{"id":4336,"date":"2024-08-23T07:22:00","date_gmt":"2024-08-23T07:22:00","guid":{"rendered":"https:\/\/science.sjp.ac.lk\/fst\/?p=4336"},"modified":"2024-08-28T07:29:26","modified_gmt":"2024-08-28T07:29:26","slug":"department-of-food-science-and-technology-takes-part-in-profood-propack-exhibition-2024","status":"publish","type":"post","link":"https:\/\/science.sjp.ac.lk\/fst\/2024\/08\/23\/department-of-food-science-and-technology-takes-part-in-profood-propack-exhibition-2024\/","title":{"rendered":"Department of Food Science and Technology, takes part in Profood Propack exhibition 2024"},"content":{"rendered":"\n

Unveiling the future of food from the heart of innovation at ProFood-ProPack & Ag-Biz 2024.<\/h4>\n\n\n\n

Date: 23rd<\/sup> , 24th <\/sup>and 25th<\/sup> of August<\/strong><\/p>\n\n\n\n

Time: 10:00AM to 8:00PM<\/strong><\/p>\n\n\n\n

Venue: BMICH<\/strong><\/p>\n\n\n\n

Join us at stall No: U 02 to experience groundbreaking innovations in Food Science and Technology!<\/p>\n\n\n\n

Profood Propack is a trade exhibition for food, beverage, and packaging industries. It features innovative products and services and offers networking opportunities.<\/p>\n\n\n\n

Are you ready to discover the unexpected?<\/p>\n\n\n\n

We are proud to unveil our innovative creations;<\/p>\n\n\n\n

1) “EcoYuca” is a sustainable packaging material developed by the cassava peel, an innovative byproduct of cassava processing.<\/h4>\n\n\n\n
\""EcoYuca"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n

2) “Fermerize” is a traditional beverage that is made by fermenting rice milk with beneficial microorganisms, typically Lactobacillus.<\/h4>\n\n\n\n
\""Fermerize"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n

3)\u00a0“Flavens-Yellow Bread” is a novel, low-glycemic wheat bread with spices that gives it a distinctive yellow color.<\/h4>\n\n\n\n
\""Flavens-Yellow<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n

4)\u00a0“Glowcado” is an innovative food colorant derived from avocado seeds, offering a natural and sustainable alternative to synthetic dyes.<\/h4>\n\n\n\n
\""Glowcado"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n

\u00a05) “KapSpray” is a product that accelerates fruit ripening naturally, serving as both an insect repellent and antifungal agent.<\/h4>\n\n\n\n
\""KapSpray"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n

\u00a06) “Malty Brew” is a malted drink powder made to meet today’s nutritional demands, incorporating nutrient-rich ingredients.<\/h4>\n\n\n\n
\""Malty<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n

7) “Purovita” Water Purifying Bag, is a ground-breaking water purification solution crafted from natural Sri Lankan ingredients.<\/h4>\n\n\n\n
\""Purovita"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n

8) “Spice Whirl” is a nutrient-rich spread which which is high in protein, calcium, vitamins, and other essential nutrients, ideal for toppings and fillings.<\/h4>\n\n\n\n
\""Spice<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n

9) “Tropio” is a virgin coconut oil-based fat spread designed as a healthier, plant-based alternative to traditional butter and margarine.<\/h4>\n\n\n\n
\""Tropio"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n

10) “Turpogin” is a pasteurized milk that combines the goodness of traditional dairy with the powerful benefits of natural plant extracts.<\/h4>\n\n\n\n
\""Turpogin"<\/a><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Explore our stall U 02 at BMICH on 23rd to 25th August, from 10 A.M. to 8 P.M. to experience these groundbreaking innovations.<\/strong><\/p>\n\n\n\n

\"\"<\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"

Unveiling the future of food from the heart of innovation at ProFood-ProPack & Ag-Biz 2024. Date: 23rd , 24th and 25th of August Time: 10:00AM to 8:00PM Venue: BMICH Join us at stall No: U 02 to experience groundbreaking innovations in Food Science and Technology! Profood Propack is a trade exhibition for food, beverage, and … Continue reading Department of Food Science and Technology, takes part in Profood Propack exhibition 2024<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":4350,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_ti_tpc_template_sync":false,"_ti_tpc_template_id":"","footnotes":""},"categories":[32],"tags":[],"_links":{"self":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/posts\/4336"}],"collection":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/comments?post=4336"}],"version-history":[{"count":3,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/posts\/4336\/revisions"}],"predecessor-version":[{"id":4353,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/posts\/4336\/revisions\/4353"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/media\/4350"}],"wp:attachment":[{"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/media?parent=4336"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/categories?post=4336"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/science.sjp.ac.lk\/fst\/wp-json\/wp\/v2\/tags?post=4336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}