Food Ingredients & Food Science - Sweeteners, flavours, vitamins

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Eugene Wang, founder of plant-based seafood firm Sophie’s Kitchen, said it is imperative for alternative protein firms to understand the differences between Asian and Western consumer thinking.

Alternative protein firms 'need to rethink' Asian preferences and nutrition priorities

Interest in alternative protein is rapidly growing across Asia, but food firms need to rethink their approach in terms of local preferences and health and nutrition priorities.

Vietnam outlines ambitious plans to double beverage exports to $900m between 2020 and 2035

The Vietnam Beverage Association (VBA) has backed official plans to double the value of the nation’s alcohol and soft drinks exports between 2020 and 2035.

Finance grads launch 'ugly food' firm in Singapore to minimise B2B waste

Three promising business and finance graduates in Singapore have started a B2B ecommerce business for the retail of blemished or imperfect-looking food products.

Graphic warning labels ‘most effective’ in reducing consumers’ tendencies to buy sugar-sweetened beverages

Front-of-pack (FOP) labels with graphic warnings are the most effective in reducing intended sugar-sweetened beverages (SSB) purchases, according to researchers from Australia.

Woolies in the nuddy: Retailer backs down over naked photo shoot

Aussie retail giant Woolworths has caved into public pressure and given the green light for one of its rooftop car parks to be used for a naked photoshoot.

Doha confectioner offers special range of chocolates and sweets to celebrate Eid Al Fitr

As Muslims in the Gulf region and around the world end Ramadan, Qatari sweet maker produces unique flavors to keep up with demand.

Food reformulation: Industries warned against searching for all-in-one ‘miracle food’

Reformulation experts have warned food and beverage manufacturers against seeking to create ‘wonder foods’ in an attempt to solve Asia Pacific’s growing health challenges.