Agenda

All times displayed for Asia/Bangkok timezone.

International Conference

Food Ingredients Asia Conference: Day 1
09:00 - 16:30 MR214
International Conference

Language:
English

Organised by The Food Science and Technology Association of Thailand (FoSTAT)

Synopsis:
Advances in Food Ingredients for Healthy Living
Food is identity and culture in different communities. Many traditional and local foods are nutrient-dense and can offer healthy ingredients containing a variety of bioactive compounds. Indigenous diets from forest to sea are often varied, suited to local environments, and could benefit all communities. With the food and drink industry being the largest manufacturing sector in Asia, the well developed technology in Research and Development (R&D), to find answers for the consumer, plays an important role to this industry. Extensive researches in both public and private laboratories have connected food science and technology, nutrition and health to come up with healthy, tasty and palatable foods. As market evolves, several ingredients have emerged as key success factors in functional food development in order to respond to public health awareness. Furthermore, indigenous foods which may not be commercialized as yet are found to provide benefits to the human health. Therefore, there is a need to understand the functional aspects and practical application of commercial ingredients as well as the quest for new ones from local sources.
The Food Science and Technology Association of Thailand (FoSTAT), the organizer of this "Food Ingredients Asia Conference 2019" during 12-13 September 2019, is pleased to invite you to gain knowledge of the most advanced food ingredients for healthier community with the theme of " ADVANCES IN FOOD INGREDIENTS FOR HEALTHY LIVING””. The conference covers topics relating to all aspects of the food for health and nutrition including all major food and drink commodities towards all walk of life, solid sciences plus food products, food processing, food safety, food spoilage and technology for the food innovation/renovation.

09:00-12:00: Keynote Sessions
13:30-16:30: Session A: New Product Development for Business Empowering
13:30-16:30: Session B: Nutrition & Functional Food Research

Asia Ingredients Conference

Asia Ingredients Conference
09:30 - 16:45 MR222-223
Conference

Organised jointly by Etm Eastern Trade Media Pte. Ltd. And Informa Markets this conference will give you insights into some of the main trends being seen across Asia.

For the afternoon session you can chose between two tracks: The Technology Track and Business & Marketing Track.

MORNING

  • 09.30 - 10.00   Registration/Networking
  • 10.00 - 10.10   Welcome address
  • 10.10 - 10.40   Keynote Address
  • 10.40 - 11.10   Food Beverage Trends for 2019 & Beyond
  • 11.10 - 11.40   Food Safety Trends (Accreditation & Packaging)
  • 11.40 - 12.10   Panel Discussion On Traceability, BlockChain & Automation
  • 12.10 - 14.00   Networking Lunch

TECHNOLOGY TRACK

  • 14.00 - 14.30   Funding for Industries 4.0            
  • 14.30 - 15.00   Environment (Handling)
  • 15.15 - 15.45   Temperature Control (Logistics)
  • 15.45 - 16.15   Shelf-Life Extension         
  • 16.15 - 16.45   Lab-Testing        

BUSINESS & MARKETING TRACK

  • 14.00 - 14.30   Labelling             
  • 14.30 - 15.00   Choosing Reliable Suppliers
  • 15.15 - 15.45   Crisis Management
  • 15.45 - 16.15   Recalls Process
  • 16.15 - 16.45   Starting A Factory In Thailand. Here’s What’s To Know

Technical Seminars

Innovation of spice blocks for the New Gen!
10:30 - 11:00 Technical Seminar Room 1 Hall 104
Technical Seminar
Kancor Ingredients Limited

Language:
English

Sponsored by Kancor Ingredients Limited

Synopsis:
Consumers from the generations of "Millenials", "iGen" and "GenZ" have evolved in their food habits and are on the lookout for multi-sensory food experiences. They want to discover bolder flavors from other cultures and regions. The clean label and flexitarian trends are also further driving manufacturers to create and launch new products across various categories of food and beverages. Kancor's Ingredient team has extensively explored these trends and focuses on creating versatile solutions for gourmet food applications through fusion concepts with the TastyKan product range. These are natural, concentrated multi-spice liquid blocks made with spices sourced from ethnic regions across the world.

High Protein Beverages.
10:30 - 11:00 Technical Seminar Room 2 Hall 103
Technical Seminar

Language:
English

Sponsored by Glanbia Nutritionals

Synopsis:
Whey Protein fortification in beverage have seen a significant expansion due to continuous growth of functional beverages categories. High protein beverages have been moving from niche market in the sport nutrition sector into mainstream health and wellness sectors. With this shift, more consumer friendly formats are necessary to answer the market demand. Glanbia Nutritionals has been developing whey protein solutions that can be tailored to different high protein beverages categories. With our expertise in protein chemistry and its application, we are supporting our clients and partners in their initiative in the high protein beverage market.

