Unlocking new opportunities across Asia’s starch value chain through sustainability, ingredient innovation, fermentation technologies & collaboration
Thailand today stands at a pivotal moment in the evolution of the global tapioca starch industry, shaping not only regional markets but the world’s growing appetite for sustainable, versatile, and clean-label starch solutions. The conference opens with a clear message: Thailand is more than a leading producer—its practices, policies, and innovations are positioning it as an international benchmark.
Dr Dusit Pittayathikhun, President of the Thai Tapioca Starch Association (TTSA), opens by emphasising Thailand’s strong farmer networks, responsible cassava cultivation, and advanced processing capabilities. These factors position the nation at the forefront of the transition toward a biobased economy.
Prof. Jono Newby of CIAT expands the view with a regional outlook on cassava production. Cassava’s resilience and versatility make it crucial for both food security and industrial applications, but evolving climate and market conditions require ongoing innovation and support for farmers.
A strategic panel featuring Dr Werawat Lertwanawatana of Siam Modified Starch and Simon Bentley of Commoditia explores how climate challenges, market volatility, and global competition are pushing the cassava starch industry toward diversification and value-added products.
This theme continues with Dr Siwarutt Boonyarattanakalin, who presents advances in modified tapioca starch for food and pharmaceutical applications, underscoring the importance of high-performance, clean-label ingredients.
Ingredient innovation is highlighted through sessions on cassava-based fibres by Sanguan Wongse Industries, sustainability-driven texturising systems from Ingredion, and Agrocorp International’s shift toward plant-based dairy ingredients using pea protein and starch derivatives.
Sustainability plays a major role as Dole Speciality Ingredients demonstrates how banana and pineapple residues can be upcycled into valuable starch-based ingredients, and A*STAR discusses alternative feedstocks for precision fermentation.
Prefer and Pure Mylk present further opportunities: converting fermented byproducts into coffee ingredients and turning regional crops into plant-based beverage bases.
The event concludes with a panel led by Santi Abakaz of the Future Food Network, exploring AI-driven flavor innovation and the rise of fermentation-enabled alternative proteins. Collectively, the sessions reveal how Thailand and Asia are reshaping the global starch landscape through innovation, circularity, and collaboration.
Kontak sponsor/pameran
Ummu Hani
[javascript protected email address]
Publish your content with EB Publishing
It's about who you reach. Get your news, events, jobs and thought leadership seen by those who matter to you.
