Read 1497 times

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

Read 1448 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 1543 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 2911 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 1572 times

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

Read 1494 times

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

Read 1629 times

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

Read 1433 times

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

Read 1556 times

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

Read 1558 times

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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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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