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Business networking platform for F&B manufacturers
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Wednesday, 01 October, 2014, 08 : 00 AM [IST]
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Anurag More, Mumbai
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fiogf49gjkf0d With more than 13,000 visitors in attendance and about 450 key ingredients’ suppliers in participation, the 2014 edition of Food Ingredients (Fi) Asia promises a show that is bigger and better than its previous editions. This forthcoming edition is being held from October 15 to 17, 2014, at Jakarta International Expo, in the Indonesian capital of Jakarta.
For the last 12 years, Thailand has been hosting the event, which serves as a platform for business networking for manufacturers of food and beverages and buyers from all over the world. Since 2010, it is being alternately co-hosted by Thailand and Indonesia.
The three-day exhibition will showcase a variety of interesting seminars and congress on food ingredients’ industries, including an international conference themed “Food for a Quality Life” on October 15 and 16, 2014. This conference will be held by the Indonesian Food Technologists Association (PATPI) in cooperation with the SEAFAST Center and Department of Food Sciences and Technologies, Faculty of Agricultural Technology, IPB. The conference will discuss issues and topics related to food ingredients. In addition, business players, including producers, buyers, distributors, scientists, and technology producers will exchange information and look at building wider network. Indonesia has a big opportunity to introduce its food ingredients potentially penetrating international markets.
The event is being organised by UBM Asia with support from Indonesian Food and Beverages Association (GAPMMI) and the South-East Asia Food and Agricultural Science and Technology (SEAFAST) Centre LPPM, Bogor Agricultural University (IPB).
Rungphech Rose Chitanuwat, business development director, UBM Asia, Food ingredients Asia, who is one of the organisers, said, “This will be the third edition of Fi Asia held in Indonesia, following the four successful exhibitions both in Thailand and Indonesia since 2010. Fi Asia grows 25 per cent per year and is determined to maintain its exclusive position as the most important route for food ingredient markets in Southeast Asia. About 450 participants and 13,000 visitors from 56 countries will be the targets of Fi Asia 2014. As many as 50 food and beverage companies in Indonesia will participate in the trade show and dominate more than 50 per cent of the trade show area at J I Expo Kemayoran.”
Important role
Purwiyatno Hariyadi, professor and director, SEAFAST Center, IPB, stated, “Asia-Pacific has been positioned with an important role to open more opportunities for food and beverage industries, and local industries should be able to take advantage from these opportunities to introduce the potential of this country. Both business players and public should be aware of the richness of Indonesia’s natural resources which are potential resources for food ingredients industries that could help boost the country’s economic growth.”
During the Food ingredients Asia 2014, the Student Association of Agricultural Technology (HIMITEPA), Food Science and Technology Department, Faculty of Agricultural Technology, IPB, will also hold the 12th National Student Paper Competition (NSPC) for undergraduate students. This year’s NSPC theme will be New Product Development: “Make a Revolution with New Functional Food Product Development.” The objectives of this competition are (i) to boost or motivate development of new food products in the form of functional foods, and (ii) to improve creativities of students in developing functional food products in Indonesia. In addition, Graduate Student Research Paper Competition will be held for postgraduate students. A congress of PATPI, which will elect new chairman of PATPI for the period of 2014-2020 and a convention of Federation of Food Science and Technologist Associations in the ASEAN (FIFSTA) to be attended by participants from ASEAN countries, will be other two important events, according to Hariyadi.
Ir. Adhi S Lukman, chairman of program committee, GAPMMI, informed, “Fi Asia trade show is known more than as a commercial trade because it provides added-value for the participants and visitors, a variety of useful activities for the industry. It is actually the best way for entrepreneurs in the food industry to visit Fi Asia 2014. It is expected that the trade show will motivate entrepreneurs to produce better products with high competitiveness so that they can compete with or even outpace other products in the global market.”
Highlights
Food For A Quality Life International Conference - Includes presentations on innovations in food processing, novel approaches in ensuring food safety and quality, recent advances in nutrition and health research, and emerging food issues including policy and climate change.
Halal Food Regulation Conference - Issues concerning the regulation and certification of halal foods will be discussed.
Innovation Zone - In association with Innova Market Insights, Innovation Zone is being organised and it will have selection of innovative products, showcased alongside insightful information.
Innovation Tour - Daily tours where a guide from nutrimarketing will take visitors around the show floor to meet with exhibitors and discover an extensive selection of the most innovative products.
Innovative Product Award - Fi Asia 2014 will recognise and honour innovation and excellence in new food ingredients.
Pavilions at the event
The event will have USA Pavilion.
