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The first culture in the world allowing dairy manufacturers to create naturally sweeter products while reducing added sugar

8 May 2019 – Health organizations, governments and retailers are setting objectives to reduce sugar in foods while consumers are increasingly focusing on sugar content, looking for healthy and natural products that taste great. This means dairy manufacturers are experiencing pressure to reduce added sugar in their products, especially in yogurt.

“Dairy manufacturers often add sugar to their products to compensate for the taste of post acidification, finding the right balance between sweet and sour. With our new patented culture, post acidification is very low, which reduces the need for added sugar,” says Jessica Bentley, commercial development manager, Fresh Dairy at Chr. Hansen.

Exploit the natural sweetness in milk
Sweety® Y-1 is an innovative culture solution allowing the natural creation of sweetness by unlocking milk’s own resource – lactose.

“Using what is naturally available in milk and applying our expertise in culture application, we have developed a culture that will enable a sweeter taste than other cultures can,” explains Kim Soerensen, senior principal scientist in strains, Bacterial Physiology at Chr. Hansen.

Sweety® Y-1 is a culture solution using Streptococcus thermophilus and Lactobacillus bulgaricus cultures. It can convert the existing sugars in milk, using more of the lactose and yielding glucose – which provides a greater sweetness intensity. This means you can add less sugar and still get the same sweet-tasting product, resulting in a healthier product offering.

Let your yogurt stay sweet throughout shelf life with a clean label
With Sweety® Y-1, Chr. Hansen brings a groundbreaking innovation to the dairy market. The culture enables manufacturers to meet modern market trends and consumer demands for healthy food by reducing added sugar without compromising the good taste of the product.

“Sweety® Y-1 is a mild culture with superior pH stability. This enables dairy manufacturers to create products that maintain sweetness throughout shelf life. As the first and only company to launch such a solution, we expect a lot of interest and are excited to engage with our customers,” Bentley elaborates.

Using Sweety® Y-1 cultures in the production of fermented dairy foods enables dairy producers to:
– Enhance sweetness by converting the existing sugar in milk
– Maintain the sweet taste during shelf life with very low post acidification
– Create natural and clean label products without the use of artificial sweeteners

“At Chr. Hansen, we are dedicated to improving food and health – not only for this generation but for the generations to come. To do this, we are actively contributing to the UN Global Goals, including goal number three: Good health and well-being. Sweety® Y-1 fits this agenda perfectly by using nature’s own resources to provide good tasting fermented dairy products with less sugar added, enhancing a healthy lifestyle,” Bentley concludes.

 

 

With a population of 642 million and a combined GDP of almost US$2.8 trillion, ASEAN, ranked as the world’s fifth largest economy, is fast becoming a major economic force[1].

 

The appetite and potential in ASEAN is huge. With a middle class population that will hit 400 million by 2020[2], ASEAN’s demand for food varieties and options has attracted F&B businesses from all over the world to extend their presence to the region.

 

Businesses need to understand that food is no longer just consumed for survival. Instead, ASEAN consumers are demanding for more health benefits as well as convenience to suit their urban lifestyles. From the smorgasbord of F&B trends arising, THAIFEX-World of Food Asia, the region’s largest dedicated F&B trade show, has handpicked those making headway this year.

 

1. Free-from products

Consumers have been actively seeking out gluten-free, lactose-free and allergen-free products – a category that is growing in popularity. While catering to the increasing allergy and intolerance rates across the developed world, free-from products also target health-conscious consumers. They seek “better for me” products like gluten-free and lactose-free products which are perceived as healthier choices. In 2018, 23% of new food & beverage products had a free-from claim and this number will continue to escalate with the global free-from food market expecting to record an estimated CAGR of 4.84% from 2018 – 2023[3]. Within the free-from category, the gluten-free retail market stands out; it is predicted to grow globally to US$4.7 billion in 2020, an increase of US$3 billion from 2016[4].

 

The free-from category is one of the 11 trend topics which will be featured across 11 halls at THAIFEX-World of Food Asia 2019. Get a chance to check out gluten-free products from baking and confectionery company, Coppenrath Feingebaeck GmbH, and trading company, Only Juices srl.

