Crunch appeal: Japanese snack brand revamps karinto for overseas growth
Karinto – a fried dough fritter traditionally coated with brown sugar – has deep cultural roots in Japan. Over the past five to six years, Asahi Seika has developed a reformulated version that has become its bestseller domestically.
Traditional karinto has a distinctive crisp texture and sweet crunchy mouthfeel, which the firm maintains with its proprietary coating technique that also extends shelf life.
To further improve the taste experience, Morishita has also introduced flavour variants for the firm’s Karinto range.
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.
Otsuka Pharma beefs up POCARI SWEAT production in China
Otsuka Pharmaceutical Co. Ltd, the owner of the electrolyte drink POCARI SWEAT, is ramping up production in China with a newly opened factory in Tianjin.
The Japanese company expects to produce 300 million 500 ml POCARI SWEAT bottles annually in the newly opened Tianjin Second Factory.
Located beside the first Tianjin Factory, which opened in 2003, the new two-story factory, with a site area of 32,997.2 m², is expected to increase annual production capacity by about 2.5 times when it starts operations in April.
Kimchi in Japan: Daesang taps fermented food demand for exports
South Korea’s Daesang Corporation is targeting Japan’s growing appetite for fermented foods as it expands exports of kimchi and gochujang
The global food and biotech firm said Japan’s kimchi consumption is shifting from lightly seasoned, non-fermented varieties towards traditionally fermented kimchi, boosting interest in Korean staples such as kimchi and gochujang.
Top functional ingredients shaping food & drink in 2026
Protein, fibre, nootropics and antioxidants are emerging as key functional ingredients shaping food and drink innovation as wellness continues to steer buying decisions.
From silkworm protein to Calbee’s personalised approach to gut support and stress management, explore how Japanese brands are innovating alongside regional brands in the growing functional ingredients space.