Cut carbon with SIG Terra: download LCA summary
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Convenience foods & snacks
The Secret to Lasting Freshness and Quality
Food freshness and quality are crucial aspects of food production and supply chain, impacting both consumer satisfaction and food waste. Food quality and sustainability are the key drivers among consumers nowadays in purchase decision.
Elevate your snacks with novel cheese flavours
Aside from conducting desk research to understand snacking preferences and taste profiles among consumers in the Asia Pacific, Givaudan also embarked on an extensive innovation journey to transform these insights into new and delightful culinary experiences.
How Korean culture penetrated the APAC food industry?
Korean food is on-trend in Asia. We mainly find Korean taste in noodles, sauces & dressings, pickled condiments, ready meals and savory snacks.
Empowering Women Through the Life Cycle
As discussions around female empowerment widen, and advances in women’s health access and provision accelerate, the implications for business, healthcare, and society are significant.
Concepts for infant and child products
Minerals are essential for the healthy physical and cognitive development of children.
The latest plant-based beverage trends in SEA
Data shows that consumers’ liking and thirst for plant-based beverages is growing rapidly, especially in Malaysia, Singapore, Philippines and Indonesia. As a food and beverage manufacturer in the region, it is important that you make the most of this...
The Future of Healthy Snacking in ASPAC
Discover the next frontier of snacking in the Asia Pacific market. With insights from consumers in China, Japan, and South Korea, this easy to access guide uncovers opportunities in functional snacks that consumers are looking for today. Take your...
The Future of Healthy Snacking in Japan
Our consumer study on healthy snacking in Japan reveals key insights into snacking motivations, the consumer landscape, and today’s top snacking trends—including consumers’ growing interest in protein snacks. This guide explores the results of our usage...
Food design by extrusion
Food extrusion is an established and highly versatile technique for producing food, feed, nutritional additives and flavors.
Fast Track Manufacturing Intelligence with IoT and Low Code
Manufacturing Intelligence enables manufacturers to create and apply different scenarios to simulate and optimise As-Is processes and products in the digital world.
Transform product design and formulation with Simulation
Customer expectations and global market shifts are adding pressure on manufacturers of consumer packaged goods (CPG).
Why is acrylamide in the news again?
Disruption in supply chain within the last 12 months has dramatically increased the number of positive samples for acrylamide.
Ingredion N-Dulge® 320 starch
N-DULGE® 320 Starch is a food starch derived from tapioca. N-DULGE® 320 functionalities: 1) Consistent dough cohesiveness, essential for the stretchy property of mochi texture 2) Excellent process tolerance to shear, heat and various cooking...
Snacking Trends for 2021 and Beyond
The snackification of meals is changing the snack foods industry. With the rise of snacks replacing meals for many consumers in 2021, the trend towards a new health focus, new ingredients and some serious flavor exploration is also expected. Here is an...
Instant Noodles gets an ethnic twist
Instant noodles are becoming a staple diet in many of the Asian countries because of its taste, affordability and convenience. 2 out of 5 users tend to eat instant noodles to satisfy their cravings, indicating a need for brands to optimise their product...
Sugar Reduction? The tactics & techniques to achieve your goal!
Reducing added sugar while creating delicious, nutritious products that delight and nourish are key challenges for the food industry. The situation is complex, comprised of science, regulatory changes, public health, consumer perceptions and...
Plant-based alternatives to thrill your tastebuds
Tereos has launched a range of delicious, 100% plant-based solutions for the food industry. Sauté Végétal is the first example of this new range of high-protein foodstuffs, being developed with new customized shapes and flavour profiles. Sauté Végétal...
Durabrite® High Stability Colors for Snack Foods
There are many factors contributing to the increase in snacking in markets around the world. Busy consumers are shifting from three meals to frequent, smaller meals daily that are nutritious, readily available and taste good resulting in an increase...
Product Recovery (Pigging) for Food Manufacturers
Hygienic product recovery ("pigging") is in wide use by food manufacturers that pump liquids or wet products. It gives a high ROI and quick payback. Pigging is an incredibly effective way to increase your yields, cut flush waste, speed up changeovers...
Stevia Innovation: Improve taste attributes of beverage and tabletop products with lower cost in use
Stevia market in Asia Pacific markets is expected to reach US$ 208.3 million by 2020 driven by new food and drink product launches. Growth is powered by consumers need for natural products that taste great, desire to manage sugar intake and willingness...
High Pressure Processing - HPP
HPP offers opportunities for product innovation and extended shelf life. HPP is a proven all-natural technique that preserves the vitamins, taste and texture of the food, and extends the shelf...
Reconcile surimi with better-for-you!
Are you looking for the latest solutions to make your surimi product healthier or to improve its texture? Discover smart and easy to use ingredients for better-for-you surimi products.
Filling & Sterilization of Baby Food in Glass Jars
Take a deeper look inside the JBT filling and in-container sterilization solutions for baby food in glass jars. Discover the JBT Unifiller, JBT Batch Retort and JBT Hydromatic sterilizer.Get to...
Discover the latest advances for boosting creativity in fried foods!
The taste and texture of fried products are popular worldwide - especially if they come with balanced nutrition. In this webinar Roquette savoury applications development team brings you exciting new batter and coating solutions that reach new levels of...
Achieve new product success with pulpy texture
Improving the pulpy texture of sauces, soups, dressings, fruit beverages, dairy desserts and fruit-filled baked goods can be the difference between success and failure. Consumers expect foods to...
How to gain consumers trust
Globalisation has also taken place in the food industry, food trends and new products are spreading. As a top manufacturer you want to fulfil the needs of consumers from different cultures and...