 

2. The esteemed ‘superfood’ title

Superfoods are also set to become a mainstay on consumer tables. Asians are reducing their rice intake as the nutritional value of foods becomes progressively more important[5], and superfoods are filling in the gap. The production of popular superfoods, like chia seeds, quinoa, seaweed and kombucha is a billion-dollar industry. The market for chia seeds alone is expected to increase to a value of US$2.1 billion by 2022, up US$1.8 billion from 2017[6]. The superfoods category is also one of the 11 trends topics which will be featured at THAIFEX-World of Food Asia 2019. To name a few, Sesamilk Foods Co Ltd and Petruz Açaí, which specialize in sesame milk and açaí products respectively, will be showcasing their products at THAIFEX-World of Food Asia.

 

3. Alternative forms of protein

Another growing food trend is meat alternatives, spurred by recent reports highlighting animal agriculture as a huge contributor of climate change. A study conducted by the Food and Agriculture Organization of the United Nations found that a substantial 18 percent of global greenhouse gas emissions are “directly attributable” to livestock production[7]. This has contributed significantly to the search for farmed meat alternatives such as cultured meat and plant-based substitutes.

 

Did you know that four out of the top five vegetarian markets globally are in Asia? India leads with 390 million vegetarians, followed by Indonesia (66.9 million), China (51.9 million) and Pakistan (33.2 million)[8]. With second-placed Indonesia boasting the largest population in ASEAN, the country serves as an excellent indicator that the market for vegetarian and plant-based products is set to expand in the region. Innova Market Insights will be sharing more insights about this topic as part of their ‘Top 10 Consumer Trends for 2019’ at the Leadership in Food Innovation Conference Series at THAIFEX-World of Food Asia 2019. In addition to plant-based products, edible insect-based food products are also growing in popularity and acceptance. The Asian Food & Feed Insect Association (AFFIA), an association which promotes the use of insects as food and as feed, are currently developing insect-based energy bars, pasta, burgers, bread and even peanut butter.

 

4. A new wave of ‘fast food’

 

Lastly, there is a surge in ready-to-eat (RTE) products which are mainly catered to the booming millennial population in ASEAN. There are more millennials in the workforce than any other generation, and by 2025, they will make up three quarters of the global workforce[9]. Due to millennials’ busy lifestyles and varied dietary intakes, they want food that is convenient and personalized, resulting in an increased demand for RTE products. Families are also getting smaller, and cooking meals from scratch is not seen to be as worthwhile an option as before. An example is the growing trend of RTE products such as bento boxes being sold via unmanned retail means, such as vending machines. Konbini Vending & Automation, which is already serving the Thai and Singapore markets, currently has plans to enter other ASEAN markets such as Vietnam. Another interesting trend to note is the usage of drones to as a faster form of delivery for RTE products. For example, Fling Asia is planning to launch an F&B drone delivery service within a small area of Thailand in the second quarter of 2019. Both Konbini Vending & Automation and Fling Asia are exhibitors at this year’s THAIFEX-World of Food Asia, where you can experiment with their services for yourselves.

 

Be at the forefront of F&B trends at THAIFEX-World of Food Asia 2019

 

At THAIFEX-World of Food Asia 2019, you will get to interact with food industry leaders and learn about the freshest trends shaping the future of F&B in ASEAN. Also be sure to look out for the top innovative products that will be crowned at the show.

 

[1] https://www.aseanstats.org/wp-content/uploads/2018/12/ASEAN-Key-Figures-2018.pdf

[2] https://theaseanpost.com/article/aseans-middle-class-fuelling-fb-industry

[3] https://www.mordorintelligence.com/industry-reports/free-from-food-market

[4] https://www.mordorintelligence.com/industry-reports/free-from-food-market

[5] https://www.scmp.com/news/asia/article/2147144/asia-falling-out-love-rice-new-wave-superfoods-make-their-way-dining

[6] https://www.statista.com/statistics/663458/chia-seed-market-value-worldwide/

[7] https://www.digitaltrends.com/features/the-future-of-food-meat-alternatives/

[8] https://www.foodnavigator-asia.com/Article/2018/07/02/Asia-dominates-vegetarian-markets-but-understanding-local-factors-crucial-for-sales-success#

[9] https://www.catalyst.org/research/generations-demographic-trends-in-population-and-workforce/#footnote3_iouw2aj

 

