News on Nutrition from Asia

By 2040, potato wafers will delight all the senses with enhanced taste, nutrition, texture, and appearance—driven by advances in food tech, agriculture, and changing consumer demands.

Major Japanese snack-maker Calbee Inc. said Thursday that it will extend the 'best before' date for its potato chip products by two months.

Despite being an early bird in branded packaged snacks, PepsiCo India faces tough competition in this category. The company bets on its Kurkure brand combined with local flavors to keep up with the competition.

In Taiwan, the Food and Drug Administration under the Ministry of Health and Welfare is taking steps to remove artificial trans fat from Taiwan’s food supply chain.

DSM Nutritional Products has opened a Nutrition Innovation Center for Asia Pacific as part of DSM’s new S$8.8 million premises at Mapletree Business City, further strengthening Singapore’s thriving nutrition science and technology ecosystem.

Last month, McDonald's India has cut the amount of calories and salt on its Indian menu as it fights to hold on to customers in a rapidly growing developing market where newer, healthier fast-food options are just starting to catch on.

The All India Food Processors Association (AIFPA) Wednesday approached the Delhi High Court, pleading that the court should hear them before passing any final order on a petition that seeks ban on carbonated beverages and junk food in school and colleg...

In 2013, McDonald's is planning to open its first vegetarian outlet in the hills near the Vaishno Devi, a holy Hindu temple in Jammu & Kashmir, India.

Poverty affects 40 percent of people in Bangladesh, and malnutrition is among the highest in the world, with 56 percent of preschoolers underweight. In an effort to combat these alarming numbers, the International Potato Center (CIP) is launching a ne...

Although potatoes are for most people not the first food that comes to mind as a source of anti-oxidants, potatoes ARE an important source for healthful anti-oxidants and polyphenols.

Adding low concentrations of vinegar to foods may enhance perception of saltiness and enable food manufacturers to cut salt content without affecting taste, according to new research from Japan. The World Health Organization recommends that per capita ...