Asia Food Journal
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Chronicling the flavours that dare to be different,
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AsiaFoodJournal
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19 Cover Story: Exotic and adventurous flavours: Why they’re the next competitive battleground for food innovation 22
Feature Story: From unfamiliar to unforgettable: OSH! pushes boundaries with bold Filipino flavours
Feature Story: Batuan: The Visayan flavour that could reshape the way we think about sour
Feature Story: The language of caviar: The philosophy of flavour
Feature Story: Reclaiming cassava’s crown in the world of spirits
Feature Story: Flavour without boundaries: Inside IFF’s Immersive Experience Hub 36 Feature Story: Fat, fire, and fermentation: Nourish Ingredients’ recipe for next-gen deliciousness
40 Feature Story: The ultimate elevator: Red fruits, exotic flavours, and the promise of going premium in the APAC food and beverage market 43 Feature Story: Rethinking flavour through the lens of life experience 47 Event Calendar
Increased mobility, flexible work schedules, and balanced kindergarten and school meals have led to a shift in eating habits in recent years. Instead of the classic three main meals, now the focus is on the evening meal. During the day, small snacks keep hunger at bay, supply new energy, and keep the mood upbeat. According to Innova Market Insights, six out of ten consumers say that they would rather eat many small meals than a few big ones. But at the same time, consumers’ expectations for minimeals are rising. They want delicious creations that are also healthy and as natural as possible. Snacks are thus turning into healthier, higher-quality, more sophisticated mini-meals with new ideas and simple handling.
The plant-based market offers a wide range of new possibilities for very different formats and applications, from yogurt alternatives and plant-based versions of cheese snacks to meatball, nugget, and fish stick alternatives, to plant-based sushi and pocket pizza.
Plant-based snack ideas for meat and fish alternatives
Planteneers has developed the right functional systems for the easy manufacture of many snack ideas. For example, the fiildMeat series includes a system for plant-based alternatives to salami sticks. These are free from additives* and have considerably less saturated fatty acids than comparable animal products, yet feature a high protein content. There are also cold-cut varieties and heat-stable pepperoni alternatives for pizza. Clean-label versions* are likewise feasible. For meatballs and burger patties, Planteneers even offers MC-free versions. The alternative meat snacks lineup is rounded out with plant-based sausages, nuggets, and schnitzel. Whether snack classics like fish sticks and nuggets or lifestyle foods like sushi, with systems from the fiildFish
series manufacturers can bring many different fish alternatives to market. By adjusting the flavor and color, it is possible to make plant-based versions of tuna and salmon that can be offered plain or smoked. Plant-based shrimp and calamari are also possible. All products are free from soy and phosphates.
Yogurt and cheese alternatives: Healthy and delicious mini-meals
Yogurt has been popular as a healthy snack for years. Whether with fruit or cereals, yogurt offers something for every taste and every time of day. The same naturally goes for plant-based versions. With its fiildDairy systems, Planteneers enables product ideas based on coconut milk, almond butter, oat drink, or soy protein. Together with the functional systems, they can be made in drinkable or spoonable viscosities, in sweet or spicy flavors. These yogurt alternatives, which can be enriched with fruit preparations or flavors as desired, can also be made with protein contents as high as six percent.
The plant-based cheese snack alternatives can feature up to five percent protein content. Thanks to their sliceable consistency, they can be marketed as cubes, sticks, or slices. For special occasions, Planteneers offers functional systems for making plant-based block cheese alternatives. Their sliceability makes them ideal for grating without sticking. Their good melt properties also make them ideal for fried snack products like chili cheese nuggets and mozzarella sticks. These cheese alternatives come in several flavors.
The functional system for plant-based cream cheese alternatives offers additional possibilities, such as cherry paprika fillings, dips, and bread spreads. The base can be enhanced as desired with herbs, seasonings, or vegetables. The creamy, spreadable texture is also available in a whippable version. The declaration-friendly ingredients are another advantage.
These examples illustrate the range of possibilities the plant-based market offers. With creative ideas, manufacturers can meet consumer demand for new products and generate further growth.
Deli sauces: Taking a growth market higher with new products
For the last five years, the deli sauces and seasonings market has recorded a compound annual growth rate (CAGR) of six percent in revenue worldwide, according to Innova Market Insights. For the coming five years, trend researchers expect growth in the segment to remain constant. Europe is the leader in new product launches by a wide margin, followed by Asia and North America. A look at these categories shows that cooking sauces make up the largest share of product launches. Table sauces come in second, with pasta sauces following in third place.
