Thai Union received public interest after the official opening of Global Innovation Center (GIC)
- Organizations and media members visited the center to see the innovation that was invested to meet with the evolving consumers' need
Thursday 13 June 2019, Bangkok – After HRH Princess Sirindhorn officially opened Thai Union Group PCL.'s Global Innovation Center (GIC) on 7 June 2019, the center attracted the attention of international seafood experts, the media and general public. To showcase the important role innovation is playing in Thai Union's future growth, the GIC last week hosted guests from the media, Mahidol University's Work Like a PRO program and participants from the SeaWeb Seafood Summit. Chuan Leekpai, Speaker of the House of Representatives, was among the guests from Mahidol University.
Dr Tunyawat Kasemsuwan, Group Director – Global Innovation, explained about the founding and operation of GIC:
"Innovation is one of Thai Union's key strategies for business growth. Our innovation optimizes our products around the world. The center has registered four patents since it was founded as the Global Innovation Incubator at the Faculty of Science, Mahidol University, in 2015. This year the center was expanded. The Global Innovation Center was moved to our Bangkok office at SM Tower. With more than 5,000 sqm, Thai Union's innovation center is now three times bigger with an approximate annual budget of THB 300-500 million. The GIC doesn't only contribute to Thai Union's business but also to the global seafood industry."
Dr Tunyawat also provided details on GIC's initiatives, including:
Innovation focused on processing – Yellowfin Tuna Slices, the newest seafood innovation from the GIC, received the 2018 Seafood Excellence Award in the Best New Foodservice Product category at Boston's Seafood Expo.
Innovation focused on packaging – Breakthrough innovative packaging through fundamental research on material science has led to the production of biodegradable and transparent material technology. This has been used to develop INFUSIONS by Chicken of the Sea®, a resealable, single-serve recyclable cup of wild-caught tuna with a built-in fork that is being rolled out across the U.S. Also, John West's No-Drain Fridge Pot uses transparent packaging technology that saves space in the fridge and comes with an easy peel lid.
Sensory – Thai Union examines worldwide consumer trends and consumption behaviors to inform product development, ensuring our products reflect localized sensory preferences such as aroma, flavor and texture. This involves identifying and mapping sensory attributes, along with consumer research to understand product preferences, resulting in the development of new, innovative products.
Co-products - With a scientific understanding of seafood raw material properties, Thai Union can maximize the utilization and value of our catch. Co-products such as protein and oil can be extracted from seafood.
As a global seafood leader, Thai Union is determined to initiate and develop innovations to enhance product quality, nutrition and consumer satisfaction along with accelerating our sustainability through smarter utilization of fishery resources, optimization of processes and technology, and value creation of byproducts. Besides, new corporate revenue streams are created from research and development tailored for new business growth. Furthermore, Thai Union is ready to support the creation of innovative strategic collaboration with various organizations both from the public and private sectors around the world.
About the Global Innovation Center
The Global Innovation Center was established in 2015 as the Global Innovation Incubator, a center for research and the development of products for Thai Union's brands around the world. It was also created to combine modern nutritional science and production innovations to develop products that address the needs of consumers and the global food industry. The center also uses technology and innovation to improve production processes, providing additional benefits and value to customers, consumers and stakeholders.
In 2019, the Global Innovation Incubator was rebranded as the Global Innovation Center and relocated from the Faculty of Science at Mahidol University to Thai Union's Bangkok office at SM Tower. The GIC was built over 5,000 square meters with a value of THB 300 million. More than 40 Doctoral Degree scientists and over 120 researchers in the fields of marine biotechnology, engineering, medicine, food science and nutrition from around the world work at the GIC, coordinating and exchanging knowledge and expertise in R&D and using the latest technologies to provide the best outcomes for consumers and the environment.
About Thai Union Group
Thai Union Group PCL is the world's seafood leader bringing high quality, healthy, tasty and innovative seafood products to customers across the world for more than 40 years.
Today, Thai Union is regarded as the world's largest producer of shelf-stable tuna products with annual sales exceeding THB 133.3 billion (US$ 4.1 billion) and a global workforce of over 47,000 people who are dedicated to pioneering sustainable, innovative seafood products.
The company's global brand portfolio includes market-leading international brands such as Chicken of the Sea, John West, Petit Navire, Parmentier, Mareblu, King Oscar, and Rügen Fisch and Thai-leading brands SEALECT, Fisho, Qfresh, Monori, Bellotta and Marvo.
As a company committed to innovation and globally responsible behavior, Thai Union is proud to be a member of the United Nations Global Compact, and a founding member of the International Seafood Sustainability Foundation (ISSF). In 2015, Thai Union introduced its SeaChange® sustainability strategy. Find out more at seachangesustainability.org.
Thai Union's on-going work on sustainability issues was recognized in 2018 by being ranked number one in the world in the Food Products Industry in the Dow Jones Sustainability Index, achieving a 100th percentile ranking for total sustainability score. Thai Union has now been named to the DJSI for five consecutive years. Thai Union was also named to the FTSE4Good Emerging Index for the third straight year in 2018.
Media contacts
Wiriyaporn Posayanonda
Head of External Communications
M: +66.81.922.5135
E: Wiriyaporn.Posayanonda@thaiunion.com
Jirawat Montreevong
External Communications Manager
M: +66.84.668.8845
E: jirawat.montreevong@thaiunion.com
Dr Tunyawat Kasemsuwan, Group Director – Global Innovation
Media members toured the exhibition after the official opening of the GIC
Pilot plant at the GIC
Dr Tunyawat Kasemsuwan welcomed SeaWeb Seafood Summit participants before being taken on an introductory tour.
Calcium is another value-added co-product derived from tuna bones.
Yellowfin Tuna Slices won the Seafood Excellence Award 2018 at Seafood Expo North America in Boston
John West’s No-Drain Fridge Pot recently launched to offer a quick and easy protein snack for consumers
Dr. Tunyawat Kasemsuwan, Group Director – Global Innovation introduced INFUSIONS by Chicken of the Sea® to participants from Mahidol University’s Work Like A PRO (W-LAP) program
Dr. Tunyawat Kasemsuwan, Group Director – Global Innovation, receiving a thank you plaque for being a guest speaker at the Work Like A PRO (W-LAP) program at Mahidol University
Chuan Leekpai, Speaker of the House of Representatives, was among the guests from Mahidol University, who visited the Global Innovation Center last week