In an exclusive interview, Lee Kok Lam, owner of The Butcher's Kitchen in Singapore, discusses transparency and traceability in the meat industry, as well as ways to leverage on changing consumer tastes. By Farah Nazurah

Preservation has long been critical to meat processors and today, shelf¬-life is top of the agenda. Consumers are demanding for more natural solutions than artificial ones to keep meat fresh and reduce waste, and one such solution is through lactates natural, clean label ingredients. By Lonneke Van Dijk, category manager—Meat & Poultry, Corbion

Consumer confidence and the food industry’s reputation have been severely shaken by the recent series of food safety incidents. Integrating the failure mode and effect analysis method into the hazard analysis critical control point system can provide food manufacturers a much clearer picture and assist them in controlling the vital areas along the supply chain. By Wang Xiaochuan and Lu Qiang, China University of Mining and Technology

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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