Table sauces: One system, many possibilities Hydrosol has developed stabilizing systems for various deli sauces that enable a wide range of new product ideas. One of its bestselling systems is part of the Stabisol range. “This system is an absolute all-rounder,” reports Dr. Katharina Burdorf, Team Lead Product Management at Hydrosol. “It has become most established in classic applications like ketchup and red sauces, but it also provides the basis for many other formulations. Together with special spice mixes and extracts, it serves as a base for a curry sauce to accompany the traditional German currywurst. A mustard sauce is also no problem.”
Since the advent of Instagram & Co., culinary influences from around the world have added variety to eating habits, and the ingredients have become fixtures on supermarket shelves in many areas. Standards include Asian sauces like sweet & sour and sweet chili, which are popular for chicken nuggets and much else. Italian pesto has also become a widespread category. “Using our stabilizing system we’ve developed recipes for sauces inspired by traditional pesto versions. They’re ideal for pasta, while also permitting economical manufacture,” says Burdorf. “In addition to these examples, other sauces with international flavor influences are possible.”
Reduced costs, enhanced nutrition
This flexible stabilizing system was developed for products with different tomato and sugar contents.
Accordingly, it also offers the possibility of producing lower-cost formulations. Hydrosol uses carefully selected hydrocolloids and specific starches to substitute for the beneficial technological properties of sugar. They give the final products a pleasant texture and familiar mouthfeel.
The reduced sugar content can also be used for nutritionally optimized products. For example, as alternatives to calorie-heavy standard products, Hydrosol offers special formulations for children aged five to twelve, featuring kid-friendly flavors and improved nutritional content. With the help of this stabilizing system, manufacturers can use not just tomatoes, but also other vegetables like carrots or pumpkin in recipes and products so that parents can give their kids vegetables in “hidden” form.
Consulting and service: Make the most of it
The Hydrosol team works with manufacturers to identify customer-specific solutions that can be made with the help of this system. These tailor-made formulations are a central part of the service package. With decades of research on ingredients, Hydrosol has comprehensive knowledge with an enormous depth of detail, and its individual customer consulting and support are therefore in great demand.
Customers also profit from simplified data management and the minimization of stock-keeping units (SKUs). By getting everything from a single source, manufacturers can significantly reduce their administration costs. “Our close relationships on the raw materials markets are also advantageous,” notes Burdorf. “Thanks to our supplier networks, we can ensure good availability of needed raw materials. In addition, we can offer customers better terms. Since we typically source in large quantities, we get favorable pricing that we can pass on to our customers.”
EcoCortec® and Partner Jakob Schober GmbH honored with prestigious German Packaging Award for groundbreaking circular economy solution
EcoCortec®, a leading manufacturer of sustainable corrosion protection packaging and the European daughter company of Cortec® Corporation, is proud to announce that, together with its partner Jakob Schober GmbH, it has been awarded the German Packaging Award 2025 in the “Sustainability - Overall Concept” category. This prestigious recognition highlights EcoCortec’s and Jakob Schober’s tireless efforts in establishing a practical and effective closed-loop recycling system for its green VpCI® corrosion protection films and bags.
The German Packaging Award is Europe’s largest and most significant showcase for excellence in the packaging industry. Organized by the German Packaging Institute with the support of the Federal Ministry for Economic Affairs and Energy, it annually recognizes outstanding innovations across various categories, including functionality, design, economic efficiency, and crucially, sustainability. An independent jury of experts evaluates submissions from around the world, making the award a powerful statement of innovative strength and a standard for future industry developments. EcoCortec® and Jakob Schober GmbH were honored for their “VpCI® Film with Recycling Concept.” This groundbreaking solution addresses the critical need for sustainable practices in industrial packaging by establishing a genuine closed-loop system.
The project encompassed two key phases:
Development of a New, Recyclable VpCI® Film: The first step involved the creation of a new VpCI® film that is not only fully recyclable but also incorporates up to 30% Post-Consumer Recycled (PCR) content. This significantly reduces reliance on virgin materials and minimizes environmental impact.
Implementation of a Practical Circular System: EcoCortec® and Jakob Schober created a smart system to collect and recycle used VpCI® films from its customers in Europe. Croatian plant gets these films back to EcoCortec, often using the same delivery trucks, which makes things really efficient and helps lower its carbon footprint. Once they’re back, EcoCortec® recycles them and uses that material to make brand new VpCI® films.
