China Focus: Capturing the Gen Z market, Japanese seafood ban, China’s beverage space, and more
China Focus: Capturing the Gen Z market, Japanese seafood ban, China’s beverage space, and more...
All posts by Audrey Yow
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Audrey Yow
19:21
India’s FSSAI to tighten licensing rules for ‘high risk’ products
Food operators of “high risk” categories will no longer be eligible for basic FSSAI registration, and must transition to a
Audrey Yow
04:26
India’s quest to quash misleading food labels hinges on consumer awareness
India’s food safety regulator has launched a digital tool for consumers to report misleading food labels — but experts warn
Audrey Yow
04:26
Five ways to future-proof plant-based strategies in APAC
We spotlight five key strategies food firms can adopt to stay competitive in the fast-growing plant-based sector, particularly in APAC
Audrey Yow
21:25
India’s Biokraft Foods aims for 2026 commercial launch of cultivated seafood
Leveraging its proprietary 3D bioprinting and bioink technology, Biokraft has developed native trout cell lines to produce whole-cut cultivated fillets...
Audrey Yow
21:23
Hybrid push: Korean food tech firm targets halal growth across B2B and B2C markets
Simple Planet hopes its blended B2B-B2C model can tap into the growing halal market in APAC and Middle East...
Audrey Yow
10:24
Healthier, spicier, faster: Amoy Canning taps vegetarian and condiment trends in Asia
Amoy Canning has expanded its line-up to include cooking kits, ready-to-eat vegetarian meals and chilli crunch toppings...
Audrey Yow
14:26
‘Convenience is the buzzword’: Tee Yih Jia expands ready-to-eat range for Asia and beyond
The hae bi hiam or crispy prawn rolls cater to the snacking and souvenir markets among tourists and locals...
Audrey Yow
01:26
Snaxfarm eyes global markets with modernised traditional treats and intense, spicy flavours
Snaxfarm launched Roll Max in April and is set to be exported to other Asian regions in the coming months...
Audrey Yow
01:21
Fibre fortification: Seizing opportunities in China’s dietary gaps and emerging food trends
An apple-shaped three-layer mousse cake, made with pectin, starch, and polydextrose for structure and taste...
