BEHN MEYER news
BM Food Ingredients: 16 - 18 May 2018
Wholesome Food

Behn Meyer at Food Ingredients Vietnam 2018 in Ho Chi Minh City, Vietnam

Continuing their trend of excellent performance as they head into their 25th year of operation, Behn Meyer Vietnam recently participated in Food Ingredients Vietnam 2018 which took place at Saigon Exhibition and Convention Centre (SECC) in Ho Chi Minh City from 16 – 18 May 2018.

The latest iteration of the biennial Food Ingredients Vietnam event turned out to be the biggest and best yet, boasting a 58% increase in number of exhibitors and booths from the previous event in 2016. Close to 6,000 visitors gathered from all over to source for ingredients from over 170 leading local, regional and international exhibitors representing more than 21 countries. Over the 3-day event, the hall was filled with buyers and decisionmakers actively seeking out new products and suppliers, looking for solutions to their food and beverage ingredient challenges and opportunities to exchange knowledge. 

Behn Meyer was joined at our booth by our esteemed partners Xumei, Mühlenchemie, Fibrisol, Schaefer Kalk, Taizhou Cai and Tate & Lyle. During the exhibition, Ms. Pascua Michelle, an Application Specialist from Tate & Lyle, conducted a presentation titled “Making Food Extraordinary – Breakthrough Texturing Technology”.

Behn Meyer’s booth was graced by the visitations of Mdm. Ly Kim Chi and Mdm. Pham Khanh Phong Lan, respectively the chairwoman of the Food and Foodstuff Association and the Ho Chi Minh City Head of Food Safety Management, both of whom vocalised their appreciation for the natural and healthy products Behn Meyer is introducing into the local market. 

Before the event drew to a close, there was a surprise waiting as Behn Meyer was awarded the prize by the organiser for The Most Attractive Booth. Behn Meyer Vietnam extends its thanks to everyone who was involved or came by to visit and hopes to see everyone again at the next Food Ingredients Vietnam which will take place from 1 – 3 April 2020.
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