A Japanese firm that creates food products for space mission has turned its attention to meeting nutritional needs in times of disaster by launching its first jelly product on the domestic market.
A new study on mice has again shown that a diet high in salt is bad for the brain, but experts have questioned the amount of salt that was fed to the animals, with one even claiming it is “grossly irresponsible in terms of science.”
Researchers from India have discovered that a diet high in flavonoids may contribute to the low prevalence of colorectal cancer (CRC) in the Indian population.
French probiotic firm TargEDys is conducting an ongoing clinical trial to study the benefits of its probiotic strain on weight reduction in overweight subjects, as part of its ambition to help tackle the global obesity issue.
Multiple flavours, customised packaging and new plant-based ingredients are trending when it comes to mooncakes, according to new insights from Chinese e-commerce giants JD.
The consumption of plant foods rich in fibre and polyphenols, as well as probiotic supplementation, has been identified as beneficial to restore microbiota balance in the gut and improve sleep, according to researchers.
Nestle’s Australian confectionery brand Allen’s has launched a 25% less sugar range of lollies amidst soaring demand for more natural and healthy ingredients.
AstaReal is working with end product manufacturers to deliver astaxanthin in functional food and beverage in Thailand, aiming to be the “first mover” in this space.
Probiotics have a key role to play when it comes to addressing kidney diseases and improving the quality of life for patients living with this ailment, according to an industry expert from Kibow Biotech.
Holista CollTech and SunFresh Fruit Hub have entered an R&D collaboration to co-develop healthier ingredients for the bubble tea industry, which are lower GI pearls, sugar syrup, and brown sugar.
Sugar reduction and fortification are replacing salt and trans-fat reduction as reformulation priorities, according to trade association Food Industry Asia (FIA).
Singapore food tech company, SinFooTech, is upcycling soy whey food waste into an alcoholic beverage, Sachi, using its zero waste patented fermentation technology.
