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Consumer Health and Safety
ThaiBev recognizes the importance of producing quality, safe and healthy foods and beverages from ethically sourced, high-quality ingredients. The company sets rigid standards and closely monitors all of its operations to ensure consistent quality and safety throughout production, storage, transportation, and other aspects of service. These efforts have also led the company to adopt international standards, such as ISO 22000, NSF, and GMP/HACCP. By emphasizing consumer health and safety, ThaiBev seeks to continually strengthen consumer and stakeholder trust.
Management Approach
ThaiBev continues to research and develop new foods and beverages to expand its range of healthy and delicious product offerings

The R&D Center focuses on the following health & nutrition areas,
  • Low sugar content, ThaiBev collaborated with suppliers in developing healthier sugar substitutes and natural sweeteners without affecting original taste and obtain the “Healthier Choice Logo” from Mahidol University
  • Low sodium content, control and reduce sodium
  • Increased nutritious ingredients, vitamin added in products
  • No Mono Sodium Glutamate in OISHI packaged ramen products
  • No preservative in OISHI Gyoza
  • Organic raw material, ThaiBev collaborated with suppliers in sourcing quality organic raw materials and ingredients
  • Nutrition facts on labelling including calories, sugar, fat, sodium, and more. This is applied for all of its products for communication channel with customer.
Health and Nutrition Advisory Panel
ThaiBev’s established advisory panel on health and nutrition with the purpose to deliver healthy nutrition product to the consumers and develop capability of R&D center who responsible to develop the products. This advisory panel is a part of ThaiBev’s Transformation platform in Build-Domain – responsible in “Innovation and Health and Wellness “ as committee for the group;
  • To support educations, information, technology update, market trend to all product groups.
  • Initiating strategies in product innovation and health and wellness.
  • Support and promote on research and development for the group via internal, open source, academy institutes, etc to support product innovation and Health and Wellness for consumers.
Health and Wellness trend and Focus

General Health & Immunity

Weight Management

Heart Health

Aging

Gut Health
Towards 2025 and Beyond

  • Increase health beverage sales of all non-alcoholic beverages to 75% by 2025.
  • By 2025, 50% of non-alcoholic beverage products must be certified as “Healthier Choice” by the Institute of Nutrition of Mahidol University.
  • In 2021, 68% of non-alcoholic beverage products certified “Healthier Choice” products by the Institute of Nutrition of Mahidol University.
Achievements
  • Since 2014, reduced sugar content in 27 products
  • All ThaiBev products are certified ISO 22000 by the International Organization for Standardization regarding food safety.
  • All ThaiBev non-alcoholic beverages, as well as OISHI Group restaurants, are certified GMP (Good Manufacturing Practice) and HACCP (Hazard Analysis and Critical Control Point).
  • All ThaiBev drinking water and mineral-water products are certified by the National Sanitation Foundation (NSF).
  • Sermsuk Public Company Ltd. and the OISHI Beverage production process have earned Food Safety System Certification (FSSC 22000).
2021 Highlight
Production Sites
Implement measures to control the spread of COVID-19, in accordance with recommended guidelines from the Ministry of Public Health (MOPH). Such measures include encouraging people to wash their hands, wear masks at all times and adhere to social distancing requirements. There are also periodic tests for infections and frequent cleaning in common areas such as conference rooms and bathrooms.
Delivery Services
The online market significantly expanded during COVID-19 due to rapidly changing consumer behavior. The following are business strategies and activities undertaken by ThaiBev:
Channel strategy:
Generate sales through online channels managed under brands’ own platforms and through business partners’ services.
Omni channel strategy:
Drive marketing and sales with the restaurant as the center location. Consumers can shop online and specify a branch or pickup point, including the date and time they would like to receive their products.
Service expansion strategy :
Expand food menus for existing in-store kitchens under the name “OISHI Kitchen.” This will provide increased sales opportunities for brands without a store in the area.
Contactless strategy
  • Increase channels for contactless payments.
  • Contactless delivery of clean and safe food in compliance with social distancing measures.