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Consumers globally are increasingly health conscious—they want healthier ingredients in food and drinks, with lesser sugar content. Transparency in where ingredients are sourced is also key in gaining consumer trust and loyalty, as sustainability in the products they purchase are important to them. Tom Vierhile, director of innovation insights at GlobalData, shares his views on how the health & wellness trend and changing consumer tastes are driving the confectionery and snacks market.

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To cater to increasing consumer demands for less meat and meat-free options, plant meat foods need to get more realistic, such as with the ‘plant blood’ by impossible foods. Henk Hoogenkamp addresses the flexitarian trend and recent developments with meat-free food.

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Though having emerged only in recent years, already innovative solutions are needed to spice up the increasingly mainstream ‘free-from’ trend. Baobab could be the next big thing, says Nick Salter, co-founder of Aduna.

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Oil is a critical element in the production of fried potato products. Using the right oil and managing it well during operation will allow manufacturers to better cater products to consumer demands. By Arnaud Jansse, food technologist, Florigo (from TNA)

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To cope with increasingly hectic lifestyles, consumers are expecting more from foods today: convenient, natural, healthy, tasty, and even better if these can last for longer periods so as to minimise food wastage. What are some solutions manufacturers can use to meet these demands? By Liew Gin Lim, head of sales & marketing Asean, Kalsec Malaysia

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Manufacturers of food and beverage products look toward innovative natural ingredient solutions such as prebiotics for the health-conscious population without compromising on product integrity, quality, and nutritional value. By Sanmeet Nagarkar, research analyst, food & beverages, MarketsandMarkets

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Asian consumers are demanding more baked goods and bread, and manufacturers are consequently on the search for solutions that can help these products last longer. By Suresh Chandran, director, food & beverage Southeast Asia, Novozymes

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Many plant extracts have components that are believed to offer health benefits, but not all are readily absorbed into the human bloodstream. Cyclodextrins can increase the bioavailability of these health-promoting ingredients. By Dr TiehKoun Koh, business director food solutions, and Dr Zhang Yan, head of food lab, Wacker Biosolutions.

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New drink concepts need to rely on more than taste alone. Using colour in beverages is crucial to gaining consumer preference. By GNT

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With consumers being more savvy and conscientious than ever, F&B manufacturers are scrambling to meet growing demands for functional ingredients. This article examines six trends that should dominate the conversation around these ingredients. By Sarah Sullivan, former vice president of marketing and sales, Brassica protection products, and Alexander A. Grantz, PH.D., regional manager, food & nutrition, Connell Brothers

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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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