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3-5 October 2018 Jakarta, Indonesia

PB 1

Conferences /Technical Seminars

Organised by:

Program

The Most Important Meeting Placefor the Southeast Asian Foodand Beverage IngredientsIndustry

#FiAsia2018 #FiAsia #FoodingredientsAsia

Featuring

Opening Hours:3 - 4 October 2018 10:00 am – 6:00 pm 5 October 2018 10:00 am – 5:00 pm

3-5 October 2018JIExpo Kemayoran, Jakarta

Supported by:



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08.30 – 09.00 hrs. Regitsration and Arrival of Participants

09.00 – 09.10 hrs. Welcome Remark Ms. Rungphech Chitanuwat, Group Director – ASEAN UBM Asia (Thailand) Co., Ltd. 09.10 – 09.40 hrs. ASEAN Consumers trend Lu Ann Williams, Director of Innovation Innova Market Insights 09.40 – 10.25 hrs. Value Chain – new focus for the producers and industry alliance Asst. Prof. Chutima Waisarayutt Agro-Logistics and Supply Chain Management Department of Agro-Industrial Technology, Faculty of Agro-Industry, Kasetsart University

10.25 – 10.55 hrs. R&D major role in creating value in surplus commodities Dr. Panida Banjongsinsiri, Expert Centre of Innovative Health Food, TISTR

10.55 – 12.00 hrs. ASEAN-5 the fastest / rapid growing countries in ECONOMY in ASEAN Moderator Dr.-Ing. Azis Boing Sitanggang, Dept. Food Science and Technology, Bogor Agricultural University Philippines Dr. Lotis Francisco, President of The Philippine Association of Food Technologists (PAFT) Vietnam Mr. Ly Nguyen Binh, Vice President of Vietnam Association of Food Science and Technology (VAFoST) Malaysia Dr. Koh Yew Ming, President of Malaysian Institute of Food Technology (MIFT) Thailand Asst. Prof. Dr. Anadi Nitithamyong, President of Food Science and Technology Association of Thailand (FoSTAT) Indonesia Prof. Dr. Rindit Pambayun, Professor of Food Science, College of Agriculture Sriwijaya University

ASEAN Food and Beverage Conference4th October 2018, Technical Seminar Room Hall B2

Jakarta International Expo Kemayoran, Jakarta, Indonesia

Organized by:

As of 6 September 2018Remarks: The Organizer reserves the right to amend the seminar program without prior notice

CONFERENCE PROGRAM

At HallB2



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Innovative Ingredients for a Better Health4th October 2018, Room: D2-GF-04

Jakarta, Indonesia

Organized

With the growing policy pressures to address the overconsumption of sugar, rising epidemic of obesity and non-communicable diseases (NCDs), the food industry has been working to deliver solutions through healthier product innovation and reformulation particularly around reducing the sugar content in food and beverage products.

In the case of Low/Non-Calorie Sweeteners (LNCS), its reputation has been constantly challenged with alleged associations of causing weight gain and some cancers, in spite of current scientific findings suggesting otherwise.

The session will address the negative narrative on LNCS and explore the barriers and opportunities tied to accelerating product innovation and reformulation efforts to nudge healthier eating behaviours among consumers.

NOTE: This agenda is indicative of speakers both invited and to be invited and is subject to change.

13.00 - 13.30 hrs. Registration

13.30 – 13.40 hrs. Welcome & Introductions Steven Bartholomeusz, Policy Director Food Industry Asia (FIA)

13.40 – 14.00 hrs. Understanding Low/Non- Calorie Sweeteners and its Impact to Health Sabeerali Kunnath Naduthodi, Technical Leader (SEA, ANZ), Food Business Cargill

14.00 – 14.20 hrs. Evaluating the Safety of Low/Non- Calorie Sweeteners

14.20 – 14.40 hrs. Reformulating with Low/Non- Calorie Sweeteners – Debunking the Bad Science Sabeera Ali, Nutrition Officer Food Industry Asia (FIA)

14.40 – 15.00 hrs. Coffee Break

15.00 – 15.20 hrs. Regulatory Status of Low/Non- Calorie Sweeteners in Indonesia BPOM

15.20 – 16.00 hrs. Panel Session: Challenges and Opportunities in Driving Healthy Eating Behaviours in Indonesia

Panellists: • Steven Bartholomeusz, Policy Director, Food Industry Asia (Moderator)

16.00 hrs. Closing Remarks and Next Steps Steven Bartholomeusz, Policy Director

As of 14 September 2018Remarks: The Organizer reserves the right to amend the seminar program without prior notice

CONFERENCE PROGRAM

At HallD2



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Program ScheduleHalal Seminar

5th October 2018, International Conference Hall D2Jakarta International Expo Kemayoran

Jakarta, Indonesia

At HallD2

Organized by:

09.00 – 09.30 hrs. Registration and morning refreshment

09.30 – 10.00 hrs. Session 1 The importance of halal food management in Indonesia Speaker : LPPOM MUI 1. Halal issue in Indonesia 2. Legal aspects on halal in Indonesia 3. Reputation of Indonesian halal certification worldwide 4. UU No. 13/2014 implementation

10.00 – 10.30 hrs. Session 2 Requirements of Halal Food Material According to HAS 23201 Speaker : IPB 1. Requirements of material for halal production a. Animal derived material b. Microbial derived material c. Alcohol, khamr and its derivatives 2. Requirements of material supporting documentations a. General requirements b. Requirements of material documentations based on material type 3. Halal certification by foreign halal certifier

10.30 – 11.00 hrs. Session 3 RequirementsofHalalCertificationinIndonesia(HAS23000:2) Speaker : LPPOM MUI 1. General policy of halal certification 2. Procedures of halal certification 3. Online halal certification (CEROL)

11.00-11.30 hrs. Session 4 Halal Assurance System Criteria according to HAS 23000 Speaker : IPB 1. Definition: (HAS 2300, HAS 23201, HAS 23103) 2. The objective of HAS HAS criteria according to HAS 23000

11.30-11.45 hrs. Discussion

All Program Update as of 16 August 2018

CONFERENCE PROGRAM



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At HallD2

Tentative ProgramPATPI - SEAFAST INTERNATIONAL CONFERENCE:

“SCIENCE-BASED INGREDIENTS: THE FUTURE FOR FOOD IN ASIA”International Conference Hall D2

Jakarta International Expo Kemayoran, Jakarta IndonesiaWednesday – Friday, 3 – 5 October 2018

Organized by:

DAY 1: Wednesday, October 3, 201808.30 - 09.00 Registration09.00 - 10.00 Joint Opening Ceremony – Food Ingredients Asia Exhibition and Conference 201810.00 - 10.15 Morning Refreshment10.15 - 10.20 Report from the Committee10.20 - 10.30 Remarks by the Head of Department of Food Science and Technology10.30 - 10.40 Remarks by Rector IPB 10.40 - 11.00 Keynote Speech 1: The Impact and Roles of Food Standards to Increase Indonesia Competitiveness Prof.Dr.BambangPrasetya,HeadofNationalStandardizationAgencyofIndonesia(BSN)11.00 - 11.20 Keynote Speech 2: Indonesian Integrated Food Safety System for Facilitating Global Food Trades Dr. Penny Kusumastuti Lukito HeadofNationalAgencyofDrugandFoodControl(NADFC/BPOM)PLENARY1.Moderator(Prof.[E]Dr.Ir.AmanWirakartakusumah)11.20 - 11.40 Current Status and Challenges of Functional Food Ingredients Dr. Tee E Siong - ILSI SEAR and The President of Nutrition Society of Malaysia11.40 - 12.00 Processing Contaminants of Palm Oil Production Prof. Dr. Tan Chin Ping – Universiti Putra Malaysia12.00 - 12.20 Ensuring Global Food Safety:The Role of The Codex Alimentarius Commission Prof. Dr. Purwiyatno Hariyadi - IPB, PATPI, and Codex Alimentarius Commission 12.20 - 12.30 Discussion 12.30 - 12.40 Lauching Book PATPI 12.30 - 13.00 Lunch Break and Praying13.00 - 14.45 Poster/ Display Viewing and Exhibition Visit 14.45 - 15.00 Afternoon Break

TECHNICAL SESSIONS 1

A. Innovations in B. Innovations in C. Advances in D. Novel Approaches in Food Ingredients Food Processing Nutrition and Health Food Safety and Quality Moderator : Moderator : Moderator : Moderator : Eko Basuki Abu Amar Umar Santoso Nyoman Semadi Antara (PATPI-University (PATPI-Institute (PATPI-Gadjah (PATPI–Udayana ofMataram) TechnologyIndonesia) MadaUniversity) University)

15.00 - 15.20 Rediscover U.S. Characteristics of Utilization of Black Environmental Permeate – Boosting Unsaponifiable Fraction Rice (Oryza sativa L. Monitoring as a Cost Savings and of Crude Palm Oil and indica) Extract in Preventive Food Safety Flavors Palm Fatty Acid Making “Sarabba” Strategy Martin Teo Distillate from Several Instant as Mattew Turner Regional (USDEC)LS–FI1 Palm Oil Refinieries Functional Drink Technical Manager, TetiEstiasih(Brawijaya Meta Mahendradatta AsiaPacificRegion University)LS-FP1 (Hasanuddin 3M Food Safety Division University)LS-NH1 (Australia)LS-FSQ1

