Agenda

Opening Ceremony and Welcoming
08:00 - 10:30
Conference

08.00-09.00                 Registration

09.00-10.00                 Joint Opening Ceremony – Food Ingredients Asia Exhibition and Conference 2016

10.00-10.05                 Report from the Committee (Dr. Puspo Edi Giriwono)

10.05-10.10                 Remarks by the Head of Department of Food Science and Technology (Dr. Feri Kusnandar)

10.10-10.30                 Keynote Speech: Food Innovations: ASEAN Economic Community (AEC) Challenges

                                  Indonesia National Agency of Drugs and Food Control (BPOM RI)

Food for Digestive Health: Latest Trends in NPD
10:30 - 11:00 Meeting Room D2A
Exhibitor Seminar
Account Manager
Innova Market Insights

Sponsored by:

The market opportunity for digestive health products remains strong, while marketing digestive health products has shifted dramatically.  The challenging health claims environment has led to a shift in the language used for digestive health claims in Europe and there continues to be more focus on fiber, with consumers around the world looking to increase their fiber consumption.

PLENARY 1. Food Issues & Regulation
10:30 - 14:00
Conference

 

Moderator: Prof. Dr. Rindit Pambayun – Chairman of IAFT

10.30-11.00                ASEAN Economic Community (AEC) Challenges in Food Safety and Regulation

                                 Prof. Dr. Dedi Fardiaz

                                 International Consultant FAO/WHO

                                 SEAFAST Center IPB

11.00-11.30                Food Issues : Developing Homemade-Like Processed Food

                                 Dr. Pingfan Rao

                                 IUFoST

11.30-12.00                Indonesian Food Industry Preparation/ Readiness

                                 Ms. Susana

                                 GAPMMI

12.00-14.00                Lunch Break and Posters/ Display Viewing, Exhibition Tour

Bioferrin – A Unique Bioactive with Multiple Functions
11:15 - 11:45 Meeting Room D2B
Exhibitor Seminar
Global Product Manager, Lactoferrin
Glanbia

Sponsored by:

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Bioferrin bovine lactoferrin is a natural, biologically active milk protein isolated using fractionation separation technologies. Considered a gentler source of iron, it also supports a network of healthy biological functions (immune boost, intestinal health, cardiovascular health, weight management, skin health, joint, bone). Glanbia Nutritionals with its extensive experience in lactoferrin production has a patented production process that allows the isolation and purification of lactoferrin in its purest form leading to consistently high-quality products. It offers maximum bioactivity and functionality by eliminating exposure to the denaturing effects of high temperature from processing.  We look forward to providing you with the latest trends and developments in the lactoferrin market.

Non Dairy Creamers - How emulsifiers affect quality
11:15 - 11:45 Meeting Room D2A
Exhibitor Seminar
Technical sales manager – Lipids
Palsgaard

Sponsored by:

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Technical Sales Manager Quek Ruisong will discuss the production process, raw materials and its effect on product quality. The seminar will also highlight the effect of different emulsifiers in non-dairy creamers.

The benefit of AstaReal® natural astaxanthin for skin health.
11:15 - 11:45 Meeting Room D2C
Exhibitor Seminar
Technical Marketing & Business Development Executive
AstaReal

Sponsored by:

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Healthy skin is the reflection of healthy well-being! Imagine if you could reverse the visible signs of aging, and have skin that looks naturally younger and healthier? AstaReal® astaxanthin is the latest anti-aging agent to form part of our skin regimen and is used by skincare professionals and dermatologists worldwide. AstaReal® is the most studied astaxanthin brand and human clinical studies on skincare have shown that it has active benefits for every layer of our skin, not only providing protection from UV damage, but also reducing skin dryness, wrinkles, and making age spots smaller. Come, learn, and innovate with AstaReal®!

