Month: February 2020

Lactic acid remains the key ingredient being used to support the gut microbiome across a wide range of food and beverage releases in Japan, one of the most forward countries globally in this category.

Nostalgic childhood flavors that bring adults back into a more carefree, youthful moment (think S’mores flavored churros or PB&J ice cream) may have had their time in the sun. Recently, it seems that the trend is going the other way – with manufacturers going after more sophisticated taste profiles and presenting them in kid-friendly formats. Using data gathered from AI-driven flavor prediction service Capchavate, Asian Consumer Intelligence explores how these “grown-up” variants are appearing across a variety of formats usually associated with a younger demographic.

Manufacturers and retailers in the F&B industry have long heeded the call for driving change through sustainability and championing environmental advocates. What has significantly grown over the past year, however, is just how much noise these companies are making in terms of their PR and marketing campaigns on mitigating carbon footprint at all points in their production chain. Now, more than ever, we’re seeing a bigger trend on “visible sustainability.” Best-practices and green innovations are playing a bigger part of the brand story and climate conscious messages are getting louder.