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Editor's Pick

Food & Beverage Asia sits down with Johan Nilsson, member of the executive board and chief service officer at Syntegon, to understand Synexio, the company’s cloud-based solution for the collection, evaluation and visualisation of machine and production data Tell us more about Syntegon Technology’s approach towards developing digital solutions for...
Consumers increasingly want to avoid artificial colours. Victor Foo, general manager at GNT Singapore, explains how plant-based colour concentrates can deliver eye-catching shades alongside clean and clear labels Colour is key to creating appetising confectionery. It can help products stand out on the shelf, showcase enticing flavours, and influence product...
The use of plastic in the industry has also resulted in one of the most persistent sources of pollution on the environment By Agatha Wong Plastic plays an important role in the food and beverage industry: resistant, hygienic, and flexible, plastic can be found in various forms of packaging, from bottles...
Consumers’ preference for premium and high-quality affordable chocolate confectionery products is increasing these days. To this, together with the fact that more than 60% of consumers globally indicate that taste is the most important characteristic of chocolate products, we asked ourselves, how to raise the bar in compounds for...
The connection between gut health and immunity is becoming increasingly apparent through scientific research. Studies have shown that a healthy gut microbiome is essential for a strong immune system.  Caroline Perreau, nutrition and health research manager at Roquette, explained: “The gut microbiome contains millions of beneficial bacteria that help to...
Consumers’ changing attitudes to life are affecting the way they indulge. Chocolate manufacturer Barry Callebaut’s recent trend research shows how changing attitudes to life were impacted by Covid, and how this has accelerated already emerging attitudes. Consumers are shifting between different attitudes, and as they do, they also look...
Mineral particles are a perfect example of how a natural sustainable raw material can also meet demand for highly efficient processing. By Carolina Diaz Quijano, director of technical services consumer goods, Omya International Sometimes it is the little things in life that can make a big difference. Therefore, in order to...
Innovation and technology are the two biggest challenges facing the ingredients industry in South East Asia. But they can be overcome through foreign investment, an enlightened approach to resource utilisation, and the adoption of processing infrastructure and reforms that will make the sector more competitive and future forward By Rose...
By Agatha Wong This year’s Fi Asia Thailand 2023 brought together global and local companies presenting their latest innovations in the food ingredients sector. From promoting sustainable solutions and clean labels to truly unique flavour combinations and protein alternatives, the event also showcased what Asia-Pacific – and more specifically, South...
The flavour and fragrance industry has always been looking for natural ingredients – even more so these day in order to meet consumer demand. Sustainability, renewability, competitiveness; there are many parameters that have been challenging to meet with traditional natural ingredients. Gaël Boyenval, director of business development for F&F...