Science Shorts APAC: AI in Food Design, Hybrid Protein Strategies, PepsiCo Accelerators & TCM-Driven Functional Foods
PYD- 3 days ago
- 2 min read
Asia’s food innovation frontier is shifting rapidly—from AI-powered food formulation and functional herb integration, to hybrid protein breakthroughs and global firms like PepsiCo doubling down on regional accelerator partnerships. R&D, sustainability, and consumer health remain at the core of new growth strategies.
China’s Functional Foods Need Academic Co-Pilots
TCM herbs continue to underpin China’s functional food sector, yet progress remains slower than expected. At FIC 2025, Prof. Zhengqiang Jiang highlighted academia’s critical role in decoding TCM’s vast knowledge base and accelerating its integration into everyday nutrition. Stronger academic-industry collaboration is now essential to ‘upgrade’ the sector through evidence-based formulation and safety.
AI Moves Beyond Automation: The New Co-Pilot in Food Innovation
Artificial intelligence in APAC’s food sector is maturing. While early use cases
focused on automation and predictive analytics, AI is now influencing product formulation, process optimisation, and time-to-market.
According to FFA25’s Isabelle Decitre, AI is no longer just a tool—it’s becoming a true co-designer of future food systems.
PepsiCo APAC: Accelerating Win-Win Innovation with Start-Ups
PepsiCo’s Greenhouse Accelerator (GHAC) APAC 2025 has selected 10 startups across sustainability and circularity—from upcycled inputs to green hydrogen systems. Chief Sustainability Officer Ashley Brown emphasised that GHAC is not CSR—it’s a strategic co-innovation platform, creating commercial and environmental impact in tandem.
AI and Alt-Protein Dominate Future Food Asia Finalist Roster
The 2025 Future Food Asia Award shortlist features 10 startups, with a surge in AI and healthier food alternatives. Singapore’s Aquaeasy and China’s Changqingtang3d lead the AI entries, showcasing how tech can enhance sustainability and nutrition. The jury selected finalists from 150+ applicants across 25 countries.
Hybrid Products: The Protein Future Beyond “Alternative”
Experts now see hybrid products—not just plant-based meat—as a key to solving nutritional gaps in Asia. By combining plant and animal proteins, innovators can deliver better taste, digestibility, and nutrient diversity. SIFBI’s Head of Nutrition noted this shift unlocks more than protein—it enables a new class of functional, versatile food options.
From AI-led formulation to hybrid protein breakthroughs and functional herb R&D, Asia’s science-led food future is diversifying fast. Startups and incumbents alike are finding growth at the intersection of tradition, tech, and taste.
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