Industry Trends

October 2024

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?

Plant-based trends thrive, Tapping rosemary for enhanced meat and bakery shelf life, Animal-free precision fermentation-based casein, and more. Find out what journals and industry experts have been discussing in the last four weeks.

Latest Industry Articles

Plant-based trends thrive amid increasing flexitarian diets and hybrid protein innovations
Food IngredientsFIrst

Increased consumer interest in health and sustainability and the ability to make more varied choices are fueling plant-based innovation. F&B innovators are responding to emerging plant-based trends, such as flexitarian diets, hybrid proteins and clean labels while supporting consumers who ask for environmentally friendly food options that do not compromise on flavor, texture or indulgence.
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Natural preservation: Syensqo taps rosemary for enhanced meat and bakery shelf life
Food IngredientsFIrst

Natural ingredient supplier Syensqo has unveiled a non-GMO, natural substitute to artificial preservatives by tapping rosemary. The ingredient — Riza — is a “100% plant-based range of antioxidants and flavors,” that can help F&B manufacturers stabilize flavor and color properties and maintain the quality and shelf life in meat, bakery, instant meals, oil and fat-based food products.
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Animal-free advances: Investment propels Standing Ovation’s precision fermentation-based casein
Food IngredientsFIrst

French protein company Standing Ovation has netted €3.75 million (US$4.16 million) in funds to ramp up the development and sales of its precision fermentation-based casein protein for dairy applications. Its flagship ingredient — Advanced Casein — targets the needs of vegan and lactose intolerant consumers and can be used in products requiring milk or milk powder, whether that involves cow, buffalo, goat or sheep milk proteins.
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Colombian chocolate manufacturer targets plant-based substitutes as healthy snacking proliferates
Food IngredientsFIrst

The plant-based space is diversifying to accommodate evolving consumer trends as convenience and indulgence fuel increasing demand for on-the-go snacks. The rise of flexitarian diets, primarily plant-forward diets with occasional meat consumption, presents innovation opportunities for snacking companies.
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Nutri-Score creator: Danone’s decision to drop labels from dairy and plant-based drinks “regrettable”
Food IngredientsFIrst

Dairy giant Danone recently announced it would phase out the Nutri-Score label from its dairy and plant-based drinks packaging in Europe, following an amendment classifying such drinks under the “beverage category.” The company told us the updated rules give consumers an “erroneous view of the nutritional and functional quality of drinkable dairy and plant-based products.
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Loryma taps fat-reduced non-fry crumbs as convenience dominates snacking trends
Food IngredientsFIrst

German ingredient specialist Loryma has introduced a wheat-based product that gives breaded foods a crunchy texture without adding fat or deep-frying. The Lory Crumb aims to deliver low-fat crispy coatings that meet consumers’ increasingly healthy lifestyles and convenient food choices without compromising on taste. The product can be prepared in an oven or air fryer and lends a golden-brown finish to the end product.
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Chickpeas in focus: Combining dairy and plant-based proteins for hybrid applications
Food IngredientsFIrst

With vegetarians and flexitarians looking for ways to optimize their protein intake, innovation to make the macronutrient accessible, nutritious and enjoyable is fiercely advancing. Food Ingredients First sits down with Karina Munch Simonsen, key account and sales manager at the foodtech company ChickP, as she unpacks the company’s chickpea-derived protein portfolio, including the IP-protected 90% pure chickpea protein isolate and key consumer trends.
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Schouten Europe rolls out fiber technology for plant-based schnitzels
Food IngredientsFIrst

Belgium-based Schouten Europe has created a replacement for textured proteins using a self-developed fiber. The family-owned company from Brabant, has been a market player in meat substitutes since 1990 and is applying this fiber technology for the first time in its new plant-based schnitzel.
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Ferrero unveils plant-based Nutella in European supermarkets
Food IngredientsFIrst

Ferrero has launched a plant-based Nutella spread on track to be sold in select European markets this autumn. According to Ferrero, Nutella Plant-Based delivers the “same unmistakable Nutella experience” but removes milk and adds vegetal ingredients such as chickpeas and rice syrup.
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Every’s vegan eggs receive US patent for protein made via precision fermentation
Food IngredientsFIrst

Every has been granted the foundational US 12/096,784 patent to advance egg proteins produced from precision fermentation using its no-animal egg solution. The patent generally covers any ingredient composition for food products that incorporates recombinant ovalbumin — the principal protein found in egg whites — combined with at least one additional consumable ingredient.
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Dairy protein revamp: Food tech company unlocks precision fermentation for “cow-free casein”
Food IngredientsFIrst

Israel-based DairyX is formulating cow-free casein protein micelles from Pichia pastoris, a yeast strain, using precision fermentation techniques. The method targets dairy cheese’s stretchy and protein-rich traits and using “simple inputs” like salts and sugars, the company genetically engineers the yeast to produce high-quality proteins.
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Gatorade introduces electrolyte booster drink mix to elevate “all-day hydration”
Food IngredientsFIrst

