Despite strategies employed to tackle micronutrient malnutrition, limited progress has been achieved in developing countries. Evidence shows that the most cost effective approaches to address symptoms of micronutrient malnutrition are targeted supplementation and/or fortification. By Cristiana Berti and Cornelius M Smuts, North West University, and Mieke Faber, South African Medical Research Council

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‘Discretionary fortification’ refers to the addition of vitamins and minerals to foods at the discretion of manufacturers for marketing purposes, but not as part of a planned public health intervention. As it turns out, regulating the process has been a challenge and consumers are often left to determine the benefits on their own. By Tarasuk Valerie, University of Toronto

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Dietary sodium intake has been proven to have a direct relation with the development of cardiovascular disease. There are great challenges in monitoring the average sodium intake of people, but an academic-commercial partnership may pave the way for better health. By Živa Korošec and Igor Pravst, Nutrition Institute, Slovenia

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A survey commissioned to study Americans’ awareness of and attitudes toward functional foods provides insights to how consumers perceive these products. By Sarah Romotsky, associate director of health and wellness, International Food Information Council

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Food fortification can value add products and give producers a competitive edge, but the process is often complicated and challenging. Staple food fortification on the other hand, is simple, safe and affordable. In addition, it can contribute to the health of the society without changing the people’s diet. By Yannick Foing, manager, nutrition improvement program, DSM nutritional products Asia Pacific

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Asia’s ageing population and wide socioeconomic disparities have created a wide range of health concerns for its people. Latest developments and trends suggest that nutritional science and healthy ageing can be promoted through diets. By Sarah De Quadros, marketing manager, and Satya S Jonnalagadda, director of global nutrition, Kerry 

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By 2020, there will be a billion elderly people in the world. With the huge financial burden incurred by chronic diseases, people are shifting their focus towards disease prevention. Nutrient premixes offer a good solution, but flavours cannot be compromised. By Russ Hazen, premix innovation Manager, Fortitech Premixes

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The gluten-free market has caught the imagination of health conscious consumers and has been expanding steadily. Whey isolates offer an alternative to gluten-free recipes that helps overcome traditional limitations. By Craig Sherwin, director of Protein Technology Center, Davisco Foods

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The population of older adults around the world is on a steady rise, leading to a new focus on health span rather than life span. Protein intake can be critical in ensuring that the elderly stay healthy and fit. By Phanin Leksrisompong, director of business development, Davisco Foods

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Rates of diagnosed coeliac disease are on the rise and the benefits of a gluten-free diet are gaining increasing exposure. The demand for gluten-free bakery products is set to experience considerable growth in the near future. By Derek Lam, marketing coordinator, Embassy Flavours

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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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