Webinar: Applications of Starch and Modified Starch for Frozen Foods
Published September 08, 2026
Join Roquette’s webinar on starch and modified starch applications for frozen foods. Learn how to improve stability, texture, freeze-thaw performance, and reduce costs.
Roquette, in partnership with Shareshima, will host a webinar on the application of starch and modified starch in frozen food products.
澱粉・加工澱粉の応用 ～冷凍食品の安定性付与・コストダウンを中心に～
Applications of Starch and Modified Starch: Enhancing Stability and Reducing Costs in Frozen Foods
This webinar will cover the fundamentals of starch and modified starch, together with key market trends and health-related expectations in prepared foods.
Through application examples in sauces, fillings and meat products, the session will explore how starch-based solutions can support heat resistance, freeze-thaw stability, syneresis control and texture improvement, while helping optimize formulation costs.
Designed for food manufacturers, the webinar will provide practical insights to help address formulation challenges and enhance performance in frozen and prepared food applications.
Date: 29 September
Time: 13:30 Japan Standard Time (JST)
Presenter: Hide Iwamoto, Customer Marketing Lead, Northeast Asia
Register for this webinar: https://shareshima.com/seminars/20260929
This session will be conducted in Japanese language.
