Plant-Based Formulations Using Citrus Fibre

Natural citrus fibre can improve the taste, texture and nutrition profile of plant-based formulations. It is also sustainable and affordable. By Dr Brock Lundberg, PhD, President of R&D and Food Applications.   Plant-Based Beverages Plant-based beverage manufacturers are seeking more natural ingredients when creating high quality drinks. This is due…

Getting It Right With Plant-Based Alternatives

Getting It Right With Plant-Based Alternatives   Replacing animal-based proteins with plant-based proteins is not always easy. But there are ways to create plant-based alternatives that appeal to everyone, not just vegetarians. By Natcha Wongthongdee, Team Technical Lead, Nutrition and Nutraceuticals, Asia Pacific Ashland Specialty Ingredients.   Plant-Based Alternatives: Creating Meat-Like Texture And…

Plant-Based Frozen Desserts

The evolution of plant-based food products have advanced rapidly in recent years. With its emergence centred around the themes of health and sustainability, increasing awareness among consumers have led to a spike in demand for plant-based products. Dr. Lai Yee, Lee of Futura Ingredients discusses plant-based frozen desserts in this…

Plant-based Diet: Texture Counts For Plant-Based Success

The health benefits of a plant-based diet are slowly gaining recognition among the masses. To gain insights into this area, Beneo conducted a Global Plant-based Survey in 2021 that spans 10 countries. By Christian Philippsen, Managing Director, BENEO, Asia Pacific.   Consumers across the globe have been on the hunt…

Is Ingredients Innovation The Key To A Continued Plant-Based Boom?

The plant-based economy looks set to continue booming. How should industry players continue to stay relevant and capitalise on the demand for plant-based meat? APFI Magazine speaks to Astrid Prajogo, Founder & CEO of Haofood, to understand more about riding the plant-based wave.   Variety is the spice of life.…

Sustainable Proteins & Plant-Based Market Set To Expand In Asia

Plant-based solutions that offer taste, health and nutrition, clean-label, and a strong sustainability message have the potential to win over consumers in Asia. By Juan Aguiriano, Group Head of Sustainability, Kerry Group. As consumers become more aware of health, environmental, and ethical concerns, they are increasingly seeking out plant-based alternatives.…

Emulsifiers & Hydrocolloids In Plant-Based Protein Revolutions

Understanding the fundamentals of plant proteins, emulsifiers and hydrocolloids are the essence at the beginning of the product development adventure. By LaiYee Lee—Assistant Manager, Technology, Futura Ingredients. The revolution: the move from animal to plant proteins is taking place. The positive impact to the environment such as reduced carbon footprint…

Why Clean-Label Colours Are Crucial In The ‘Plant-Based 2.0’ Era

With plant-based shoppers increasingly searching for clean-label products, manufacturers are now turning to Colouring Foods. From non-dairy milk to meat-free burgers, consumers across the Asia Pacific region are increasingly exploring the possibilities for plant-based food and drink. Last year, the value of the APAC plant-based market was almost identical to…

Algae: A Future Superfood

Algae is one of the most promising foods for the future: easy to cultivate, offering an abundance of protein and other nutrients, whilst maintaining biodiversity. Contributed by Neha Srivastava, Mintel Patent Analyst—Food & Drink / Beauty & Personal Care. The consumer’s recent interest in “better for me, better for the…
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