|NFI Seminar venue||P&B/PFI Seminar venue||Exhibitor Seminar venue|
10:10 ～ 11:10N1-1Prevention of Frailty in the Older People in Japan
10:30 ～ 11:30P1-1About food industry container and packaging trends
11:40 ～ 12:10N1-2Current status in Japan and our new concept ingredient for the salt reduction
12:00 ～ 12:30P1-2About rice flour with measures against wheat contamination and its marketability
12:40 ～ 13:40N1-3What is CBD ? Current problems and issues of the domestic market.
13:00 ～ 14:00P1-3防災食についての考え方〜ローリングストック基礎から実践～
14:10 ～ 15:10N1-4Main Points for food Material Patent
14:30 ～ 15:30P1-4HACCP Implementation of Food Business Operators under COVID-19
15:20 ～ 15:50E1-6Nutritional content measurement that can go this far! Introduction of Near Infrared Analyzer
15:40 ～ 16:40N1-5Halal certification and export / entry into the Islamic market
16:20 ～ 16:50E1-7An effect and effect with the dietary fiber of the barley to modern people by JIKEI UNIVERSITY
|NFI Seminar venue||P&B/PFI Seminar venue||Exhibitor Seminar venue|
10:20 ～ 10:50N2-1"Oats" Full-scale start of plant-based raw material sales
10:20 ～ 11:20P2-1How to succeed in overseas sales of Japanese food in a short period
10:20 ～ 10:50E2-1Fermented foods and Low-salt foods in the future
11:20 ～ 12:20N2-2Latest Global Trends in Wellness Foods: How Utilize them in Product Development?
11:20 ～ 11:50E2-2Development of new rice cultivars having high resistant starch (RS)
11:50 ～ 12:50P2-2Why are major food chains now starting to use TABETE? -How food loss reduction can promote the SDGs and improve profit margins-
13:20 ～ 14:20P2-3Brush up to an attractive shop!!
13:20 ～ 13:50E2-4茶成分テアニンの素材開発
14:20 ～ 14:50E2-5Vegetable Protein Food
14:50 ～ 15:20P2-4*
15:20 ～ 15:50E2-6Rice bran makes bread even more delicious and nourishing.
15:50 ～ 16:50P2-5食事からのWell-being ～豊かな食卓を目指して～
In the super-aged society, preventive measures for frailty including sarcopenia and cognitive decline which have high prevalent among the community dwelling elderly, are important issues to be solved. In particular, besides the maintenance of physical activity, it is necessary to recommend the older persons to have proper amount of proteins and to pay attention for the lack of vitamin D from the viewpoint of food and nutrition as a preventive measure against frailty. In addition, there have been many scientific evidences so far accumulated for frail prevention by RCTs with intervention of exercise and nutrition.
WHO member countries have agreed to reduce salt intake 30% relatively by 2025, and in Japan, the movement begin to appear such as the government established subcommittee of a salt reduction.
On the other hand, COVID-19 has significantly changed consumers' awareness of health.
Our new ingredient "REAL MIX-Kombu" was developed by harmonizing the balance of the five original flavors by reproducing the original taste of kelp and brings out the original taste of food materials and seasonings.
Since all the component related to the five original tastes (sweetness, acidity, salt, bitterness, taste) are included in an exquisite balance, it has the power to realize a long-lasting taste and bring the deliciousness.
It also contributes to enhancing UMAMI and reducing costs, and naturally suppresses the amount of seasonings and sodium, resulting in a naturally reduced salt processed food.
In recent years, the hemp-derived ingredient cannabidiol (CBD) has continued to grow in the healthcare field on an unprecedented scale. It is an ingredient approved as a medical drug (not approved in Japan), including health foods and cosmetics, vapes, bath salts, and some general foods such as gummies, chocolate, soft drinks, and alcoholic beverages. It has been imported in Japan for several years, but due to problems such as the Cannabis Control Law, many companies cannot enter the market considering business risks. We would like to introduce new movements in the future, such as the impact of the Ministry of Health, Labor and Welfare setting out the direction of reviewing the Cannabis Control Law and the raw materials for next-generation CBD.
Most of currently-available food materials are known from a long time ago. It is difficult to obtain a patent covering a known food material. Although a patent concerning a new food material is easily obtained, such a new food material is not attractive for consumers. Food companies make efforts to obtain a patent covering a known food material to differentiate their companies from competitors.
The object of this presentation is to provide know-how to obtain a patent covering a known food material based on actual cases.
Halal certification is now required in the Islamic market, mainly in Southeast Asia. What are the target products? Which country is it valid for? Then, I will explain the basics of Islam and the basics of halal certification.
A wide range of genres, including foods, health foods, cosmetics, daily necessities, as well as raw material and packaging material manufacturers, can be asked.
Packaging plays an important role in distributing goods as commodities. In addition, packaging can increase the value of a product and create good-selling products.
The functions required for packaging are changing in response to social conditions. Here, we will focus on food packaging, explain the latest trends on current issues such as responding to the positive list of packaging materials, food loss measures, elderly people measures, environmental measures, etc., and consider future food packaging trends.
