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Tealive and Lyfecycle partner to roll out self-destructing cups

Tealive has introduced self‑degrading biodegradable cups in collaboration with Lyfecycle, a UK‑based company leveraging science to combat plastic pollution. Powered by time‑controlled biodegradation technology, these cups function like conventional plastic, remain recyclable, and crucially leave no microplastics behind.

Unlike typical biodegradable cups, Tealive’s innovation is engineered to break down only when discarded into nature, degrading within one to two years, while ensuring the drinking experience remains uncompromised.

Here is the expanded explanation: Lyfecycle is a biotransformation technology that enables plastics to ‘self‑destruct’ if they leak into the environment, transforming into a biodegradable wax within two years. It serves as a safeguard against plastic pollution—materials remain fully recyclable under normal conditions, but if they end up in nature, exposure to sunlight, heat, and oxygen triggers their breakdown without leaving behind toxins or microplastics.

Nutrifood breaks ground with Indonesia’s first protein granola with collagen

Nutrifood Indonesia has introduced HiLo Protein Granola with Collagen, the first of its kind in the country. This innovative product combines wholesome ingredients with functional nutrition, offering consumers a convenient and nourishing option.

  • A balanced mix of oats, nuts, dried fruits, and a drizzle of honey
  • Provides 8g of protein per serving
  • Contains 500mg of collagen per serving
  • Rich in calcium and dietary fibre

HiLo Protein Granola with Collagen is designed to support both wellness and indulgence, making it a pioneering addition to Indonesia’s functional food market.

This innovation also reflects the growing consumer trend of seeking products that deliver not just protein abut also fibre, combining nutritional benefits with convenience in everyday snacking.

Pucuk Harum expands with new carton pack

Indonesia’s Mayora Indah has unveiled a new carton packaging for its flagship RTD tea brand, Pucuk Harum. Offered in a convenient 300ml size, this new format not only broadens the brand’s packaging portfolio but also creates fresh consumption occasions. The compact carton is designed to appeal to on‑the‑go consumers, making it easier to enjoy Pucuk Harum in settings such as schools, offices and outdoor activities.

The move also reflects the brand’s strategy to diversify formats beyond PET bottles, reinforcing its presence in the competitive RTD tea segment.

In a new collaboration, Pucuk Harum has teamed up with XXI Café, part of Cinema XXI, to introduce Pucuk Mango Bliss. This refreshing drink combines Pucuk Harum tea with aloe vera jelly and a burst of mango flavour.

Beanless meets brew: Prefer’s new RTD coffees arrive

Prefer, renowned for its beanless coffee solution, has introduced a new beverage that blends traditional coffee with PreferRoast™, its signature coffee extender, delivering a more authentic coffee taste. The ready‑to‑drink range is available in three variants: Iced Oat Latte, Iced White, and Iced Black

These iced coffees are formulated with zero or reduced sugar and a coffee blend that carries only a fraction of the environmental footprint of conventional coffee. PreferRoast™, made from chickpeas and rice fortified with caffeine, is the key ingredient driving this innovation.

For instance, the ingredient list of Prefer’s Iced White includes: water, coffee blend (coffee, PreferRoast™ [chickpea, rice, caffeine]), sugar, whole milk powder, emulsifier (E473), stabiliser (E407), and acidity regulator (E500). Contains milk. Produced in a facility that also handles milk.

Click here to purchase them online.

Pos Malaysia Launches Horse Series 2 Special Stamp Collection

Pos Malaysia Berhad (“Pos Malaysia” or “The Company”), the national post and parcel service provider unveils the Horse Series 2 Special Stamp Collection, a continuation of Malaysia’s longstanding appreciation for the many roles horses have played across culture, community and sport. This second instalment highlights three significant facets of Malaysia’s horse‑related heritage: Horseback Archery, Endurance Riding, and The Bajau Samah Horse, also known as the Paddy Pony (Kuda Padi), an iconic symbol deeply rooted in Sabah’s cultural landscape. The release also comes at a timely moment as Malaysia welcomes the Year of the Horse, making this collection especially meaningful for collectors and enthusiasts celebrating the cultural symbolism of the horse during the festive season.

