To the consumer, the quality of food is all about the texture and appearance. Air present in foods often creates critical sensory properties, so how can food manufacturers make full use of this ‘ingredient’? By Laiyee Lee, assistant manager— technology, Futura Ingredients

Fried foods today are so common, and it all comes down to the visual, texture, and sensory experience when differentiating quality fried foods. Darren Foster, food technologist, Heat and Control, discusses batter and breading for oil frying applications.

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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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