CONFERENCE PROGRAM



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15.20 - 15.35 Gebang (Corypha The Effect of Evaluation of Changes in Chemical utan Lamk): The Fermentation of Oil Phytochemical and Microbiological Promising Source of Palm Fruit Bunches on Content, Nutritional Properties of Tree Toma Starch Fruit Detachment Content, Nutritional to (Solanum betaceum) Herianus JD Lalel Eficiency and Oil Value and Antioxidant Fermentation Using (NusaCendana Extraction Yield Activity of Gedi’s Lactobacillus plantarum University)FI–O1 Elisa Julianti (Abelmoschus Istiyati Inayah (UniversitySumatera manihot L. Medik) (PasundanUniversity) Utara)FP-O1 Leaves Extract FSQ – O1 Mercy Irda RT (SamRatulangi University)NH–O1 15.35 - 15.50 Study of the Goroho Plantain Albertisia papuana High Pressure Carbon Physicochemical (Musa acuminate) Becc. An Indigenous Dioxides (HPCD) Characteristics on Flour Formulation Plant of Indonesia, Technique as An the Various Purple For Gluten Free Prospective as a Alternative Method for Sweet Potato Cassein Free (GFCF) Food and Medicine Preservation of Tempeh Varieties Product Development Ingredients, a Review Maria Erna K MarleenSunyoto ErnyNurali SulviPurwayantie (UniversityofLampung) (Pajadjaran (SamRatulangi (Tanjungpura FSQ–O2 University)FI–O2 University)FP–O2 University)NH–O2

15.50 - 16.05 Volatile Compounds, Ratio of Whey Dangke Antioxidant Activity The Rate of Histamin Beta Carotene / Pectin, Stearic Acid of Caesalpinia Formation in Indonesian Content, and and Aroma Concen- Sappan Heartwood Fresh Skipjack and Physiological tration Effects on The in White Rice Bran Yellowfin Tuna Fleshes Properties of Novel Properties of Edible during the Storage Muhammad Arpah Local Cultivars Film Yuliana Reni Swasti (BogorAgricultural Melon (Cucumis AdiansyahSyarifuddin (AtmaJaya University) melo l.) During (HasanuddinUniversity)University FSQ–O3 Storage FP–O3 Yogyakarta) Pinasthika Rizkia NH – O3 (GadjahMada University)FI–O3

16.05 - 16.20 Piperine content of Crackers from Edible Effects of Genetically Assessment of three lada powder that Larvae of Sago Palm Modified Soybean processing methods wrapped by Weevil: Effects of Sago Tempe Consumption and two types of NaCMC pineapple Starch Types on Rats packaging materials to crown of edible film Helen CD Tuhumury Made Astawan determine the quality of composit during (PattimuraUniversity) (BogorAgricultural Arabica coffee (Coffea Storage FP–O4 University) arabica) beans during Susana(Pontianak NH–O4 storage StatePolytechnic) OkkySDharmaputra FI–O4 (SEAMEOBIOTROP) FSQ – O4 16.20 - 16.35 Effect of Heating Characteristics Screening of Comparative Study of Temperature of Mulberry Juice during Antidiabetic Activity Lactobacillus and Time on Pasteurization Ohmic and NMR Profile of acidophilus Isolation of Inferior Gemala Hardinasinta Indonesian Encapsulated by Spray ‘Edamame’ (HasanuddinUniversity) Vegetables and Freeze Dry (Glycine Max (L.) FP – O5 Mohamad Ana Methode Merrill) Protein Syabana(Bogor Silvia O.N. Yudiastuti Yuli Witono Agricultural Padjadjaran University (Universityof University) FSQ–O5 Jember)FI–O5 NH–O5

CONFERENCE PROGRAM



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16.35- 16.50 Improving Nutritional Study of Organoleptic The Changes of Quality of Fish (Clarias Value of Baby Properties in The Use of Bioactive Component sp.) Jelly Drink During Porridge by Using a Liquid Smoke Grade 1 in Rice Bran Inpari 30 Storage at Different Combination of in Skipjack Fish and Black Rice Temperatures Purple Yam Flour (Katsuwonus pelamis) Varieties After Willy Pranata Widjaja and Soybean Flour Indah Rodianawati Fermentation (PasundanUniversity) Zainal(Hasanuddin (KhairunUniversity) AnnisaOktriani FSQ–O6 University)FI–O6 FP–O6 (BakrieUniversity) NH – O6

16.50 - 17.05 Study Review: Shelf Life of Food Effect of Packaging Antioxidant Activity of Potency of Products Improved by on Egg Crust Quality Kecombrang Stem and Indonesian Using Nitrogen as Gas During Storage Leaf on Preservative Carbohydrat Filler in Packaging Christiana Fransiska Formulas Indigenous Sources Muhamad Ikhsan Sembiring Rifda Naufalin as Functional Food Sulaiman(SyiahKuala (SAHIDUniversity) (JenderalSoedirman Ingredients with High University) NH – O15 University) Resistant Starches FP – O7 FSQ – O15 and Antioxidant Activity AfandiFA(Bogor Agricultural University)FI–O7

17.05 Adjournment Day 1

SPECIAL EVENTS

10.00 - 15.00 Sensory Evaluation Training13.00 - 17.00 FOOD PRODUCT DEVELOPMENT COMPETITION 13.00 - 17.00 GRADUATE STUDENTS RESEARCH PAPER COMPETITION15.30 - 18.00 IAFT’S Annual MEETING & Congress (For member only)

TECHNICAL SESSIONS 2

A. Innovations in B. Innovations in Food C. Advances in D. Novel Approaches in Food Ingredients Processing Nutrition and Health Food Safety and Quality Moderator : Moderator : Moderator : Moderator : Elisa Julianti Adil Basuki Ahza Puspo Edi Giriwono Meta Mahendradatta (PATPI-University (PATPI-Bogor (SEAFASTCenterBogor (PATPI–Hasanuddin SumateraUtara) AgriculturalUniversity) AgriculturalUniversity) University)

09.00 - 09.20 Characterization of Extraction of Improvement of Cu, Characteristics of viru Umami Fractions of Anthocyanin from Zn-SOD on Renal lence and stress-related Asam Sunti Tibouchina Tissue of Alloxan- genes of local isolates of (Averrhoa bilimbi L) semidecandra Flower: Diabetic Rats Treated Cronobacter spp Hanifah Nuryani Lioe The Effect of Blanching, with Bawang Dayak Ratih Dewanti-Hariyadi (BogorAgricultural Acid Type and Extracts (BogorAgricultural University) Temperature Andi Early Febrinda University) LS-FI2 A. Muzi Marpaung (SamarindaState LS – FSQ 2 (SwissGerman Agricultural University)LS–FP2 Polytechnic)LS–NH2

DAY 2: Thursday, October 4, 2018

CONFERENCE PROGRAM



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09.20 - 09.35 Protein Digestibility Correlation of Softening Antioxidant Activity Infection Probability of Analysis of Whey and Polyamines levels and NMR Profile of ETEC Contaminated Protein Concentrate during Controlled Several Indonesian Ice-based Beverages on Emergency Food Atmosphere Storage Vegetables and Winiati P Rahayu Product by In Vitro of Avocado Spices (BogorAgricultural Method Eko Basuki ArfinaSukmawati University) Winaldy(Padjajaran (Universityof Arifin FSQ–O8 University)FI–O8 Mataram)FP–O8 (BogorAgricultural University)NH–O8

09.35 - 09.50 Evaluation of The Effect of Addition Effect of turmeric Viability of lactic acid Chemical Natural and Synthetic (Curcuma longa Linn.), bacteria and quality of Differences of Sap Preservation on cinnamon probiotic cocoghurt Brown Seaweed Physicochemical and (Cinnammum sp.) during fermentation (Sargassum Sensory Quality of atau guava leasves process cristaefolium) from Coconut Sugar (Psidium guajava L ) Usman Pato Several Water Areas Karseno on starch digestibility, (UniversityofRiau) in Indonesia (JenderalSoedirman antioxidant activity, FSQ – O9 Saraswati University) total phenolic content (BogorAgricultural FP–O9 and consumer University)FI–O9 acceptability of the rice. Samsu Udayana Nurdin(Lampung University)NH–O9

09.50 - 10.05 Physicochemical The Quality of Cookies Role of Metabolomics Expression of Virulence Properties of Formulated With in Food Science Genes (ompA, cpa and Denatured Whey Kepok Banana Flour Nancy Dewi Yuliana hfq) of Cronobacter Protein Concentrate and Mung Bean Flour (BogorAgricultural sakazakii strain Yrt2a Produced at Some IntanNurulAzni University) during Acid Stress pH Condition (SAHIDUniversity NH–O11 Maerani RobiAndoyo Jakarta) (BogorAgricultural (Padjadjaran FP–O10 University) University)FI–O10 FSQ – O10

10.05 - 10.20 Mechanical and The Patterns of Yeast Analysis of Nutrition Use of PDA and DG18 Barrier Properties of Growth During Tempe Value, Total Phenol, Agar to Isolate Spoilage Tapioca Starch / Fermentation with and Antioxidant Activity and Toxigenic Fungi Kappa Carrageenan- Addition of of Winged Bean from Commercial Coffee Based Biocompiste Saccharomyces (Psophocarpus Powder From Semende Film Incorporated cerevisiae tetragonolobus) from Rika Puspita Sari with Coconut Crabs Samsul Rizal Different Harvesting (BogorAgricultural Chitosan Nano Fiber (Universityof Level in Bogor, West University) HamidinRasulu Lampung) Java FSQ – O11 (SebelasMaret FP–O11 Rizki Dwi Setiawan University)FI–O11 (BogorAgricultural University)NH–O16

10.20 - 10.45 Break and Posters/Display Viewing

TECHNICAL SESSIONS 3 A. Innovations B. Innovations in Food C. Advances in D. Novel Approaches in in Food Ingredients Processing Nutrition and Health Food Safety and Quality Moderator : Moderator : Moderator : Moderator : Elisa Julianti Adil Basuki Ahza Puspo Edi Giriwono Meta Mahendradatta (PATPI-University (PATPI-Bogor (SEAFASTCenter (PATPI–Hasanuddin SumateraUtara) AgriculturalUniversity) BogorAgricultural University) University)



