Marketing Taiwan’s Quality Aquatic Products with Smart Technology on the International Stage
Asia’s largest food exhibition, Foodex Japan, will be held at Tokyo Big Sight from March 7 to 10, 2023. Anyong Biotechnology, a subsidiary of TOPCO Group (5434), is featuring locally harvested frozen giant grouper, barramundi and milkfish perfectly preserved with CAS (Cells Alive System) Technology in this year’s show, as well as the star product Anyong Seabass Essence, a premium health tonic. In addition, there are also delicious ready-to-eat additive-free dishes, such as traditional braised milkfish belly, vegetarian radish cake, and sea bass soup with gastrodia elata and wolfberry. The is also vegetarian radish cake, vegetarian taro cake and pumpkin cake which are the only frozen pastries available on the market thanks to CAS technology.
Foodex Japan is the largest professional food and beverage exhibition in Asia. Foodex, ANUGA (Germany) and SIAL (France), are the three events considered to be the top premier professional food exhibitions in the world. Anyong Biotechnology was the first company in Taiwan to introduce CAS technology, developed by ABI Co., Ltd. of Japan, which not only preserves the freshness and moisture of seafood, but also has the effect of low-temperature aging, making the fish taste even better than fresh fish. The Anyong Biotechnology smart aquafarming model is complemented by CAS technology to establish an end-to-end food supply chain to safeguard food safety through a semiconductor-grade aquatic product processing plant.
To expand to the global market, Anyong Biotechnology built the cutting-edge “Anyong Biotechnology Mituo Plant” in Kaohsiung in October 2018, which has earned it the laudable title of a semiconductor-grade aquatic product processing plant. In addition to having the world’s top three and Asia’s first large-scale CAS low-temperature freezer (one at -25°C and one at -50°C), the production line has obtained international certifications such as FSSC 22000, ISO22000, and HACCP, and is combined with a complete supply chain with food safety assessment and monitoring mechanisms. The plant also has a microbiology laboratory, an inspection and analysis laboratory, and a fully automated production line for fish cleaning, strict controls the source of production, the production process and all the warehousing and distribution processes.
According to Anyong Biotechnology, the planned exhibit at Foodex Japan will not only showcase CAS technology for frozen aquatic products, such as giant grouper, milkfish and sea bass, but also offer the only CAS technology applied to pastry products, such as vegetarian radish cake, vegetarian taro cake and pumpkin cake. In addition, there are a many processed fish products such as braised milkfish belly, sea bass soup with gastrodia elata and wolfberry, and sea bass soup with Mongolian milkvetch and wolfberry that are free of artificial additives and preservatives, available to meet the demands of the healthy and convenient consumer market.
Also on display will be Anyong’s star product, Anyong Seabass Essence, which has not only been awarded the World Gold Medal in various domestic and international competitions, but is also a product that implements “whole fish utilization” by extracting a golden ration of fish, bones and scales into a healthy functional food. The fish is also prepared as fillets, the fish bones are extracted from sea bass, and collagen is extracted from the fish scales to make face masks. Not only has the Anyong Seabass Essence been awarded Taiwanese government Health Food Certification, it has also become the first fish extract product in Taiwan to obtain a “Carbon Label”, making “green consumption” a part of life and implementing the concept of sustainable management.
The pastry series offered by Anyong Biotech is also another highlight in this year’s show. The Anyong Pumpkin Cake, Vegetarian Radish Cake and Vegetarian Taro Cake, which were recognized by the 2022 Taiwan “Eatender” and “Fun Food Taiwan” awards, are the only products on the market that use CAS technology and are also made entirely with local Taiwanese ingredients. Vegetarian radish cake and vegetarian taro cake each contain up to 45% of vegetable content, so consumers can enjoy the healthy and original taste of all the ingredients. CAS instant-freeze technology keeps the texture of the food intact, and the radish, taro and pumpkin cakes can be thawed and heated to a delicate texture and taste without the addition of any modified starch or anti-freeze agents.
Anyong Biotechnology also emphasizes customization that caters to all market needs. In this exhibition, different processing forms are selected to showcase Anyong’s technology in customizing specifications. In addition to whole fish and sliced fish, the company can also meet modern food trends by customizing specifications and packaging to meet the market demand. The company is also working closely with farmers and local fishermen to integrate AI, IoT and big data to improve fish catch, add value, and also promote and upgrade the Taiwan aquaculture industry. By leveraging quality aquatic products and marketing the excellent aquatic products of Taiwan with smart technology, the positive impression of “Made in Taiwan” will continue to shine and attract international buyers, showcase the quality brand image of our aquatic products, and open up business opportunities in the international market.
