Chopstick Challenge

Chopstick Challenge

The full experience of eating Chinese food can truly be experienced by eating it as it was meant to be eaten – with chopsticks! However, if you use chopsticks as if spear fishing, you would probably end with food catapulting across the table. It’s time to say goodbye to that fork and to put those chopsticks to work.

Art of Eating with Hands

Art of Eating with Hands

Eating using hands is a very common practice in many Asian countries including Malaysia, Indonesia and Sri Lanka. The art of eating with one's hands is not easy as it looks. And if eating off a plate seem hard enough, how about eating rice and curry on a banana leaf using your hands?!

The Challenges of Food Security

The Challenges of Food Security

Watch Astro Awani’s interview with Daniel Pans, the Deputy Chairman of the EUMCCI (EU-Malaysia Chamber Of Commerce And Industry), on the subject of food security and its present day challenges.

BOLSTERING EU - MALAYSIAN TIES

Daniel Pans, Deputy Chairman, EU-Malaysia Chamber of Commerce & Industry (EUMCCI) & CEO of DPO International, spoke on BFM Radio about EUMCCI's mission to support and develop the interest of EU businesses in Malaysia, as well as facilitate trade and discussed about how the current sentiment in Europe could impact trade.

The Food Industry - Moving Toward Standardisation

DP

Daniel Pans wears many hats. Besides being the Deputy Chairman of EUMCCI and a Co-Sector Leader of SEBSEAM-M’s Agribusiness Services, he is also the President of the Malaysian Belgium Luxembourg Business Council (MBLBC) and the group managing director and owner of DPO International, a pan-Asian food distribution company with 20 sales, marketing and distribution locations across seven Asian countries and one of the main sponsors of the EU-ASEAN Forum on Food Safety.

Market Trends of 2017

Change is accelerating in the world we live in today. The usual drivers of consumer behaviour and purchases seem to have fundamentally changed, with potentially profound implications throughout the food & beverage industry.

In today’s world, consumers now have unprecedented access to readily available information and the ability to instantly share this information via social media. Convergence of information technology, cultures across popular media and the rise of online grocers has been some of the driving factors that have caused a shift in consumer purchase decisions and is ever evolving shopping behaviours. This in turn is beginning to influence food processors to re-evaluate their products and formulations.

This article takes a brief look at some of the emerging market trends of 2017 and how innovative ingredients could play a vital role in transforming popular everyday foodstuffs that we are all familiar with.

When Oil & Water Don’t Mix - Stabilizers and Emulsifiers in Food Formulations

When Oil Water Dont Mix Stabilizers and Emulsifiers in Food Formulations 650

 

When Oil & Water Don’t Mix - Stabilizers and Emulsifiers in Food Formulations

By: DPO International

Source: Asia Pacific Food Industry Magazine – October 2015

DPO International’s original article on Emulsifiers and Stabilisers was recently featured in the Asia Pacific Food Industry (APFI) Magazine in their October 2015 issue. Titled as ‘When Oil & Water Don’t Mix’, the article aimed to clarify on what exactly are emulsifiers and stabilisers while providing factual information on their functional properties and roles they play in food applications.

Read the FULL ARTICLE below:

DHA and Enhanced Cooking Oil

DHA

‘Innovation: The act or process of introducing new ideas, devices, or methods’-          Merriam – Webster dictionary

 

Like almost everything else, the food industry is no stranger to innovative products and processes. As the food industry is constantly finding ways to evolve and create more beneficial products to society, DHA is currently being looked at and applied to certain food products in hopes of increasing the DHA intake of not just adults but infants and children as well.

Inulin and Oligofructose

Inulin and Oligofructose

Inulin and Oligofructose are natural food ingredients which occur in many other foods but chicory has one of the highest percentages. Both Inulin and Oligofructose are soluble prebiotic dietary fibres which promote inner well-being and better digestive health. Inulin is a fat replacer and stability improver while Oligofructose is a sugar substituent.

Liquid Breakfast - A growing market?

Liquid Breakfast

Liquid breakfast foods have captured the growing food market, attracting both children and adults. Innovativeness in this product is that it includes all essential macro and micro nutrients of a breakfast meal within 200 ml pack.

Although considered revolutionary with the potential of shutting down traditional breakfast market throughout the globe, market research predicts that a complete replacement of the breakfast cereal / muesli market will not take place.

How it started

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