Striving for better, tastier food

Diverse market: Phywon’s products undergoing stringent testing. In its lab, the company perfected its formulas to meet the varied requirements for texturant from different food industries.

AS a trained food technologist, it became sort of a natural calling for Lawrence Low Peng Kong to be involved in food ingredient and food manufacturers when the then fresh graduate landed his first job in 1990.

The first product Low dealt with was texturant, a food ingredient derived from natural, vegetarian base formulation. It is a key ingredient used for thickening, stabilising and gelling function in food manufacturing.