Bloom Retarding and Heat Stable Product Solutions in Chocolate Compound
11:15 - 12:30 Meeting Room D1
Exhibitor Seminar
Customer Innovation Manager
AAK

Sponsored by:

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Product appearance plays a vital role as visual element is consumer’s first interaction when selecting food. It can have a positive influence, creating desire and craveability based on just visual representations, which enhance visual cues to a product’s sensory experience, thus, encourage the purchase. Many chocolate and confectionary manufacturers face the problem of bloom formation at the surface of chocolate confectionary, creating undesirable appearance. Fluctuating temperatures accelerate the bloom issue. Manufactur­ers struggle with heat-induced fat crystal trans­formation as the fat separates and rises to the surface, negatively affecting appearance and texture. All these considerations have created a growing need for the bloom retarding and heat stable product solutions in chocolate compound.

Variant of Non Dairy Creamer
12:00 - 12:30 Meeting Room D2A
Exhibitor Seminar
QA Manager
Santos Premium Krimer, PT

Sponsored by:

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Based on definition, application of Non-dairy creamer is for milk or cream substitute, but today NDC applicable for many food product and this presentation will inform some type of NDC including production process and application of NDC in food product.

Egg Quality Testing
12:00 - 12:30 Meeting Room D2C
Exhibitor Seminar
International Sales Manager
Stable Micro Systems

Sponsored by:

The Stable Micro Systems suite of egg testing procedures* provides the tools that enable the producer and packer of eggs to accurately and consistently measure the quality of their produce. They can regularly monitor a range of parameters to ensure that their eggs meet the required quality standards and that these are maintained throughout the laying period.

10 measurements can be performed in under 4 minutes, which include:

  • Whole Egg Weight
  • Dry Shell Weight
  • Shell Breaking Strength / Shell Deformation
  • Albumen Height / Haugh Unit Calculation
  • Shell Thickness
  • Vitelline Membrane Strength (Yolk Rupture)
Ohly yeast extracts: Improved products for salt and sugar reduction
12:00 - 12:30 Meeting Room D2B
Exhibitor Seminar
Global Food Application Development Manager
Ohly GmbH

Sponsored by:

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Ohly is one of the world’s leading suppliers of yeast extracts for the food market. Our products are manufactured using only natural ingredients and designed to highlight positive flavour and mouthfeel attributes while masking undesirable off-notes. In this session we show a new line of yeast extracts specially developed for application in low salt and low sugar products. In savoury food systems they amplify salt perception and offer sodium reduction of up to 50%. In sugar reduction concepts in which the sugar has been replaced by a high intensity sweetener (i.e. Stevia) they provide a unique bitter masking property at a very low dosage. This allows for a further reduction of the sugar content in food and beverages without compromising on taste.

Natural Flavors for Sugar Reduction and Rich Milk Taste
13:00 - 14:15 Meeting Room D2A
Exhibitor Seminar
Marketing Manager
P.T. Ogawa Indonesia
Specialist, Business Development Division
Ogawa & Co., Ltd

Sponsored by:

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Ogawa is a research oriented, leading flavor company which supplies’ a wide variety of aroma and taste of your request. Recently cost of food ingredients such as milk or sugar has been increasing.  Flavors can replace such ingredients and make the products tasty.  Flavors also make health- oriented products more attractive.  This  presentation  will  introduce  natural flavors  for  sugar  reduction to improve the taste of stevia  and  natural flavor for  rich milk taste to replace daily  ingredients  effectively.             

Food Product Development Competition
13:00 - 17:00
Conference

 

Presentation Stage

  • 13.00-13.05       Opening
  • 13.05-13.40       Group I
  • 13.40-14.15       Group II
  • 14.15-14.50       Group III
  • 14.50-15.25       Group IV
  • 15.25-16.00       Group V
  • 16.00-16.35       Group VI
  • 16.35-17.00       Evaluation and closing
Novel application of Muntons Malted Ingredients - Invite Only
13:00 - 13:30 Meeting Room D1 (for invited guest only)
Exhibitor Seminar
Technical Sales Support Manager-Asia
Muntons

Sponsored by:

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Muntons has created ‘Torrax’ –malt extract from pure roasted malted barley-- to serve demand of natural colour at low level of inclusion and can be declared as malt extract with no E-number. Both liquid and powder forms are available with various ranges of colours and soluble in water. Muntons’ Malted Chocolate, Malted Milk and Cocoa Malt Powders are rich in maltiness, milkiness and chocolaty aroma and flavours. Each has a unique profile which can enhance flavour, mouthfeel and texture improvement in beverages, baked goods, ice-cream, confectionery etc. All products are homogenous and highly soluble.

