Healthy Aging: Asia’s $205Bn Nutraceuticals Market Opportunity




By 2030, over 60 percent of the world’s population, some 500 million people, will be aged 60 or above or above in Asia. To tackle the economic ramifications of the issue, such as the rising costs of healthcare, governments across Asia are developing new strategies that address and promote healthy ageing.

Considered measures to tackle health problems through nutrition include programmes such as national nutrition plans in China; school lunch programmes in India that are interventions to prevent child malnutrition; or stipulating through regulation in Malaysia to restrict access to high-calorie products through food-zoning, which controls the type of food sold in certain areas and makes sure that calorie information is on display; or higher taxes on high-sugar and high-fat food; or even, to incentivize food in Singapore workers to persuade consumers to choose healthier food options.

Today, preventive measures and education offer a USD 205 billion in opportunity for the nutraceuticals industry in Asia.

Food fortification programmes are extremely cost-effective in addressing both over- and under- nutrition as they cost as little as USD 50 per disease. Temasek, referencing multiple sources, estimates that by 2030 in Asia, the markets for food fortification will be USD 125 billion.

Global food companies are removing sugar and artificial preservatives by reformulating products to be healthier. Local brands in China, South Korea, and Vietnam are reformulating products with locally sourced medicinal ingredients such as red ginseng and cooling herbs. The product reformulation market in Asia is estimated at USD 65 billion.

And the functional food market, or food that is fortified and enhanced to provide substantial health benefits, is estimated at USD 15 billion. Among other ingredients, they may contain probiotics, prebiotics, plant stanols, and vitamins such as B, D and minerals such as folic acid.

To enable Asians to explore nutraceuticals, the Vitafoods Asia 2019 Conference and Exhibition will be held in Singapore from 24-25 September 2019. The premier nutraceutical event for the Asia Pacific region, Vitafoods Asia showcases evidence-based products that combat malnutrition, disease, and low immunity, along with the ill effects of obesity, smoking, alcohol consumption, stress, and a lack of exercise. The exhibition features functional beverages and food, dietary and health supplements, health food, natural and herbal medicines, and nutricosmetics that are beneficial to healthy aging

Over 350 international suppliers attend to provide innovative and high-quality nutraceutical ingredients, dietary supplements and services to buyers from Asia. 

Exhibitors include digestive health sponsor, DuPont, Collagen Protein sponsor, Gelita, healthy ageing sponsor, DSM, Curcumin sponsor, Sabinsa, and GenCanna, the official Cannabidiol (CBD) sponsor for Vitafoods Asia 2019.

Vitafoods Asia connects suppliers to buyers, as well as service providers to brands, who can also access product development, regulatory and marketing entry advice at the show to learn how to penetrate new markets in Asia.

Discover the Asian nutraceutical market at Vitafoods Asia 2019. Register now at vitafoodsasia.com.


[i] Temasek: https://www.ecosperity.sg/content/dam/ecosperity/en/articles/Prevention-is-the-best-medicine-rethinking-healthcare-in-asia.pdf

[ii] Temasek: https://www.ecosperity.sg/content/dam/ecosperity/en/articles/Prevention-is-the-best-medicine-rethinking-healthcare-in-asia.pdf

[iii] Temasek: https://www.ecosperity.sg/content/dam/ecosperity/en/articles/Prevention-is-the-best-medicine-rethinking-healthcare-in-asia.pdf

Artikel Lainnya

  • Jul 23, 2019

    Tantangan & Aplikasi Teknologi Fermentasi untuk Tepung Jagung

    Pengendalian sifat fungsional tepung jagung sangat penting untuk mendesain beberapa produk pangan. Aplikasi tepung jagung pada produk pangan, terutama untuk produk bakeri dan pasta dapat dilakukan menggunakan pola pendekatan profil amilograf atau karakteristik viskositas tepung terhadap adanya perlakuan suhu dan penggunaan air. Untuk itu perlu dicermati karakter tepung jagung pada waktu fermentasi yang tepat agar dihasilkan karakter produk yang diinginkan. ...

  • Jul 22, 2019

    Sifat Fungsional Tepung Jagung Fermentasi

    Pembuatan tepung jagung memerlukan waktu fermentasi yang bervariasi, tergantung sifat tepung yang diinginkan. Teknik fermentasi (spontan, menggunakan ragi tape atau bakteri asam laktat) juga memengaruhi sifat fisik, kimia dan fungsionalnya. Sifat fungsional merupakan sifat fisikokimia yang memengaruhi perilaku komponen tersebut dalam produk pangan selama persiapan, pengolahan, penyimpanan, dan konsumsi. Karakterisasi sifat fungsional adonan perlu untuk penggunaannya pada proses pengolahan komersial.   ...

  • Jul 21, 2019

    Proses Fermentasi dalam Pembuatan Tepung Jagung

    Penepungan adalah proses penghancuran bahan pangan menjadi butiran-butiran yang sangat halus, kering, dan tahan lama yang sebelumnya bahan pangan tersebut telah dikeringkan terlebih dahulu. Pada prinsipnya penggilingan biji jagung menjadi tepung adalah memisahkan perikarp, endosperm dan lembaga. Perikarp harus dipisahkan pada proses pembuatan tepung karena kandungan seratnya tinggi sehingga dapat membuat tepung bertekstur kasar.  ...

  • Jul 20, 2019

    Potensi Tepung Jagung Fermentasi

    Sebagian besar industri pangan mengandalkan tepung terigu sebagai ingridien utama pada produk-produknya. Beberapa produk pangan yang masih menggunakan tepung terigu sebagai bahan baku di antaranya yaitu mi, pasta, bakeri, aneka snack dan produk kering lainnya. Alhasil, ketergantungan industri terhadap tepung terigu yang bahan bakunya tidak bisa dihasilkan di Indonesia sangat tinggi.  ...

  • Jul 19, 2019

    Peluang & Tantangan Penerapan SNI Pangan

    Secara mendasar, standar dikembangkan secara konsensus, sedangkan regulasi adalah kepentingan yang dibentuk karena kepentingan pembuat regulasi. Penerapan standar lebih bersifat sukarela sedangkan regulasi bersifat terikat dengan hukum (legal binding). Melihat kondisi saat ini, salah satu kendala dalam penerapan SNI produk pangan adalah ketersediaan laboratorium pendukung yang mampu melakukan uji sesuai dengan parameter yang dipersyaratkan dalam SNI. Selain itu, kompetensi sumber daya manusia sebagai pelaku dalam industri pangan juga harus disiapkan dengan pengetahuan yang memadai.  ...

Finasterid Generika 1mg cialis super active online Lida Daidaihua Inhaltsstoffe Original Viagra Use Generisk finasterid ED Packs Levitra Original Kamagra Effervescent Tablets Meizitang soft gel original version Propecia For Hair Loss Viagra 50mg Generic Levitra (Vardenafil) 20mg Lida Daidaihua Lida Daidaihua Meizitang funziona Original Viagra Pills Pacchetto di prova generici Lipitor Generika Kamagra Super ingredientes activos Meizitang in Ireland