It’s out of the ocean: Proprietary fat formation and downstream tech are start-ups’ key to replicating the buttery sensation of true Bluefin Toro Ness-Ziona, Israel- Cell-based seafood maker Wanda Fish, Ltd. unveils its first cultivated bluefin tuna toro sashimi. The creation of this prototype addresses the burgeoning demand for bluefin tuna via a pollution-free, quality-consistent, and sustainable supply of the highly sought-after fish. The raw toro specialty is composed of the … [Read more...] about Wanda Fish unveils its first cell-cultivated bluefin tuna toro sashimi
Asia Food Journal
CP Foods drives sustainable surplus food management through Thailand’s Food Bank Initiative
Charoen Pokphand Foods Public Company Limited (CP Foods) reaffirms its dedication to food security through sustainable management of surplus food and reduction of food waste across its operations. Along with this mission, CP Foods is spearheading its involvement in the "Thailand's Food Bank" initiative. This collaboration involves the National Science and Technology Development Agency (NSTDA), the SOS Foundation, and private sector partners to reduce food waste in landfills. This partnership … [Read more...] about CP Foods drives sustainable surplus food management through Thailand’s Food Bank Initiative
Elevating the Beverage Experience: The Crucial Role of Texture
By Cath Isabedra In beverage innovation, a seismic shift is underway, transcending the conventional boundaries of taste to delve into the nuanced world of texture. It's a shift that Cara Zhuang, Senior Manager of Asia Pacific Marketing at CP Kelco, articulates with compelling clarity and insight. Through her lens, we gain an unparalleled view into the art and science of crafting beverage textures that complement and elevate the taste to create genuinely immersive sensory … [Read more...] about Elevating the Beverage Experience: The Crucial Role of Texture
