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Oral, skin and cognition research: Korean probiotics firm Bifido kickstarts series of local and overseas clinical trials By Tingmin Koe South Korean firm Bifido INC is conducting a series of human clinical trials at home and abroad as it seeks to make efficacy claims on product labels.
Bifido INC was founded in 1999 by Dr Geun Eog Ji, professor at the Food Science and Nutrition faculty in Seoul National University.
Specialising in both probiotics and pharmabiotics, the company was selected as the National Research Lab for Probiotics in 2003. It is also listed on the Korea Exchange KOSDAQ.
Currently, it owns proprietary strains
WHO’s Ayurveda push applauded but Indian industry calls for clearer regulations to propel growth India’s Ayurveda nutraceuticals and medicines industry players have welcomed efforts by ministers and the World Health Organization (WHO) to promote the safe and effective use of traditional medicines, but has also urged for clearer regulatory guidelines.
India’s Ministry of AYUSH recently signed a letter of exchange with the WHO South East Asia Regional (SEAR) Office in New Delhi on Monday (Feb 15), pledging to integrate these traditional practices into national health care systems.
“As a major outcome of this partnership, the Ministry of AYUSH and WHO would be working to identify various challenges faced by the member states of SEAR in regulating, integrating and further promoting traditional systems of medicine in the respective countries,” the Ministry of AYUSH said.
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Authentic approach: Indonesia’s first plant-based meat firm Green Butcher banks on local flavours to pique interest By Pearly Neo Indonesia’s first homegrown plant-based meat firm Green Butcher is banking on its localised flavours and spices focus to pique the interest of the nation’s consumers and grow the domestic category.
According to Green Butcher Co-Founder Helga Angelina Tjahjadi, staying authentic to Indonesian flavours is important to the firm in order to set itself apart from other plant-based meat firms entering the market, particularly as the local plant-based market is still in its early stages.
“We maintain a strong focus on authentic Indonesian and South East Asian flavours as well as strong nutrition profile [as our main value proposition] to our main consumer demographic, upper middle flexitarian and vegan consumers,” Tjahjadi told
Well spent: Healthy noodle firm KosmodeHealth seeking spent barley partnerships with major F&B brands A Singapore food tech firm that upcycles barley into healthier noodles wants to partner with major brewers and beverage brands to put their by-products to better use.
KosmodeHealth manufactures upcycled zero-starch, zero-cholesterol noodles, targeting a gap in the noodles market for low-GI, high-protein products.
According to KosmodeHealth Co-Founder and CEO Florence Leong, there are various noodles in the market today which are either low in GI or high in protein and fibre – but rarely any which exhibit both functions.
“There is a huge gap in the noodles market for such products – in terms of low-GI, there are noodles made of konjac but these have no protein or fibre, whereas 100% buckwheat noodles are high in protein,, but exhibit medium GI,” Leong told
Only 15 countries worldwide are still implementing import restrictions on food items from Japanese districts that were stricken by the Fukushima nuclear power plant meltdown disaster in 2011 – but progress with those that remain may be hard to achieve in the short term.