Gatorade Hydration Booster is the company’s first electrolyte powder mix designed to support consumers’ everyday lifestyles. The powder includes a blend of electrolytes from watermelon juice, sea salt, sodium citrate and potassium salt, which consumers can add to water. The formula contains 100% of the daily recommended values for vitamins A, B3, B5, B6 and C.
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Taste and nutrition: Equii partners with Bridor to develop high-protein baked goods
Food IngredientsFIrst

US-based Equii has announced a manufacturing and distribution partnership with French baking company Bridor, aiming to elevate the quality and nutrition of bakery products. Equii will supply Bridor with protein-packed yeast flour, known for its complete protein profile, containing all nine essential amino acids.
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Perception problems: Plant-based innovation in Asia needs to find right format to strengthen health benefits correlation – expert panel

FoodNavigator-Asia

Plant-based product manufacturers still targeting the Asian market need to identify the right product formats that can strengthen the category’s correlation with health benefits, or risk further industry slowdown, experts claim.

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Nutri-Level labelling: Indonesia plans new food labelling laws to mandate front-of-pack grading scheme

FoodNavigator-Asia

The Indonesian government has proposed new regulations that would mandate the use of its upcoming Nutri-Level front-of-pack traffic light labelling system for food products considered high in sugar, salt and fat.

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Singapore’s Natural Trace seeks to combat food fraud, fill gaps in existing traceability tech with DNA-based ingredient

FoodNavigator-Asia

Singapore-headquartered firm Natural Trace aims to address the limitations of existing traceability technologies through its DNA-based ingredient, while contributing to combatting food fraud and ‘irresponsible market behaviour’.

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Halal advancements: Indonesia on the brink of ‘golden opportunity’, but quality and infrastructure focus needed

FoodNavigator-Asia

Indonesia will be able to capitalise on a ‘golden opportunity’ with its halal food products industry as long as it improves product quality, safety and infrastructure, according to a leading halal certification official.

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Made in Vietnam: Stricter origin labelling regulations for food products to be finalised in 2025

FoodNavigator-Asia

The Vietnamese government has started to draft a proposal for stricter country-of-origin labelling for food products, to prevent fraud and boost international trade.

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Vietnam's F&B ingredient expo to officially launch next week

VnExpress English

Fi Vietnam 2024, the largest edition of the country’s food and beverage ingredients industry expo, will take place from Oct. 9-11.

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Coca-Cola ThaiNamthip marks 65 years of refreshing Thailand and making a positive impact

Bangkokpost.com

As the country’s pioneer in non-alcoholic beverage manufacturing, Coca-Cola ThaiNamthip is celebrating its 65th anniversary by empowering its human heritage, known as “Khon ThaiNamthip,” to take the next step towards future growth and advancing Thailand’s sustainability agenda.

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Myanmar showcases cultural products, traditional food at Chongqing Expo

Global New Light Of Myanmar

The Ministry of Foreign Affairs has reported that Myanmar showcased its cultural products and traditional food at the 13th International […].

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Want to get a halal certificate in Malaysia? Here’s how much it costs and how long it takes

The Malay Mail

Always wanted to get a “halal” certificate for your restaurant to reassure your Muslim customers that the food you sell is allowed to be eaten in Islam, but just did not know where to start?Here’s a quick summary of what you need to know, based on information from the Department of Islamic Development Malaysia’s (Jakim) Halal Malaysia Portal website and its 119-page manual published in 2020.

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Nature’s palette: Indonesia's Sima Arome taps Asia’s shift towards plant-based extracts

FoodNavigator-Asia

Indonesian flavour extracts and essential oils firm Sima Arome is ramping up its plant-based offerings to tap into growing demand for functional products in Asia.

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Related Articles & Trends

Food Trends – December 2024

Food Trends – December 2024

Dec 11, 2024

Plant-based alternatives found to match or surpass animal products nutritionally worldwide, Is maple the smarter sweetener, and more. Find out what journals and industry experts have been discussing in the last four weeks.

Food Trends – November 2024

Food Trends – November 2024

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Visual appeal crucial to deliver healthier beverages to children, Microbial yeast protein must expand product formats in order to reach larger audience, A growing trend in functional wellness, and more. Find out what journals and industry experts have been discussing in the last four weeks.

Food Trends – September 2024

Food Trends – September 2024

Sep 10, 2024

Natural vs added sugars: Here’s how they differ, and what they do to our bodies, Feline flavors: Scientists use cats as “taste testers” to elevate pet food appeal, Nature-based ingredients and functionality drive clean label emulsifier innovation, and more. Find out what journals and industry experts have been discussing in the last four weeks.

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