INA FOOD INDUSTRY CO., LTD.
| Booth No. | 1-324 |
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Demonstration
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We propose new applications of agar and solutions for quality deterioration during freezing.
We propose using new Ultra Agar to prevent cracking in "langue de chat" and "Monaka", and to improve the texture of rice from previous year. Additionally, we introduce quality maintaining solutions such as reducing damage from freezing.
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| Product / Service |
Ultra Kanten SV-100 Ultra kanten TR-100 Kuttsukanaide（Prevent pasta from freezing damage） Clair Art Sheet S (Printable and Edible Film) Alternative solutions for rising-cost thickening polysaccharides |
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| URL | https://www.kantenpp.co.jp/corpinfo/ |
Presentaion
| Date | 10月15日 12:00～12:20 | Location | PC |
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| Title | No More Breaking! New Agar to Protect Baked Goods | ||
| Detail | |||
| Date | 10月16日 11:00～11:20 | Location | PD |
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| Title | Proposal for Edible Films that Enhance Event Scenes! | ||
| Detail | |||
| Date | 10月16日 12:30～12:50 | Location | PC |
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| Title | Response to Rice Price Surge: Proposals for Yield Improvement and Texture Maintenance | ||
| Detail | |||
| Date | 10月17日 15:30～15:50 | Location | PD |
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| Title | Unchanged Quality Even with Freezing - Proposals for Texture Maintenance and Food Loss Reduction | ||
| Detail | |||