‘Mitr Phol’ Unveils ‘Mitr Phol Syrup’ as the Sweet Nectar of Modern Life

Mitr Phol, Thailand’s leading brand of sugar products, is introducing ‘Mitr Phol Syrup,’ a 100% pure sugar cane syrup, as a new modern kitchen innovation which is convenient and safe to add sweetness into any food, drinks, or even bakery items under the theme concept of “Adding Sweetness, Adding Good Time”. The company reiterates that life should be, in fact, sweet with ‘Pla – Achara Burarak’ the avid owner of ‘Kab Kao Kab Pla’ restaurant mixes up sweet and sunny drink while celebrity lovers ‘Nui-Sujira Arunpipat’ and ‘Pond-Chaiyapon Leepapan’ bake up their favorite sweet and loving item.


Mr. Kanong Sakpetch, Group Managing Director, Sugar Business, Mitr Phol Group, manufacturer and distributor of the ‘Mitr Phol’ sugar products, reveals that “the new Mitr Phol Syrup is made from 100% pure sugar cane and it is the new cooking innovation that suits the modern life. Naturally aromatic to the base ingredient, the syrup adds not just straight sweetness into food or drink, but also subtle aroma that makes them even more delectable and delicious. This new syrup keeps well over a year at room temperatures, hence gives buyers more value for their money than other types of sugar syrups. And this reflects how Mitr Phol always caters the products to suit consumer’s demands which in this case, modern, smaller family kitchens looking for extra cooking convenience that saves their time.

“Mitr Phol Syrup is available in two packages of 180 ml. bottle and 850 ml. pack. The product aims at modern consumers whose flashy lifestyle covers delectable tastes of their food and extra cooking convenience as well as food and beverage businesses, such as restaurants, hotels and coffee shop owners where Mitr Phol Syrup can help facilitate their cooking and baking process.”

‘Pla – Achara Burarak,’ owner of ‘Kab Kao Kab Pla’ restaurant and ‘Iberry’ ice cream parlour, introduces Butterfly Pea Coconut Soda as a healthy holiday drink which is easy to make on any fine free day. Mixed from anchan flowers (butterfly peas) juice, baked coconut juice, lime juice, and soda, the drink is sweetened by the aromatic Mitr Phol pure sugar cane syrup before pouring into an ice-filled glass and immediately served.

The new celebrity couple of actress ‘Nui-Sujira Arunpipat’ and businessman owner of Papa Pond ‘Pond-Chaiyapon Leepapan,’ introduce the sweet menu of ‘Strawberry Mille Feuille with Blueberry Sauce’ which, as legend has it, was first made by a French chef who wanted to express his true love to his sweetheart. The cake means layers of good things and ‘Mille Feuille’ (translated ‘thousand layers’) represents 1,000 days of true love he has for his lover from the very first day until the end of time.

“First, prepare the crispy puff base by layering the puff pastry onto the baking tray, topped with sugar and icing and bake it at 180 degrees Celsius for about 5-8 minutes. The filling is also very easy to make. Just beat mascarpone cheese with whipped cream, vanilla extract and pure sugar cane syrup until just forming. Then, prepare the blueberry sauce by mixing the sugar cane syrup with the unsweetened blueberry sauce, unsalted butter on a low heat and add lime juice at the end when the sauce is almost done. Put everything together nicely, by composing the crispy puff, cream and blueberry sauce together into layers. Serve immediately.”

“Mitr Phol Syrup” produced from natural sugarcane - Adding sweetness…Adding good times.

Another successful conference

With good early bookings, all the signs are that3 there will be another well attended Pig, Poultry & Dairy Focus Asia 2010. This event is now perceived as Asia’s leading independent technical conference for anyone involved in modern pig, poultry and dairy production and attracts production managers, QA managers, nutritionists and veterinarians. The event will be held on 1 – 3rd March 2010 at the prestigious Imperial Queen’s Park Hotel in Bangkok, Thailand.


The event has 90 international experts as its speakers and topical issues such as the use of enzymes and probiotics to improve feed utilisation and animal performance, the effect of health on meat or milk quality, controlling the impact of mycotoxins, optimising reproductive performance and the value of organic minerals are among the topics on the programme.

In addition, the pig programme will consider topics such as intestinal integrity, semen analysis, weaning capacity and boar taint control and the poultry programme will also consider in ovo vaccination, evaluation of feed trials, single stage incubation and salmonella control. The Dairy programme will also focus on calf pneumonia, heat stress, reproductive health management and coccidiosis.

The conference opens with three keynote presentations on ‘The Benefits from Breeding in the Next Decade’, ‘The Role of antioxidants in animal nutrition’ and ‘Testing Strategies to Reduce the Impact of Mycotoxins in Animals’ by Frederic Grimaud of Groupe Grimaud, Richard Murphy of Alltech and Romer Laboratories’ Alios Fellinger respectively. After these the conference divides into separate programmes on pigs, poultry and dairy.

As well as being Asia’s leading technical conference, Pig, Poultry & Dairy Focus Asia 2010 will be a great opportunity for networking with many senior personnel from the international supply sector expected to be in attendance. This is also facilitated by a night of Thai hospitality, cuisine and entertainment on the Monday evening.

Full details of the pig, poultry and dairy programmes can be sourced at www.positiveaction.co.uk and bookings at the very attractive price of $US360 for the three day pig and poultry conferences or $US240 for the two day Dairy Focus Asia can be made to conference@qsncc.com.