"ifia JAPAN 2024 The 29th International Food Ingredients & Additives Exhibition & Conference"
~Proposing a wide variety of cellulose materials and various applications of plant-derived~
Nippon Paper Industries Co., Ltd.
Nippon Paper Industries Co., Ltd.will be exhibiting at "ifia JAPAN 2024 29th International Food Ingredients/Additives Exhibition/Conference" at Tokyo Big Sight from Wednesday, May 22 to Friday, May 24.
"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 carboxymethylcellulose(ultra-low substitution degree CMC)" Sunrose(R)”We will introduce the SLD series of stevia sweeteners"Stevia Fin(R)”and"SK Sweet(R)”as plant-derived sweeteners.
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.
In addition, at this exhibition, we are participating in a collaboration project with Jumonji Gakuen Women's University as we did last year, and we will be distributing marshmallows with cellenpia (R) as a sample food. It can be expected to improve the texture and improve workability from improving stickiness by adding cellenpia (R).
Jumonji Gakuen Women's University Collaboration Project / Booth No.: No.4224
Collaboration Material Introduction Corner/Booth No.: No.4220
*The introduction of each exhibit is listed in the table below.
<Our Booth No.: 2107>
<Exhibit Introduction>
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Cellulose nanofiber "cellenpia(R)”
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Product Introduction It is a cutting-edgebiomassmaterial 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, chewy"a texture. Examples of uses: castella, fresh cream products, dorayaki, rice flour bread, tamagoyaki |
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Main Exhibition Contents (1) Water retention This section introduces the effect of suppressing the dehydration of food that occurs in all conditions, such as when heated or after freezing and thawing. (2) Shape retention We will make proposals that will lead to product stability, such as strengthening the noodle line of rice flour noodles and improving the shape retention of plant-based foods. (3) Suspension stability We will compare the properties that can hold uniformly dispersed for a long time with general stabilizers using dressings as an example. |
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Carboxymethylcellulose "Sunrose(R)”Series |
Product Introduction CMC is a material that impartscellulosederived from wood materials to its affinity with water. The SLD series, which has been used in food for a long time and has a unique function withthe Companyunique technology, has beenRecruitmentin various foods, including bread, and expresses the function of improving texture. Examples of uses: bread, cookies, cream, various noodles, etc. |
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Main Exhibition Contents For noodles, we will introduce an application example of rice flour noodles. Rice flour noodles are not elastic as they are and can easily break when boiled, but the addition of the SLD series can give the noodles strength. |
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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 high-sweetness sweetener obtained by extracting, purifying, and enzymatically treating the sweetness components contained in Asteraceae (Stevia rebaudiana Bertoni). Examples of applications: Protein and amino acid powdered beverages, plant-based meats, calorie-free, 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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<The 29th IFIA JAPAN2024 Overview>
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1. Venue |
May 22 (Wed)~24 (Fri), 2024 10:00~17:00 (3 days) |
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2. Venue |
Tokyo Big Sight South Hall 1.2.3.4 / 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 |