FOOD ANALYSIS TECHNOLOGY CENTER SUNATEC
| Booth No. | 1-398 |
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We support our clients in solving their issues by providing proposals grounded in reliable analytical technology.
We can provide a variety of food-related various inspections and analysis based on our solid technical capabilities and wealth of experience, identification of issues based on our strong background, and proposals aimed at resolving the issues. We prepare a wide range of test items such as tests for the nutrition labeling of processed food. vitamins, amino acids, organic acids, fatty acids, or functional ingredients in supplements.
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Testing required for nutritional labeling of processed foods |
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Presentaion
| Date | 11:00 11:05～ | Location | PF |
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| Title | What are the test methods that serve as scientific evidence for food expiration date labeling? | ||
| Detail | Recently, an increasing number of food business operators are reviewing their expiration dates to facilitate exports, reduce food loss, and address the impact of rising outdoor temperatures caused by global warming. In this presentation, we will explain the core concepts of testing required to establish expiration dates based on scientific evidence. | ||
| Date | 13:00 13:05～ | Location | PF |
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| Title | Supporting product development by quantifying ”deliciousness” | ||
| Detail | In product development, teams frequently face challenging decisions regarding "tastiness"—whether it's differentiating from competitors, assessing the impact of raw material changes, or tracking quality changes during shelf life. Furthermore, relying solely on sensory evaluation can make it difficult to provide objective explanations. In this presentation, we will introduce our initiatives to quantify tastiness through the analysis of taste, aroma, and chemical components, supporting decision-making in product development. | ||
| Date | 14:00 14:05～ | Location | PF |
|---|---|---|---|
| Title | What are the test methods that serve as scientific evidence for food expiration date labeling? | ||
| Detail | Recently, an increasing number of food business operators are reviewing their expiration dates to facilitate exports, reduce food loss, and address the impact of rising outdoor temperatures caused by global warming. In this presentation, we will explain the core concepts of testing required to establish expiration dates based on scientific evidence. | ||
| Date | 16:00 16:05～ | Location | PE |
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| Title | Supporting product development by quantifying ”deliciousness” | ||
| Detail | In product development, teams frequently face challenging decisions regarding "tastiness"—whether it's differentiating from competitors, assessing the impact of raw material changes, or tracking quality changes during shelf life. Furthermore, relying solely on sensory evaluation can make it difficult to provide objective explanations. In this presentation, we will introduce our initiatives to quantify tastiness through the analysis of taste, aroma, and chemical components, supporting decision-making in product development. | ||