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Sustainable soy: Nourishing the minds of the next generation to feed growing populations

Sustainably feeding growing global populations is one of the biggest challenges in food production. How can U.S. Soy Excellence Centers provide support and help food and feed producers meet demand?

Paid for and content provided by Asia-Pacific Agri-Food Innovation Summit 2024

Strengthening nutritional food security in Asia-Pacific – why being part of the conversation is key

Asia Pacific faces pressing challenges driven by rapid population growth, urbanisation and climate change. What strategies can be implemented in the supply chain to strengthen food security?

Paid for and in partnership with Roquette

As Asian cuisines evolve and diversify, how are quality texturizers becoming more key?

The Asian culinary landscape is becoming ever more eclectic – how is a new range of texturizers addressing unmet challenges for food manufacturers?

Paid for and content provided by Morinaga Milk Industry Co., Ltd.

Postbiotics: A new frontier in immunity-supporting and healthy ageing products

Postbiotics are revolutionising the F&B industry, creating functional products that enhance immunity and promote healthy ageing. Which products are leading the way?

Paid for and content provided by Fonterra Research and Development Centre (FRDC)

Could recyclable packaging be the new standard for milk powder sachets?

A ‘recycle-ready’ sachet for milk powder complies with new recycling infrastructure without compromising product shelf life. Could it future-proof Fonterra's packaging portfolio?

Paid for and content provided by Edelman

Food x Warming World: 9 key themes to watch at the intersection of food and climate

Sustainable and alternative practices are emerging in the food and beverage industry to reduce the impact of climate change.

Paid for and content provided by US Dairy Export Council

Dairy fuels better-for-you product innovation amid rising demand

Southeast Asia consumers are seeking healthier options and dairy ingredients can help food and beverage formulators deliver.

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Redefining the art of soft chocolate: Innovations in the artisanal and premium chocolate market

As the artisanal market expands, new opportunities for manufacturers to provide premium, soft chocolate for consumers include the launch of a shea-based cocoa butter equivalent (CBE).

Paid for and in partnership with Cargill

Plant-based milk alternative for coffee: Creating foam worthy of a barista standard

Demand for high quality plant-based milk alternatives for the coffee industry continues to grow. How can formulators innovate new products that complement the coffee in the cup?

Paid for and in partnership with Cargill

Driving innovation and sustainability in cocoa product development

Consumer trends and preferences are changing fast in Asia. How can F&B manufacturers develop innovative and sustainable cocoa products with increased speed?

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Authentic allium flavors without the hassle: Peeling back the layers on allium extracts

Alliums are a beloved signature ingredient in so many dishes around the world. Explore how to capture sophisticated flavors in a convenient and cost-effective form.

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The next frontier of clean label innovation

Manufacturers around the world have reported increased profit from existing clean label initiatives. How can a clean label strategy help power your business?

Paid for and content provided by Asia-Pacific Agri-Food Innovation Summit 2024

Building greater capacity, security, and resilience in Asia’s agri-food system

Discover Asia-Pacific Agri-Food Innovation Summit 2023: Accelerating the transition to a climate-smart food system. Join us in Singapore October 31 - November 2.

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Making healthy ageing possible with plant-based ingredients

As global populations get progressively older, meeting the nutritional requirements of the elderly becomes more important than ever, and plant-based ingredients can help.

Paid for and in partnership with Angel Yeast – Fermentation Nutrition

How optimized fermentation nutrients improve the production of lactic acid bacteria

Adding nitrogen sources to culture media for bacterial growth do not always have the desired effect. Tailoring nitrogen sources to specific bacteria will optimize results.

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Why consumers are opting for natural sweeteners

From functional to nutritional : how can manufacturers innovate formulations with sweeteners to enhance nutritional balance and create healthier options for consumers?

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How to navigate raw material supply and price challenges and optimize sauce formulations

The sauce category has been hit by volatile supply chains and high raw material costs. How can F&B manufacturers best leverage modified starches in sauces to deliver success?

