Breast milk is undoubtedly the best option for infants, but there are times when a mother’s milk is not available. In such cases, infant formula takes the lead and offers a nutrient-packed alternative. By Dr Satya S Jonnalagadda, director of Nutrition, Kerry. 

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‘Probiotic’ products are everywhere, but not all consumers know exactly what they are or how they benefit health. The addition of probiotics to products can provide beverage manufacturers with unique opportunities. By Lisa Flower, marketing manager ANZ, Chr. Hansen

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With overweight and obesity worldwide steadily increasing, pea protein could be a solution to manage weight. By Dr Aurélie Mauray, market development manager, Specialised Nutrition (EU), and Dr Catherine Lefranc, corporate senior research manager, Nutrition & Health, Roquette

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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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With the international diabetes federation and world health organisation supporting sugar tax legislation, natural sweeteners could become an inevitable choice in products today. By Michelle Cheong

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Weight and obesity are large global concerns today, and food and beverage manufacturers can help consumers achieve successful weight management through fortifying products with functional ingredients like fibre. By Christian Philippsen, managing director, Beneo Asia Pacific

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The term ‘omega-3’ usually first brings fish oils to mind, but there are also plant-based sources such as linseed or chia seed. These offer a more sustainable source while providing comparable health benefits. By Lindsay Brown, professor (biomedical sciences), university of Southern Queensland

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Protein is an essential in our diets. However, with consumers today becoming more concerned with ethical and sustainability issues regarding animal protein, manufacturers can instead turn to vegetable protein to fortify food and beverages with, so as to meet consumers’ protein requirements. By Dr Catherine Lefranc-Millot, senior nutrition & health R&D manager, Roquette

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Growing interest in personal health and awareness is driving growth in nutrition products. Weight management retail sales have increased rapidly, but developing nutritional and tasty products requires a lot of science. By Geoff Allen, MD, Synergy Thailand

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There are approximately 795 million people suffering from malnutrition globally. How can governments and the food industry help relieve this issue in a sustainable yet affordable way? Yannick Foing from DSM’s nutrition improvement program Asia-Pacific discusses possible solutions.

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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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