The sodium density of fast food in New Zealand has dropped by 7%, but the overall increase in serving size has resulted in higher energy and sodium intake, a group of researchers found.
Agribusiness giant Wilmar has opened a joint laboratory with National University of Singapore (NUS) to drive innovation in food technology and sustainable biochemicals.
Allergen-Free Foods, an arm of Nikkoh Co., is targeting growth with free-from chocolates after establishing an independent factory to develop products that do not contain 27 types of allergens.
'Engay' food, produced for patients suffering from the swallowing disorder dysphagia, can provide tasty, nutritious and enjoyable meals for APAC's growing ageing population, according to one of the pioneering Japanese companies behind the...
Following the Australian beverage industry's recent commitment to a 20% sugar reduction across its portfolio by 2025, New Zealand's drinks sector says it is open to similar measures.
Food Innovation Australia Limited (FIAL) is urging food SMEs to reformulate products to provide lower salt levels, with grants totalling $300,000 available.
Experts from Australia are hopeful that Asian manufacturers and consumers can learn from their experiences in leading the fight against diabetes by formulating low-GI foods.
While the US beverage industry is “fundamentally strong” with double-digit sales growth in the last five years, it also is experiencing “big swings” that are reordering the leaderboard as consumers revamp their daily routines to focus more on their health...
Reformulation experts have warned food and beverage manufacturers against seeking to create ‘wonder foods’ in an attempt to solve Asia Pacific’s growing health challenges.
Asia Pacific’s rapidly ageing population will drive significant opportunities for the region’s food and nutrition industry, according to keynote speakers on day one of the inaugural event in Singapore.
APAC's well-documented battle with obesity and diabetes is putting ever-greater pressure on manufacturers to reformulate to improve health outcomes, but what more can be done to encourage consumers, industry and policymakers to make changes for the...
Consumption of mung bean protein protects against weight gain and fat accumulation caused by a high-fat diet, thanks to its positive impact on the gut microbiota.
