Read 496 times

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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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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Emulsifiers and stabilisers are commonly used food additives for their functional properties. What roles do they play in food applications? By DPO International

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The consumption of cheese in Asia is expected to grow. Studies have shown that consumers have ranked the texture of cheese as one of its important elements, next to nutrition values and taste. Using technology, sensory panels and starches, cheese texture can now be tailor made to perfection. By Ang Hwee Yang, marketing director, Texture, Ingredion Asia-Pacific

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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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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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