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10.45 - 11.00 Identification of Nano-FPC Process Formulation of Comparison of Sensitivity Aspergillus orizae Technology Using Wedang Uwuh based between Standard and Potential Fermented Homogenization- Black Cincau (Mesona real-time PCR Assay for Umami Flavor Ultrasonication palustris BL) with Detection Salmonella Skipjack Dried Used Method Optimum Antioxidant spp. in Chicken Carcasses PCR 16s Rrna M Asfar by Mixture Design Siti Nurjanah Methode (HasanuddinUniversity) Tri Dewanti (BogorAgricultural RienySulistijowati FP–O12 Widyaningsih University) (GorontaloUniversity) (BrawijayaUniversity) FSQ–O12 FI – O12 NH – O12

11.00- 11.15 The Effect of White- The Characteristic The Effect of Wheat Prevalence and Tracing Corn and Rice Flour Product of Fruit Rosella Varieties and Harvest The Source of Salmonella Ratios and Different Tea Times Towards The Contamination in Fried Pregelatinized JulfiRestuAmelia Quality of Functional Chicken Processing at Temperatures to The (SAHIDUniversity Wheat Grass Juice Household Level Quality of An Instant Jakarta) Rahmawati Teti Rosniawati Porridge FP – O13 (SahidUniversity) (BogorAgricultural YudiGarnida NH–O13 University) (PasundanUniversity) FSQ–O14 FI – O14

11.15 - 11.30 Hypoiodous Acid Chemical and Characterization of Contamination of Hindered the Organoleptic Polyphenols, Alkaloids, Salmonella Spp in Conductivity and Characteristics of Corn and Antioxidant from Chicken Based Food on Color Changes on Getas Affected by Four Cocoa School Canteen Snake Fruits Types of Packaging and (Theobroma cacao L.) Rizka Novera Ahmad Ni’matullah Storage Temperatures Clones after Bogor Agricultural Al-Baarri Nur Aini Fermentation University) (Diponegoro (JenderalSoedirman MuhammadIsa FSQ–O16 University)FP–O15 University)FP–O14 Dwijatmoko(Bogor AgriculturalUniversity) NH – O14

11.30- 13.30 Lunch Break, Poster/ Display Viewing and Exhibition Visit

PLENARY2.Moderator(Prof.Dr.DediFardiaz)

13.30 - 14.00 Antioxidant : Roles and Safety Concerns Prof. Dr.Michael Murkovic – University of Graz, Austria14.00 - 14.30 Functional Fermented Food : Production and Properties of Tofuyo Assoc. Prof. Dr. Shinjiro Tachibana – University of The Ryukyus, Japan14.30 - 15.00 Probiotic and Prebiotic: Bioactive Ingredient for Functional Food Prof. Dr. Lilis Nuraida – SEAFAST Center and Dept. of Food Science & Technology Bogor Agricultural University 15.00 - 15.15 Discussion 15.15 - 15.45 Competition Winner Announcement15.45 - 16.00 Technical Explanation for Industrial Visit16.00 - 16.15 Closing Remarks – Director SEAFAST Center LPPM IPB 16.15 - 16.30 Closing Remarks – President of IAFT

SPECIAL EVENTS

09.00 – 12.00 FOOD PRODUCT DEVELOPMENT COMPETITION 09.00 - 15.00 Sensory Evaluation Training13.00 – 15.00 FiFSTA Meeting

09.00 - 15.00 Sensory Training09.00 - 12.00 Halal Seminar08.00 - 17.00 Field Trip to Food Industry

DAY 3: Friday, October 5, 2018



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CONFERENCE PROGRAM

At HallB1



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TECHNICAL SEMINAR

11.15-11.45 Technical Seminar Room Hall A1 Austindo and ANJ Agri PapuaTopic : SagoStarch(Metroxylonsp)asInnovativeFoodIngredient Speaker : Wida Winarno, Director Endang Yuli Purwani, Researcher Synopsis : Sago starch is processed from pith of sago tree (Metroxylon sp), while tapioca from cassava root and maizena from corn. Sago starch has big granule, so it gives unique characteristic in firmness, chewiness or crispness in food application. Sago starch can be used in food industry as raw material or functional ingredients for noodle, meat-ball, batter flour, crackers and cookies, since it can give value added to product performance. Sago starch has an important role on innovative “gluten-free” product application such as bread and noodle. Sago starch can have health benefit, especially due to formation of “Resistant Starch”.Language : Bahasa

11.15-11.45 Technical Seminar Room Hall A3 Lanxess and Ekacitta Dian Persada, PT Topic : Cold Filling with Velcorin® The Microbial Control Agent for Soft Drinks and WineSpeaker : Erasmus Vogl, Head of Technical Marketing Lanxess Business Line Beverage TechnologySynopsis : 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. velcorin.com.Language : English

11.15-11.45 Technical Seminar Room Hall D1 Prinova Topic : Exploring the next generation of sports nutrition drinks - how growing consumer awareness is driving demand for functional products and improved palatabilitySpeaker : Mr. Tony Gay, Head of New Product DevelopmentSynopsis : • Reviewing the functionality of natural stimulants in energy and pre-workout drinks. • Assessing the benefits of microencapsulation delivery systems for taste masking, nutrient protection, improving clarity of solution and solubility. • Evaluating the growth of Amino Acids, in particular BCAAs within this space and options for flavour masking • Highlighting the growing demand for functional botanical extracts and their role in sports nutrition beverages including; Ashwaganda, Rhodiola, Ginger, Ginseng, Green Tea and Green CoffeeLanguage : English

3 October 2018At Hall A1, A3,

B2, D1



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TECHNICAL SEMINAR

11.15-11.45 Technical Seminar Room Hall B2 InnovaTopic : Top Ten Trends 2018Speaker : Hilco Beeks, Account ManagerSynopsis : Consumers are more conscious than ever about making responsible food choices that are not only healthy, but also take sustainability into account. The leading trends driving this development in food & beverages are “Mindful Choices”, “Lighter Enjoyment”, and “Positively Processed”. This presentation will introduce all top 10 trends for 2018 to help you to understand their implications for the food & beverage industryLanguage : English

12.00–12.30 Technical Seminar Room Hall A1 Kyowa Hakko Bio Singapore Pte. Ltd. Topic : Setria® - The Glutathione for HIM & HERSpeaker : Watanabe Honomi, Science Affairs Group-Marketing DepartmentSynopsis : “Setria® Glutathione is a tripeptide consisting of three amino acids: L-glutamate, L-cysteine and glycine. Glutathione is often called the “master antioxidant” and is found in all cells, tissues, body fluids and organ systems. Glutathione is a critical player in numerous bodily processes, including antioxidant protection, detoxification & immune system support. Supplementing with Setria® Glutathione replenishes body stores of glutathione which declines with aging, UV irradiation, oxidative stress and harmful chemicals. Here, we will give an introduction to the clinically tested benefits of Setria® Glutathione for skin health and the potential benefits for men’s health through KYOWA’s originated combination with Setria®.”Language : English

12.00–12.30 Technical Seminar Room Hall A3 SMS Corporation Co., Ltd.Topic : Veggie Non-Dairy Creamer: Emerging Concept through Innovative Food StarchSpeaker : Dr.Werawat Lertwanawatana, CEO Dr.Burachat Sritongtae, Assistant Food Innovation ManagerSynopsis : Non-dairy creamer (NDC) is commonly consumed with coffee. For the veggie NDC, casein needs to be removed from the formula. This results in decreased emulsion stability which leads to reduced whiteness in creamer. Plant-based protein, especially from legume may improve the emulsion stability of the creamer. However, coagulation of protein in coffee still cause feathering which significantly affect the appeal of the coffee. The Innovative starch improves the quality of NDC by improving emulsion stability, stabilizing oil during spray dry process and no feathering effect after coffee preparation.Language : English

12.00–12.30 Technical Seminar Room Hall D1 Lautan Natural Krimerindo, PTTopic : FiberCrème™: Synergies in Dietary Fiber and Good Fats to Create Nutritious yet Tasty Food and BeveragesSpeaker : Mr. Hendrik Gunawan , Director of PT. Lautan Natural KrimerindoSynopsis : 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 hypercholesterol-diabetic induced rats further demonstrates that consuming FiberCreme™ for 4 weeks could lower blood sugar level up to 56%.Language : English and Bahasa



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TECHNICAL SEMINAR

12.00–12.30 Technical Seminar Room Hall B2 AstaReal Pte., Ltd.Topic : Top Healthy Ageing Trends & Opportunities in IndonesiaSpeaker : Dr. Vincent Wood & Li Yao, New Business DevelopmentSynopsis : Healthy ageing in the Asia-Pacific population is radically different to that of our forefathers. Its nutritional demands have changed dramatically over time, creating a new and rapidly growing healthy ageing marketplace, rich in commercial opportunities. The Indonesian market is no exception and AstaReal will show how innovation and robust new product development can open-up those opportunities for companies prepared to invest and commit to excellence. • What it takes – how innovation, education and collaborative clinical research underpin success ful new product development and sustainable growth • Being the best – how quality, underpinned by technological innovation, creates competitive edge.Language : English

13.00-14.15 Technical Seminar Room Hall A1 Indesso Aroma, PTTopic : The Boosting Power of Coffee Extract Speaker : Rahayu Triningsih, R&D Food Ingredient PT. Indesso Aroma Metta Sari, Product Manager Food Ingredient PT. Indesso NiagatamaSynopsis : Founded in 1968, Indesso has become the world leader for Clove Leaf Oil and its derivatives, and a key manufacturer in producing ingredients for food, flavor and fragrance industries. As the current market growth of RTD coffees in Asia Pacific market, especially in Indonesia, Indesso also try to fulfill this demand by developing Coffee Extract New Generation. Besides that, Indesso also develops Coffee Thermal Process which is created through Maillard Process that can pro duce strong and unique taste and aroma. Both coffee extract and thermal process are import ant to improve the overall profile of coffee product applications (from RTD, PSD, to flavor applications).Language : English

