Reformulation and new production development of dairy products, dried foods, bakery and snacks, along with beverages, are driving stevia growth in China and the wider Asia Pacific region, claims global ingredient firm Tate & Lyle.
China’s plant-based and cultured meat market is getting increasingly competitive, but industry collaboration and product localisation are going to be crucial if it is to become more ‘relevant’ to consumers.
Food technology company Aliga Microalgae progresses its plans to scale the microalgae ingredient, chlorella, as an alternative protein after buying an existing production facility in Holland.
Flavour enhancement products today need to not only cater to consumers’ clean label demands, but also be made using clean energy if firms wish to capitalise on the current wellness and sustainability trends that are on the rise in the China and Middle...
Olam says it is on a mission to improve low consumer awareness of ‘natural and sustainable’ alternative nut butters in Asia in a bid to open up new product development opportunities for the entire category.
APAC Ministers responsible for food security have failed to reach an agreement to prohibit countries from imposing food export bans, as the region continues to battle economic and supply uncertainties resulting from the Russia-Ukraine war.
Daily consumption of two or more servings of sugar-sweetened beverages has been linked to a 50% increase in cardiovascular disease mortality among younger adults aged 20 to 39.
Asia Pacific consumers are increasingly turning to the back of food packaging to check ingredient lists, before considering any front-of-pack health claims, with interest in clean label products seemingly gathering pace.
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.
Diageo has acquired Vivanda, the owner of the technology behind Diageo’s digital ‘What’s Your Whisky’ online platform as well as the ‘Journey of Flavour’ experience at Johnnie Walker Princes Street in Edinburgh.
Flavored spirits add a new dimension to the category - but could there be a catch? Mike Spurling, co-founder of drinks consultancy Barfly, looks at the category.
Consumers are increasingly demanding more information about ingredients and traceability in the booming East-West fusion food category, that spans everything from pandan nuts to kaya ice cream.
The scale of Singapore’s challenge to achieve 30% food self-sufficiency by 2030 has been underlined by new data released by the city state’s national food agency.
Beverage manufacturers in the Asia Pacific region wanting to follow Coca-Cola’s lead by launching red-coloured beverages need to offer products that both fulfil the visual appeal, as well as clean label demands of consumers.
A Singapore bird’s nest pioneer is experimenting with a new format and production techniques to make the traditional Asian health product relevant to younger consumers.
Asia’s foodtech start-ups are increasingly innovating beyond soy and pea in the plant-based space, with several firms catching the eye of regional experts.
South Korea has cracked down on the use of butterfly pea flowers in foods and beverages, stating that consumption of the colourant is unsafe due to a lack of food safety data.
The Australian beverage sector has hit out at veiled warnings of price increases and tax hikes for soft drinks detailed in the country’s latest obesity strategy, claiming that such policy measures are ineffective.
Maintaining price parity and maximising taste are two key priorities when formulating healthy and plant-based products, according to exclusive insights revealed by Nestle’s Malaysia and Singapore CEO Juan Aranols.
India’s first ice popsicle brand Skippi has revamped the traditional local category with the use of healthier ingredients and national exposure via the popular reality show Shark Tank, vowing to achieve nationwide penetration within the next six months.
Nestle Malaysia has revealed how instant noodles have successfully sustained continued popularity throughout the pandemic and beyond due to in-home consumption trends, and long-time favourite brand MAGGI’s ability to innovate within the spicy flavours...
China Shenshan Orchard Holdings (China Shenshan) has established a specialised R&D centre focusing wholly on kiwifruit innovation and the modernisation of the sector, in accordance with the local government’s 2035 vision for agri-food development.
South Korea has expanded its food safety and monitoring guidelines to tighten control over food and beverage products that are directly purchased by consumers from foreign countries, with implications for items bought via e-commerce.
From new hemp regulations in India, to Singapore’s sugary beverage control policy, and plant-based labelling in multiple countries, we bring you five must-know policies and regulations that look set to have a significant impact on the Asia Pacific food...
Ingredients and flavours specialist IFF has stressed the importance of localising flavour profiles - even for the same food item - depending on the geographical market of focus within APAC.
McCormick is hoping to apply the trends it has discovered from global and foodservice markets into innovating new flavour products for retail in Australia, on the back of its new local HQ being launched next year.
Employing the use of Codex standards is crucial to achieving consensus for food safety standards harmonisation within the South East Asian region, according to a food safety expert from the United Nations Food and Agriculture Organisation (UNFAO).
Eighty-year-old Australian ginger firm Buderim Ginger is looking to widen its horizons into the finished product space with NPD spanning sweets, cordial, beer and more.
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.
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.
The FDA has approved an aqueous extract of the blue petals of butterfly pea flower (Clitoria ternatea) – a plant native to Southeast Asia – as a color additive exempt from certification following a petition from Sensient Technologies, which described...
Dutch-headquartered company Royal DSM has signed an agreement to acquire First Choice Ingredients, a supplier of dairy-based concentrates and savory flavorings for an enterprise value of $453m.
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.
Today we can announce that high-level speakers from Impossible Foods, Nature’s Way, Hero Protein, Ārepa and A*STAR will be joining previously announced keynotes from Mars, Danone, Thai Union, Suntory and CSIRO at our free-to-view Growth Asia 2021 interactive...
Chromologics has developed a method of producing natural colourings via a fungal biotech platform that, Co-Founder and CEO Gerit Tolborg says, addresses the ‘main challenges’ in the colourings sector, producing natural colours that are vegan, sustainable...
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.
Japanese F&B giant Ajinomoto has revealed its nutritional strategy for Asia focused on salt reduction with umami flavour at the heart of its reformulation drive
Angel Yeast extract is building a new yeast extract production line at its Dehong site in Yunnan Province, China, to meet growing demand for natural and nutritional seasonings in the food industry.
One of Thailand’s best known dishes is a candidate to be named an item of intangible cultural heritage by UNESCO, the United Nations agency that promotes world peace through education, science and culture.
A Singapore agri-food marketplace harbours ambitions of being the halal-tech world’s first unicorn, even though it started off modestly and remains largely bootstrapped.
Taste and nutrition company Kerry has announced it will increase its footprint in South East Asia by building a second manufacturing facility in Karawang, Indonesia.
Suppliers offering colouring foods are optimistic of growth in India, in part due to enhanced regulations, but also the broader consumer move towards clean label preferences.
Indian baby food and toddler snacks firm Timios has rolled out a unique manufacturing model where it processes and ships its ready-to-cook baby porridge on the day when an order is received.
The yoghurt industry in the Asia Pacific region has highlighted continuous innovation, particularly in terms of flavours and formats, as the key driver to remaining relevant in the eyes of local consumers - despite the sector being one of the oldest in...
Singapore firm Silverconnect will focus on expanding its snacks and breakfast options for dysphagia patients for this year, including a pureed pineapple tart in time for the Chinese New Year.
Leading Japanese firms Asahi, Ajinomoto, Kirin, Hotei Foods, Nippn and Nissin have underlined how their manufacturing, R&D and employee safety are being maintained as certain prefectures come under another state of emergency due to the COVID-19 pandemic.
Food ingredient supplier BCFoods is set to open a new seasoning factory in China to tap into soaring demand for herbs and spices, that has shot up amid the pandemic.
The COVID-19 pandemic is accelerating interest in functional foods and could prove to be a boon for flavour firms which can help mask undesirable taste profiles.
