12.00 – 12.30 |
Technical Seminar Room Hall A3 |
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SMS Corporation | ||
Topic : |
Breakthrough High-Fiber Food via Innovative Food Starch |
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Speaker |
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Dr . Werawat Lertwanawatana , CEO Dr . Chutarat Kowittaya , Assistant Food Innovation Manager |
Synopsis |
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Demand for fiber rich foods is constantly growing as increasing numbers of consumers focus on health and wellness . Dietary fiber content found on food labels is one buying decision criterion . This fact is a clear sign that food entrepreneurs must shift their products toward fiber rich foods . PHYBOPLUS 1 , a highly resistant starch , unlike traditional fiber resists digestion thus providing health benefits . With its unique performance , PHYBOPLUS 1 provides fiber fortification in foods without texture disruption . Consumers can enjoy their favorite foods while meeting daily fiber requirements . |
Language : English | ||
13.00 – 13.30 |
Technical Seminar Room Hall A1 |
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Firmenich and Indesso Aroma , PT |
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Topic |
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Add an Emotional Driver to Your Product Identity By Varnishing Its Packaging with Firmenich ’ s AromActive™ |
Speaker |
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Nazlin Imram , Regional Business Development Director . Firmenich ( Asia ) |
Synopsis |
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AromActive™ from Firmenich , is a brand new scented varnish technology that brings you beyond traditional food packaging by releasing aroma on the hand when it is gently touched and vanishing seconds later . AromActive ™ can unlock access to three major senses – sight , touch and smell , thereby adding a new emotional driver and consumer connection to your products ’ brand identity . |
Language : English | ||
13.00 – 13.30 |
Technical Seminar Room Hall A3 |
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Aromatech and Jebsen & Jessen Ingredients |
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Topic |
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Future of food – What will be the role of flavours ? |
Speaker |
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Mrs . Nathalie Marchand , Flavorist and R & D Manager |
Synopsis |
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In a world where population is growing and resources are dwindling , ideas are coming up to feed humanity in the coming decades . Even if predictions are being made , no one truly knows how our meals will look like in the next 50 years . What if a mix of condensed proteins became our daily lot . Flavours and texturant would then bring food to a next level ! |
Language : |
English |
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13.00 – 13.30 |
Technical Seminar Room Hall D1 |
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Takasago International ( Singapore ) Pte . Ltd . |
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Topic |
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Koku - Beyond the Five Basic Tastes |
Speaker |
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Sean Koh , Flavor Specialist |
Synopsis |
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Ever since Japanese cuisine “ Washoku ” was added to the Intangible Cultural Heritage list by UNESCO , they have been recognized as healthy and delicious . One unique expression of “ Washoku ” is “ Koku ”, which means flavorful , rich , and harmonized . Although “ Koku ” is commonly seen on packaging of Japanese food and beverages , it is difficult to clearly explain the “ Koku ” expression and its contribution to deliciousness . Therefore , Takasago as a leading Japanese flavor company is inspired by this uniquely Japanese expression to create products beyond the five basic tastes with quality of “ Koku ” based on the holistic design of Olfactory , Gustatory and Chemesthesis . |
Language : |
English |
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