Japan Focus: Japan’s new food plan, APAC colour trends, Asahi’s functional focus, and more

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© GettyImages/Kutay Tanir (Getty Images)

From Japan’s updated food policy to Asahi’s functional product strategy and APAC’s growing appetite for plant-based colours, we spotlight key trends and scientific findings shaping the region’s food sector

Japan’s new Basic Plan for Food: 4 takeaways for global food brands

Japan has announced the revision of its Basic Plan for Food under the larger Basic Law for Food, Agriculture and Rural Areas, a change which will impact the country’s food and agriculture trade for the next two decades.

The major themes in Japan’s new Basic Law for Food, Agriculture and Rural Areas are: Ensuring food security; establishing a food system in harmony with the environment; sustainable development of agriculture; and promoting rural areas.

Japan’s food waste strategy gains ground toward 2030 targets

Japan cuts commercial food waste by 58%, marking major progress toward its 2030 goal of 100% reduction and driving sustainable practices in the food sector.

The Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) recently announced the results of its annual survey of commercial food waste generated by food-related businesses in the country, a yearly report that has been ongoing since 2012.

According to the report, the total amount of commercial food waste dropped to 2.31 million tons, the lowest since the survey started 13 years ago.

Beer maker Asahi sets sights on health and wellness business expansion

Japanese beer maker Asahi has set sights on expanding its health and wellness business, such as developing functional drinks and promoting the global rollout of its lactic acid bacteria ingredients.

This is based on the company’s analysis of megatrends expected to take place by 2050.

It anticipates that global demand for alcohol alternatives and health-conscious products will continue to rise.

Plant-based colours fuel food innovation across APAC markets

Plant-based colours now drive innovation in the APAC food sector, offering clean-label appeal, functional benefits, and emotional impact.

Colours can convey messages such as freshness, indulgence, or health – attributes that shape first impressions and consumer expectations.

The shift is most apparent in the beverages and confectionary categories.

Sake by-product shown to relieve constipation in pilot study

The consumption of the by-product of sake, a Japanese traditional alcohol, has been shown to relieve constipation in a pilot study.

The study was conducted by researchers from the Kanazawa University, University of Fukui, and KAGAMI INC.

Writing in PLoS One, the researchers said that sake lees - the by-product of sake or rice wine fermentation - has been shown to relieve constipation and improve the gut microbiome.