The independent jury praised the initiative, stating: “The outstanding achievement of Jakob Schober GmbH and its partners in creating a ‘Closed-Loop System’ for their innovative VpCI® corrosion protection film is being recognized. Many talks about circularity for packaging, but Jakob Schober, with its customers and partners, has demonstrated it in practice. This is impressive and deserves the German Packaging Award.”
“We are proud and honored to receive the German Packaging Award, especially in the Sustainability category,” said Boris Miksic, CEO of Cortec Corporation. “The German packaging market is by far the largest in Europe, and we were nominated for this most important category. This is the first time ever that a VCI company has received such a prestigious award. It shows just how dedicated we are to our vision of sustainability. Secondly, it proves that the corrosion protection industry can indeed be very compatible with environmental awareness and protecting our communities. Our partnership with Jakob Schober GmbH has helped us turn the idea of a circular economy into something real. As the jury highlighted, many companies talk about circularity for marketing, but few actually put it into practice. We truly hope our project serves as a clear example that with a strong mission and a dedicated team, it’s absolutely possible. This closed-loop system sets a new example for the industry, and we’re excited to keep making it even bigger!” said Miksic.
Winning the German Packaging Award reinforces EcoCortec’s leadership in the field of green corrosion protection and its active role in shaping a more sustainable future for the corrosion protection industry. It shows the company is committed to pushing limits and setting new standards, not just in making sustainable VCI/VpCI® packaging, but also in being responsible and caring for the community. The official German Packaging Award ceremony will take place on September 23, 2025, at Fachpack in Nuremberg.
SIG, a global leader in food and beverage packaging solutions, has partnered with leading Australian wine producers to introduce a recycle-ready bag-in-box for wine, developed and manufactured at its Adelaide facility.
The launch builds on SIG’s long track record of bag-inbox innovation and follows the debut of Australia’s first recycle-ready bag for water in 2024, marking another step forward in SIG’s ambition to build a regenerative food packaging system.
The bag is made of SIG Terra RecShield, a mono-material film with a uniquely formulated polymer structure, replacing the conventional multi-layer film that contains aluminum. This means that every component of the bag-in-box, including the bag, tap, and carton, is now recycle-ready.
This development supports the Australian 2025 National Packaging Targets and meets the Sustainable Packaging Guidelines of the Australian Packaging Covenant Organisation (APCO).
SIG’s Adelaide-based Research and Development team has also introduced the country’s first locally manufactured wine tap made from light grey polymers that allow it to be easily detected by optical sorters at Australian recycling facilities, improving plastic separation and supports higher-quality recycled output.
When assessed through APCO’s Packaging Recyclability Evaluation Portal (PREP), the complete pack receives a “Check Locally” classification by the Australian Recycling Label, guiding consumers to kerbside recycling where facilities exist or alternative drop-off points, such as supermarkets or council collection centres.
The integrity and performance of the recycle-ready bag-in-box wine packaging has been validated through extensive shelf-life tests and transport trials with SIG’s development partners Hill-Smith Family Estates,
Vinarchy, DeBortoli Wines and Calabria Family Wines.
Carmen Houston, ANZ Head of Marketing & Sustainability at SIG: “SIG has been at the forefront of bag-in-box packaging globally, and this product continues our commitment to innovation and leadership in sustainable packaging solutions for our customers, consumers, and the planet.
Working with APCO and our winery partners, we are bringing a recycle-ready solution to market that fits Australian recycling infrastructure while maintaining wine quality through the supply chain.”
Bag-in-box wine already offers recognized advantages over glass bottles, including lower transport emissions, efficient storage, and extended freshness once opened by limiting light and oxygen exposure*. Removing the aluminum layer reduces the pack’s carbon footprint and simplifies material recovery.
Jason Spiteri, Executive Director – Wine at Hill Smith Family Estates: “Winesmiths, a proudly owned brand of Hill-Smith Family Estates, has led the varietal bag-in-box wine category in Australia for more than 40 years.
We’re pleased to continue that legacy of innovation with this Australian-first, recycle-ready bag-in-box packaging from SIG. From the beginning, this has been a true partnership built on shared sustainability values, mutual trust, and a joint ambition to innovate. SIG brought deep technical expertise to the table, while respecting and drawing on our long-standing knowledge of the wine-on-tap category.
We are proud to bring this important step forward in packaging to Australian shelves early in 2026.”
SIG’s Australian Research & Development team continues to explore ways to lower the environmental impact of flexible packaging, with additional recycleready solutions for other beverage and food service applications under development.
The interactive cooking session and chef training workshop brought employees and refugee chefs together, fostering unity, understanding, and inclusion through food
Sodexo, a global leader in food services and facilities management, has partnered with local social enterprise PichaEats to organise two meaningful culinary experiences that united people through food and supported livelihood opportunities for refugee communities in Malaysia.
