A number of Thai companies, including CP Foods and DOD Biotech, have stated their intentions in developing new food, supplement and beverages containing hemp, as new regulatory developments unfold in the country.
UAE-based healthy snacks brand Freakin’ Healthy is kicking off its international expansion plan with a launch in US, and has the Europe market in its sight later this year.
The rate of growth for Ausnutria’s Goat milk brand Kabrita slowed significantly in China throughout 2020, with the firm citing reduced promotion and marketing activity due to the COVID-19 pandemic.
Nestlé has announced news of a 100% cocoa fruit chocolate bar made under its Les Recettes de L’Atelier brand, available for now in France and the Netherlands with other European markets to follow.
About 65% of Japanese snacks and 76% of South Korean snacks have hard textures, according to a study assessing new snack food ideas from existing products.
Ingredient suppliers are innovating in the delivery of mouthfeel and texture in plant-based products such as milk, snacks and meat, as interest in flexitarian, vegetarian and vegan diets continue to grow across APAC.
Plant-based foods formulated with more wheat gluten was found to exhibit softer and less chewy texture compared to commercial tofu, mock meat and animal meat products.
Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage.
Nestle Middle East and North Africa (MENA) is striving to create more innovative products for the region, following the launch of Quality Street dates, while also pledging to double down on its sustainability efforts.
Italian frozen fruit snack company Frutteto will start manufacturing part of its products in Japan, its largest market, and is on-track to launch in China this year.
China plant-based meat start-up Hey Maet is working to switch its production strategy to ‘next gen’ high moisture extrusion, which could help reduce the number of ingredients in its products.
Malaysian bak kwa company Oloiya (Chinese:我来也) is banking on flavour innovation to capture the younger market, as it bids to disrupt the century-old industry.
Researchers are proposing to fortify food categories such as bread, biscuits, noodles, fat spreads, sauces and palm oil with plant sterols, as a measure to reduce risk factors associated with heart diseases among the Indonesian population.
Almost half (49.7%) of Chinese consumers surveyed say they were willing to sample cell-based meats, but almost as many (47.2%) said they would not wish to eat it regularly.
Austrian energy drink brand Dark Dog has established its Asia headquarters in Singapore as it looks to expand regional distribution of its organic product range.
Asahi Breweries is to launch a new carbonated low alcoholic drink called Beery as part of its drive to see sales of products at 3.5% ABV or lower increase from 6% to 20% by 2025.
Australian researchers have identified bread, cheese and processed meat products as key dietary contributors of salt requiring sodium reformulation in a new study, urging the government to widen its focus on reformulating these foods to achieve positive...
Singapore's first locally-made meat-free brand ALTN, manufactured by Tee Yih Jia (TYJ) Food Manufacturing, is eyeing exports to Asia, EU, Oceania and US by Q2 of this year, as well as launching in its domestic retail market.
Kerry is preparing to ramp-up promotion of its plant-based innovation service to brands in APAC and the Middle East, while also doubling down on emerging taste trends and better-for-you product innovation.
Kirin Beverage will focus on no-to-low sugar, low-calorie and products with health benefits across its non-alcohol range after seeing soft drink sales slip by 9% in 2020.
Singapore plant-based meat start-up Shandi Global is preparing to launch five plant-based chicken products using its unique protein isolation method to convert amino acids into flavour, at a price point said to be one quarter of many competitors.
Marine microalgae for functional foods, eco-friendly plastic discovery, plant essential oils as preservative and more in this edition of Science Shorts
UAE-based frozen food producer Al Islami Foods has unveiled plans to expand its frozen plant-based product range following the launch of its first vegan burger this month.
Marine microalgae-based cellular agriculture is a promising new way to sustainably produce new functional foods and plant-based ‘meat’, according to Australian researchers.
A recent study led by the Philippines Department of Science and Technology (DOST) revealed that suspected COVID-19 patients administered with virgin coconut oil (VCO) had reduced symptoms and a faster recovery phase compared to the control group.
Japanese instant noodle manufacturer Nissin Food Products has extended its hugely popular mystery meat cup noodle series with a new kimchi flavour hitting the shelves this month.
Thailand-based Sesamilk Foods is eyeing China and Taiwan as part of its global expansion strategy to increase export business from 30% to 80% in just two years.
FANCL has launched a new immune supplement that uses technology to protect tablets from premature disintegration during the production and storage process.
Food and beverage products adopting the voluntary Health Star Rating (HSR) scheme in Australia and New Zealand are more likely to increase their HSR scores overtime, resulting in researchers calling for its mandatory adoption for the greater benefit of...
Scientists have revealed a web of interactions among bacterial species are necessary for the coexistence of health-promoting microbes in the popular fermented milk drink, kefir.
An Indian-based plant-based start-up which created the world’s first almond-cheese protein bars is now branching out into almond-based cheese and butter products, also claiming to be global firsts.
Chocolate consumption in China still lags behind its neighbours in the confectionery category, but it is increasingly finding flavour through innovation in local cuisine – including steamed buns and even rice.
Japan-based co-creation platform Trinus has co-developed a new vinegar drink brand called Hoplus with INHOP, a subsidiary of Kirin Holdings, containing matured hop extract.
Production innovation is a growing area of focus for UAE-based Al Ain Farms, with the firm exploring new products, recipes, and formats, revealed CEO Willem van Walt Meijer, who has signalled a step change in approach to new business development.
Pringles says its Passport Flavours potato chip series - featuring London Fish and Chips, and New York Cheeseburger editions - are finding favour in Asia, as the firm seeks to banish the blues caused by travel restrictions.
Local governments in Australia need to play a bigger role in developing areas such as boosting food product reformulation and limiting the marketing of unhealthy food products if the country is to create a truly comprehensive healthy food environment...
A new Australian study has revealed that different types of whole grains have particular benefits for lowering different areas of heart disease risk – but refined grains are also still recommended as part of a balanced diet.
Singapore-based CRUST Group has developed a new non-alcoholic beverage line using upcycle fruit peel, and hopes to launch into market by the end of the year.
Join us live today for the final edition of our free-to-access interactive broadcast series – Growth Asia 2020 – as we focus on the topics of reformulation and fortification with a host of major brands and international experts.
Malaysia-based Berjaya Pharmacy Distribution is hoping to enter the pharmacy, grocery and food service channels nationwide with its anti-hangover candy, Sober Up.
There is no strong evidence from existing human clinical trials to support the supplementation of vitamin C to reduce cataract risk in populations with adequate baseline figures, although it may be beneficial in those with lower than optimal levels.
Nissin Foods has rolled out a mala flavoured soup-type cup noodle product for spicy seeking consumers in Malaysia and Singapore, after a year of R&D to tap into local taste trends.
The future of flavours lies in the hands of machine learning, rising consumer demands for healthy options, and trends driven by globalisation, according to a leading industry expert.
