What these baking industry experts have to say is critical knowledge regarding the Asian baking industry and its markets. By Gilles Edouard Salmon, sales director of SAF-Viet JV Company; Michael Bultel, manager, Lesaffre Singapore Baking Centre; and Nigel Saunders, international baker and expert in bread products (APAC region), Lesaffre

Cocoa has many benefits as an ingredient, but is it possible for chocolate to be made in a healthier way? Tina Tan, Managing Director of Tatgu Chocolate, and Dr Geeta Bansal, Lecturer, Ngee Ann Polytechnic, share their insight on reducing sugar in chocolate without compromising on taste.

The improved rice flour not only serves as an alternative for individuals with wheat tolerance, but also overcomes issues associated with conventional rice flour in the quality dough and bread.

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

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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