"ifia JAPAN 2023 The 28th International Food Ingredients/Additives Exhibition & Conference"
Nippon Paper Industries Co., Ltd.
Nippon Paper Industries Co., Ltd. will exhibit at"ifia JAPAN 2023 The 28th International Food Ingredients/Additives Exhibition & Conference”at Tokyo Big Sight from Wednesday, May 17th to Friday, May 19th.
"ifia JAPAN”exhibition for the food industry where many companies related to food ingredients and additives exhibit. Since many industry officials, mainly researchers and product developers from food manufacturers, visit, it is used as a place for business matching where technical exchanges and business negotiations take place.
The Company cellulose-based materials, we use Cellulose nanofiber"cellenpia(R)”and our proprietary water-swelling carboxymethyl cellulose(ultra-low substitution degree CMC)"Sunrose(R)”SLD series, powderedcellulose"KC Floc(R)”and stevia sweeteners"Stevia Fin(R)” and "SK Sweet(R)" as plant-derived sweeteners”addition to conventional applications, we will make new proposals based on trends in the food industry, such as for plant-based foods. In addition to introducing the features of each product through panels and exhibits, the stevia sweetener corner will hold a tasting event for regular protein cookies and additives, so you can experience the effect of making them more delicious and easier to eat.
When you visit, please stop by the Company booth.
*The introduction of each exhibit is listed in the table below.
| cellulosematerials | |
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Cellulose nanofiber "cellenpia(R)”
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Product Introduction It is a cutting-edge biomassmaterial that is created by loosening wood fibers to a fine level to the nano level. By adding it to food, it can give"Fluffy, moist, and chewy”. Examples of uses: castella, fresh cream products, dorayaki, rice flour bread, tamagoyaki |
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Main Exhibition Contents (1) Shape retention As an alternative to eggs, we will introduce the features that can maintain shape retention even if you lose meringue (egg white) using castella as an example. (2) Suspension stability We will compare the properties that can hold an evenly dispersed state for a long time with general stabilizers using dressings as an example. (3) Thickening properties We propose alternative uses for localized bean gum, a thickening stabilizer of polysaccharides used in processed foods such as ice cream. |
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Carboxymethylcellulose "(R)”Series |
Product Introduction It is a material that givescellulosederived from wood materials an affinity for water. It has been used in food for a long time, and among them,the Company SLD series, which has a unique function with its unique technology, expresses the function of improving the texture of gluten-free foods. Examples of uses: Gluten-free foods such as bread and pasta |
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Main Exhibition Contents For gluten-free foods, we will introduce bread and pasta as examples. In bread, the moisture retention function can maintain a moist feeling and add volume, while in pasta, it gives the dough firmness and prevents stretching. |
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cellulosePowder "KC Flock (R)” |
Product Introduction It is a product made from powdered woodcellulose. cellulose, which is also found in vegetables, is an insoluble dietary fiber, so it is harmless to the human body and has a slow biodegradability, making it an environmentally friendly material. Examples of applications: plant-based foods, cereal bars, shredded cheese |
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Main Exhibition Contents We will introduce the texture improvement and dietary fiber to plant-based food, which has become a hot topic in recent years, and how it is possible to respond to various measures such as meat fiber and the grated wasabi feel. |
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| Plant-based sweeteners | |
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Stevia sweetener "SK Suite(R)”
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Product Introduction It is a plant-derived sweetener with high sweetness that is obtained by extracting and purifying the sweetness components contained in the Asteraceae family (Stevia rebaudiana Bertoni). Examples of applications: protein and amino acid powdered beverages, plant-based meats, calories Off, sugar-free products |
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Main Exhibition Contents We will introduce the masking effect of suppressing odors and odors unique to proteins and amino acids and making them more delicious and easier to eat in this protein cookie tasting comparison. |
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1. Venue |
May 17 (Wed)~19 (Fri), 2023 10:00~17:00 (3 days) |
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2. Venue |
Tokyo Big Sight South Hall 1.2 / Conference Building 〒135-0063 3-11-1 Ariake, Koto-ku, Tokyo |
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3. Organizer |
Food Chemistry Newspaper |
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4. Admission fee |
Free (WEB pre-registration required) |
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5. Homepage |
https://www.ifiajapan.com/outline |