Reformulation experts have warned food and beverage manufacturers against seeking to create ‘wonder foods’ in an attempt to solve Asia Pacific’s growing health challenges.
Asia Pacific’s rapidly ageing population will drive significant opportunities for the region’s food and nutrition industry, according to keynote speakers on day one of the inaugural event in Singapore.
APAC's well-documented battle with obesity and diabetes is putting ever-greater pressure on manufacturers to reformulate to improve health outcomes, but what more can be done to encourage consumers, industry and policymakers to make changes for the...
Consumption of mung bean protein protects against weight gain and fat accumulation caused by a high-fat diet, thanks to its positive impact on the gut microbiota.
Rising atmospheric carbon dioxide concentrations will negatively affect the protein, micronutrient, and vitamin content of rice, with potentially disastrous health consequences for the poorest rice-dependent countries in Asia.
New research from a pilot study in Australia – funded by Winclove and Nutrimune – has shown that probiotics may improve the quality of life of hayfever patients.
One out of 11 samples of ‘gluten-free’ foods tested in foodservice outlets in Melbourne, Australia, have been found to be contaminated with gluten at levels which could prove harmful to those with coeliac disease.
The global trend for natural colours has been slower to catch on in APAC, where the market is still overwhelmingly driven by price, according to a senior executive at Arjuna.
Ten agri tech and food tech start-ups from Australia, India, Israel, Japan, Korea and Taiwan are vying for US$100,000 in the second Future Food Asia award.
Plant-based ingredients firm Roquette has expanded its Food Customer Technical Service Centre (CTS) in Tokyo on the back of rising local demand for proteins, fibres and healthy carbohydrates.
Coca-Cola India has launched the first no-sugar variant of a home-grown brand – Thums Up Charged No Sugar – with a leading executive claiming it is a “significant milestone in its sugar reduction strategy”.
Dairy that is fermented and brewed like beer could soon be on tap as Sam Alcaine, assistant professor at Cornell University’s Department of Food Science, turns dairy waste into an alcoholic drink.
