Premium processes and packaging, unique flavours and ingredients and a new generation of ‘mindful’ consumers have ‘plant-powered’ the dairy case, making both retailers and consumers sit up and take notice. As traditional dairy milk sales decline, the appeal of plant-based beverages is making an impact. By Greg Steltenpohl, co-founder and CEO, Califia Farms

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Maintaining digestive health and overall wellbeing is no longer a choice, but a necessity. By Christian Philippsen, managing director, Beneo Asia Pacific

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Babies are our future, and the most treasured customers of all. But between food scares and growing rates of childhood obesity, how can one provide safe, adequate and responsible nutrition to nourish our little ones? By Harmony Villemin, Food Engineer & Professional Writer--on behalf of EPI Ingredients, Dry Ingredients Division, Laita

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More are calling the obesity crisis an ‘epidemic’, but what has caused this, and what needs to happen to turn it around? What can be done at the individual, government, and industry level, and how can functional foods be a game changer? By Satya S. Jonnalagadda, PHD, MBA, RD, director of Global Nutrition, Kerry; Sheelagh Pentony, marketing communications manager—Nutrition, Kerry; and Niamh O’shaughnessy, MSC, Human Nutrition graduate, University College Dublin

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With an estimated nine-billion strong global population by 2050, providing sufficient nutrition would require concerted, collective efforts from food manufacturers, producers, governments, civil society and consumers to take place now. By Ada Wong, head of public affairs and communications, Asia, FrieslandCampina

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Research has revealed that getting the right nutrition for the ‘first 1,000 days’ of life lays the foundation for life-long health, so which nutrients in particular are important? By Marianne Heer, scientific marketing manager human nutrition, BASF SE

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With the health and wellness trend spreading across the food and beverage industry, there is an increasing demand for alternative ingredients such as for protein. How can manufacturers tap into the protein trend with soya protein? By Steve Mott, technical director—Proteins, ADM

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The past is our guide, but it need not dictate tomorrow. A real revolution is unfolding in the food world resulting in meat analogs that taste like the real thing. The only catch? It is made purely of plant protein, but that seems to be the future of meat. By Henk Hoogenkamp

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Food fortification is a proven way to deliver vitamins and minerals where regular diets fall short. In Asia, diets are changing to include more processed foods. Producers of not only traditional staples like rice and vegetable oil, but also instant noodles and condiments can help fill the dietary gap through fortification. By Rebecca Spohrer, Global Alliance for Improved Nutrition (GAIN), London

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Broccoli has recently experienced a resurgence of interest in the medical community, thanks to a series of studies that found correlation between broccoli and a reduced risk of cancer.

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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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