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To the consumer, the quality of food is all about the texture and appearance. Air present in foods often creates critical sensory properties, so how can food manufacturers make full use of this ‘ingredient’? By Laiyee Lee, assistant manager— technology, Futura Ingredients

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In an exclusive interview, Dr Tan Sze, managing director, Nestlé Research and Development Centre Singapore, speaks to APFI on the importance of understanding nutritional needs of consumers in different markets, and utilising digital technology to reach today’s consumers. By Farah Nazurah

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The bad old days of margarine whose production quality was difficult to control are over, thanks to one man’s invention of the modern emulsifier. What was the impact on the industry—and what lies ahead for these powerful production aids? By Palsgaard

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Sweet foods are often perceived by the average consumer as something indulgent and unhealthy. Little do they know that now there are many more options for a sweet taste and little to no calories. By Maran G Krishnan, head of APAC Flavour Communications, Givaudan

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How healthy a food is is important to the consumer, but taste can hold an even higher priority; no matter how healthful a food is, it will not be enjoyed and therefore purchased by the consumer if the food does not taste good or give a good sensory experience. CWS starches can make products healthier and yet achieve both a good mouthfeel and taste at the same time. By Cargill

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Consumers globally are increasingly health conscious—they want healthier ingredients in food and drinks, with lesser sugar content. Transparency in where ingredients are sourced is also key in gaining consumer trust and loyalty, as sustainability in the products they purchase are important to them. Tom Vierhile, director of innovation insights at GlobalData, shares his views on how the health & wellness trend and changing consumer tastes are driving the confectionery and snacks market.

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To cater to increasing consumer demands for less meat and meat-free options, plant meat foods need to get more realistic, such as with the ‘plant blood’ by impossible foods. Henk Hoogenkamp addresses the flexitarian trend and recent developments with meat-free food.

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Though having emerged only in recent years, already innovative solutions are needed to spice up the increasingly mainstream ‘free-from’ trend. Baobab could be the next big thing, says Nick Salter, co-founder of Aduna.

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Oil is a critical element in the production of fried potato products. Using the right oil and managing it well during operation will allow manufacturers to better cater products to consumer demands. By Arnaud Jansse, food technologist, Florigo (from TNA)

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To cope with increasingly hectic lifestyles, consumers are expecting more from foods today: convenient, natural, healthy, tasty, and even better if these can last for longer periods so as to minimise food wastage. What are some solutions manufacturers can use to meet these demands? By Liew Gin Lim, head of sales & marketing Asean, Kalsec Malaysia

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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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