Planet, people, nutrition: Samyang’s three-pronged sustainability drive
Samyang Foods is ramping up its eco-friendly product development and nutrition-focused offerings as part of a broader sustainability strategy.
Korea’s pioneering instant noodle brand Samyang Foods has reduced the carbon footprint of its Buldak Ramen with new rooftop solar power system at its Miryang production complex – a central hub for Samyang’s global exports.
This marks a major step in Samyang’s roadmap to reach net-zero emissions by 2050.
Health and nutrition also form the cornerstone of Samyang’s ‘Foodcare’ strategy.
Additionally, Samyang is also strengthening internal capabilities through job training programmes in food safety, production, and R&D. Staff are encouraged to share their expertise across departments, fostering cross-functional collaboration and contributing to overall growth and development.
‘Tremendous potential’ for upcycling agri-waste into high-value products in Vietnam, but challenges remain – expert
RMIT University Vietnam sees “tremendous potential” in converting the country’s abundant agricultural by-products into high-value derivatives, such as fat replacers and functional ingredients, although several challenges remain to be overcome.
“Vietnam’s agricultural sector has advanced in waste valorisation, converting crop residues, seafood, and fruit by-products into biomass energy, biofertilisers, animal feed, and high-value derivatives like collagen, chitosan, and protein hydrolysates. Fruit waste is repurposed into jams, snacks, cider, and functional ingredients, while fermentation and enzymatic hydrolysis extract starch and essential oils.
“Despite this progress, challenges remain in fully adopting circular agriculture and upcycling technologies. As a food scientist, I see technological and infrastructural limitations as a major bottleneck,” Dr Tuyen Truong, Program Manager of Food Technology & Nutrition at RMIT University Vietnam, told us.
Brazil nuts: Boosting health, forests, and livelihoods
Brazil nuts offer more than nutrition – they also protect rainforests and support local communities.
Packed with healthy fats, antioxidants, and minerals, Brazil nuts are a sustainable source of functional food that have the potential to combat various diseases such as obesity and hypertension.
There is a study trial that observed the fat reduction effects of Brazil nuts on overweight women, and a scientific review that analysed the nutritional profile of Brazil nuts.
Find out how Truly Nuts!, retail arm of global agri-tech firm White Lion, plans to expand globally with sustainably harvested Brazil nuts starting in Asia and the UK.
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.
One of the most-debated food industry topics in recent years has been around the use of plastic: On the one hand, sustainability-conscious consumers are concerned about the environmental impacts of these, but on the other the food industry has yet to find an alternative that is cheap and safe enough to replace it.
So although the concepts of food safety and sustainability are not diametrically opposed to one another, the current state of technology means that prioritising one is likely to come at the expense of the other – a dilemma that seems to have no solution yet.
Healthier innovations and sustainable packaging efforts key drivers of Aussie beverage sector, say experts
Australians are more health- and eco-conscious than before, prompting shifts in drinking behaviour towards more functional products.
Worrying health trends and environmental concerns are nudging Australians towards nutrition-focused food and drink, creating opportunities for brands to develop healthier options with sustainable packaging.
Experts observed that craft beverages and product revamps are tapping into an appetite for novelty and nostalgia among Australians, pushing them away from conventional sugary drinks.
This development aligns with a 2024 report by Food Standards Australia New Zealand (FSANZ), which stated that two-thirds of Australians value nutrition above other attributes in their food choices excluding taste and price. It also revealed that 63% say they check the sugar content when purchasing a product for the first time.
Bake and brew: Japanese bakery company tackles food waste by upcycling bread crusts into craft beers
Japan’s Sakaeya Bakery seeks to reduce food waste from its bread production by upcycling bread crusts and adding them into a series of craft beers.
Founded in 1923, the bakery company started the Better life with upcycle brand in 2021 to tackle the food waste problem resulting from production.
It released a sustainable craft beer made from bread crusts through an OEM from an external brewery in 2022, before establishing its own brewery last year.
This move is part of its new business model with upcycling as the key focus. At the same time, it hopes to “demonstrate the possibilities” for food manufacturers in adjacent fields.
Coffogenic launches upcycled drink with cholesterol-lowering properties
A new award-winning functional beverage made from upcycled coffee cherries could open new doors for active cholesterol reduction and heart health.
This new beverage dubbed Coffogenic has been launched in Thailand, which is the third-largest coffee producer in South East Asia - but as with just about all coffee production worldwide, around 50% of a coffee harvest is considered to be agriculture waste.
This high percentage is because only coffee beans are prized in the manufacturing of coffee - all other components such as the husk and pulp making up the coffee cherries that house the beans are discarded.
“The initial idea behind the development of Coffogenic was to create a circular upcycling model for eco-friendly coffee production,” Coffogenic parent company Hillkoff managing director Naruemon Taksaudom said.
Japanese firm launches madeleines made from thinned apples and upcycled cacao husks
Japan’s GOOD NATURE MARKET has launched madeleines made using materials that are commonly discarded, including thinned apples and upcycled cacao husks.
The brand is owned by GOOD NATURE STATION, a multi-purpose commercial facility in Kyoto operated by BIOSTYLE Co Ltd, which is a subsidiary of Japanese conglomerate Keihan Group.
Launched on January 29, the Thinned Apple Madeleines are a new addition to its GOOD CACAO series, a range of products made using upcycled cacao husks (outer shell of cocoa beans) that are often overlooked as a by-product of the chocolate-making process.
According to the company, cocoa husk makes up about 30% of the entire cocoa bean, and has a soothing aroma and robust flavour.
Ajinomoto reaffirms 2030 sustainability goals despite CEO shift
Ajinomoto has renewed commitment to its 2030 sustainability strategy despite a sudden change in CEO recently, reinforcing its long-term AminoScience-based green strategy.
New Ajinomoto CEO Shigeo Nakamura reaffirmed the company’s commitment to its 2030 sustainability goals. These include halving environmental impact and extending healthy life expectancy for 1 billion people.
Ajinomoto aims to accelerate its 2030 roadmap ahead of schedule. The firm’s core innovation strategy is based on ‘AminoScience’, leveraging amino acid research for food, health, and sustainability solutions.
Mars Wrigley powers SEA gum exports with renewable energy in Antipolo
Mars Wrigley will invest US$2M yearly to cut emissions, using rice husks and coconut shells to power its key SEA gum hub in the Philippines.
The site in Antipolo, Philippines produces up to 30 metric tons of gum every day, with the majority exported to markets like Indonesia, Malaysia, Thailand, and Vietnam.
The factory is central to Mars Wrigley’s South East Asian operations, driving exports while piloting sustainability initiatives.
Kalpesh Parmar, Regional General Manager for Mars Wrigley Asia, said Antipolo has evolved from a local site into a backbone of the firm’s regional growth.
He also emphasised that the firm’s sustainability journey is part of its growth from local to regional hub.