23 เมษายน 2562 – บริษัท เจริญโภคภัณฑ์อาหาร จํากัด (มหาชน) หรือ ซีพีเอฟ ร่วมกับผู้ประกอบการในอุตสาหกรรมอาหารทะเลจากทั่วโลก ในกลุ่ม Seafood Business for Ocean Stewardship (SeaBOS) กลุ่มความร่วมมือสากลในการพิทักษ์ทรัพยากรธรรมชาติและสิ่งแวดล้อมทางทะเล ประกาศเจตนารมณ์พัฒนาอุตสาหกรรมอาหารทะเลอย่างยั่งยืนบนบรรทัดฐานเดียวกัน รวมถึงนำเทคโนโลยีมาประยุกต์ใช้เพื่อยกระดับการตรวจสอบย้อนกลับสินค้าอาหารทะเลให้มีประสิทธิภาพยิ่งขึ้น และป้องกันปัญหาการทำประมงผิดกฎหมาย

การแถลงร่วมกันของสองกลุ่มความร่วมมือด้านความยั่งยืนทางทะเลระดับโลก ได้แก่ SeaBOS และ Global Dialogue on Seafood Traceability (GDST) ซึ่งมีสมาชิกรวมกันกว่า 60 บริษัททั่วโลก ในงาน Seafood Exhibition of North America (SENA) ณ เมืองบอสตัน สหรัฐอเมริกา มีจุดประสงค์เพื่อสร้างมาตรฐานความยั่งยืนใหม่ให้กับอุตสาหกรรมอาหารทะเลโลก ด้วยระบบตรวจสอบย้อนกลับที่ทันสมัย สร้างความมั่นใจให้กับผู้บริโภคว่าสินค้าอาหารทะเลที่รับประทานนั้นมาจากการผลิตที่มีคุณภาพ มีความอย่างยั่งยืน ตลอดจนคำนึงถึงความรับผิดชอบต่อสังคมและชุมชน โดยมีขอบข่ายความร่วมมือ ดังนี้

• การสร้างเป้าหมายที่เห็นชอบร่วมกันในชนิดและคุณภาพของข้อมูล เพื่อการตรวจสอบย้อนกลับตลอดห่วงโซ่การผลิตสินค้าในอุตสาหกรรมอาหารทะเล
• การส่งเสริมให้เกิดความสอดคล้องและเป็นไปในทิศทางเดียวกัน ในการร้องขอข้อมูลประกอบการซื้อขายสินค้า ในแง่มุมการตรวจสอบย้อนกลับอาหารทะเล ทั้งในอุตสาหกรรมประมงและการเพาะเลี้ยงสัตว์น้ำทั่วโลก
• การสร้างกลไกการตลาด เพื่อส่งเสริมการซื้อขายและการเข้าถึงสินค้าอาหารทะเลที่เท่าเทียมกัน ระหว่างผู้ผลิตขนาดเล็กและขนาดใหญ่ในทุกๆ ประเทศทั่วโลก
• การสร้างมาตรฐานเชิงเทคนิค เพื่อการสื่อสารแลกเปลี่ยนข้อมูลผ่านช่องทางดิจิทัลระหว่างบริษัทและผู้เกี่ยวข้องในอุตสาหกรรมอาหารทะเลทั่วโลก
• การพัฒนารากฐานการปฏิบัติสำหรับการออกกฎระเบียบ/กฏหมาย ที่มีประสิทธิภาพและเป็นไปในทิศทางเดียวกัน สำหรับหน่วยงานภาครัฐในแต่ละประเทศ ต่อผู้ผลิตและผู้แปรรูปสินค้า

นสพ.สุจินต์ ธรรมศาสตร์ ประธานผู้บริหารฝ่ายปฏิบัติการ สายธุรกิจสัตว์น้ำ ซีพีเอฟ กล่าวว่า บริษัทมุ่งมั่นในการดำเนินงานเพื่อสนับสนุนและมีส่วนร่วมในการขับเคลื่อนการเปลี่ยนแปลงอุตสาหกรรมอาหารทะเลทั่วโลกอย่างต่อเนื่อง ตลอดจนส่งเสริมอุตสาหกรรมการเพาะเลี้ยงสัตว์น้ำอย่างรับผิดชอบ รวมถึงการจัดหาปลาป่นที่มาจากการประมงที่สอดคล้องตามกฎหมาย มีการควบคุมและรายงานอย่างเคร่งครัด (Non-IUU Fishing) โดยร่วมกับกลุ่มความร่วมมือทั้งระดับประเทศและนานาชาติ เช่น คณะพัฒนาระบบการผลิตสินค้าและผลิตภัณฑ์ประมงไทย (TSFR) Seafood Task Force ศูนย์สวัสดิภาพและธรรมาภิบาลแรงงานประมงจังหวัดสงขลา องค์กรสากลด้านมาตรฐานความยั่งยืนของอาหารทะเล (GSSI) และ Seafood Business for Ocean Stewardship (SeaBOS)

