To cope with increasingly hectic lifestyles, consumers are expecting more from foods today: convenient, natural, healthy, tasty, and even better if these can last for longer periods so as to minimise food wastage. What are some solutions manufacturers can use to meet these demands? By Liew Gin Lim, head of sales & marketing Asean, Kalsec Malaysia

Move away from synthetic antioxidants; nature has provided the perfect antioxidant ingredient to extend shelf-life in products--rosemary extract. How can manufacturers use this naturally sourced antioxidant, and what other benefits does it provide? By Duska Dimitrijevic, director, technical sales and applications, food protection division, Frutarom Limited

All over the world, the interest of the consumers for healthy food, like fermented products, is increasing due to the growing number of people affected by diseases related to an inadequate diet and sedentary lifestyle. In this regard, the development of functional foods and beverages, rich in antioxidants and with enhanced nutritional properties, is a major goal for the food industry. By Ana M. Gil Rodríguez and Teresa Requena, Institute of Research in Food Science and Technology CIAL (CSIC-UAM).

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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