Puratos at FHA2008, Singapore, 22-25 April, 2008
Puratos has gathered together affiliate companies in China, Malaysia, Indonesia, Philippines, Thailand, and Vietnam, made its presence in FHA and become one of the most shining spots in the event.
From April 22nd to 25th, the Food and Hospitality Asia (FHA), the largest Exhibition of its type in Asia, has welcome thousands of visitors from all over Asia to Singapore. Puratos, for the first time ever, has gathered together affiliate companies in China, Malaysia, Indonesia, Philippines, Thailand, and Vietnam, made its presence in FHA and become one of the most shining spots in the event.
Three Puratos' most advanced technologies for industrial customers have been introduced in FHA and gained a lot of attention in the Fair: Acti-Fresh, the freshness enhancer for cake; Soft'r solution for engineering your preferred bread texture and Saporé, the technology to bring back the traditional bread flavor. We have also introduced our most recently available products to HORECA and artisanal customers: PatisFrance, the high quality pastry ingredient brand from France, the Collection Origin Range chocolate from Belcolade, the last Belgian own manufacturer of Belgian Real Chocolate.
During the FHA, Puratos has welcome thousands of visitors who have shown large interest in Puratos solutions and were impressed by the important presence of Puratos in all over the world. Key players in China have also visited the Fair and experienced. With increasing exchange of all Asian countries, Puratos is willing and ready to help our customers to serve their clients located all over Asia, even outside the continent with support from our international presence.
Remarks - about our new solutions:
1. Acti-Fresh, freshness solutions for cakes: helps to reach 30-35% additional freshness on 4 week-shelf life cakes while providing the freshness type an individual customer desires their products to be in terms of softness, moistness, short bite, cohesiveness or resiliency;
2. Soft'r solution, by mastering the parameters that influence the eating experience of bread, such as moist of feeling, shortness of bite, resiliency etc, with a complex balance of enzyme, emulsifier, oxidants, fat and sugar, this solution is able to match consumers preference in bread texture.
3. Sapore, the solution to bring back the traditional bread flavor to products manufactured by industrial production line, which usually lose the old-time flavor due to short fermentation time.