The concept of frozen dough and par-baking has shifted the economics of freshly baked bread, but can they match the perception of freshness and common characteristics that consumers readily look for when buying pastry products?  By Xue Si-Ying, bakery group innovation manager and application specialist, DuPont nutrition & health

Consumers are looking for unique tastes, such as sourness, throughout the food and beverage market, including confectionery. How can manufacturers incorporate this into their products but maintain product appeal? By Edwin Bontenbal, director Business Development, Food Corbion Purac Asia Pacific

New findings on how food viscosity and hardness are determined could provide more insights into refining the texture of foods, enhancing their appeal and satiety.

With food no longer consumed simply for sustenance but serving a greater function in terms of indulgence, all senses play a big part in determining the overall experience. Addressing functional demands while maintaining the texture aspect is a challenge, but one that is worth achieving. By Lilian Tan, marketing manager, texture and delivery systems, Ingredion Asia

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.

Ebook

View Now