The collection features two beautifully illustrated stamp designs and a specially crafted miniature sheet enhanced with Spot UV finishing, which accentuates key visual elements with added texture and depth. The artworks portray the grace, versatility, and cultural importance of horses across sport, heritage, and community, making this series a compelling addition for philatelists and enthusiasts alike.

The Horse Series 2 Folder Set is priced at RM55.80 and includes a complete range of philatelic items: two stamp designs of RM0.50 and RM1.30 stamps, a miniature sheet, a First Day Cover bearing the stamps, another First Day Cover featuring the miniature sheet, and an exclusive folder produced specifically for this release. The curated selection offers a comprehensive and collectible presentation of the theme.

The Horse Series 2 stamps will be available for purchase starting 24 February 2026 at 90 Philatelic Bureaus nationwide, including 13 General Post Offices, as well as selected post offices and the Pos Malaysia online store at www.pos.com.my/shop,  while stocks last.

Stay connected with Pos Malaysia via www.pos.com.my, or follow us on Facebook, X, Instagram, Tik Tok, YouTube and LinkedIn.

Nestlé ignites Thailand’s ice cream scene with fiery mala

Image credit: Nestle Ice Cream Thailand

Nestlé has brought mala flavour into Thailand’s ice cream scene with the new Extreme Pop – Hot Mala. While novel locally, the concept has already gained traction in China, where mala ice cream—especially popular in Chongqing—combines creamy soft‑serve with the fiery kick of Sichuan peppercorns.

Nestlé Extreme Pop Hot Mala Ice Cream comes in a packaged format, delivering fiery mala sauce blended with creamy vanilla ice cream, coated in crunchy chocolate and topped with nuts. Each bite intensifies the heat, from the very first taste to the last.

This latest launch paves the way for more spicy‑sweet innovations in Thailand’s ice cream category.

myBurgerLab serves up festive flavours: from Macam Roti John to MALA‑TOP

For Ramadan this year, myBurgerLab Malaysia has introduced Macam Roti John—a creative twist on the classic Roti Bun. Priced at RM15, it features minced meat with egg and onion, cheese sauce, signature red sauce, pickled red onions, and lettuce.

Credit: myBurgerLab

Earlier, during Chinese New Year, the brand launched MALA‑TOP, a crispy fried chicken thigh topped with mala sauce, crunchy lotus root, and a subtle numbing kick that lingers.

 

Ardbeg Pushes the Boundaries with Three Limited Edition Single Malt Whiskies

Coveted releases arrive exclusively at Hank’s

Kuala Lumpur, 28 January 2026 — Renowned Islay distillery Ardbeg unveils three limited edition single malt whiskies, now exclusively available at Hank’s. As part of Ardbeg’s Maison esteemed portfolio, the expressions highlight the distillery’s relentless pursuit of innovation, craftsmanship and collectability.

Ardbeg Smokiverse

Held annually on the final Saturday of Islay’s Festival of Music and Malt, Fèis Ìle, Ardbeg Day is a global celebration of all things Ardbeg. 2025 marks an important chapter for Ardbeg, celebrating 25 years of the Ardbeg Committee alongside the arrival of the Ardbeg Smokiverse.

This limited edition is Ardbeg’s first whisky crafted using a pioneering high-gravity mash, a technique that reduces water during mashing to intensify flavour-active esters, resulting in a distinctly vibrant, tropical and fruit-forward spirit.

Ardbeg’s Whisky Creation Team began experimenting some years ago with the mashing process, in which malted barley is converted into fermentable sugars. One of their experiments involved reducing the amount of water used in the packed mash tun. This unconventional “high-gravity” mash magnified the intensity of flavour-active compounds known as acetate esters, leading to a fruitier, more tropical spirit.

Aged in bourbon casks, the whisky unveils layers of muscovado sugar, ripe barley, and toasted sourdough bread, all culminating in a burst of ripe tropical fruits and sweet peat.

Dr Bill Lumsden MBE, Ardbeg’s Director of Whisky Creation, said: “The first whisky we have ever made with a high-gravity mash, Ardbeg Smokiverse takes our single malt’s classic peaty character to a new frontier of flavour. By ramping up the density of our wort to new heights, we’ve drawn in fruitier, sweeter flavours from the deepest corners of the mash tun.