13.45–14.15 Technical Seminar Room Hall A3 Evonik Industries AG and Jebsen & Jessen Ingredients Topic : Germany quality! Evonik silica can make your food product outstandingSpeaker : Mr.Paiput Ratnapradipa, Technical Service ManagerSynopsis : 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® specialty 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. This helps to ensure the high quality of your product during transport and storage.Language : English

13.00-13.30 Technical Seminar Room Hall A3 Tate&LyleAsiaPacificPte.Ltd.Topic : Say Cheese! [InvitedGuestOnly] Speaker : Juliane Winzer, Senior Technical Service, Kimberley Ang, Product Manager, Stabiliser Synopsis : Take a look into our Stabilisers and Functional Systems, and their applications in the evolving cheese market.Language : English



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13.00-13.30 Technical Seminar Room Hall D1 NOVABAY and PT United Chemicals Inter AnekaTopic : Sodium Bicarbonate, a Multipurpose Ingredient for Food & Beverage MarketSpeaker : Jeanne PEREZSynopsis : Novabay Singapore produces high-quality Sodium Bicarbonate grades to serve the growing Asian demand in pharmaceutical, food and feed markets. Manufactured from natural raw materials of high purity, enabling to reach aluminum free and heavy metals free levels. Halal, Kosher, ISO9001 and FSSC 22000 certified. Pharma API-GMP and ISO14001 certifications are on-going. Sodium-Bicarbonate is a very useful ingredient for F&B market with several interesting properties. Such as leavening agent for the formulation of baking-powders, cakes, crackers and wafers. Its buffer properties used in the formulation of instant noodles, RTD Tea/Coffee and energy drinks. In powder-drinks, Sodium-Bicarbonate allows the formation of foam.Language : English

13.00–14.15 Technical Seminar Room Hall B2 EuropeanTopic : Challenges and opportunities for Asian F&B companies entering EuropeSpeaker : DeepakGunvante,ExpertConsultant&PartnerforAsiaPacific,TheHealthyMarketingTeamSynopsis : The global nutrition industry is in a state of flux. Driving forces such as digitization, increased consumer power, sustainability issues and perhaps most importantly, health concerns, are radically changing the rules of play. And all this is happening as the world is shrinking & is ever more connected. This provides an opportunity for Asian brands to explore beyond this region and play in other geographies such as Europe. Healthy Marketing Team has operated in over 60 countries across 6 continents and has identified key forces that are now challenging many of the current industry truths & changing the game for the future nutrition industry. • Global Game Changers • Opportunities & Challenges in Europe • Potential strategies to enter European marketLanguage : English

13.45–14.15 Technical Seminar Room Hall D1 SolvayTopic : Switch to Natural Vanilla SolutionSpeaker : Corinne DUFFY, Technical Market ManagerSynopsis : Consumers world-wide express a strong preference for natural food and beverage ingredients, together with the transversal trend of health and wellness. These challenges have created a driving force of innovation in the entire food market. Vanilla is a classic and universal beloved taste, and many food manufacturers are creating new foods with a healthy image, relying on vanilla. As one of the top players in vanillin and natural vanillin, Solvay has expanded to a wide range of natural vanilla solution with towards bakery, chocolate, beverage, solid drink and nutrition etc.Language : English

14.45–15.45 Technical Seminar Room Hall A1 Tate&LyleAsiaPacificPte.Ltd.Topic : It Is All About Texture [InvitedGuestOnly]Speaker : Gerd Pedersen, Product Manager - Texturants & Marlene Tsao, Technical Service ManagerSynopsis : Be informed on why texture is the key to improving your products and how our CLARIA® Functional Clean Label Starches can help you achieve that.Language : English

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14.30–15.00 Technical Seminar Room Hall A3 Fonterra Co-operative Group LimitedTopic : Nutrition, Affordability, and the role of Consumer Milk PowdersSpeaker : Mr. Gerard OSullivan, Technical Manager NZMP Synopsis : Worldwide we are not getting the right nutrition. In some developing markets this is driven by affordability rather than lack of knowledge. Do you know what nutritional needs consumers value most, and how best to bridge the gap between nutrition and affordability. Consumer milk powder is a stable, versatile and affordable delivery vehicle of both the natural rich nutrition of milk and, can address targeted micronutrient deficiencies through fortification. NZMP, the world’s largest manufacturer of consumer milk powders offers an extensive range of re-pack milk powders targeted to meet your consumer’s needs for both affordability and nutrition.Language : English

14.30–15.00 Technical Seminar Room Hall D1 Asahi and Foodex Inti IngredientsTopic : Yeastock: Uniquely versatile yeast extractSpeaker : Yoshitomo KanaokaSynopsi : “Yeastock is an innovative yeast extract developed by Asahi Group, the No. 1 yeast extract manufacturer in Japan. To promote food safety and a healthy lifestyle, Asahi offers customers a natural, yeast-derived savory ingredients based on the group’s core technology.”Language : English

14.30–15.45 Technical Seminar Room Hall B2 Novozymes and Brenntage, PTTopic : 1. Milking opportunities in dairy with Saphera® - An innovative enzyme. 2. Create new tender texture for bread that last - Powerful tool to make your brands stand out.Speaker : 1.RashmiUppal,MarketingManager,Food&Baking,AsiaPacific. 2.SajidAkbar,IndustryTechnologyManager,Baking,AsiaPacific. 3. Anne Tan, Sales Manager, Baking, Southeast Asia.Language : English

15.15–16.30 Technical Seminar Room Hall A3 PureCircle Trading and Indesso Aroma, PTTopic : The Naturality and Safety of Stevia Sweetener in Combating Obesity Speaker : Khor Geok Lin, PhD, Emeritus Professor, Universiti Putra Malaysia, Malaysia and GSI Advisor. Priscilla Samuel, PhD, Director, PureCircle Stevia Institute, USASynopsis : Obesity is well recognized as a risk factor for several diseases including diabetes mellitus type2, cardiovascular disease and some types of cancer. Once a problem of developed countries, obesity is on a rapid rise in low - and middle-income countries, affecting adults and children, particularly in urban settings. Strategies to prevent and manage obesity include calls for reductions in sugar intake. In this conjunction, efforts to support healthy food choices have included the use of low- or no-calorie sweeteners. Steviol glycoside sweetener is a safe, natural, zero-calorie sweetener derived from the leaves of the stevia plant. Used together in a healthy diet, stevia can play a role in combating overweight and obesity that affect Asian societies. This presentation will highlight on the naturality of stevia and global affirmation of its safety as a zero-calorie sweetener. Language : English

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15.15–15.45 Technical Seminar Room Hall D1 CorbionAsiaPacificTopic : Clean label, Safety, Shelf Life & Superior TasteSpeaker : Edwin Bontenbal, Director - Business Development Director Food, AsiaSynopsis : The consumers want to have less chemical additives in their foods, the food industry is reacting with changing chemical food additives for recognizable ingredients. Fermentation based ingredients & plant extracts create opportunities for both natural and recognizable functionalities while maintaining the food shelf life and safety. Practical cases will be shown on how to develop and market meat, sauces and prepared foods with natural recognizable food ingredients.Language : English

16.00–16.30 Technical Seminar Room Hall A1 KMC and Lautan LuasTopic : Build a better burger with cost-conscious and innovative solutions from KMC in every layerSpeaker : JensHelmerLarsen,RegionalDirector-AsiaPacificSynopsis : Manufacturers of fast food items like burgers, pizzas, kebab, martabak and sandwiches meet a number of challenges in matching the needs of the consumers. How to achieve the right melting of the cheese. Stabilize your dressing. And keep your food products fresh at ambient temperature. KMC will demonstrate how we can bring value to every layer of your everyday burger as an illustration of the multiple application areas that can benefit from our broad range of potato based ingredients. Come and let’s take food forward.Language : English

16.00–16.30 Technical Seminar Room Hall D1 Jungbunzlauer and IMCDTopic : CalciumFortificationofBeveragesSpeaker : Cecilia Ng, Marketing Development ManagerSynopsis : Calcium fortified beverages is a convenient way to increase the daily intake of calcium, but its development have also proven to be a challenge to many manufacturers. It is important for formulators to select an appropriate form of calcium, for the specified application and to deliver the desired level of calcium content without affecting the overall solubility, bioavailability and sensory aspects of the end product. Jungbunzlauer’s portfolio of highly bioavailable organic calcium can be added to food and beverages for nutritional and fortification purposes.Language : English

16.00-16.30 Technical Seminar Room Hall B2 InnovaTopic : Thriving on Gut Feeling: Digestive Health NPDSpeaker : Hilco Beeks, Account ManagerSynopsis : This presentation focuses on the trends that are driving the growth of the Digestive Health trend. Outlining that digestive health is increasingly being recognized as having a positive impact on overall well-being Exploring how consumers are embracing a wider variety of products to achieve gut wellness Consumers look for products that are natural and easy to understand which presents opportunity for fermented food and beveragesLanguage : English

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16.45–17.15 Technical Seminar Room Hall A1 Kancor Ingredients LimitedTopic : OxiKan – Natural Antioxidant Solutions for Food & BeverageSpeaker : Ms. Lakshmy Kaliyarmattom Ravindran, Lead Business Associate – Product ManagementSynopsis : One of the major reasons for the deterioration of food is the auto-oxidation of lipids by which the food develops off-odours and flavours, loses visual appeal and nutritional value. At the consumer level, there is a growing interest in fresher foods and “natural” label, while there is continued demand for the convenience of longer shelf-life and cutting down food waste on the other. We at Kancor, directly addressed this problem by developing robust yet highly refined natural antioxidant solutions – OxiKan.Language : English

