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Taste is always a crucial factor that determines whether a consumer buys a product. With such importance, it is vital that food manufacturers can provide the taste that consumers want. By Kathleen Koh, managing director, Asia Pacific, Kalsec

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The concept of frozen dough and par-baking has shifted the economics of freshly baked bread, but can they match the perception of freshness and common characteristics that consumers readily look for when buying pastry products?  By Xue Si-Ying, bakery group innovation manager and application specialist, DuPont nutrition & health

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Permeate is a high-lactose dairy ingredient that has been used to standardise protein and fat content by dairy manufacturers. It has also been used in food products to save costs and reduce sodium levels, or add minerals such as potassium. With its mineral properties, it could also potentially be an ingredient for sports nutrition, but would that really be feasible? By Michelle Cheong

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Cargill, leading provider of food, agricultural and industrial ingredients, has announced that it will be investing in a number of key specialty starch projects in the Asia Pacific region.

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Natural pink lagoons found in Australia contain an important health ingredient produced by algae, dunaliella salina. This article discusses the health benefits of algae beta-carotene and shows how betatene® from BASF can be incorporated into effective consumer solutions. By Dr Kai Lin Ek and Dr Ute Obermueller Jevic, scientific marketing managers, BASF Nutrition and Health

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Eating with your eyes alone may link to negative health effects if artificial dyes are involved. Natural food colourants not only colour food naturally, but also healthily and with added nutrition. What does natural food colourant palm mixed-carotene have to offer? By Chee Yen Lau, nutritionist, Excelvite, Malaysia

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Manufacturers have to ensure that their products maintain the desired attributes and quality throughout the entire shelf-life. In this regard, monitoring the oxidative stability of the products is of paramount importance. By Dr Robert Griffiths, technical specialist, RSSL

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There may not have been a better time for food companies to invest in the development of products that are enhanced with functional ingredients and the application of big data technology may be the big leap forward. By Vincent Monahan, business development, Nuritas

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Read 1010 times

The health and wellness trend is still going strong globally. Scott Nykaza, president and chief operating officer, Kalsec, gives his opinion on what ingredients will be popular in 2017 and what manufacturers can expect this year.

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Water is one of the most important components in confectionery. Though sugar is the signature ingredient of candy and confectionery, water runs a close second, and water will have a big impact on the taste, texture, and shelf stability of a confectionery product. By Julia Mumford, technical writer and Dr Brady Carter, senior research scientist, Decagon Devices

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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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