Food and beverage products with tea bases and botanical-infused flavours or aromas are seeing a surge in popularity amongst consumers in APAC, with more and more people seeking out ‘refreshing’ sensations.
‘Imported’ flavours that are traditionally more western in origin have been rapidly gaining popularity in the APAC chocolate sector because consumers associate these with indulgence and adventure.
Singapore-based Gryphon Tea Company has updated its cold-brewed tea range with “no added sugar” formulations, which the firm says has helped it keep up with the better-for-you trend and reach out to a bigger pool of health-conscious consumers.
Cargill-owned Aalst Chocolate is putting “substantial investment” into insights-driven R&D, customised products, and strengthening of its bean-to-bar supply chain to push growth in Asia and beyond.
Singapore-based start-up Noce Nuts says that consumers are willing to pay a premium for nut butters that are customised to their preferred taste and texture, including reduced sugar and salt options.
The use of MSG as a flavouring agent should be reduced, according to researchers who have also emphasised the need for further research into the long-term biochemical effects of human consumption.
Auckland-based nut butter producer Forty Thieves is investing in social media content creation and influencer marketing to target online consumers, whom it says have increasingly shorter attention spans.
The nutritional value of plant-based meats is limited by lack of key micronutrients, although they contain significantly less saturated fat, indicates an assessment of products on the Hong Kong market.
The nut butter industry in Asia Pacific is targeting pricing strategies and novel applications as it seeks to achieve mainstream success beyond being ‘just a spread’, according to industry experts.
Sunsweet’s ingredients arm is optimistic that stable recovery is incoming for prunes and prune-derived products in Thailand on the back of rising demand after a standstill during the pandemic period.
Food and beverage brands that are able to convey microlocal tastes and tap into consumer pride with a strong domestic production chain are best-placed for success in the APAC region, according to Kerry.
The crucial combination of freshness and clean label is emerging as an important flavour strategy that food and beverage brands need to hit in order to cater to APAC consumers’ increasingly exacting demands.
The dual flavour trends of experimentation and hyperlocalisation are finding increasing favour amongst consumers in the ASEAN region, requiring food and beverage firms across categories to ramp up innovation.
Dubai-based ice cream brand House of Pops has tapped into the popularity of Lebanese cuisine in the UAE through a collaboration range that is infused with Levantine flavours.
India-based Beyond Snack recently expanded its repertoire of banana chips in the hope of attracting Millennials and Gen Zs, whom the firm believes are particularly receptive to flavour innovations.
Singapore-based meal replacements brand Sustyfoods says that convenience and functionality are key purchase drivers, and expects rising demand for savoury options and product formats that are more similar to “real meals”.
The cocoa and chocolates industry in Asia Pacific is concerned that the EU Deforestation Regulation could lead a two-tier market for cocoa beans, which could have far-ranging cost and pricing implications.
Cheese heavyweight Bel has called for local brands to simultaneously develop local innovations alongside introducing more traditional western concepts in order to drive faster industry growth in China
Thailand’s Boonprasert Confectionery is evolving its innovation strategy to focus on the development of novel formats and functional offerings to meet changing consumer needs in and out of its home market.
Thailand is the latest Asian market to establish a fully digitalised express customs processing service, which is hoped to greatly accelerate food and beverage import operations at its checkpoints in line with the national Thailand 4.0 strategy.
Singapore mint specialist firm Haldy recently hit the market with its turmeric-based, Ayurvedic-inspired mints, which it believes has the potential to appeal to both younger and older consumers alike.
Indian spice supplier Mane Kancor says it new facility in Byadgi will help meet growing global demand for chili extracts, as well as doubling down on its sustainability agenda.
Singapore beer giant Tiger’s latest product innovation is driven by Korean culture, and aims to appeal to young consumers seeking progressive flavours and easy-to-drink options.
With more than a third of snackers citing ‘the excitement of flavour’ as the reason to indulge, the flavour experts at T. Hasegawa - one of the world’s top 10 flavour houses - get to grips with what both the better-for-you (BFY) and indulgent-minded consumer...
