The flourishing market of instant noodles in Asia Pacific
With more than 100 billion servings consumed annually, instant noodles' demand is growing. Learn more about consumers expectations....
21 March, 2022
Asia Pacific
White paper about salt reduction in Asia Pacific
Discover how yeast ingredients can offer natural solutions to help food formulators in Asia Pacific achieve up to 30% salt reduction while preserving the organoleptic properties...
21 September, 2021
Asia Pacific – Unlocking taste with sustainable and clean-label yeast extract
Discover how yeast extract can help you to formulate regional taste in key applications such as Japanese roasted sesame salad dressing, Indian masala oats...
21 September, 2021
Salt reduction: reformulation challenges in Asia Pacific
We have established a portfolio of dedicated yeast extract solutions in Asia Pacific (APAC). The objective is to help developers reduce salt in foods ranging from snacks, sauces, and seasonings, to plant-based meat alternatives....
22 April, 2021
Biospringer reveals yeast extract solutions for seafood, meat and dairy analogues in Asia Pacific
“Soy, beany, green, and other off-notes are naturally present in plant-based proteins" notes Vicky Tio, Biospringer Senior Food Technologist. “These are common technical challenges faced during the development of meat analogues”....
21 April, 2021
The market of plant-based proteins in Asia Pacific
Meat analogue, also known as meat substitute or mock meat, is not new in Asia. The introduction of meat analogues emerged in 6th century AD, influenced by the restricted diet from Chinese Buddhism back in those days. ...
02 November, 2020
Meet Jane WANG, Food Application Manager at our Culinary Center in Shanghai
Meet our Expert Jane WANG, Food Application Manager at the Biospringer Culinary Center China. Jane answered our questions about her work and missions at Biospringer....
21 February, 2020
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