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Tempe Production Process in RTI 

Forum Survey 

How Many Times Do You Eat Tempe in a Week?


The soybean  (Glycine max) is recognized as one of the most  valuable agriculture  commodities for its versatile  use and contribution as a nutritious food crop in the human food chain. World production of soybeans  has reached  250  million metric  tons  yearly  in  recent  years,  with production growth  of  over  100% in the  past  two decades  to  meet  worldwide  demand   for feed, food and industrial uses.

The  U.S. is  the  world  leader  in  soybean production with excellent resources focusing on crop quality research, new technology and applications,  as well as protocols  for sustainable production and environmental protection, increasingly important aspects  for agriculture policy. These ensure  competitiveness as well as an   abundant   supply   to   meet   the   food  and nutrition security needs of an expanding global population,  including the  newly  liberalized  trade bloc of the ASEAN Economic Community.

From  the  nutrition  and  health  standpoint, research spanning the last three decades have highlighted soybean’s role in maintaining optimal health   and   its   potential   in  the   prevention   of certain chronic diseases and beneficial effects on health. These can be attributed to both its high quality  protein and nutrients profile  including the presence of phenolic components known as isoflavones.

In countries  where soyfoods  such as tofu, soymilk and  tempe   are  consumed  as  part of  the traditional diet,  to  countries  where  soyfoods  are consumed   mainly  as  ingredients   in  processed food and beverages, it is important to understand the  social and  cultural  dynamics  influencing lifestyle  changes  that may  impact  market demands. Of equal importance is the need to communicate the  latest  science  and  health benefits  of soy to opinion leaders and increasingly discerning consumers.


  • All sectors  and  stakeholders  of  the  soy food and beverage industry
  • Management personnel
  • R&D and marketing
  • Trade, government and health officials
  • Food scientists, researchers,  nutritionists and related  health care professionals


  • Learn the latest  on the global soy trade, sustainable  supply and utilizations relevant to the S.E. Asia food market
  • Highlight production trends, market statuses, recent developments and innovations in soyfoods and beverages
  • Share research updates  and issues related  to soy and health benefits, from science to market
  • Discuss approaches and  best  practices  to  overcoming  challenges and  harnessing opportunities in building soy consumption for the Asia and S.E. Asia markets


Opening & Morning Session
Session 1. Global and S.E. Asia Soy Supply & Trade for Human Consumption

  • Perspectives on the Global Soyfood and Soyoil Market, Trends and Development
    Ms Mar ypat C orbett, Marketing Director  Human Nutrition/Oil,  USSEC, USA
  • US IP Soybeans Supply, Outlook on Quality Traits and Utilization for Soyfoods
    Mr Rober t Sinner, SB&B, Nor thern Food Grade S oybean  Association, USA
  • ASEAN Economic Community 2015 and Beyond: Impact on Soy Trade and Consumption
    Speaker to be confirmed

Session 2. Soy and Health ~ Science & Consumer Understanding

  • Contribution of Soy to Sustainable Food Systems, Health and Nutrition Security
    Ms Boon Yee Yeong, Technical Director  Human Nutrition  S.E. Asia, USSEC, Singapore
  • Soy and Gout: Evidence to Overcoming Misperceptions in Asia
    Dr S uzanne Ho, C hinese University of Hong Kong, Hong Kong
  • Soy in Infant Nutrition: Nutritional Benefits and Safety Concerns
    Dr Badriul Hegar, University of Indonesia, Indonesia

Lunch & Soy Culinary Tastings

Afternoon Session
Session 3. Soyfood and Beverage Consumption ~ Trends & Innovation in Asia

  • Soy Beverages: Global Insights and Asia Development
    Ms S u Yin C han, S oya Knowledge C entre, Tetra  Pak, Singapore
  • Advancing Soyfood Markets and Products in Asia
    • Japan Market Status and Innovations
      Ms Masako Tateishi, Food Program  Manager Nor th Asia, USSEC, Japan
    • Creating a Soyfood Culture in India and South Asia
      Dr Ratan Sharma, Director  S oyfood  Program  Asia S ub-continent, USSEC, India
    • Revitalizing Tempe—From Indonesia to the World
      Dr Made Astawan,  Indonesia S oyfood  Forum, Bogor A griculture  University, Indonesia

Session 4. Marketing Soy ~ Strategies in Harnessing New Technologies & Market Drivers for Success

  • Technologies and Strategies Towards Promoting Soy Protein and Specialty Soy Ingredients
    Mr Peter  Golbitz, C EO, A gromeris  LLC, USA
  • Navigating the Regulatory Landscape on Soy: Challenges and Opportunities
    Ms Pauline C han, E xecutive Director, The Nutrition  Plac e, Singapore

Session 5. Panel Discussion ~ Sustainable Soy in the Food Value Chain—From Science to Market

  • Enabling Soy Research
  • Promoting R&D and Innovations
  • Harnessing Supplier-Business Alliances
  • Investing in Private-Public Partnerships

For details, visit

Yeong Boon Yee This email address is being protected from spambots. You need JavaScript enabled to view it.
Gail Tan This email address is being protected from spambots. You need JavaScript enabled to view it.
Charlotte Tan This email address is being protected from spambots. You need JavaScript enabled to view it.

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