In this episode of our Food and Beverage Trailblazers podcast, we speak to the co-founder of two hemp product specialist companies Georgia Branch about her unwavering belief in the ingredient as the way forward for the food and beverage industry, and...
Here's a recap of our 10 most-read F&B stories in November 2019, including Nestle paper straws, Mondelez's Caramilk return, plant-based in Thailand and more.
Australian plant-based foods firm v2foods is banking on its strong science backing from governmental science agency Commonwealth Scientific and Industrial Research Organisation (CSIRO) in its bid to expand into and develop products for the Asia Pacific...
Singapore’s major food research entities will be consolidated under a new institute by the second quarter of 2020, enabling F&B firms large and small to access a ‘one-stop shop’ of research and information pertaining to food safety, regulations and...
ADM Human Nutrition has launched what it claims to be the first plant-based high-protein beverage in Thailand, in hopes of addressing what it perceives to be a clear gap in the market.
Australian hemp snacks company Soul Seed has launched its first convenience-based snack into local supermarkets, which it claims to hit multiple major trends driving the healthy snack industry in the country today.
In the very first episode of our new Food and Beverage Trailblazers podcast, we speak to vegan start-up founder and angel investor Simon Newstead about his mission to both lower the prices of vegan products worldwide, as well as to help put more vegan...
Multiple flavours, customised packaging and new plant-based ingredients are trending when it comes to mooncakes, according to new insights from Chinese e-commerce giants JD.
Thai food technology firm Nithi Foods is on a mission to help companies bring unique flavours to supermarket shelves as retail products, using its own proprietary technology.
All-natural food colours firm GNT is looking to stand out from its colourful competition in Asia based on the high levels of self-sustainability and traceability of its products.
South Korean food technology company Phyto Corporation has developed a range of unique products all based on its research into a single plant, the seawater-grown crop Salicornia.
Vegan start-up Bite Society has just launched its first chocolate products into APAC, and has revealed plans for further portfolio and geographical expansions, as well as a focus on competitive pricing for its products.
Consumers in Middle East are increasingly more willing to try out new trends, but demands for convenience at an affordable price can pose a challenge for manufacturers.
Thai specialist fruit and vegetable firm Chiangmai Bioveggie is looking to reinvent the way consumers view the sector via the development of new formats through the use of their self-innovated processing technologies.
Australian energy drink brand Kanguru is making its debut in Korea next month, with big plans for the local market banking on its ‘real’ ingredients, strong local know-how and understanding of domestic consumer preferences and trends.
Yeast extract specialist firm Angel Yeast has identified clean label, sodium reduction and rising demand for vegan/vegetarian foods as three mega trends driving the rapid rise of yeast extract popularity as a flavouring replacement worldwide.
New Zealand plant-based meat company Sunfed Meats has entered its next phase of growth with the launching of its Chicken Free Chicken into Australia, and is banking on its food engineering capabilities and unique product offering to support its scale-up.
New Zealand’s High-Value Nutrition (HVN) National Science Challenge and industry partners are seeking to establish two new ‘highly functional natural foods’ – Karengo, a type of edible seaweed, and Mamaku, a type of tree fern.
Just as there is not only one diet that is best for the health of all people, so too is it true for the health of the planet, according to new research from the Johns Hopkins Center for a Livable Future.
Vegetarian and pescetarian diets are linked to a lower risk of coronary heart disease (CHD), but vegetarians and vegans may have higher risk of stroke than meat eaters, suggests a study published in the BMJ, which claims this may reflect low blood levels...
Australian ‘health and wellness’ products including functional foods, supplements and personalised nutrition, along with more sustainable products such as alternative protein, will become a AU$25bn billion market by 2030, according to new data.
Advances in clean meat, Australia's new food allergen-exposing strategy, nanotech-based food packaging and more feature in this edition of Science Shorts.
Plant-based seafood firm Sophie’s Kitchen is now producing food-grade protein from microalgae, with firm confident it can become a long-term and more sustainable solution to animal and traditional plant-based proteins.
Health ingredients firm Diana Foods has its eye on further expansion into the Chinese market, banking on a rapid shift towards consumer health awareness backed by governmental policies focusing on improving food safety and quality.
