Read 4391 times

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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Read 3294 times

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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Read 3384 times

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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Read 2972 times

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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Read 2759 times

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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Read 3753 times

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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Read 5806 times

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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Read 3562 times

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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Read 3906 times

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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Read 3711 times

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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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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