Upon first sip, you can expect a vibrant burst of fruity, ester notes, rather like smoked bubblegum, along with aromas of barley. Then peaty notes collide with juicy, tropical fruits, before sinking into a rich depth of muscovado sugar.”

Ardbeg Anthology: The Beithir’s Tale (15 Years Old)

Ardbeg Anthology is a trilogy of unusual single malts that combine classic Ardbeg with experimental stock to create sweeter, more delicate tones. Capturing the “hybrid” characters of these whiskies, each release is inspired by different mythological creatures said to have been glimpsed on Islay.

The final chapter in the Anthology trilogy — following The Harpy’s Tale and The Unicorn’s Tale — The Beithir’s Tale is the distillery’s first whisky matured in designer bourbon casks. Years ago, the whisky creation team laid down a parcel of spirit in these bespoke casks to explore their effects on Ardbeg’s smoky, balanced character.

Air-seasoned rather than kiln-dried, then heavily toasted and lightly charred, the casks promised to bring fuller, creamier flavours to Ardbeg.

Master Blender Gillian Macdonald said, “We are always pushing the boundaries of Ardbeg to discover even more flavour combinations. The sweet and smoky ‘hybrids’ of Ardbeg Anthology are as experimental as they come. Created from whisky matured in our designer casks, The Beithir’s Tale is the aromatic and sweet finale of our Anthology series. Named after a mythological, serpentine beast, this 15-year-old whisky invites notes of vanilla and smoked butter to slide through Ardbeg’s classic aromatic flavours of peat smoke, fennel, eucalyptus and pine. Rather like the beithir, it is smooth and mysterious…with a smoky, menthol bite!”

The release has earned critical acclaim, including a Spirit Gold Outstanding 2025 award (98 points) at the International Wine & Spirits Competition and a gold medal at the International Spirits Challenge.

Ardbeg 19 Years Old – Traigh Bhan Batch 7

Ardbeg Islay single malt whisky unveils the final small-batch release of its impossibly balanced 19-year-old whisky, Ardbeg Traigh Bhan (pronounced “Tri-Van”). For seven years, the distillery has bottled an annual limited batch of this rare and ever-changing dram.

Inspired by the Islay’s beautiful Traigh Bhan beach, also known as the Singing Sands, each batch of Ardbeg’s whisky is seductively smooth, with rugged flavour notes breaking the surface.

Batch 7 is aged in a combination of bourbon and Oloroso sherry casks, just as its predecessors were. However, with a higher proportion of first-fill sherry casks than ever before, the final bottling subtly tips the scales towards Ardbeg’s sherried side. Rich salted toffee and espresso come to the fore, underpinned by warming spices. These notes find harmony with more classic Ardbeggian aromas of coal dust, lemon peel and mint.

Bottled at a higher strength of 50.3% ABV (higher than previous batches’ ABV of 46.2%), the concluding release magnifies Traigh Bhan’s rare harmony of flavour and its famed “impossible balance”.

According to David Pender, Ardbeg’s Whisky Stock & Blending Manager, “Ardbeg Traigh Bhan draws inspiration from one of my favourite places on the island. Tasting the differences between each release over the years has been a fascinating journey. I hope Ardbeg fans will relish the opportunity to discuss them all while savouring a dram of this final batch.”

Master Blender Gillian Macdonald added, “Each batch of Ardbeg Traigh Bhan reveals unique variations in the whisky, while still maintaining its ‘impossible’ balance – and Batch 7 is no exception. By adding more Oloroso sherry casks to the recipe, we have brought waves of ginger, cumin and toffee to Ardbeg’s medicinal smoke, citrus notes and hints of jasmine and fresh mint. As this is the last batch to be created, we have intensified the whisky’s character with a higher ABV. So, I can say for certain that Ardbeg Traigh Bhan will go out on a high!”

Also Available: Ardbeg 19 Years Old – Traigh Bhan Batch 6

Alongside the three latest exclusive releases, Ardbeg 19 Years Old – Traigh Bhan Batch 6 is also available at Hank’s, as well as other select retail outlets. Aged in bourbon and Oloroso sherry casks, Batch 6 presents as a delicate balance of olive oil and newly mown lawn grass, layered with classic Ardbeg notes.

