FOOD SECTOR ROADMAP POSSIBLE SOLUTIONS P40M VISION • Risk Profiling Center Safe food for • Development of ASEAN everyone, by DOST Food Safety Program P37M Harmonized Test Methods P150 M for Food Safety Parameters • Food Safety Web App everyone, Integrated Food Safety R&D Program • Prevalence studies (Heavy • Food Safety Summit • Peanut butter standards • R&D to Support Risk Assessment in Philippine Metals, Pesticide Residue through development Food and Mycotoxin in and • Knowledge Transfer of TQM to science, • R&D in Support to Food Industry (Informal Corn) Food MSMEs 2022 Sectors, Food Manufacturers, Food Service) • Food safety risk profiling technology and • R&D to Support Food Testing of P 50 M • Pilot Total Diet Study innovation Microbiological & Chemical Hazards • Harmonization of Food Safety • Impact assessment of food 2021 • Establishment of Food Safety R&D Hubs Training Modules safety trainings Enhancement of Testing Capabilities on Food • Development of Dipstick for • Accreditation of Food Research and Development Safety Salmonella Detection in Select Safety Training providers Research and Development Results of Total Diet Study in Metro Manila • Enhancement of testing capabilities for new Food Matrices food safety parameters to address market and Prevalence of chemical contaminants in Draft code of practices and standards for • Development of Food Safety rice and corn in the Philippines peanut butter regulatory requirements 2019-2020 Guidelines for Food Service Sector • Development and implementation of systems Food Safety Guidelines for Food Service Risk Profiling Center • Development of Grading System for Sector and procedures for new food safety related Knowledge/Technology Transfer and Policy Food Establishments parameters Research and Development Grading system for food establishments Advocacy • DOST Food Safety HRD • Integration and promotion of new food safety Survey results on farm and market Risk profiles on food hazard: commodity Food MSMEs assisted towards PQA Award • OneLab (Food Safety component) related parameters to customers under the practices of rice and corn farmers and combinations application OneLab network retailers Online Portal for Food safety related Adoption of Policy recommendations DOST Human Resource Development Program Draft Food Safety Guidelines information on Food Safety 2018 Draft Grading system and Food Knowledge/Technology Transfer • Accreditation/Recognition of Trainers/Food inspection checklist for food Trained DOST Technical staff and Food establishments Safety Teams and Harmonized Training Research and Development MSMEs on Total Quality Management Modules Risk profiles on priority food hazard and Salmonella dipstick for selected food matrices • Training and Benchmarking for Food Safety commodity combinations Human Resource Development Teams SOPs and protocols for conduct of TDS DOST-Unified Food Safety Training modules MILESTONES • Local and International Linkages and Human Resource Development Collaboration on Food Safety Laboratory Testing Trained DOST Food Safety Teams Knowledge/Technology Transfer and Policy Integration and promotion of testing for food Advocacy Program on Food Safety safety related parameters OVERALL OUTCOMES • Food Safety Technology Forum To provide food safety related services to meet customer satisfaction; • Translation of Food Safety R&D Results and Problems/Concerns: To develop and implement effective systems, processes and protocols on food S&T Activities into Policies • Food-borne diseases safety • Product detentions • Food Safety Awareness Training for MSMEs To develop and enhance human resource on food safety; • Strengthening of DOST Advocacy on • Inadequate technical support for MSMEs Promotion of Food Safety • Knowledge gap on food safety of Philippine Food Supply To develop and institute strategies and mechanisms to sustain the food safety • Lack of science-based evidence for food safety policies and guidelines program Integrated Food Safety Program Safe food for everyone, by everyone, through science, technology, and innovation

PARTICIPATION DOST, DOST Regional Offices, DOST Research and Development Institutes, Department of Agriculture, Department of Health, Food and Drug Administration, Food and Development Center, Higher Education Institutions

INPUTS ACTIVITIES OUTPUTS OUTCOMES IMPACTS What we invest What we do Our deliverables The uptake, adoption or consumption of our work Benefits to eco, environ, soc

• Financial Support R&D to support Risk Scientific data on food safety Adoption of policy Improved food safety assessment in Philippine Food risks for Philippine population recommendations decision making process • Staff/Personnel R&D in support to Food Food safety related services • Research Facility Development of new standards Reduced foodborne and Industry (Informal Sector, Food developed, promoted, and waterborne illnesses • Equipment Manufacturer, Food Service) provided to customers Increased compliance and implementation of food safety Lower business risks and R&D to Support Food Testing Food Safety Systems and standards and regulations Increased profitability of Microbiological and protocols developed and Chemical Hazards implemented. Increase in local and export market Improved trade and Establishment of Food Safety Stakeholders trained on various access of food products competitiveness of food R&D Hubs aspects of food safety industries management Reduced food wastage and Enhancement of Testing Increase in consumer improved productivity Capabilities for Food Testing Food Safety R&D Hubs confidence on food safety assurance Human Resource Harmonized Food Safety Development Training Modules Knowledge/Technology Research Publications Transfer and Policy Advocacy