ทั้งนี้ SeaBOS เป็นโครงการร่วมกันระหว่างมหาวิทยาลัยสตอกโฮล์ม ประเทศสวีเดน และกลุ่มผู้ประกอบการอุตสาหกรรมอาหารทะเลรายใหญ่ของโลกหลายราย เพื่อสร้างอุตสาหกรรมอาหารทะเลที่โปร่งใส ยั่งยืน และสามารถตรวจสอบย้อนกลับได้ตลอดห่วงโซ่การผลิต ตามเป้าหมายการพัฒนาที่ยั่งยืนของโลก หรือ UNSDGs ข้อ 14: การใช้ประโยชน์จากมหาสมุทรและทรัพยากรทางทะเล โดยสามารถศึกษาข้อมูลเกี่ยวกับโครงการ SeaBOS เพิ่มเติมได้ที่ http://keystonedialogues.earth และ https://traceability-dialogue.org/gdst-news/

A new study demonstrates that daily consumption of chicory root fibre in children aged 3 to 6 years, can keep the level of bifidobacteria higher and more stable, also during antibiotic treatment.
The study, conducted by Prof Tamàs Decsi, University of Pécs, Department of Paediatrics, Clinical Center of the University of Pécs, Medical School in Hungary, is the first of its kind to provide an in-depth investigation into the effect of prebiotic chicory root fibre supplementation on the gut microbiota composition of children aged 3 to 6 years, including those undertaking antibiotic treatment.
Anke Sentko, Vice President Regulatory Affairs and Nutrition Communication at BENEO, commented: “Young children are particularly susceptible to infectious diseases during the winter months that often need to be treated with antibiotics, which are known to significantly damage the microbiota. This kind of early disturbance of the microbiota composition can create an imbalance in the gut which may affect health in later years.”
Using state-of-the-art methodology and a randomised, double-blind, parallel, placebo-controlled trial, the study examined the supplementation of 6g chicory root fibre (composition of Orafti® Inulin and Orafti® Oligofructose), using maltodextrin as the control, amongst 258 healthy children aged 3 to 6 years, over a 24-week period during winter.
The findings showed that regular consumption of prebiotic chicory root fibre keeps the level of beneficial bifidobacteria higher and more stable, reducing the antibiotic-induced disturbances of the microbiota composition. In general, the children undergoing antibiotic treatment showed a reduction of microbiota, including bifidobacteria. However, those children also receiving the prebiotic supplementation demonstrated a significantly higher presence of bifidobacteria versus the control. The results build on a previous publication which demonstrated significantly reduced fibril episodes and sinusitis cases resulting from prebiotic chicory root fibre supplementation in young children, aged between 3 and 6 years old.
Anke Sentko continued: “The recently published results prove that prebiotic chicory root fibre intake selectively increases beneficial bifidobacteria in children aged 3 to 6 years old. Even under antibiotic treatment, their microbiota is more stable and balanced. Enriching a child’s nutrition with prebiotic chicory root fibre (inulin and oligofructose) is an easy and tasty way to boost their inner defence by supporting their beneficial bacteria.”
Inulin and oligofructose are the only plant-based prebiotics clinically proven. There is a wealth of research supporting the beneficial impact of BENEO’s prebiotic chicory root fibres in promoting good bacteria in the gut and creating a more favourable environment in the large intestine. These fibres are the preferred nutrients for beneficial gut bacteria and therefore encourage positive modulation of the microbiota composition to take place.

www.beneo.com

Soldi et al (2019): Prebiotic supplementation over a cold season and during antibiotic treatment specifically modulates the gut microbiota composition of 3-6 year-old children; Benef Microbes. 2019 Feb 19:1-12. doi: 10.3920/BM2018.0116. [Epub ahead of print] https://www.ncbi.nlm.nih.gov/pubmed/30776899

Lohner et al (2018): Inulin-Type Fructan Supplementation of 3- to 6-Year-Old Children Is Associated with Higher Fecal Bifidobacterium Concentrations and Fewer Febrile Episodes Requiring Medical Attention; J Nutr. 2018 Aug 1;148(8):1300-1308. doi: 10.1093/jn/nxy120.

Beijing, 2019

SIAL China is proud to announce the 10 finalists for the SIAL Innovation 2019 Award. The Gold/Silver/Bronze Prize winners will be announced during SIAL Innovation Awarding Ceremony which runs at 3:30 pm-5:00 pm May 14th, 2019 in Hall E3.

