Realization of Integrated Production through the Introduction of Fluidized Bed Granulators and Stick Fillers & Visualization of Food “Texture and Flavor” with Numerical Values! The Key to Quality Improvement Held by Powder and Particle Properties

Webinar Date and Time

Wednesday, February 26, 2025, 15:00-16:00

Capacity: 100 participants

Participation fee: Free

Registration method: Please apply through the website of Seishin Enterprise Co., Ltd.

Webinar Contents

• 15:00-15:25 Introducing new possibilities expanded by facility investment in a specialized factory capable of food contract manufacturing Presentation – Seishin Enterprise Co., Ltd.
  • With the introduction of fluidized bed granulators and stick packaging machines in 2025, an integrated production system in food contract processing will become a reality. We will introduce how this investment will change Seishin Enterprise’s food contract processing.
• 15:25-15:30 Q&A
• 15:30-15:55 Visualizing Food “Texture and Flavor” with Numerical Values! The Key to Quality Improvement Held by Powder and Particle Properties Presentation – Malvern Panalytical Division (Spectris Co., Ltd.)
  • Taste, mouthfeel, and aroma of food are important elements that influence consumer satisfaction, but many are often evaluated subjectively. Did you know that one of the factors creating those sensations is the properties of the raw powder and particles it contains? This seminar focuses on the latest methods to quantify ‘powder and particle properties,’ which greatly impact food quality. We will introduce practical solutions to scientifically capture the texture and flavor that were traditionally subjectively evaluated, improving the accuracy of quality control and facilitating new product development.

Your participation information and survey responses will be shared with Seishin Enterprise Co., Ltd. and its affiliates (Hatsuratsu Co., Ltd.) and Spectris Co., Ltd. Please be aware of this in advance.