No one can stop ageing, and since it is the inevitable, why not ensure that as we age, we age well? Functional foods could be one way to healthy ageing. By Michelle Cheong

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The Silent Generation and Baby Boomers make up the fastest growing consumer markets in the world. However, food and beverage manufacturers have barely scratched the surface in this market sphere. Why and how should one venture into this overlooked market? By Jane Rochstad-Lim

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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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Functional foods are trending among consumers now, but what are they and how can manufacturers use these to better cater to consumers? Ms Emil Fazira Bte Kamari, research analyst at Euromonitor International shares more.

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Maternal undernutrition has been described as one of the most neglected aspects of nutrition in public health globally. Rectifying this issue will ensure better health and development for both mothers and their offspring. By Ian Darnton-Hill, University of Sydney, and Uzonna C Mkparu, Columbia University Medical Centre

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Nutrition remains a widespread problem in the world today, regardless if one has access to food or not. To target this, it is not only important to make sure people have enough food, but also that they have the required knowledge on nutrition to make informed choices about their diets. Food manufacturers can do much more to ensure this, as well as make end-products healthier to improve consumer health. By Michelle Cheong

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A study from the University of Calgary, Canada, involving the use of the prebiotic chicory root fibre Orafti Synergy1 from Beneo, has shown promise as a potential tool for prevention and treatment for childhood obesity.

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A group of scientists from the University of California, Irvine, the University of Western Australia and Flinders University have figured out a way to ‘unboil’ a boiled egg. The technique may be adopted to help reverse food waste in the distant future.

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Research by Georgia State University Institute for Biomedical Sciences suggests that emulsifiers, which are added to most processed foods to aid texture and extend shelf life, can alter gut microbiota composition and localisation to induce intestinal inflammation that promotes the development of inflammatory bowel disease and metabolic syndrome.

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Research has shown that vitamin D intake can have profound effects on obesity. However, relying purely on natural synthesis or dietary intake is far from sufficient. By Catherine A Peterson, University of Missouri-Columbia

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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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