An amino acid based infant formula with synbiotics could help infants allergic to cow’s milk develop tolerance, restore disrupted gut microbiota, and lower their risk of hospitalisation due to infections.
Scientists at the Japanese company reported that the body converts HA into the assimilable oligosaccharide forms that produce increased skin hydration and enhanced collagen production via a potential gut microbiota-related mechanism.
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.
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.
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.
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.
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.
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.
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.
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.