To develop world-class innovations that solve some of the food industry’s challenges SPACE-F has launched Batch 4 of its world-class food-tech startup incubator and accelerator programme, as it continues to drive the exponential growth of the global food industry through technology and innovation and transform Southeast Asia into a global[Read More…]
Company News
Israel inks MoU with US to advance innovation in agri-food tech sector
To support the mutual growth of both countries’ AgriFood Tech ecosystems and the connections between them SVG Ventures|THRIVE, a leading AgriFood Innovation and Investment platform headquartered in Silicon Valley in the US, and Start-Up Nation Central, a nonprofit that promotes the Israeli innovation ecosystem around the world, have signed a Memorandum of[Read More…]
Singapore’s Nutri-Grade labelling influences consumers to make healthier choices: Study
Consumer choices in an experimental online grocery store indicate the likely impact of a new labelling system in Singapore Singapore’s new mandatory labelling system—called Nutri-Grade (NG)—is likely to encourage consumers to purchase beverages with lower sugar content, suggests a trial by researchers at Duke-NUS Medical School. Instituted by the Singapore[Read More…]
Certified Origins launches Extra Virgin Olive Oil in China for the first time
Special labels and certifications are the right tools to help the Chinese consumers to navigate the vast array of EVOOs present in China US-based firm Certified Origins (CO) has announced the launch of its newly certified Roman origin protected Extra Virgin Olive Oil (EVOO) in China for the first time. “We[Read More…]
Australian study suggests protective effective of intermittent fasting against dementia
The study is funded by the Dementia Australia Research Foundation Researchers from the University of Melbourne and the Royal Melbourne Hospital in Australia are leading a study examining whether intermittent fasting can reduce the risk of developing dementia. Intermittent fasting, also known as time restricted eating, involves longer than usual[Read More…]
Japan’s Sea Vegetable Company unlocks applications of seaweed as food ingredient
Sea Vegetable has succeeded in crossing seaweed and fermentation to create seaweed kombucha Sea Vegetable Company, a startup culturing seaweed in Aki, Kochi Prefecture, Japan, has announced the launch of Re-seaweed brand and will release its product “Aonori Shoyu” (seaweed sauce) on March 20 simultaneously in Japan and overseas. Re-seaweed is the brand name of[Read More…]
Australia links mediterranean diet with reduced risk of heart disease, death in women
Mediterranean diet has been of increasing interest because of its association with heart health A University of Sydney-led review into the benefits of the Mediterranean diet in women has found women who followed a Mediterranean diet had up to 24 percent lower risk of heart disease and a 23 percent[Read More…]
Kemin develops unique line of quality improvers for instant noodle manufacturers in Asia
Innovation enhances palatability and production of ready-to-eat food as market demand grows US-based Kemin Industries, a global ingredient manufacturer that strives to sustainably transform the quality of life every day for 80 percent of the world with its products and services, has developed VALTEQ, a unique line of quality improvers[Read More…]
New Nutella Biscuits enter Malaysian supermarket shelves
New Nutella Biscuits at all major retailers, including supermarkets, convenience, grocery, and online stores Nutella, the iconic hazelnut spread, has launched yet another variant to its growing biscuits portfolio – the Nutella Biscuits, in Malaysia. Nutella is manufactured by the Italian company Ferrero and was first introduced in 1964. The[Read More…]
Higher well-being individuals more receptive to cultivated meat: Singapore study
Positive relationship between people’s psychological well-being and their willingness to consume cultivated meat Researchers from Singapore Management University (SMU) have released a study that reveals a positive relationship between people’s psychological well-being and their willingness to consume cultivated meat. The research, titled ‘Higher well-being individuals are more receptive to cultivated meat: An investigation[Read More…]
