FOOD ENGINEERING

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.

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. A dedicated program for visitors will be disclosed soon.

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 and exhibitors presenting feed ingredients, additives, breakthrough animal health practices & products, multi-specie breeding & technological advances are the strong basis of VIV expertise …the good-old VIV recipe, going beyond a simple showcase!

“Big steps are going to be made in 2019, introducing Food Engineering at VIV Asia.”

The current VIV Asia value chain already covers a part of the downstream meat production. 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.