This festive season, bakers and confectioners will be able to create chocolate masterpieces adorned with colourful, eye catching designs using all natural ingredients, thanks to a new technology. With this versatile new design product at their fingertips, they can bring to life an array of colourful and bright trends while keeping their products free from synthetic additives. By Sofie De Lathouwer, general manager, IBC

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In a world whose future is threatened by food insecurity, it is vital we capitalise on minimising food loss and waste now. How can we do this? By Onat Bayraktar, vice president, Food Care Asia, Sealed Air

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Foods that have a high moisture content, or are packaged in a metallised film for example, can produce what is known as ‘product effect’, and cause unwanted false readings of contaminant detection. How can this be overcome? By Jonathan Richards, head of marketing, Mettler-Toledo Safeline Metal Detection

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Involving matters of life or death for consumers, and image and reputation for food manufacturers, food safety is a key component that has to be managed today. What exactly should one know about it? By Alexis Chuah, corporate relations manager for Malaysia and Singapore, Agilent Technologies

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Peter van Deursen, chief executive officer, Asia Pacific, Cargill, shares more with APFI.

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Bakeries and cafes are becoming more popular in Asia, as are their baked products and pastries. How can manufacturers continue appealing to consumers and gain an edge in the market? By Connie Kwan, co-founder & chief operating officer, Aalst Chocolate Private Limited

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Market research and insight expert Kadence Singapore muses on what consumers are looking for in selecting chocolates and their likeability factors. By Elise Huang and Xiachun Xu, insight executives, Kadence International

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With partially hydrogenated oils being phased out over the next two years, both cake mix and industrial cake manufacturers need to take a closer look at alternatives. Powdered, activated emulsifiers, it seems, are the wisest choice for a wide variety of reasons. By Arne Pedersen, product & application manager, Palsgaard A/S

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ASEAN still faces some manufacturing challenges compared to the developed West, but automation and service providers can help these countries progress at a faster rate. Raimund Klein, executive vice president, Digital Factory (DF) and Process Industries and Drives (PD) Division, Siemens Private Limited, discusses more with APFI. By Michelle Cheong

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Activated carbons can purify glycerine, a liquid used in a variety of industrial applications, to a colourless, odourless standard. By Doreen Chong, marketing manager, Calgon Carbon Asia

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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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