International Conference
Food for a quality life
October 15-16 2014
Providing food for a quality life requires solving immediate and emerging challenge involving interdisciplinary and multidirectional approaches incorporating all sectors: corporate, government, academics and the public throughout the world. Challenges in security, safety, quality and nutrition are found and continue to emerge in all points of the food chain, from farm to table, thus requiring the meeting and contribution of all parties involved.
This international conference will be the venue where results of recent research developments, trade and business advances and all other food related issues and ideas are discussed and exchanged with all parties involved in driving the global food production. Corporates, governments, academics and the general public are welcome to participate and join the discussion.
Topics of discussion include innovations in food processing, novel approaches in ensuring food safety and quality, recent advances in nutrition and health research and emerging food issues including policy and climate change.
Agenda
Day 1: Wednesday, October 15 2014
Plenary 1: Innovations in food processing
Plenary 2: Novel approaches in food safety and quality
Day 2: Thursday, October 16 2014
Plenary 3: Advances in nutrition and health research
Plenary 4: Emerging food issues
Seminars
On the first day of the seminar, that is on October 15th following topics will be presented:
V V Lee will give presentation on 'Solutions to Blood Glucose Management and Health Benefits in Obesity Prevention.' The points that will be covered in the presentation are diabetes is a public health issue affecting not just developed countries but even more rapidly in the emerging and low income countries with growing middle class. Maintaining optimal blood sugar levels is important for the ageing population, people at risk, weight-watchers, younger consumers and the general population wanting to eat in a way that is healthy and satisfying. Authorities have raised interest in prevention because of huge public health costs. This presentation will include an update of DuPont Danisco ingredients for blood glucose and weight management and review of the benefits of lower Glycemic Index/Load diet on satiety.
Pam Yates, APAC research manager, Mintel, will give presentation on 'Global Food Ingredient Trends and How They Can Influence Product Development in South East Asia.' Highlight of the presentation will be key global trends that will continue to influence product development in 2014; Naturalness, High Protein and Health and Wellness. You will understand how natural ingredients are growing and featuring more in innovation as well as how the high protein trend has extended beyond the US and is evolving beyond muscle building and weight management. Finally, we will then look forward and explore ingredients that are emerging and are likely to feature more in future innovation.
Per Clausen and Thun Yi Jing will give presentation on 'Functional Cocoa Butter Substitutes (CBS), Cocoa Butter Replacers (CBR) and Filling Fats to Make Healthier Chocolate.' The points that will covered are cocoa butter is widely regarded an essential ingredient in chocolate production, but the fact is that cocoa butter is not necessarily the best choice. Alternatives to cocoa butter are developed to make life on the processing line a whole lot easier and provide chocolate producers with the desired end-product. Traditionally cocoa butter alternatives are produced by means of hydrogenation and are therefore high in trans fatty acids. The question beckons, how can we compound with a healthier profile whilst at the same time maintaining quality? Choosing the right fats is thus crucial in today’s health-conscious consumer market.
Ejvind Skyette Christensen, dairy and ice cream technologist, will give a presentation on 'Ekomul KREM series - the industry’s choice of emulsifier-stabiliser blend for ice cream system.'
Eric Chow, application technologist-confectionery, will give presentation on 'Optimization of chocolate recipe with the use of Ammonium Phosphatide and PGPR.' Points that will cover in the presentation will be with the use of the correct amount and combination of emulsifiers, it is possible to have cost savings in the chocolate/compound recipe. Presentation will discuss how ammonium phosphatide and PGPR affects the plastic viscosity and yield value of chocolate. Aside from the three grades of PGPR, Palsgaard will also introduce a new grade of ammonium phosphatide.
Quek Rui Song will give presentation on 'Emulsifiers for pastry margarine and cake margarine.' The presentation will have points like emulsifiers, fat blend and processing parameters play an important role in the quality of margarine. The presentation will discuss how to achieve attributes such as softer cake with better volume and crumb structure; how to produce pastry margarine with good plasticity, easy to handle during lamination, and good puff in baked pastry.
Ramón Páramo will give presentation on 'Tomato in Asia.'
Vince Paul Martin will give presentation on 'Natural colour stability in Asian markets.' The presentation will focus on points such as globally the food and beverage markets are experiencing a demand to reduce the reliance on synthetic ingredients. In Europe, the food colour market has shifted to natural colours, in America the same shift has started. Asian consumers are also demanding the same changes, but the market in Asia is different from Europe and America.
The temperature tends to be a lot higher, the sunlight more relentless, and the supply chain longer. All of these local issues are hurdles to the transition to natural colours. This talk will demonstrate the enhanced stability colours available by application of Kalsec Durabrite technology.
