Beverage heavyweight Kirin Holdings has outlined plans to implement ‘aggressive measures’ across beer and sugar-free innovation, to recover from the negative impact of cost increases.
The Japanese government is planning to commit approximately US$20mn into projects to expand the use of rice flour across more food product innovations in its latest initiative to improve local self-sufficiency and food security.
Asahi’s star-performing beer product Asahi Super Dry has helped to sustain the firm’s profitability and international growth even amid cost setbacks at its new domestic brewery in Tosu.
Kirin says that revenue from LC-Plasma, its flagship immune health ingredient, has grown significantly even during spring and summer this year, although these are seasons when consumers tend to take fewer precautions against infectious diseases.
Kirin Holdings’ health science-focused arm Kyowa Hakko says the versatility and stability of its postbiotic ingredient has enabled it to continue to enjoy commercial success beyond the surge of COVID-19.
New Japanese government data has revealed that the country could be close to achieving its goal of having 80% of the population simultaneously aware of, and taking action against, food waste.
International reactions to Japan’s release of treated wastewater into the sea, Suntory’s “full personalisation” challenges, CHOYA Sarari’s new products with reduced alcohol content, and more feature in this edition of Japan Focus.
World-first liquid shio koji brand Hanamaruki has big plans to ride on the growing umami and wellness trends in South East Asia, after seeing success in western and East Asian markets.
Japan’s decision to release treated wastewater from the Fukushima nuclear disaster could have far-reaching impacts for the APAC seafood sector, especially in terms of negative consumer perception and overall confusion.
Global megabrand Suntory has highlighted consumer confusion and production time as some of the key challenges standing in the way of achieving ‘full personalisation’ in the nutrition and food manufacturing spaces.
Japanese firm CHOYA has added two new products to its Sarari line-up, both of which contain lower alcohol content and are “priced affordably”, to appeal to a younger demographic.
Plant-based developments by Tastable and Nissin, Kyowa Hakko Bio’s proprietary postbiotic’s approval in India, factors driving growth of Japanese whiskey, and how Japan health foods associations are supporting export opportunities for FFCs feature in...
Japanese plant-based meat firm Tastable hopes its experience in texture modification will help it successfully commercialise and grow its new Nikuvege brand.
Exclusive and limited-edition packaging designs coupled with ongoing government support have been cited as two key factors behind the rapid and relentless growth of the Japanese whiskey sector.
Several Japan health foods associations are gearing up for export opportunities for Foods with Function Claims (FFC), such as providing export consultation services and establishing networks with regional dietary supplement associations.
We have announced the winners of the 2023 NutraIngredients-Asia Awards, held to recognise the brightest and best products, ingredients and initiatives across the nutrition industry.
Taking 200mg of lactoferrin daily for 12 weeks has been shown to support immune function in healthy adults, a new study funded by Japanese firm Morinaga found.
Kirin is looking to back innovations in metabolic health, immunity and brain function, fermentation and microbiota control, and consumer health data technology through its startup innovation fund.
Nissin has committed to further product development plans for instant noodles using alternative proteins, after a first launch featuring plant-based ‘eel’ was well received in Japan.
Kikkoman’s goal for the Indian market, Carlsberg Malaysia’s exclusive distribution partnership with Asahi to end this year, Asahi targets cost savings via new procurement arm, demand for RTE products in convenience stores, and the countdown to Growth...
Beer giant Asahi is tweaking the taste and packaging of its long-time product, the Asahi Super Dry, and says that today’s consumers are seeking out an “elevated experience” through a brand story, healthier options, and flavour innovations.
Japanese brewery giant Kirin has announced the launches of two beverages – one alcoholic and one non-alcoholic – as it continues its efforts to tap novel ready-to-drink innovation opportunities.
Japanese sauces brand Kikkoman is seeking to cement its foothold in the Indian market via food service partners and retail channels, with the firm believing local consumers are becoming increasingly receptive of international flavours.
A new survey in Japan has found that a fraction of Japanese consumers, especially men and the younger generation, prefer quick and easy meals from convenience stores to preparing their own lunch boxes, spelling major opportunities for firms making RTE...
Japan brewery major Asahi believes that upcoming local regulatory changes and global-scale events will serve as major catalysts to accelerate the growth of the beer category this year.
Kirin’s less-calorie probiotic drink, Hamada Syuzou’s export opportunities, new Japanese government data on genetically modified food crops, Ajinomoto lauding new study findings, and Advance Programme for Growth Asia Summit 2023 feature in this edition...
The South Korean government has launched a national campaign to reassure consumers that the national seafood supply will not be impacted by neighbouring Japan’s impending release of wastewater from Fukushima.
Hamada Syuzou recently launched its craft gin that introduces local botanicals to its traditional alcoholic beverage range, and says that high-quality ingredients alongside its product versatility can drive greater global appreciation for Japanese-made...
Kirin has introduced a version of its immune care postbiotic drink with 50% less calories, claiming to make it more accessible for health-conscious consumers without compromising on taste.
