Within three days, from November 3rd to 5th, for the first time in an online format, the AgriFood Forum Qazaqstan

Within three days, from November 3rd to 5th, for the first time in an online format, the AgriFood Forum Qazaqstan was successfully held and representatives of state bodies, industry associations and unions, domestic manufacturers and business met to discuss on the virtual platform of the Forum the current state of the industry, to find solutions for effective business conduct in accordance with the new market realities.

 A specialized session, devoted to the discussion of the latest bakery technologies and optimization of bakery production in the new realities was held at the end of the AgriFood Forum Qazaqstan.AgriFood logo

A rich live dialogue in the Q&A format, training master classes with the participation of experts in the field of bakery production, as well as an online meeting of the Club of Food Technologists took place on the air.
Bakery technologist, expert of the BSPiK Academy, Sergey Zemtsov introduced the audience to the effective solution of functional problems using modern ingredients in baking, as well as to kneading and baking technologies for multi-grain bread.
Sergey Tkachev, an expert in the field of opening and developing bakeries, shared practical cases on increasing the profit of bakeries by optimizing production.

The Bakery-online platform has become a place for discussing possible ways of developing the industry, according to the new conditions, has identified the most favorable vectors for the industry forward movement, focusing on the most profitable and promising technological processes and innovative solutions.

Traditionally, the Business Council of Bakers and Confectioners Academy BSPiK, as well as the supplier of ingredients Leipurin LLP and the manufacturer of dough mixing machines JSC Sarapul Electric Generator Plant, acted as the partners of the Bakery site and the Technologies in Bakery and Optimization of Bakery Production session.

The information partner of the site is the ProBakery Industry community, www.propekarni.com

In the afternoon, an online meeting of the Food Technologists Club took place, dedicated to the current topic: food culture and COVID-19.

Industry experts told about how to minimize risks, strengthen immunity, what should be the established requirements for food safety and how a manufacturer should respond to changing conditions.

Nutritionist Ksenia Anikienko shared the secrets of "healthy eating" and told how the eating behavior of people has changed during the pandemic. Biotechnology engineer of food production Dina Mukhambetova introduced the audience of the forum to the world practice of adaptability of manufacturers to changes in consumer preferences, and also outlined the criteria for modern safe ingredients and raw materials. The director of Nutritest LLP of the Kazakh Academy of Nutrition, Sharipbaeva Aigul Shakenovna, introduced us to the measures of the state in relation to maintaining food safety and the technical regulations development program. “To ensure the safety of food products, states are creating appropriate food control systems.

Therefore, the EAEU member states need to pay special attention to monitoring compliance with the requirements of technical regulations on food safety, and especially in the production of baby food and the procedure for its registration,” summed up Aigul Shakenovna.

The organizer of the online-forum was the Iteca Kazakhstan Exhibition Company.

We thank all listeners for their active participation and attention to our forum!
See you in 2021!

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