Description
Venue: VDNH
Exhibition Sections:
- Flavouring agents
- Proteins (not of milk or soy-bean)
- Protein hydrolysates, peptides, amino acids
- Broths, soups, decoctions
- Vitamins
- Wax
- Hydrocolloids (thickeners, gelling agents, stabilizers):
- alginates, carrageenans, other hydrocolloids from seaweed
- gelatin
- vegetable and bacterial gums, resins
- modified starches
- modified cellulose
- pectins
- hydrocolloid mixes
- Food additives:
- antioxidants
- dimming substances
- glazing agents
- additives, preventing caking and clotting
- preserving agents
- clearing agent
- firming agents
- froth preventers and froth former
- sweeteners and sugar substitutes, sweeteners mixes
- curing ingredients
- leaveners
- acidity regulators
- taste boosters
- phosphates
- color correctors
- emulsifying agents
- emulsifying salts
- Yeast
- Other ingredients
- Other semi-finished products
- Fats and oils
- Fat substitutes
- Cereals
- Ingredients for healthy food:
- vitamins
- dietary fibers
- mineral substances
- polyunsaturated fatty acids and their sources
- prebiotics
- probiotics
- Confectionery
- Coloring agents
- Starches
- Cultures and starters
- Noodles
- Minerals
- Dairy products:
- caseinate and derivatives
- milk sugar
- butter (dairy fats)
- milk powder and fixtures
- milk whey products
- Equipment
- Vegetables
- Organic ingredients
- Blood products
- Meat and poultry products
- Nuts
- Fish and seafood
- Sugar and syrups
- Seeds
- Soy-bean products
- Pan coating substances
- Sauces, catchups, seasonings, mastard
- Spirits, liqueurs and wines
- Cheeses
- Herbs, spices
- Vinegar
- Services
- Enzymes
- Fruits and berries
- Bakeries
- Bakery improving agents
- Chocolates and cocoa products
- Extracts (not of fish or meat)
- Floral attars, flavoring essences
- Eggs