Title to be announced soon
11:15 - 11:45 Room 2 - Hall 104
Technical Seminar
New Generation – Gellan (Invited guest)
11:15 - 11:45 Room 3 - Hall 103
Technical Seminar
Global Product Manager
Biogums, CP Kelco

Sponsored by:

CP Kelco presents new gellan gum for cost-effective, stable, long-term suspension of pulp, clouding agent/opacifiers, and/or particulates (such as diced fruit, basil seeds, aloe pieces, or nata de coco) in beverages and fruit-flavored drinks. This new gellan gum is continuation of CP Kelco tradition to introduce  novel customer centric innovations to support their growth.

Premium Ingredients
11:15 - 11:45 Room 5-Hall 101
Technical Seminar
Director of International Sales
Agropur Ingredients

Agropur Cooperative is a North American dairy industry leader founded in 1938. With sales of nearly $6.0 billion in 2016. Agropur processes more than 13 billion pounds of milk per year at its 39 plants across North America. Agropur’s Nutrition Solutions sector produces specialty ingredients used for formulating a variety of products from infant formula to cosmetics, medical foods and protein supplements. Our presentation will introduce Glycomacropeptide – a casein-derived protein fraction that is free of phenylalanine, making it ideal for meeting the protein needs of people on phenyl-free diets. Agropur’s glycomacropeptide received the 2017 Breakthrough Award for Dairy Ingredient Innovation.

Healthy aging: to be forever young - Innova Market Insights
12:00 - 12:30 Room 1-Hall 104
Technical Seminar

Summary: Asia is aging faster than any other region, posing tremendous challenges to society, households, as well as individual consumers. Effective responses to this aging population should focus not only on prolonging life but also improving the overall quality of life as people get older. Thus, the demand for healthy aging products that help people maintain wellness and physical appearance surges in Asia. Influenced by the culture and economies, food businesses aimed at healthy aging in Asia differentiates from that in other regions. In this presentation, we will share insights into Asian consumers’ concerns about aging and their preference of healthy aging ingredients and products. In addition, the presentation will also introduce the trendy products in different healthy aging platforms covering mobility, heart health, and brain health.

Title to be announced soon
12:00 - 12:30 Room 2-Hall 104
Technical Seminar
A Secret Performance of Black Ginger
12:00 - 12:30 Room 3-Hall 103
Technical Seminar
The Importance of Vitamin K2 MK7
12:00 - 12:30 Room 4-Hall 101
Technical Seminar
Title to be announced soon
12:00 - 12:30 Room 5-Hall 101
Technical Seminar
Special Health and Nutrition Seminars (Invited guest)
13:00 - 14:15 Room MR211-2nd Floor
Technical Seminar
Improving the Nutritional Profile and Culinary Appeal of Processed Foods by Using Prune Ingredients
13:00 - 13:30 Room 1-Hall 104
Technical Seminar

There will be two segments to this presentation. One will focus on the direct health benefits of using prune ingredients as inclusions in processed food products such as yogurt. The speaker will review research done over many years on the benefits of prunes for both digestive health and bone health. The second segment will discuss how the naturally high levels of antioxidants, sorbitol, desirable acids, and fiber in prunes can solve common food processing problems such as moisture retention, flavor enhancement, and shelf-life extension, while allowing for lower levels of sugar, salt, and fat.

Enzymatic Applications for Cassava
13:00 - 14:15 Room 2-Hall 104
Technical Seminar
Regional Marketing Manager

Cassava is the main substrate for starch production in South East Asia (SEA) which is used in various industries such as food applications, starch, sweetener and biofuel. Enzymes have been used for many years as a processing aid in the downstream processing of cassava roots to improve production processes, provide specific functionalities and to increase yields. One example of yield increase innovation relates to the improved extraction process which results in lower residual starch in cassava pulp, which is a by-product. Ongoing innovation opportunities for cassava will continue to elevate the importance of this crop in SEA. 

The Next Generation in Stevia Innovation (Invited guest)
13:00 - 14:15 Room 3-Hall 103
Technical Seminar
Technical Manager – SEA and Australia and New Zealand
PureCircle Trading

Because of PureCircle’s singular focus on understanding all parts of the stevia leaf and the sensory contributions of different steviol glycosides, we are uniquely positioned to deliver next generation innovation with superior tasting solutions for deeper sugar reductions. We introduce the next generation Sigma series matrix specific solutions for Beverages, Dairy, Tea and Table Top.

For more information,  please contact:  Ms. Suntareeya Tel.: +662-140-8802  Email:


Title to be announced soon- DKSH (Thailand) Co., Ltd.
13:00 - 13:30 Room 4-Hall 101
Technical Seminar
Glanbia’s Innovation on Sports Nutrition
13:00 - 13:30
Technical Seminar
Vice President Sales Europe & Asia
Glanbia Nutritionals
Glanbia Nutritionals
Real Matcha Flavor & NAF® for Fermented Dairy Products
13:00 - 13:30 Room 1-Hall 104
Technical Seminar
Senior R&D Specialist
Ogawa Co., Ltd.

