Permeate is a high-lactose dairy ingredient that has been used to standardise protein and fat content by dairy manufacturers. It has also been used in food products to save costs and reduce sodium levels, or add minerals such as potassium. With its mineral properties, it could also potentially be an ingredient for sports nutrition, but would that really be feasible? By Michelle Cheong

Especially in Asia, the abundant lactose-intolerant consumer population could potentially drive the lactose-free dairy market. However, taste and texture still remain key factors for these consumers. How can manufacturers meet this demand? By Marten Paasman, global business manager, dairy enzymes, DSM Food Specialties

Milk and dairy products are globally advertised as healthy and essential to the daily diet as it contains vital nutrients, vitamins and the presence of all essential amino acids. Yet, the majority of the world’s population, particularly in Africa, South America and Asia, are intolerant to the milk sugar lactose. What they need is a product that allows them to enjoy milk and dairy products without feeling unwell. By Laura Kok, technical coordinator ingredients, Interfood B.V.

The recent report by MarketsandMarkets projects the market to increase at a rate of 15.5 percent annually until 2020, and driving this is the Asia-Pacific region.

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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