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
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.