Fi Asia 2018 VisitorInvitationFiAsia2018-A5-large | Page 14

Free Technical Seminars
3 October 2018
15.15-15.45
Technical Seminar Room 16.00-16.30
Technical Seminar Room
Corbion Asia Pacific
Topic:
Clean label, Safety, Shelf Life &

Superior Taste
Speaker: Edwin Bontenbal, Director -

Business Development Director

Food, Asia
Synopsis: The consumer 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 Jungbunzlauer and IMCD
Topic:
Calcium Fortification of

Beverages
Speaker: Cecilia Ng, Marketing

Development Manager
Synopsis: 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
................................................................................
16.45–17.15
Technical Seminar Room
KMC and Lautan Luas
Topic:
Build a better burger with cost-

conscious and innovative

solutions from KMC in every layer
Speaker: Jens Helmer Larsen, Regional

Director - Asia Pacific
Synopsis: 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
................................................................................ Kancor Ingredients Limited
Topic:
OxiKan – Natural Antioxidant

Solutions for Food & Beverage
Speaker: Ms. Lakshmy Kaliyarmattom

Ravindran, Lead Business

Associate – Product Management
Synopsis: 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
................................................................................
Hall D1
Hall D1
Hall A1
Hall A1
FREE
Register at
www.fiasia.com
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