Food and ingredient firms riding the plant-based wave in Asia should not neglect the ‘bottom of the pyramid’, where affordable and nutritious products have huge scope to boost both public health and the industry’s long-term financial prospects.
Ginger supplementation, coupled with an anti-inflammatory diet, has been shown to be effective in reducing nonalcoholic fatty liver disease (NAFLD) in children.
Prolonged whole egg supplementation has been found to positively impact adolescent growth by promoting HDL-cholesterol and health-promoting bacteria growth, according to a study on Thai rural children.
Whey protein supplementation could raise the effectiveness of resistance exercise by boosting increases in muscle mass, muscular strength and endurance, say Korean researchers.
The supplementation of curcumin, vitamin D, and fish oil together has shown to reduce the progression to diabetes in pre-diabetic individuals, according to the findings of a 24-week trial conducted in Thailand.
Sri Lanka, Nepal, Bhutan, and Indonesia are making headways towards trans-fatty acids (TFA) elimination, but national policy is still lagging behind for South Korea, Brunei, and Fiji.
Salt could have a positive metabolic effect by promoting a negative energy balance to combat obesity, but extensive further research is needed given the negative consequences of high intake on cardiovascular health.
From January next year, the Eucalyptus globulus leaf and extract can no longer be used as a food raw material, except as a food flavouring, Taiwan authorities said.
The ‘outdated’ beverage industry is simultaneously harming the planet and people’s health due its vast plastics use and high sugar content, claims the boss of an Austrian brand that has launched its dissolvable cubes in Asia for the first time.
After nearly two decades of first appearing in fast-food restaurants across the US and becoming a go-to favorite for spicy aficionados, sriracha today is not only an established flavor that many consumers love, but according to Kerry’s Taste & Nutrition...
Increasing protein intake appears to reduce the risk of cognitive impairment in older age, while an extreme decline in animal-based protein consumption is linked with a 48% increase, new data from a long-term China study suggests.
Koreans who consume diets dominated by noodles, dumplings and red meat have a significantly higher risk of non-alcoholic fatty liver disease (NAFLD) compared to those who eat more vegetables, fish and soy products, new data from almost 45,000 people aged...
The supplementation of French pine bark extract has shown to increase hair density in women who have undergone menopause, according to a six-month clinical trial conducted in Shanghai.
The booming plant-based sector requires further scientific, technological and regulatory improvements in order to address consumer concerns and increase its commercial sustainability, say researchers in China and the US.
Selenium supplementation may be effective in reducing insulin resistance in those with cardio-metabolic diseases (CMDs), according to a systematic review and meta-analysis by researchers in China.
Younger consumers in APAC are increasingly seeking out food and beverage products that offer a combination of ‘contradictory’ flavours, according to experts in the region.
Bioactive spice-derived compounds require studies using dietary doses to properly determine their preventive effects against colorectal cancer (CRC in humans), according to a review by Asian, European and South American researchers.
New Zealand’s Opo Bio is seeking to help cultivated meat firms cut out a large portion of the initial legwork needed to procure and develop suitable cell lines, believing that this will take help encourage commercialisation and target the mainstream market.
Probiotics supplementation could reduce gastrointestinal side effects and restore alterations to the gut microbiota caused by Helicobacter pylori (H. pylori)-eradication therapy, a new study reveals.
Supplement brands in Vietnam are increasingly demanding value-added concepts and ease the pressure of relying on commodity-based products at low prices.
The potential for antioxidants and other supplements, including lutein, zeaxanthin, saffron, bilberry and beta-carotene, to help prevent and treat age-related eye diseases has been underlined by new research from Malaysia.
A blend of three probiotic strains has been shown to reduce stress-induced abdominal symptoms, such as diarrhoea, following four weeks of supplementation.
One-third of toddlers in Australia are consuming excess sodium in their daily diets, with experts stating the situation is so bad that simply reducing snack or discretionary foods intakes is insufficient.
A team of Taiwanese scientists are hopeful that a new human-origin probiotic could enhance exercise performance and exhibit antifatigue effects after recording positive findings on mice.
Cambridge-based biotech start-up, Impossible Materials, has developed a sustainable cellulose-derived white pigment to replace “unsafe” titanium dioxide (TiO2) across food and pharma industries.
Prebiotics like inulin may decrease calorie intake by impacting appetite regulating hormones, and reduce inflammatory symptoms associated with obesity and depression, says a recent study.
Chinese infants consuming milk formulas containing Bifidobacterium animalis subsp. lactis HN019 reported a lower rate of upper respiratory tract infections compared to those who drank formulas containing another probiotic strain, or no probiotics at all,...
Chennai-based nutraceutical and food firm Diabliss Consumer Products is developing another 10 herbal water supplements – on top of its five existing products – to tap the lucrative potential of the general wellness market in the country.
Calcium, iron, zinc are the most consumed minerals in the form of supplements or fortified foods, an online survey funded by the Japanese government found.
A new study has urged authorities to tighten regulation and educate athletes on the consumption of dietary supplements to avert potential health and competing eligibility risks.
Infants and toddlers are more likely to sleep 10 hours or more if their mothers consume fermented food when pregnant, according to a Japanese study on 64,200 pairs of mothers and children.
Indian consumers are increasingly leaning toward dark chocolate due to higher awareness of its benefits, according to the founder of the country’s D2C hot chocolate beverage firm Tiggle, Anuva Kakkar.
Extreme weather events from heat waves and droughts to ‘hundred-year storms’ happening every two years, the impact of climate change is obvious. And few industries are witnessing the impact as much as botanical supply chain.
South Korea’s Health Functional Food (HFF) production value was up nearly 20 per cent in year 2021, latest data from the Ministry of Food and Drug Safety (MFDS) showed.
Attaining global leadership in the tempeh or traditional fermented bean cake market requires innovative formulations and securing buy-in beyond health-conscious vegan consumers, according to the founder of Singapore’s Angie’s Tempeh.
Personalised nutrition intervention could be more beneficial than conventional methods in improving the health statuses of overweight and obese Chinese adults.
Obese women who took vitamin C and B6 at amounts that exceeded the recommended daily intake levels were associated with a lower risk of breast cancer, according to a five-year long South Korean cohort study.
Indonesia’s mushroom protein firm Meatless Kingdom is set to embark on a business strategy revamp, including international distribution and a focus on flavour enhancement.
The flavour innovation process for brands in the APAC region is being increasingly driven by culture and localisation, with many of the region’s bigger food firms already grasping the importance of this trend.
Specific probiotics strains have showed immunomodulatory properties in women suffering from chronic inflammatory conditions, such as gestational diabetes and PCOS, according to a review of RCTs conducted by Nestle.
Kirin has dominated Japan’s Foods with Function Claims (FFC) immune health category in FY21, with it being the only company that has received the authority’s recognition for its immune health ingredient L. lactis strain Plasma – also known as LC-plasma.