According to Master Blender Gillian Macdonald, “With more refill bourbon casks in the recipe than previous bottlings, Batch 6 overflows with more of Ardbeg’s hallmark smoky notes of soot, dark chocolate, coffee and peppermint, alongside a groundswell of olive oil, baking bread, and ginger.”

Together, the four expressions reflect Ardbeg’s uncompromising approach to whisky-making from experimental production techniques and bespoke cask design to the final chapter of one of Islay’s most distinctive modern single malts. Available across 50 Hank’s outlets nationwide and via the Grab app, the collection offers a rare opportunity for collectors and smoky-malt enthusiasts alike.

Follow us on:
Facebook: https://www.facebook.com/Ardbeg
Instagram: @ardbeg

 

Cili Kampung Acquires 50% Stake in Dotty’s Pastries & Coffee to Drive National Expansion

(from L to R) Kaylee Low, Senior Commercial and Business Development Manager, Dotty’s Pastries and Coffee, Nadia Nasimuddin, Founder and Director of Dotty’s Pastries and Coffee, Anwar Azeez, Director of Cili Kampung Malaysia, Kesavan (KC) Purusotman, Chief Marketing Officer of Cili Kampung Malaysia at the MOU signing ceremony marking Cili Kampung Malaysia’s strategic acquisition of a 50% stake in Dotty’s Pastries and Coffee

KUALA LUMPUR, 12 February 2026 – Cili Kampung Malaysia (“Cili Kampung”) has acquired a 50% equity stake in Dotty’s Pastries & Coffee Sdn Bhd (“Dotty’s”), marking a significant consolidation move within Malaysia’s food and beverage (“F&B”) sector as both brands position for national expansion. The strategic partnership, which values the Dotty’s entity at RM23.9 million, brings together two homegrown brands with complementary strengths, uniting authentic Malay culinary heritage with premium artisanal bakery craftsmanship.

The strategic acquisition coincides with Dotty’s milestone 10th anniversary, signalling a new phase of growth for the brand as it transitions from a restaurant favourite into a scalable, nationally recognised Halal-certified artisanal dining concept. Under the partnership, Cili Kampung has subscribed to 11,956,234 new shares, representing a 50% ownership stake, reflecting long-term confidence in Dotty’s brand equity, product innovation and market relevance.

As part of the deal, both parties have committed a combined RM5 million growth fund to accelerate expansion plans. The fund will be channelled towards strengthening operational infrastructure, enhancing supply chain capabilities, and spearheading the recent relaunch of Dotty’s flagship KLCC all-day dining house, while laying the groundwork for a broader national footprint across high-growth urban and lifestyle locations.

Strategically, the partnership is designed to unlock scale and market share by leveraging Dotty’s JAKIM Halal-certified central kitchen, premium artisanal intellectual property and loyal customer base, alongside Cili Kampung’s proven operational discipline, cost efficiencies and rapid expansion expertise. Together, the combined platform establishes a formidable presence within the modern Malay lifestyle and dining segment, appealing to both traditional diners and the increasingly discerning premium café-going demographic.

Anwar Azeez, Director of Cili Kampung Malaysia, said, “Our acquisition of a 50% stake in Dotty’s is a deliberate step to institutionalise a brand that has shaped Malaysia’s all-day dining culture for the past decade. The investment reflects our confidence in Dotty’s brand equity, operational fundamentals and long-term growth potential. By aligning Cili Kampung’s operational discipline and expansion expertise with Dotty’s artisanal strengths, we are building a stronger platform across the modern Malay and premium Halal artisanal café verticals, positioning both brands for sustainable growth in Malaysia and beyond.”

Cili Kampung has steadily expanded its footprint across Malaysia, operating multiple outlets in key locations including Langkawi, Klang Valley, Penang and Kelantan. With a growing presence in high traffic retail and hospitality destinations, the group has outlined plans for further expansion supported by a centralised kitchen strategy designed to enhance efficiency, consistency and scalability.