16.45–17.15 Technical Seminar Room Hall A3 Beijing Gingko-Group Biological Technology Co., Ltd.Topic : Astaxanthin:DifferentformsyieldvastlydifferentefficacySpeaker : Bob Capelli, EVP Global Marketing Synopsis : Astaxanthin is available in a few different forms which, other than the chemical formula, are completely different from one another in every way. By far the most popular for human nutritional supplements is the algae-based form. However, brands can source from synthetically-produced Astaxanthin made from petrochemicals and also Astaxanthin from a genetically manipulated yeast called Phaffia. Learn about the vast differences between these forms and most importantly, the clinically-validated health benefits that are exclusive to the algae-based form.Language : English

16.45 – 17.15 Technical Seminar Room Hall D1 Lipofoods and Verentia Inti Cipta AlamiTopic : Lipofoods microencapsulation expertise applied to functional food ingredients.Speaker : Lipofoods Marketing ManagerSynopsis : During this presentation, the audience will learn some benefits of using Lipofoods microencapsulation technology such as: controlled interactions with other components, minimized unpleasant taste, enhanced bioavailability, improved stability and dispersibility in final formulas as well as controlled release of functional ingredients. We will introduce our brands LIPOFER™ (microencapsulated iron), LIPOPHYTOL™ (microencapsulated phytosterols) and NEWCAFF™ microcapsules (microencapsulated caffeine), as successful examples where our microencapsulation technology has been applied to.Language : English

4 October 2018

10.30-12.30 Technical Seminar Room Hall A1 Cargill Inc. Topic : Nourishing Partnership: How Cargill addresses the future trends of “Better-For-You” in F&B industrySpeaker : Ching Ching Liew, Chik Liang Tan and Hui Chin SeeSynopsis : The rise of “Better-For-You” trend is fueled by health conscious consumers that embrace overall healthier lifestyle. There are increasing pressure on companies to meet consumers’ demand in this BFY trends. In this seminar, Cargill will be sharing with you how its Cold Water Swelling Starches (CWS) and Organic Maltodextrin could help meet their burgeoning BFY demand. Language : English

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10.30-11.00 Technical Seminar Room Hall A3 Chr Hansen and Indesso Aroma, PTTopic : Coloring Your Future with Oil Soluble Colors [InvitedGuestOnly]Speaker : Jude Wong, Regional Application Center ManagerSynopsis : Consumers around the world are getting more knowledgeable about the foods that they purchase and consume and the trend for launching a product with a natural color or coloring foods claim is also on the rise. At the same time, with the rise of social media, we see more and more new food trends popping up on these platforms with bold vibrant colors. At Chr Hansen, we understand our customer’s needs for such vibrant color shades and in this event, we present to you our latest range of Oil Soluble Colors.Language : English

10.30–11.00 Technical Seminar Room Hall D1 Tereos FKS Indonesia, PTTopic : Sweet & You 360° - Comprehensive Sweetening Solutions by TereosSpeaker : Kenneth Wang, Asia Senior Manager of Application and CTSSynopsis : Sweet & You 360° is a new service by Tereos for food and beverage industries in Asia Pacific. We explore all possibilities thanks to comprehensive sweetener portfolio of sugars, starches, sweeteners, stevia, fibers, polyols etc, to achieve optimal taste, texture, nutrition claim and cost reduction. Tereos Group set up a new R&D center in Singapore to address local/regional customer development needs in beverage, noodles, bakery, snack, and dairy applications. Coupled with regional R&D centers and manufacturing plants over the world, we can now enhance our sales, marketing and R&D services in Asia Pacific to ensure customer’s success with their products. Language : English

11.15–11.45 Technical Seminar Room Hall A3 Fonterra Co-operative Group Limited Topic : Meetingtherisingconsumerdemandforprotein-fortifiedfoodandbeveragesSpeaker : Ms. Lucile Tercinier, PhDSynopsis : Protein is evolving from a ‘fitness’ to a ‘health and wellness’ ingredient, as Asian consumers increasingly seek nutritional foods to support their health and active lifestyles. Protein fortified food and beverages are expanding into the mainstream, evidenced by the increase in products with high protein claims being launched in recent years. NZMP SureProtein™ solutions can be used in a wide variety of applications, providing manufacturers with flexibility to meet the varied functional and nutritional needs of consumers. Language : English

11.15–12.30 Technical Seminar Room Hall D1 Synergy and IMCDTopic : Synergy Core Dairy Flavour Technologies and Their ApplicationsSpeaker : Ciaran Lynch, Research & Development Manager Naruedee Sawetchayanont, Technical ManagerSynopsis : This presentation will give some technical insights into the unique product range development by Synergy for delivery of Daily Taste in a wide variety of Application types. It will give the audience an appreciation of the technologies involved in key areas such as yeast extract, cheese fermentation and dairy fermentation as well as how these technologies can be combined to create unique flavor solutions. A detailed overview of product functionalities in some key applications areas will also be provided so as to give a full appreciation of how this unique product range can be used to manage dairy flavor requirements for end users.Language : English

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12.00–12.30 Technical Seminar Room Hall A3 SMS Corporation Co., Ltd. Topic: Breakthrough High-Fiber Food via Innovative Food StarchSpeaker : Dr. Werawat Lertwanawatana, CEO Dr. Chutarat Kowittaya, Assistant Food Innovation ManagerSynopsis : 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 Firmenich and Indesso Aroma, PTTopic : Add an Emotional Driver to Your Product Identity By Varnishing Its Packaging with Firmenich’s AromActive™Speaker : NazlinImram,RegionalBusinessDevelopmentDirector.Firmenich(Asia)Synopsis : 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 Aromatech and Jebsen & Jessen Ingredients Topic : Futureoffood–Whatwillbetheroleofflavours?Speaker : Mrs. Nathalie Marchand, Flavorist and R&D ManagerSynopsis : 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

13.00–13.30 Technical Seminar Room Hall D1 TakasagoInternational(Singapore)Pte.Ltd.Topic : Koku - Beyond the Five Basic Tastes Speaker : Sean Koh, Flavor SpecialistSynopsis : 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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13.00–14.15 Technical Seminar Room Hall B2 AzelisTopic : Formulate Protein Beverages with the Right Choice of HydrocolloidsSpeaker : Deepak Deshpande, Customer Support & Application Manager - South East AsiaSynopsis : The protein mega-trend is now mainstream and the consumer’s preferences for a variety of protein sources provides opportunities and pose challenges for formulators. Each protein has unique characteristics, benefits and challenges of stabilization. CP KELCO with more than 85 years of experience working with food and beverage manufacturers, offers high performance hydrocolloid solutions and superior technical expertise to help formulators create protein beverages that taste good and meet the health conscious consumers expectations. With our vast applications know how, we can partner with the manufacturers to deliver added protein and meet consumer demands without sacrificing mouth-feel, texture or taste.Language : English

13.45–15.00 Technical Seminar Room Hall A1 Firmenich and Indesso Aroma, PTTopic : Make your Healthier Food and Beverage Products Taste Great with Firmenich’s TastePRINT™ TechnologiesSpeaker : Timothy Elisafan, President Director Firmenich IndonesiaSynopsis : TastePRINT™ from Firmenich showcases our unique approach to sugar reduction. Our TastePRINT™ solutions combine non-nutritive sweeteners with proprietary flavor technologies to create clean tasting integrated sweetening solutions. Designed to overcome the taste, timing and sweetness deliver issues generally associated with non-nutritive sweeteners, TastePRINT™ from Firmenich can deliver up to 100% sugar reduction.Language : English

13.45-14.15 Technical Seminar Room Hall A3 BASF Indonesia, PTTopic : Active aging: The importance of mobility in quality of life [InvitedGuestOnly]Speaker : KaiLinEk,SeniorManager,ScientificMarketingHumanNutrition, BASF South East Asia Pte.,Ltd.Synopsis : The term “Locomotive Syndrome” or LoS was coined by the Japanese Orthopaedic Association to mean being restricted in one’s ability to walk or lead a normal life owing to a dysfunction in one or more of the parts of the musculoskeletal system. In Asia’s rapidly aging society, many people are likely to experience locomotive syndrome in the later part of their lives. Therefore, intervention is required to limit this syndrome. This presentation will consider the main components of the locomotive system and how nutrition can contribute to sustaining function.Language : English

13.45–14.15 Technical Seminar Room Hall D1 WACKER Chemie AG and PT DKSH IndonesiaTopic : Start your Next-Generation Product: Innovative Ingredients for Functional Food & Food Supplements.Speaker : Rachela Mohr, Business Development Nutraceutical, Waker Chemie AGSynopsis : Developing new next-generation functional foods and food supplements requires innovative solutions and novel ingredients. Since several years the German-based company WACKER works on new ingredient solutions based on the CAVAMAX® cyclodextrin technology platform. CAVACURMIN® curcumin and CAVAQ10® Coenzyme Q10 are two products with exceptional good bioavailability resulting from this platform. Another one is CAVAMAX® W6 alphadextrin, a soluble dietary fiber that has clinically proven effects on lowering the glycemic response after consumption of starch containing meals. The powerful antioxidant HTEssence® hydroxytyrosol completes the offering. A recently published study showed that HTEssence® can significantly improve blood lipids. Learn more about this novel and innovative ingredient for the use in functional foods and food supplements.Language : English

