The Australian meat industry and state research body CSIRO believe that high pressure processing (HPP) tech is the way forward to create truly clean label processed meat products such as sausages and hams, though current high cost hurdles still prevent...
South Korea has announced new, tighter standards for food firms looking to label their products as being reduced or lower in sodium or sugar, starting with the nation’s most-consumed food product, ramen.
Malaysian jackfruit firm NANKA has developed a range of alternative meat patties using young jackfruit pulp as a base, and is looking to achieve significant penetration in both the hybrid and plant-based meat markets.
Healthcare professionals in the Middle East and North Africa region (MENA) are recommending hydrolysed rice formulas as a first line approach to managing mild-to-moderate cow’s milk allergy in infants.
Australia’s Ulu Hye has taken the dairy-free milk concept a step further with its world-first jars of concentrated Mylk Bases made from nuts and seeds, making for products with longer shelf life, lower prices per litre, and increased sustainability credentials.
Beverage giant Frucor Suntory has noted rising New Zealand consumer demand in the juice category for exotic citrus flavours beyond the traditional orange and lemonade, as well as for non-fruit offerings such as spirulina.