A growing number of clinical studies focusing on probiotics is seen in Asia, with China and Iran seeing exponential increase in recent years, according to an International Probiotics Association-backed review.
Trade body Natural Health Products New Zealand has called for the removal of a research paper which claimed that six out of 10 of the country’s best-selling fish oil products contained less omega-3 fatty acids than what was stated.
Vitamin D’s effects on peripheral arterial disease (PAD) in type 2 diabetes patients require more clinical evidence, despite the link between the two, say researchers in China.
A new report has revealed that the number of notable investments into China’s plant-based sector rose significantly over the past year, whether in the areas of plant-based snacks, plant-based beverages or tech-enhanced alternatives.
Japanese egg-based products giant Kewpie is looking to develop further on its internal research and health-focused products to further expand its personalised product portfolio.
The world's first cell-based research centre, a new science-based polyphenol-rich drink, a study on wagyu beef and more feature in this edition of Science Shorts.
The Asia Pacific region has emerged as a global leader in salty snacking markets and innovation, claiming four of the top five spots for salty snacks product launches last year.
The second phase of New Zealand's High-Value Nutrition National Science Challenge will see a significant portion of its work focused on China, alongside New Zealand and Singapore.
Black goji berries have been identified as a potential natural colourant source that is able to produce red, purple, and blue colours depending on the pH levels.
Thai food manufacturing giant Charoen Pokphand Foods PCL (CP Foods) is targeting 30% of its new product development (NPD) this year to be focused on healthy food products.
Singapore is rightly proud of its status as South East Asia's leading food and nutrition hub, but the city state is refusing to rest on its laurels, and is now striving to develop a thriving start-up scene and tackle challenges around food safety,...
Honey tracking, Coca-Cola policy manipulation claims, vertical farming in New Zealand, gluten in gluten-free products and more feature in this edition of Science Shorts.
In our year-end round up of the most-read stories relating to food science and research this year, we recap studies and discoveries from India, China, Korea and more.
A new research report has identified six megatrends in food systems in Asia, along with several opportunities and recommendations for companies and policymakers in managing these.
We take a look at the latest findings in food science, including the effects of sugar tax, underutilised foods, ultraprocessed foods consumption and more.
Scientists in Malaysia are looking to replace the world's Big Four crops with under-utilised options to help solve global food security issues, especially in Asia.
The importance of digital technology and machine learning as a means to provide precise, tailored nutrition took centre-stage at Probiota Asia 2018, as Danone revealed some of the pioneering research it is undertaking in Singapore.
Opportunities to boost food science and safety in Singapore, as well as academic findings around the benefits of camel milk consumption and the dangers of high salt intake are under the microscope in our monthly food science round-up
The Waters-sponsored International Food and Water Research Centre (IFWRC) has opened its doors to applicants from food companies and other scientists with food and water safety-related projects.
Australian researchers have found that dual implementation of the Health Star Ratings (HSR) and Nutrient Profiling Scoring Criterion (NPSC) to advertise product healthiness is "likely to result in confusion for consumers".
The UAE’s quest to extend food shelf life has recently received a boost with the Dubai Central Laboratory moving its plans forward with the approval of a new study.
A new research laboratory will explore the potential benefits of complex carbohydrates that include natural immune system enhancers and high-quality cosmetics.
With momentum building for crowdsourcing and funding as a platform for nutrition research, scientists warn that greater control may be needed to safeguard the quality and validity of such studies.
The Australian Science and Innovation Awards for Young People in Agriculture, Fisheries and Forestry was won by Queensland pork researcher Tracey Muller.
Cereal chemists, food scientists and even culinologists will feature in Ingredion's new innovation centre in Singapore—the latest in a series of international food development facilities opening in the city-state.
New research from the University of Adelaide has added to the debate about how our bodies respond to artificial sweeteners and whether they are good, bad or have no effect on us.
Organisers of Vitafoods 2014 want submissions for the next year’s conference that runs in conjunction with the Geneva ingredients and finished expo on May 6-8 next year.
Interview: Prof Suhaila Mohamed, Universiti Putra Malaysia
Government financing and promotion of herbal ingredients research has helped Malaysia to become one of the world leaders in the field, according to one of the country’s pre-eminent researchers.
Nestlé has opened a new extension to its research and development centre in Singapore that it says will allow greater focus on the Asia-Pacific region—its fastest-growing market.
Understanding India’s consumer food trends is never an easy job, and with this in mind, Nestlé has opened its first research and development centre in the country. It will use the new facility to generate a better knowledge of the market, tastes and people.
Last week saw a furious row between researchers in France and their critics from around the world after they published new findings on the effect of genetically modified Roundup maize when it is fed to rats.
Dr Dipak K Das, PhD, the once lauded and now infamous resveratrol researcher accused by his longtime employer the University of Connecticut of fabricating data over seven years in more than 25 individual studies, says he is the victim of a racist campaign...
A Norwegian research project is underway to identify flavours from marine bioprospecting that could be used as a source for seafood flavouring in the Chinese noodle market.
The Australian dairy industry continues to target product innovation with a new grant specifically designed to encourage innovative new ways of thermal and non-thermal processing and producing fermented foods and cultures.