A public-private partnership is repurposing leftover papaya in Ethiopia to develop ‘affordable’ and ‘nutritious’ fruit bars enriched with whey protein, vitamins and minerals for locals.
The bakery and snacks category is offering new opportunities for probiotic food innovation in APAC and the Middle East, beyond traditional chilled dairy products.
South Korea’s Rural Development Administration (RDA) is working with an industry partner, Huons Nature, in commercialising a kimchi-derived probiotic that has shown to be beneficial for immune health.
The UAE’s growing demand for hot sauce has resulted in many artisan brands popping up to deliver the spice kick many on-trend consumers are searching for.
Scientists have shown how shown how chemical compounds found in highly processed foods play a role in chronic kidney disease, and are now turning their attention to new formulations and prebiotic ingredients that could help minimise the risk.
China’s functional food start-up BUFFX is gearing up to launch 16 new products as part of its target to achieve RMB100 million (US$15m) in sales this year.
People suffering from diabetes or have a family history of chronic diseases were more willing to adopt novel staple foods, compromising on taste and cost, compared to their healthier peers, according to a study conducted in Singapore.
A number of Thai companies, including CP Foods and DOD Biotech, have stated their intentions in developing new food, supplement and beverages containing hemp, as new regulatory developments unfold in the country.
UAE-based healthy snacks brand Freakin’ Healthy is kicking off its international expansion plan with a launch in US, and has the Europe market in its sight later this year.
The rate of growth for Ausnutria’s Goat milk brand Kabrita slowed significantly in China throughout 2020, with the firm citing reduced promotion and marketing activity due to the COVID-19 pandemic.
Nestlé has announced news of a 100% cocoa fruit chocolate bar made under its Les Recettes de L’Atelier brand, available for now in France and the Netherlands with other European markets to follow.
About 65% of Japanese snacks and 76% of South Korean snacks have hard textures, according to a study assessing new snack food ideas from existing products.
Ingredient suppliers are innovating in the delivery of mouthfeel and texture in plant-based products such as milk, snacks and meat, as interest in flexitarian, vegetarian and vegan diets continue to grow across APAC.
Plant-based foods formulated with more wheat gluten was found to exhibit softer and less chewy texture compared to commercial tofu, mock meat and animal meat products.