How to enhance your Cheese applications with Ballantyne Premium Cheese Powders
13:00 - 13:30 Meeting Room D2B
Exhibitor Seminar
Technical Liaison Food Ingredients
Ballantyne Pty Ltd

Sponsored by:

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Ballantyne offers you the true taste of cheese and dairy. Made from Australian Cheddar, Ballantyne’s premium range of pure Cheddar cheese powders can give your application the edge to help you stand out from the competition. Learn more about the Ballantyne portfolio; realise the difference between pure cheese powder and cheese flavoured powder and how to select the right cheese powder for your snack, wafer/biscuit, cheese sauce and processed cheese product applications. Discover how to enhance your Cheese application, and how Ballantyne can assist to achieve your desired cheese profile and create a cheese flavour sensation your customers will love!

Functional dairy protein ingredients for cultured applications
13:00 - 13:30 Meeting Room D2C
Exhibitor Seminar
Principal Research Technologist
Fonterra

Sponsored by:

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At the world’s largest dairy research centre in Palmerston North, New Zealand, Fonterra has the expertise and scale to offer innovative solutions using NZMP ingredients for a wide variety of food and beverage applications. Lisa Rutherford is closely involved in Fonterra’s response to emerging market trends in the cultured space. During her seminar she will talk about how Fonterra applies its dairy protein ingredient expertise in cultured applications to give benefits to customers, such as improving flavour and texture, cost reduction, replacing stabilisers, reducing fat and sugar content.

Germany quality! Evonik silica can make your food product outstanding!
13:45 - 14:15 Meeting Room D1
Exhibitor Seminar
Technical Service Engineer
Evonik

Sponsored by:

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More than 80 years ago, the research scientists of our company, which is now Evonik Industries AG, developed previously unknown types of very pure silica. The unique wealth of experience that we have acquired over many decades in the production and specification of synthetic silica enables us to manufacture our products of consistently high quality. Our AEROSIL fumed silica AEROSIL® and SIPERNAT® speciality silica improve the flowability of your products. An additional advantage is their large absorption capacity, which enables them to take up moisture or oil from the powder’s surface and reduce stickiness considerably.

Natural Caramelised Sugars enriching your coffee, cocoa drinks and tea
13:45 - 15:00 Meeting Room D2B
Exhibitor Seminar
Product & Business Development Manager
Royal Buisman

Sponsored by:

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At Buisman Ingredients you will find the specialists in natural caramelized sugars. Buissman’s caramelized sugars can be of great value to hot drinks producers worldwide. Our caramelized sugars are used to boost and balance the coffee, Choco and /or tea flavor, improve the colour and reduce costs.

Our caramelized sugars combine a wide colour spectrum with characteristic aroma profiles, delivering unique characteristics to:

  • Boost and balance the aroma
  • Upgrade a lower quality coffee or coca bean
  • Mask unwanted notes
  • Enhance the roasted coffee flavor by adding bitterness
  • Add body
  • enhance the golden brown colour
  • Realize cost savings by partly replacing coffee or cocoa
A new finding about L. paracasei nutritional facts
13:45 - 15:00 Meeting Room D2C
Exhibitor Seminar
Research Specialist
Grape King Bio Ltd.

Sponsored by:

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Grape King Bio Ltd is the leading manufacturer and marketer of several high quality, science-based probiotics in Taiwan. Among which, Lactobacillus paracasei GKC6, a unique probiotic strain of bacteria recently identified by Grape King Bio Ltd, is an extremely hardy organism that can survive the acidic environment of the stomach and had higher acid tolerance compared to Lactobacillus rhamnosus strain GG at pH 2.0. Hence, GKC6 can reach the intestine and beneficially affect the gut flora. Finally, evidence suggests that GKC6 can stimulate immune system, relieve allergy symptoms, reduce inflammation, mitigate hepatic injuries, lower cholesterol, and promote digestive health, which makes it an excellent choice for the overall good health.

