Theabrownin: 3 must-knows about new ‘Nobel Prize-worthy’ ingredient
Theabrownin is a bioactive compound found in pu-erh tea, a traditional beverage with a specific brown tinge that has long been consumed in the Chinese market.
In recent years, mounting research into pu-erh tea and its theabrownin has revealed a treasure trove of functional beverage innovation opportunities.
Theabrownin has been described as a key component in the upcoming RTD Tea 3.0 movement, which essentially sees beverages moving from flavoured teas, to reduced sugar teas and on to active, functional teas.
“Two of the most prized functionalities in food and beverage products is the reduction of sugar and fat/cholesterol in the body, and the fact is that theabrownin has been shown to be able to do both,” said functional ingredient firm Greenxtract Founder Dr Ya Cai – also known in China as the ‘man who has tasted the most teas in the world.
Oatside targets stress and sleep health with matcha oat latte
Oatside has launched a matcha oat latte designed to boost mental wellness – with flavour to match.
The Singaporean beverage brand is known for its oat milk series in Asia.
The firm believes matcha’s deep cultural roots and mental wellness benefits will appeal to increasingly health-aware Asian consumers.
With Asia ranking among the most stressed regions globally, functional wellness products are gaining traction. According to Statista, revenue in Asia’s broader mental health market – encompassing products and services – is projected to reach US$10.24bn by 2025.
This inspired Oatside to create a beverage that promotes “calm and clarity”, said Oatside CEO Benedict Lim.
How sugarcane extract can enhance taste in sugar-reduced food and drinks
Researchers are turning to sugarcane extract as a natural solution that can enhance both sweetness and mouthfeel.
Australian researchers have developed Modulex – a patented sugarcane extract that can help reduce sugar and calorie content in food and beverages while maintaining taste.
This offers a natural, healthier alternative for sugar reduction solutions amid global concerns about excessive sugar consumption.
“Our main focus at the moment is on the Americas, Asia, the Middle East, and Europe. This aligns with areas where the sugar tax is implemented, as well as regions with rating systems for food products,” said Thalia Vidal, researcher at The Product Makers – an Australian firm specialising in bioactive ingredients that aim to increase antioxidant levels while reducing glycemic index.
She added: “The industries we aim to address are the beverage industry and food manufacturing, both of which require solutions for sugar reduction in their final products. Overall, we assist products using high-intensity sweeteners, such as stevia, to deliver better taste without astringency or metallic notes.”
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.
The concept of nutrient density refers to measuring the concentration of essential, beneficial nutrients such as vitamins, proteins, minerals and the like that are found in a food product relative to its caloric energy content.
So while it is easy for consumers to access foods to fulfil basic caloric and energy needs, diets that are nutrient-rich require a great deal more attention to the types of included foods.
“Nestle is aware that food companies play a very important role in ensuring consumers have access to nutrient-dense diets, and we believe that there are three major ways in which to do this,” Nestle Global R&D Lead Cocoa Malt Beverages Youyun Liang told the floor at our Growth Asia Summit 2025 in Singapore.
4 emerging functional ingredients with APAC growth potential
At Fi Asia 2025 in Bangkok, four functional ingredients stood out as APAC consumers seek sustainable, traditional foods to support healthy lifestyles.
Demand for sustainable and traditional nutrient-rich foods for ageing populations is fuelling functional food growth in Asia Pacific.
Here are four functional ingredients that stood out at the show: Coconut flower nectar, wolffia, freshwater marine collagen and gelatin, and ginseng.
PepsiCo: Oats could reduce age-related inflammation
Research shows that oats can lower age-related inflammation (iAge) in adults at risk for cardiovascular disease.
A clinical study has found that a daily intake of 3g beta-glucan from oats reduced age-related systemic chronic inflammation, also known as iAge, in adults at risk for cardiovascular disease.
This research was funded by PepsiCo, which manufactures oatmeal products under the brand name Quaker Oats.
iAge is a novel metric for systemic chronic inflammation (SCI), derived from the Stanford 1000 Immunomes Project.It predicts multimorbidity, frailty, immune decline, premature cardiovascular ageing, and all-cause mortality at an individual level.
Next level functional snacks: Is COA on the money with high protein chocolates?
High-protein chocolates look set to lead the next wave of innovation in the functional snacks category.
The increasing popularity of functional snacks in markets all over the world has been no secret – but while chocolate-flavoured protein products have been common, the idea of a chocolate snack that is high in protein has been less so.
This may be about to change with Singapore-based COA & Co (COA) Chocolates, which burst onto the scene recently with its high-protein chocolate snacks enriched with fermented soy.
“The mention of protein and chocolate tends to immediately be linked to chocolate protein bars, but we are not doing that – we have designed our product to be a real, premium chocolate that is high in protein,” COA Founder and CEO Eduardo Burg told us.
Lee Kum Kee rolls out less-sodium soy sauce as demand grows, expands line-up to meet diverse dietary needs
Lee Kum Kee has introduced a reduced-salt version of its original soy sauce in Hong Kong in response to increasing consumer demand for healthier options, while actively expanding its portfolio to cater to diverse dietary preferences and lifestyles.
According to the Hong Kong-headquartered company, there is a growing trend among consumers around the world, including in Asia, to seek out healthier food options, such as products with less sugar and sodium.
Recognising this demand, Lee Kum Kee launched the Supreme Authentic First Draw Salt Reduced Soy Sauce in Hong Kong last year. It contains 35% less sodium compared to the brand’s hero product Lee Kum Kee Soy Sauce.
Thailand’s Fermenthe launches RTD kombucha range with ‘highest concentrate in the world’
Thailand-based Fermenthe has launched a ready-to-drink (RTD) kombucha range with what it claims to contain the ‘highest concentrate in the world’ of tea.
Fermenthe’s parent company Ms Organics is well-known for its T-Revive herbal tea products, which are targeted at a female audience seeking beauty and weight management functionalities.
Its new kombucha range has taken a different route from its traditional teabag-seeping format, instead coming in RTD bottles or cans much like any other carbonated beverage.
“This kombucha is unique as we have used a 22% concentrate of tea in its formulation, which is the highest concentration you can find anywhere in the world,” Ms. Organics CEO Siriboon Nagadhan told FoodNavigator-Asia.
CP Foods’ Food as Medicine roadmap for preventative health
Thai food giant CP Foods has developed a dedicated platform to support consumers making healthier food choices towards preventative healthcare.
Preventive healthcare is the act of taking proactive measures to prevent illness and disease before they occur, including the conscious consumption of a healthy diet.
With the Asia Pacific region housing the largest global population – over 20% of which will be above 60 years of age by 2050 – the expectation is that this region will also see severe healthcare cost pressures as well as a rise in non-communicable diseases (NCDs) like diabetes and hypertension moving forward.
