Food News from participants of Fi Asia 2018
RICCA PEACOCK ASIA SDN. BHD.
Booth number : D1.J1
SHANDONG BIO SUNKEEN CO., LTD.
Booth number : D2.G19
Sunkeen upgraded yeast
extract-Yeast small peptides
Bio Sunkeen develop a
new yeast extract: Yeast small
peptides. with pure culture of
edible protein baker’s yeast
as raw material, by adopting
the technology of directional
hydrolysis, the macro-molecule
protein hydrolysis flavour to show
small peptide, is an updated
version of yeast extract
Regulatory Compliance for Sugar Reduction for Healthier
Choice – introducing our latest SensorichTM Flavouring
Technology. Need to reformulate your F&B products for healthier
and reduce sugar without sacrificing great flavour taste?
The global surge in sugar intake is causing many to focus
on health concerns such as obesity and diabetes. Our Reka®
Sensorich TM Flavouring Technology provides latest flavouring
innovative breakthrough to customers looking to reformulate their
products in cost effective ways and to address the sugar issues
without sacrificing mouthfeel taste.
Which rich in small peptide , has
obvious thickening, increase
fresh and prolong the effect of
the after taste.
SOLVAY SPECIALTY CHEMICALS ASIA PACIFIC PTE. LTD.
Booth number : D1.K29
SONTON FOOD INDONESIA, PT
Booth number : D1.J23
The natural alternative to vanilla beans extract & / or synthetic
vanillin
Natural & Clean label are among the top requirements when
speaking about Food Consumers trends. Solvay offers the reliable
natural solution that can meet natural regulations around the
globe while mitigating key concerns about taste, competitiveness
& reliability of sourcing. Vanifolia®, our new offer built on vanillin
expertise, offers you a cost-effective functional & natural solution to
meet worldwide natural labelling.
Sonton Indonesia Launches Water-in-Oil Chocolate Custard
Sonton Indonesia launches an unique product of latest
technology invented by Sonton Japan, Chocolate Custard Water-
in-Oil Type, to compete oil-based chocolate spread product. This
is reverse type of common custard emulsion, which is Oil-in-Water
type. The reversion causes the mouthfeel very similar to oil-based
spread. In the same time, this product keeps moisture and gives
good spreadability of bakery product.
TIANJIN TANGCHAO FOODS INDUSTRY CO., LTD.
Booth number : D1.HH8
TEREOS FKS INDONESIA, PT
Booth number : D2.F12
TIANJIN TANGCHAO FOODS
ATTENDED Fi-VIETNAM
We just attended Fi-Vietnam
Exhibition from 16 th May to 18 th
May in Ho Chi Minh,Vietnam.
we collected the latest news
of Food ingredients in Vietnam
even South East Asia.
New
Investment in
High Fructose
Syrup
U. S. HIGHBUSH BLUEBERRY COUNCIL
Booth number : A2.Z19
Established in 2014, Tereos Indonesia is now ready to expand
new investment in high fructose syrup. At the moment, we support
the needs of corn starch and its derivatives (glucose syrup and
maltodextrin). With the capacity of 72kMT/annum of high fructose
syrup, we are ready to serve and fulfil the demand of Indonesia and
South East Asia soon in 2019.
The market for U. S.
Highbush Blueberries
expands internationally
In the past ten years, consumers around the world have become enlightened to the wonderful health
benefits of blueberries. The blueberry industry experienced extraordinary growth internationally with
per-capita consumption rising, record numbers of new products, and blueberries (fresh, frozen, dried
etc.) in plentiful supply. U. S. Highbush Blueberry Council, www.blueberrytech.org
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