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Salad dressings, whipped desserts, ice cream or even mayonnaise are a big part of our lives today. However they contain an oil-in-water phase and need to be stabilised with the aid of emulsifiers. What can be used and how is it beneficial for these food applications? By Rachela Mohr, business development manager, nutrition, Wacker Biosolutions

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Asian consumers wish for colourful but natural food and beverages, revealed a global survey. Besides this, what else should food and beverage manufacturers take note of and expect for the future? By Victor Foo, general manager, GNT Singapore

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What are natural ingredients and what is the market like today? Dr Chin Kun Wang, President, International Society for Nutraceuticals and Functional Foods shares more.

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Consumers are increasingly expecting baking mixes that can fulfil any requirements in terms of taste and texture, and the current baking innovations may just provide them with that. By Tadanobu Nishikawa, regional technical food marketing, and Goh Lay Kwan, regional marketing, BASF Human Nutrition (Asia Pacific)

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Food and drink manufacturers are under increasing pressure to enhance the accuracy of shelf life determination. Traditional practices such as ‘short dating’ products to provide robust food safety assurance and maximise product quality are being scrutinised due to their association with unnecessary waste, paving the way for fresh approaches for manufacturers. By Isabel Campelos, senior technical advisor (food safety), Leatherhead Food Research

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In recent years, the food industry is increasingly focusing on innovative solutions to enhance its products with desired properties that have additional benefits, and plant secondary metabolites such as hydroxytyrosol are much sought after as an active agent. The only challenge lies in simplifying the production process. Simone Trautz, Business Development Manager at Wacker Biosolutions

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Asia pacific is the largest clinical nutrition market in the world and is set to sustain its tremendous growth. With many factors driving demand in the region, clinical nutrition is an area that is worth looking into. By Alina F Slotnik, Global MD, Customized Solutions, Glanbia Nutritionals

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A decade ago, cheese was a tough sell in China, but as the Chinese grew more receptive to the taste and smell of cheese, the market has developed into one with huge potential. By Dominic Morgan, Senior Editor, PR & Marketing department, CCM

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Carbohydrates are an essential food in our daily diets. More studies are now supporting the importance of reduced glycaemic response and the use of inulin and oligofructose can help achieve that as well as other health benefits. By Diederick Meyer, scientific and regulatory affairs, Sensus

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It is no easy task to reduce sugar content while maintaining shelf-life and mouth feel. Advances in sweetener technologies have helped pave the way to healthier products that the new generation consumers crave. By Melvin Yap

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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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