Daily news and analysis on APAC’s food and beverage industry

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PODCAST: Superfood specialist LVL Life on the move from MNC to start-up

In this episode of our Food and Beverage Trailblazers podcast, we speak to LVL Life co-founders Avinash Aswani and Rohit Nanwani, entrepreneurs and first cousins who have moved from under the wings of a longtime family business to build a superfoods brand based on e-commerce.

High value veg: New Philippines processing facility to transform crops to profitable products

The Philippines Department of Agriculture (DA) has approved the establishment of a food processing facility which will convert excess fruits and vegetables into high-value products and reduce food waste in the country.

Content provided by Cargill

How to meet Asia’s demanding food texture preferences in a fast-changing market

Cargill’s Modified tapioca starches can help create noodles, meat, and mochi-style bakery with desired textures

Undiscovered treasure: Indigenous Australian green plum strong candidate for commercialisation

The indigenous Australian green plum has been singled out as a strong candidate for commercialisation benefitting Aboriginal communities due to its natural sweetness and high nutrient value.

50 Best team launches ‘recovery’ auction as hard-hit hospitality sector seeks lifelines

As restaurant businesses emerge from the pandemic seeking support, the World’s 50 Best Restaurants – an annual ranking of the top 50 restaurants across the globe and which is owned and run by FoodNavigator publisher William Reed Business Media -- has...

Seeing red: Australian alcohol industry lauds pregnancy warning change but slams coloured labels rule

Food Standards Australia New Zealand (FSANZ) recently announced that it would be making industry-friendly changes to the text requirements for pregnancy warning labels on alcoholic beverages – but its insistence to mandate coloured labels has left industry...

Public paradox: Singapore’s food self-sufficiency hopes threatened by attitudes towards GM and novel tech

Singapore harbours major ambitions in becoming more food self-sufficient with novel food technology as one of its key strategies, but a recent study has found that public attitudes towards such tech could seriously hinder the government’s plans.

Foie star? Gourmey looks to bring cell-based foie gras to Asia by promoting ethics and pricing

France’s first cultured meat firm Gourmey is looking to bring the country’s traditional duck liver delicacy foie gras to Asia, believing that its animal cruelty-free production technology and competitive prices compared to traditional foie gras will enable...

Probiotics and COVID-19: Hong Kong researchers trialling formula in COVID-19 patients, high-risk and general population

Researchers at the Chinese University of Hong Kong (CUHK) are conducting three clinical studies to assess the effects of a probiotic formula on COVID-19 patients, people at higher-risk of contracting the virus, and the general population.