FoodPacific Manufacturing Journal - March 2016

What makes your product successful?
IT’S A question with many answers. But I think in the food and beverage industry, the product that ultimately remains successful is one that consumers don’t easily want or need to give up. Not easy, because consumers’ preferences change. They’ll make a switch when a better product comes along. You’ll always have to be ready to meet these changing preferences, which are now almost always related to health and nutrition.
The process of reformulating products for this reason is of course not simple, but with the number of innovative ingredients available, suppliers try to make it easy for food and beverage companies. In product formulation, we feature cocoa butter replacers low in trans fatty acid content.
Moving forward, snack giant Mondelēz is expanding its portfolio of healthier snacks. According to Maurizio Brusadelli, the new president for the APAC region, the company is allocating 70 percent of its new product development budget to well-being snacks. Big! Read our interview with Mr Brusadelli in boardroom connection.
This issue has many interesting reports, including one on remarkable floating farms conceptualized by engineers who want to make a difference in the area of sustainable agriculture. Get to know them in focus.
In brewing in Asia, we feature creative craft beer brewers from the Philippines and a British cider producer based in Cambodia.