Consumers today are increasingly seeking functional foods and beverages for sustaining their energy on-the-go. Manufacturers can meet this demand and appeal to them with products including protein and fibre. By Sarah Lim, senior marketing manager, ADM

Tailoring the nutrition in food becomes a balancing act when it comes to elderly nutrition. What are some of the requirements? By Alie Coppolella, quality assurance and technical development manager, Azelis UK Food and Health

ADM has launched Superb, a soya protein fibre developed to boost protein and fibre content, control moisture retention and improve texture in meat products.

Derived from the cell walls of the soya bean seed (cotyledon), it consists of a matrix of protein and insoluble fibre. This increases the water binding capabilities to manage moisture within food systems, enhancing strength and flexibility while maintaining texture and reducing cooking time.

Featuring a minimum of 40 percent fibre and 30 percent protein content, the ingredient is suitable for use in a wide range of meat-based applications including ground meat systems, emulsified meats and whole-muscle meat products.

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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