Graduate Students Research Paper Competition
14:00 - 17:00
Conference
PLENARY 2. Innovations in Food Ingredients & Processing
14:00 - 15:45
Conference

 

Moderator: Dr. Adil Basuki Ahza – Chairman of IAFT Branch Botabek

14.00-14.30                 Innovations in Food Ingredients & Processing

                                  Dr. Chutima Waisarayutt

                                  Faculty of Agro-Industry, Kasetsart University

14.30-15.00                 Future/ prospects of Alternative Starch Industry: Sago

                                  Prof. Dr. F.G. Winarno

                                  PT. Austindo Nusantara Jaya

15.00-15.30                 Fortification of Vitamin A in Cooking Oil

15.30-15.45                 Afternoon Break and Posters/ Display Viewing

Natural/Clean label ingredients for safer foods (INVITE ONLY)
14:30 - 15:00 Meeting Room D1
Exhibitor Seminar
Director Business Development Foods
Corbion Purac

Sponsored by:

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Consumers are turning away from food additives (e-numbers), especially for their staple foods. At the same time, consumers want their food to be convenient foods (easy to prepare) while assuring that their food is safe to eat. This combined with a regulator that increases their control over the food supply. Natural preservatives are available, however, they are not always considered easy on the label, nor are they as good as the chemical preservatives. The majority of the natural preservatives are either produced by fermentation or by extraction from plants and/or fruits. Case studies will show success of Fermentation based preservatives used in Meat, Bakery, Sauces, Dairy products and Prepared foods.

Sweetened yoghurt – Gelatine-free solution
14:30 - 15:00 Meeting Room D2A
Exhibitor Seminar
Senior Application Technologist – Dairy
Palsgaard Asia-Pacific Pte Ltd.

Sponsored by:

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Senior Application Technologist Khoreen New will discuss the production of sweetened yoghurt with similar texture as gelatine based yoghurt and explain how this can be achieved with the right choice of stabilizers.

Designing starches for use in dairy applications.
15:15 - 15:45 Meeting Room D1
Exhibitor Seminar
Application Manager
Tate & Lyle

Sponsored by:

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The texture of many dairy products is dominated by the underlying starch texture. Using stirred yogurt as a model system, this presentation will explore how the structural and functional properties of starch can be related to sensory attributes and ultimately, consumer acceptance. Starch texture maps have been developed that allow food formulators to quickly and intelligently design starch containing food products that meet the seemingly complex texture properties demanded by consumers.

PureCircle Matrix Solutions – The Next Stage in Stevia Innovation
15:15 - 15:45 Meeting Room D2A
Exhibitor Seminar
Technical Manager, SEA and ANZ
PureCircle

Sponsored by:

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PureCircle continues to be at the forefront of stevia innovation with the ultimate goal of offering the same performance as sugar at high levels of sugar reduction. The next stage in stevia innovation (with Stevia 3.0 platform as its springboard) is PureCircle Matrix Solutions—stevia products with optimal performance in category-specific applications at mid to high levels of sugar reduction. There are two PureCircle Matrix category-specific stevia under the Sigma series: Sigma D for Dairy and Sigma T for Tea. Each category preserves true flavor and superior mouthfeel at deeper sugar reductions with less guesswork and faster, successful formulation.

Trends in the Bar Market & Bar Formulation Expertise
15:15 - 15:45 Meeting Room D2B
Exhibitor Seminar
Nutrition Scientist
Glanbia

Sponsored by:

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Mobility and convenience have made nutrition bars a large and continuously growing market in the west. Bars can be formulated for use as sports supplements, snacks, or meal replacements. Glanbia has been at the forefront of innovation for bars for many years. Glanbia not only has a long history of developing functional and nutritious raw materials for bars, we also have extensive experience in full product development.  So if you are looking to develop bars for your local market, Glanbia is the perfect partner.  We can help provide marketing insights, raw materials, technical know-how, and even full prototype development.

