Japanese firms can tap into rising demand for organic and natural produce and products in the US by learning best practices and getting to grips with the latest market trends.
Driving exports to Japan and securing new technology partners for manufacturers and suppliers should be the main priorities for the Indian food processing sector, according to exhibitors at FoodEx Japan.
Functional soups featuring botanical and herbal ingredients such as ginger, ginseng and cordyceps are ripe for new product development in Japan, with the ageing population a particularly lucrative target market.
India ready-to-mix food market has been predicted to be worth as much as US$284m by 2020, an annualised increase of 15.7% fuelled largely by the increasing disposable income of a growing middle class.
Further evidence has been published showing how fortified fish sauce is being used in Cambodia to help tackle thiamine (vitamin B1) deficiency and the associated disease beriberi in babies.
The amount of sugar in a small bowl of sweet soup in Hong Kong should not be under-estimated, according to tests conducted by the region’s Consumer Council and the Centre for Food Safety.
Tate & Lyle is to more than double the size of its Singapore laboratory, will new facilities including a pilot plant and wider analytical capabilities.
With just 100,000 Muslims among a population of 127m, its perhaps little surprise that halal products have not been the top priority for Japan’s food manufacturers.
Indian-based ingredient firm Roha has continued its global expansion by opening a German office to increase technical and consumer support in Europe.
‘Significant progress’ has been made in rolling-out voluntary Guideline Daily Amounts (GDA) nutrition labelling in Asia over the past four years, but more work is needed to educate consumers and emphasise their benefits to small and medium-sized enterprises (SMEs).
Indian food manufacturers face four fundamental hurdles when it comes to expanding their use of natural ingredients, in addition to the extra cost that they can incur.
More than a quarter of soy sauce brands tested by the Hong Kong Consumer Council have been found to contain a possibly carcinogenic compound, while a similar number failed to meet the most basic overseas quality standards.
Fish sauce fortified with thiamine could help fight cases of beriberi in Southeast Asia – a public health concern caused by thiamine (Vitamin B1) deficiency.
A soy distribution company has been ordered to cease manufacturing and distribution until it comes into compliance with food safety laws.
Ruchi Soya Industries has sold its share of a joint-venture with Kagome Foods, a Japanese tomato products manufacturer, and investment firm Mitsui & Co.
Today’s consumers claim to want bold, authentic flavors, but many still shy away from unrecognizable foods – giving manufacturers the difficult task of presenting new products or flavors in a familiar way that still respects their authenticity.
The presence of monosodium glutamate from natural sources in noodles and pasta is not illegal under food safety legislation, India’s food regulator has announced in a bid to end confusion over the taste enhancer’s status.
Heinz has apologised to a consumer in Germany after he scanned a QR code on a ketchup bottle and it took him to a porn website.
Japanese food processor Kagome will acquire Tasty Bite, the ready-to-eat Asian meals manufacturer for an undisclosed sum.
Ajinomoto has denied claims published in the UK’s Telegraph newspaper that it was eyeing Tate & Lyle’s Splenda sucralose business.