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美食博覽、美與健生活博覽、家電‧家居‧博覽於周五、周六及周日（8月15至17日）延長開放時間至晚上11時，讓更多公眾人士可以把握機會，一票盡攬美食、品味茶香、選購美健及家居產品。美食商貿博覧及香港國際茶展於周五(8月15日)會繼續開放至晚上6時，而周六(8月16日)則開放至下午5時，讓業內買家與展商繼續洽商及交流。持有8月14日公眾展有效門票之人士，可憑票於餘下展期入場。

8月15日至17日的開放時間調整如下：

80g/stickThis ice cream, made primarily from soybeans, retains the natural flavor of soybeans. While eliminating beany flavor, flatulence-causing components, and purines, it preserves nutritional substances such as isoflavones and lecithin. Therefore, it is suitable for people with lactose intolerance or vegetarians.

<span style="color: rgba(0, 0, 0, 0.85); font-family: Inter, -apple-system, BlinkMacSystemFont, &quot;Segoe UI&quot;, &quot;SF Pro SC&quot;, &quot;SF Pro Display&quot;, &quot;SF Pro Icons&quot;, &quot;PingFang SC&quot;, &quot;Hiragino Sans GB&quot;, &quot;Microsoft YaHei&quot;, &quot;Helvetica Neue&quot;, Helvetica, Arial, sans-serif; font-size: 16px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; display: inline !important; float: none;">Soybeans are used as the main raw material to make the ice cream base. After being processed through procedures such as soaking, grinding, and boiling, soybeans can bring a delicate and creamy texture while retaining the plant protein nutrition inherent in soybeans. This makes it very friendly to people who are lactose intolerant or prefer a plant-based diet.

Soy ice cream is a non-gmo soy ice cream from Heihe. It extracts high-quality soy plant protein. It is the first soybean plant protein micro-bud extraction technology in China, to achieve key technological breakthroughs such as deodorization, degassing and purine removal on the premise of fully retaining soy active plant protein and nutrients such as Isoflavones, lecithin and dietary fiber. The production method of soybean ice cream premixed powder is based on soybean grain as raw material, these include: Pretreatment of edible parts of plants, removal of plant odors, purines, flatulence factors, depolymerization of plant globulin subunits, physical break of long peptide chain of plant globulin, binding of small protein molecules to non-polar groups, protein ionization treatment, finally, the plant base material powder is obtained by emulsifying treatment. Soybean ice cream has a delicate and smooth taste without a drop of milk, fully retaining the delicious taste of traditional ice cream, plant protein base, it has a protein content of 7.7 g, with the characteristics of mild gastrointestinal protection, cool mouth, no animal fat, delicious and fat-free, no fattening powder, no lactose and no trans fat, comparable to the protein content of traditional ice cream, thus winning the market consumer's love.<img src="https://sourcing-media.hktdc.com/product-original/It-s-20snowing-soy-20ice-20cream-20mix-20-commercial-20version-/8bdc51fa5db6472d8daa11e578837996" style="width: 300px;" class="fr-fic fr-dib" data-productmediaid="8bdc51fa5db6472d8daa11e578837996"><img src="https://sourcing-media.hktdc.com/product-original/It-s-20snowing-soy-20ice-20cream-20mix-20-commercial-20version-/6a09666e9e87468d9a49041cd0529cc2" style="width: 300px;" class="fr-fic fr-dib" data-productmediaid="6a09666e9e87468d9a49041cd0529cc2"><img src="https://sourcing-media.hktdc.com/product-original/It-s-20snowing-soy-20ice-20cream-20mix-20-commercial-20version-/daa8c09ab1294e44ad721d89b928ebdd" style="width: 300px;" class="fr-fic fr-dib" data-productmediaid="daa8c09ab1294e44ad721d89b928ebdd">

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重要通告 香港法例第549章《中醫藥條例》第119條由2010年12月3日生效