MILO at 75: Exclusive behind-the-scenes look at iconic Nestlé brand
Explore how Nestlé’s MILO is made with rare behind-the-scenes access and exclusive insights into its production, branding, and legacy in Asia
Taiwan state distillery taps food market with alcohol-based instant noodles
Taiwan’s state distillery has diversified into the food industry with alcohol-based instant noodles, blending beverage expertise with ready-to-eat innovation
Japan’s food waste strategy gains ground toward 2030 targets
Japan cuts commercial food waste by 58%, marking major progress toward its 2030 goal of 100% reduction and driving sustainable practices in the food sector
Modernising baijiu: World’s bestselling spirit targets China’s Gen Z drinkers
Meta Liquor’s pioneering of sparkling baijiu serves to modernise the traditional spirit, crafting a modern identity to engage Gen Z consumers
PepsiCo: Oats could reduce age-related inflammation
Research shows that oats can lower age-related inflammation (iAge) in adults at risk for cardiovascular disease
Experts call for clearer NOVA classification guidelines
Researchers urge refinements to NOVA’s food classification system, citing confusion between formulation and processing as key flaws
Philippines faces rice price instability amid global unrest
Philippines halts rice price cuts and tariff hikes amid global unrest, fuelling uncertainty and rising costs for consumers and food manufacturers
Nestlé drives product reformulation based on nutrient density
Nestlé has revealed a focus on nutrient density in its reformulation efforts to meet market-specific food product demands
Food safety vs sustainability: Will industry have to choose?
Age-old tensions between food safety and sustainability are coming to a head - and the final outcome will shape the future of the food industry
Why pulses may be key to a more sustainable food system
We bring you three ways pulses meet the demands of future food systems – from health and affordability to environmental sustainability