BLACKPINK Jisoo-recommended tomato chips expands flavours, packaging
Fashion Food tomato chips, made viral by BLACKPINK’s Jisoo in 2023, have launched bold new flavours and packaging to grow their social media snack success
The Thai-based snacking firm struck gold two years ago when popular K-pop star Jisoo, of girl group BLACKPINK fame, posted an Instagram story with the tomato chips that almost instantly went viral.
“We were grateful to Jisoo for liking our tomato chips – we still don’t really know how it happened that it went so viral [as there wasn’t a formal collaboration], but are very pleased with the outcome,” Fashion Food international sales manager Pisit Tiaworapakin told us.
Indonesia’s WTO winning streak could threaten EUDR viability
Continuous palm oil wins for Indonesia at the WTO cast doubts on how the EU Deforestation Regulation (EUDR) will impact sustainability and trade
Implementation of the EUDR has been a major point of concern for producers of agri-food commodities such as palm oil and cocoa in producer markets from Indonesia to Brazil.
The European Commission’s decision to delay EUDR implementation from 31 December last year to 30 December this year brought some measure of relief to the industry – but with the implementation date less than four months off, uncertainty is still rife.
Less sugar, more sweets: Asians seek local flavours in healthier treats
Sixty-five percent of South East Asian consumers prefer local flavours and lower sugar when indulging in desserts, according to a new regional study
The study, conducted by food and nutrition firm Cargill, provides insights into consumer attitudes toward indulgent products across five categories: sweet biscuits and cookies, sweet baked goods, chocolate confectionery, ice cream, and café-style beverages.
While indulgence remains a key driver, the region shows a strong shift toward health and sustainability.
Brown Brothers eyes APAC growth with zero-alcohol flavour strategy
Australian winery Brown Brothers partners with Gong Cha bubble tea chain – a new key strategy to expand across APAC
The heritage winery has focused on fruitier wine styles and no-and low-alcohol beverages to broaden its consumer appeal.
“Flavour-forward wines have definitely been budding. This is a trend we’re seeing globally, so we’ve been really focused on identifying key flavours that attract and interest people in an unintimidating way,” said head of innovation at Brown Brothers, Emma Brown.
Could 3D food printing be moving one step closer to mainstream adoption?
3D food printing is moving rapidly into commercial applications, but scientists stress that the next breakthroughs will depend on advances in printability, adaptability, safety, and consumer trust
A recent review by researchers from China’s Dalian Polytechnic University and National Engineering Research Centre of Seafood, outlined how the field had progressed from a niche innovation to a maturing technology.
They noted that it could reshape personalised nutrition, specialised diets, and even industrial-scale production.
3D-printed food has the potential to make meals safer, smarter, and more tailored to individual needs.