#Foodinnovation

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.

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.