Food Standards Australia New Zealand (FSANZ) aims to permit the sale of monk fruit as a sweetener in the two countries by January 2019. Currently, monk fruit is only approved for sale as a fruit or drink flavouring.
A new programme for entrepreneurs who want to create cutting-edge solutions for a more sustainable food supply has been unveiled in Hong Kong by accelerator Brinc and plant-based protein / clean meat firm JUST.
The world’s biggest dairy co-operative will review its stake in Chinese formula milk company Beingmate after unveiling the first ever annual loss in its 17-year history.
Australia's honey industry has found itself in a sticky situation this week, amid claims that almost half of the samples collected from supermarket shelves were adulterated.
Six new varieties of Australian-bred almond trees are expected to play a role as growers seek ways to combat declining bee colonies, which are needed to fertilise the trees.
The US Dairy Export Council (USDEC) and Food Innovation and Resource Center (FIRC) at Singapore Polytechnic have created South East Asian food with reduced salt and sugar, using US dairy ingredients.
The CEO of Evolution Health – which enjoyed meteoric growth with its Life-Space probiotic brand that was recently acquired by China's By-Health for almost $700m – will deliver a keynote address at our Probiota Asia summit in October.
Forget vintage, extra mature or barrel-aged — scientists believe they have found the world's oldest cheese in an Egyptian tomb...and it dates back to the 13th century BC.
A leading expert from Australia's Commonwealth Scientific and Industrial Research Organisation (CSIRO) will reveal the emerging opportunities to modify gut microbial populations in a keynote address at the second edition of Probiota Asia in Singapore.
Researchers have one more week to submit their work for the Scientific Frontiers poster session at the second edition of Probiota Asia, which will will be held in Singapore in October.
Coca-Cola Singapore has launched a new line of low- or no-sugar ready-to-drink (RTD) teas called Authentic Tea House, as the firm continues its focus on reformulating products with lower sugar content.
Ulrick and Short, a UK-based clean label ingredients supplier, is in talks with distributors and food manufacturers in the Middle East to enter the market amid growing consumer demand for healthier products.
Japanese sauce maker Kenko Mayo has launched a blue-coloured salad dressing that contains spirulina extracts and collagen, in an attempt to meet consumer demands for “instagrammable” and healthier food.
Two types of plants in Yunnan, Myriopteron extensum and Derris eriocarpa have been found to contain highly sweet-tasting compounds that are at least 25 times sweeter than sucrose, according to researchers from the Kunming Institute of Botany, Chinese...
Sales of Beyond Meat products has multiplied by four times since it was launched in Hong Kong last April, David Yeung, founder of retailer and restaurant chain Green Monday told FoodNavigator-Asia.
Retail stores in parts of India such as Delhi-NCR, Punjab, and Gujarat were found selling illegal genetically modified (GM) foods, according to a report published by the Centre for Science and Environment’s (CSE) Pollution Monitoring Laboratory of India.
PepsiCo’s “Better-for-you” snacks category is growing at a faster rate than the “Fun-for-you” category in Thailand, according to Nitin Bhandari, marketing director for foods at Pepsi-Cola Thai Trading.
The sodium density of fast food in New Zealand has dropped by 7%, but the overall increase in serving size has resulted in higher energy and sodium intake, a group of researchers found.
Agribusiness giant Wilmar has opened a joint laboratory with National University of Singapore (NUS) to drive innovation in food technology and sustainable biochemicals.
Allergen-Free Foods, an arm of Nikkoh Co., is targeting growth with free-from chocolates after establishing an independent factory to develop products that do not contain 27 types of allergens.
'Engay' food, produced for patients suffering from the swallowing disorder dysphagia, can provide tasty, nutritious and enjoyable meals for APAC's growing ageing population, according to one of the pioneering Japanese companies behind the...
Following the Australian beverage industry's recent commitment to a 20% sugar reduction across its portfolio by 2025, New Zealand's drinks sector says it is open to similar measures.
Food Innovation Australia Limited (FIAL) is urging food SMEs to reformulate products to provide lower salt levels, with grants totalling $300,000 available.
Experts from Australia are hopeful that Asian manufacturers and consumers can learn from their experiences in leading the fight against diabetes by formulating low-GI foods.
While the US beverage industry is “fundamentally strong” with double-digit sales growth in the last five years, it also is experiencing “big swings” that are reordering the leaderboard as consumers revamp their daily routines to focus more on their health...
Reformulation experts have warned food and beverage manufacturers against seeking to create ‘wonder foods’ in an attempt to solve Asia Pacific’s growing health challenges.
Asia Pacific’s rapidly ageing population will drive significant opportunities for the region’s food and nutrition industry, according to keynote speakers on day one of the inaugural event in Singapore.
APAC's well-documented battle with obesity and diabetes is putting ever-greater pressure on manufacturers to reformulate to improve health outcomes, but what more can be done to encourage consumers, industry and policymakers to make changes for the...
Consumption of mung bean protein protects against weight gain and fat accumulation caused by a high-fat diet, thanks to its positive impact on the gut microbiota.
Rising atmospheric carbon dioxide concentrations will negatively affect the protein, micronutrient, and vitamin content of rice, with potentially disastrous health consequences for the poorest rice-dependent countries in Asia.
New research from a pilot study in Australia – funded by Winclove and Nutrimune – has shown that probiotics may improve the quality of life of hayfever patients.
One out of 11 samples of ‘gluten-free’ foods tested in foodservice outlets in Melbourne, Australia, have been found to be contaminated with gluten at levels which could prove harmful to those with coeliac disease.
The global trend for natural colours has been slower to catch on in APAC, where the market is still overwhelmingly driven by price, according to a senior executive at Arjuna.
Ten agri tech and food tech start-ups from Australia, India, Israel, Japan, Korea and Taiwan are vying for US$100,000 in the second Future Food Asia award.
Plant-based ingredients firm Roquette has expanded its Food Customer Technical Service Centre (CTS) in Tokyo on the back of rising local demand for proteins, fibres and healthy carbohydrates.
Coca-Cola India has launched the first no-sugar variant of a home-grown brand – Thums Up Charged No Sugar – with a leading executive claiming it is a “significant milestone in its sugar reduction strategy”.
Dairy that is fermented and brewed like beer could soon be on tap as Sam Alcaine, assistant professor at Cornell University’s Department of Food Science, turns dairy waste into an alcoholic drink.
