Protein is an essential in our diets. However, with consumers today becoming more concerned with ethical and sustainability issues regarding animal protein, manufacturers can instead turn to vegetable protein to fortify food and beverages with, so as to meet consumers’ protein requirements. By Dr Catherine Lefranc-Millot, senior nutrition & health R&D manager, Roquette

Most consumers today are looking for healthier and more nutritious food options, and are simultaneously demanding that these be produced by sustainable methods. Among alternative proteins, insects are fast growing worldwide as a nutritious, healthy and sustainable option. By Tudnat Chantathan, managing director, Hiso Edible Insect

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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