MIFAD - Misr Food Additives

𝐌𝐈𝐅𝐀𝐃 is excited to be back again this year and looks forward to meeting everyone behind the work from the production lines to the ideas shaping better food products. We’re here to turn your challenges into real solutions!

Because some of the best conservations in this industry happen face to face! See you at 𝐅𝐢 𝐀𝐟𝐫𝐢𝐜𝐚 𝟐𝟎𝟐𝟔..

📌 Find us at Booth Hall 2 - Stand E10

🗓️ 2-4 June 2026

📍 Egypt International Exhibition Center - Cairo

𝐌𝐈𝐅𝐀𝐃 .. 𝐖𝐞 𝐀𝐝𝐝 𝐋𝐢𝐭𝐭𝐥𝐞 𝐓𝐨 𝐂𝐡𝐚𝐧𝐠𝐞 𝐀 𝐋𝐨𝐭 ✨

𝐖𝐡𝐚𝐭 𝐫𝐞𝐚𝐥𝐥𝐲 𝐡𝐚𝐩𝐩𝐞𝐧𝐬 𝐚𝐟𝐭𝐞𝐫 𝐭𝐡𝐞 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐚𝐫𝐫𝐢𝐯𝐞?

For us, that’s usually where the important part starts.. Testing, production trials, texture shifts, stability issues, unexpected behavior on the line all the things that can affect how the final product performs later.

That’s why R&D, pilot testing, and technical consultation are all part of the process here. Because sometimes solving the issue means understanding how the whole system is reacting together not just changing one ingredient inside it.

If there’s something in your production process that still doesn’t feel stable, let’s talk about it together🤝🏻

𝐂𝐨𝐧𝐭𝐚𝐜𝐭 𝐮𝐬 𝐧𝐨𝐰:
📲+20 122 945 4337

Or visit our website to discover more:
🌐 https://etamifad.com

𝐌𝐈𝐅𝐀𝐃 .. 𝐖𝐞 𝐀𝐝𝐝 𝐋𝐢𝐭𝐭𝐥𝐞 𝐓𝐨 𝐂𝐡𝐚𝐧𝐠𝐞 𝐀 𝐋𝐨𝐭✨

𝐒𝐦𝐨𝐨𝐭𝐡 𝐭𝐞𝐱𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐜𝐨𝐧𝐭𝐫𝐨𝐥𝐥𝐞𝐝 𝐦𝐞𝐥𝐭 𝐝𝐨𝐧’𝐭 𝐡𝐚𝐩𝐩𝐞𝐧 𝐛𝐲 𝐜𝐨𝐢𝐧𝐜𝐢𝐝𝐞𝐧𝐜𝐞 𝐢𝐧 𝐢𝐜𝐞 𝐰𝐚𝐭𝐞𝐫 𝐩𝐫𝐨𝐝𝐮𝐜𝐭𝐬.
A small shift in the system can completely change how the product performs later especially after transport and shelf time.

So if your product performance changes after production, let’s understand what’s happening behind it together.

𝐂𝐨𝐧𝐭𝐚𝐜𝐭 𝐮𝐬 𝐧𝐨𝐰:
📲+20 122 945 4337

Or visit our website to discover more:
🌐 https://etamifad.com

𝐌𝐈𝐅𝐀𝐃 .. 𝐖𝐞 𝐀𝐝𝐝 𝐋𝐢𝐭𝐭𝐥𝐞 𝐓𝐨 𝐂𝐡𝐚𝐧𝐠𝐞 𝐀 𝐋𝐨𝐭✨

𝐖𝐡𝐲 𝐝𝐨𝐞𝐬 𝐭𝐡𝐞 𝐬𝐚𝐦𝐞 𝐩𝐫𝐨𝐝𝐮𝐜𝐭𝐢𝐨𝐧 𝐩𝐫𝐨𝐛𝐥𝐞𝐦 𝐤𝐞𝐞𝐩 𝐜𝐨𝐦𝐢𝐧𝐠 𝐛𝐚𝐜𝐤… 𝐞𝐯𝐞𝐧 𝐚𝐟𝐭𝐞𝐫 𝐜𝐡𝐚𝐧𝐠𝐢𝐧𝐠 𝐭𝐡𝐞 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭?
Because sometimes the issue was never the ingredient itself..

A raw material gets changed and things seem better at first, then after some production runs the same problem starts showing up again texture changes, stability drops, or the product simply stops performing the same way.. And that’s usually a sign that the system itself needs a closer look, not just one component inside it.

Technical consultation helps uncover what’s actually affecting the product, how the ingredients interact together, and why the same issue keeps repeating under real production conditions.

If there’s a problem that keeps coming back in your production line, send us the details and let’s figure out what’s really causing it together..

