Industry Trends
February 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?
Going eggless, benefits from algae consumption, healthier white bread, and more. Find out what journals and industry experts have been discussing in the last four weeks.
Latest Industry Articles
Going eggless: Multi-functional replacement solutions flourish amid vegan boom
Food IngredientsFIrst
The wide array of functionalities in eggs poses a significant challenge for manufacturers seeking to replicate the kitchen staple in plant-based applications. Over the last year, a spike in vegan appetites has propelled the demand for near-identical egg replacements. FoodIngredientsFirst speaks to key ingredient suppliers pushing the envelope in formulating new solutions that imitate the foaming, emulsifying, stabilizing and moistening properties of yolks, whites and whole eggs.
The wide array of functionalities in eggs poses a significant challenge for manufacturers seeking to replicate the kitchen staple in plant-based applications. Over the last year, a spike in vegan appetites has propelled the demand for near-identical egg replacements. FoodIngredientsFirst speaks to key ingredient suppliers pushing the envelope in formulating new solutions that imitate the foaming, emulsifying, stabilizing and moistening properties of yolks, whites and whole eggs.
Study shows significant benefits to gut health from algae consumption
New Food Magazine
A new study in the US has identified specific health benefits from consumption of a particular algae, Chlamydomonas reinhardtii, suggesting it would be particularly beneficial for those suffering from gastrointestinal disorders, such as IBS and colitis.
A new study in the US has identified specific health benefits from consumption of a particular algae, Chlamydomonas reinhardtii, suggesting it would be particularly beneficial for those suffering from gastrointestinal disorders, such as IBS and colitis.
Scientists develop high fibre white flour to produce ‘healthier white bread’
New Food Magazine
The high fibre white flour that the research team produced is said to contain as much as twice the fibre of traditional white flour, paving the way for healthier white bread.
The high fibre white flour that the research team produced is said to contain as much as twice the fibre of traditional white flour, paving the way for healthier white bread.
Five top trends set to shape Asia’s grocery retail sector in 2020
FoodNavigator-Asia
From state-of the-art shopper-focused store formats, to the soaring scope of social commerce, here are five trends that are set to shape the region’s grocery retail sector this year’with market-leading examples from Aeon, Lotte, FamilyMart, Alibaba and Central Retail.
From state-of the-art shopper-focused store formats, to the soaring scope of social commerce, here are five trends that are set to shape the region’s grocery retail sector this year’with market-leading examples from Aeon, Lotte, FamilyMart, Alibaba and Central Retail.
'Innovation for Sustainability' the theme for FIA's 2020 summit
FoodNavigator-Asia
Food Industry Asia’s FIA Food for the Future Summit will return to Singapore on April 23 with the theme of ‘Innovation for Sustainability’.
Food Industry Asia’s FIA Food for the Future Summit will return to Singapore on April 23 with the theme of ‘Innovation for Sustainability’.
Vegetable oil sector says Nutri-Score revamp could promote healthy fats to ‘B’ or ‘C’
BakeryAndSnacks
EU trade association FEDIOL is proposing ‘concrete’ suggestions to align Nutri-Score with nutrition and health claims, Director-General Nathalie Lecocq tells FoodNavigator.
EU trade association FEDIOL is proposing ‘concrete’ suggestions to align Nutri-Score with nutrition and health claims, Director-General Nathalie Lecocq tells FoodNavigator.
Are consumer beer drinking habits changing?
New Food Magazine
FMCG Gurus’ Will Cowling explains how the recent trend of health and indulgence must be reflected in the alcohol industry, but questions whether beer drinkers are actually changing their consumption habits.
FMCG Gurus’ Will Cowling explains how the recent trend of health and indulgence must be reflected in the alcohol industry, but questions whether beer drinkers are actually changing their consumption habits.
Gradually shifting attitudes? “More people interested in trying insect-based food,” says lobby group
Food IngredientsFIrst
Changes in consumer dietary habits are signalling new opportunities for movers in the quickly expanding edible insect market. Significantly, low-input insect farming is aiding moves toward a more circular economy, as asserted by the International Platform of Insects for Food and Feed (IPIFF) in a recently published “Position Paper.
Changes in consumer dietary habits are signalling new opportunities for movers in the quickly expanding edible insect market. Significantly, low-input insect farming is aiding moves toward a more circular economy, as asserted by the International Platform of Insects for Food and Feed (IPIFF) in a recently published “Position Paper.
New purple tomato variety with umami taste scoops innovation award
Food IngredientsFIrst
The new purple YOOM tomato has won the gold award at the Fruit Logistica Innovation Awards (FLIA) 2020 in Berlin, Germany. It stands out as an innovation with its highly attractive purple color and its powerful sweet-sour balance for an umami taste. This new tomato variety, bred by global agriculture company Syngenta, brings another healthy food option to the adventurous consumer seeking new, exciting and colorful foods.
The new purple YOOM tomato has won the gold award at the Fruit Logistica Innovation Awards (FLIA) 2020 in Berlin, Germany. It stands out as an innovation with its highly attractive purple color and its powerful sweet-sour balance for an umami taste. This new tomato variety, bred by global agriculture company Syngenta, brings another healthy food option to the adventurous consumer seeking new, exciting and colorful foods.
