FHA eyes nov­elty and go­ing global

New prod­ucts and in­ter­na­tion­al­i­sa­tion the way for­ward, says Sin­ga­pore Ex­hi­bi­tion Ser­vices.

The Star Malaysia - Star2 - - TASTE - By JULIE WONG star2@ thes­tar. com. my

FROZEN crystal skin prawn dumpling, hailed as the first of its kind in the world, and fresh preser­va­tive­free noo­dles are two of the value cre­ations to be high­lighted at this year’s Food& Ho­tel Asia ( FHA). The 20th edi­tion of Asia’s largest and most an­tic­i­pated bi­en­nial food and ho­tel trade show is hap­pen­ing in Sin­ga­pore early next month.

New prod­ucts and in­ter­na­tion­al­i­sa­tion is the way for­ward, the or­gan­iser, Sin­ga­pore Ex­hi­bi­tion Ser­vices ( SES), says in a press re­lease. The skin used to make crystal prawn dumpling ( har­gow) is usu­ally hand­made with in­con­sis­tent qual­ity. Lo­cal com­pany Tee Yih Jia Food Man­u­fac­tur­ing’s in­no­va­tion is a more con­sis­tent har­gow that will re­duce food prepa­ra­tion time sig­nif­i­cantly to ben­e­fit restau­rant own­ers and dim sum man­u­fac­tur­ers, ac­cord­ing to SES.

De­spite be­ing preser­va­tive- free, fresh noo­dles made us­ing pas­teuri­sa­tion tech­nol­ogy by an­other lo­cal com­pany, Tan Seng Kee Foods Pte Ltd, can keep for six months in re­frig­er­ated stor­age.

These are part of a range of novel, first- of- a- kind cre­ations by home- grown com­pa­nies that will be high­lighted at the Sin­ga­pore Pavil­ion led by the Sin­ga­pore Man­u­fac­tur­ing Fed­er­a­tion. It is part of FoodAsia, a spe­cialised ex­hi­bi­tion ded­i­cated to food and drinks.

FHA en­com­passes six spe­cialised events in one: FoodAsia, HotelAsia, Bak­ery& Pas­try, Hos­pi­tal­ity Tech­nol­ogy, Hospi­tal­i­tyStyleAsia and Spe­cial­i­tyCof­fee& Tea.

FHA2016 at a glance

- 97,000 sq m of gross ex­hi­bi­tion

space - 68,000 ex­pected trade visi­tors

from 95 coun­tries - More than 3,000 ex­hibitors from

70 coun­tries/ re­gions - 60 group pavil­ions - 6 spe­cialised events - 4 world- class com­pe­ti­tions - 1 power- packed con­fer­ence

The arous­ing realm of cof­fee and tea

High­lights of the Spe­cialty Cof­fee & Tea trade ex­hi­bi­tion in­clude the FHA Barista Chal­lenge, CTI Latte Art Duel and cer­ti­fied cour­ses such as Roast­ing Skills and Sen­sory Judge Course. Visi­tors can nav­i­gate through new brew­ing tech­nol­ogy, finest cof­fee and tea in­gre­di­ents, and premium qual­ity ac­ces­sories.

New to the event this year are 36 com­pa­nies from all over the globe, such as Routin 1883 from France, Drago Mo­cambo from Ger­many, Rocket Es­presso from Italy, Sweet Seren­ity Fla­vor­ing Syrup from the Philip­pines, Ori­ole and Owl In­ter­na­tional from Sin­ga­pore, Iber­i­tal De Re­cam­bios from Spain and Em­pire Teas from Sri Lanka, and Rock­bern Cof­fee from Kenya.

FHA in­ter­na­tional con­fer­ence

A power con­fer­ence will run along­side FHA from April 12- 14, and visi­tors can lis­ten to in­ter­na­tional ex­perts on a broad range of trends af­fect­ing the food and hos­pi­tal­ity in­dus­try. Key top­ics in­clude:

· Choos­ing, op­er­at­ing, own­ing and

fran­chis­ing mod­els · Creat­ing, launch­ing and re­viv­ing

restau­rant con­cepts · Re­gional ex­pan­sion strate­gies for

F& B brands · Menu en­gi­neer­ing and new

trends · Sus­tain­able kitchen space de­sign · Un­der­stand­ing new con­tam­i­nants and im­ple­ment­ing food trace­abil­ity mea­sure to avoid food safety breaches · Re­mov­ing vul­ner­a­ble links in

your food sup­ply chain · Fu­ture trends in F& B in­no­va­tion

and devel­op­ment · The chang­ing de­mo­graph­ics and

trends in hos­pi­tal­ity devel­op­ment · Iden­ti­fy­ing the next hos­pi­tal­ity

in­vest­ment des­ti­na­tions


Added to the six spe­cialised events, ProWine Asia will be mak­ing its de­but this year, pro­vid­ing a taste of the wine and spir­its in­dus­try po­ten­tial in Asia, which is ex­pected to see the largest vol­ume in­crease in wine and spirit con­sump­tion in the world in the near fu­ture.

Here’s where the di­ver­sity of wine and spir­its come to­gether: trade visi­tors will have the op­por­tu­nity to source wine and spir­its from over 300 ex­hibitors from 20 coun­tries. Apart from in­dulging in a myr­iad of tast­ing ses­sions, visi­tors can also en­rol in ed­u­ca­tional and in­ter­ac­tive mas­ter classes, sem­i­nars and pre­sen­ta­tions.

The world’s lead­ing non- Ja­panese Sake ex­pert, John Gaunt­ner will take you on a jour­ney of all things sake, in­clud­ing sake and food pair­ing; and Sin­ga­pore wine ex­pert Ch’ng Poh Tiong will take you on a guided tast­ing of the De­can­ter Asia Wine Awards ( DAWA) tro­phy win­ners, and the process of recog­nis­ing qual­ity wines.

From a small trade ex­hi­bi­tion held in the car park of a ho­tel in 1978, FHA has grown tremen­dously along with the in­dus­try as the premier trade show syn­ony­mous with the food and hos­pi­tal­ity in­dus­try in Asia and be­yond.

And for the first time, FHA is also ex­tend­ing its ex­hi­bi­tion to out­side the halls to ac­com­mo­date a surge in de­mand for more booths in FoodAsia.

FhA has a proud track record of in­ter­na­tional com­pa­nies mak­ing up over 80% of its ex­hibitors, re­in­forc­ing the in­ter­na­tional pro­file of the bi­en­nual event that is a must- visit for F& B and hos­pi­tal­ity trade pro­fes­sion­als in the re­gion.

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An in­no­va­tive frozen prawn dumpling is one of the new prod­ucts that will be high­lighted at the sin­ga­pore pavil­ion.

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