Event Overview
In today’s dynamic food market, technology and cost efficiency go hand in hand. This message was reinforced through expert sessions by ABFT, ADM, EPAX, Ingredion, Innovactive, and Orkla, who showed how smart ingredient solutions can improve product performance while advancing sustainability goals. Each session highlighted practical ways the industry can align profitability with environmental responsibility — making the theme a tangible part of the discussions.
A highlight of the day was the 10 food prototypes created by our Regional Food Lab team, served during the breaks. These included bakery, beverage, dairy, and savoury concepts that demonstrated how ingredient innovation translates into real-world applications customers can taste. Designed with efficiency and sustainability in mind, the prototypes embodied the event’s theme by combining strong nutritional value, consumer appeal, and resource-conscious formulation.
“The key takeaway from this event is that profitability and sustainability can go hand in hand. By embracing innovation, collaboration, and responsible practices, we and our partners can create food solutions that deliver business growth while protecting the planet for future generations.”
Overall, the seminar strengthened JJING’s role as a trusted connector between suppliers and customers. By combining innovative solutions, practical applications, and purposeful engagement, we continue to build stronger partnerships and support sustainable growth in the food industry — showing that balancing profit and planet is not only possible, but essential for the future.
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