The consumption of cheese in Asia is expected to grow. Studies have shown that consumers have ranked the texture of cheese as one of its important elements, next to nutrition values and taste. Using technology, sensory panels and starches, cheese texture can now be tailor made to perfection. By Ang Hwee Yang, marketing director, Texture, Ingredion Asia-Pacific

Dairy has been part of the human diet for centuries, but beyond fulfilling basic nutritional needs, it can also provide targeted nutrition to meet the needs of different groups of people such as infants, seniors and more. By Harmony Villemin, food engineer & professional writer - on behalf of Epi Ingredients, Dry Ingredients Division of French Dairy Cooperative Laïta

Especially in Asia, the abundant lactose-intolerant consumer population could potentially drive the lactose-free dairy market. However, taste and texture still remain key factors for these consumers. How can manufacturers meet this demand? By Marten Paasman, global business manager, dairy enzymes, DSM Food Specialties

United States, China, and India are the top three markets globally, while China, India and Russia are projected to have the highest growth rates, according to research by Canadean.

Arla Foods Ingredients has launched a new range of clean-label, dairy-based solutions for the foodservice sector. The solutions available are: cake topping, cooking cream, bake-stable cream cheese and cheesecake cream cheese.

Produced with dairy proteins, they are higher in protein and lower in fat, calories and carbohydrates than standard equivalent products. They are also easier to handle, have added stability, improved texture, and provide a great taste. As such, they can easily be customised with colours, flavours and inclusions as required to create a variety of products.

The solutions are healthy, convenient and clean-label, and can be supplied as they are or tailored to meet specific requirements.

Piet Hilarides, chief operating officer, Consumer Products Asia, FrieslandCampina, gives an overview of the dairy industry in Asia and what manufacturers can capitalise on and how they can meet growing consumer demand for dairy products.

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

With the Trans-Pacific Partnership (TPP) set to eliminate the country’s tariffs on imports, the emerging Vietnam market will soon be opened to all players for agricultural and dairy products.

The increasing consumer interest in plant-based diets are feeding growth for milk alternatives, especially that of almond, says market researcher Nielsen.

Bekum has two new blow moulding machines for milk containers: the Hyblow 407 DL for 12-fold production of 200 ml containers; and the Hyblow 607 DL for a nine-fold production of 1,000 ml containers.

Both feature a new screw geometry that enables optimised processing of viscous HDPE with TiO2—this increases output and improves homogeneity of the compound without requiring an additional mixing component. They also have improved energy efficiency as less energy is needed to melt HDPE with the optimised extruder screw.

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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