The food journey – transparency, technology and traceability
New Food Magazine
The challenges of supplier management and risk minimisation are vast. Vincent Desmond, CEO at the Chartered Quality Institute, explores industry best practice and what needs to happen to prevent things going wrong in the supply chain.
The challenges of supplier management and risk minimisation are vast. Vincent Desmond, CEO at the Chartered Quality Institute, explores industry best practice and what needs to happen to prevent things going wrong in the supply chain.
Chr. Hansen navigates possible EU revision on annatto which could “open doors” for new opportunities
Food IngredientsFIrst
A revised regulation of the use of annatto food color, a popular raw material providing warm yellow to reddish orange shades, will be voted on later this month in the EU. If approved, there will be an impact on European F&B manufacturers as well as manufacturers with European exports. FoodIngredientsFirst speaks with Chr. Hansen which is aiming to offer solutions if and when the new EU revision on annatto comes into force.
A revised regulation of the use of annatto food color, a popular raw material providing warm yellow to reddish orange shades, will be voted on later this month in the EU. If approved, there will be an impact on European F&B manufacturers as well as manufacturers with European exports. FoodIngredientsFirst speaks with Chr. Hansen which is aiming to offer solutions if and when the new EU revision on annatto comes into force.
Cargill invests US$6.4m in US food pilot facility to accelerate NPD
Food IngredientsFIrst
Cargill is investing US$6.4 million to expand its food pilot capabilities at its North American Pilot Development Center in Savage, Minnesota, to enable bakery customers to increase their speed-to-market with new products.
Cargill is investing US$6.4 million to expand its food pilot capabilities at its North American Pilot Development Center in Savage, Minnesota, to enable bakery customers to increase their speed-to-market with new products.
Improved filtration technology boosts whey permeate quality, says Arla Food Ingredients
Food IngredientsFIrst
Quality is becoming increasingly important in the rapidly growing whey permeate market, according to Arla Foods Ingredients. Whey permeate is a milk solid with around 80 percent lactose content. As a bulking agent, it is a highly cost-effective replacement for skimmed milk powder, lactose and sweet whey powder. The ingredient’s potential in food applications was long untapped. However, improved filtration technology has allowed the creation of high-quality permeate, notes Arla.
Quality is becoming increasingly important in the rapidly growing whey permeate market, according to Arla Foods Ingredients. Whey permeate is a milk solid with around 80 percent lactose content. As a bulking agent, it is a highly cost-effective replacement for skimmed milk powder, lactose and sweet whey powder. The ingredient’s potential in food applications was long untapped. However, improved filtration technology has allowed the creation of high-quality permeate, notes Arla.
Weekly Roundup: Häagen-Dazs brings a Ruby experience to US ice cream, Givaudan, Firmenich and Symrise awarded for climate change action
Food IngredientsFIrst
This week, ice cream and chocolate innovation has been in the spotlight, with Häagen-Dazs launching a limited edition Ruby Cacao collection for its US consumers and in the UK, Heston Blumenthal has teamed up with Waitrose and Partners for some “eggsciting” Easter launches. Sustainability has been high on the agenda this week with Givaudan, Firmenich and Symrise all named on the A List for their commitment to sustainability by the prestigious non-profit CDP.
This week, ice cream and chocolate innovation has been in the spotlight, with Häagen-Dazs launching a limited edition Ruby Cacao collection for its US consumers and in the UK, Heston Blumenthal has teamed up with Waitrose and Partners for some “eggsciting” Easter launches. Sustainability has been high on the agenda this week with Givaudan, Firmenich and Symrise all named on the A List for their commitment to sustainability by the prestigious non-profit CDP.
Business as usual for now for Nestlé Malaysia amid virus outbreak
NST Online
It is business as usual for Nestlé (Malaysia) Bhd for now, especially for its exports sales, amid China’s Covid-19 coronavirus outbreak.
It is business as usual for Nestlé (Malaysia) Bhd for now, especially for its exports sales, amid China’s Covid-19 coronavirus outbreak.
Has coronavirus caused a surge in the price of food in China?
New Food Magazine
The National Bureau of Statistics of China has released figures which reveal a surge in the price of food, with indications that coronavirus and African swine fever are amongst the causes.
The National Bureau of Statistics of China has released figures which reveal a surge in the price of food, with indications that coronavirus and African swine fever are amongst the causes.
‘Totally catastrophic’: China’s coronavirus crisis sees global F&B authorities react with varying degrees of caution
FoodNavigator-Asia
The recent coronavirus outbreak originating from animals in China has seen food and beverage authorities and industries worldwide taking steps to prevent spreading or ‘importing’ the virus into their countries ‘ some more aggressively than others.
The recent coronavirus outbreak originating from animals in China has seen food and beverage authorities and industries worldwide taking steps to prevent spreading or ‘importing’ the virus into their countries ‘ some more aggressively than others.
No longer ‘nuclear food’? Philippines is latest country to fully lift all bans on Japanese foods
FoodNavigator-Asia
The Philippines has become the latest country worldwide, and the 12th in the Asia Pacific region, to fully lift all import bans and measures on Japanese foods previously restricted due to nuclear radiation concerns.
The Philippines has become the latest country worldwide, and the 12th in the Asia Pacific region, to fully lift all import bans and measures on Japanese foods previously restricted due to nuclear radiation concerns.
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