On September 3, 2024, Lautan Luas, in partnership with KMC, hosted an exclusive food innovation seminar at the Mercure PIK Hotel in Jakarta. The event brought together a diverse group of invited customers from Lautan Luas and industry professionals, all eager to delve into new knowledge and exchange insights on the latest advancements in the food and beverage sector.
Morning Session: “Stretching the Idea of Cheese”
The seminar kicked off with a welcome speech by Soewandhi Soekamto, Commercial Director of Lautan Luas. Soewandhi highlighted the critical role of ongoing innovation in developing food products that not only meet rigorous quality standards, but also stand out in the increasingly competitive global market.
The first session focused on the use of modified potato starch to create various cheese textures. It showcased the effectiveness of CheeseMaker BL, CF, and SP series products in achieving desired stability and texture in cheese, offering practical solutions for dairy product manufacturers facing production challenges.
Afternoon Session: “Exploring the Potatotential in the Bakery”
The afternoon session shifted to innovations in the bakery industry. Hendrik Gunawan, Business Development Director of Lautan Luas, opened the speech by discussing the collaborative efforts between Lautan Luas and KMC to provide solutions that enhance product quality through superior and more efficient raw materials.
This segment highlighted the use of potato-based products—such as starch, flakes, and protein—in bread making and fillings. The use of these ingredients improves both the texture and nutritional value of bakery products, aligning with current market trends that prioritize health and quality. Lautan Luas’s subsidiary, PT Lautan Natural Krimerindo, also enriched the session with their “Bakery in a Healthy Way” presentation, featuring gluten-free bomboloni made from LNK products.
The seminar was met with enthusiasm, evident from the many questions posed during the Q&A session. Attendees had the opportunity to engage directly with experts from Lautan Luas and KMC, gaining deeper insights into the topics discussed. They also enjoyed exploring and sampling creations made from modified potato starch developed by Lautan Luas’s product development team.
The event not only provided valuable insights into food and beverage industry innovations, but also strengthened relationships between Lautan Luas, KMC, and their customers. It highlighted Lautan Luas and KMC’s commitment to advancing the industry through innovative and sustainable solutions.
