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Food Innovation Service Plant (FISP)

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WHO IS FISP?

Food Innovation Service Plant (FISP) was established in June 2018 as a food manufacturing facility under the Expert Centre of Innovative Health Food (InnoFood), Thailand Institute of Scientific and Technological Research (TISTR), Ministry of Higher Education, Science, Research and Innovation (MHESI).

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Dr. Apichai Somboonpakorn, former Advisor to the Minister of the Ministry of Science and Technology (presently is MHESI), presided over the grand opening of FISP at TISTR Technopolis. On this occasion, Dr. Luxsamee Plangsangmas, former Governor of TISTR, stated that FISP was one of the mechanisms that helped drive Thailand’s economic development policy or Thailand 4.0. FISP would help minimize risks of huge investment in factory construction and machinery purchasing as well as create business opportunities for new entrepreneurs and startups to develop food and beverage innovation and newly enter into the market.

OBJECTIVES

FISP aims to be a one-stop-service that provides comprehensive business solutions related to innovative food products and beverages for entrepreneurs utilizing science, technology, and innovation (STI). With accumulated experience and expertise in food innovation, FISP is prompt to render services for entrepreneurs and startups ranging from product concept development, laboratory-based food production to commercial technology incubation which helps mitigating risks, while creating new opportunities to meet with rapidly changing market demands in the dynamic food business.

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Dr. Chutima Eamchotchawalit, Governor of TISTR, stated that FISP was a one-stop-service for food product innovation and development, suitable for market trial, and has been certified by HACCP and GMP standards. The plant possessed a full range of modern machinery and equipment for fruit, vegetable, and beverage processing. In addition, we had research teams with more than 30 years of knowledge and experience in industrial food production, who were ready to provide solutions for entrepreneurs. The target customers were SMEs, startups, and OTOP community enterprises. FISP has developed 137 new products, and 54 products has been certified by Thai FDA and GMP Codex. During the COVID-19, FISP was playing an important role to relieve the unemployment by supporting customers who had concept ideas and raw materials to become new entrepreneurs.

Dr. Sorada Wanlapa, FISP Manager and Senior Research Officer of InnoFood, added that understanding and delivering product values that fulfill different needs of customers was what we significantly took into account. Each production started with small quantities for formula, production process, and market testings before expanding to pilot plant scale manufacturing and launching commercialized products without having to invest a lump sum of money. Moreover, FISP was a part to help alleviate the agricultural oversupply, price, farmers’ suffering from products that could not be exported overseas using STI and food technology processing to produce raw materials necessary for industrial manufacturing. In 2020, FISP is expected to invest more in cutting-edge machinery and technology in order to accommodate customers’ requirements, improve production efficiency and effectiveness, minimize wastes, and pursue a goal of becoming a green factory.

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SERVICES

FISP offers the following services:

  • Research and development on innovative food products

- The development of food formulation and production process in the laboratory scale to test technology capability and consumer acceptance

  • Commercial manufacturing technology incubation for processed fruits, vegetables, and beverages at the factory level
  • Standard production line for processed fruits, vegetables, and beverages

- Food products are produced at the pilot scale for a market trial.

- FISP is able to manufacture 1) Beverage products packed in UHT boxes, glass bottles or retort pouches, 2) Freeze dry food products, 3) Sterile ready-to-eat food products in sealed containers, and 4) Dry food products, which will be licensed for production and distribution by Thai Food and Drug Administration (FDA).

  • Analysis, testing, calibration, and certification of quality assurance system services

- Testing service for food products and ingredients

- Instrument calibration service

- Quality system certification services including ISO900, ISO14000, TIS 18001 / OHSAS 18001, GMP (Codex), HACCP (Codex), ISO 22000, Organic food, and GAP

  • Shelf life evaluation service for export
  • Consultation on manufacturing and food production plant layout service
  • Training in the fields of food technology and food business service

 

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WHY CHOOSING FISP?

