Agenda

All times displayed for Asia/Ho_Chi_Minh timezone.

Food ingredients Vietnam Conference
08:00 - 15:35 International Conference Room, Hall A1
Plenary Session

Registration
Time: 08:00 - 09:00

Joint Opening Ceremony - Fi Vietnam 2018
Time: 09:00 - 10:00

Welcome Remarks
Time: 10:30 - 10:35

Updates on Market Opportunities and Challenges of Food Industry
Time: 10:35 - 11:00

Perspective for Traditional Food Market in Thailand
By: Faculty of Agro-Industry, Kasetsart University
Time: 11:00 - 11:30

Update on food market in Cambodia
By: Cambodia Association of Food Science and Technology (CAFST)
Time: 11:30 - 12:00

Lunch Break & Exhibitor Tour
Time: 12:00 - 13:30

Perspective for Traditional Food Market in Myanmar
By: Dr. Daw Win Win Kyi, Food Science and Technology Associatio of Myanmar (FoSTAM)
Time: 13:30 - 14:00

New technology: Encapsulation in food and beverage industry
By: Thailand Institute of Scientific and Technological Research (TISTR)
Time: 15:00 - 15:30

Closing Remark
By: UBM
Time: 15:30 - 15 :35

 

Registration
08:00 - 09:00
International Conference

International Conference

Joint Opening Ceremony – Fi Vietnam 2018
09:00 - 10:00 International Conference Room, Hall A1
International Conference
Beverage Trends in ASEAN seminar
10:30 - 12:00 International Conference Room
International Conference
Welcome Remarks
10:30 - 10:35 International Conference Room, Hall A1
International Conference
Updates on Market Opportunities and Challenges of Food Industry
10:35 - 11:00 International Conference Room, Hall A1
International Conference
Perspective for Traditional Food Market in Thailand
11:00 - 11:30 International Conference Room, Hall A1
International Conference
Update on food market in Cambodia
11:30 - 12:00 International Conference Room, Hall A1
International Conference
Lunch Break and Exhibition Tour
12:00 - 13:30 International Conference Room, Hall A1
International Conference
Food Ingredient Resource development – Solution to enhance values in Vietnam Food Industry
13:30 - 16:00
International Conference
  • Presentation 1: Values and Potentials of Food ingredient Resources in Vietnam Food Industry development
  • Presentation 2:  The current status of food ingredient import in Vietnam enterprises
  • Presentation 3: Solution to enhance values in Vietnam Food Industry
Perspective for Traditional Food Market in Myanmar
13:30 - 14:00 International Conference Room, Hall A1
International Conference
The Shifts in Consumer Behaviors in Vietnam
14:00 - 15:00 International Conference Room, Hall A1
International Conference
New technology: Encapsulation in food and beverage industry
15:00 - 15:30 International Conference Room, Hall A1
International Conference
Closing Remark
15:30 - 15:35 International Conference Room, Hall A1
International Conference

Technical Seminar

TREHA™ for Food Industry
09:30 - 10:00 Technical Seminar Room
Technical Seminar
Technical Advisor
Hayashibara Co., Ltd

TREHA™ contains highly purified Trehalose, a unique crystalline disaccharide composed of two glucose molecules bound in an α,α–1,1 linkage. This structure results in a chemically stable, non-reducing sugar that has excellent in-process and finished product stability. Trehalose is a multi-functional sugar with properties that can be of wide-ranging benefits to food technologists, including: mild sweetness (38% as sweet as sucrose); low cariogenicity; chemical, thermal and acid stability; non-participation in Maillard reactions; high glass transition temperature; and protein and starch protection properties.

Language:           English & Vietnamese
Seminar Admission:           First Come First Serve

Fiber Crème
10:15 - 10:45 Technical Seminar Room
Technical Seminar
Lautan Natural Krimerindo, PT

FiberCreme™  is a multi-purpose creamer that has high fiber content with great creamy taste. It contains of 30% fiber content which helps ensure the adequate dietary fiber intake for healthy digestive system. Based on our clinical study, FiberCreme™ low sugar content allows a more gradual and lower rise in blood sugar, making it very suitable for diabetic patients or people who want to lose weight while getting the satiety effect.FiberCreme™  has various other benefits when consumed, such as: cholesterol-free, trans fat-free, lactose-free, and gluten-free. FiberCreme™ can be consumed in various foods and drinks applications. 

Language:           English
Seminar Admission:           First Come First Serve

 

Benefits of Phosphatidylserine (PS) for Cognition in Elderly and Children
11:00 - 11:30
Technical Seminar
Head Bio-Active Ingredients
Head Bio-Active Ingredients
Shelf - life extension agent for daily foods
11:45 - 12:15
Technical Seminar
Manager
Pho Binh Trading Company

We are leading producer of shelf-life extension agent which helps inhibit growth of bacteria in the food. The main function of this agent is preservation of daily foods. We suggest the cutting edge technology of shelf life extender from Japan.  

