The term ‘omega-3’ usually first brings fish oils to mind, but there are also plant-based sources such as linseed or chia seed. These offer a more sustainable source while providing comparable health benefits. By Lindsay Brown, professor (biomedical sciences), university of Southern Queensland

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Protein is an essential in our diets. However, with consumers today becoming more concerned with ethical and sustainability issues regarding animal protein, manufacturers can instead turn to vegetable protein to fortify food and beverages with, so as to meet consumers’ protein requirements. By Dr Catherine Lefranc-Millot, senior nutrition & health R&D manager, Roquette

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Growing interest in personal health and awareness is driving growth in nutrition products. Weight management retail sales have increased rapidly, but developing nutritional and tasty products requires a lot of science. By Geoff Allen, MD, Synergy Thailand

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There are approximately 795 million people suffering from malnutrition globally. How can governments and the food industry help relieve this issue in a sustainable yet affordable way? Yannick Foing from DSM’s nutrition improvement program Asia-Pacific discusses possible solutions.

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Ongoing consumer demand for ‘optimal nutrition’ and more personalisation is spurring new product innovations. Arwika Ussahatanon, food and communications specialist, explains.

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Nutrition labels need to be effective in providing all consumers with the right information in the right way, so they can make informed decisions. With today’s packaging presentations, are consumers being confused instead? What can food manufacturers do to tackle this confusion? By Michelle Cheong

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Malnutrition, including both undernutrition and overnutrition, is not an issue that can be tackled by any party on its own. Instead, it requires a concerted effort from various stakeholders to deliver the message and as it turns out, investing in such initiatives make business sense as well. By Ada Wong, head of public affairs and communications, Asia, FrieslandCampina

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Ralf Schäffer, executive director at Sollich, gives his opinion on which ingredients and consumer demands will continue to be popular this year.

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Yoghurt is a common dairy product across all consumer age groups, but what factors play a part in purchasing decisions? Patrick Young, Insight Director, Kadence International, shares his opinion.

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The Asia-Pacific region will be seeing a dramatic increase in the number of elderly come 2050, and with that will follow a tidal wave of age-related diseases and problems. Prevention is always better than treatment, especially for diseases like osteoporosis, so it is vital we start now. By Judy Stenmark, B. Sc, MPH, chief executive officer, International Osteoporosis Foundation

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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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