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‘China’s grain, China’s rice bowl’: Stability to take precedence in national food security strategy and 14th Five-Year Plan By Pearly Neo China has emphasised that stability will be the name of the game in government strategies to ensure national food security and the upcoming Fourteenth Five-Year Plan, with particular emphasis on market stabilisation and grain management.
The country’s Thirteenth Five-Year Plan (2016 to 2020) was very much focused on achieving significant results based on innovation and technology, with fast-paced development a key characteristic, but the Fourteenth Five-Year Plan appears to be much more focused on achieving stability and security compared to before when it comes to food security management.
The Japanese government has found no sign of genetically modified (GM) soybean and rapeseed crops having any impact on surrounding biodiversity over 15 years of natural growth, further strengthening its argument for further GM-related approvals in the country.
Dairy products and vegetable sprouts have been identified as key food poisoning risks for pregnant women in New Zealand, leading to the raw consumption of these being removed from official governmental dietary guidance.
Researchers have consolidated the glycaemic index (GI) of 940 common Asian and Middle Eastern food items such as nasi lemak, chapati, dim sum, dates and habba hamra in a review article published in the Nutrition and Diabetes journal.
The review covered foods typically consumed in South East Asia (Singapore, Malaysia, Thailand, Indonesia, Philippines), East Asia (Japan, Korea, China, Taiwan, Hong Kong, India, Sri Lanka), as well as certain parts of the Middle East (UAE, Oman, Saudi, Lebanon).
This is the first GI compendium of non-Western foods. First author Professor Christiani Jeyakumar Henry from the Singapore Institute of Food and Biotechnology Innovation (SIFBI) told
Zeroing in on zero-sugar: Yeo’s plans portfolio-wide reformulation efforts for beverage products Singapore F&B heavyweight Yeo Hiap Seng (Yeo’s) is making plans to reformulate as many products as it can within its beverage portfolio to both keep up with consumer trends, as well as fall in line with upcoming government standards.
Yeo’s is one of Singapore’s oldest beverage firms, having recently celebrated its 120-uear anniversary at the end of 2020, but the firm is adamant on keeping in touch with new trends to improve and enhance its portfolio, according to Yeo’s Singapore CEO and Group Chief Growth Officer Angela Lu.