Competition can be fierce in the business sector, especially for coffee companies from countries whose neighbours are among the largest coffee producers in the world. How exactly can one stand out amongst larger competitors? Vijayandran Joseph, general manager, Food Ingredients Division, Super Group, shares more with APFI on this. By Michelle Cheong

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Milk and dairy products are globally advertised as healthy and essential to the daily diet as it contains vital nutrients, vitamins and the presence of all essential amino acids. Yet, the majority of the world’s population, particularly in Africa, South America and Asia, are intolerant to the milk sugar lactose. What they need is a product that allows them to enjoy milk and dairy products without feeling unwell. By Laura Kok, technical coordinator ingredients, Interfood B.V.

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Water is one of the basic necessities for humanity’s survival. Fresh water suitable for human consumption is estimated to make up only 0.01 percent of the world’s total water resources. Many communities struggle to find fresh water due to an ever increasing global population, the rise of emerging and developing countries and climate change. However, there may just be a sustainable, yet health beneficial source of water that can provide food and beverage manufacturers an untapped source of revenue. By Jane Rochstad-Lim

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All over the world, the interest of the consumers for healthy food, like fermented products, is increasing due to the growing number of people affected by diseases related to an inadequate diet and sedentary lifestyle. In this regard, the development of functional foods and beverages, rich in antioxidants and with enhanced nutritional properties, is a major goal for the food industry. By Ana M. Gil Rodríguez and Teresa Requena, Institute of Research in Food Science and Technology CIAL (CSIC-UAM).

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Coffee is enjoyed by many around the world, so what can coffee companies and consumers do to ensure the sustainability of coffee? By Hazel Chan

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Glucoraphanin found in broccoli is a super anti-oxidant, but how can one benefit from it if one does not like or cannot eat broccoli? By Tony Talalay, CEO and co-founder of Brassica Protection Products

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Capping is important in ensuring product quality, stability and freshness. However, not many are aware of the crucial role that torque testing plays and factors which affect the overall accuracy. By Gabro Szakacs, product manager, Mesa Laboratories

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Increasingly health conscious consumers have led to a sharp growth in the clean label trends. Beverage manufacturers who would like to leverage on the use of natural colours have to consider the effects on colour, taste and sensorial quality. By Campbell Cooper, GM, Kleurcraft

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The demand for liquid dairy products has been growing, especially in developing markets. The conversion towards plastic bottles can create a more convenient consumer experience without compromising on product integrity. By Max Duclot, zone senior aseptic specialist & senior dairy officer, Sidel

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Soy beverages have been a prominent part of the Asian diet for many centuries and are becoming increasingly popular in other parts of the world as well. Success of a soy drink product depends on its homogeneity during its shelf-life, which can be achieved with the right emulsifier and stabiliser combination. By Khoreen New, senior application technologist for Dairy, Ice cream and Soy, Palsgaard Asia-Pacific

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APFI About Us

Asia Pacific Food Industry (APFI) is Asia’s leading trade magazine for the food and beverage industry. Established in 1985, APFI is the first BPA-audited magazine and the publication of choice for professionals throughout the industry with its editorial coverage on the latest research, innovative technologies, health and nutrition trends, and market reports.

Asia Pacific Food Industry is published by Eastern Trade Media Pte Ltd. The company owns numerous trade and consumer titles, including Asia Pacific Metalworking Equipment News and Industrial Automation Asia.

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