Read 1308 times

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.

Read more...
Read 1011 times

There is nothing more disappointing than expecting a creamy chocolate centre in a bakery product, but getting instead a hard piece of chocolate or liquid, oily filling. How can manufacturers ensure chocolate fillings stay stable throughout baking? By Wong Li Na, marketing manager, AAK Malaysia

Read more...
Read 1100 times

Stevia is emerging as a major global commodity as the food industry embraces it as a natural, sweet and zero-calorie ingredient. It is fast being used in virtually every food sector, including bakery and confectionery. By Chris Peterson, communications manager, and Maria Teresa Scardigli, executive director, International Stevia Council

Read more...
Read 1002 times

Taste has always been an important component in food, and is becoming even more so to consumers in recent years. Manufacturers can combine several extracts to meet growing consumer demand for more ‘adventurous’ flavours. By Gary Augustine, executive director, Market Development, Kalsec Incorporated

Read more...
Read 1191 times

Asian consumers are becoming increasingly adventurous when it comes to snacking. Seasoning technology plays a key role in providing consumers the sensory experience they want while helping manufacturers improve their bottom line. By David Woollard, group product manager, seasoning, tna

Read more...
Read 1112 times

Iron is one of the most important minerals in the body, yet there is a global problem of low iron levels. What can manufacturers do to help with iron deficiency while still preserving their bottom line? By Ho Pei Ying

Read more...
Read 1233 times

Concentrates from fruit and vegetables enhance shelf appeal. By Victor Foo, general manager, GNT Singapore Private Limited

Read more...
Read 1172 times

Natural colours are increasingly replacing synthetics in Asia Pacific, but as these formulation changes are made, more technical expertise is often required to create colours with the right hue and stability. By Bryan Áviles, innovation scientist; Megan Jacobs, market specialist; & Katie Queen Rountree, application scientist, global support center, DDW.

Read more...
Read 1268 times

The beverage market is becoming increasingly competitive as new innovations continue to churn out to meet rising consumer demands. What manufacturers can do to stay at the top is to innovate on flavours as well, so as to capture consumer interests. By Geoff Allen, managing director, Synergy Flavours Thailand

Read more...
Read 2624 times

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

Read more...
Page 3 of 7

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.

Ebook

View Now