By Cath Isabedra The future of food is being rewritten, and soy protein is at the heart of this transformation. Once viewed primarily as a meat substitute, soy has now evolved into a cornerstone of cutting-edge food innovation. It’s now shaping the way we think about nutrition, sustainability, and convenience. From high-performance functional foods to eco-friendly protein alternatives, soy protein is no longer just an option—it’s an industry disruptor. In South Asia, … [Read more...] about The science of soy: How this powerhouse protein is driving a food revolution
Insight
Innovation at the skies: Elevated airline dining at 35,000 feet
By Cath Isabedra Airline food has long suffered from a bad reputation—bland, uninspired, and seen as a necessity rather than an experience. But under the leadership of Catherine Goh, CEO of Santan, that perception is shifting. “Let’s be honest—airline food has a bad reputation, and we set out to change that,” says Goh. “My vision for Santan was to prove that inflight meals can be delicious, high-quality, and packed with authentic flavors.” Santan has successfully … [Read more...] about Innovation at the skies: Elevated airline dining at 35,000 feet
Can food tech innovate like software? Nurasa and New Wave Biotech explore the limits — and opportunities
By Sukhi Wei of Nurasa and Zoe Law of New Wave Biotech New whitepaper outlines how Lean Startup principles can accelerate food tech innovation and scale-up In a region as fragmented and fast-moving as Asia, could Lean Startup thinking offer biomanufactured ingredient innovators a more effective path to validation and scale? A new whitepaper from Nurasa and New Wave Biotech, The Lean Startup Meets Food Tech: Does It Work? explores how Lean Startup thinking - originally designed for … [Read more...] about Can food tech innovate like software? Nurasa and New Wave Biotech explore the limits — and opportunities
