Industry Trends

April 2020

See what has been happening in Asia’s food and beverage industries over the last weeks. What are experts and industry magazines talking about?

What has been happening?

A non-soy plant protein source, a new source of dietary fiber, new names for popular probiotic bacteria, and more. Find out what journals and industry experts have been discussing in the last four weeks.

Latest Industry Articles

Researchers point to fava beans as favourable non-soy plant protein source
New Food Magazine

The research highlights that, unlike soy, fava beans can be grown locally, minimising environmental impacts, and can be readily absorbed as a nutritious protein powder.
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Monk fruit... a new source of dietary fiber that doubles as a sweetener?
BeverageDaily

Monk fruit (Luo Han Guo) is best known as a source of high intensity natural sweeteners, but it could also emerge as an intriguing new source of fiber, claims Ingredients by Nature, which has developed a ‘sweet fiber’ from the pomace of monk fruit called MonkFiber.
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Scientists announce new names for popular probiotic bacteria
New Food Magazine

The probiotic bacteria in consumer products and fermented foods will remain the same after these name changes are implemented, but their product labels will be required to be updated.
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Citrus sector underscores importance of Vitamin C boosting fruit and securing supply chain amid pandemic
Food IngredientsFIrst

Since its outbreak in China, the unprecedented coronavirus crisis has had a deep impact on the functioning of global markets and supply chains, and the citrus sector is not an exception, stresses the World Citrus Organisation (WCO).
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Study produces new ‘stomach-friendly’ plant-based foods
New Food Magazine

Plant-based foods contain poorly digestible FODMAP compounds, but a study by VTT has succeeded in breaking these molecules down with enzymes to produce a set of ‘new food items’.
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COVID-19 in China: Food supply and lax regulations cause for concern as government touts ‘return to normalcy’
FoodNavigator-Asia

The Chinese government has been pushing for a ‘return to normalcy’ for what it deems ‘low-risk’ COVID-19-affected areas within the country, but faces multiple challenges in the form of public anxiety over food security and relaxed control measures.
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Food scientists upcycle bread waste into non-dairy probiotic drink
New Food Magazine

This new beverage is currently the only known probiotic drink made from a bread base, according to the NUS team.
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Milk allergy guidelines may cause overdiagnosis in children, says research
New Food Magazine

A team of researchers from Moscow and London found that although approximately 14 percent of parents believed their child to have a milk allergy, only one percent of them did in reality, which they said is due to official guidelines.
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Nestlé plans more healthy products, sharpens focus on responsible sourcing
Food IngredientsFIrst

Nestlé is accelerating the health and nutrition of its products this year, part of several goals in line with all 17 UN Sustainable Development Goals. In its just-released 2019 Creating Shared Value Progress Report 2019, the Swiss food giant has named 36 societal and environmental commitments to be achieved by the end of 2020.
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Shared experience on protein analysis in crops and derived protein extracts
New Food Magazine

Dr Paul Baker from Bangor University, Wales, outlines the work he and the research team have been undertaking to develop protein extraction techniques using agricultural crop waste.
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Green tea antioxidant could help food allergies, says research
New Food Magazine

The researchers, from Shinshu University in Japan, study foods indigenous to Japan to share knowledge with others around the world with the hope that they, too, can benefit from the culture.
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Vegan bratwurst: Loryma develops “convincing and sensorial” wheat-based concept
Food IngredientsFIrst

Loryma, German-based producer of wheat proteins and starches, has developed a recipe for vegan sausage products that, according to the company, are “authentic in both bite and taste,” and meet the increasing demand for meat-free BBQ products. The development is complemented by vegan sausage casing supplied by manufacturer Viscofan.
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The next generation of functional ingredients for snacks and other insights: Cargill research
BakeryAndSnacks

Turmeric, pumpkin seeds and probiotics will be the new ingredient kids on the block ‘ especially during these uncertain times when focus is on health and snacking has become more prevalent than ever ‘ according to Cargill’s research to find out consumer preferences in choosing a snack.
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Blockchain and smart tech mitigate food supply chain challenges during pandemic
Food IngredientsFIrst

While the ongoing COVID-19 pandemic spurs a cataclysm of supply chain challenges, the global crisis is also pushing businesses toward previously unexplored digital solutions. Key agri-food suppliers Cargill and Agrocorp have teamed up with Rabobank to pilot blockchain for faster cross-continental commodity trading in five days, initially focusing on wheat.
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COVID-19 in ASEAN: ‘Protectionist’ measures threaten global supply chains as lockdowns persist
FoodNavigator-Asia

Several countries in the South East Asian region have moved to impose extended lockdowns, export bans and other heightened trade barriers in response to continued widespread COVID-19 infection rates within the region, posing a very real risk for food supply chains worldwide.
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Study highlights online orders as new mode of foodborne disease transmission
New Food Magazine

The investigation, using whole-genome sequencing, traced an outbreak of Salmonella to food ordered online in Shenzhen, China.
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