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Shelf-life is an important aspect for food manufacturers so as to prolong its value and also reduce food waste. Going back to the basics, the ingredients one uses for one’s product is one way to manage shelf-life. By Liew Gin Lim, head of sales and marketing, Southeast Asia, and Cindy Tian, lead scientist, Kalsec

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When it comes to functional foods, algae fits the bill combining health, versatility, and sustainability. As the mother of all plants, foods made with algae deliver a unique set of sensory and nutritional benefits. Marks Brooks, SVP, Solazyme Food Ingredients, shares how food ingredients derived from algae can touch every type of food and fulfil a need for simple sources of nutrition.

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Today’s food manufacturers are always looking for natural solutions to meet consumer demands for healthier products. What if there were a single ingredient that could help them do so? Introducing gelatin, a ‘one-stop’ solution for many product applications for the food industry. By Paul Stevens, global R&D and application director, Rousselot

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With obesity and health problems exacerbated by unhealthy eating becoming greater concerns, how can manufacturers continue to support consumers’ sweet cravings in a healthier way? By Christian Philippsen, managing director, Beneo Asia Pacific

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Growing consumer demands for natural, healthy products are leading food manufacturers to search for better substitutes for ingredients like sugar. Derived naturally from luo han guo but offering more than the currently popular stevia, mogroside V might be the next ‘big’ substitute for sugar. By Shi Xuejian, senior food ingredients researcher, CCM

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Omega-3 is one of the most commonly taken supplements, though the market seems to be moving away from the conventional fish oil. With krill as one of the rising sources of omega-3, what new innovations and applications are there for it? By Becky Wright, marketing director, Aker BioMarine

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Health and wellness products are all the hype these days with food and beverage companies investing into reformulation or looking for alternatives to improve their existing products. These include sugar alternatives or sweeteners to ensure all consumers can live a sweet life. By Michelle Cheong

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Health-conscious consumers want low-calorie alternatives for food and beverages and food manufacturers are rushing to meet that demand. Using tribology as an analysing tool, innovations leading to acceptable mouthfeel and texture in products have become more effective, accurate and less time-consuming.

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Food demands are becoming harder to achieve. Consumers want personalised, unique foods that have familiar mouthfeel, texture, and are nutritious. At the same time, they also expect it to be from a sustainable source and a part of the solution to solving world hunger. Food manufacturers can now meet all those demands with one technology. By Daniel van der Linden, business development manager, TNO

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Taste, smell and texture have long been associated with eating enjoyment but there is one characteristic that is yet to be fully explored: sound. The noise food makes influences perceived quality and now the latest advances in analysis technology are making it possible for manufacturers to extract this valuable data. Jo Smewing, Applications Manager, Stable Micro Systems

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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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