New research shows that chains across the region are still figuring out how to capitalize on what experts have called a “once in a generation opportunity.”
In a historic decision, Nanyang Technological University (NTU)—one of the top universities in Asia—has approved a new undergraduate course titled “Future Foods - Introduction to Advanced Meat Alternatives.”
Successfully making the leap into the lucrative Chinese market requires having a strategy that reflects what local consumers are really craving.
The World Health Organization’s Regional Office for the Western Pacific (WHO WPRO) joined forces with GFI’s global affiliates to host a historic two-day workshop focused on “Regulatory and Food Safety Aspects of Alternative Proteins for Conventional Animal Products.”
In the race to capture the future of food, 2.0-level plant-based brands in Asia aren’t simply keeping up—they’re taking the lead.