Since taking the European Food Safety Authority (EFSA) throne last summer, Dr Bernhard Url has become something of a pin-up boy for the so-called new ‘open EFSA’. But how far exactly is this new executive director willing to take his vision of transparency?

The town of Nelson will welcome New Zealand's first omega-3 fish oil processing plant in December. Campbell Berry-Kilgour, sales director of Seadragon, who hopes the facility will fill a definite gap in the market, talks about the industry and market in New Zealand and Asia-Pacific.

Probiotic fruit drinks face different challenges to their dairy counterparts - but both face the same requirement to taste good.

The potential of probiotics to benefit maternal and infant morbidity and mortality is being shown in on-the-ground projects in Africa and elsewhere, according to lifelong researcher, maternal and infant morbidity and mortality, professor Gregor Reid.

Self-styled 'germvangelist' and microbiologist Jason Tetro says the probiotic industry is obsessed with technicalities and needs to venture back in time to access the innate, holistic power of probiotics.

Alternative proteins are a “hot area” of interest and products such as sandwich spreads made with meal worms could be a thing of the future, according to one food trend expert.

Irish dairy and ingredients group Kerry sees a lot of potential in an Indonesian market where sophisticated nutritionals are gaining ground with a young demographic. It is upping investment in a country with south east Asia’s largest population (250m).

Indonesia's food industry will continue to grow in importance as its population of around 300 million gains wealth, according to some voices in the halls of the Jakarta International Expo at Food Ingredients-Asia last week. But it may have some way to go yet.

From tea yoghurt to coffee fruit energy, portable water enhancement  to Milo’s brand expansions, Mintel shared category-busting innovation at Food Ingredients-Asia in Jakarta, Indonesia, this week.

Japan has always led the world in functional food experimentation even if the results of most of that have remained within the confines of the 127.3m-strong nation with the world's oldest average lifespan - 84.6 years.