The past is our guide, but it need not dictate tomorrow. A real revolution is unfolding in the food world resulting in meat analogs that taste like the real thing. The only catch? It is made purely of plant protein, but that seems to be the future of meat. By Henk Hoogenkamp

Read more...

Food fortification is a proven way to deliver vitamins and minerals where regular diets fall short. In Asia, diets are changing to include more processed foods. Producers of not only traditional staples like rice and vegetable oil, but also instant noodles and condiments can help fill the dietary gap through fortification. By Rebecca Spohrer, Global Alliance for Improved Nutrition (GAIN), London

Read more...

Broccoli has recently experienced a resurgence of interest in the medical community, thanks to a series of studies that found correlation between broccoli and a reduced risk of cancer.

Read more...

Happiness can mean different things to different people, such as wealth, having a job or family, or being able to eat things you like. Happiness can also mean health, and for the foodies, what is happiness when you cannot eat what you want because of a poor stomach? How can we maintain gastrointestinal health in order to eat what we want, when we want? By Michelle Cheong

Read more...

The world is facing an inevitable ageing population, which will likely spike up national spending on medical expenses. What can manufacturers do to help the elderly age well? By Michelle Cheong

Read more...

Enjoying high consumer awareness, the backing of an EFSA Article 13.1 health claim, and regularly the subject of studies designed to unlock its full potential, vitamin C remains firmly associated with positive health benefits. What has recent research gleaned of the vitamin’s role in enhancing immune response, and how can it be incorporated into our foods? By Professor Manfred Eggersdorfer, senior vice-president, Nutrition Science & Advocacy, DSM

Read more...

As the global food supply chain becomes increasingly complex, the challenges of safeguarding our food supply have increased. What is the extent of global food fraud and what are some possible solutions? By Peter Bracher, managing director, NSF International Asia-Pacific

Read more...

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

Read more...

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

Read more...

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

Read more...
Page 5 of 7

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.

Ebook

View Now