Food Bev Asia

Reducing food waste, using resources more efficiently, shifting to eco-friendly packaging, reformulating, lowering production costs -- how can you do it all?  Will your customers like what you change?  The latest issue of FoodPacific Manufacturing Journal -- continues to feature products and services for those who seek to become more sustainable.     Read the online magazine In this issue, the products featured are meant to help suppliers and manufacturers create innovative products. The article A natural approach to freshness presents technologies like the Micvac method is still a popular technique for ready-to-eat products, while for meat preservation, alternatives to nitrites also extend the shelf life and stability of products.  Our exclusive interview with Kerry's Dr. Pornpun Theinsathid (PhD), Business Development Manager, Food Protection & Preservation (Meat), Kerry Asia Pacific, Middle East & Africa. on meat preservation also emphasises food waste reduction. For be

From indulgence to well-being, consumers expect to be delighted by the overall attributes of the confectionery and OTC sweets they purchase. Naturally the combination of good ingredients, formulation, and processing make for high-quality products. But as manufacturers report, the industry is also challenged by raw material supply and rising costs, and the pressure to take steps toward digitalisation and sustainability moving forward. This compels them to seek solutions that can support their production plans. Fortunately in the areas of depositing, mixing, moulding, tempering and other processes, there are new developments that can meet these demands. Deposited mass in polycarbonate moulds According to Data Bridge Market Research, the global chocolate and confectionery processing equipment market was valued at USD3.4 billion in 2021; from there it estimates the market to reach USD 7.08 billion in value by 2029, with growth at a CAGR of 9.6% for the period between 2022 and 2029.  The pa