Language:           English
Seminar Admission:           First Come First Serve

Why Dairy? What is the benefit of dairy protein?
12:45 - 13:15
Technical Seminar
Account Manager
New Viet Dairy

Dairy is nature’s ultimate source of protein, containing all nine essential amino acids which the body cannot make on its own, to support the growth and maintenance of muscle. We uncover the benefits of dairy protein, and what makes it unique and superior to other forms of protein. We will showcase some examples of how food and beverage manufacturers can incorporate dairy protein into their products to allow their customers to reap the benefits they need to support healthy lifestyles.    

Language:  English
Seminar Admission:  First come, first serve

Edible Frying Oil Post Frying-treatment: Chemistry, Filtration and Adsorbents.
13:30 - 14:00 Technical Seminar Room
Technical Seminar
Technical Service Representative, South Asia Pacific
The Dallas Group

Deep frying products in the oil produce desirable and undesirable flavour compounds and changes, the flavour stability and quality of the oil very much depending on hydrolysis, oxidation, and polymerization reactions that happened during this process. The reactions in frying oil depend on factors such as frying temperature, frying conditions, original quality of frying oil, frying materials, and type of fryer. High frying temperature, the number of product throughput, the contents of free fatty acids, polyvalent metals, and unsaturated fatty acids of oil decrease the oxidative stability and flavour quality of oil. Through this presentation we will investigate and discuss.

Language: English
Seminar Admission: First Come First Serve

Golden Frog - The Key Natural Sweet Flavor, The Arts of Taste and Aroma
14:15 - 14:45
Technical Seminar
General Director/ Flavorist
Golden Frog Flavor Fragrance Manufacture Corporation

Sweet Flavors are the key ingredient for sweet products. They give products impact, long lasting taste and contribute to a very pleasant experience for the consumer.

Applications

  • Dairy-Uht/Pasteurised Milk, Soya Milk Drink, Yogurt Drink, Ice Cream
  • Beverages: Coffee/Tea , Juice Drink & Carbonated Drink
  • Bakery-Cream Filling, In Dough Cookies/Cracker
  • Confectionery: Chocolate, Hard Boiled/Soft Boiled Candy

Gf Produces: Extract, Essential Oil, Aroma Juice, Top Notes Flavor​

  • Dairy: Mixed Nut – Illustration 1-Illustration 2
  • Fusion Water Bottle: Blueberry, Orange
  • Yogurt Drinik: Passionfruit, Sour  Sop

Language: English
Seminar Admission: First Come First Serve

ProtiAct® Transglutaminase Compound and Binding Agent for Texture Improvement and Value Creation in Meat, Fish, and Seafood Products
15:00 - 15:30 Technical Seminar Room
Technical Seminar
Technical Sales Representative – Export Sales
Rama Production Co., Ltd.

ProtiAct® TG is a series of functional transglutaminase compound formulated to match with different functions and production processes. Our newest product is ProtiAct® TG - NK, which is designed to replace phosphate while improving texture, reducing cost, and adding value to protein-based food products. Moreover, ProtiAct® BMP is an innovative compound with excellent binding ability for all kinds of meat including fat, which requires shorter reaction time than other conventional meat binding agents. ProtiAct® allows food manufacturers to improve product quality, standardize production process and create new products with higher value, leading to better opportunity of success. 

Language: English
Seminar Admission: Invited Guest Only                                   

Nutritional Supplementation for Smart Phone Guard: Natural Algae Astaxanthin
15:45 - 16:15 Technical Seminar Room
Technical Seminar

Astaxanthin: Mother Nature’s most powerful Antioxidant. Fuji Chemical’s AstaReal Group: The World Leader in Natural Algae Astaxanthin, only AstaReal cultivates the H. pluvialis algae in a completely indoor and controlled process on a large scale. AstaReal® is the Most Studied Natural Astaxanthin. There are several clinical studies demonstrating that visual accommodation was significantly improved by Astaxanthin. AstaReal Natural Algae Astaxanthin is Essential for Smart Phone Era.

Language: English & Vietnamese
Seminar Admission: First Come First Serve

Beverage Ingredients Theatre

Natural Functional Ingredients from Rice Bran for Supplement & Beverage
11:00 - 11:15
Bi Theatre

The Representative Office Of Tsuno Food Industrial Co., Ltd. In Ho Chi Minh City

Fiber Crème
11:30 - 11:45
Bi Theatre
Lautan Natural Krimerindo, PT
THEAFLAVIN Multi – functional tea polyphenol
14:30 - 14:45
Bi Theatre

GOLDEN SAND TRADING & CONSULTING CORPORATION

Taste from The Tree of Life – Baobab Flavour
15:00 - 15:15
Bi Theatre