Singapore-based food tech start-up AuroraFood is commercialising its glycaemic index (GI)-lowering platform, starting with the launch of a waffle premix later this year.
A company specialising in crocodile products is attempting to expand into the sports nutrition market for its supplement product – a capsule containing pure crocodile blood – after a recent human clinical research yielded favourable results.
The supplementation of citicoline has shown to significantly improve episodic and overall memory in older adults, according to a 12-week RCT funded by Kyowa Hakko Bio.
Researchers at the National University of Singapore have found a way to transform spent coffee grounds into alcoholic beverages rich in bioactive phytochemicals and amino acids.
Japanese snack manufacturer Calbee is conducting a sales trial for a dried apple snack to test consumer interest in the country as it continues to explore healthier new product development.
A study by Ajinomoto has revealed that the addition of an umami substance can relieve some of the stress caused by lower food satisfaction in people on a low-sodium diet.
Osteoporosis sufferers taking vitamin D alongside high dose calcium supplementation have a reduced risk of cardiovascular (CVD) events, according to a study from South Korea.
The UAE’s largest soda firm International Beverage and Filling Industries (IBFI) has expanded its beverage portfolio with a premium soda range as it strives to compete with global players.
An amino acid based infant formula with synbiotics could help infants allergic to cow’s milk develop tolerance, restore disrupted gut microbiota, and lower their risk of hospitalisation due to infections.
Upfield is launching its plant-based cheese brand Violife into the Middle East, following the introduction of its Flora spread last year, with Asia markets set to follow suit.
Scientists at the Japanese company reported that the body converts HA into the assimilable oligosaccharide forms that produce increased skin hydration and enhanced collagen production via a potential gut microbiota-related mechanism.
Indian low-carb and keto-friendly brand Lo! Foods plans to begin exports to Europe this month with a new range of brownie, pancake and waffle mixes created to cater to the international audience.
A two-year old Australian firm behind a hangover-relieving pear juice product is looking to be listed in 3,000 stores by the end of this year – including liquor stores.
A kimchi-derived probiotic could help in warding off diabetes as scientists find its supplementation improves blood glucose level management in those with prediabetes.
A New Zealand firm producing gin from Damson plums is expanding into the functional health foods space and has received funding to research and develop nutrition products based on its high amounts of anthocyanins.
Consumption of broccoli sprout extract increased melatonin production and may enhance sleep quality among Japanese adults, according to a study conducted by Kagome.
Singapore-based Angie’s Tempeh is exploring the idea of developing Asian foods such as dim sum with tempeh along with expanding into the ready-to-eat space, as part of its plan to tap into mainstream retail channels after receiving a major funding boost.
New Zealand start-up LILO Desserts is gearing up to launch its plant-based cheesecake range in the country this September, and is also eyeing Hong Kong and Singapore as its first export markets.
New Zealand brand Vince has created dehydrated plant-based mince made entirely from vegetables, touted as a more sustainable plant-based option without the need for a chilled supply chain.
Coca-Cola Japan has developed a barley tea, green tea and coffee freeze-dried cube under the 1,2,CUBE brand to bring an innovative, convenient, and environmentally friendly solution to the instant beverage market.
Ingredient suppliers have identified four key trends that are driving beverage innovation in Asia-Pacific, namely non-dairy, low sugar, functional and sustainability.
US-based health and wellness supplement company HempFusion Wellness is gearing up international expansion with plans to introduce more probiotics and CBD products in China and the Middle East.
Sprout Organic, the maker of Australia’s first plant-based and organic certified infant and toddler formulas, says it is enjoying strong e-commerce pre-sales both domestically and internationally.
Hong Kong’s cultivated meat biotechnology firm Avant is aiming to produce its first cell-based fish maw and fillet products for consumption by late 2022, and wants products to be commonplace in supermarkets by 2025.
Kirin’s wine subsidiary Mercian Corporation has developed its first non-alcoholic sangria drink, designed to capture the attention of younger consumers.
Quality control, effective traceability and effective branding are needed to ensure the successful adoption and consumption of zinc biofortified rice in Asia, following its commercial release in several nations, experts claim.
The absence of micronutrient deficiency, such as vitamin D, has shown to reduce the incidence of COVID-19, as well as lowering the odds of clinical deterioration in COVID-19 patients, said the findings of a systematic review and meta-analysis.
Reducing salt intake by four grammes a day has the biggest impact in reducing stroke and heart attack risks. according to a study modelling the effects of different interventions and population groups across a 30-year period in Singapore.
‘Guilt-free’ ice cream brand The Brooklyn Creamery is churning up its low-calorie range for the Oman market, as it banks on product innovation to meet rising health and wellness trend in the Middle East region.
Singapore’s thriving food eco-system in addition to its ambitious food security goals were key factors behind Givaudan and Buhler’s decision to open a joint Protein Innovation Centre in help businesses and researchers develop plant-based foods.
Singapore-based start-up Altimate Nutrition is on track to launch its debut bar made from cricket protein this year and become the first company to produce insect foods and supplements in the country.
Japanese cup noodle pioneer Nissin Food Products has launched a high protein, low carbohydrate range, as well as a solidifying agent for leftover soup in a string of innovations to mark the golden anniversary of its flagship products.
ADM is doubling down its focus on plant-based expertise with a new specialist lab within its Singapore innovation centre, which first opened three years ago.
UAE-based producer of frozen halal products Al Islami Foods has unveiled a new dough category, starting with frozen paratha as it looks to expand availability, variety, and visibility of the brand.
Oat milk start-up Bevry has sets its sights on becoming the ‘Oatly of India’ with a new product development pipeline that includes a soon-to-be-launched cold brew coffee series.
Japan’s Morinaga Milk Industry is banking on the confectionery and snacks as emerging formats for its paraprobiotic LAC-Shield (heat-killed Lacticaseibacillus paracasei MCC1849) application.
A new tofu alternative, developed from peas rather than the conventional soybean, is offering a sustainable addition to the meat alternative landscape, according to Peafu founder Tor Kemp.
A public-private partnership is repurposing leftover papaya in Ethiopia to develop ‘affordable’ and ‘nutritious’ fruit bars enriched with whey protein, vitamins and minerals for locals.
The bakery and snacks category is offering new opportunities for probiotic food innovation in APAC and the Middle East, beyond traditional chilled dairy products.
South Korea’s Rural Development Administration (RDA) is working with an industry partner, Huons Nature, in commercialising a kimchi-derived probiotic that has shown to be beneficial for immune health.
The UAE’s growing demand for hot sauce has resulted in many artisan brands popping up to deliver the spice kick many on-trend consumers are searching for.
Scientists have shown how shown how chemical compounds found in highly processed foods play a role in chronic kidney disease, and are now turning their attention to new formulations and prebiotic ingredients that could help minimise the risk.
China’s functional food start-up BUFFX is gearing up to launch 16 new products as part of its target to achieve RMB100 million (US$15m) in sales this year.
People suffering from diabetes or have a family history of chronic diseases were more willing to adopt novel staple foods, compromising on taste and cost, compared to their healthier peers, according to a study conducted in Singapore.
