Exhibiting at Thaifex - Anuga Asia 2025

The Taiwan Fermenting Food Industry Association (TFFA), based in Taipei, Taiwan, is the national representative body for the country's fermenting food producers. Established to advance the technical, commercial, and regulatory interests of Taiwan’s traditional and modern fermented food industries, TFFA plays a key role in safeguarding food heritage while promoting innovation and international trade.

Core Role and Operations

TFFA functions as a non-profit industry association offering its members comprehensive support across production, R&D, certification, and export marketing. Its operational priorities include:

• Coordination of government policy advocacy on behalf of fermenting food businesses
• Facilitation of training and technical seminars for quality and safety enhancements
• International trade show representation for Taiwanese fermented food producers
• Publication of standards and market trend reports for the fermenting food sector

The association supports over 100 member companies across Taiwan, ranging from artisanal producers to large-scale manufacturers.

Industry Representation and Product Categories

TFFA members collectively represent a wide array of fermented and prepared food categories, essential to both Taiwanese cuisine and export trade.

Key Product Categories

• Fermented Foods

  • Naturally brewed soy sauces
  • Traditional vinegars (black, rice, fruit-based)
  • Miso and fermented soybean pastes
  • Pickled vegetables and kimchi-style preparations
  • Fermented tofu and bean curd derivatives

• Fermentation-based Beverages

  • Vinegar-infused functional drinks and health tonics

• Canned Foods

  • Canned bamboo shoots, fermented bean products, pickled vegetables

• Prepared and Preserved Foods

  • Specialty Taiwanese fermented snack foods and condiments

These products are integral to both domestic culinary traditions and the overseas Asian food category.

Specialisation and USP

Taiwan’s fermenting food industry is recognized for its blend of traditional fermentation knowledge with modern scientific practices. TFFA champions:

• Naturally brewed fermentation processes with extended aging cycles
• Clean-label product innovations (low-sodium, organic, preservative-free)
• Custom formulation services for international foodservice and retail clients
• Integration of fermentation with wellness trends (probiotics, vinegar drinks)

The association ensures consistent quality, standardization, and traceability across its member products.

Market Impact and Export Data

According to Taiwan trade statistics and sector studies:

• Estimated Annual Export Value (2023): USD 220–280 million for soy sauce, vinegar, and related fermented foods
• Top Export Items: Soy Sauce, Pickled Bamboo Shoots, Fruit Vinegar Drinks
• Primary Markets: Japan, Hong Kong, United States, Malaysia, Vietnam, Australia

TFFA’s trade facilitation has expanded the reach of Taiwanese fermented foods beyond diaspora markets into mainstream retail and foodservice channels globally.

Member Services and Industry Collaboration

TFFA provides strategic industry services, including:

• Support for ISO 22000, HACCP, and BRC certifications
• Guidance on Taiwan FDA, U.S. FDA, and EU compliance protocols
• Co-sponsorship of R&D for fermentation process improvement
• Joint branding initiatives to enhance global consumer awareness of Taiwan’s fermented food heritage

The association maintains ties with academia, including Taiwan's top food science universities, to support research and development efforts.

Certifications and Compliance

TFFA ensures that its members maintain relevant international certifications, such as:

• ISO 22000 – Food safety management
• HACCP – Hazard analysis and critical control points
• BRC – British Retail Consortium standards
• Halal and Kosher Certification – For global compliance
• FDA Registration – For U.S. market access

The association regularly organizes training and audit-readiness sessions for its members.

Key Achievements

• Played a pivotal role in the promotion of Taiwanese soy sauce in Japan and Hong Kong
• Supported vinegar drink manufacturers in penetrating the Southeast Asian wellness beverage segment
• Helped small and medium-scale miso and tofu producers enter global supply chains via export matchmaking programs
• Advocated for cleaner labeling and ingredient transparency in fermented food packaging
• Enabled the digital transformation of legacy businesses via e-commerce export platforms

The Taiwan Fermenting Food Industry Association remains the principal driver of Taiwan’s fermenting food innovation, preserving traditional food culture while ensuring that Taiwanese fermented products continue to meet the evolving tastes and regulatory standards of global consumers.