KNOW SOY, LOVE SOY
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.
WHO SHOULD ATTEND
- 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
THIS 10TH S.E ASIA SOY SYMPOSIUM (10TH SFS) WILL BRING TOGETHER INTERNATIONAL EXPERTS AND REGIONAL KEY STAKEHOLDERS TO
- 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
CONFERENCE HIGHLIGHTS
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
- Japan Market Status and Innovations
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 www.grainshipper.com
Contact
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.