How to compete in the growing Wellbeing and Snacking categories with dairy foods ingredients and expertise.
11:15 - 11:45 Technical Seminar Room 1 Hall 104
Technical Seminar

Language:
English

Sponsored by Fonterra

Synopsis:
Snackification and adventurous consumption are emerging as global food trends, and Cheese products are increasingly being viewed by consumers as a nutritious and exciting snacking option throughout the day. Learn how businesses are using the unique benefits of NZMP dairy ingredients and technical expertise to create on trend solutions to meet these consumer needs while driving growth for their business.

Fermentation as Preservation.
11:15 - 11:45 Technical Seminar Room 2 Hall 103
Technical Seminar

Language:
English

Sponsored by Corbion Asia Pacific

Synopsis:
Preservation of food is critically important in tough Asian weather conditions.
Natures choice to preserve food is to dry or ferment the food into a product that is both safe for the consumer and has a long shelf life to maintain the products freshness. Food ingredients that are fermented with food approved microorganisms can impart fermentation qualities (taste, texture, color, shelf life, safety) in food, without having to ferment the food. Corbion's product line of fermented food ingredients are suitable for most savory foods.

The new trend of diet! MCT powders, the healthy fat (creamers) that do not make you fat.
12:00 - 12:30 Technical Seminar Room 1 Hall 104
Technical Seminar
Ming Chyi Biotechnology Ltd., Unify Chemical

Language:
English

Sponsored by Ming Chyi Biotechnology Ltd., Unify Chemical

Synopsis:
Weight loss trend is never faded as people put priority on their body and appearance. For decades, food industry has been trying to reduce fat content in their products. As a result, significantly larger content of sugar and salt has been added to maintain product mouthfeel. But do you realized that over the years, the world has witnessed not a reduction but a growth of overweight, obesity and even heart diseases. MCB introduces MCTsolutionsTM, MCT powders with high stability and dispersibility. The healthy fats to reduce your weight without compromising taste. Feel free to join us and find out now!

Unique waxy tapioca starch functionality for expert clean label food solutions
12:00 - 12:30 Technical Seminar Room 2 Hall 103
Technical Seminar

Language:
English

Sponsored by SMS Corporation Co., Ltd.

Synopsis:
Rising demand of clean label food consumption drives many food producers having to develop their products shift toward clean concept. Without using food additives while keeping the same qualities as well as shelf stability, poses a challenge to food producers. SMS has launched waxy tapioca starch and its derivative to fulfil the need of functional food ingredients responding to clean label foods. Cold storage stability of waxy tapioca starch and its unique functionalities in terms of high viscosity, great transparency and melt-away in mouth, offer an attractive alternative to the use of chemically or genetically modified starch.

Creating New Beverage Experiences for Your Customers.
13:00 - 13:30 Technical Seminar Room 1 Hall 104
Technical Seminar
FrieslandCampina Ingredients

Language:
English

Sponsored by FrieslandCampina Ingredients

Synopsis:
Consumers have evolved significantly, driven by rapid developments in technology. These advancements have changed the way we do business and how we live, contributing to our hectic and busy lifestyles. That is when we long for moments of indulgence, to recharge our batteries and feel energized to take on our next challenge.

And the beverage platform has greatly benefitted from this trend

As categories continue to blur, beverages are no longer just thirst quenchers -- they are now a big part of the complete meal satisfaction. Beyond that: beverages are now increasingly about experiences, experiences that are shared on social media.

FrieslandCampina Ingredients will show you how to create a more exciting beverage menu that will surely have your customers coming back for more new experiences!

SODIUM BICARBONATE, a Multipurpose Ingredient for Food & Beverage Market.
13:00 - 13:30 Technical Seminar Room 2 Hall 103
Technical Seminar
Novabay, Vita Barentz Co.,Ltd.
Novabay, Vita Barentz Co.,Ltd.

Language:
English

Sponsored by Novabay, Vita Barentz Co.,Ltd.

Synopsis:
Novabay Singapore (SEQENS group) produces high-quality Sodium Bicarbonate grades to serve the growing Asian demand in pharmaceutical, food and feed markets. High standards of production and well controlled raw materials enable Novabay sodium bicarbonate to reach a high purity level with no aluminum and no heavy metals.Certified with Halal, Kosher, ISO9001 and FSSC 22000. Pharma Excipact and API GMP certifications are on-going. Sodium Bicarbonate is a useful ingredient for food and beverage market with several properties: leavening/foaming agent (for cakes, crackers and powder drinks), buffer effect (for RTD Tea/Coffee and energy drinks).

