BEHN MEYER news
BM Food Ingredients: 26 May 2011
Behn Meyer Foodtech and Naturex SA organized a Natural Food Seminar Talk to Malaysian food processors
With the growing trend in the food industries for all things “natural” and “additives free”, Behn Meyer Foodtech organized on 26 May 2011 a full day seminar on “Ultimate Botanical Benefits for Innovative Food & Beverage solutions” with Naturex SA for customers at the Holiday Inn Glenmarie Resort in Shah Alam.

The response from the customers was great with a total of 89 customers participating in the seminar. They were from various sectors of the food and beverages market, such as the savory, health food and supplements, oil & fats and confectionary segments. It contained various talks by the product managers and a product show related to the emerging trend for natural, healthy and safe ingredients being used in food industries. 

Mr Oliver Meyer of Behn Meyer Foodtech opened the event with a warm welcome and introduced the four speakers from France, Mr Paul Janthial (Business manager’s of Nat Healthy), Mr Baptiste Demur (Business manager’s of Nat Stabil), Mr Bruno Griffoul (Business manager’s of Nat color) and Mr Lionel Lesegretain (Business manager’s of Nat color). 

The first topic presented was from Nat Healthy on turning food into healthy food. A line of botanical extracts known for their beneficial effect on health formulated for the functional food and beverage manufacturers. A lot of products were shared using these ingredients, which aim to provide health benefits. 

Mr Baptiste, the business manager of Nat Stabil, introduced the range of rosemary extracts – a natural antioxidant to preserve color, aroma and freshness in food and beverage products. Most of the customers commented that this was the most informative and fruitful session as he shared a lot of technical data about his products. 

Participants also showed keen interest in Mr Bruno’s session as a lot of samples containing various local flavors were given out for tasting and evaluation. He stressed that essential oils and oleoresins are added to flavors, seasonings and food manufacturers to standardize the aromatic profile, create longer storage periods and minimize the risk of microbial contamination. 

The last session was presented by Mr Lionel on Nat Color – an innovation in natural colors. The content of the topic gave customers more ideas about using natural colors to make their products healthier. The seminar included tasting many food and beverages samples, which had been prepared by our in-house food technologist. This created a lot of interest among the participants as they tasted the food according to color, taste and odor. 

The event was certainly a successful one and importantly created more market awareness about using natural ingredients as in line with the current market trends.
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