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Natural colours are not only perceived as healthier by consumers than their synthetic counterparts, but consumers are demanding them to be the standard. What does this mean for manufacturers? By Nature Colours Expert Team, Naturex

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With increasingly hectic lifestyles, Asian consumers are consuming more snacks for energy. How can manufacturers capitalise on this opportunity? By Christian Philippsen, Managing Director, Beneo Asia Pacific

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A guide to commonly used additives in everyday food, their applications, attributes and how they will continue to affect future food trends on a global scale. By TheRiceBowl.Asia, DPO International

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In food and beverages, colour plays a decisive role as it communicates taste, recognition and quality expectations. Colouring foods, or colours made from fruits, vegetables and edible plants can be used to give colour to a wide variety of applications. By Victor Foo, general manager, GNT Singapore Private Limited

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In bakery products, softness is one of the key qualities that consumers look for. How can manufacturers improve the appeal of bakery products? By Elynne Kam, product & application innovation, Futura Ingredients

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Food manufacturers are constantly pressured to deliver great tasting, good looking, quality food and beverages. To accomplish this, they need to overcome a wide range of technical challenges in delivering flavours, colours, and nutrients. By Kuang San San, technical manager, Delivery Systems, Ingredion Asia Pacific

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Sweet is a taste that most people cannot give up, but with more consumers becoming health-conscious and demanding for foods with less or no sugar, manufacturers need to overcome this challenge and meet the demand with sugar alternatives. One possible solution is through stevia, which doubles as a functional ingredient. By PureCircle

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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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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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