Amino acid specialist Ajinomoto has predicted that more cost increases are likely in FY2023 due to continuous inflationary pressures, even though the company reported record-breaking sales and profits last year.
The Philippines Food and Drug Administration is implementing new strict import guidelines for food and beverage items that manufacturers want to use for R&D.
Singapore-based Vitality Foods has developed a range of plant-based stocks to address current flavour-related challenges in the alternative meat industry.
The commitment to and achievement of net zero goals must make real business sense for food and beverage companies in the region in order to ensure these remain a key part of business operations as opposed to just fulfilling a trend.
The creation of alcoholic beverages with a focus on refreshing or fruity flavours is increasingly dominating new product innovation efforts across multiple alcohol categories from beers to liquors in the APAC region.
Chilli sauce producer Borneo Hot Sauce aims to raise its brand recognition in Singapore, following a promising debut which saw it sell 10,000 bottles in six months.
Greek-US producer Laconiko is weighing up expansion plans in Asia, believing there is an opportunity to incorporate regional flavours into its premium olive oil and balsamic products.
Australian upcycling firm Nutri V – a partnership between vegetable producer Fresh Select and Australia’s national science agency CSIRO – has taken its first steps into the B2C snacking space, with its CEO stating there is more product innovation on the...
The Singapore distributor of the iconic Chinese brand White Rabbit’s ice cream is looking for partnerships to provide a marketing boost in South East Asia, while also aiming for expansion across the region, providing its quality control objectives can...
Food and beverage brands in the Asia Pacific region would do well to stay up-to-date with worldwide Web 3.0 transformations to accelerate business growth, especially when it comes to capturing younger consumers in the Metaverse.
After nearly two decades of first appearing in fast-food restaurants across the US and becoming a go-to favorite for spicy aficionados, sriracha today is not only an established flavor that many consumers love, but according to Kerry’s Taste & Nutrition...
Singapore eco-friendly coffee capsule brand NO HARM DONE says its newly introduced local-inspired coffee capsules, including Gula Melaka Kopi and Choco Kopi flavours, have been a hit with the domestic market, as it now seeks regional expansion.
Younger consumers in APAC are increasingly seeking out food and beverage products that offer a combination of ‘contradictory’ flavours, according to experts in the region.
Localisation strategies are crucial in order to achieve the ‘holy grail’ of food innovation in the Asia Pacific region, by combining health, taste and convenience, according to Olam outfit ofi.
Getting the taste right in sodium-reduced food products remains the biggest barrier to overcome in reformulation efforts, according to industry experts.
Rising awareness amongst Thai consumers regarding the potential unhealthy connotations associated with long expiry dates is a key factor driving up the demand for clean label food ingredients in the country, according to leading industry experts.
Both indulgence and affordability are emerging as major APAC consumer demands for food and beverages today, leaving a manufacturers with a paradoxical challenge that can only be solved using innovation.
Indonesia has decided to push ahead with plans to tighten regulations governing imported processed foods by introducing a risk-based assessment system.
Regulatory pressure from Asian governments will drive food and beverage firms to use natural colours, with it rapidly becoming less of a trend and more of a necessity.
Guaranteeing the supply chain stability of natural colours to ensure manufacturers can be assured of product consistency has taken on extra importance in the post-COVID-19 era, claims GNT.
Indonesian food and beverage firms have been urged to accelerate their new product innovation and digital adaptation to keep up with consumer demands, especially with multiple post-COVID-19 challenges still dampening the local economy.
Thailand’s Chiangmai Bioveggie is focusing on exports for its single-ingredients frozen lime juice product, banking on the culinary heritage of limes in many Asian and Middle East markets, coupled with shelf-life benefits, for success.
Consumers in the Asia Pacific region will continue to be strongly driven by products with clean label and positive nutrition claims moving into the new year, with food and beverage brands also set to boost innovation to meet these demands.
Global flavours giant McCormick has revealed that product innovation with spicy flavours that can bring the heat is going to be key for snacking firms in Indonesia to achieve significant growth.
Cambridge-based biotech start-up, Impossible Materials, has developed a sustainable cellulose-derived white pigment to replace “unsafe” titanium dioxide (TiO2) across food and pharma industries.