Vacuum technology has been used in industrial processes since the beginning of the 20th century but has only made its debut in the baking scene some 10 years ago. What has vacuum technology brought? By Klaus Buhlmann, market segment manager, process industry, Oerlikon Leybold Vacuum GMBH.

The concept of frozen dough and par-baking has shifted the economics of freshly baked bread, but can they match the perception of freshness and common characteristics that consumers readily look for when buying pastry products?  By Xue Si-Ying, bakery group innovation manager and application specialist, DuPont nutrition & health

Emulsifiers and stabilisers are commonly used food additives for their functional properties. What roles do they play in food applications? By DPO International

Kneading techniques are an essential basic element of baking, and with the increasing consumer demand for bakery products, manufacturers need to produce these in faster and more efficient manners while still guaranteeing taste. How can this be done? By Claire Auffrédou, marketing manager, VMI

There is nothing more disappointing than expecting a creamy chocolate centre in a bakery product, but getting instead a hard piece of chocolate or liquid, oily filling. How can manufacturers ensure chocolate fillings stay stable throughout baking? By Wong Li Na, marketing manager, AAK Malaysia

Stevia is emerging as a major global commodity as the food industry embraces it as a natural, sweet and zero-calorie ingredient. It is fast being used in virtually every food sector, including bakery and confectionery. By Chris Peterson, communications manager, and Maria Teresa Scardigli, executive director, International Stevia Council

Concentrates from fruit and vegetables enhance shelf appeal. By Victor Foo, general manager, GNT Singapore Private Limited

A mass production bakery comes with the challenge of needing to monitor multiple processes, and often simultaneously. Wireless technology can help bakers act as their eyes, with an increased accuracy, while improving production efficiency and reducing costs and waste. 

The gluten-free market has caught the imagination of health conscious consumers and has been expanding steadily. Whey isolates offer an alternative to gluten-free recipes that helps overcome traditional limitations. By Craig Sherwin, director of Protein Technology Center, Davisco Foods

As nature’s principal emulsifying agent, soy lecithin can greatly enhance the dispersion of the fatty and aqueous components in many types of food production. By Andrea Wolters, marketing manager, Lecico

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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