The Japanese food producer will spend a total of five billion yen (US$47.9 million) to expand its Saitama plant’s capacity for functional yoghurt.
Functional foods are trending among consumers now, but what are they and how can manufacturers use these to better cater to consumers? Ms Emil Fazira Bte Kamari, research analyst at Euromonitor International shares more.
A survey commissioned to study Americans’ awareness of and attitudes toward functional foods provides insights to how consumers perceive these products. By Sarah Romotsky, associate director of health and wellness, International Food Information Council
With consumers becoming more health conscious than ever, manufacturers have to react by value-adding their products using functional ingredients. The key to success will lie in identifying the trends. By James Bauly, marketing director Asia Pacific, DSM Nutritional Products
Clean label is a clear trend across global food markets and new product launches in the clean label space have steadily increased over the last decade. By Edwin Bontenbal, Director of Market Development Food, Corbion Purac
With megatrends like urbanisation, greater health awareness, a growing middle class, and an ageing population continuing to drive developments in the food industry, which sectors have thrived in the consumers’ quest for better health, convenience and functionality? By Sherlyne Yong
Nutrient premixes can streamline production processes and help manufacturers save on costs. Besides considering the interactions of the ingredients, a good premix must take into account overages as well. By Cathy Arnold, senior formulation scientist, Fortitech