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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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Shelf-life is an important aspect for food manufacturers so as to prolong its value and also reduce food waste. Going back to the basics, the ingredients one uses for one’s product is one way to manage shelf-life. By Liew Gin Lim, head of sales and marketing, Southeast Asia, and Cindy Tian, lead scientist, Kalsec

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When it comes to functional foods, algae fits the bill combining health, versatility, and sustainability. As the mother of all plants, foods made with algae deliver a unique set of sensory and nutritional benefits. Marks Brooks, SVP, Solazyme Food Ingredients, shares how food ingredients derived from algae can touch every type of food and fulfil a need for simple sources of nutrition.

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Today’s food manufacturers are always looking for natural solutions to meet consumer demands for healthier products. What if there were a single ingredient that could help them do so? Introducing gelatin, a ‘one-stop’ solution for many product applications for the food industry. By Paul Stevens, global R&D and application director, Rousselot

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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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