Esther Ong, Product Manager of Biospringer Asia Pacific, and Ming Pei Yeo, our local Culinary Center’s Food Technologist presented a webinar on the cost optimization with Biospringer’s yeast extracts....
Our main strength is to have international teams, with complementary expertise in different application segments and deep knowledge about local markets and local needs. That allows us to be as close as possible to local taste trends and consumers’ expectations. ...
Consumers are seeking authentic region-specific cuisines, we explored the key local taste profiles across Asia to identify the most popular ones....
With more than 100 billion servings consumed annually, instant noodles’ demand is growing every year. Discover the 5 things you need to know about this market. ...
With more than 100 billion servings consumed annually, instant noodles' demand is growing. Learn more about consumers expectations....
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...
Discover how yeast extract can help you to formulate regional taste in key applications such as Japanese roasted sesame salad dressing, Indian masala oats...
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....
“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”....