Federico Noltenius, director, international sales, Kraft Food Ingredients, will talk on 'Cheese Powder: the Ultimate Solution Ingredients.' The presentation will also focus on how can you get a better product to market in the fastest way possible? Our result-oriented culinary capabilities may help you answer that question. Our strong link with technology and broad expertise in food service applications can give you the edge you need. It begins with a formal product concept development process, keeping one eye on the bottom line and the other on the assembly line. Plus, Kraft Food Ingredients is truly a creative culinary culture, constantly developing manufacturing-friendly and on-trend applications that are designed to take your products from the grocer's shelf straight to the consumer's cart.
Laurent Collet, area sales manager, Nexira, will give presentation on 'Acacia Fibre - a Soluble Healthy Fibre.' The presentation will focus on Nexira is a world leader in acacia gum. Acacia is widely used by the food and beverage industry for its functional properties, as well as for its nutritional and health benefits. For more than a decade, Nexira has focussed its research works on the nutritional benefits of acacia gum as a source of healthy soluble fibre. Acacia Fibre is the choice ingredient for fibre fortification of finished product that can be applied to many applications such as beverages, baked goods, dairy products, and nutraceuticals. Consumers are increasingly aware of what they eat and are seeking healthier, natural, and tasty products.
Potent algae
Andre Melo will talk on 'An introduction to the world’s most potent algae product.' The points which will be discussed are the number of people around the globe not consuming enough Omega-3 essential fatty acids is staggering, Omega-3 is one of the biggest deficiencies of modern society.
Koen Van Praet, regional lead, fibre, Asi, SFI, global platform health & wellbeing, will give presentation on 'Fiber.' The presentation will include points such as the ageing population and modern life is characterised by a sedentary lifestyle. Little physical activities and unmodified eating habits result in a surplus daily calorie intake. These habits will impact the health of a population and increase health care costs. Some customers start to exercise or look for different food choices to help them keep healthy. Consumers are particularly concerned about fat and sugar intake to avoid excessive calorie intake. Tate & Lyle focussed on researched and produced functional ingredients Promitor, Sta-Lite and PromOat to lower blood cholesterol and glucose levels, improve digestive health and reduce caloric intake.
On the second day that is on October 16th following topics will be presented:
Napat Chaovanaopas will give presentation on 'Innovative applications using Polyglyceryl Fatty Acid Ester.' The following points will be mentioned in the presentation, Polyglyceryl Fatty Acid Esters (PGFAs) are commonly used as food additive especially bakery, chocolate or other application resulting in enhanced stabilisation of O/W emulsion and foam. However, they can be used as solubiliser in beverages as well.
Tadanobu Nishikawa will give presentation on 'Baking and dessert mixes, overview and trends.' Following points would be focussed in the presentation, the diversity of processed foods is increasing and the food manufacturers are under increasing pressure to bring new variants to market more quickly. Consumers are demanding new flavours in convenient formats for on-the-go consumption. At the same time, consumers are rediscovering the pleasure of cooking at home with family and friends. Bakery powder mixes are well suited for this consumer trend. BASF introduces the latest Asian market trends for bakery powder mixes, to help food manufacturers and brand marketers position their products success in capturing the increasing consumer demand. Come and discover how BASF's food performance line is uniquely able to deliver consistent, high quality, and innovative bakery powder mix products.
Rashmi Uppal will give presentation on 'Introducing elaVida - Natural goodness from olives.' The points which will be included will be in past few years, also fuelled by EFSA’s positive opinion about the health benefit for olive oil polyphenols, the sector saw increased market dynamics in new food product launches featuring olive polyphenols. Olive polyphenols complement the activity of vitamin E and C by activating the body’s own antioxidant system. Accumulating science shows that they exert their antioxidant effects in the context of heart health and joint health.
Per Clausen and Lulu Allorde Pedrajeta will give presentation on 'Application of Functional Filling/Spread Fats in Baked Goods.' The presentation will have points such as the fat system is crucial to the processing parameters and sensory properties of fillings & spreads in the baked goods; not to mention their shelf life and quality; around 30% of every filling is the filling fat; with a key influence on the stability, melting properties, texture and flavour release. When changing from standard shortening, standard margarine or butter in a bakery filling, the critical point is to get the right structure and sensory qualities of the product. The type of products used for bakery fillings varies widely from simple margarine or shortenings used in cake fillings to more sophisticated blends and interesterified fats.
Jane Barnett, SEA/India/ ANZ insights manager, Mintel, will give presentation on 'Redefine the boundaries of innovation.' The article will have points such as how are companies reacting to today's fast-changing consumer? They are creating new opportunities by moving into different category spaces. To this end, join Mintel's presentation, where you'll find out how: - established brands stretch into new markets; - products fill new roles; - experimentation creates a point of difference; and - consumers are reacting to this type of innovation.
