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Fuda Biotech

03

2015

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04

2015 Shanghai FIC: Fuda Biotech Food Enzymes and Functional Sugars (Oligofructose) Make a New Appearance

Author:

On April 1st, the 19th China International Food Additives and Ingredients Exhibition (FIC), which has attracted much attention from the world industry, opened at the Shanghai National Convention and Exhibition Center. As an annual event with strong appeal and high visibility in the food additive and ingredient industry, FIC has gained widespread attention and favor from both domestic and international food additive and ingredient industries, as well as the entire food industry chain. This year, FIC has attracted more than 1300 exhibitors from around the world, with over 40000 registered professional visitors.

 

  

 

As consumers' demand for healthy and nutritious foods continues to expand, safety and health have become new consumption priority concepts. This year, Fuda Biotech debuted at FIC with its ambitious work of many years, bringing not only high-quality enzyme products for starch sugar processing, but also its first functional oligosaccharide product (oligofructose), which attracted the attention of many exhibitors.


On the afternoon of April 2nd, the Fukuda concurrent seminar on "Enhancing Food Value and Customizing Exclusive Sweetness" was held in Conference Room M6-03. The meeting was chaired by Ms. Qiao Xiaoning, Marketing Director of Shandong Futian Technology Group, and we specially invited Professor Wang Zhengxiang, Technical Director of our company, to give a report on "Probiotics Fructooligosaccharides (F0S)".

 

 

As a invited expert of Foton Technology and our company's technical director, Professor Wang Zhengxiang, explained the functional characteristics, health benefits, safety, and application fields of prebiotic oligofructose (FOS), and pointed out that as a human health asset, FOS has been added to over 300 products in China, adding value to the products, with 40% of them being launched in the past 2 years, This shows the development trend and prospects of oligofructose.