“The acquisition aligns with the group’s broader brand and portfolio strategy. As we scale Cili Kampung nationally, it is important that we grow alongside brands that share the same commitment to quality, trust and relevance. Dotty’s has built strong consumer resonance over the years. This partnership allows us to amplify Dotty’s brand visibility, accelerate domestic expansion, and support its next phase of growth across key markets in Malaysia through stronger execution and reach,” said Kesavan (KC) Purusotman, Chief Marketing Officer of Cili Kampung Malaysia.

Nadia Nasimuddin, Founder and Director of Dotty’s Pastries and Coffee, said the partnership marks a defining moment in the brand’s evolution. “As we enter our tenth year, this partnership provides the structure and support needed to grow Dotty’s beyond its independent roots into a scalable national powerhouse. With Cili Kampung as an equal partner, we are focused on scaling responsibly while staying true to the artisanal standards and hospitality experience that have defined Dotty’s from the beginning.”

The acquisition follows the recent relaunch of Dotty’s flagship outlet at Suria KLCC, which marked a refreshed store concept and reinforced the brand’s positioning within high-traffic premium retail locations. The relaunch reflects Dotty’s readiness to scale, supported by a stronger operating platform following Cili Kampung’s entry as a strategic partner.

For more information, visit their official websites at cilikampung.com and mydottys.com.

 

Chula Researchers Reimagine Thai Cuisine for People with Swallowing Disorders

Chula Researchers Reimagine Thai Cuisine for People with Swallowing Disorders

BANGKOKFeb. 17, 2026 /PRNewswire/ — Researchers at Chulalongkorn University have developed a new cookbook designed to improve nutrition, safety, and quality of life for older adults and people with swallowing difficulties, or dysphagia. Titled Happy to Swallow: 52 Simple Recipes for Delicious Dysphagia Meals, the publication adapts popular Thai dishes into texture-modified meals that are safe to swallow while remaining visually appealing and flavorful.

The cookbook is led by Assitstant Professor Dr.  Varanya Techasukthavorn, the Department of Nutrition and Dietetics, Faculty of Allied Health Sciences. It builds on the team’s earlier work, 46 IDDSI-Compliant Swallowing Practice Menus, Thailand’s first cookbook developed under the International Dysphagia Diet Standardisation Initiative (IDDSI). The new volume translates years of academic research on texture-modified foods into practical guidance for home kitchens and care settings.

The book features 52 recipes spanning familiar Thai main dishes, desserts, and beverages that have been redesigned to reduce choking risk while preserving authentic flavor and presentation. Each recipe was tested and refined in a kitchen laboratory to ensure safety, palatability, and nutritional adequacy.

Malnutrition remains a significant concern among older adults and individuals with dysphagia, many of whom avoid eating due to fear of choking or dissatisfaction with unappealing puréed foods. To address this, all recipes are developed by professional dietitians to provide balanced nutrients and adequate energy intake. The cookbook emphasizes natural, locally available ingredients and minimizes the use of additives, making it accessible to families and caregivers.

All dishes comply with IDDSI standards, a globally recognized framework used in hospitals and long-term care facilities to classify food textures and liquid thickness. The bilingual Thai-English format broadens the book’s reach to international caregivers, healthcare professionals, and foreign seniors living in Thailand.

The publication forms part of a national research project examining the implementation of IDDSI-based diets in hospitals nationwide and is partially funded by the Ratchadapisek Somphot Fund of Chulalongkorn University. Researchers say the project aims not only to improve nutrition and safety, but also to restore dignity, confidence, and enjoyment at the dining table.

Happy to Swallow is available as a free digital download and for purchase through designated online platforms, serving as a practical resource for caregivers and health professionals seeking safer, culturally familiar meals for people with swallowing difficulties.

Contact LINE Official Account: @dysphagiadiet.th for more information.

Read the full article and download Happy to Swallow: 52 Simple Recipes for Delicious Dysphagia Meals for free at: https://www.chula.ac.th/en/highlight/278578

The book is available for purchase via the Happy to Swallow Facebook page.
https://www.facebook.com/happytoswallow/

Read the full article at: https://www.chula.ac.th/en/highlight/278578/

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