𝐂𝐨𝐧𝐭𝐚𝐜𝐭 𝐮𝐬 𝐧𝐨𝐰:
📲+20 122 945 4337

Or visit our website to discover more:
🌐 https://etamifad.com

𝐌𝐈𝐅𝐀𝐃 .. 𝐖𝐞 𝐀𝐝𝐝 𝐋𝐢𝐭𝐭𝐥𝐞 𝐓𝐨 𝐂𝐡𝐚𝐧𝐠𝐞 𝐀 𝐋𝐨𝐭✨

𝐀 𝐣𝐞𝐥𝐥𝐲 𝐭𝐡𝐚𝐭 𝐥𝐨𝐨𝐤𝐬 𝐬𝐭𝐚𝐛𝐥𝐞 𝐢𝐧𝐬𝐢𝐝𝐞 𝐭𝐡𝐞 𝐟𝐫𝐢𝐝𝐠𝐞 𝐜𝐚𝐧 𝐛𝐞𝐡𝐚𝐯𝐞 𝐯𝐞𝐫𝐲 𝐝𝐢𝐟𝐟𝐞𝐫𝐞𝐧𝐭𝐥𝐲 𝐚𝐭 𝐫𝐨𝐨𝐦 𝐭𝐞𝐦𝐩𝐞𝐫𝐚𝐭𝐮𝐫𝐞..
Once the temperature changes, the structure may start weakening, water separation can appear, and the texture may no longer hold the same consistency over time.

That’s why room temperature stability is not about making the product harder.. It’s about building a system that can keep the structure stable under real conditions beyond refrigeration.. Because if a product only performs well inside ideal conditions, then stability is still a challenge.

If you’re working on jelly systems that need better stability outside the fridge, let’s take a closer look at how the system performs🍮

𝐂𝐨𝐧𝐭𝐚𝐜𝐭 𝐮𝐬 𝐧𝐨𝐰:
📲+20 122 945 4337

Or visit our website to discover more:
🌐 https://etamifad.com

𝐌𝐈𝐅𝐀𝐃 .. 𝐖𝐞 𝐀𝐝𝐝 𝐋𝐢𝐭𝐭𝐥𝐞 𝐓𝐨 𝐂𝐡𝐚𝐧𝐠𝐞 𝐀 𝐋𝐨𝐭✨

𝐀𝐧𝐲𝐨𝐧𝐞 𝐰𝐡𝐨 𝐰𝐨𝐫𝐤𝐬 𝐰𝐢𝐭𝐡 𝐜𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐤𝐧𝐨𝐰𝐬 𝐨𝐧𝐞 𝐭𝐡𝐢𝐧𝐠 𝐧𝐨𝐭 𝐞𝐯𝐞𝐫𝐲 𝐜𝐨𝐥𝐨𝐫 𝐰𝐨𝐫𝐤𝐬 𝐰𝐢𝐭𝐡 𝐢𝐭..

You can get the exact shade you want, and still end up with a texture that feels wrong
or a finish that loses its smoothness..
Because chocolate is sensitive by nature, it needs a color system that moves with it, not against it!

That’s why Choco-lor was created specifically for chocolate and fat based applications.. It was designed to blend smoothly, hold stability, and feel like part of the product itself..

Because the smallest detail in chocolate changes the whole result🍫

If you want chocolate with stable color, smooth texture, and consistent performance, contact us now and discover more about 𝐌𝐈𝐅𝐀𝐃 chocolate solutions.

𝐂𝐨𝐧𝐭𝐚𝐜𝐭 𝐮𝐬 𝐧𝐨𝐰:
📲+20 122 945 4337

Or visit our website to discover more:
🌐 https://etamifad.com

𝐌𝐈𝐅𝐀𝐃 .. 𝐖𝐞 𝐀𝐝𝐝 𝐋𝐢𝐭𝐭𝐥𝐞 𝐓𝐨 𝐂𝐡𝐚𝐧𝐠𝐞 𝐀 𝐋𝐨𝐭✨

في عيد العمال، نُقدّر الجهود التي صنعت اسم ميفاد عبر السنوات، ونؤمن أن العنصر البشري هو أساس كل نجاح🤝🏻

كل عام وأسرة ميفاد وكل عامل مصري بخير💚

𝐌𝐈𝐅𝐀𝐃 .. 𝐖𝐞 𝐀𝐝𝐝 𝐋𝐢𝐭𝐭𝐥𝐞 𝐓𝐨 𝐂𝐡𝐚𝐧𝐠𝐞 𝐀 𝐋𝐨𝐭✨

𝐏𝐞𝐫𝐟𝐨𝐫𝐦𝐚𝐧𝐜𝐞 𝐒𝐭𝐚𝐫𝐭𝐬 𝐁𝐞𝐟𝐨𝐫𝐞 𝐭𝐡𝐞 𝐌𝐚𝐜𝐡𝐢𝐧𝐞𝐬 𝐑𝐮𝐧.
We’ve all seen it. The ingredients are ready, the team is prepped, and the production line starts. Then suddenly the texture is off, the stability fails, or the batch doesn't look like the sample..

