Fermentation can reduce the negative effects of bran on final cereal products. In fulfilling gluten free requirements, fermented brown rice flor has shown great promise as a functional ingredient that can improve the quality of rice products. By Muna Ilowefah, Chiemela Chinma, Jamilah Bakar, Hasanah M. Ghazali, Kharidah Muhammad and Mohammad Makeri, Universiti Putra Malaysia

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The rise in the prevalence of non-communicable diseases due to poor diets has been leading food manufacturers to fortify foods with fibre. However this can also cause changes in aspects of taste, appearance, or texture. resistant starch can be a solution. By Chris Weng, nutrition marketing manager, Ingredion APAC

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Consumers globally are becoming more aware of health and embarking on the health and wellness trend, and ironically we seem to be going back to the basics—unprocessed and natural—for the ultimate health products. Ben Boonlai, director of Medifoods (Thailand), spoke with APFI in an interview and shared his company’s innovative concept of creating functional foods from rice, the staple of all Asians.

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Desserts and indulgent foods are high on the average consumer’s daily ‘want to eat’ list, but people usually forego these with the desire to be healthy. However, with healthier sugars, consumers can still indulge in sweet treats without feeling guilty. By Christian Philippsen, managing director, Beneo Asia pacific

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Fibre can improve more than just digestive health, as is commonly associated. This article discusses the types, functions and importance of fibre in our daily diets, and how manufacturers can incorporate fibre in their products to meet today’s consumer demands for healthier foods. By Farah Nazurah

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We don’t like to admit it, but sometimes nature outsmarts us humans. Such is the case with citrus fibre, where the intact natural architecture of the fruit cells provides developers with multiple gainful functionalities. Clean label solutions need not be so difficult if one embraces the natural complexity. By Dr Kurt Villwock, director of product development, Fiberstar incorporated

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APFI spoke with Frank van Riel, sales manager at dutch Tanis Food Tec (TFT), who shared his insight on the current trends of the confectionery industry and what to expect in the near future.

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Vitamin D deficiency is prevalent throughout Asia, especially in developing countries. With supplements and fortified foods in abundance, how else can manufacturers better improve consumers’ health? By Natasha Telles D’Costa, director, visionary science practice: chemicals, materials, and foods—APAC, Frost & Sullivan

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Recent studies in vitamin d have uncovered numerous benefits of the vitamin, which can be fortified in foods to help consumers meet recommended intakes. By Farah Nazurah

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Vitamin D deficiency is common around the world, and manufacturers can do more by fortifying common foods to make it easier for consumers to meet their daily intake. By Sarah Zimmerman, communications coordinator, food fortification initiative

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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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