Paid for and content provided by Kemin Food Technologies Asia

Prevention is better than recall: A multifaceted solution for your food safety needs

Eliminating bacteria in food processing is essential to ensure food safety. Explore why chlorine dioxide is preferred.

Paid for and in partnership with Angel Yeast – Fermentation Nutrition

How plant peptones are emerging as a sustainable organic nitrogen source for fermentation and cell culture media

Peptone is the product of moderate hydrolysis of protein, rich in peptides and amino acids, which provides nitrogen source for the growth of microorganisms and animal cells, as well as trace elements and growth factors.

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Riding the mylk wave: Tapping into the minds of plant-based milk consumers in Indonesia

Delve into Indonesia's plant-based milk market with customer insights, trends and tips.

Paid for and in partnership with Kerry ProActive Health

Consumer demand for multifunctional immune products driven by health goals

Consumers are taking a proactive approach to their immune health and seeking solutions with added value. How can manufacturers tap into this?

Paid for and content provided by Kemin Food Technologies Asia

Instant noodles - from convenient necessity to indulging quality

Food manufacturers’ solution to achieving that perfect slurp and mouthfeel and revolutionizing noodles to answer global demands, a new series of instant noodle quality improvers enhances texture, mouthfeel, and shelf life.

Paid for and content provided by Dairy Australia

Food literacy: Improving food conversations and behaviours

How food literacy is empowering individuals, households, communities, and nations to protect diet quality through change, strengthening dietary resilience and reflecting a diverse range of food-related outcomes.

Paid for and content provided by US Dairy Export Council

How innovations in dairy proteins can meet consumer needs and unlock opportunities

Studies show a need to improve consumer satisfaction with protein intake. How can innovations in formulations tap into this opportunity?

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A taste of the future - setting the international stage for game-changing F&B innovations

How an international food trade show will bring together exhibitors and buyers to connect over talks, business networking activities and showcase a line-up of F&B innovations

Paid for and in partnership with Cargill

Zero compromises: delivering on the zero-cal sweet spot

Achieving sweetness, full mouthfeel, and balanced flavor release has long been a challenge for zero-calorie drinks. Is a customised sweetener solution the answer?

Paid for and in partnership with Ingredion

Making the magic happen – the “in-the-moment” decision drivers that deliver consumer value

The consumer relationship with ingredients, claims and pricing is dynamic and complex. Collaborating with a specialty ingredients partner to create more consumer value can deliver wins on multiple levels.

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Own the AND℠: Delivering on the ever-changing consumer algorithm

‘What do I want to eat?’ is a question we ask ourselves multiple times per day. How can food providers ensure they tailor their offering to meet the growing list of consumer demands?

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Mind, body and spirt - trinity of wellness in which food ingredients play a crucial role

According to a report by Innova Market Insights, physical well-being is now intertwined with mental well-being, along with emotional/spiritual well-being.

Paid for and content provided by Bord Bia

Food and drink from Ireland – where quality and safety are always a priority

Singapore consumers rightly prize quality and safety as among the most important qualities in the food and drink they consume. At a time when food security and price inflation concern us all, over a quarter of Singaporean consumers rank food safety as...

Paid for and in partnership with Cargill Oils

Fighting stevia’s bitter aftertaste with a sustainable sweetener, produced through fermentation

Consumers in Asia Pacific are searching for natural-derived, sustainable ways to reduce their sugar intake. Stevia leaf extracts leave scope for improvements, notably in relation to bitter aftertaste, consistency of supply and land use. Cargill responded...

Paid for and in partnership with Inner Mongolia Yili Industrial Group Co., Ltd.

Building a global network through collaboration and sustainability

By partnering with the G20 Indonesia Summit, Yili is strengthening its commitment ‘to build a global health ecosystem’ while bringing ice cream brand Joyday to an international platform.

Paid for and content provided by Australian Trade and Investment Commission (Austrade)

Australian fresh produce just what the doctor ordered for Asia’s health-conscious consumers

Australia offers the freshest seafood, the finest dairy, sustainable beef, healthy nuts and delicious fruit kissed by the Australian sun ready to meet Asia’s demand.

