Innovating With Health In Mind

Health is the top priority for many consumers today, and it is vital that manufacturers innovate with healthy and natural ingredients to create products that consumers love. By Cargill

Personalising Nutrition

  Nutrition is getting personal. Consumers are getting increasingly interested in knowing the nutritional benefits of what they eat, the effectiveness of their exercise, and even the efficacy of their supplements. Newtrition®, the human nutrition brand under BASF, takes you through the strategic thinking behind personalised nutrition and how this…

New Insights Into Chocolate Markets

  Chocolate is popular among consumers of all ages. What are the current trends of the chocolate market and what should manufacturers know? By Peter DeHasque, Group Chief Executive Officer, Taura Natural Ingredients Chocolate is one of the most exciting in the global food industry. It is hard to think…

Get An Appetite For Food Processing & Handling Challenges

  Handling powders and sticky ingredients are all part and parcel of food processing. Barry Walmsley, product manager, and Norihiko Shigetani, deputy general manager of Hosokawa Micron discuss common challenges with these and the opportunities that processors can capitalise on.

Less Is More With Single-Serve Packaging

  Convenience demands by consumers are creating more opportunities for single-serve packaging. What are some things manufacturers should consider for this? By Josh Oleson, Senior Director of Packaging Development, Havi

Straight From Source To Doorstep In 12 Hours

  Consumers are becoming increasingly health conscious globally, which has resulted in higher consumption of organic food in place of conventional food. Liam McCance, chief executive officer, Subscribe to Food, shares more on the organic food trend in Southeast Asia. By Farah Nazurah

Innovation To Support Growth For SMEs

  Setting up a food manufacturing business is a huge commitment, but the rewards and satisfaction that comes with success makes it all worth it. By Farah Nazurah
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