The collaboration, timed ahead of Malaysia’s Merdeka celebrations, reflected Sodexo’s commitment to fostering belonging and inclusion for marginalised communities while enhancing workplace experiences for its clients. It also resonated with this year’s national day theme “Malaysia Madani: Rakyat Disantuni” which embodies a national commitment to compassion, inclusivity, and collective progress for all.
As part of this initiative, Sodexo hosted two events:
• MasakChef at Haleon Malaysia – Thirty employees from Haleon Malaysia, a client of Sodexo, took part in MasakChef, an interactive workplace cooking session designed to encourage teamwork and cultural exchange. Led by PichaEats’ Chef Nusrat, a Pakistani chef from the refugee community, participants prepared Pani Puri, Samosas, and Chicken Kebab Wraps while learning about the heritage of each dish and Nusrat’s journey of resilience.
• Culinary Masterclass with Chef Jordi Noguera –Executive Chef at Sodexo Malaysia and Singapore conducted a hands-on training session for PichaEats chefs. The class explored Spanish comfort food dishes including Tortilla and Mushroom Croquetas, with chefs exchanging techniques and cultural insights.
“We see food as more than nourishment — it’s a bridge between cultures and a platform to foster inclusion. This collaboration is about creating meaningful interactions that benefit everyone. Employees discovered new cultures, chefs shared their skills and stories, and together we built understanding—values that reflect
the Merdeka spirit,” said Paul Francis Chong, Operations Director Malaysia & Business Development Director Malaysia & Singapore.
Malaysia currently hosts over 200,000 refugees and asylum-seekers registered with UNHCR (as of May 2025). Without access to formal employment or education, many face daily challenges in supporting their families. Founded in 2016, PichaEats empowers refugee chefs by creating sustainable catering and culinary opportunities that celebrate their heritage and talents.
“At PichaEats, our mission is to enable new beginnings for communities seeking refuge through the universal language of food,” said Kim Lim, CEO and Co-founder of PichaEats. “Working with Sodexo allowed us to bring these stories and flavours to new audiences, proving that diversity is a strength worth celebrating especially during Merdeka.”
Perspectives from the event “Haleon encourages diversity and inclusivity in the workplace. Initiatives like this strengthen that culture by bringing people of different backgrounds together. Partnering with organisations like Sodexo, who share these values, is the way forward not just for Haleon, but for all companies,” said Alfer Joshua F. Alfabete, Supply Chain Reporting & Analytics Lead, Haleon Malaysia.
“This collaboration gave me the confidence to step beyond being seen as a homemaker and to share my skills as a professional chef. Through food, I can introduce others to Pakistani culture, while also learning about their work and experiences. It’s a meaningful exchange for both sides,” said Chef Nusrat, who led the MasakChef session.
Syrian Chef Osama, who joined the Masterclass with Chef Jordi, shared: “Sessions like this help me grow as a chef and gain new experiences. It makes me feel more confident and motivated to keep improving”.
Both activities aligned with Sodexo’s ongoing efforts to engage with and support communities facing barriers to employment, living conditions, and education, helping to create opportunities that drive inclusion and social progress.
ofi recognised as the most advanced company on living income in the Food Agri and Food Retail sectors
ofi (olam food ingredients), a global leader in naturally good food and beverage ingredients and solutions, has been assessed as the most advanced out of 22 companies in the 2023-2024 Platform Living Wage Financials (PLWF) benchmark for the Food Agri and Food Retail sectors.
A PLWF spokesperson said: “ofi has demonstrated notable progress in its commitment to living incomes, evidenced by its progression to the ‘Advanced’ category in the 2024 assessment cycle and its target of 200,000 ofi farmer households achieving a living income by 2030.”
A living income is a net annual income needed for a decent standard of living. For many smallholder farmers, this is a major challenge. Roel van Poppel,
ofi’s Chief Sustainability Officer, acknowledged the difficulty. “A living income is our North Star,” he said. “But we know many farmers in our supply chains face multiple challenges.”
ofi’s work with Wageningen University & Research highlights that for many smallholders, cultivating crops like coffee makes good economic sense, but they often lack the minimum farm size and yield levels to achieve an annual living income. “By focusing on improving the efficiency of time spent on coffee farming, we can target interventions that are directly in our sphere of influence, like, training, access to adequate inputs, and hand-held mechanization.” van Poppel explained. “Our approach is to tailor on-the-ground interventions and collaborate with customers and other organizations to help farmers move closer to a living income.”
