Malaysian snack brand Kantin Lab aims to counter the dominance of Western-style snack flavours and showcase authentic South ...

This alcohol is usually distilled from fermented sorghum or other grains, but is mainly identified by the use of the fermentation starter ‘jiuqu’ (酒曲) which uses a form of yeast. Baijiu has a history ...

Researchers urge refinements to NOVA’s food classification system, citing confusion between formulation and processing as key ...

Can food firms balance safety and sustainability, or must they choose? Explore the growing tension between these two topics ...

Beverage powerhouse Suntory recently announced the launch of its mid-to-long-term plan for hydrogen power utilisation in its ...

The Food Safety and Standards Authority of India (FSSAI) has proposed stricter licensing rules for manufacturers of high-risk ...

From Japan’s updated food policy to Asahi’s functional product strategy and APAC’s growing appetite for plant-based colours, we spotlight key trends and scientific findings shaping the region’s food ...

New non-invasive nanosensor optimises crop yield and quality for popular Asian vegetables, tackling food security concerns ...

Check out the top 10 F&B industry stories from the past month, from Singapore sodium and fat labelling to Calbee granola ...