Formway

02/10/2026

It’s time to upgrade your equipment, and LOMA’s IQ4M Metal Detector is the one for you!

Discover how IQ4M can deliver enhanced detection and smoother operations to improve the efficiency and reliability of your production line! Swipe through the carousel to learn more!

26/09/2026

Looking for the perfect peeler that removes fast and accurately?

Meet Townsend’s Peeler 2800–a solution that effectively removing cellulose casing at speeds up to 750ft/min for sausages measuring 0.5-1.6 inches while minimizing product damage to your frozen and cooked sausages!

With adjustable settings, that offer flexibility and efficiency to tune to your product and processing needs—giving you results the way you like it!

18/09/2026

Sleegers VI-19 underleaving and stacking system is fast, efficient, and done just the way you like it!

With a fully automated solution, it handles a diverse range of products, like your patties and cheeses, and more—for a consistent and reliable handling performance every time!

Together with TREIF’s Divider Slicer, it creates the perfect line to keep your products organized for cheese slicing, underleaving, and stacking—getting them ready for packaging!

12/09/2026

Upgrading meat processing with faster thawing, smarter control, and more efficient technology solutions!

METALQUIMIA’s D-ICER & D-BREAKER Thawing Plants combine advanced thawing technology with precise processing and temperature control to deliver faster cycles, product uniformity, and full control of critical process parameters—ensuring the highest quality results and standards in meat processing!

From maximized performance, efficient loading, and enhanced food safety, it guarantees a greater operational reliability, helping manufacturers streamline their operations and meet the demands of modern food processing!

04/09/2026

From fresh, pre-cut, ground meat or even rind LASKA’s bowl cutter Knife has got you covered!

Combining high speed performance, precise cutting, and durability, it delivers consistent and smooth results across processing operations!

With its carefully designed and balanced knife system, and efficient maintenance, it ensures enhanced quality and reliable machine performance and greater longevity!

26/08/2026

See you in 64th PAFT Annual Convention today!
Crowne Plaza Manila Galleria

Our team will be on the stand answering your inquiries until tomorrow, Aug 27.

25/08/2026

See you all tomorrow!

Dr Kittiya’s session will be on Aug 26, afternoon. You may also inquire at the Formway booth!

🥄 What keeps a good mayonnaise smooth, stable, and consistent? There’s science behind it.

At the 64th PAFT Annual Convention, Dr. Kittiya Kesornbuakao, Process Technologist at ProXES Asia Pacific Co., Ltd., takes us into the science and processing behind one of the food industry’s most familiar emulsions.

Her technical session, “Science of Emulsion Stability: How Processing Technology Determines Mayonnaise Quality,” will explore how processing conditions and technology influence emulsion stability and final product quality.

A highly relevant session for food technologists working in R&D, formulation, processing, scale-up, and quality assurance.

📅 August 26–27, 2026
⏰ 8:00 AM – 5:00 PM
📍 Crowne Plaza Manila Galleria

🎟️ Registration Fees:
Professionals – PAFT Members: ₱9,000
Professionals – Non-Members: ₱9,500
Students: ₱1,500

⚠️ Slots are filling up! Don’t wait until the last minute to register.

🔗 Registration Form:
https://forms.gle/VR3n16RdworN4NcG7

22/08/2026

Looking to improve product quality and processing efficiency?

Well, you’re in luck! Join ProXES’ upcoming webinars to gain further practical process know-how and discover how different processing techniques influence texture, consistency, quality, efficiency, and formulation, so you can apply these insights straight to your line!

Save your seat today by registering using the links below:

🥣 Hummus: Hot vs. Cold Processing - August 25 | https://go.proxes.com/en/webinar-hummus-hot-vs-cold-processing
🌱 Vegan Processing Challenges - August 26 | https://go.proxes.com/en/webinar-vegan-processing-challenges
🌶️ Hot-processed Sauces - September 15 | https://go.proxes.com/en/hot-processed-sauces-webinar
🥫 Dips & Spreads - September 16 | https://go.proxes.com/en/webinar-dips-and-spreads

Can’t watch live? Register anyway to access the recording!

14/08/2026

FORMWAY is honored to support the 64th PAFT Annual Convention as a Platinum Sponsor as we continue to facilitate the sharing of further expertise and innovative solutions from industry professionals for limitless possibilities and growth across the industry!

Slots are filling up quickly! Make sure to register today so don’t miss out!

See you there!

Proud to spotlight Formway as a Platinum Sponsor of the 64th PAFT Annual Convention!

Formway continues to be a strong force in the industry, and their support brings us one step closer to a bigger, better convention experience. We are grateful to have them on board.

If you have been meaning to register, now is the time.

📅 August 26-27, 2026
🕗 8:00 AM to 5:00 PM
📍 Crowne Plaza Manila Galleria, Ortigas
🔗 https://forms.gle/VR3n16RdworN4NcG7

Seats are going quickly. Scan the QR and lock in your slot today.

14/08/2026

What is the science behind a smooth and consistent mayonnaise formulation?

Join Dr. Kittiya Kesornbuakao of ProXES during her session, “Science of Emulsion Stability: How Processing Technology Determines Mayonnaise Quality,” to explore how ProXES’ Processing Technology influences the emulsion stability and consistent quality of the mayonnaise!

Slots are limited! Lock in yours and register today!

We’ll be looking forward to seeing you there!

🥄 What keeps a good mayonnaise smooth, stable, and consistent? There’s science behind it.

At the 64th PAFT Annual Convention, Dr. Kittiya Kesornbuakao, Process Technologist at ProXES Asia Pacific Co., Ltd., takes us into the science and processing behind one of the food industry’s most familiar emulsions.

Her technical session, “Science of Emulsion Stability: How Processing Technology Determines Mayonnaise Quality,” will explore how processing conditions and technology influence emulsion stability and final product quality.

A highly relevant session for food technologists working in R&D, formulation, processing, scale-up, and quality assurance.

📅 August 26–27, 2026
⏰ 8:00 AM – 5:00 PM
📍 Crowne Plaza Manila Galleria

🎟️ Registration Fees:
Professionals – PAFT Members: ₱9,000
Professionals – Non-Members: ₱9,500
Students: ₱1,500

⚠️ Slots are filling up! Don’t wait until the last minute to register.

🔗 Registration Form:
https://forms.gle/VR3n16RdworN4NcG7