As the numbers of elderly increase everywhere around the world year by year, the consumer market is seeing a rise in senior nutrition products to cater to the senior consumers. Fermentation could help manufacturers better cater to the needs of the silver generation. Dr Bejit Ideas shares more. By Michelle Cheong

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Fortifying foods is not a new trend, but it is a move that manufacturers are commonly adopting now, whether to address deficiencies in vitamins and minerals for consumers, or to enhance the appeal of their products with these added health benefits. But what exactly is fortification, why do we need to fortify foods, and what can be said of the future for fortification? Lee Wei Xuan, research analyst, Euromonitor International, tells APFI more. By Michelle Cheong

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Cardiovascular disease is the number one cause of death globally. While the statistics are alarming, most cardiovascular diseases can be prevented by reducing risk factors via lifestyle and diet changes. Everyday foods can also be fortified with the right ingredient to lower cholesterol, but how? By Dr Kai Lin Ek, regional manager, Scientific Marketing, BASF Asia Pacific

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Among the increasingly health-conscious consumers, there is a portion who is also concerned about their weight. Dairy ingredients are said to be able to help manage one’s weight, but how exactly do they do this? By Elaine Drummond, PhD, Glanbia Nutritionals

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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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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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