Table of contents
1. Purpose and role of containers and packaging in food
2. Points to keep in mind when designing packaging to create food that sells
3. Recent movements in food containers and packaging and future prospects
(1) Amendment of the Food Sanitation Law: Response to the positive list of packaging materials
(2) Packaging for the elderly
(3) Microwave oven-compatible packaging
(4) Packaging for the realization of a sustainable society
(5) Food loss measures
As COVID-19 has attracted a lot of attention, the measures of food business operators to "hygiene management in accordance with HACCP" based on the Food Sanitation Law, which started in earnest after the grace period ended in June 2021, has not been widely reported. However, under COVID-19, there are food businesses that have solemnly proceeded with efforts to the HACCP regulation. It is said that the spread of HACCP to small and medium-sized businesses is a major issue, but how have restaurant chains and retail chains proceeded with HACCP compliance in their restaurants/stores? In this lecture, I would like to introduce the results of the surveys and efforts to support HACCP compliance in restaurants that I have conducted with students of the Department of Food Science and Technology and the Graduate Couse of Safety Management in Food Supply Chain at Tokyo University of Marine Science and Technology. In addition, I would like to talk about the implications of HACCP for small and medium-sized businesses and individual shops.
Minimum measurement time of 30 seconds! No reagents needed and easy to operate! No reagents required and easy to operate! Introducing the Near Infrared Analyzer.
The measured value can be used as-is for ingredient display (can be used by indicating "estimated value").
Easy to operate with touch panel type.
A wide variety of built-in calibration curve data. Abundant built-in calibration curve data. Reconstruction is possible by adding manual analysis data.
Adopted in the soy sauce industry.
At the hospital attached to the current Jikei University School of Medicine, I donate all lunch in the hospital with wheat rice. It is popular with patients, and there is a lot of one "that changed the home meal into wheat rice".
The attitude of appetite becomes more and more important while the eating habits greatly change, and a lifestyle-related disease continues spreading. As for "the recurrence to wheat rice superior in nourishment balance to talk about by this lecture," it may be for the hint of the way of the meal of modern people.
We will explain the measures to deal with the issue of "food loss" and "food waste," which have been attracting attention recently, and introduce solutions and actual operations at stores based on case studies of major food service chains that are members of TABETE.
In general, improving profit margins and promoting the SDGs are not contradictory concepts, although they are often put on the back burner when considering company profits.
In this article, I will thoroughly explain how TABETE has already been used to reduce the waste rate and increase the profit margin.
The restaurant industry was severely hurt by Corona. On the other hand, despite the difficult environment in the restaurant industry, restaurants are trying to become the starting point for creating a new lifestyle culture through delivery and takeout services. I believe that we have been reminded once again that the existence of restaurants creates "human flow," "liveliness," "fun," etc.
In this seminar, we will talk about the attractions that people expect from restaurants in the future. The time when price, taste, and design are the only things that make a restaurant competitive has passed, and restaurants are also expected to be involved in the SDGs and considerate of the local community and environment. As society as a whole tends to seek coexistence and compassion, it is also important to communicate how we want our restaurants to be in the community and society.
In the midst of a harsh environment, restaurants that are individually connected with production farmers, dairy farmers, fishermen, etc., providing delicious meals to customers, and enhancing their brand power through social networking sites and local communities are becoming popular. We will take a look at these restaurants that are exploring new directions and tell you how to make your restaurant more attractive in the future.
Translated with www.DeepL.com/Translator (free version)
We have introduced a new technology, hydrolysis technology, and started the plant-based food (PBF) raw material development business, which is drawing attention from the consideration of the environment. During our presentation, we will introduce our first products, oat powder and its saccharified liquid, which are also drawing attention as the best milk alternative. Oat powder "EX-OAT" manufactured by hydrolysis technology is a new oat powder that cannot be found anywhere else, as it is made into a powder after loosening (pregelatinizing) the macromolecule structure of starch.
It is a new oat powder material which is different from crushed oat powder and has unique processing suitability. It can also be used as a partial substitute for wheat flour in various foods.
Taking advantage of this characteristic, we are also promoting the commercialization of "OAT saccharified liquid" which is saccharified "EX-OAT" as a raw material. It can be used not only as a raw material for oat milk, but also for ice cream, yogurt, various fillings, etc.
Booth No. 502~503
The manager of the "Food Export School" will talk about "the key to successful food export" based on 27 years of overseas food sales experience and 5 years of food export consulting experience.
As a retailer, I have been stationed overseas for 9 years in 2 countries, experienced selling Japanese food overseas, launched a food export business in Japan, experienced food overseas export in container units and overseas sales channel development, GFSI Japan's first technical committee member experience in food product development, I will explain that there are two key factors for successful food export.
Regarding food exports for beginners, I will explain the method (sales method) of developing overseas sales channels for intermediate users from macro information, and then the two key factors for successful food exports are "overseas support for food additives" and "sales." I will explain about "overseas support for deadlines".
For food manufacturers who really want to succeed in food export and overseas expansion, understand that food export cannot be successful unless they overcome the two barriers of overseas support for food additives and overseas support for sales periods.
Starch Technologies Co., Ltd. (ST) is a venture company which was founded by two scientists expertized in starch biosynthesis in rice endosperm in February, 2019. Based on our investigations, we have developed 3 new rice cultivars having modified starch structures and hence functional properties. We are focusing on the practical utilization of a new cutivar named “Manpukusurari” for various food and industrial applications, because it contains a high resistant starch by approximately 10 times higher than that in the usual japonica-rice cultivars. With a close cooperation between Gunma Seifun Co., Ltd., new goods such as breads and needles using Manpukusurari as starch materials are expected to be launched in the near future.
1.Lack of nutrition with children, and rice bran.
2.Rice bran makes bread delicious. And it can also be used for cakes and cookies.
3.Function of rice bran.
4.Antioxidants that contribute to food self-sufficiency and global food demand.
１．Japan Vegetable Protein Food Association
２．Vegetable protein food
（１）Difinition and standard
（２）History and manufacturing process
（３）feature ad application
３．Nutrition and physiology of vegetable protein food