As consumers take a greater interest in foods that are beneficial for their health, how can cheese manufacturers lower sodium and fat levels to meet this demand? By Sherlyne Yong

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Vanilla is a popular flavour around the world, but prices and availability of extracts from the vanilla plant can fluctuate dramatically due to external factors such as weather. Vanilla extract obtained by the bioconversion of ferulic acid can solve this demand problem. By Mike Tan, Sales Director Asia-Pacific, Solvay Aroma Performance, Singapore

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Opportunities in the halal market are growing exponentially as the global Muslim population exhibits extensive demographic changes. What are the opportunities in this sector, and how can industry players gain a foothold in this lucrative market? By Sherlyne Yong

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Consumers are resistant to healthier bread options, such as whole grain bread, due to texture and taste. Developments in enzymes have the potential of enhancing dough quality without these compromises. By Sandra Hinz, enzymologist, Dyadic Netherlands

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Over the last five years, the use of naturally-derived colours in food and beverage applications has increased considerably. Purified lactic acid is becoming an appealing option with its colour stability. By Edwin Botenbal, business development food, Purac Asia Pacific 

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Natural sweeteners are gaining popularity with health-conscious consumers. Besides acting as sugar replacements, they can provide additional benefits, like monk fruit extracts which have great potential as a functional ingredient. By Wong Tsz Hin 

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In an exclusive interview, Søren Nørgaard, senior manager at Arla Foods Ingredients, discussed the company’s latest natural improvers ‘toolbox’ and how it can benefit bakers in the Asian Pacific region. Read more...
Due to the complicated interaction between a cake emulsifier and the other ingredients, several emulsifiers are often used together to create the desire products. The development of a universal emulsifier has the potential to change all that and bring in additional benefits. By Arne Pedersen, product and application manager, Palsgaard Read more...
More than objective attributes, consumer behaviours are governed by perception and quality association. Participants of a survey said that they are willing to pay for extended shelf life, but only if food safety is not jeopardised. By Carola Grebitus, Arizona State University Read more...
Ensuring the quality and authenticity of functional ingredients is important both for business practices and the health of consumers. The dramatic growth of this segment means increase the importance of universal standards with greater definition of composition and health claims. By Markus Lipp, director of food standards, USP Read more...
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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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