Consumer confidence and the food industry’s reputation have been severely shaken by the recent series of food safety incidents. Integrating the failure mode and effect analysis method into the hazard analysis critical control point system can provide food manufacturers a much clearer picture and assist them in controlling the vital areas along the supply chain. By Wang Xiaochuan and Lu Qiang, China University of Mining and Technology

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With the unprecedented rates at which food and beverage products are launched each year, brand owners have to find ways to make their products stand out at the congested consumer space. Getting the right packaging that aligns with consumer trends and brand image may be the vital first step. By Jozef Salaerts, president, Crown Asia Pacific Holdings

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Infant nutrition pre-mixing which involves different recipes and minor and micro ingredients can be a tricky task, but the use of the right equipment can ensure efficiency to the process. By Hans Petterson, group sales director, Matcon

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The AEC may be looming near, but the lack of harmonised standards and regulations still serve as a trade barrier that prevents the food industry from realising its full potential. By Sherlyne Yong

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Conveyor systems are an integral part of any food manufacturing plant, but they are susceptible to contamination without proper care. Modern design features can help ensure safety and reduce risks for businesses. By Peter Wood, process systems product manager, Key Technology

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As the trend on health and wellness grows, the ubiquitous and unassuming food label may be influencing purchasing decisions much more than you think. By Sherlyne Yong

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Applications in the food and beverage industry are well suited to the use of heat transfer fluids, but improper maintenance can cause a myriad of issues for process engineers. With the food and drink industry’s strict regulations, preserving the quality of heat transfer fluid is now more important than ever. By Clive Jones, MD, Andy Burns, technical business manager, and Dr Christopher Wright, group head of R&D, Global Heat Transfer

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LOTTE Wedel, a polish confectionery has been making its best-selling ptasie mleczko since 1936. By investing in tray-sealing technology, the company was able to expand to its markets through higher output and better shelf life. By Marcel Veenstra, marketing and communications manager, SEALPAC

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Microbial contamination can have huge impact on the profit and reputation of food manufacturers. With traditional methods too slow for the fast-acting distribution systems of today, there is a need to create faster detection methods and one possibility is through the use of biosensors. By Palmiro Poltronieri and Fabio Cimaglia, Institute of Sciences of Food Productions, CNR-ISPA

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With increasing focus on food safety, it is essential for food manufacturers to ensure that their processes are completely risk-free. Food grade lubricants have come a long way in recent years, but more knowledge is needed to navigate through the complexity. By Michael Colquhoun, category portfolio manager, white oil and food grade lubricants, Petro-Canada Lubricants

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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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