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Vitamin D, naturally produced from exposure to the sun, is gaining prominence due to its benefits and the increasing health concern regarding deficiencies in the vitamin. Besides seeking the sun, consumers can also supplement the lack of vitamin d in their diets through supplements and fortified foods. By Ho Pei Ying

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Also known as additives, food texturants may be perceived negatively by end consumers due to possible effects on health. Manufacturers however are looking for more natural solutions that improve texture and simultaneously provide additional health benefits. By Shivani Mishra, research analyst, food beverage and agriculture, MarketsandMarkets

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Consumers today are interested in maintaining all aspects of their health, be it cognitive or heart health, weight management, or even digestive health. Manufacturers can leverage on this interest with prebiotics and probiotics. By Michelle Cheong

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Texturants are becoming increasingly used in food and beverage applications as they can improve product mouthfeel and texture. What are texturants, and how can manufacturers benefit from their use? Gerd Frank Pedersen, regional lead texturants, Asia Pacific Tate & Lyle, shares more with APFI.

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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

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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

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Taste has always been an important component in food, and is becoming even more so to consumers in recent years. Manufacturers can combine several extracts to meet growing consumer demand for more ‘adventurous’ flavours. By Gary Augustine, executive director, Market Development, Kalsec Incorporated

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Asian consumers are becoming increasingly adventurous when it comes to snacking. Seasoning technology plays a key role in providing consumers the sensory experience they want while helping manufacturers improve their bottom line. By David Woollard, group product manager, seasoning, tna

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Iron is one of the most important minerals in the body, yet there is a global problem of low iron levels. What can manufacturers do to help with iron deficiency while still preserving their bottom line? By Ho Pei Ying

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

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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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