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14.30–15.00 Technical Seminar Room Hall A3 Mutons PLC and Jebsen & Jessen Ingredients Topic : VERSATILE Ingredients - Malted Flour Speaker : Mrs.KullayaPiriyesyangkul,TechnicalSalesSupportManager(Asia)Synopsis : Muntons – the largest malted ingredients manufacturer has producing extensive range of malted barley/wheat flour that can be varied to meet individual customer requirements. We have been supplying malt flour to the bakery goods and dairy beverage segment. Consumer have been cautious on what they eat on the go, our wholegrain malt flour are perfectly fit in the trend of multigrain wellness while providing cost effective source of colour and flavor.Language : English

14.30–15.45 Technical Seminar Room Hall D1 AVEBE Topic : ElianeTM and EteniaTM : Unique Solutions For Dairy ProductsSpeaker : Dr.Chen Zheng Hong - Customer & Application Manager Mr.Daniel Tse – Senior Technical Sales ManagerSynopsis : Avebe offers 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, EteniaTM 505, a highly efficient food ingredient, can be utilized to boost creaminess in yoghurts and other dairy products, allowing the creation of truly delicious ‘good-for-you’ dairy products.Language : English

14.30–15.00 Technical Seminar Room Hall B2 Scentium FlavoursTopic : Internationalmegatrends:What’shotandwhat’snotintheworldofflavoursSpeaker : Paloma Iturmendi, Marketing ManagerSynopsis : The Flavour Industry is constantly evolving and reinventing itself as consumers around the globe are demanding more innovative and exotic flavours day after day, on the lookout for new taste experiences. In this presentation prepared exclusively on the occasion of FIA Asia Indonesia 2018, discover the latest megatrends poised to shape the flavour market around the globe, with a special focus on South East Asia.Language : English

15.30–16.30 Technical Seminar Room Hall A1 Tate&LyleAsiaPacificPte.,Ltd.Topic : So Sweet, So Healthy! [InvitedGuestOnly] Speaker : V V Lee, Product Manager - SweetenerSynopsis : Our wide and expanding portfolio of sweeteners and complementary ingredients, combined with our application expertise, can help you achieve the best of both worlds!Language : English

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15.15–15.45 Technical Seminar Room Hall A3 Fonterra Co-operative Group LimitedTopic : Unlock consumer demand for healthier, clean-label cultured product choicesSpeake : Mrs. Lu Zhang, PhD Synopsis : The global cultured food market is one of the fastest growing dairy segments. Through NZMP’s in-depth understanding of fundamental dairy science and the yoghurt system, we will share our learnings in using dairy ingredients tailored to deliver superior texture and taste for high-protein, clean label yoghurts.Language : English

15.15–16.30 Technical Seminar Room Hall B2 Culinaroma and Indesso Aroma, PT Topic : Chicken Extract, User Friendly Natural Product By The ExpertSpeaker : Bakti Kumara. R&D Manager, Reaction Product Development Synopsis : Indesso has developed a new portfolio of Chicken Extract, the latest innovation in the market. A genuine Indesso creation, the product enriches our portfolio continuing the success of Ayam Kampung Extract, crafted six years ago that attained positive enthusiasm and interest from the market with its function and benefits. The new Chicken Extract version is a user friendly and flexible tool, applicable in wide range savory segments, dry and wet seasoning. It has outstanding heat stability and is recommended in applications that require heat treatments, e.g frying and roasting. As a natural solution, the ingredient can be claimed as natural, perfect for clean label product positioning.Language : English

16.15-17.15 Technical Seminar Room Hall A3 Tate&LyleAsiaPacificPte.Ltd.Topic : Beat Dietary Concerns in Asia with Soluble Fibres [InvitedGuestOnly] Speaker : Thomas Teh, Nutrition ScientistSynopsis : Discover how soluble fibre can play a part in addressing the dietary habits in Asia.Language : English

16.00–16.30 Technical Seminar Room Hall D1 Archer Daniels Midland Company Topic : ADM Plant-Based Proteins for Beverage, Bakery & Meat Applications Speaker : Tony Payne, Technical Director, SEASynopsis : As consumer demand for plant-based ingredients increases, learn how ADM can help you to market faster with unique plant-based protein ingredients for your next innovation success. Language : English

16.45-17.15 Technical Seminar Room Hall A1 Kalsec and Connell Bersaudara Chemindo, PT Topic : Natural antioxidant solution for stabilization of Fats and OilsSpeaker : David Johnson, Lead ScientistSynopsis : Oil oxidation in foods is a major factor that leads to the reduced shelf life and quality of food products. This causes quality deterioration by the formation of off-flavors and color changes. Traditionally, food manufacturers have stabilized oils through addition of effective synthetic antioxidants such as TBHQ, BHT, and BHA. However, consumer demands for cleaner label foods have led to the rapid removal of synthetic additives from foods. Kalsec’s naturally sourced antioxidants can be used in a variety of fats and oils to prolong shelf life and enhance quality to make products look better, taste better and last longer naturally.Language : English

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16.45–17.15 Technical Seminar Room Hall B2 AstaReal Pte., Ltd. Topic : Top Healthy Ageing Trends & Opportunities in IndonesiaSpeaker : Dr. Vincent Wood & Li Yao, New Business DevelopmentSynopsis : Healthy ageing in the Asia-Pacific population is radically different to that of our forefathers. Its nutritional demands have changed dramatically over time, creating a new and rapidly growing healthy ageing marketplace, rich in commercial opportunities. The Indonesian market is no exception and AstaReal will show how innovation and robust new product development can open-up those opportunities for companies prepared to invest and commit to excellence. • What it takes – how innovation, education and collaborative clinical research underpin successful new product development and sustainable growth • Being the best – how quality, underpinned by technological innovation, creates competitive edge.Language : English

5 October 2018

10.30-11.00 Technical Seminar Room Hall A1 Nexira and Indesso Aroma, PTTopic : Nexira’s Product Range for the Beverage IndustrySpeaker : Valia Varnitzky, Global Sales Director, NexiraSynopsis : Nexira is a global leader in natural ingredients and botanical extracts for food, nutrition, and dietary supplements. Nexira built its reputation as the world leader in acacia gum and now manufactures a wide range of functional, nutritional ingredients and active botanicals for beverages.Language : English

10.30–11.00 Technical Seminar Room Hall A3 Cantine Brusa and Verentia Inti Cipta AlamiTopic : Premium Grape Filler. Speaker : Gaston Parise Giorgi, Technical Sales ManagerSynopsis : Grape is the only fruit in the world which has the capacity to synthesize many of the aromatic profile of other fruits. Each variety of grape is predisposed to develop different flavors. Our premium grape based fillers are a blend of different varieties of grapes in diverse dosages assembled with juice making techniques, in order to give a natural aroma and flavor typical of the different fruit in which there are used.Language : English

10.30–11.00 Technical Seminar Room Hall D1 Archer Daniels Midland Company Topic : ADM Edible Beans for Beverage and Bakery Applications Speaker : Sarah Lim, Senior Marketing Manager - SEASynopsis : As consumer demand for plant-based ingredients increases, learn how ADM edible beans can help you innovate to meet the evolving needs of today’s health-conscious consumers.Language : English

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11.15-11.45 Technical Seminar Room Hall A1 Innova Topic : Thriving on Gut Feeling: Digestive Health NPDSpeaker : Hilco Beeks, Account ManagerSynopsis : This presentation focuses on the trends that are driving the growth of the Digestive Health trend. Outlining that digestive health is increasingly being recognized as having a positive impact on overall well-being Exploring how consumers are embracing a wider variety of products to achieve gut wellness Consumers look for products that are natural and easy to understand which presents opportunity for fermented food and beveragesLanguage : English

11.15–11.45 Technical Seminar Room Hall D1 Tereos FKS Indonesia, PTTopic : Sweet & You 360° - Comprehensive Sweetening Solutions by Tereos Speaker : Kenneth Wang, Asia Senior Manager of Application and CTS Synopsis : Sweet & You 360° is a new service by Tereos for food and beverage industries in Asia Pacific. We explore all possibilities thanks to comprehensive sweetener portfolio of sugars, starches, sweeteners, stevia, fibers, polyols etc, to achieve optimal taste, texture, nutrition claim and cost reduction. Tereos Group set up a new R&D center in Singapore to address local/regional customer development needs in beverage, noodles, bakery, snack, and dairy applications. Coupled with regional R&D centers and manufacturing plants over the world, we can now enhance our sales, marketing and R&D services in Asia Pacific to ensure customer’s success with their products. Language : English

12.00–12.30 Technical Seminar Room Hall A1 Glanbia Nutritionals Topic : Functional Beverage Market and InnovationSpeaker : Ms. Wasamon Nutakul, R&D scientist, Nutrition Scientist Aspac Synopsis : - Growing Beverage trend, - Functional beverage opportunities - Challenges (Technical, Regulatory,) - Glanbia’s solution Language : English

12.00–12.30 Technical Seminar Room Hall A3 Kancor Ingredients Limited Topic : The growing demand for natural color & culinary solutions Speaker : Mr. Joe Joy Alengadan, Lead Business Associate – Product ManagementSynopsis : As technology and consumer awareness evolve, it is driving manufacturers to respond by advancements in research and product development. Consumers are demanding sensational experiences along with clean products that have shorter and familiar ingredient listing. Natural ingredient solutions for colour and flavor have now become integral to each other making food & beverages appealing. These innovative, customizable cross functional solutions can be used in various applications to suit the consumer’s need. Consumers are increasingly looking for products they can trust which means products made with cleaner & natural ingredients that are sustainably processed.Language : English

