South Korean food major CJ CheilJedang has used new fermentation technology to consecutively launch products with reduced sodium content in response to growing consumer demand for “less burdensome” options.
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.
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.
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.