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Ingredients

ofi has revealed that developments in data and technology – from granular deforestation mapping and child labour monitoring, to AI-powered carbon measurement tools – are accelerating progress towards its Cocoa Compass sustainability ambition. It is also providing food and beverage companies with enhanced traceability and transparency ahead of new...
Thai food is characterised by authentic, bold, and diverse flavours. Moreover, the appeal of Thai cuisine and herbs is expanding as more consumers prioritise natural remedies for holistic health, according to Mintel's latest research on local Thai cuisines. Pimwadee Aguilar, director of Mintel Thailand Reports, has noted a shift in...
Bioiberica has revealed new scientific evidence behind its one-of-a-kind hyaluronic acid (HA) matrix ingredient for mobility – Mobilee. Preliminary findings from the patent-pending in vitro research revealed a possible role for Mobilee, when combined with whey protein, in supporting muscle regeneration. This latest advancement thus adds to a growing...
Nektium has developed a new water-soluble formulation of its nootropic Zynamite for cognitive and sports nutrition drinks. Used to support mental and physical energy, Zynamite is a Mangifera indica extract created from sustainably harvested mango leaves. The natural caffeine alternative has been the subject of 10 clinical studies and multiple industry awards since its...
A desire for unique experiences has compelled consumers to seek exciting products that tantalise their tastebuds. Christian Philippsen, managing director of BENEO, Asia-Pacific, sheds light on striking the balance between novelty and other important factors. The Asia Pacific F&B industry is ever evolving, and this year will be no different....
Despite a promising start, plant-based brands are facing troubles in maintaining a keen and consistent consumer base. Mario Braz de Matos, co-founder and managing partner at Flying Fish Lab, elaborates on why, and how these brands can distinguish themselves in the road ahead. The 21st century witnessed a boost in...
The unsustainable future of traditional food systems has prompted cultivated meat to be the next frontier in protein production. By Mihir Pershad, CEO of Umami Bioworks As our world grapples with a growing global population and demand for protein, the sustainability of our traditional food systems is being called into question....
Between 2015 and 2050, the proportion of the world’s population aged over 60 years is estimated to almost double from 12% (900 million people) to 22% (2 billion).* The impact? A rising demand for healthy ageing solutions. No longer just a concern for the older generation, consumers of all...
Clinical trials on nutraceutical products are increasingly widespread and their promotion is becoming a vital asset for achieving market success. However, not all clinical trials are created equal. With that in mind, what exactly are the factors that make a trial “good”? By Maja Orešnik, science and research director at...
A “toolbox” strategy for umami taste creation can help food manufacturers in Asia find alternatives to MSG, and create healthier and more affordable products. Umami is an elusive character. Translated literally as the “essence of deliciousness”, it is the taste of amino acid glutamate sometimes defined as “the fifth taste”,...