Indian low-carb and keto-friendly brand Lo! Foods plans to begin exports to Europe this month with a new range of brownie, pancake and waffle mixes created to cater to the international audience.
A two-year old Australian firm behind a hangover-relieving pear juice product is looking to be listed in 3,000 stores by the end of this year – including liquor stores.
A kimchi-derived probiotic could help in warding off diabetes as scientists find its supplementation improves blood glucose level management in those with prediabetes.
A New Zealand firm producing gin from Damson plums is expanding into the functional health foods space and has received funding to research and develop nutrition products based on its high amounts of anthocyanins.
Consumption of broccoli sprout extract increased melatonin production and may enhance sleep quality among Japanese adults, according to a study conducted by Kagome.
Singapore-based Angie’s Tempeh is exploring the idea of developing Asian foods such as dim sum with tempeh along with expanding into the ready-to-eat space, as part of its plan to tap into mainstream retail channels after receiving a major funding boost.
New Zealand start-up LILO Desserts is gearing up to launch its plant-based cheesecake range in the country this September, and is also eyeing Hong Kong and Singapore as its first export markets.
New Zealand brand Vince has created dehydrated plant-based mince made entirely from vegetables, touted as a more sustainable plant-based option without the need for a chilled supply chain.
Coca-Cola Japan has developed a barley tea, green tea and coffee freeze-dried cube under the 1,2,CUBE brand to bring an innovative, convenient, and environmentally friendly solution to the instant beverage market.
Ingredient suppliers have identified four key trends that are driving beverage innovation in Asia-Pacific, namely non-dairy, low sugar, functional and sustainability.
US-based health and wellness supplement company HempFusion Wellness is gearing up international expansion with plans to introduce more probiotics and CBD products in China and the Middle East.
Sprout Organic, the maker of Australia’s first plant-based and organic certified infant and toddler formulas, says it is enjoying strong e-commerce pre-sales both domestically and internationally.
Hong Kong’s cultivated meat biotechnology firm Avant is aiming to produce its first cell-based fish maw and fillet products for consumption by late 2022, and wants products to be commonplace in supermarkets by 2025.
Kirin’s wine subsidiary Mercian Corporation has developed its first non-alcoholic sangria drink, designed to capture the attention of younger consumers.
Quality control, effective traceability and effective branding are needed to ensure the successful adoption and consumption of zinc biofortified rice in Asia, following its commercial release in several nations, experts claim.
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.
