Singapore start-up Craft Truffles is aiming to branch out beyond its domestic market by expanding its product portfolio and participating in trade shows to connect with overseas distributors.
Japanese brand Kikkoman is using research and data to identify Indian ingredients that are best paired with its soy sauce, in an effort to accelerate product development and further penetrate the local market.
Japanese sauces brand Kikkoman is seeking to cement its foothold in the Indian market via food service partners and retail channels, with the firm believing local consumers are becoming increasingly receptive of international flavours.
Thai fish sauce firm Squid Brand says innovation within the category is its priority to keep up with evolving trends, rather than diversifying into other product segments.
Halal sauce brand Mahsuri believes it will soon have the ‘first ever automated soy sauce making system,’ in Malaysia, as it plans to accelerate R&D to tap on consumer trends around convenience, health, and plant-based alternatives.
Long-established sauces brand Lee Kum Kee says it is keeping up with the times through flavour localisation, and staying attuned to global trends by introducing heathier options and convenience sauces.
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.
Singapore-based company U-Group Holdings is eyeing exports of its instant beverages and sauces in Central Asia and ASEAN, following its launch in China and Uzbekistan last year, with profits used to aid its charity endeavours at home.
F&B conglomerate Kraft-Heinz believes that its sauces are in a key growth position in Malaysia post-COVID-19 due to a rise in the home cooking trend and has streamlined its local distribution operations in an effort to accelerate this trend.
The Singapore firm behind a brand of low fat and low sugar ice cream is now turning its attention to reducing sugar levels in Asian condiment and sauces.