Japan study links eating rice to better weight control
A Japanese study suggests regular rice consumption is linked to better weight control in adults, challenging low-carb weight-loss narratives.
New data from a Japanese study suggests that rice may play a role in promoting healthier diets and preventing non-communicable diseases (NCDs), contrasting with popular low-carbohydrate approaches to weight management.
“Maintaining appropriate weight and eating rice were positively associated with healthy diet scores in both sexes,” wrote researchers in Nutrients.
Functional dairy booms as tech-driven innovation renew category potential
Tech driven innovation is growing the potential of functional dairy, repositioning the category as a strong player in the global functional foods space.
The rise of functional foods and beverages over the past decade has been nothing short of meteoric, driven strongly by increasing consumer knowledge and demands for better value-for-money in their purchases.
A lot of hype has been had over new and upcoming functional ingredients that are set to move the category to the next stage, from nootropics to fibre, but one particular area which is set to see a real boom in the near future is that of functional dairy where a lot of new tech-driven innovation is taking place.
From trash to toast: How sunflower oil waste could become bread’s next health upgrade
Research into sunflower oil byproducts suggests an overlooked ingredient could help bakers lift protein and fiber levels while supporting sustainability goals and easing pressure on wheat-based formulations
Sunflower seed flour brings a markedly different nutritional profile from wheat flour. According to the researchers, “Sunflower seed flour has been shown to contain a very high percentage of protein, from 40% to 66%, as well as dietary fiber, iron, calcium and high levels of chlorogenic acid, a phenolic compound associated with antioxidant, anti-inflammatory and hypoglycemic effects.”
SmartMilk: The creation of a new functional milk category
New Zealand firm Lullaa has developed SmartMilk, a functional dairy drink combining botanicals, synbiotics and collagen for everyday health and beauty support
Lullaa blends New Zealand dairy with botanicals for stress and recovery, synbiotics for gut health and immunity, and collagen with honey for skin, joint and energy support.
According to founder and director Vibhah Shiriwastow, the product is positioned as a distinct functional dairy category rather than a fortified milk.
Why familiarity drives texture acceptance in food and drink
Consumers are more receptive to new food and drink products when textures reflect familiar eating experiences
Ingredients firm Kerry’s regional sensory and ethnographic research shows that when new textures align with established habits such as sipping, spooning or sharing, consumers are significantly more open to innovation across categories ranging from desserts to plant-based and functional products.
“Familiarity is a critical driver of texture acceptance across APAC, particularly in emerging categories. Consumers are far more receptive to new products when textures connect to recognisable eating experiences, even if the formulation itself is novel,” said Jie Ying Lee, senior strategic marketing manager for Taste, Kerry APMEA.
