In a bid to strengthen its presence in the Indian market, the renowned Japanese brand Kikkoman has harnessed the power of research and data analytics. The company has introduced a pioneering system known as KIP (Kikkoman Ingredients x Seasoning Pairing), designed to scientifically evaluate the compatibility of its signature soy sauce with various Indian ingredients and seasonings. This innovative approach seeks to expedite product development and cater to the unique tastes of Indian consumers.
Kikkoman’s KIP system represents a bold move in culinary exploration. The brand is determined to align its soy sauce offerings with the diverse and vibrant palette of Indian cuisine. By leveraging data-driven insights, Kikkoman aims to identify the ideal pairing of soy sauce with Indian ingredients, enhancing its ability to resonate with local tastes. This strategy underscores the company’s commitment to providing a tailored culinary experience to its Indian clientele.
Expanding the horizons of flavor in the APAC chocolate sector
The Asia-Pacific (APAC) chocolate sector has witnessed a growing trend favoring ‘imported’ flavors, traditionally associated with Western origins. Consumers in the region are increasingly drawn to these flavors, perceiving them as synonymous with indulgence and adventure. This shift is particularly noteworthy as the food and beverage industry, as a whole, embraces flavor localization. However, the emergence of AI technology suggests that flavors from distant markets are gaining significant traction in cocoa and chocolates.
The COVID-19 pandemic has played a pivotal role in driving this preference for novel and adventurous flavors. Consumers, confined to their homes during the pandemic, have sought culinary escapades through unique taste experiences. As a result, chocolate brands are keen to cater to this evolving palate, exploring uncharted territories and pushing the boundaries of flavor innovation.
Finnish food company Fazer has made headlines by introducing the world’s first chocolate made from ‘protein out of thin air’ in the bustling metropolis of Singapore. This groundbreaking chocolate derives its nutritional profile from Solein, a protein source developed by foodtech company Solar Foods. Fazer, a significant investor and stakeholder in Solar Foods, secured regulatory approval from the Singapore Food Agency for Solein as a novel food product in 2022.
One of Finland’s most renowned chocolate brands, Fazer is best known for its Geisha and KarlFazer brands in the Asia Pacific. The introduction of this innovative chocolate, aptly named ‘Taste the Future,’ highlights its status as the first-ever Fast-Moving Consumer Goods (FMCG) product to incorporate Solein. Fazer Corporate Ventures Senior Manager Siiri Pihlainen emphasizes the choice of chocolate as the initial format, aligning with Fazer’s well-established presence in the chocolate market.
Addressing sustainability and supply chain challenges in the Agri-food industry
The Asia-Pacific Agri-Food Innovation Summit, recently held in Singapore, brought together industry experts to discuss critical issues in the agri-food sector. The panel featured key figures, including Aleph Farms Co-Founder and CEO Didier Toubia, Cargill Food Solutions for South-East Asia Francesca Kleemans, GROW CEO Joshua Soo, and JAPFA CEO Tan Yong Nang.
One prominent topic of discussion was the need to tackle sustainability and address supply chain challenges in the industry. Panelist Joshua Soo highlighted that while South East Asia holds immense untapped potential for food and agriculture innovation, there is a prevailing inclination to focus solely on high-tech solutions like alternative proteins. He cautioned against the misconception that innovation must always rely on advanced technology, urging the consideration of diverse approaches to address sustainability and supply chain complexities.
South Korean brand Castoma is making waves in the medical and dietary supplement industry by harnessing nanotechnology to enhance the effectiveness of curcumin. Curcumin, a prominent component of the turmeric plant known for its yellow pigmentation, has garnered significant attention for its potential medical properties, particularly its gastroprotective and antiulcerogenic effects. Additionally, curcumin exhibits antibacterial properties, inhibiting the formation of bacteria responsible for ulcer development.
Castoma has shrunk curcumin molecules with precision and innovation, maximizing their impact against common stomach problems. This groundbreaking development promises a potential breakthrough in addressing gastrointestinal issues and paves the way for new avenues of research and application in health and wellness.
