BANGKOK: Thailand’s strong commitment to transform its rich agricultural resources into high-value food ingredients for the global market was on full showcase at the recent Fi Asia Thailand exhibition at Queen Sirikit Convention Centre in Bangkok.
The event brought together food industry stakeholders from across Southeast Asia including from Malaysia to foster collaboration, share ideas, and build networks.
According to Rose Rungphech Chitanuwat, Regional Portfolio Director for ASEAN and Country General Manager of Informa Markets for the Philippines and Thailand, the goal is to turn traditional ingredients into functional food solutions.
She highlighted Malaysia as one of the fastest-emerging sustainable hubs in the region, with a strong emphasis on green practices and environmental responsibility.
According to her, it is important to consider such criteria when developing future food sources, ensuring that innovation aligns with sustainability goals.
She also emphasised the importance of supporting startups and manufacturers on their innovation journey, creating pathways for international market access, and promoting sustainable practices that enhance economic value.
By connecting research, innovation, and business opportunities, the meeting aimed to drive growth and position Thailand, together with other nations as key players in shaping the future of food development.
A group of researchers and students from King Mongkut’s Institute of Technology, Ladkrabang in Thailand is making waves in the food innovation scene with their newly developed health drink, ‘Gabalance’.
The product was showcased at the exhibition, where they were among the 1,500 exhibitors from around the world presenting the latest in food ingredients, nutrition, and health supplements.
Led by Assistant Prof. Dr. Sumethee Songsamer and Dr. Narin Paiboon the team included five university students namely, Umapond Budda, Damisa Tongmak, Yanisa Kunawicha, Thanyaphan Chanathipat, and Wanida Phiromsri.
‘Gabalance’ drink is made from germinated rice and tropical super-fruits, such as guava, mango, passion fruit, and mulberry.
According to their research, rice contains GABA (Gamma-Aminobutyric Acid), a compound believed to help reduce fatigue, boost energy, and promote a youthful appearance.
The drink blends antioxidant-rich fruits with rice grains, creating a sweet-and-sour flavour and a smooth texture, it gives both refreshing and nourishing.
Despite being in the early stages of development, less than a month into research the team successfully joined the exhibition together with other university startups.
They expressed hope that ‘Gabalance’ will continue to evolve and eventually reach the international market once their research is complete.
In their research, the team carefully considered factors such as cost structure, processing methods, and quality control.
Dr. Narin noted that while coffee remains a popular daily beverage, Generation Z (GenZ) is increasingly open to new nutritional drinks.
She believed that innovative products like ‘Gabalance’ have the potential to become everyday breakfast choices in the future, as they cater to the evolving tastes and wellness preferences of the young and emerging generation.
Another exhibitor was Silesia, a German flavour company represented by Chong Kam Chun, sales director from its Singapore office.
Officially known as Silesia Gerhard Hanke GmbH & Co. KG, founded in 1910 in Düsseldorf and now operates its global headquarters in Neuss, Germany.
With production and development facilities in Germany, Shanghai, Singapore, and Chicago, Silesia serves food and beverage manufacturers worldwide.
According to Chong, Silesia placed strong emphasis on sustainability and environmental responsibility in its operations. Their latest facility in Singapore was strategically established to support logistics and ensure easy access to raw materials, making it an ideal hub for serving Southeast Asian markets.
As consumers become increasingly health-conscious and attentive to food ingredients, Silesia has responded by developing flavour profiles with reduced sugar and other wellness-oriented formulations, aligning taste innovation with modern dietary expectations.
He shared that people’s taste preferences are evolving quickly, especially among GenZ.
“The GenZ enjoys bold and unconventional flavour combinations.
To keep up, food and beverage companies are creating new recipes by blending familiar ingredients in creative ways, such as mixing tea with coffee or adding fruity syrups to espresso drinks.
These innovations offer fun and personalised taste experiences that resonate with younger consumers. That’s why we see ourselves as part of the solution to this major and ongoing trend in the market,” he said.
“With all these new beverage trends emerging, ones we couldn’t have imagined just ten years ago; today it’s exciting to see how fast the industry is evolving.
And who knows what kinds of drinks will appear five years from now? So it’s important to stay prepared and open to what the market will offer,” he said.
