With high profile food safety incidents in recent years putting the spotlight on legislation and regulations, manufacturers have to ensure greater due diligence to safeguard their businesses, especially in Southeast Asia, where the standards differ from country to country. By Somchai Chakornsiri, head of Asia Pacific, Eagle product inspection
With the focus on food safety, it is time for manufacturers to fully embrace the benefits of automated processing and production technology. Sorting and analysis machinery can play a crucial role in helping companies safeguard their products. By marijke bellemans, marketing communications coordinator, Tomra sorting solutions
APFI talks to Andrew Kwan, group managing director, Commonwealth Capital, on trending products and processing technologies.
With the increasing complexity relating to the movement and regulations of food and beverage products across the world, manufacturers have to implement measures to safeguard themselves and the insurance industry has responded accordingly. By Ben Sharp, product recall underwriter, XL Catlin
Food safety is one of the top priorities for food businesses today in light of growing concerns to ensure consumer safety and brand quality. Kris Fairfield, global business director, product inspection, Thermo Fisher Scientific, sheds insight on the technologies companies can and should leverage in their production process.
Andrew Manly, communications director, Active & Intelligent Packaging Industry Association, AIPIA, shares his insight on the current and upcoming trends for packaging in the food and beverage industry.
Hygienic and efficient automation in food production are key to protecting the consumer and the manufacturer’s brand. These lie in the basics of design and material of equipment. By Alexander Wagner, head of sector management food industry, Festo AG & Company KG
China’s bottled water industry is an unforgiving landscape with increasingly intense competition. Even though the market is vast, the oversaturation of many international and local brands has driven sales down, making it hard for many to survive. With the economic slowdown, what can water producers do to stay competitive in the market? By Julia Lee, food and drink analyst, Mintel China
Wash water used in the production of fresh produce always contains a residual disinfectant to reduce microbial load. Today, more countries are trending towards alternative disinfectants such as chlorine dioxide rather than traditional oxidising agents such as chlorine. What are the advantages of this? By David Hird, application specialist, Palintest Limited