Yeast, commonly used in brewing and bakery applications, has potential to be used in much more than just these. With its rich nutritional content, food manufacturers can leverage on the health benefits it provides. By Dr Jacinthe Côté, scientific advisor, Lallemand Bio-Ingredients

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Tailoring the nutrition in food becomes a balancing act when it comes to elderly nutrition. What are some of the requirements? By Alie Coppolella, quality assurance and technical development manager, Azelis UK Food and Health

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Good nutrition has a significant contribution in giving more life to years, particularly in managing decline and minimising loss of function. How can nutrition help to maintain brain, eye and joint health as we get older? By Dr Kai Lin Ek and Marianne Heer, scientific marketing managers, BASF Nutrition & Health

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The global elderly population is increasing today with medical advancement and healthier living. What should manufacturers be aware of when catering their products to the silver generation? By Dr Catherine Renard, senior scientist, INRA

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Consumers have high expectations when they seek food products. How can we cater to those demands whilst ensuring these foods offer the nutritional benefit consumers need as well? By Christian Philippsen, managing director, Beneo Asia Pacific

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More consumers have recently been embarking on the health and wellness trend, increasing the demand for healthier products. The rise of organic and gm-free foods comes amid this growing trend, and 2015 was the year in which ‘free from’ truly became mainstream. By Lu Ann Williams, director of innovation, Innova Market Insights

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Gluten-free products, previously positioned only for gluten-intolerant consumers, are often perceived as less tasteful. However, with new production processes, companies are now enlarging the spectrum of gluten-free products with those that taste similar to traditional plain flour products. By Pascal Philibert, managing director, Philibert Savours

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Most consumers today are looking for healthier and more nutritious food options, and are simultaneously demanding that these be produced by sustainable methods. Among alternative proteins, insects are fast growing worldwide as a nutritious, healthy and sustainable option. By Tudnat Chantathan, managing director, Hiso Edible Insect

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With more consumers placing importance on health, they are also becoming aware of how to better take care of their bodies. What better place to start than with the gut and our gastrointestinal health? Professor Wang Chin-Kun shares more. By Michelle Cheong

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As the numbers of elderly increase everywhere around the world year by year, the consumer market is seeing a rise in senior nutrition products to cater to the senior consumers. Fermentation could help manufacturers better cater to the needs of the silver generation. Dr Bejit Ideas shares more. By Michelle Cheong

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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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