Chocolates with added curcumin, such as that launched by start-up company Chocumin, can make a healthier indulgent treat as it helps increase consumers’ intake of the ingredient.

There is nothing more disappointing than expecting a creamy chocolate centre in a bakery product, but getting instead a hard piece of chocolate or liquid, oily filling. How can manufacturers ensure chocolate fillings stay stable throughout baking? By Wong Li Na, marketing manager, AAK Malaysia

Market research and insight expert Kadence Singapore muses on what consumers are looking for in selecting chocolates and their likeability factors. By Elise Huang and Xiachun Xu, insight executives, Kadence International

A major US$18 million expansion of Barry Callebaut’s facility in Singapore includes installation of a third production line, a chocolate chips/drops moulding line and a warehouse.

With the improving economic conditions in the emerging countries, Asia Pacific’s chocolate market is set to grow two percent faster than Europe and North America up to 2019, says Transparency Market Research (TMR).

For the first time in history, the country will have a cocoa-processing facility.

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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