Dubai’s influence in the growing cocoa sector in Middle East region has been further strengthened by the announcement that Barry Callebaut has inaugurated a new CHOCOLATE ACADEMY at the foot of Burj Khalifa, one of the world's most iconic landmarks.
China has topped the charts for the levels of salt (sodium) in processed meat and fish products in a five-country study, followed by the USA, South Africa, Australia and the UK.
Singapore healthy snack company Boxgreen is launching a beverage brand called Imperfect Drinks to upcucle food waste and provide work experience for ex-offenders.
A domestic coffee company on a mission to convert India’s tea-obsessed consumers has unveiled its latest innovations – a monthly subscription service and ground coffee in a range of flavours.
Japanese cup noodle pioneers Nissin is launching dual-flavoured products that can also be washed down with a cup-noodle flavoured soda range, as it marks the brand’s 50th anniversary this year.
Chinese plant-based start-up All Plants is intending to expand its SKUs from 8 to 11 this year, with the latest products involving fresh oat milk, and oat milk with functional benefits to target younger consumers.
Japanese brewery giant Sapporo is debuting its first hard seltzer products and a beer-like beverage across supermarkets and convenience stores nationwide, as it looks to strengthen its home-consumption portfolio amid the COVID-19 pandemic.
New Zealand start-up Terps & Co believes it has created the world’s first non-alcoholic terpene spirits to help people ‘lose the booze but not the feels’.
For the co-founders of the better-for-you Asian American food startup immi, the most exciting part of closing their seed fundraise wasn’t the $3.8m that will help them relaunch an improved version of their low-carb, high-protein, plant-based instant ramen...
A food tech firm making advances in Asia is aiming to redefine the flavour industry by focusing on taste as a never-before-used parameter, which has enormous potential to help food and beverage manufacturers boost product development and productivity...
Under a new collaboration agreement, flavours and fragrances giant Givaudan and Danish biotech firm Biosyntia are jointly exploring the use of fermentation technology for developing natural flavouring ingredients.
Industry players are increasingly tailoring plant-based products to cater to the taste, texture, nutrition needs of consumers in Asia, with consumer awareness and demand showing no signs of slowing.
Scientists have found plant-based meats are digested differently from animal-based meats in a human gut model and suggest that these findings may facilitate the formulation of a new generation of plant-based meat analogues with improved quality and nutritional...
Singapore-based food tech start-up AuroraFood is commercialising its glycaemic index (GI)-lowering platform, starting with the launch of a waffle premix later this year.
A company specialising in crocodile products is attempting to expand into the sports nutrition market for its supplement product – a capsule containing pure crocodile blood – after a recent human clinical research yielded favourable results.
The supplementation of citicoline has shown to significantly improve episodic and overall memory in older adults, according to a 12-week RCT funded by Kyowa Hakko Bio.
Researchers at the National University of Singapore have found a way to transform spent coffee grounds into alcoholic beverages rich in bioactive phytochemicals and amino acids.
Japanese snack manufacturer Calbee is conducting a sales trial for a dried apple snack to test consumer interest in the country as it continues to explore healthier new product development.
A study by Ajinomoto has revealed that the addition of an umami substance can relieve some of the stress caused by lower food satisfaction in people on a low-sodium diet.
Osteoporosis sufferers taking vitamin D alongside high dose calcium supplementation have a reduced risk of cardiovascular (CVD) events, according to a study from South Korea.
The UAE’s largest soda firm International Beverage and Filling Industries (IBFI) has expanded its beverage portfolio with a premium soda range as it strives to compete with global players.
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.
Upfield is launching its plant-based cheese brand Violife into the Middle East, following the introduction of its Flora spread last year, with Asia markets set to follow suit.
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.
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.