‘All about health’: Bebop takes dairy-free ice cream across APAC
Bebop is targeting APAC markets with a dairy-free, plant-fat ice cream as it seeks to scale beyond Taiwan
Bebop is dairy-free and made entirely with plant fats, using a blend of ingredients including cashew, coconut, almond, oats, soy and rice to recreate the creaminess and texture of conventional ice cream.
The brand is also targeting consumers who want to enjoy ice cream without adding as many calories to their diet.
China’s cultivated meat push faces consumer reality
China is backing cultivated meat to strengthen food security, but high costs, weak investment and consumer habits could stall its global ambitions
For President Xi Jinping and the Chinese government, this is a question of national security.
As the world’s second most populous nation, China consumes almost a third of the world’s meat and is the world’s largest importer of meat and dairy. Food security is a very real concern.
Grass-fed dairy: Ireland eyes Asia’s premium nutrition boom
Ireland has its sights on Asia’s growing premium nutrition market, positioning its grass-fed dairy credentials to meet rising demand for quality dairy products
All European dairy from Ireland is grass-fed dairy, which has long been known as a premium form of dairy — studies have shown that this contains higher amounts of linoleic acid (omega-6 fatty acids) and omega-3 fatty acids, both of which are essential fatty acids that must be consumed from food.
PepsiCo flags major gap in women’s sports nutrition
PepsiCo is calling for more practical women’s sports nutrition products and research, with greater focus on areas such as hormonal health and body image sensitivities
According to the food and beverage giant, women are largely underserved in terms of targeted, science-backed sports nutrition solutions because globally only some 6% of sports science research is focused on women, per data from the Gatorade Sports Science Institute.
AI identifies nearly 800 plant proteins for next generation of meat substitutes
Such plant proteins could offer food manufacturers new clean-label emulsifiers for plant-based products
Researchers from the UK’s University of Leeds have developed an AI process that can rapidly identify plant proteins capable of acting as emulsifiers, from a choice of tens of millions of initial candidates. The process has already identified nearly 800 proteins.
These proteins could potentially be used widely in both food and cosmetics. They could be particularly useful in plant-based meat substitutes.
