Food Ingredients & Food Science - Sweeteners, flavours, vitamins

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Nescafé Ambassador is one of the main sources of online sales for Nestlé Japan.

Nestlé Japan aims to increase online sales to 20% via ambassador schemes

Nestlé Japan is seeking to increase its online sales to 20% – a target that the firm has acknowledged is higher than many of its competitors in the market.

Texture and dietary fibre: Snacks manufacturer Calbee seeks to stand out from rivals in China

Japanese snacks maker Calbee is working on texture and the amount of dietary fibre present in its cereal products to woo the Chinese consumers.

Japanese food manufacturer sets up independent factory to produce allergen-free chocolates

Allergen-Free Foods, an arm of Nikkoh Co., is targeting growth with free-from chocolates after establishing an independent factory to develop products that do not contain 27 types of allergens.

Business diversification: Tobacco firm to acquire China condiment maker for US$694.5m

Tobacco firm Huabao International Holdings will be acquiring Jiahao Foodstuff Limited, a pioneer of wasabi manufacturing in China.

China in Focus – Probiotics: From sports nutrition to weight management, the market is booming

China’s probiotics market is going from strength to strength, with suppliers and industry experts reporting rapid growth. Therefore, we have made the sector the subject of the first of our in-depth, three-part ‘China in Focus’ features.

British confectionery exporter secures distributor in Japan

Cocoda, which works with small luxury brands to market and sell their confectionery products abroad, has secured a distribution contract with Japan.

'More than mincing food': The rationale behind Japan's ground-breaking 'engay' products for dysphagia patients

'Engay' food, produced for patients suffering from the swallowing disorder dysphagia, can provide tasty, nutritious and enjoyable meals for APAC's growing ageing population, according to one of the pioneering Japanese companies behind the...

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Natural solutions for stabilizing oils

Oil oxidation in foods is a factor that leads to reduced shelf life and food quality. This article discusses alternatives to synthetic antioxidants for stabilizing oils.