As the global food supply chain becomes increasingly complex, the challenges of safeguarding our food supply have increased. Here, we take a look at food fraud in a global context, and some possible solutions especially with regard to Asia where food safety has a global impact due to growing food exports, convoluted supply chains and under-developed traceability systems. By Peter Bracher, managing director, NSF International Asia-Pacific.

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Tocotrienols, found in vitamin E, can be used as a functional ingredient to be incorporated in food and beverage applications so as to help consumers protect against various diseases. By Davos Life Science

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Placed correctly, natural antioxidants in food systems can maintain the highest possible quality of the food. David Prime, global product manager protection, Vitablend UK, explains what food technicians need to consider when making their choice of antioxidants, and what role natural antioxidants play in today’s food systems.

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In the search for all-natural ingredients, botanical extracts are attracting more attention. Extracting these through a novel, pressurised-water botanical extraction process might soon make current industrial solvent extraction processes obsolete. By Ben Lightburn, CEO, Mazza Innovation

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Following consumer trends, food manufacturers are churning out new omega-3 products ever so frequently leaving consumers baffled by the differences between products. What should consumers know to make their decisions? By Dr Ute Obermueller-Jevic, global scientific communication, nutrition and health, BASF

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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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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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