The absence of micronutrient deficiency, such as vitamin D, has shown to reduce the incidence of COVID-19, as well as lowering the odds of clinical deterioration in COVID-19 patients, said the findings of a systematic review and meta-analysis.
Reducing salt intake by four grammes a day has the biggest impact in reducing stroke and heart attack risks. according to a study modelling the effects of different interventions and population groups across a 30-year period in Singapore.
‘Guilt-free’ ice cream brand The Brooklyn Creamery is churning up its low-calorie range for the Oman market, as it banks on product innovation to meet rising health and wellness trend in the Middle East region.
Singapore’s thriving food eco-system in addition to its ambitious food security goals were key factors behind Givaudan and Buhler’s decision to open a joint Protein Innovation Centre in help businesses and researchers develop plant-based foods.
Singapore-based start-up Altimate Nutrition is on track to launch its debut bar made from cricket protein this year and become the first company to produce insect foods and supplements in the country.
Japanese cup noodle pioneer Nissin Food Products has launched a high protein, low carbohydrate range, as well as a solidifying agent for leftover soup in a string of innovations to mark the golden anniversary of its flagship products.
ADM is doubling down its focus on plant-based expertise with a new specialist lab within its Singapore innovation centre, which first opened three years ago.
UAE-based producer of frozen halal products Al Islami Foods has unveiled a new dough category, starting with frozen paratha as it looks to expand availability, variety, and visibility of the brand.
Oat milk start-up Bevry has sets its sights on becoming the ‘Oatly of India’ with a new product development pipeline that includes a soon-to-be-launched cold brew coffee series.
Japan’s Morinaga Milk Industry is banking on the confectionery and snacks as emerging formats for its paraprobiotic LAC-Shield (heat-killed Lacticaseibacillus paracasei MCC1849) application.
A new tofu alternative, developed from peas rather than the conventional soybean, is offering a sustainable addition to the meat alternative landscape, according to Peafu founder Tor Kemp.
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.
Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage.
Nestle Middle East and North Africa (MENA) is striving to create more innovative products for the region, following the launch of Quality Street dates, while also pledging to double down on its sustainability efforts.
Italian frozen fruit snack company Frutteto will start manufacturing part of its products in Japan, its largest market, and is on-track to launch in China this year.
China plant-based meat start-up Hey Maet is working to switch its production strategy to ‘next gen’ high moisture extrusion, which could help reduce the number of ingredients in its products.
Malaysian bak kwa company Oloiya (Chinese:我来也) is banking on flavour innovation to capture the younger market, as it bids to disrupt the century-old industry.
Researchers are proposing to fortify food categories such as bread, biscuits, noodles, fat spreads, sauces and palm oil with plant sterols, as a measure to reduce risk factors associated with heart diseases among the Indonesian population.
Almost half (49.7%) of Chinese consumers surveyed say they were willing to sample cell-based meats, but almost as many (47.2%) said they would not wish to eat it regularly.
Austrian energy drink brand Dark Dog has established its Asia headquarters in Singapore as it looks to expand regional distribution of its organic product range.
Asahi Breweries is to launch a new carbonated low alcoholic drink called Beery as part of its drive to see sales of products at 3.5% ABV or lower increase from 6% to 20% by 2025.
Australian researchers have identified bread, cheese and processed meat products as key dietary contributors of salt requiring sodium reformulation in a new study, urging the government to widen its focus on reformulating these foods to achieve positive...
Singapore's first locally-made meat-free brand ALTN, manufactured by Tee Yih Jia (TYJ) Food Manufacturing, is eyeing exports to Asia, EU, Oceania and US by Q2 of this year, as well as launching in its domestic retail market.
Kerry is preparing to ramp-up promotion of its plant-based innovation service to brands in APAC and the Middle East, while also doubling down on emerging taste trends and better-for-you product innovation.
Kirin Beverage will focus on no-to-low sugar, low-calorie and products with health benefits across its non-alcohol range after seeing soft drink sales slip by 9% in 2020.
Singapore plant-based meat start-up Shandi Global is preparing to launch five plant-based chicken products using its unique protein isolation method to convert amino acids into flavour, at a price point said to be one quarter of many competitors.
Marine microalgae for functional foods, eco-friendly plastic discovery, plant essential oils as preservative and more in this edition of Science Shorts
UAE-based frozen food producer Al Islami Foods has unveiled plans to expand its frozen plant-based product range following the launch of its first vegan burger this month.
Marine microalgae-based cellular agriculture is a promising new way to sustainably produce new functional foods and plant-based ‘meat’, according to Australian researchers.
A recent study led by the Philippines Department of Science and Technology (DOST) revealed that suspected COVID-19 patients administered with virgin coconut oil (VCO) had reduced symptoms and a faster recovery phase compared to the control group.
