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With food no longer consumed simply for sustenance but serving a greater function in terms of indulgence, all senses play a big part in determining the overall experience. Addressing functional demands while maintaining the texture aspect is a challenge, but one that is worth achieving. By Lilian Tan, marketing manager, texture and delivery systems, Ingredion Asia

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As consumers become more conscious about their sugar intake, food and beverage manufacturers have to find ways to reduce both sugar and calorie contents. Sweeteners offer good options, but their properties must be understood to derive the best applications. By Cindy Hazen for Steviva Ingredients

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For many years, the food industry has been relying on manual sensory tests to evaluate the taste of products. Advances in technology has seen the introduction of electronic taste sensors that can determine the initial taste and aftertaste profiles of food. By Dr Ikezaki Hidekazu, CEO, Insent.

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Clean label is a clear trend across global food markets and new product launches in the clean label space have steadily increased over the last decade. By Edwin Bontenbal, Director of Market Development Food, Corbion Purac

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The clean label movement is taking off around the world with increasing number of product launches over the years. The next big challenge is ensuring taste, visual and textural quality with fewer additives. By Thomas Schmidt, interim MD, Beneo Asia-Pacific

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As nature’s principal emulsifying agent, soy lecithin can greatly enhance the dispersion of the fatty and aqueous components in many types of food production. By Andrea Wolters, marketing manager, Lecico

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Technical obstacles have limited the use of fruit-based ingredients in products with long shelf life. Ultra rapid concentration fruit ingredients can mitigate moisture transfer by controlling water activity in baked goods, cereals and snacks, while delivering exceptional taste. By Grant Taylor, sales manager-Asia Pacific, Taura Natural Ingredients

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The use of the liquid spices and herb extracts can create multi-dimensional heat sensation that enhances tastes. Manufacturers have to make careful material selection and most importantly, find a good supplier partner. By Gary Augustine, executive director of market development, Kalsec

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Consumption of dietary fibre can lead to many positive health effects. With the development of  technology, the ingredient can now be added during food production and processing to enhance nutritional values. However, there are some points a manufacturer has to take note of before formulating products. By Garrett Zielinski, client manager, Covance Laboratories

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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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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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