Capitalising on the snackification trend with cultured products
13:45 - 14:15 Technical Seminar Room 1 Hall 104
Technical Seminar

Language:
English

Sponsored by Fonterra

Synopsis:
Globally, snacking has evolved to become a meal occasion in its own right, and the cultured food market is one of the fastest growing dairy segments. NZMP will share global snackification trends for yoghurt and other cultured products and inspiration to enhance your cultured portfolio for growth.

Explore white spaces with ADM Probiotics.
13:45 - 14:15 Technical Seminar Room 2 Hall 103
Technical Seminar

Sponsored by:

Language:
English

Sponsored by ADM

Synopsis:
Interested to add an edge to your brands? Sign up for our seminar to learn more about the revolutionary science behind ADM Probiotics. We will be featuring our unique strain, BPL1,that provides benefits beyond digestive health!

Eliane™ and Etenia™ : Unique solutions for dairy products
14:30 - 15:45 Technical Seminar Room 2 Hall 103
Technical Seminar

Language:
English

Sponsored by Avebe

Synopsis:
Avebe offer solutions for a wide variety of dairy products such as processed and cheese analogue, yoghurts, desserts, ice cream and many more. Among these solutions, ElianeTM Gel 100, a waxy potato based starch, has been proven to enable ice cream manufacturers to control melting, thus improving quality and enhancing consumer experiences. For healthy indulgence recipes, Etenia™ 505, a highly efficient food ingredient, be utilized to boost creaminess in yoghurts and dairy products, allowing the creation of truly delicious “Good-for-you" dairy products.

The impact of pre-sleep protein ingestion on muscle performance & overall health
14:30 - 15:00 Technical Seminar Room 1 Hall 104
Technical Seminar

Language:
English

Sponsored by Fonterra

Synopsis:
In recent years, it has been assumed that food ingestion should be limited or avoided in the hours close to night-time sleep as it would have a negative impact on body composition and overall health. More recent studies investigating the impact of certain types of foods, including dairy proteins, have demonstrated positive physiological outcomes in humans. In addition, the benefits of a night-time supply of dairy proteins for overnight recovery have been suggested to support muscle reconditioning and improve physical performance in athletes. Dr Richard Swinbourne from the Singapore Sport Institute, in collaboration with NZMP, will share insights on this emerging trend, and discuss how ingesting certain types of nutrition at night can benefit active lifestyle consumers.

Human Milk Oligosaccharides: The role of 2’-FL in early life nutrition and application for digestive health beyond infancy.
15:15 - 15:45 Technical Seminar Room 1 Hall 104
Technical Seminar

Language:
English

Sponsored by BASF South East Asia

Synopsis:
Human milk oligosaccharides (HMOs) are specifically designed by nature to give infants the best start in life by shaping their gut health. 2'-FL (2-fucosyllactose) is the most abundant oligosaccharide found in human breast milk and in recent years we see more market products containing 2’-FL due to the proven benefits in infant health. Emerging scientific evidence shows that 2’-FL supports the development and maintenance of a healthy gut microbiome and immune system. Find out more about PREBILACTM, BASF's brand of 2’-FL-Fucosyllactose (2’-FL) to unlock opportunities for digestive health for infant nutrition and beyond.

Innovate for healthy ageing with dairy ingredients.
16:00 - 16:30 Technical Seminar Room 1 Hall 104
Technical Seminar

Language:
English

Sponsored by Valio Ltd.

Synopsis:
Valio is a leading Finnish food company offering pure natural dairy ingredients for the food and nutrition industry. The world is ageing. We respond with innovative food ingredients supporting healthy ageing. As good nutrition has a scientifically proven link to healthy ageing, the expanding population of older adults and their wellbeing provides great potential for the food industry. Our novelty Valio Eilatm NUTRI F + milk protein powder is made from fresh Finnish milk and butter milk to guarantee the best nutritional qualities of milk protein and milk phospholipids.

Pea based Ingredients for an advanced food industry (Pea starches, fiber and protein)
16:45 - 17:15 Technical Seminar Room 2 Hall 103
Technical Seminar
Emsland Starke Asia Pacific

Language:
English

Sponsored by Emsland Starke Asia Pacific

Synopsis:
Pea ingredients are one of the growing and upcoming alternatives plant-based products and are widely being applied in food industry. The functionalities comprises of excellent gelling, binding, as emulsifying agent as well as enhancing protein content or fibre enrichment. Emsland group is a German based company that produces of innovative pea ingredients. our latest modified pea starches “Emes® ...”have excellent properties in analogue cheese and confectionery products. Moreover, we offer a new clean label “Empure®” for confectionery as well. Our pea protein, Empro® with our advanced technique helps to improve solubility and provides improved mouthfeel and taste. It´s seen as Non GMO and Non allergic protein source, which is a great benefit in the world today, where consumers food allergic reaction are a subject of focus. Emsland pea fibre, Emfibre® is suitable for bakery or meat applications, our Emfibre® EF 60 is special treated pea fibre suitable for meat injection.