Xavier Terlet, president and founder of XTC World Innovation, SIAL Innovation’s partner, announced the selection of the 10 finalists earlier today. The 10 finalists were chosen from 184 excellent and innovative products by Jury pre-selection. The 10 prize-winning products all touch on developments that are important to Asian and Chinese food industry. Each product aims to bring enjoyment and pleasure to consumers through quality ingredients and product design. The jury considered health, packaging and customer convenience for selecting the SIAL Innovation Finalists. Each product will undoubtedly be popular with consumers in stores and restaurants. Every finalist can be found at the SIAL China exhibition hall (booth numbers indicated below). These products can also be found in the SIAL Innovation area @ Hall E3.

Finalists Include:
Altas Oil Industry – Honeyed Hazelnut Paste
Country / Region: Turkey
Natural spread with nuts, honey and milk. Preservative and artificial additive free. Selected for the indulgent recipe with nuts, honey and milk.

Swiss Sustainable Coffee SA – Damath Bouillon
Country / Region: Swiss
Natural broth in compostable pods for NESPRESSO machines. Capsules in
PLA, biodegradable thermoplastic polyester. Selected for the vegetable and
meat broth in compostable pods for Nespresso machines.

INNER MONGOLIA YILI INDUSTRIAL GROUP CO., LTD – Yiran Milk Mineral
Light Drink
Country / Region: China
Refreshing drink with milk minerals. High calcium. Fat-free. Low sugar and
calorie. Selected for the refreshing drink high in calcium and minerals in a
modern design bottle.

SOLIGRANO – Vege Spelt Burger With Pepper and Linseed
Country / Region: Poland
Vegan burger made with cereals and vegetables, soy free. High nutrients. Meat free. Ready in 15 minutes. Selected for the meat-free vegan recipe and the sophisticated packaging.

SABAVA (CHINA) HEAD OFFICE – 100g Sabava Veggie Chips with Salted Egg
Yolk and Fish Skin
Country / Region: China
Fish skin snacks with salted egg yolk. Rich in collagen and vitamins. With crispy and melt-in-the-mouth texture. No preservatives. Selected for the recipe.

INNER MONGOLIA YILI INDUSTRIAL GROUP CO., LTD – Gemice Sea Salt Avocado Ice Cream
Country / Region: China
Ice cream with avocado and sea salt. Selected for the indulgent and healthy recipe.

SAPPE PUBLIC COMPANY LIMITED – Job’s Tear Drink with Job’s Tear Pieces
Country / Region: Thailand
Plant drink with selected medicinal grain. Made with Job’s tears (coix lacryma – jobi). Gluten and cholesterol free. Vegan. Selected for the use of Job’s tears in plant drink.

BEYOND MEAT – Beyond Burger
Country / Region: USA
High-protein vegan burger, gluten and soy free. Non-GMO. Contains 20g plant protein per serving. Ready to cook. 2 pieces. Selected for the 100% plant-based burger-style recipe of the product.

VALFLEURI, PREMIUM EGG PASTA – Valfleuri Tendr’Epices – Organic Vegetable Pasta
Country / Region: France
Organic pulse pasta with spices. European and AB certification. Vegan. Made in France. Selected for the recipe made with pulses and spices and the naturalness of the product.

FOODISTRY CO., LTD – Real Porridge (4 Species)
Country / Region: South Korea
Porridge rich in vegetables in drink pouch to go. No sugar or additives. Can replace a meal. Selected for the plant-based recipe in convenient pouch.

SIAL Innovation is the only international contest with a presence in the four corners of the world. Made up of food-industry experts, and held in partnership with XTC World Innovation, the jury rewards 10 finalists and hands out the Gold/Silver/Bronze Awards. All the winners will benefit from the unique opportunity of travelling the world by displaying their products in a dedicated area, called World Champions Tour, within all the SIAL network shows, which take place in Canada (Toronto and Montreal), China, Indonesia, France and the Middle East.

(From L-R): Mr. Chaly Mah, Chairman, Singapore Tourism Board; Mr. Paul Wan, Managing Director, UBM Singapore & Ms. Esther Lee, Event Manager, Food and Hospitality, UBM Singapore 

Singapore, 10 May 2019

 

Food&HotelAsia (FHA), a focused and comprehensive business platform for Asia’s food & hospitality industry, received the highly esteemed ‘Special Recognition’ award at the Singapore Tourism Awards (STA) Gala Dinner held last night at The Ritz-Carlton.

