{"id":3540,"date":"2022-10-28T10:17:21","date_gmt":"2022-10-28T03:17:21","guid":{"rendered":"http:\/\/10.228.26.34:35832\/annual-report2022\/?p=3540"},"modified":"2023-11-06T16:19:23","modified_gmt":"2023-11-06T09:19:23","slug":"big","status":"publish","type":"post","link":"https:\/\/www.mtec.or.th\/annual-report2023\/en\/big\/","title":{"rendered":"B I G NATURAL GREEN Company Limited"},"content":{"rendered":"\t\t
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B I G NATURAL GREEN Company Limited<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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The company B. I. G. Natural Green Co., Ltd. operates is engaged in plant-based health foods business under the brand “GIN ZHAI” or “\u0e01\u0e34\u0e19\u0e43\u0e08.” Its policy is to develop health-oriented food products from non-animal proteins while maintaining nutritional value, taste diversity, and affordability. This is done by combining Thai food culture with future food innovations.<\/span><\/p>

Mr. Thaninrat Metheewatcharat,\u00a0<\/span>board committee<\/span>\u00a0of B.I.G. Natural Green Co., Ltd., mentioned the origin of the collaboration with MTEC: \u201cNowadays, healthy food consumption, such as food from plant protein, is becoming more popular. If products for Thai dishes with protein from plants, they should meet the needs of consumers who do not consume meat. When I had the opportunity to attend a training course on the \u201cFood of the Future\u201d at\u00a0<\/span>Food Innopolis<\/span>\u00a0organized by NSTDA. I looked for food innovations of the future and met Dr. Kamolwan Israkarn, MTEC researcher specializing in developing agricultural protein and plant-based chicken meat. After I had tasted it, I was interested and thus requesting technology’s transfer.\u201d<\/span><\/p>

Mr. Taninrat remarked, “In my experience, bridging innovation technology and the consumer food industry, I’ve encountered numerous challenges associated with traditional agricultural protein substitutes for meat. \u00a0Our goal is to find solutions for these challenges. Upon engaging with the MTEC research team, I am aware of their comprehensive understanding of sensory attributes, food structure, academic intricacies, and the business context encompassing factors like cost, market dynamics, and competition. This strengthens our confidence in the research team’s capacity to develop products that resonate with the company’s target audiences and can subsequently undergo commercial production. This is a strong point of MTEC research team.”<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Regarding the response from the target customers, Ms. Sureeporn Chatmangmee, the head of the Vegetarian Market Division, said, \u201cFrom the marketing and trial sale of plant-based chicken premix, it was found that the response was positive. Customers came from various groups, such as flexitarian vegans, vegans, and vegetarians of the wider age range, including frequent travelers because this innovative product is easy to carry anywhere.\u201d<\/span>
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When asked about the progress of the work and whether there were any suggestions, Mr. Taninrat stated, “The research team has been getting along quite well with the company, and the results are in the same goal as the company’s expectations. However, what we would like MTEC to further develop in the future is to increase the use of locally available raw materials. In addition to the imitation of chicken meat, we may expand to those of fish, beef, and lamb, as well as food suitable for older people that is easy to digest and has higher nutritional value. Furthermore, if the cost could be reduced, the chance for small-scale entrepreneurs to compete with larger companies would be enhanced significantly.”<\/span><\/p>\n

Ms. Sureeporn further explained, “The research team visited the factory in Chumphon province, which greatly contributed to meeting our project deadlines. Regarding the extension of previous research, most vegetarian foods were primarily starch-based. It would benefit consumers if we could diversify the protein sources and create a wide range of products. This would be particularly advantageous for individuals with soy protein allergies, providing them with more choices. Moreover, developing these products to be realistic in texture and aroma would enhance their appeal.”<\/span><\/p>\n

Besides product development, Mr. Taninrat provided more information, saying, “The company also wants the research team to support the ‘Eat Well, Eat Good’ project, which the company has collaborated with the hotel and restaurant association. In this project, powder-form plant-based chicken products will be used as key ingredients in various menus prepared by professional chefs. The company wants the research team to provide the participants academic knowledge from a researcher’s perspective, while the company will contribute commercial insights.”<\/span><\/p>\n

“In this context, the company takes pride in introducing powdered plant-based chicken meat products to a global audience. These innovative products directly result from research conducted by the highly skilled and dedicated researchers of MTEC, NSTDA and we also would like to present this aspect along with the products\u201d. Mr. Taninrat concluded.<\/span><\/p>\n

For more information, please contact:
<\/strong>Mr. Chanit Wanikanukul
Industrial and Business Liaison Section, Business Development Division
Phone: 0 2564 6500 ext. 4788
E-mail: chanitw@mtec.or.th
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