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DIC Corporation
Booth No. 2-224
Product / Service

Spirulina

LINABLUE®

DHA510 New Products

Phycocyanin New Products

Sacran New Products

Activities Based on the algae culture technology cultivated in the edible blue-green algae spirulina business that has continued for over 40 years, we, DIC have developed spirulina powder into the fields of health foods, food coloring, food ingredients, and feed. Currently, we are expanding our portfolio of algae by actively investing in increased production and collaborating with other companies. The exhibition will introduce our algae-derived products using the latest technology.
URL https://www.dic-global.com/ja/
Presentaion
Date 12 October 14:00~14:20 Location PJ
Title Manufacturing aiming at SDGs-Application of algae culture technology to health foods
Detail DIC is expanding its portfolio of algae with the aim of achieving the SDGs based on Spirulina business, which has continued for over 40 years. In this presentation, we will introduce many algae-derived products using the latest technology, such as natural pigments, plant-based materials, and utilization as functional food materials.
Date 13 October 14:00~14:20 Location PJ
Title Manufacturing aiming at SDGs-Application of algae culture technology to health foods
Detail DIC is expanding its portfolio of algae with the aim of achieving the SDGs based on Spirulina business, which has continued for over 40 years. In this presentation, we will introduce many algae-derived products using the latest technology, such as natural pigments, plant-based materials, and utilization as functional food materials.
Date 14 October 13:30~13:50 Location PJ
Title Manufacturing aiming at SDGs-Application of algae culture technology to health foods
Detail DIC is expanding its portfolio of algae with the aim of achieving the SDGs based on Spirulina business, which has continued for over 40 years. In this presentation, we will introduce many algae-derived products using the latest technology, such as natural pigments, plant-based materials, and utilization as functional food materials.

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