Completing the total food chain
Economic growth, lifestyle up-grading and rising consumer demand for ready-to-eat food products is the current evolving scenario in Asia. More meatballs, sausages, and processed meat products are required to feed the market.
The Asian market’s development is leading to higher investments in advanced technologies and processing equipment that are used to add value to the animal protein end-products.
Hosted Buyers Program
Professional buyers related to Processing & Food Engineering are invited to apply for the Hosted Buyers program before March 4th. Not only will it enhance business development, it provides business matchmaking, and lots of benefits during your visit at the show. Download the PDF and learn the details of the Hosted Buyers program. Click here to download the application form.
Double exhibitor space in 2019
The exhibition space that is reserved for Food Engineering is doubled, compared to the slaughtering & processing section of VIV Asia 2017. Over 100 global suppliers will present their equipment, products and services in further processing, logistics, refrigeration, food/ meat ingredients, and packaging in Hall 98.
Focus on Downstream
Undoubtedly the most sought-after service that has grown in demand over the previous editions of VIV Asia. Food Engineering takes place when the slaughtering part begins, when companies step in to process the product before it hits the market and the retail business.
How do we engineer it?
VIV team analyses market trends, opportunities and current needs and links industry professionals through the vertical chain in the target market. A wide array of services covering conferences, summits (seminars) and exhibitors presenting equipment for slaughtering, processing & handling, cold chain, and packaging of red meat, seafood, table eggs & poultry products… the good-old VIV recipe, going beyond a simple showcase.
“Big steps have been made in 2019, introducing Food Engineering at VIV Asia.”
Add value to your visit! Attend the conferences dedicated to food trends / meat processing at VIV Asia 2019:
Asian Food & Tech Trends
March 14 / 10.00-13.00 hrs / ROOM 218 & ROOM 219
Food Engineering conference
March 14 / 14:00-16:00 hrs / ROOM 224
MEAT 360° Trend & Innovation in MEAT Industry conference by Food Focus media
March 15 / 9.00-15.00 hrs / SILK 4
Food Engineering Conference layout
Linco / Baader
From cut-up to further processing
Batter and frying Tasty Seafood
Mr. Henry Janssen / Sales & Marketing Manager
QSR, nuggets & sausages
Mr. Edwin de Bruin / Marketing Manager
Ready-meals for immerging countries
Mr. Sorayut Ujjaphuree / Regional Sales Manager
Forming burgers in the food world
Mr. Andy Hamilton / Managing Director
Mr. Kosuke Yamamoto / Managing Director
Cold room logistics
Ms. Sureerat / Marketing Manager
Rendering proteins – maximizing yields
Mr. Sverre Golten / Managing Director
Distribution-expand your network in the food business
Mr. Axel Arras / Managing Director
Do you want fries with your chicken?
VIV Asia 2017 hosted over 60 companies related to slaughtering and further processing, while 16.6% of the total visitors in 2017 indicated slaughtering and processing as a sector in their interest.
Bangkok International Trade & Exhibition Centre
88 Bangna-trad Road, Bangna, Prakanong
March 13-15, 2019
10.00 – 18.00 hrs