Automating Asian Seafood, Dates as a Functional Snack, Kimchi for Immunity and More

Blue Economy Obstacles: Automation and Changing Perceptions Are Key to Growing Asia’s Seafood Sector

The seafood sector in Asia requires a major transformation, both in terms of operational technologies and a change in perception, if the industry wants to see an effective and lasting transformation.

That was the conclusion reached by a panel of experts at the recent SEA Agri-food Roundtable in Bangkok, including Thai Union Global Innovation Director Tunyawat Kasemsuwan, Atlas Capital General Partner Djoann Fal and Vertical Oceans CEO John Deiner, in a session moderated by Temasek Operating Partner Ralph Graichen.

Dates’ High Nutrient Content and Antioxidant Effects Highlight Their Potential in Functional Snack Bars – Saudi Study

According to Saudi scientists, the bioactive compounds, high nutrient content and antioxidant properties of dates make the fruit an excellent ingredient for functional snack bars.

Despite the growing popularity of nutritional bars, there is a lack of research examining changes in biomarkers of oxidative stress following the consumption of these functional snacks.

To investigate and compare the effects of a date-based bar (DBB) and a fruit-based bar (FBB) on antioxidant status, a randomized crossover trial funded by the Office of Scientific Research and Innovation, Ministry of Education, Saudi Arabia was conducted.

Kimchi-derived probiotic shows potential as a functional ingredient due to its positive effect on immune regulation – RCT

A new study has found that a probiotic strain isolated from Korean kimchi has a beneficial effect on immune regulation, especially in people with weakened immune systems, pointing to its potential as a functional health food.

Heat treatment Lactiplantibacillus plantarum nF1 (HT-nF1) is an inactive form of a probiotic isolated from Korean kimchi. Previous studies have shown that HT-nF1 increases immune cell activation and production of various immunomodulators, including interleukin-12 (IL-12), immunoglobulin G (IgG), and immunoglobulin A (IgA).

To determine the effect of taking HT-nF1 on improving immune system function, South Korean researchers conducted a randomized, double-blind, placebo-controlled study.

Salt-Free Strategy: Heartful Flavours aims to reduce sodium with innovative offering of Asian staples

Australian start-up Heartful Flavours is trying to convince consumers that their taste buds can get used to less salt by stepping up promotion of its sodium-free Asian products.

Food startup Heartful Flavors offers salt-free sauces in sachets that recreate Asian favorites without sacrificing flavor. Asian food is unique for its spices and sauces. However, staples like soy sauce, oyster sauce, and fish sauce are high in sodium.

In 2023, a report by the World Health Organization (WHO) found that the average global sodium intake for adults is 4,310 mg/day, or 10.78 g of salt/day. This is more than twice the WHO recommended intake of less than 2,000 mg of sodium/day, or <5 g of salt/day, meaning that a tablespoon of soy sauce would already be half of the recommended daily intake.

Brewery pomace is a promising snack ingredient that could be recycled to help regulate blood sugar levels, new study finds

Brewer’s grains, especially those fermented using tempeh mould, are a promising ingredient that can not only be used as a snack but also reduce food waste.

In a randomized controlled trial (RCT) funded by the Ministry of Education, researchers from the National University of Singapore found that consuming brewer’s grain (BSG) cookies can help regulate blood sugar levels. In addition, BSG fermented by Rhizopus oligosporus (RO), or tempeh mold, will have more nutritional value.