The next-generation infant nutrition ingredients
15:15 - 15:45 Meeting Room D2C
Exhibitor Seminar
Technical Application Manager
FrieslandCampina/DOMO

Sponsored by:

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The infant formula industry continuously looks for new innovations to achieve an optimal product composition for infant formula. FrieslandCampina Domo has recently launched its latest high quality infant nutrition ingredients: Vivinal® Milk Fat and Human Milk Oligosaccharides (2’-Fucosyllactose) to meet this need. 2’-FL is a break-through innovation for the infant formula industry. Scientific research in recent years has linked 2’-FLwith a range of health benefits. 2’-FL is the first oligosaccharide with an identical structure to a human milk oligosaccharide available for application in infant nutrition. Vivinal® Milk Fat is an ingredient containing pure milk fat, produced to the highest IF standards, enabling an optimal fat composition and structure in infant nutrition.

IAFT’S Annual MEETING (MEMBERS ONLY)
15:30 - 21:00
Conference
Key trends set to impact Asia’s food and drink market throughout 2017
16:00 - 16:30 Meeting Room D2A
Exhibitor Seminar
Senior Trend and Innovation Consultant, SE Asia & India
Mintel

Sponsored by:

Grape Juice Application in the Food Industry
16:00 - 16:30 Meeting Room D2B
Exhibitor Seminar
Food Technician
Cantine Brusa Italy

Sponsored by:

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Do you know that the grape juice can be used in different food industries, not only for making wines? This seminar speaks about the many applications of grape juice (concentrate and NFC) into different foodstuff and the enormous benefits for the health. We, Cantine Brusa (leading manufacturer of grapes derivatives in Europe), invites you to rediscover this fruit as an ingredient for your products and your life.

What's 'Hot' & What's 'Not' in Indian Food & Drink
16:00 - 16:30 Meeting Room D2A
Exhibitor Seminar
Head of Insights – ANZ, SE Asia
Mintel

Sponsored by:

Building on the rising consumer interest in ‘Health from inside out’, What's 'Hot' & What's 'Not' in Indian Food & Drink will explore the latest innovative products and consumer trends within the Indian Food & Drink market. Hear from Mintel's Food & Drink Analyst as she provides insight into the challenges faced by today's consumer, product innovations based on sustainability, and some of the emerging solutions within a rapidly evolving marketplace.

Fibersol-2 for Healthy Eating – It is the Fiber You Want!
16:00 - 16:30 Meeting Room D1
Manager, Research Laboratory
Matsutani Chemical Ind. Co., Ltd

Sponsored by:

As human, we enjoy consuming food every day. However, we often forget that food provides nutritional support for our bodies such as carbohydrates, fat, protein and much more. Unfortunately modern lifestyle changes have altered our eating habits detrimentally shifting the balance of nutrient intake. Fibersol®-2 will be presented as a low-calorie palatable soluble dietary fiber that helps bring that balance back. It is a white free-flowing powder, readily dispersible in liquid, and plays an important role in the body. Eating patterns high in Fibersol-2 have been proven to provide health benefits, including attenuation of sugar, fat absorption and improvement of bowel function. Let’s enjoy food with Fibersol-2 for healthy eating!

Fibersol-2 for Healthy Eating – It is the Fiber You Want! - by ADM/Matsutani LLC
16:00 - 16:30 Meeting Room D1
Exhibitor Seminar
Manager, Research Laboratory
Matsutani Chemical Ind. Co., Ltd

Sponsored by:

As human, we enjoy consuming food every day. However, we often forget that food provides nutritional support for our bodies such as carbohydrates, fat, protein and much more. Unfortunately modern lifestyle changes have altered our eating habits detrimentally shifting the balance of nutrient intake. Fibersol®-2 will be presented as a low-calorie palatable soluble dietary fiber that helps bring that balance back. It is a white free-flowing powder, readily dispersible in liquid, and plays an important role in the body. Eating patterns high in Fibersol-2 have been proven to provide health benefits, including attenuation of sugar, fat absorption and improvement of bowel function. Let’s enjoy food with Fibersol-2 for healthy eating!

Top 10 Trends for 2016 – by Innova Market Insights
16:45 - 17:15 Meeting Room D1
Exhibitor Seminar
Account Manager
Innova Market Insights

Sponsored by:

Clear label drives the clean label trend to the next level, with manufacturers taking a back to basics approach to product development and providing more transparency. Free from is another strong trend that is now entering the mainstream while other key trends also continue to impact markets.