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Ingredion: New insights into what drives plant-based meat preferences

With robust growth forecasts, high profile investment dollars and a mission statement to revolutionize the food and beverage ecosystem, the spotlight on plant-based and alternative proteins only continues to intensify. But with a global goal of sustainably...

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Finding the path to fair and sustainable vanilla – a case study

Aromatic, sweet, creamy, and rich – consumers tend to have these positive associations about vanilla. It is not a surprise that vanilla is a major ingredient and flavor in sweets, treats, and beverages and is loved by many all around the globe. Yet the...

Paid for and in partnership with Cargill Oils

Why global scale and local customization are key to pectin production

The popularity of pectin is rising amid consumer demand for nature-derived, easy-to-understand labels. With its emulsifying, gelling and thickening properties, plus the ability to stabilize protein in acidic environments, pectin is a highly versatile...

Paid for and in partnership with Cargill Oils

How the war on sugar in Asia Pacific is creating a need for full natural sweetener solutions

A war on sugar is underway in Asia Pacific. Faced with rising rates of obesity and diabetes, governments are imposing some control measures i.e. sugar taxes and front-of-pack labeling schemes. At the same time, a growing group of health-conscious consumers...

Paid for and in partnership with Inner Mongolia Yili Industrial Group Co., Ltd.

Establishing infrastructure to capture ice cream opportunities in Asia-Pacific

The opportunities for food brands in Indonesia and the wider Asia-Pacific region are changing as the expanding middle class flexes its increased spending power. Armed with the extra disposable income, consumers are seeking out everyday indulgences that...

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Can plant-based foods help seniors get the protein they need in their diets?

How much protein do you need to be healthy? The answer depends on your age. Older adults need more – and getting it can sometimes be a challenge.

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Trans fat for health and compliance

Trans fat increases your risk of heart disease. The more trans fat you eat, the greater your risk of heart and blood vessel disease.

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Combating casein prices: How soaring raw material costs are driving demand for alternatives

Soaring casein prices are putting food and beverage manufacturers under pressure. With dairy prices in Asia Pacific at multi-year highs, manufacturers of non-dairy creamer, ready-to-drink (RTD) tea and coffee, and analogue cheese are racing to find ways...

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Innovate in nutrition responsively

According to Euromonitor, Asia Pacific continues to experience changing lifestyles backed by increased disposable incomes.

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Let’s talk textures: Ingredion sees mochi texture as a key to elevating eating experiences

Ingredion shares how food manufacturers can innovate with texture elements of mochi to capture new markets and win market shares.

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Arsenic in rice – How can Asia’s food producers improve food safety?

Thermo Fisher Scientific shares how lab professionals in food industry can address regulatory demands with analytical technologies.

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A look at how YO-MIX VIV is breathing life into ambient yogurt

Because of production processes and storage conditions, manufacturers have faced challenges making ambient yogurt with live cultures. YO-MIX ViV addresses the issues.

Paid for and content provided by Angel Yeast – Human Health

Angel Microbial Nutrition: Building a bridge between microorganism and human health

Microorganism plays an important role in human health. Angel Yeast Co., Ltd. is continually developing new "microbial nutrition" to grow more benefit microorganisms for supporting human health.

Paid for and content provided by Power International Holding

Qatar’s juice market: The pursuit for food security through diversification

The Middle East is developing a thirst for juices, with some of the region’s major companies and whole economies expanding into the sector.

Paid for and content provided by GNPD: Mintel's Global New Products Database

Dairy’s role in stress management

Consumer attention on health and wellness is not a new phenomenon. However, COVID-19 and the challenges that have arisen with it have accelerated the focus on holistic wellbeing.

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Collaborative, Sustainable and Scalable Innovation Thrives Despite Pandemic

Ambitious startups, investors and leading multinationals are teaming up to edge the food and agriculture (F&A) industry closer to realising individual business goals

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NIPPN: Diversifying, globalizing and rebranding to serve fast-changing food and nutrition markets

Nippon, Japan's first private mechanical flour milling company, entered a world of localized markets filled with many people whose main health concern was simply getting enough food.