Since OGAWA was founded in 1893, we have been created unique flavors based  on our original research and development such as extraction technique of natural raw materials. Lately Matcha and Fermented daily products are getting a lot of attention as healthy foods in the world as well as in South East Asia,  and various products have been launched. For these products, we will introduce  Realistic Matcha Flavor created with our research into the characteristic aroma of matcha, and NAF® H which is a natural flavor solution to keep the fresh taste and  aroma of fermented daily products.

Probiotics Matters from Inside to Outside
13:00 - 13:30 Room 4-Hall 101
Technical Seminar
Regional Sales Manager
Synbio Tech Inc.

SYNBIO TECH INC. is a leading and professional probiotics company. We are a pioneer in researching and producing lactic acid bacteria. “SYNTEK™ thorough” from inside and “SYNPACK™” from outside two unique patent technologies significantly strengthen our probiotic products. “SYNTEK™ thorough” is a probiotics optimizing development system based on strain level in production process without  gene modification to improve probiotic properties in all respects. By using “SYNPACK™”, it can further enhance these performances. “Better Probiotic Better Life” is SYNBIO TECH INC’s responsibility and mission that motivates  us to keep  developing better products for human well-being.

Maintain Muscle for Life: AstaReal® Astaxanthin
13:45 - 14:15 Room 5-Hall 101
Technical Seminar

During this presentation, AstaReal will present ground-breaking research from the first human clinical study showing astaxanthin's efficacy to combat loss of strength and muscle mass in older subjects. AstaReal® Astaxanthin has been shown to benefit muscles by reducing ROS levels, decreasing chronic inflammation and enhancing mitochondrial function, including optimizing our utilization of fatty acids. Come and learn hownatural AstaReal® Astaxanthin can be used to develop exciting new products for consumers that want much more out of life.

Natural Solutions to Managing Meat, Poultry, Seafood Shel Life
14:30 - 15:45 Room 1-Hall 104
Technical Seminar

Oxidation reactions in meat, poultry and seafood can cause flavor deterioration,  loss of color and rancidity of fat.  Kalsec® Herbalox® Rosemary Extract and Duralox® Oxidation Management Systems can address the various mechanisms that cause these oxidation reactions to occur. Our naturally sourced antioxidants can be used in a variety of meat, poultry and seafood applications from fresh ground beef to pre-cooked chicken breasts and whole muscle cuts to make these products look better, taste better and last longer naturally.

Create perfect textures to tempt consumer taste buds
14:30 - 15:00
Technical Seminar
Marketing Manager-Texture and Delivery Systems, Asia Pacific
Ingredion Thailand Ltd

Create perfect textures to tempt consumers. Make decadent cakes that stay fresher for longer. Create high quality, affordable cheese that stretches and melts perfectly. Put the right amount of crispiness or crunchiness in your snacks, or prepare chunkier  soups that leave people longing for more home-made food. Join our experts as we discuss how sensory science and culinary arts, when combined with our unique  TEXICON™ texture language, can help you to create consumers-winning products  faster.

Enzyme technology leading to improved bakery performance (Invited guest)
14:30 - 15:00
Technical Seminar
Innovation Leader

Take a look inside DuPont Nutrition & Health and discover fresh thinking ideas. Imagine consistency in baking performance, improvement in volume and bread quality while achieving competitive cost-in-use. This is all possible with DuPont™  Danisco® POWERBake® range of bakery enzymes. Our solutions will help overcome your daily challenges through improved bakery performance. In this session, we will explore cellulase enzyme technology. We will also study how POWERBake® enzymes which combine the effects of dough strengthening enzymes can beat processing limitations - improving water absorption, dough handling, proofing stability and bringing excellent appeal to your final bread products. For more Information, please contact: Ms. Soytip Pila  Tel: +65 6586 3629  Email:   

Title to be announced soon - Jebsen & Jessen Ingredients
14:30 - 15:45 Room 3-Hall 103
Technical Seminar
AB-Kefir for GI Health & TWK10 for Sport Performance
14:30 - 15:00 Room 4-Hall 101
Technical Seminar
Overseas Affairs Manager
Synbio Tech Inc.

Kefir has traditionally been regarded as a beverage with added health benefits and consequently perhaps one of the oldest probiotic food. Seven strains of lactic acid bacteria were isolated from kefir and recombined to show defined strain powdered kefir product improves gastrointestinal functions and appetite on healthy individuals. Athletes or sport consumers are aware of the importance of a probiotic supplementation not only for GI functions but also for physical performance. Lactobacillus plantarum TWK10 isolated from Taiwanese fermented cabbages can improve exercise performance such as reducing fatigue, increasing muscle mass and endurance of exercise time, and enhancing glucose utilization.

