#Foodinnovation

A sweeping new line of blended proteins is moving from lab benches into pantries across Asia, and its promise could ripple through Thailand’s food security, farming, and everyday meals. In a major regional effort led by NECTAR, a consortium studying the “Future of the Industry: Balanced Proteins APAC” is testing how combinations of plant, fungal, and animal-adjacent ingredients can deliver meat-like satisfaction while easing pressure on land, water, and farming systems. The Singapore-focused phase in particular shows taste tests where blends sometimes outshine traditional animal meat in consumer panels. If these early signals hold, Thai households—facing rising protein prices and shifting dietary expectations—could see more versatile, culturally familiar options at markets and in eateries within a few years.

A new protein bar named David has drawn global attention, created by founders with ties to RXBar and a keto cookie startup. Marketed as a high-protein, low-calorie option and endorsed by longevity influencers, it has sparked millions in sales and even disputes over its proprietary ingredients. As the protein craze resurges, social media momentum and investor interest are high, but nutrition experts warn that hype may outpace proven health benefits. For Thai consumers and businesses, the trend offers potential gains alongside prudent cautions amid shifting regional dietary habits.

A new protein bar called David, led by entrepreneurs behind RXBar and a keto cookie startup, has become the latest sensation in the ever-expanding world of functional snacks. Marketed as the ultimate high-protein, low-calorie bar and championed by prominent longevity influencers, the product has rapidly sold millions of dollars’ worth and even prompted legal skirmishes over its proprietary ingredients. But as the “protein arms race” intensifies—marked by social media frenzies and record-breaking investor interest—nutrition experts are questioning whether this surge is driven more by viral marketing than actual health needs. For Thai consumers and businesses, this trend signals both opportunity and caution amid changing dietary habits across the region.

Lemons, long a humble fixture in Thai kitchens and street food stalls, have been revealed as the healthiest fruit of all, according to a series of recent scientific studies and media reports. This finding, upending the classic rivalry between apples and bananas for the crown of healthiest fruit, places this small but mighty citrus front and center in the pursuit of better health and disease prevention for people in Thailand and beyond. At a time when diet-related illnesses remain a growing concern in the kingdom, the research highlights practical, affordable ways for Thais to enhance wellness using an ingredient already woven into national cuisine and daily life.

Lemons are stepping into the spotlight as a top health-promoting fruit, offering a simple, affordable way to boost well-being in Thailand. This finding arrives as diet-related illnesses rise and Thai families seek reliable, plant-based strategies for disease prevention. The lemon’s everyday presence in Thai kitchens and street food culture makes it a natural ally in the national effort to improve nutrition.

A recent cross-country review highlighted lemons for their high vitamin C, fiber, and a powerful mix of antioxidants such as flavonoids. Researchers compared fruits by nutrient density per calorie and found lemons consistently strong across key measures. A couple of tablespoons of lemon juice can contribute meaningfully to daily requirements, underscoring its potential as a lightweight, healthful daily habit.

A new study from the Swedish University of Agricultural Sciences and Chalmers University of Technology proposes a practical way to lower mercury in tuna by 25–35 percent. The approach uses cysteine, a naturally occurring amino acid, in the packaging system for canned tuna. This active packaging method works while the product sits on shelves, potentially boosting food safety without extra processing.

Mercury in fish has long raised concerns, especially for pregnant women and young children who are advised to limit high-mercury seafood. Researchers point out that cysteine has a strong affinity for binding mercury, offering a direct means to reduce mercury levels in tuna. In experiments, tuna immersed in a cysteine-containing solution transferred mercury into the liquid, lowering the fish’s mercury content significantly. Importantly, tests showed no noticeable changes in taste, aroma, or appearance even after two weeks of exposure, a key factor for consumer acceptance in Thai markets.

In a groundbreaking study from Swedish University of Agricultural Sciences and Chalmers University of Technology, scientists have unveiled a promising method to reduce mercury levels in tuna by up to 35 percent, a breakthrough that could significantly enhance food safety. This new approach involves the incorporation of cysteine, a naturally occurring amino acid, into the packaging process of canned tuna.

Mercury contamination in fish has long been a concern, particularly for individuals such as pregnant women and young children, who are advised to limit their intake of high-mercury fish. This new method leverages the chemical affinity between mercury and cysteine. Cysteine is a natural candidate for capturing mercury, as shown by prior research where its strong binding properties were evident.