An inspection and review conducted by South Korea’s authorities found that most of the supplements of questionable quality being sold only were from US brands.
China’s beverage giant, Hangzhou Wahaha Group has seen an increase in sales of its sugar-free soda and alkaline water products this year, as consumers continue to seek healthier and more innovative beverages.
Nestle Japan’s new KITKAT Snax – which was launched alongside its first officially-approved craft beer - is not targeted solely at alcohol-drinking adults, but for all consumers looking for a sweet and salty snack, the firm has clarified.
Consumption of Pokka’s lemon juice product, Lemon 100, has been found to significantly suppress spikes in blood glucose after a meal of rice, a new study reports.
Japan has by banning the use of the terms ‘artificial’ and ‘synthetic’ to describe food additives on all food and beverage labels after consumer research found they were causing consumers to shun such products.
Japan’s domestic tea leaf consumption shows no sign of reversing its longstanding decline with ready-to-drink beverages and coffee continuing to gain popularity at its expense across the nation.
Radiation levels in Japan’s bottled water – which soared in popularity following the 2011 Fukushima nuclear accident – have been found to be in line with levels across the world.
China has emerged as a saviour for the durian industries in Thailand and Malaysia throughout the COVID-19 pandemic outbreak, with solid demand and import growth continuing even throughout lockdowns despite earlier pessimistic predictions.
Danone China has launched two new products for its Aptamil Essensis 3 range, including an A2 milk and a formula said to contain the highest level of human oligosaccharides (HMOs) across the firm’s entire early life nutrition portfolio.
Confectionery giant Perfetti Van Melle has collaborated with Toyo Beverage to introduce its first range of drinks in Japan under the Chupa Chups brand.
The Chinese authorities has opened a public consultation to consider the use of milk minerals and a particular bacteria species as novel food raw materials.