Futura Ingredients (Singapore) Pte Ltd           

A Technology Enabled, Market Driven international food ingredient manufacturer of emulsifiers and texturizing systems for Bakery, Oils & Fats, Confectionery and Dairy Applications.

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Green House Ingredient Sdn Bhd            

Established in 2003 with the main goal of delivering quality custom made flavours and colours for the food industry. 

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Soon Soon Oilmills Sdn Bhd            

Soon Soon Group Malaysia was incorporated in 1978 and is one of the regions most diversified and integrated grain, oilseed and oil processing concern, producing both food and feed ingredients.

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Ueno Fine Chemicals Industry (Thailand) Ltd            

In 1988, Ueno Fine Chemicals Industry (Thailand), Ltd. was established to manufacture sugar-substitute sweeteners from natural sources– sorbitol and maltitol.

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ITS Nutriscience Sdn Bhd       

ITS Nutriscience is a business division under ITS GROUP which provides natural, healthy and safe food ingredients to shape the way food is being processed in order to promote a balanced and healthy lifestyle. 

ITS Nutriscience products are widely supplied and distributed regionally in Malaysia, Thailand, Korea, Japan, Singapore, Vietnam, Taiwan, Hong Kong, Indonesia and China

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The Malaysian Institute of Food Technology (MIFT)       

The Malaysian Institute of Food Technology (MIFT) is a non-profit professional body of food technologists and educators in the field of food science and technology, and other individuals involved in areas of work closely related to food technology.

MIFT is the only non-governmental organization in Malaysia that brings together food scientist and technologists. The Malaysian Government has recognized MIFT as a professional body.

Founded in 1974, the MIFT has grown to over 400 members. The majority are Professional members who are managers, food scientist and technologists in the food industry, researchers in government and private institutions, educators in universities and colleges. Many of them are trained in food science and technology or related discipline such as chemistry, biochemistry and have relevant experiences in their application to food.

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