Singapore upcycled beer brand CRUST Group has seen a CAGR of over 70% since its first year of business, which has catalysed its overseas expansion plans and diversification into categories beyond beverages.
Sapporo’s AI-developed alcoholic beverage, Kirin’s focus on functional drinks, Japan’s new international trade agreements to boost food security, increased consumption of fruits and vegetables, and latest research findings feature in this edition of Japan...
Japanese trading company Moacal Co., Ltd has introduced a new beverage brand that focuses on decaffeinated coffee products, with plans to dip into other drink categories as well as functional beverages.
Japan recently inked several new food trade agreements with the governments of Bangladesh and Canada as it seeks to improve food security in the wake of the ongoing Russia-Ukraine war.
The supplementation of collagen peptide has shown to reduce exercise-induced muscle soreness and fatigue in middle-aged men, making it a potential sports nutrition candidate, said researchers from Japan.
Joint research by Kirin Holdings and Nagasaki University has found that Lactococcus lactis strain Plasma (LC-Plasma) could hasten recovery of smell and taste dysfunction caused by COVID-19, which will further drive R&D in the postbiotic’s use in pharmaceutical...
Sapporo Breweries and IBM Japan have jointly established an artificial intelligence (AI) system that significantly reduces the time and cost of new product development, and which is poised to play a key role in the alcohol firm’s future innovations.
Amino acid specialist Ajinomoto has predicted that more cost increases are likely in FY2023 due to continuous inflationary pressures, even though the company reported record-breaking sales and profits last year.
New data from a national government survey in Japan has revealed significantly more purchasing of fruits and vegetables in the wake of the COVID-19 pandemic, driven by health awareness and convenience trends in the country.
Suntory Beverage & Food, the company behind health supplement product Brand's Essence of Chicken, has reported a decline in its health supplement business in Asia-Pacific (APAC) as a result of inflation during Q1 this year.
Kirin says that functional drinks from its health science domain are the “particular focus” for its beverage business this year after sales of its LC-Plasma immunity range increased by 8.5 per cent to 1.71 million cases in Q1.
Japanese firm Shinryo Healthcare has overcome application challenges posed by hydrogen molecules to develop a jelly supplement that claims to improve sleep quality.
Kirin and Blackmores’ acquisition plan, factors driving Japanese consumers’ purchasing choices, Kirin’s whiskey export push, and General Oyster’s venture into supplements feature in this edition of Japan Focus.
The lactic acid bacterium OLL2716 strain has been shown to be effective not only in relieving stomach discomfort, but also in reducing mental stress caused by these symptoms, say Meiji researchers.
Kirin’s is expected to double down on Blackmores’ R&D capabilities and new product development in the wake of its $1.2bn deal, according to exclusive insights from the Japanese giant and industry experts.
New data from the FY2022 version of Japan’s annual Dietary Habits and Lifestyle Survey has revealed that affordability and local production are the factors holding the most sway over local consumer purchasing decisions.
Asahi’s new green bonds, restrictions lifted for Fukushima food exports, latest developments in the meat-alternative industry, and more feature in this edition of Japan Focus.
Kirin is looking to accelerate one of the Japanese government’s priority export items – whiskey – in the US and EU, while also backing an industry-wide effort to boost consumer awareness.
A major Japanese oyster brand has entered the supplement space with the debut of its zinc-rich tablets made from oyster ingredients, which are targeted at beauty- and health-conscious women.
Hitting the right balance between the sourness of lactic acid bacteria and sweetness is the crux behind the development of Yakult’s latest launch in Singapore, says the firm’s managing director.
Singapore food tech firm SoiLabs says it aims to launch finished products made from soy waste (okara) within the next year, and has partnered with Sanyo Chemical to accelerate commercialisation of upcycled foods in Japan.
Brewery giant Asahi Japan recently released a new round of green bonds valued in the billions in local currency, tapping on burgeoning local sustainability trends to diversify its financing methods and achieve its environmental commitments
Japan has moved to lift the restrictions for several food items that have been in place since the 2011 Fukushima nuclear disaster, but testing on one item in particular – wild boar meat – has dashed hopes of a clean slate.
Tea-based beverages are emerging as a growing trend in APAC, but manufacturers need to integrate novelty and excitement into their beverage innovation in order to attract and maintain the attention of younger consumers.
As another country, Japan, announces plans to develop a market for cellular foods, we ask stakeholders how Europe can remain competitive in the global race to develop cultivated meat.
Japanese food tech company DAIZ is accelerating efforts to broaden its portfolio of meat-alternative applications, which have already been adopted by a number of high-profile domestic players.
Asahi’s premiumisation and packaging strategies, Ajinomoto’s sustainability agenda, Kirin’s beer consumption report, new research findings and more feature in this edition of Japan Focus.
Japanese beverage giant Asahi has updates its corporate sustainability strategy as is seeks to improve its chances of hitting its 2050 carbon zero commitments.