Sales of tea in the US continue to climb steadily, thanks in part to a big push from interest in specialty tea – especially by millennials, according to the Tea Association of America.
KFC has been on an innovation offensive in greater China over the last couple of weeks. After news emerged that its concept store in Shanghai was staffed by voice-activated robots, the company’s Hong Kong operation has since announced the trial launch...
Consumer demand for healthier foods that don’t sacrifice taste has led to a spike in interest in Asian cuisine, but so far home cooks have not embraced this trend fully in part because they are intimidated by its obscure ingredients, complicated flavor...
Food and drink product launches with seaweed flavours, including kombu, nori, and wakame, grew by 147% in Europe between 2011 and 2015, according to latest figures.
Think-tanks all over the world have called for the need to diversify protein to ensure a more sustainable food economy, but is eating alpaca meat a step too far?
The clarified butter known as ghee is a staple in South Asian households and its diaspora. Raquel Tavares Gunsagar wanted to bring a new twist to the ancient ingredient by adding flavors.
Lukewarm reaction to a draft law on halal food has prevented it from being listed in China's legislative work plan for 2016 in spite of an announcement last month by the State Council’s legal affairs office that put it firmly on the agenda.
Three out of the world’s five biggest tea companies are based in Asia, according to new market research by Technavio that predicts steady growth in the global market until at least 2020. We profile each of the leaders over the coming pages.
America is in the middle of a “home cooking revolution” with more people cooking in their kitchens more often than in the recent past as a way to eat healthier and more affordably, but also as a form of entertainment and adventure, says a senior editor...
A common belief that Western Australian wine volumes are not big enough to make any significant inroads into the Chinese market is incorrect, and the state’s wineries are in fact well placed to claim a portion of growing demand.
If the edible insect movement is to meaningfully impact the protein market (and the planet) by displacing less sustainable animal-derived protein sources (beef, poultry, dairy), cricket companies will have to move beyond snacks into the center of the...
E-commerce startup Chocozonia has upped its distribution to include Cadbury, Nestlé and Mars products as well as homemade Indian chocolates after spotting an unmet need for an online confectionery channel in India.
The Chinese beer market is the world’s largest, yet it is experiencing negative volume growth after growing continuously for the past 24 years, according to China Alcoholic Drinks Association (CADA). Industry insiders say domestic beers have to look for...
Seoul has issued dietary guidelines aimed to persuade South Koreans to eat less salty, sweet and fatty foods at a time when consumption of these has reached alarming levels by local standards.
Today’s consumers claim to want bold, authentic flavors, but many still shy away from unrecognizable foods – giving manufacturers the difficult task of presenting new products or flavors in a familiar way that still respects their authenticity.
The quest for novel taste sensations that strike the right note with consumers means food makers are constantly on the look-out for new flavours or food production methods - and the trend for fermented ticks both boxes.
Australians drink just over 426m glasses of alcohol between them each month, translating to an average of 23 glasses per person, according to the latest market research data.
The seventh China Candy & Snacks Expo will kick off at Ningbo International Convention Center on September 2 this year amid rapid growth in Chinese candy production.
Salt provokes fatty food eating, and can even trigger increased food intake among people who have a preference for less fatty foods, Australian researchers have found.
Healthier alternatives, brand story, visual eating and changing lifestyles describe the four key food and drink trends in Asia-Pacific, according to market intelligence agency Mintel.
Australian men are being called to ditch the takeaway and start cooking meals at home after a recent survey found one in four needed to “man up in the kitchen”.
Sales of Ashwagandha are booming as the pressures of modern life push consumers to seek out natural solutions to problems like stress, leading suppliers tell NutraIngredients-USA. But what’s next for this Ayurvedic herb?
Disillusionment with allopathic medicine among Americans is driving interest in Ayurveda and other herbal supplements, says Amy Keller, Director of Education and Training at Organic India.
Jane Barnett, Mintel's head of insight, looks at some of the most pressing current consumer trends in Asia-Pacific while bidding a not-so-fond farewell to the nutritional villains of the last year.
Ayurveda practitioners notice an increasing trend of North Americans looking to the ancient South Asian medicinal practice after dissatisfaction with conventional Western medicine.
Chocolate consumption in Australia is on the rise, according to market research that found that the proportion of Australians chocoholics has increased from 65% to 69% between 2013 and 2015.
A family’s youngest child is most likely to miss out on breastfeeding, according to an Australian study that also found that a woman’s education level and the number of children she has also affect its likelihood.
Ayurvedic principles and ingredients are increasingly accepted in North America among product formulators. But a tension exists: Are these best used in concentrated forms and in isolation or in their traditional matrices?
A new range of beverages based on eucheuma are being readied for launch following a collaboration between food scientists from the National University of Singapore and a local food manufacturer.
Edible insects are set for mainstream manufacturing success, as their US popularity is repeated on this side of the Atlantic, according to speakers at Food Manufacture’s innovation conference – New Frontiers in Food and Drink.
The use of stevia in non-alcoholic beverage launches increased 487% between 2011 and 2015, according to figures from Mintel, with carbonates and RTD iced tea in particular turning to the natural sweetener.
Japanese noodles and seaweed are a step closer to being exported to Muslim countries after the Tokyo officials signed an agreement with Thailand’s National Food Institute that aims to bring investment from companies interested in halal certification.
Frozen drinks such as Slurpee and Slushie have gained in recent popularity, placing them among the few cold beverages to have done so, market research suggests.
Australian clean meat company Cleaver’s has redesigned its meat packaging to help consumers easily identify the ethical and humane way the company believes meat should be produced.
Pressure groups have been lining up to criticise the opening of KFC’s first store in Tibet last week, while China’s official news agency labelled their reaction “a desperate cry”.
Children rule the roost when it comes to some family food choices, with offspring largely responsible for choosing most of the snack food in the Australian weekly shop.
Knowing a cow died to make the sausage may trigger endless questions. It’s something many parents avoid—or so one might assume (writes Sarah Keenihan).
Coffee culture in Asia has been brewing a storm and growing in popularity in recent years, with most major cities now being awash with coffee shops not just in city centres but also gaining momentum in outlining areas.
India’s burgeoning ready-to-drink coffee market will be worth over US$480m by 2020 after seeing annual growth of 3.2% since 2015, according to a report by Mordor Intelligence.
Japanese researchers have devised a method to make one of the sweetest natural sweeteners even sweeter in a development that will be seen as a breakthrough at a time when consumers are moving away from sugar.
Five centuries after it was first introduced in China, the potato has finally been approved as a staple food and production is set to increase, according to the Ministry of Agriculture.
