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Editor's Pick

Defined by their crunch, freshness and flavoursome ingredients, coated snacks are created when food-based ingredients in the form of liquids or solids are sprayed onto a product to enhance its texture and taste. In addition to flavouring the product, coatings are also applied to protect the primary ingredients, enhance...
When it comes to innovations in the food and beverage industry, formulations play a pivotal role in drawing consumers to novel experiences. As an increasing connected world brings different pockets of flavours around the world, producers are seeking solutions that can meet consumer demand of unique sensory experiences. Azelis, an...
With an estimated 350 million smallholder farmers in Asia, there is untapped potential in what they can do for the global food system. Food & Beverage Asia speaks with Chris Chen, head of digital transformation at Syngenta Asia-Pacific, to understand more about how the company is delivering digital solutions...
Together with KFC, TRIA — a Singapore-based packaging company — has launched the world’s first pilot for single-use packaging. The pilot was the combined effort both local and overseas players —besides TRIA and KFC, and Enterprise SG, who served as a facilitator for this initiative, the project brought in...
For healthier, fortified food options to be successful, they must deliver on taste, texture and indulgence. GELITA’s hybrid smart technology (HST) platform can help manufacturers meet such demands, while also developing added-value products ranging from collagen-rich gummies to high-protein candy and a variety of sugar-reduced treats. According to research by...
When it comes to seafood, a few contenders come to mind: Norwegian salmon, Japanese tuna, and Siberian sturgeon. Yet, amongst them, Scottish seafood has emerged as a strong candidate, offering an abundant array of seafood for consumers, while also enabling a stable sustainable framework. By Agatha Wong Brimming with more than...
In this article, Johan Cerstiaens, commercial director at SVZ takes a look at the factors driving demand for fermented products and the versatile ingredients that can help brands keep consumers coming back for more.  Kimchi, kombucha, kefir, and sauerkraut. With a rainbow of ripened foods and beverages crowding supermarket shelves...
When it comes to alternative proteins, consumers are always looking for a replacement that can mimic the textures, taste, and appearance of animal protein. Plant-based options like textured wheat proteins can offer the solution that producers are looking for. By Christian Philippsen, managing director, BENEO, Asia Pacific The pandemic has created...
Victor Foo, general manager at GNT Singapore, explains how EXBERRY’s colouring foods can create colours for food and beverage brands while tapping into demands for clean and clear labels Today’s consumers expect their products to come with clean and clear labels. Research has shown that eight in ten shoppers in...
By Lee Jie Ying, senior strategic marketing manager, plant-based, Kerry APMEA; and Catarina Rodrigues, marketing manager, Kerry Australia and New Zealand Winning in the plant-based burger space in Australia requires finding the right balance of sensory attributes. According to Kerry’s latest research with over 1,500 consumers across four countries —...