The ceremony presented 29 awards in four categories. The Special Recognition award honours the efforts of organisations or individuals who have made key contributions to Singapore’s tourism landscape through their creativity, innovative ideas, best practices and by the sheer significance of their contribution to the tourism sector.

This is the third award FHA is recognised for at the Singapore Tourism Awards. Previously FHA took number one spot for Best Exhibition Organiser for its editions in 2008 and 2016.

With 40 years of experience, FHA has amassed recognition worldwide for being the leading authority and trendsetter for the food and hospitality markets in Asia. First started in a car park in 1978, FHA grew in depth and breadth, fully occupying all 10 halls of Singapore Expo by 2014. In an Economic Impact Assessment study of FHA, the event’s 2016 edition generated an overall revenue of $244 million, of which 74 per cent was foreign revenue, to the Singapore economy.

In 2018, FHA marked its Ruby Jubilee with a record breaking attendance of more than 80,000 industry professionals from 105 countries and regions.

“Since its inception FHA has continually reinvented itself to bring a platform that plays an intrinsic role in the transformation of businesses and, sets the stage for opportunities that propel the careers of future top chefs and baristas. We are very proud of this achievement as it delivers proof of our strong commitment to the industry, and that our formula to connect the food and hospitality community has been a winning one,” said Paul Wan, Managing Director, UBM Singapore, organiser of FHA.

“Receiving the prestigious Special Recognition Award is not possible without the shared vision of government bodies, trade associations, the F&B community, and above all, to employees who laboured behind the scenes edition after edition. This award is for everyone who played a role in creating FHA into what it is today – a highly trusted platform that delivers unforgettable experiences for global attendees,” he added.

“The Singapore Tourism Board (STB) seeks to create, anchor and grow business events that deliver rich content, draw visitors, and establish Singapore as a premier MICE hub with compelling, industry-leading content. FHA’s international reputation as Asia’s marketplace for innovation in the food and hospitality industries has contributed to Singapore’s standing as a global hub in these areas. We look forward to more of such large-scale events as we work in partnership with our industry stakeholders, and to welcoming future editions of FHA,” said Andrew Phua, Director, Exhibitions & Conferences, STB.

“Since its inception, FHA has been the stage where chefs in Singapore and around the world can showcase their culinary skills and art, and the event has, edition after edition, helped raise the profile of young, up and coming chefs on the international front. The Singapore Chefs Association is pleased that FHA has received this award and we look forward to continuing our collaboration with the event for many more years to come,” shared Eric Neo, President, Singapore Chefs Association.

Margaret Heng, Executive Director, Singapore Hotel Association added, “It has been rewarding to see how FHA has grown from strength to strength over the years. It has become a truly global platform where industry peers gather to exchange knowledge, share ideas and network. The Singapore Hotel Association is proud to support FHA as it stands out as an event that brings benefits to all stakeholders in the tourism industry, with hotels being one of them. We are indeed confident that FHA will continue to scale greater heights.”

 

Elevating event experience with Two Mega Events, Same Trusted Brand

More than four decades on, it is pertinent for the event to evolve to stay relevant to the industry especially to answer the call for fresh and innovative offerings. A bold move was made to expand and rebrand FHA in 2020 from one wall-bound event into two dedicated shows – FHA-HoReCa and FHA-Food & Beverage, forming the bedrock of “Two Mega Events, Same Trusted Brand.”

 

The Stage for Hospitality Excellence, FHA-HoReCa is a highly focused platform which gathers global stakeholders from the food service industry to showcase new to market innovations hotel, hospitality technology and style, and share best practices. Discover the Taste for Tomorrow, to address the more discerning and health-conscious consumer, FHA-Food & Beverage will bring together the best of food ingredients, drinks and fresh produces among others in a focused way to encourage connections and facilitate trade in Asia and beyond.

 

While FHA-HoReCa and FHA-Food & Beverage will have two distinct identities and differentiated offerings, they will share a unified goal of enabling businesses. The move to two dedicated shows will also offer both exhibitors and visitors more opportunities to engage as well as access to tools and knowledge for innovation. Beyond the show floor, participants can also embark on activities such as business matching and workshops, and catch high-octane competitions to round up their overall event experience.

 

FHA-HoReCa will be staged from 3 to 6 March 2020 and FHA-Food & Beverage three weeks later from 31 March to 3 April 2020, at the Singapore Expo. ProWine Asia (Singapore) 2020 will be co-located with FHA-Food & Beverage.