The rise in the prevalence of non-communicable diseases due to poor diets has been leading food manufacturers to fortify foods with fibre. However this can also cause changes in aspects of taste, appearance, or texture. resistant starch can be a solution. By Chris Weng, nutrition marketing manager, Ingredion APAC

Desserts and indulgent foods are high on the average consumer’s daily ‘want to eat’ list, but people usually forego these with the desire to be healthy. However, with healthier sugars, consumers can still indulge in sweet treats without feeling guilty. By Christian Philippsen, managing director, Beneo Asia pacific

Antibiotics are used in the livestock industry for the growth and health of the animals. With the health-related implications this can bring, it is only right that food industry players encourage and ensure antibiotic-free ingredients in their products. By Jason Neo, director, marketing and field applications, rest of Asia, Sciex

Fibre can improve more than just digestive health, as is commonly associated. This article discusses the types, functions and importance of fibre in our daily diets, and how manufacturers can incorporate fibre in their products to meet today’s consumer demands for healthier foods. By Farah Nazurah

We don’t like to admit it, but sometimes nature outsmarts us humans. Such is the case with citrus fibre, where the intact natural architecture of the fruit cells provides developers with multiple gainful functionalities. Clean label solutions need not be so difficult if one embraces the natural complexity. By Dr Kurt Villwock, director of product development, Fiberstar incorporated

The lines between soft drink categories are blurring, as consumers are seeking options that can provide everything they desire—hydration, natural, low- or no-calorie, yet nicely flavoured drinks to quench their thirst. How can manufacturers better position their products? By Howard Telford, senior beverages analyst, Euromonitor International

Vitamin D deficiency is prevalent throughout Asia, especially in developing countries. With supplements and fortified foods in abundance, how else can manufacturers better improve consumers’ health? By Natasha Telles D’Costa, director, visionary science practice: chemicals, materials, and foods—APAC, Frost & Sullivan

Though having emerged only in recent years, already innovative solutions are needed to spice up the increasingly mainstream ‘free-from’ trend. Baobab could be the next big thing, says Nick Salter, co-founder of Aduna.

Manufacturers of food and beverage products look toward innovative natural ingredient solutions such as prebiotics for the health-conscious population without compromising on product integrity, quality, and nutritional value. By Sanmeet Nagarkar, research analyst, food & beverages, MarketsandMarkets

With the international diabetes federation and world health organisation supporting sugar tax legislation, natural sweeteners could become an inevitable choice in products today. By Michelle Cheong

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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