Policy Recommendations POSSIBLE SOLUTIONS 70M FOOD SECTOR ROADMAP • Effect of iodization on processing and product 85M characteristics VISION • Development of Innovative Food Products from Colored • Product diversification of Stevia for different food applications Sustainable and Food Innovation Program Philippine Tubers and Root Crops through the UPLB-DOST • Development of process for extended shelf-life of Food Innovation Center • Development of community-based system for pasteurization globally SCOPE • FIC Concept to Launch Food Product Development Approach and sterilization of milk Product Innovation 40M • Thermal Processing of Selected Materials Using Agitated-Type • Process improvement, optimization of fermentation, and competitive food • Development of Intermediate Food Retorts development of packaging materials for wines • Collagen and Gelatin from By-products of Fish Processing Industry Products/Ingredients • Development of Mobile Modular Food Processing Facility • Utilization and value-adding of processing by-products products with • Fish Oil, Proteases and Protein Hydrolysate from By-products of Fish (MMFPF) Development and Quality of Soysage using Okara Development and quality improvement for emerging coconut • Innovative Products Using Local Sources Processing • Extension of Shelf-Life of Rice Meal in Microwaveable Container products (, butter, aminos) FICs as • Utilization of Food Processing By- • Pilot-Scale Production of Spray-Dried Powder Dextran and High Fructose Products Syrup using Whole Cell (Leuconostoc mesenteroides isolates) ITDI • Production of Dietary Fiber using Bagasse from Raw the leading S&T Enabling Systems for Food Innovation Fermentation Technology Manufacturing • Enhancement of Competencies of Food • Development of Low Heat and Low Humidity (LH)2 Drying System for • Valorization of carabao's milk produced in Western Visayas for Food Innovation Innovation Centers on Bringing Products DOST Malnutrition Reduction Program (DOST-MRP) Facilities the 'new normal’ 2022 to Market, Operations Management, and • From Pest to Valued Commodity: Black-Chin Tilapia (Sarotherodon Hubs melanotheron) Mechanisms for Sustainability for the Development of Surimi-Based Products Processing • New stevia product variants • New Food Processing Technologies for • Optimization of Region I Native Delicacies Production Local Industries • Development of Chicken Egg White Powder and Granules from Low 2021 • Shelf-life stable lechon • Locally-developed Food Processing Value Edible Shell Eggs • Specialty bread and noodles, alcoholic and non-alcoholic Equipment • Establishment and Operation of Food innovation Centers beverages, yoghurt, and comminuted meat products made from Specific Industry or Regional Concerns • Valorization of Mature Coconut Water through Beverage Development sweet potato, yam, and taro flour • Effect of iodization on salt processing and • Database of the relevant characteristics of colored Philippine product characteristics • Colored sweet potato, yam, and taro flour (3) tuber and root crops flour • Product diversification of Stevia for different food applications • Fish Collagen and Gelatin • Thermally processed products with optimized thermal schedule • Development of process for extended 2018-2020 • Fish Oil, Proteases, and Hydrolysates and improved batch quality shelf-life of lechon • Frozen Fish Loaf • 2 Modules for Mobile Modular Food Processing Facility • Development of community-based system • Dextran and High Fructose Syrup from local sugarcane • LH2 Dryer in DOST-FNRI and DOST-MRP Facility • Soysage from Okara for pasteurization and sterilization of milk and coconut water • Stage-gate filter system for product development • Rice Meal in microwaveable containers • Process improvement, optimization of • Chitosan Powder • Mature Coconut Water Beverage Variants / Prototypes • Sugarcane Bagasse Dietary Fiber fermentation, and development of • Improved processing and production lines of industry partners • LH2 Dryer Design and Prototype • Enhanced capabilities of local experts on thermal packaging materials for wines • Spray-dried carabao’s milk • Process Improvement for Local Industries • Surimi from Black Chin Tilapia validation (CRADLE) • Mature Coconut Water Beverage Variants / Prototypes • Optimized Tupig, , DIFFERENTIATION • Spray-dried egg white powder • Raw material screening and washing protocols for Industry specific strategies to salvaged eggs for value-adding processes MILESTONES foster innovation and address • Rolled out upgraded equipment to 18 Regional FICs the S&T requirements of the Philippine Food Sector