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12.00–12.30 Technical Seminar Room Hall D1 Flavourtech Topic : How to produce better coffee, tea and herbal products using low residence time spinning cone technologies Speaker : Dr.Paul Ahn, Business Development ManagerSynopsis : Flavourtech utilises novel spinning cone technologies to maximise instant and Ready-To-Drink coffee and tea production while preserving the natural flavours and aromas that are unique to their origin. Preservation also extends to the delicate bioactives, such as polyphenols and proteins, that may normally be destroyed by other processes involving higher temperatures and/or longer residence times. Our approach is a gentle, efficient process and includes the Spinning Cone Column (SCC), Rotating Disc Column and Centritherm® evaporator (a combination of these form the Integrated Extraction System), all designed to produce the highest quality product helping to differentiate your company from its competitors.Language : English

13.00–13.30 Technical Seminar Room Hall A3 BASF Indonesia, PTTopic: Are We Ready for Personalized Nutrition: Assessing the Evidence [InvitedGuestOnly] Speaker : Peter J Jones, Distinguished Professor of Nutrition, University of ManitobaSynopsis : The objective of this presentation is to review existing evidence concerning the role of genetic architecture in predicting an individual’s responsiveness to different dietary components in terms of optimizing health. Examples including effects of single nucleotide polymorphisms in genes on the responsiveness of health related biomarkers to plant sterols and omega-3 fatty acids will be examined. Overall, the question of whether adequate scientific evidence exists in support of presently available commercial precision nutrition platforms based on genes will be addressed.Language : English

13.00–13.30 Technical Seminar Room Hall D1 TakasagoInternational(Singapore)Pte.Ltd.Topic : Discovering Seafood Trends and OpportunitiesSpeaker : SiewHoongChan,RegionalAsiaLead-ConsumerInsightsandMarketResearch(CIMR), Flavor DivisionSynopsis : Generally, seafood plays an important role in the Asian diet and is highly regarded as healthy food. Recent trends may impact the evolution of consumer attitudes towards seafood. These include growing consumer knowledge about health and wellness and meal occasions becoming more fragmented, with eating-on-the move expanding. More working women in emerging markets calls for more convenience and shortcuts for faster scratch cooking. The rise of food images shared on social networks has made food trends more accessible. In its creation of flavors to meet consumer needs, Takasago undertook a consumer study to understand attitudes towards seafood consumption.Language : English

13.45-15.00 Technical Seminar Room Hall A3 Sensient and Tigaka Distrindo Perkasa, PT Topic : Microfine™ Speaker : Mrs. Aminah Lewis, Technical Director SensientSynopsis : Wide range of Natural Color solution, with premium Lake properties.Language : English

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13.45-14.15 Technical Seminar Room Hall D1 Viskase and Foodex Inti IngredientsTopic : Plastic casings in meat industrySpeaker : AlexSynopsis : Polyamide Casings, from Viskase®, are maximum performance casings for molded and formed processed meat and poultry applications. Casings are tailored to maximize product yield and maximize shelf stability of sliced and retail items. Notable characteristics include a High Oxygen Barrier, Which protects products against surface oxidation and discoloration and Moisture Barrier that virtually eliminates water migration. Language : English

14.30-15.00 Technical Seminar Room Hall A1 Innova Topic : Top Ten Trends 2018Speaker : Hilco Beeks, Account ManagerSynopsis : Consumers are more conscious than ever about making responsible food choices that are not only healthy, but also take sustainability into account. The leading trends driving this development in food & beverages are “Mindful Choices”, “Lighter Enjoyment”, and “Positively Processed”. This presentation will introduce all top 10 trends for 2018 to help you to understand their implications for the food & beverage industryLanguage : English

14.30-15.45 Technical Seminar Room Hall D1 Protekindo Sanita, PT Topic : CIP7StepandbiofilminF&BIndustries[InvitedGuestOnly]Speaker : Mr.Enqqus Nuqroho, CIP Engineer Manager Language : Bahasa

TECHNICAL SEMINAR

All Program Update as of 17 September 2018



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3 October 201811.00 – 11.15 Bintang Toedjoe, PT Topic : “Woow:IndonesianRedGingerExtract(endtoendQuality)”Speaker : Mr. Agus Setyawan, Head of LOB BINASynopsis : Our Red Ginger Extract is a high quality (standardized, safe, efficacious) Red Ginger Extract prepared from standardized Red Ginger Simplicia Raw Materials from the results of our Community Development activities to all Red Ginger Farmers throughout the Indonesian Province. The Red Ginger Farmers use conventional plant seeds and high-quality tissue culture, including we also conduct monitoring & audit in the cultivation process.Language : English

11.20 – 11.35 RoquetteAsiaPacificPte.Ltd./BarentzAsiaPacificPte.Ltd.Topic : PEA DRINK from Roquette featuring NUTRALYS® PEA PROTEIN Speaker : Mr.MakotoTakahashi,MarketingManager,RoquetteAsiaPacificPte.Ltd.Synopsis : Meet Roquette’s Pea Drink at FI Asia! This pea drink features NUTRALYS® pea protein from Roquette, a premium protein ingredient extracted from yellow peas that is both environmentally friendly and sustainable. It is naturally allergen-free, GMO-free, lactose-free, soy-free and non- dairy, with excellent digestibility. The NUTRALYS® pea protein is Kosher and Halal certified, easy to use with its superior emulsifying properties & dispersibility, and stable to UHT process. Come try samples of our pea drink – unflavored and in vanilla flavor – and experience how delicate it feels!Language : English

11.40 – 11.55 Sri Aman Corporindo, PT Topic : Extract Tea & Extract Coffee Speaker : Mr. Anthony S. PurnomoSynopsis : By combining Indonesia’s rich natural resources and its reputation in the pharmaceutical, PT. Konimex, had launched its natural division under the brand SOLONAT. With the technology, quality, and consistency, we had received c-GMP, Halal MUI, and ISO 9001 certificates to ensure the highest quality of goods. PLAIN-T (tea extract) and STARINCOFI (coffee extract) are ones of the brand highlight beside other plant extracts (ie. Ginger, Curcumin, etc.). Hence, we could do tailor made extracts as well.Language : English

12.00 – 12.15 Fuji Nihon Seito Corporation / Halim Sakti Pratama, PTTopic : Functional Dietary Fiber inulin “Fuji FF” Speaker : Akihiro Tanaka,Assistant ManagerSynopsis : In 2002, we succeeded in producing water soluble dietary fiber inulin “Fuji FF” from sugar by enzymatic reaction for the first time in the world. By this method, there are following merit: We can control the chain length. We can arrange stable supply. It has very high whiteness. By controlling the enzymatic reaction, we can supply highly soluble inulin suitable for Beverage industry. Currently, our inulin “Fuji FF” was recognized by Japanese Consumer Affairs Agency as functional ingredient which helps Bifidobacterium to proliferate effectively in your bowels. Fuji FF promise to contribute to product value improvement.Language : English

Bi THEATRE at Hall B1

At HallB1



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13.00 – 13.15 Hydrocolloid Indonesia, PT Topic : Perfecting Your Products: Problem Solving in Texture and StabilitySpeaker : Ms. Media Agustina, R&D ManagerSynopsis : Hydrocolloid Indonesia is a leading manufacturer of food-grade carrageenan (HACCP, Kosher, Halal and FSSC 22000 certified). Our products are specially designed for applications in food and beverage especially in meat and dairy products, and also for non-food industry, e.g., air freshener and cosmetics. These systems deliver specific functionalities for every application, e.g., particle suspension, thickening, gelling, fat replacement, etc.Language : English

13.20 – 13.35 IMCD Indonesia, PTTopic : Erylite Stevia® – a Zero Calorie Natural Sweetener Blend Speaker : Ms. Erina Kristanti, Application Technologist Synopsis : High sugar consumption is highly linked to chronic illnesses such as obesity, diabetes and cardiovascular diseases. Sugar taxes have been implemented in many countries globally to curb out sugar intake. In Asia, Philippines, Thailand and Brunei have led the way, while other countries like Singapore, Vietnam and Indonesia are studying and considering to tax on sweetened drinks. While the effectiveness of sugar tax is debatable, there is no question that consumers’ awareness on healthy lifestyle and cutting out sugary drinks is increasing. IMCD offers 0-calorie natural sweetening ingredients and formulation expertise to help you formulate to create healthy, good tasting products to help the Industry respond to this demand. Language : English

13.40 – 13.55 Indo Aneka Atsiri, PT Topic : Beverage Ingredients Product The Natural Scents Creator

Speaker : Ms. Devi Anggraeni, R&D Product Application, Sima Arôme Synopsis : We would like to present our drink applications Lemon Ginger Green Tea and Lemon Ginger Black Cumin Tea wich are derived from our Lemon Extract, Ginger Extract, Green Tea Extract and Black Cumin Seed Extract. We will explain the functionality of each ingredient as well as the drink as a whole application.Language : English

14.00 – 14.15 BASF Indonesia, PT Topic : More out of every sip Speaker : Dr.KaiLinEk,SeniorManager,ScientificMarketingHumanNutritionSynopsis : Beverages have become more than liquid refreshment and the newest drinks promise to do more than just quench thirst. Functional beverages are drinks with a little something extra included - designed to boost brain power, support heart health, fill nutritional gaps or even improve sleep. This talk will consider the evidence and science behind health ingredients that can be used for formulating functional drinks to help consumers get more from every sip.Language : English




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15.20 – 15.35 Matrix Flavours & Fragrances Sdn. Bhd. Topic : Taste from The Tree of Life – Baobab Flavour Speaker : Poon Tuck Loo, Technical & Marketing Manager Synopsis : Baobab, nature’s super fruit and a native of the Africa continent. It belongs to the species of Adansonia digitata and has been well known for its long life span with multipurpose uses. The fruit dries naturally on the branch into a brown coconut-like shell. Inside this shell it reveals the “Magical” white colour “Pulp” which has numerous health benefits to the human beings. The Baobab Flavour featured by Matrix Flavours & Fragrances will deliver an unforgettable taste which will awaken your pallete and excite your taste buds. We hope the Baobab Flavour from Matrix Flavours & Fragrances will leave a big impression on you.Language : English