Technical Seminars (invited guests only)

FiberCreme™: Synergies in Dietary Fiber and Good Fats to Create Nutritious yet Tasty Food and Beverages.
10:30 - 11:00 Technical Seminar MR211 2nd Fl.
Technical Seminar
PT Lautan Natural Krimerindo

Language:
English

Sponsored by PT Lautan Natural Krimerindo

Synopsis:
FiberCreme™ presents a multi-purpose creamer packed with oligosaccharides as natural source of fiber (27-30% fiber content), with sumptuous creamy taste. Acting as prebiotic and natural sweetener, the oligosaccharides contribute ample benefits to human digestive system. Not only high in fiber, FiberCreme™ is also low in sugar (<1.5%), cholesterol-free, trans-fat-free, gluten-free, and lactose-free. Moreover, based on our clinical study, FiberCreme™ shows lower and slower glucose response compared to glucose, making it suitable for diabetic patients and weight management program. Another study on hyper cholesterol-diabetic induced rats further demonstrates that consuming FiberCreme™ for 4 weeks could lower blood sugar level up to 56%.

How to create healthy snacks
11:15 - 11:45 Technical Seminar MR211 2nd Fl.
Technical Seminar
Global Technical Application Specialist
Roquette Asia Pacific Pte Ltd.

Language:
English

Sponsored by Roquette Asia Pacific Pte Ltd.

Synopsis:
Discover how you can create delicious, healthy snacks with enriched value your customers want using NUTRALYS® plant-based proteins and NUTRIOSE® soluble fiber from Roquette! As a leader in novel plant proteins, the NUTRALYS® range of premium plant-based proteins from Roquette are trusted, competitive and unique to suit both your development needs and consumers’ preoccupations. NUTRIOSE®, an outstanding soluble fiber of natural origin, fulfills consumers’ demands for optimum nutrition, taste and convenience in their food. Join us for an introduction to our latest innovative solutions!

Sakura expert, Lingonberry extract, Kiwi seed extract, Strawberry extract.
12:00 - 12:30 Technical Seminar MR211 2nd Fl.
Technical Seminar
Oryza oil & Fat Chemical Co.,Ltd.

Language:
English

Sponsored by Oryza oil & Fat Chemical Co.,Ltd., DKSH (Thailand) Limited

Synopsis:
Our objective at Oryza is to learn natural elements so we can discover hidden powers that will benefit the health of humankind. We use the latest technology to examine the most primitive of actions including eating and skin care using only natural substances.

TBC - RAMA
13:00 - 13:30 Technical Seminar MR211 2nd Fl.
Technical Seminar
TBC - RAMA
13:45 - 14:15 Technical Seminar MR211 2nd Fl.
Technical Seminar

Sensory Box

Quality Testing: important physical, chemical and microbiological parameters complied with international compliance
10:30 - 11:30 TBC
Sensory Box

Lecture with workshop. Hands on with the related instruments.

Rancidity: Trend, Technology and Prevention
11:30 - 12:00 Technical Seminar Room 1 Hall 104
Technical Seminar
Nutrition Analysis
14:00 - 15:30 TBC
Sensory Box

Bi Theatre

Beyond Traditional Lifestyle Nutrition: Moving with the Times.
11:30 - 11:45 Bi Theatre room
Bi Theatre
FrieslandCampina Ingredients

Language:
English

Sponsored by FrieslandCampina Ingredients

Synopsis:
Changing preferences of mainstream consumers globally, often in the millennial age group, are creating new business opportunities for food and beverage brands. But they do not necessarily fall within traditionally defined market segments.

Consumer research consistently points to on-the-go convenience, the continued importance of taste, guilt-free indulgence and preference for healthy and natural products. The industry's default response to these trends is to develop products with "free-from" claims and "natural" credentials.

FrieslandCampina Ingredients will introduce opportunities beyond traditional lifestyle nutrition, step outside the confines of conventional market segmentation and come up with something more original, exciting and relevant!

Cold Filling with Velcorin® - The microbial control agent for Soft Drinks and Wine
15:00 - 15:15 Bi Theatre room
Bi Theatre

Language:
English

Sponsored by Lanxess Thai Co.,Ltd.

Synopsis:
A soft drink promises refreshment and enjoyment. And we make sure it stays that way. Velcorin® is a cold fill technology developed by LANXESS to protect beverages against the spoilage by microorganisms. Velcorin® breaks down completely into naturally occurring substances and has no impact on taste or color. Your advantages with Velcorin are a high product quality, low investment, reduced carbon footprint and more lightweight PET bottles. The quality of LANXESS ensures pure drinking pleasures. www.velcorin.com