Despite its continuous growth, the food processing sector’s full potential is hindered by: • Need for improvement or innovation in technology • Low investments in research and development, technology transfer and upgrading • Gaps on local manufacturer’s ability to consistently deliver the required level of quality and • Continued dependence on imported raw materials food safety. FOOD SECTOR ROADMAP VISION POSSIBLE SOLUTIONS Halal 2022: DOST Halal Program Science, 121M 35M Technology, and Research and Development • Banana products (banana chips, banana catsup, 14M • Halal Knowledge Transfer • Processing, packaging and labeling and frozen banana) • Halal Tourism Innovation • Blockchain of Halal-and-Tayeb Cacao • Bakery products ( and loaf bread) empowered • Logistics and Marketing Products • Halal Assurance System (HAS) • Halal native delicacies (jah, baulo, and pyuto) • HAS Dehydrated Fruits, Vegetables, 2022 Philippine Halal • Halal Traceability Framework • Regional Muslim delicacies (tinapayan, and Rootcrops Research and Development sector (Halal HRD and Knowledge Transfer kumukunsi, , and tipas) • HAS Food Ingredients • Provision of transparent and ease of • Training modules for Halal • Emulsified meat products (sausage, nuggets, tracking Halal-and-Tayeb integrity of cacao Verification Assurance System and burgers) 2021 • HAS Manual of Dried Mango, Coconut, Laboratories, Halal • Curriculum Modules for Halal • Technical guidelines (chicken and chicken by- Pineapple, Carrots, Malunggay, Cassava, Assurance System, Shariah, Halal Science, Halal Food products) Research and Development Sweet Potato, and Ube Production, Safety, Processing and • Training Need Assessment • HAS Manual of Dried and Powdered Onion, Garlic, Black • Copyright of Halal Transparent Tracking Halal Products, Hygiene, Halal Logistics and • Curriculum Development Pepper, and Chili System Halal in the • Halal-compliant of Processed Dried and Powdered Onion, Marketing, and Halal Banking and • Competency Building • 2 ISI/Scopus Indexed Journal Papers and Finance Garlic, , and Chili IEC promotional of Halal Blockchain Curricula, and • Halal-compliant of Processed Dried Mango, Coconut, • Small Enterprise Technology 2018-2020 • 2 graduate students for Halal blockchain Halal Training Pineapple, Carrots, Malunggay, Cassava, Sweet Potato, HRD and Knowledge Transfer Upgrading Program (SETUP) – Research and Development and Ube • Ongoing training of new Halal-HACCP Modules) Innovation Fund (iFund) Support for • Developed HAS Manual for 16 food and 4 cosmetics/toiletries Halal- • MOA/MOU with industry partners trainers/auditors Halal MSMEs compliant products • Improved ITDI Halal dedicated processing partners • Developed Central repository with online • Advocacy/Information drive • ITDI R&D Facility for Halal Food Processing • Developed Halal Transparent Tracking System • Directory of list of permissible and non-permissible raw materials and database of R&D output and Halal-related campaign on the S&T Halal • Cacao Product Traceability Protocol ingredients for Halal products, and suppliers for Halal products HRD and Knowledge Transfer activities • Halal Knowledge Center • Draft technical guidelines for minimally processed Halal chicken and • IP-copyright of the 3 modules Enhancement of Halal Verification chicken by-products • Trainer’s training of DOST FST on the 3 modules Capabilities in Support to Halal HRD and Knowledge Transfer • Online database on Halal for the public Assurance Systems • Conducted Halal Training Needs Assessment • Implementation of Certificate Course on Halal in 3 SUCs Competitive • Halal Verification (HVL) • 28 DOST personnel, 3 PHISGOC trained as trainers on Halal- (USM, SKSU, and CMU) HACCP; 41 industry and PHISGOC personnel trained • Promotion and marketing of HVL Halal Laboratories • 1 Certificate Course on Halal (Halal Principles and Concepts, Halal • Expanded Halal laboratory testing scope Philippine Halal services Food Production, and Halal Food Processing) • Method validation of Halal and toyyiban test (porcine, meat • Testing of raw materials, food • 3 Training Modules on Halal Concepts and Principles, Halal authenticity, alcohol, pesticide, and fatty acid profiling) products, non-food products for Assurance System, and Halal Management System • Performed actual analysis of samples using internationally industries alcohol content, presence of Halal Laboratories recognized methods porcine, pesticide and drug • DOST 4A and 11 accredited to ISO 17025:2017 offering the following • Conducted IQA to include HVL methods and procedures services under OneLab (porcine DNA detection by RT-PCR and residues, heavy metals, nutritional • Participated to relevant PT programs ethanol determination by GC-FID) • Sustained ISO 17025 accreditation for DOST 4A and 11 content, etc. • 3 Muslim chemists trained on the laboratory management system, and acquired for BARMM and DOST 12 MILESTONES operation of specialized equipment, actual chemical analyses • Harmonized testing fees on the new methods

Develop and implement a DOST-wide R&D agenda and program in response to RA No. 10817 to enhance the competitiveness of the Halal export industry in the Philippines