Experts have highlighted the need to balance functionality and taste to move healthy beverages into the mainstream in APAC, with some consensus that personalised nutrition, gut health, and mental wellness are set to become emerging growth areas.
Taste and nutrition company Kerry has announced it will increase its footprint in South East Asia by building a second manufacturing facility in Karawang, Indonesia.
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.
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.
Kerry has launched its new, expanded range of organic-certified extracts and flavorings in compliance with the upcoming European Union regulations for organic flavor labeling.
Taste and mouthfeel challenges are the biggest hurdles to overcome when formulating clear protein beverages for the sports nutrition and functional foods markets, according to Arla Foods Ingredients.
UAE-based importer Truebell is offering at least seven new products to the country this year – including tea from the UK and probiotic beverages from Japan.
Pakistani food and beverage manufacturers are increasingly leveraging on the similar food trends and eating habits that they share with the local population in order to find success Middle East markets.
India's flavour market has changed substantially in a very quick time. Changing demographics really have been making a difference in this segment as tastes become more international and discerning.
How do food processors know how much salt is needed to give peanuts the best flavour and how much goes to waste? An Australian research team hopes to provide the answer after developing a new 3D modelling technique to show how flavour particles react...
Researchers in Japan have identified links between how palatable a taste is and blood circulation across different parts of the face—going some way to giving an explanation for the squinting mechanism caused by the taste of something bitter.
Obesity may drive fundamental changes in our perception of sweet tastes by modifying the number of cells that respond to sweet stimuli, according to new research in mice.
The way we taste foods is actually far more complex than their flavour alone. Neuroscientist Professor Charles Spence discusses how the shape, smell and colour of a food, its packaging, and even the setting in which it is eaten, affect the way it tastes.
Geneva-based Natural Taste Consulting (NTC) has developed a ‘breakthrough’ ingredient for low-pH formulations like dairy and dressings that offers a new natural, cost-effective acid-masking solution.