FISP has achieved Good Manufacturing Practices (GMP) and HACCP standards and is fully equipped with proper machinery and equipment designed to efficiently and effectively serve the entrepreneurs’ requirements in fruit and vegetable processing and beverage production. With the food production technology at the factory level, FISP possesses the standardized production line of pickled and dried fruits with production capacity of 1,200 kilograms per time, freeze dryer with production capacity of 200 kilograms per time, vacuum fryer with production capacity of 15-50 kilograms per time, UHT and cold aseptic filling with production capacity of 1,000 liters per hour, and pasteurization and sterilization with production capacity of 500 liters per hour.

Furthermore, FISP has strong team of research and development (R&D) specialists who are highly competent with more than 30 years of experience in industrial food production.

 

SUCCESSFUL STORIES

Mindberry 1

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Mindberry

One of the successful stories was Mindberry, a ready-to-drink jelly mixed with Memophenol, combining French blueberry and wine grape extracts. It was clinically proven for enhancing short and long term memories and learning capacity. Grapes contain flavonoids and catechins that stimulate the flow of blood and oxygen to the brain, essential for refreshing the brain and improving memories. Moreover, blueberry is also called the brain berry as it slows the impairment of memory and maintains brain function. Memophenol was awarded for the Best Ingredient in the Healthy Aging category from Nutra Ingredients Awards 2017 (Vitafoods Europe 2017) and Best Innovation in the Pharmaceutical Product category from the 2016 French Innovation Cornor.

With the innovative functional food production technology development, the jelly texture was developed to softly melt in the mouth, no alcohol added, high vitamin C, low calories and sugar, which was suitable for all ages, keep chilled, shake well for delicious drink for a snack time.

C Shortz Collagen Drink 1

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C-Shortz Collagen Drink

Another successful story was C-Shortz Collagen Drink from Best Online Products Co.,Ltd. C-Shortz Collagen Drink is a ready-to-drink collagen which contains 7,500 mg of collagen, vitamin C, vitamin E, and Fiber. It is packed in a designed pouch, on-the-go packaging which is convenient and right size for a consumer to drink at a time.

C-Shortz Collagen Drink was developed by Thai researchers. The research and development of collagen hydrolysate, a key ingredient derived from fish byproduct was conducted by Prof. Dr. Soottawat Benjakul, Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, who was awarded the outstanding scientist of Thailand Year 2011. The functions of collagen and the size of peptide had been studied and revealed that they helped strengthen skin elasticity, increase skin moisture, reduce wrinkles, stimulate the fibroblast cells that regenerate collagen, and contain antioxidants that prevent free radicals and bacteria. The company is the licensee of technology transfer.

Ms. Wimonsri Phantanaprates, Research Officer from InnoFood, TISTR, developed the product prototype of C-Shortz Collagen Drink at the laboratory level to be delicious while maintaining full nutrition and essential substances that are beneficial to the skin according to the product concept.

FISP research team looked after the innovative food production technology developed from laboratory based to industrial level in order to deliver food products with good quality, safety, standards, and long shelf life.

Apart from the above examples, FISP has many more food products such as freeze dried melon, red corn, mango, strawberry, rice drink, coconut milk drink, lime juice in UHT, pineapple juice, sweet tamarind juice, mulberry juice, corn juice, chia seed jelly, crispy fish snack, vacuum fried Chinese sausage, vacuum fried nile tilapia, etc. For more information, you can visit FISP Facebook: https://www.facebook.com/FoodInnovationServicePlant.

Last but not least, FISP has been awarded the Public Sector Excellence Award (Lert-Rat) 2019 on the improvement of the public services with convenience, promptness, transparency, fairness, and satisfaction.

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CONTACT

Dr. Sorada Wanlapa

FISP Manager and Senior Research Officer, InnoFood

Ms. Napapha Bussayasorose

Assistant Business Development Officer, FISP, InnoFood

Tel: +66 577 9000 ext. 9702-3

Email: fisp@tistr.or.th

Website: http://www.fisp-tistr.org

References:

1. http://www.fisp-tistr.org

2. https://www.tistr.or.th/TISTR/newsboard/shownews.php?Category=newsboard&No=1046

3. https://www.tistr.or.th/TISTR/newsboard/shownews.php?Category=newsboard&No=1544

4. https://www.facebook.com/FoodInnovationServicePlant

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