Thai firm revives superfood wolffia, blending heritage and nutrition
Thai brand Flo turns local superfood wolffia into protein drinks and flavour enhancers, tapping global demand for convenient, healthy foods
The firm highlights wolffia’s versatility, offering it as matcha- and vanilla-flavoured protein drinks and as a dessert enhancer for yoghurt and cakes.
The revival of wolffia also highlights how ingredient sourcing and cultivation methods are becoming a key part of food companies’ broader supply chain sustainability strategies, alongside packaging and processing innovations.
Ginger syrup taps food-as-medicine trend to expand Europe, Asia appeal
An Okinawa-based ginger syrup firm is expanding into Europe and Asia, betting on rising demand for traditional food-as-medicine solutions linked to health and beauty
The firm embraces nuchigusui – an Okinawan philosophy that views food and nature as sources of holistic nourishment for mind and body – positioning its ginger syrup within the broader “food as medicine” trend driving its overseas expansion.
Healthy, familiar, accessible: Making alternative protein more scalable
From mung bean snacks to microalgae desserts, familiar and healthier formats are emerging as key levers to help alternative protein firms scale
These concepts were recently showcased through Singapore-backed initiatives, offering insight into how technical and consumer barriers can be addressed.
These creations aim to show how alternative protein products can overcome technical and consumer acceptance barriers by using familiar, healthier formats.
Could blended protein and mushrooms revive alt-protein in Asia?
Experts say blended protein, fermentation, and mushrooms could revive Asia’s alt-protein market with better nutrition and affordability
Blended protein, fermentation, and mushrooms are promising alt-protein drivers valued for their versatility and cost-effectiveness – factors that consumers and businesses increasingly prioritise over sustainability.
“Consumers have three major concerns – price, flavour and mouthfeel, and perception of plant-based foods being highly processed,” said Thai Future Food Trade Association President Dr Visit Limlurcha.
TikTok’s influence on food: How online trends blow up
The social media platform can drive food trends to the point where they move markets.
For a moment in 2025, Dubai chocolate was everywhere, images of it filling social media feeds and demand for it ratcheting up to such a level that it caused a global pistachio shortage.
This would likely not have happened without TikTok. Dubai chocolate’s popularity originated as a TikTok social media trend, and once it had, little could stop it from spilling out into the real world.
TikTok trends exert an outsize influence on food and beverage, especially among younger consumers. The app has been instrumental to the success behind popular food brands as well, from ice cream brand Little Moons to Japanese chain Itsu.
