Here's a recap of our 10 most-read F&B stories in September 2020, including COVID-19 survival on meat, mandatory fortification in India, plant-based updates and more.
A proof-of-concept study by the Singapore Institute of Food and Biotechnology Innovation (SIFBI) has found that high pressure processing (HPP) of plant protein could produce a clean label plant-based yoghurt with desirable texture and nutrition, comparable...
Public health researchers have pushed for governments to develop policies and guidelines targeting ultra-processed foods (UPFs) as a whole, instead of focusing on individual nutrients such as salt and sugar, based on the findings of a new study report.
The palm oil sector is demanding fair and equal treatment after years of being subjected to ‘unjust’ treatment and criticism, despite ‘doing more for sustainability’ compared to other edible oils in the industry.
China-based meal replacement company Ruffood (Chinese name: 若饭) is prioritising product development in its mission to create a new generation of staple yet balanced and nutritional food for Chinese consumers.
Malaysian kefir specialist firm MayKef says it is proudly taking a ‘health over taste’ approach to its production and marketing as it seeks to extol the virtues of goat’s milk and coconut milk kefir over traditional dairy.
Nestle Malaysia’s local sustainability initiatives will be focused on recycling and reforestation projects in the near future in addition to efforts on plastic reduction although there is still a pressing need for the material, according to its top executive.
Singapore functional beverage and dietary supplement company Asmara is moving into food-based cosmetics, with four new mask and scrub products launching next year.