Dunaliella Carotenoids (Invited guest)
14:30 - 15:00 Room 5-Hall 101
Technical Seminar
Tired All The Time? AstaReal® Astaxanthin's Anti-Fatigue Action
15:15 - 15:45 Room 2 - Hall 104
Technical Seminar

AstaReal has conducted the first clinical study showing that natural astaxanthin has  both physical and cognitive anti-fatigue benefits. Previous research showed that  astaxanthin improves muscle endurance & cognitive ability and reduces eye fatigue - all of which help us to thrive in today's fatigue inducing society. This presentation  will review the research into its anti-inflammatory effects, ability to cross the blood  brain barrier, and mitochondrial benefits which together form the foundation of  astaxanthin's anti-fatigue action. Come and discover how AstaReal® Astaxanthin can be used to develop exciting new products for consumers that want more  energy & vitality.

CORINO® emulsifying salts: Innovative solutions for Processed Cheese
15:15 - 15:45 Room 4-Hall 101
Technical Seminar
Deputy General Manager (Research & Development)
Aditya Birla Chemicals (Thailand) Ltd.

Ever wonder how to get that perfect creaminess, taste and aroma of your Cheese! With our CORINO® emulsifying salts for processed cheese, we are introducing (for  the first time in Asia) innovative solutions inspired by consumer’s expectations on the importance of Good Health. We have designed range of customized phosphates in line with latest technological developments and health trends; gaining acceptancewith cheese processors and consumers worldwide for their vast benefits and ease of processing. Come join us to learn more on how CORINO® can target health and consistent quality in one go! And will make you say “Cheese”!

Natural Caramelised sugars in coffee, cocoa drinks and tea
15:15 - 15:45 Room 5-Hall 101
Technical Seminar
Business Manager Asia
Royal Buisman

At Royal Buisman you will find the specialists in natural caramelised sugars. Buisman’s  caramelised 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

Application of Sugar Estar for wheat flour products
16:00 - 16:30 Room 2 - Hall 104
Technical Seminar
Mitsubishi-Chemical Foods Corporation

Although commonly Sugar Ester has been often used for beverage application, in this presentation we focus  on wheat flour products, since SE has been also used for those application ,and recently we found out the special effect on various application.

Key Trends & Innovations in Infant Formula NPD - Innova Market Insights
16:00 - 16:30 Room 1-Hall 104
Technical Seminar

Summary: As Asian consumers continue to put increased importance on the nutrients of infant formula, efforts have been taken by manufacturers to enhance the health benefits of their products through optimizing formula and applying new ingredients. The booming Asian market of infant nutrition closely follows the trends of Western markets regarding product innovation. Experts from Innova Market Insights will share the innovation drivers of infant formula in the Asian market, as well as the latest innovative ingredients that support infant growth and development. In addition, inspiration from North American and European infant formula NPD will also be included in the presentation.


Sodium Bicarbonate, a Multipurpose Ingredient for Food Market
16:00 - 16:30
Technical Seminar
Customer Technical Support
Sales & Marketing Director

Novabay produces high-quality SODIUM BICARBONATE grades to serve the growing  Asian demand in pharmaceutical, food and feed market. Novabay products are manufactured from natural raw materials of high purity, enabling to reach aluminum  free and heavy metals free levels. ISO9001, ISO14001 and ISO22000 certifications are on-going for 2017. SODIUM BICARBONATE is a very useful ingredient for food market with several interesting properties. Such as leavening agent for the formulation of baking powders, cakes, crackers and wafer. Thanks to its buffer properties, it is used in the formulation of instant noodles, RTD Tea/Coffee and energy drinks. Powder drinks contain also Sodium Bicarbonate that allows the formation of foam. 

More than just sugar reduction – natural sweetness, fiber enrichment, and heart health
16:00 - 16:30 Room 5-Hall 101
Technical Seminar
Regional Marketing Director – APAC, Tate & Lyle Asia Pacific
Tate & Lyle Asia Pacific Pte., Ltd.

Tate & Lyle has a strong heritage in sugar reduction. Since the discovery of sucralose in 1976, Tate & Lyle has supported the development of a plethora of low sugar products and helped cut 77 trillion calories. Our extensive knowledge on sugar reduction, comprising of compensating for sweetness and mouthfeel, will be discussed in this seminar. Amidst this growing epidemic of obesity, sugar and calorie reduction is a critical positioning. Our unique partnership with Sweet Green Fields  combines our expertise, producing a series of stevia formulations which is high- quality, competitively priced and no bitter after-taste. Come and find out how we can work with you to propel the development of healthy food without compromising on taste!