The food and beverage sector will need to focus on making more ‘immediate’ changes beyond just creating a novel protein supply in order to address sustainability and overall supply chain challenges, according to industry experts.
‘Imported’ flavours that are traditionally more western in origin have been rapidly gaining popularity in the APAC chocolate sector because consumers associate these with indulgence and adventure.
Diageo and circular economy tech company ecoSPIRITS are taking their reusable spirits packaging partnership global: turning to the ‘lower carbon, lower waste’ tech for Gordan’s, Captain Morgan and Smirnoff.
Targeted educational campaigns focused on the health risks associated with high salt intake could promote behavioural change among consumers in China, say researchers.
Advancements in precision nutrition have elevated the reputation of salads made with hydroponic vegetables from poor to optimal, which in turn opens up many new doors in terms of personalised eating and food security, according to industry experts.
See our top 10 most read science, research and technology stories from 2023, featuring Nestle's satellite technology implementation, Singapore's Nutri-Grade, Saudi Arabia's fast food consumption report and more.
Experts from the New Zealand food and beverage industry and academia have expressed mixed reactions to Fonterra’s recently-announced Climate Roadmap, simultaneously urging for farmer-level collaboration to be prioritised over novel tech.
Artificial intelligence has been cited as a crucial component of efforts to transform APAC’s agrifood sector, but experts believe that this does not spell trouble for jobs in the long run.
As COP28 kicks off, we look at Danone’s partnership with the Global Methane Hub and how effective technical solutions to methane mitigations really are.
Cargill-owned Aalst Chocolate is putting “substantial investment” into insights-driven R&D, customised products, and strengthening of its bean-to-bar supply chain to push growth in Asia and beyond.
The use of MSG as a flavouring agent should be reduced, according to researchers who have also emphasised the need for further research into the long-term biochemical effects of human consumption.
Thailand ultraprocessed foods, China precise 3D printing staple food, Singapore Chinese Health Study findings and more feature in this edition of Science Shorts.
New Japanese government data has revealed that the country could be close to achieving its goal of having 80% of the population simultaneously aware of, and taking action against, food waste.
New data from Thailand claims almost all ultra-processed food (UPF) products exceed the recommended daily amount of sodium and lack essential nutrients and minerals.
The nutritional value of plant-based meats is limited by lack of key micronutrients, although they contain significantly less saturated fat, indicates an assessment of products on the Hong Kong market.
Although efforts show progress on plastic pollution is possible, the world is ‘not on course’ to eliminating plastic waste and pollution, stresses the Ellen MacArthur Foundation.
Chinese 3D food printing firm MOODLES believes that this technology needs to be efficiently incorporated into the production of personalised nutrient-rich staple foods that consumers will eat on a daily basis if the sector wants to grow locally.
Rare Japanese whiskey packaging, Mengniu yoghurt pack recyclability, India label adulteration and more feature in this edition of Packaging Happenings.
Further research is needed to translate nutrient-based breakfast guidelines into more user-friendly, food-based recommendations that consumers can easily understand and implement in their daily lives, says a study conducted in Indonesia.
Global megabrand Suntory has highlighted consumer confusion and production time as some of the key challenges standing in the way of achieving ‘full personalisation’ in the nutrition and food manufacturing spaces.
Consumer concerns over the rising price of seafood needs to be addressed by the industry before sustainability as a purchase driver play a bigger role.
Data from the large-scale Singapore Chinese Health Study has shown that all consumers can reduce their risk of later cognitive impairment by switching to a healthier diet at any age, as revealed by the study’s principal investigator at the recent Growth...
A Guangdong-based company which traditionally manufactures popping candy as general food is now using the technique to make candy containing vitamin C and probiotics, specifically Bifidobacterium.
Exclusive and limited-edition packaging designs coupled with ongoing government support have been cited as two key factors behind the rapid and relentless growth of the Japanese whiskey sector.
China diary giant Mengniu says it has overcome some of the long-standing recyclability challenges in the category with a new all-polyethylene (PE) yoghurt packaging concept.
The Food Safety and Standards Authority of India (FSSAI) has formally launched a new set of strict standards to define high-value whiskey products, in a bid to further cut down alcohol adulteration in the country.
Food and beverage brands looking to make inroads into Asia need to tread the line between growing health consciousness and increasing consumer concerns over costs.
China’s Tidetron Bioworks believes that synthetic bio-manufacturing is growing to be a crucial component of the food and beverage industry based rising demand for sustainable raw materials both in the Asia Pacific region and beyond.
Nestle has voiced support for the continued use of palm oil in the food and beverage sector amid intense debate surrounding the recently-enacted EU Deforestation Regulation, while also striving to guarantee its supply chain sustainability using advance...
New Japanese government data has found that local genetically modified (GM) food crops have shown no evidence of posing risk to surrounding biodiversity in the past year, strengthening the argument for these to become a bigger part of the local food supply.
Global packaging heavyweight Tetra Pak has revealed the importance of considering cultural contexts and integrating localisation strategies into packaging innovation in APAC.
The food industry giant has developed an enzymatic solution that converts lactose into microbiome-supporting dietary fibers while reducing total sugars at the same time.
Amino acid specialist firm Ajinomoto has lauded the findings of a new Japanese study which highlighted the potential of umami ingredients, such as the various glutamate-based substances, to reduce consumer salt intake and improve public health.
Overseas supplements sold into China via cross-border e-commerce (CBEC) can get popular easily, but supply chain pain points are making it difficult for brands to replenish their goods in time, says the head of Tmall Global.
There are three major concerns about the use of AI in the food industry, with the majority of benefits at present related to market research and advertising strategies – as evidenced by Coca-Cola – according to an industry expert.
Nestle has stressed that a range of regenerative agricultural strategies will be crucial to tackle coffee production and sustainability challenges in South East Asia.
Leatherhead Food Research has warned that food companies must act now to ensure their sustainability claims can stand up to the scrutiny of EU regulators if a draft directive came into force in 2024.
Indian spice supplier Mane Kancor says it new facility in Byadgi will help meet growing global demand for chili extracts, as well as doubling down on its sustainability agenda.
Global food giant Kraft Heinz has revealed salt and sugar reduction projects for major markets such as China and Indonesia, with the firm stating its nutritional strategy is a key part of its regional sustainability commitments.