For that we’re here .. to protect your production by ensuring consistency isn't a guess by providing you with:
𝐅𝐨𝐫𝐦𝐮𝐥𝐚𝐭𝐢𝐨𝐧 𝐑𝐞𝐯𝐢𝐞𝐰:
We analyze your recipe to ensure every ingredient makes sense for your specific setup.
𝐋𝐚𝐛 𝐕𝐚𝐥𝐢𝐝𝐚𝐭𝐢𝐨𝐧:
We push the system to its limits in the lab to see how it reacts under pressure.
𝐏𝐢𝐥𝐨𝐭 𝐓𝐫𝐢𝐚𝐥𝐬:
We run small-scale trials that mimic your actual factory conditions.

When you finally press that "Start" button, you should feel confident not nervous!

Stop the guesswork.. Let’s build a stable process together💚

𝐂𝐨𝐧𝐭𝐚𝐜𝐭 𝐮𝐬 𝐧𝐨𝐰:
📲+20 122 945 4337

Or visit our website to discover more:
🌐 https://etamifad.com

𝐌𝐈𝐅𝐀𝐃 .. 𝐖𝐞 𝐀𝐝𝐝 𝐋𝐢𝐭𝐭𝐥𝐞 𝐓𝐨 𝐂𝐡𝐚𝐧𝐠𝐞 𝐀 𝐋𝐨𝐭✨

𝐈𝐜𝐞 𝐜𝐫𝐞𝐚𝐦 𝐩𝐞𝐫𝐟𝐨𝐫𝐦𝐚𝐧𝐜𝐞 𝐢𝐬 𝐫𝐚𝐫𝐞𝐥𝐲 𝐝𝐞𝐭𝐞𝐫𝐦𝐢𝐧𝐞𝐝 𝐛𝐲 𝐚 𝐬𝐢𝐧𝐠𝐥𝐞 𝐢𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭.

Powder, stabilizer, ripple, and color must work together under the same production conditions mixing speed, temperature shifts, and distribution stress.
When these components come from multiple sources, compatibility becomes the manufacturer’s responsibility!

𝐌𝐈𝐅𝐀𝐃 approaches ice cream production differently💚

Our integrated ice cream systems combine key components designed to perform together:
- Ice cream powder
- Stabilizer systems
- Ripple solutions
- Color systems
- Technical formulation support

One coordinated system reduces adjustment time, prevents performance mismatch, and minimizes costly trial and error.

Because in high-volume summer production, stability depends on how well every element works together.

𝐂𝐨𝐧𝐭𝐚𝐜𝐭 𝐮𝐬 𝐧𝐨𝐰:
📲 +20 122 945 4337

Or visit our Website to discover more:
🌐 https://etamifad.com

𝐌𝐈𝐅𝐀𝐃 .. 𝐖𝐞 𝐀𝐝𝐝 𝐋𝐢𝐭𝐭𝐥𝐞 𝐓𝐨 𝐂𝐡𝐚𝐧𝐠𝐞 𝐀 𝐋𝐨𝐭✨

#𝐌𝐈𝐅𝐀𝐃

𝐈𝐧 𝐣𝐞𝐥𝐥𝐲 𝐩𝐫𝐨𝐝𝐮𝐜𝐭𝐬, 𝐬𝐭𝐫𝐮𝐜𝐭𝐮𝐫𝐞 𝐝𝐞𝐟𝐢𝐧𝐞𝐬 𝐪𝐮𝐚𝐥𝐢𝐭𝐲.
Consumers expect a product that holds its shape, maintains clarity, and delivers a smooth, consistent texture from the first spoon to the last..

But under real production and storage conditions, jelly systems can face several challenges:
- Water dissociation over time
- Weak or unstable gel structure
- Texture variation between batches

These issues often appear when the stabilizer system is not calibrated for the product’s formulation, processing conditions, or storage environment.

𝐌𝐈𝐅𝐀𝐃 Jelly Stabilizers are designed to support controlled gel formation, improve texture stability, and maintain product integrity throughout production, storage, and distribution.

Because in industrial food manufacturing, a reliable jelly product begins with a properly engineered stabilizer system.

𝐂𝐨𝐧𝐭𝐚𝐜𝐭 𝐮𝐬 𝐧𝐨𝐰:
📲 +20 122 945 4337

Or visit our Website to discover more:
🌐 https://etamifad.com

𝐌𝐈𝐅𝐀𝐃 .. 𝐖𝐞 𝐀𝐝𝐝 𝐋𝐢𝐭𝐭𝐥𝐞 𝐓𝐨 𝐂𝐡𝐚𝐧𝐠𝐞 𝐀 𝐋𝐨𝐭✨