The sports nutrition potential of New Zealand blackcurrants, the superfood status of Canadian maple syrup and the functional benefits of Canadian barley – these were three of the high-profile pitches at the HI Japan tradeshow from international organisations seeking...
At a time when the conversation around palm oil centres on deforestation, fires and habitat loss – and global demand shows no signs of abating – several companies have come together to create Palm Done Right, a new standard for ethical palm oil production....
The functional food ingredients market in Asia Pacific is being tipped to rise from $2.85bn at the end of 2016 to $5.04bn in 2026 with probiotics projected to be the fastest growing segment over the forecast period
Reformulating products such as biscuits, confectionary and sugar-sweetened beverages would have only a “small to moderate” impact on the diets of Australians, while simply telling people to eat less is “unsustainable”, an international diabetes conference...
The controlled release of tea polyphenols into finished food products could help create new functional foods and reduce oxidation without the need for synthetic antioxidants, say researchers.
Indian manufacturers and suppliers can tap in to the latest wave of superfood trends both domestically and internationally by playing to the strengths of the country’s traditional ingredients.
Companies exporting dairy to Jordan will be forced to cut all partially hydrogenated oils or face a ban on business as the country becomes the latest to bar their use.
A new research laboratory will explore the potential benefits of complex carbohydrates that include natural immune system enhancers and high-quality cosmetics.
Indian food manufacturers face four fundamental hurdles when it comes to expanding their use of natural ingredients, in addition to the extra cost that they can incur.
A study of wild edible fruits found in the Himalayas indicates they are a rich source of antioxidants, with researchers concluding they can help meet the nutritional needs of the local population and play a crucial role in nutraceutical development.
Trying to tackle obesity in women when they become pregnant is usually “too little too late”, according to two authors from the University of Sydney and Charles Perkins Centre.
Worsening dietary trends and soaring blood pressure levels will contribute to millions of new cases of heart attacks and strokes in China over the next two decades, researchers claim.
Studies at Universiti Kebangsaan Malaysia (UKM) and the UKM Medical Centre show that Malaysians in their 30s are now more likely to have arteries similar to a person aged 70 due to their lifestyles.
More high-quality Asia-specific research on local foods and their impact on the population is needed to help improve nutrition and combat the growing number of diet-related illnesses across the continent, a seminar in Singapore has heard.
Fish sauce fortified with thiamine could help fight cases of beriberi in Southeast Asia – a public health concern caused by thiamine (Vitamin B1) deficiency.
Milled whole cricket powder is probably the best known bug-derived food ingredient aside from red food color carmine. But what other delights might edible insects yield for food formulators? Elaine Watson caught up with bug enthusiast Dr George Cavender...
Meat is just as bad as sugar when it comes to obesity causes and national dietary guidelines should recommend eating less meat, according to Australian researchers.
A form of ‘chemical origami’ may result in a new generation of compounds that could be used in food to enhance its nutrition and treat conditions such as high cholesterol, say researchers.
Higher dietary intakes of flavonoids from fruit, vegetables and herbs are associated with a lower risk of depression in older women, says a new study from Harvard scientists.
For many years, countries across the developing world have fortified staples such as maize flour, wheat flour and oil with micronutrients that are deficient in the diet. In Nigeria, for example, flour, maize, oil and sugar have been fortified with vitamin...
Palm oil that is harvested at the right moment, pressed quickly and processed at appropriate temperatures contains insignificant levels of contaminants - if any, says the Italian Union for Sustainable Palm Oil. "This should be the standard for quality...
Eating both seafood and plant-based omega-3s could mean a lower risk of dying from heart attack, a meta-analysis has found. Previously, evidence surrounding plant-based omega-3 benefits for the heart has been limited.
“This potato format could well be the biggest thing to happen to the potato industry since the frozen French fry,” I’m being told, and it’s hard to disagree, no matter how bold the statement.
Start-up Nowrish has launched the first fasting supplement - a mix of vitamins, minerals and herbs formulated to support the body’s cleansing, immune, digestive and energy production systems during periods of fasting like Ramadan, but without making any...
A combination of proanthocyanidins (c-PAC) derived from cranberries with select probiotic strains may reduce the invasiveness of Escherichia coli, and help protect against urinary tract infections (UTIs).
Muslim consumers may be unintentionally consuming significant quantities of “hidden” haram ingredients in food products thanks to complex supply chains, according to a new report.
The recent discovery of archaeological artifacts in China suggest that the native Yangshao people may have concocted a beer recipe roughly 5,000 years ago, pushing back the advent of barley in the country by 1,000 years.
Vietnam’s health ministry has blocked the sale of five containers of green tea and energy drinks manufactured by the local unit of a leading Philippines food and beverage firm, claiming that the products contained excessive amounts of lead.
A recent systematic review of clinical trials using green tea extract underscores the ingredient’s overall safety, despite some recent associations with liver damage.
Humans are the only species that likes and actively seeks out spicy chili flavours. What explains our love for what is, in reality, a sensation that signals burning pain and, possibly, danger?