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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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 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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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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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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‘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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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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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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