11.00 – 11.15 KYOWA Hakko Bio Co., Ltd. | ||
Topic |
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The Suitable Glutathione for Aqueous Solutions |
Speaker |
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Ms. Honomi Watanbe, Scientific Affairs Group, Marketing Department |
Synopsis |
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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 |
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11.20 – 11.35 Milk Specialties Global | |||
Topic |
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PRObev™ |
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Speaker |
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Ms. Jing Hagert, Director of Business Development |
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Synopsis |
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PRObev™ is a heat-stable whey protein isolate that is clear in solution over a wide range of pH |
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levels. It is produced by utilizing a proprietary filtration |
process that isolates native whey |
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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 |
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11.40 – 11.55 Takasago International Indonesia, PT | ||
Topic |
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Takasago’ s KOKU on coffee |
Speaker |
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Ms. Yuvi Lie, Marketing Executive- Flavor Division |
Synopsis |
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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 |
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12.00 – 12.15 DuPont Nutrition & Health | ||
Topic |
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Hitting the“ sweet spot” for high protein beverage success |
Speaker |
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Choi Yik Huey, Application Specialist, Beverage |
Synopsis |
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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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