15.40 – 15.55 Cargill Malaysia Sdn. Bhd.Topic : Viatech - A Natural high intense sweetener Speaker : Sabeerali Kunnath-Naduthodi, GTM Technical Leader SEA Synopsis : “Viatech is Cargill owned next generation stevia-based sweetener product with superior performance over any common stevia in the market. We spent hundreds of thousands of hours studying the sweet components within the stevia leaf and ultimately come with sophisticated model which predicts the taste interactions of steviol glycosides. The result is our product inhibits any unwanted aftertaste. Viatech provides superior taste performance with clean finish without any unwanted aftertaste and allows sugar reduction for various beverage applications.”Language : English

16.00 – 16.15 IGH Flavours & Technology S.A. Topic : Clear Emulsion Series Speaker : Ms. Silvia Valencia, Export Area Manager Synopsis : Formulating clear oil in water base applications can be one of the most challenging areas in flavouring science. Hereby IGH presents its CITRIC and SPICY series of CLEAR EMULSIONS. Following the transparent trend concept, its main benefits could be sumarized as: • Transparent and soluble essential oils • Stable in beverage applications • Deep mouth feeling and stronger top note impact • Rounded and complete Flavour profile. Able to soak up both pulp and peel fruit. • Suitable for carbonated, non-carbonated and even functional drinks.Language : English

16.20 – 16.35 FrieslandCampina Ingredients Topic : Trend and Innovation on Cold Beverages Speaker : Ms. Christa Sanyoto, Product ManagerSynopsis : In the beverage world, the increase of out-of-home experience has become the driver for innovation of premium product offerings for consumers. One of the examples is the recent rise of innovation in cold beverages. Iced coffee and frappes have been around for a while. However, the launch of cold brew, which is well accepted among the Millennials, have been the driver for an increased number of launches of RTD and instant cold beverages. FrieslandCampina Kievit has a range of cold soluble products that can help to create the ideal refreshing cold beverage for your market.Language : English




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4 October 2018

11.00 – 11.15 KYOWA Hakko Bio Co., Ltd. Topic : The Suitable Glutathione for Aqueous Solutions Speaker : Ms.HonomiWatanbe,ScientificAffairsGroup,MarketingDepartmentSynopsis : Oxidized Glutathione is a water-stable form of glutathione composed of 2 glutathione molecules chemically bonded together. Glutathione is well known as a master antioxidant in our body and is found in all cells, tissues, body fluids, and organ systems. Here, we will introduce the benefit of Kyowa’s clinically studied oxidized glutathione for skin health. Come find out with us why oxidized glutathione is suitable for beverage and skin care liquid preparation.Language : English

11.20 – 11.35 Milk Specialties GlobalTopic : PRObev™ Speaker : Ms. Jing Hagert, Director of Business Development Synopsis : PRObev™ is a heat-stable whey protein isolate that is clear in solution over a wide range of pH levels. It is produced by utilizing a proprietary filtration process that isolates native whey proteins in a highly concentrated form to provide maximum functionality. PRObev™ delivers an exceptional clean taste and nutritional profile to a variety of water-based beverage applications.Language: English

11.40 – 11.55 Takasago International Indonesia, PTTopic : Takasago’s KOKU on coffee Speaker : Ms. Yuvi Lie, Marketing Executive - Flavor DivisionSynopsis : In Japan, history and heritage play important roles for their varied cuisines. As time goes by, traditional Japanese cuisine evolve from simple and delicate tastes to more complex taste experiences. Hence, KOKU has emerged to describe today’s Japanese Cuisine. It is a popular terminology for food and beverages in Japan which is used to describe “HARMONY”, “DEPTH” and “FULLNESS OF FLAVOUR”. Leveraging our Japanese heritage and superior technical approach, Takasago invites you to experience how KOKU can be applied for your product development, especially for coffee beverages.Language : English

12.00 – 12.15 DuPont Nutrition & Health Topic : Hitting the “sweet spot” for high protein beverage success Speaker : Choi Yik Huey, Application Specialist, Beverage Synopsis : The incorporation of protein into beverages remains a leading product trend. This is driven by rising consumer’s knowledge in protein and its diverse functions such as weight management and maintaining muscle health. Manufacturers would agree that the greatest challenge when formulating high protein beverages is to achieve the optimum balance between dispersibility, viscosity, taste and protein stability. In this short presentation, DuPont Nutrition & Health will reveal key insights from a recent high protein beverage sensory study and introduce solutions that can help hit the “sweet spot” in satisfying the demands of the consumers palate and differentiate in the market.Language : English




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13.00 – 13.15 GNT Singapore Pte. Ltd. Topic : Say it with Color – Deliver it with EXBERRY® and a clean label approach for your next NPD Speaker : Ms. Nattakan Sornritchingchai , Technical Sales Manager Synopsis : Color plays a crucial role in the marketing, sale, and consumption of foods and beverages because it evokes feelings and emotions, makes food more appealing, and establishes an expectation of flavor. Also social media hypes up the importance of color, as ever more people are inspired to photograph their beautifully looking food and share this with the world. For these reasons, color will continue to be a key driver of beverages purchases in 2018. EXBERRY® is suitable for a clean label approach for your next beverage development.Language : English

13.20 – 13.35 Tegar Inti Sentosa, PT Topic : Sugar reduction in beverages - Sweet Flavour collection Speaker : Bodil Degn Stockmann, Sales & Marketing Director Synopsis : From consumers and authorities throughout the World, there is an increased focus on sugar and its role in the rise of overweight and obesity of children and adults. Einar Willumsen, the Worlds Nordic Flavour House, have been creating unique flavour solutions for the beverage industry since 1901 and we have taken this challenge upon us, and have created a Sweet Flavour Collection. Our Sweet Flavour Collection are natural, halal flavours which provide enhanced sweetness and possibility to reduce the sugar level up to 30% without losing sweetness intensity.Language: English

13.40 – 13.55 Jerindo Sari Utama, PT

14.00 – 14.15 Indesso Niagatama, PTTopic : Heavenly water drink (BergamotCitrusHeavenlyWater&SilkRoseHeavenlyWater)Speaker : MS. Metta Sari, Product ManagerSynopsis : Essential oil and aromatherapy have experienced significant growth in these past few years. This market is predicted to keep growing in the next following years. One of the main reasons is because of the changing lifestyle of urban people, which tend to be more stressful, so people start looking for some stress-relieve product. Secondly, there is an increasing demand for health and wellness products, also natural products. Indesso as the producer of natural extract and essential oil comes out with an idea to apply the benefit of this product into clear water application.Language : English

15.20 – 15.35 AAK Malaysia

15.40 – 15.55 Fiberstar, Inc. / Marga Dwi Kencana, PT Topic : A Natural Fiber used to Plate Coconut Oil for Smoothies Speaker : Mr. Kevin Coureu Asia Sales Director, Fiberstar, Inc.Synopsis : Citri-Fi® natural citrus fiber has high surface area which traps oil and water. This natural ingredient is used to plate oils and fats like coconut oil to make difficult ingredients easy to use and to improve the quality of a finished food. Citri-Fi can be used to plate up to 25% coconut oil and remain a free-flowing powder. This is added to beverages like smoothies to improve texture, mouthfeel and stabilization. Citrus fiber is label friendly unlike other plating alternatives on the market and provides a cost-effective solution versus spray drying methods. Citri-Fi is non-GMO, non-allergenic and contains no E-number.Language: English




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16.00 – 16.15 NUWEN by SetalgTopic : Algalithe(Lithothamne) Speaker : Ms. Murielle Galais and Ms. Charline Laurent, Market ManagerSynopsis : Algalithe is a natural product originated from Lithothamnium calcareum. This seaweed belongs to the Corallinaceae species. lts extremely slow growth combined with its exceptional porosity gives it time to filter and absorb large quantities of sea nutrients, especially calcium. We proved in an in vitro study that our Algalithe, composed of 80% of calcium carbonate, has a calcium bioavailability comparable to a pure calcium chloride. The concentration of calcium in digestate is equal to 64% of the initial concentration.Language: English

16.20 – 16.35 Lautan Natural Krimerindo, PT Topic : Lautan Premix™ : Accelerating your business in the beverage industrySpeaker : Mr. Hendrik Gunawan, DirectorSynopsis : Beverage market is rapidly changing and so do consumer, they are shifting towards more active and willing to try something new. In the recent year, sweet and indulgent beverages are still dominating the market, but the healthy functional beverages are also constantly growing. To meet the consumer need, Lautan Premix™ are being developed to provide solution to the new beverages concept. Lautan Premix™ offers great taste beverages, smooth texture topping and dessert base.Language : English

16.40 – 16.55 Kancor Ingredients Ltd. Topic : Stable Beverage Solutions Speaker : Ms. Lakshmy Kaliyarmattom Ravindran, Lead Business Associate – Product ManagementSynopsis : Market research report states that, South East Asian countries contribute to ~ 15% of launches of beverage products containing natural antioxidants and colours. The biggest challenge beverage developers face is stability. Kancor addresses this problem through its proprietary technology. OxiKan CLS, winner of the World Beverage Innovation Award at Brau Beviale 2016, is a fully decolourised, deodourised and deflavoured liquid extract of selective antioxidant molecules of rosemary. Light stable Ochre series, orange hues of Kancor`s natural colour brand C-CAPTURE, is added to provide a stable orange colour to the beverage base. Its stabilisation process involves a mix of in house technologies Language: English

5 October 2018

11.00 – 11.15 Brenntag, PT

14.00 – 14.15 Protekindo Sanita, PT


All Program Update as of 17 September 2018

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