Dr Yannick Piriou will give presentation on 'French Maritime Pine Bark extract for health and beauty: latest clinical evidences.'
Taste modulation
Dr Imad Farhat, VP innovation, Firmenich Shanghai, will give presentation on 'Innovation in taste modulation: enabling healthy eating.' The following points will be included in the presentation, the increasing consumer demand for foods and beverages with reduced levels of sugar, fat, salt and the pressure to remove selected additives from foods is placing significant challenges on food manufacturers. The challenges are maintaining the desirable eating quality while controlling the overall cost of the food product and ensuring and maintaining a consumer-recognised ingredient statement. The presentation will review the latest understanding of the multi-modality of sensory perception and the importance of factoring in the cross-modality of the sensorial signals in engineering foods and beverages with reduced sugar and fat.
Dr Sidd Purkayastha, VP, business development & regulatory affairs, PureCircle, will give presentation on 'Stevia 3.0.' The following points will be discussed in the presentation, as diabetes and obesity have become more common, the need for a healthy lifestyle and eating habit are critical. Natural sweetener with no calorie like Stevia is a great alternative to healthy eating. The presentation will cover the newest development of Stevia and regulatory aspects in the world.
Tan Hui Fern will give presentation on 'Advancing Sweetening Technologies with Qorus Innovations.'
Heiko Zipp will give presentation on 'Nature Identical Hydroxytyrosol - Learning from Nature to Offer Best in Class Functional Ingredients.'
The presentation will focus on hydroxytyrosol, the active ingredient of olive, functioning as a highly active antioxidant in the body. Considered as one of the most powerful antioxidants, the oxygen radical absorbance capacity of hydroxytyrosol is 10 times that of green tea and more than two times greater than that of CoQ10 and quercetin. Hydroxytyrosol is generally extracted from olives or olive leaves - a very costly process that results in maximum 40 per cent purity. In order to fulfil the growing market needs for a more price-attractive product at a high percentage of active ingredient, Wacker has developed a nature-identical hydroxytyrosol with a purity of over 98 per cent at highly reduced costs ideal for dietary supplements, functional food, beverages and cosmetics.
Yuji Sato will give presentation on 'Trehalose: Multifunctional Dissacharides as Quality Improver in Food Industry.' The presentation will have points such as Trehalose is a naturally occurring, non-reducing disaccharide consisting of two glucose molecule. Produced by leading biotechnology in Japan, Trehalose is known as multi-functional sugar following its unique properties. This functional sugar can be applied in wide range of industries: bakery, confectionery, meat products, seafood, beverages, processed food, fruit and vegetables. Its efficacy is to maintain colour, improve texture & taste, extend shelf-life and prevent frozen damage. Trehalose has been approved in Asia, USA, Europe, and Australia. As natural and halal product, Trehalose enables us to obtain healthy and better quality of food and beverage.
Gillian Nicholson will give presentation on 'Fortitech Premixes by DSM.'
Kumar Navile will give presentation on 'Enzyme application in food industries.'
Edwin Bontenbal will give presentation on 'Natural strategies in preserving chilled & shelf-stable foods.' The points that will be covered in the presentation will be both chilled and refrigerated food need to be stable and safe during their respected shelf life. The requirements are totally different, shelf-stable products need to be stable in the store and the home for 9-25 months at high temperatures (up to 350C) while for refrigerated products only 30-50 days are needed at 4-120C. Different interventions can be used to assure shelf life and safety, from reducing the growth rate of micro-organisms to increasing the lag time. Designing the right product and ingredients can be a difficult task, practical guidelines with respect to the food characteristics (Aw, pH, moisture content, storage temperature) will be discussed. Further, different natural ingredients that can be used to complement and assure both the safety and shelf life will be discussed and compared.
Dr Adrian Chudalla will give presentation on 'Elderflower - Hystorical Ingredient with New Applications.' The presentation will include points like there are few plants like the Elder that have been so mystified and glorified across so many continents for so many thousands of years. The Elder tree is an essential part of ancient healing and folklore. During the Middle Ages, it was believed that a goddess lived in the Elder tree and decided your luck, prosperity, happiness and health. Nowadays the Elder flower is rediscovered in different applications like energy drinks, refreshing cocktails and others.
Indonesian market
Over the last five years, Indonesia, as the most populous country in ASEAN and number four in the world, has been a developing market for food ingredients with an average growth of 41% for processed foods. As the largest market in Asia for food and beverage products, Indonesia will stay robust and potential for 20 years to go.
ASEAN region
The ASEAN region has great potential for growth with a population of 560 million consumers with changing tastes. The region is recognised by the industry and leading market research firms as one of the major emerging markets for food ingredients. Indonesia is one of the strongest markets in the region with 41% growth in processed food consumption in the last 5 years.
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