Japan’s Kirin Brewery will launch its latest no-alcohol beer, Kirin Greens Free, nationwide this month, the latest in a long line of booze-free innovations in the country.
The presence of the bacterium Prevotella copri in mothers’ microbiome during pregnancy is associated with a decreased risk of their children developing food allergies during the first year of life.
Legislations and government programmes to combat lifestyle diseases are driving demand for fibre-enriched products, reduced sugar and fat goods, and vegan dairy-alternatives across the Middle East.
Cinnamon supplement does not have any discernible effect in reducing inflammation factors in people with type 2 diabetes, according to researchers in Iran.
Nissin Food Products (subsidiary of Nissin Foods Group) is reformulating its instant noodles to reduce salt intake for the rising number of Japanese consumers with hypertension.
Coca-Cola New Zealand have announced a goal to reduce the amount of sugar in its beverages by 20% by 2025, including Sprite, Fanta, Powerade, Kiwi Blue water, Pump, Keri Juice as well as its Coca-Cola range.
An international group of scientists has pinpointed the genes responsible for the dietary content of white flour, which opens possibilities to manufacturers to satiate the consumers' love of white bread, while critically boosting their fibre intake.
Two of Nestlé Health Science China’s infant nutrition products for youngsters with cow’s milk allergies have obtained Food for Special Medical Purposes (FSMPs) status in the country.
A major Japanese population study has found that people who eat more fermented soy products, such as miso and natto, have lower mortality rate, but found no such link between consumption of unfermented items like tofu and soy milk.
Spanish biotech company Pharmactive plans to target APAC’s heart health market with its aged black garlic, with launches planned in China, Hong Kong, Japan, Korea, Malaysia, Australia and Singapore later this year.
Capsinoids from non-pungent chilli peppers have been reported to increase physical activity (PA), reduce body fat mass, and promote metabolism in older Japanese adults.
Asia is at the forefront of advances in developing insects for human consumption and will benefit from growing demand for nutrient-dense protein sources for the global marketplace.
An ayurvedic botanical-based ingredient has shown to reduce the symptoms of knee osteoarthritis, including knee pain and stiffness, according to an eight-week trial involving Indian participants.
Over 99.7% of the infant formula sold in China have passed sampling inspection as of December last year. But surprisingly, some of those made in Australia and New Zealand were among those which failed to meet the cut.
Japanese start-up True Food & Design is developing a healthy, natural, vegan chocolate product that contains zero sugar, sugar alcohol and artificial sweeteners.
Holista CollTech has filed for a global patent for its water-soluble delivery system, which it claims makes fat-soluble molecules such as cannabidiol (CBD) more readily absorbed by the body.
California-based Zeno Functional Foods announced it has plans to enter several Asian markets in late 2020 with its protein bar, Sobar, which claims to reduce alcohol absorption.
Singapore start-up TurtleTree Labs is producing milk in the laboratory using stem cells, and is now beginning discussions with major brands to gauge their interest in collaboration.
Meat substitute product OmniMeat has been launched on the retail market in Singapore after notching-up success in the foodservice sector, with Japan and the UK next on the brand’s hitlist.
Tmall has identified six food and beverage consumption trends that will take the centre stage this year, including the rising demand for sports nutrition products and health-nourishing tonics.
The bioactives from honey could help tackle obesity by curbing appetite and Malaysian researchers are now making a weight controlling dietary supplement on the back of their studies.
Malaysian start-up Life Origin believes the black soldier fly can be a sustainability warrior, both in terms of breaking down food waste, animal nutrition and as a protein-packed ingredient for burgers and snacks.
Singapore food science start-up NamZ is redesigning comfort foods such as instant noodles by using what it terms ‘future fit crops’ to boost sustainability while simultaneously improving consumer health.
New Zealand seafood company Sanford, which has the supplement brand Sea to Me, is building a NZ$20 million (US$13 million) marine extracts centre in Blenheim, New Zealand, to produce high quality nutrition products.
Aussie supplement firm Arborvitae, which started off as an online health brand, is expanding its brick-and-mortar presence in the country with a listing deal for 3,400 pharmacies.
India’s sports nutrition brand MuscleBlaze has launched two new whey protein products that are catered to improve absorption rates in the Indian population.
Nestlé Health Science China has officially inaugurated its product innovation centre in Taizhou, Jiangsu province, to beef up the firm’s portfolio of Foods for Special Medical Purposes (FSMPs) in China.
Taste and mouthfeel challenges are the biggest hurdles to overcome when formulating clear protein beverages for the sports nutrition and functional foods markets, according to Arla Foods Ingredients.
The New Zealand High Value Nutrition (HVN) project has injected funds into a new research that assesses the potential of immune defence proteins (IDP), sourced from cow’s milk, in improving digestive health.
Consumer interest in sugar and calorie reduction is growing in the Middle East, but manufacturers are faced with the double challenge of maintaining sweetness and compensating for the loss of mouthfeel.
Bunge Loders Croklaan has launched its clean label and ‘healthier’ version of cocoa butter replacer for the confectionery industry, in an attempt to capitalise on demand for more healthy options in the Middle East.
Australia’s trade body Complementary Medicines Australia (CMA) has urged national regulator Therapeutic Goods Administration (TGA) to conduct a proper impact assessment amid the latter’s proposal to classify certain sports nutrition as therapeutic goods.
A Japanese firm that creates food products for space mission has turned its attention to meeting nutritional needs in times of disaster by launching its first jelly product on the domestic market.
A new study on mice has again shown that a diet high in salt is bad for the brain, but experts have questioned the amount of salt that was fed to the animals, with one even claiming it is “grossly irresponsible in terms of science.”
Researchers from India have discovered that a diet high in flavonoids may contribute to the low prevalence of colorectal cancer (CRC) in the Indian population.
French probiotic firm TargEDys is conducting an ongoing clinical trial to study the benefits of its probiotic strain on weight reduction in overweight subjects, as part of its ambition to help tackle the global obesity issue.
Multiple flavours, customised packaging and new plant-based ingredients are trending when it comes to mooncakes, according to new insights from Chinese e-commerce giants JD.
The consumption of plant foods rich in fibre and polyphenols, as well as probiotic supplementation, has been identified as beneficial to restore microbiota balance in the gut and improve sleep, according to researchers.
Nestle’s Australian confectionery brand Allen’s has launched a 25% less sugar range of lollies amidst soaring demand for more natural and healthy ingredients.