FoodPacific Manufacturing Journal
In the February issue of FoodPacific Manufacturing Journal, we bring you exclusive interviews with food ingredients manufacturers in our attempt to gather their outlook for the year and the R&D route they are taking to be able to provide you with ingredients for texture, colour, taste, shelf life, and health benefits. Year after year, more natural ingredients for everyday products like breads, chocolate, sauces, yogurts, and preserved meat, are meeting new requirements in terms of overall quality and of course, reduced cost. We talked to companies that invest heavily in R&D like Arjuna, Chr. Hansen, Epi Ingredients, Ingredion, and Tate & Lyle, all of whom expressed optimism in the diverse South East Asian market where products now call for better sugar substitutes, fibre enrichment, natural preservatives, and low-fat alternatives. Probiotics have become one of the sought-after health add-ons in food and beverage as well. So, we reached out to Ganeden which is currently marketing their probiotic products in SE Asia.,
New Editorial Board member
We are pleased to introduce a new member of the Editorial Advisory Board, Dr Lee Kim Lian who is a Fellow and Honourary Advisor of the Singapore Institute of Food Science & Technology (SIFST) and a consultant in Food Science & Technology. She used to be Deputy Director of the School of Chemical & Life Sciences, Singapore Polytechnic. We look forward to Dr Lee’s contribution to our publications.
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