In bakery products, softness is one of the key qualities that consumers look for. How can manufacturers improve the appeal of bakery products? By Elynne Kam, product & application innovation, Futura Ingredients

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Food manufacturers are constantly pressured to deliver great tasting, good looking, quality food and beverages. To accomplish this, they need to overcome a wide range of technical challenges in delivering flavours, colours, and nutrients. By Kuang San San, technical manager, Delivery Systems, Ingredion Asia Pacific

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Sweet is a taste that most people cannot give up, but with more consumers becoming health-conscious and demanding for foods with less or no sugar, manufacturers need to overcome this challenge and meet the demand with sugar alternatives. One possible solution is through stevia, which doubles as a functional ingredient. By PureCircle

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Move away from synthetic antioxidants; nature has provided the perfect antioxidant ingredient to extend shelf-life in products--rosemary extract. How can manufacturers use this naturally sourced antioxidant, and what other benefits does it provide? By Duska Dimitrijevic, director, technical sales and applications, food protection division, Frutarom Limited

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Consumers are becoming more health-conscious and want a piece of everything 'healthy'. What is vitamin B and how can consumers take it? By Michelle Cheong

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What these baking industry experts have to say is critical knowledge regarding the Asian baking industry and its markets. By Gilles Edouard Salmon, sales director of SAF-Viet JV Company; Michael Bultel, manager, Lesaffre Singapore Baking Centre; and Nigel Saunders, international baker and expert in bread products (APAC region), Lesaffre

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Cocoa has many benefits as an ingredient, but is it possible for chocolate to be made in a healthier way? Tina Tan, Managing Director of Tatgu Chocolate, and Dr Geeta Bansal, Lecturer, Ngee Ann Polytechnic, share their insight on reducing sugar in chocolate without compromising on taste.

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Fibre is an essential part of the diet, but not one which is easy for consumers to meet the daily recommended intake. With different fibres available, how should manufacturers choose the right one to offer consumers fibre-enhanced products? By Courtney Kingery, director, global product management, Health & Wellness, Tate & Lyle

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Vitamin a might be the most underrated of all vitamin alphabet hybrids, never really gaining the scurvy-beating, capsule-pushing fame of vitamins c and d. Recent research exploring the health benefits of vitamin a though, has pushed the vitamin’s relevance up a few notches. By Nyi Nyi Thet

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Preservation has long been critical to meat processors and today, shelf¬-life is top of the agenda. Consumers are demanding for more natural solutions than artificial ones to keep meat fresh and reduce waste, and one such solution is through lactates natural, clean label ingredients. By Lonneke Van Dijk, category manager—Meat & Poultry, Corbion

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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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