
Kimchi in Japan: Daesang taps fermented food demand for exports
South Korea’s Daesang Corporation is targeting Japan’s growing appetite for fermented foods as it expands exports of kimchi and gochujang
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South Korea’s Daesang Corporation is targeting Japan’s growing appetite for fermented foods as it expands exports of kimchi and gochujang

Diageo’s World Class Cocktail Festival presents traditional spirits through lighter serves and localisation amid growing health and moderation trends

A Japanese study suggests regular rice consumption is linked to better weight control in adults, challenging low-carb weight-loss narratives

Ingredients giant Kerry has spotlighted scallion as a ‘hero’ flavour amid strong focus on wellness and tradition in its 2026 Taste Charts

Brown Brothers is betting on familiar citrus flavours to recruit new wine drinkers, launching yuzu lemon and orange spritzes to lower entry barriers into the category

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Consumers are more receptive to new food and drink products when textures reflect familiar eating experiences

Today’s consumers are redefining snacks, favouring products that combine nutrition, heritage, and convenience

Protein, fibre, nootropics and antioxidants are emerging as key functional ingredients shaping food and drink innovation as wellness continues to steer buying decisions