PLWF credited ofi’s strategic approach for its ‘Advanced’ ranking. They noted the company’s method of segmenting farmers based on farm size and yield,
which allows it to create customised support packages. By 2030, ofi aims to provide this enhanced support to one million farmers.
ofi is already partnering with around 500,000 farmers annually through its sustainability programs. As of 2023, approximately 50,000 households in its sourcing network had achieved a living income.
ofi has also made its living income measurement tool available to the broader food and agri sector via the SaaS platform TRACT.
“Measuring income gaps is the crucial first step,” van Poppel added. “That’s why we’re collaborating with partners like Nestlé and IDH to create a shared approach to help farmers prosper and become more resilient.”
Mark Birch of IDH praised ofi’s partnership, highlighting its role in the Business Action Committee for the Living Income Roadmap: “It is encouraging to see that
ofi made its innovative living income measurement tool publicly accessible. Something IDH supported by facilitating an independent external evaluation and participating to guide the ongoing development of the tool,” he said. ” This year, we’re also working with ofi on a pioneering initiative to improve the livelihoods of cashew farmers in Côte d’Ivoire; a sector that has historically seen limited focus in living income interventions.”
Valerie Janssen from Wageningen University & Research also commended: “We value ofi’s dynamic collaboration, the time and expertise they bring to discussions, as well as the dataset they made available for our latest research paper on living income.”
Discover much more about what ofi has to offer at ofi.com
Movicon.NExT Release 4.4 marks a significant evolution of the platform, with performance and user-centric advancements for communications, scripting, development efficiency, data management, and security.
Emerson has announced the release of Movicon.NExT™ Version 4.4, a modern human-machine interface (HMI) and supervisory control and data acquisition (SCADA) platform. Movicon.NExT HMI/SCADA empowers users to create interoperable automation architectures for discrete and process manufacturing applications in the commercial, industrial, and municipal/utility industries. This update delivers enhancements boosting functionality, performance, and flexibility, with an emphasis on user-centric improvements to maximize development efficiency.
Communications and drivers
Updated industrial communication protocol drivers— for OPC UA, EtherNet/IP, and others—provide support for multi-station, advanced arrays, and more. A new DNP3 driver enables Movicon.NExT HMI/SCADA to integrate seamlessly with the power industry and electrical utility networks. Optimized I/O operations more efficiently aggregate read/write tags for greater throughput,
and open connectivity helps users easily connect with digital assets.
Scripting and development
Native support within Movicon.NExT for Python runtime scripting enables custom, cross-platform logic, so developers can create sophisticated strategies while building on proven work. Updated user interfaces, new graphical properties for controls, and streamlined license management (both local and network-based) enhance and simplify the overall user experience, while accelerating project development.
Data management
New support for TimescaleDB in the historian offers improved storage efficiency and higher performance, especially with large data volumes. Other enhancements increase data precision and SQL database compatibility, while recipe and alarm management are performed through a centralized connection. Movicon.NExT is built to meet the increasing demand for data to support visualization and analytics.
Security and compliance
A full migration to .NET 8 for core Movicon.NExT applications, and unified and encrypted password management applied across the entire platform, are just two examples of built-in security to help users defend their digital systems and achieve regulatory compliance. CFR21 compliance has now been enhanced with the addition of user group information logged alongside usernames.
An integration-ready HMI/SCADA platform
Additional Movicon.NExT modules, such as Pro.Lean™ and Pro.Energy™, are also revised to v4.4, with updates such as an improved user interface and navigation, new library symbols, and the addition of grouping and overview screens.
The release of Movicon.NExT v4.4 strengthens this HMI/ SCADA’s position as an open, high-performance, and integration-ready platform, while maintaining a focus on ease-of-use. Movicon.NExT is the foundation of a solid automation architecture, helping end users, systems integrators (SIs), and original equipment manufacturers (OEMs) create innovative automation solutions.
Adyen for Platforms streamlines key backend operations for Atlas’ food & beverage customers, serving up overall seamless experiences for diners
Adyen, the global payments platform of choice for leading businesses, today announced its partnership with Singapore-based restaurant operating system, Atlas. Atlas is the driving force behind over a few hundred food and beverage (F&B) brands like A Hot Hideout, Haidilao, Saladstop, and PPP Coffee, enabling restaurants to run online storefronts, manage point of sale systems, integrate with third-party logistics and food platforms, activate customer loyalty, connect with essential tools, and leverage AI-driven insights.
Its collaboration with Adyen drives backend innovation and greater efficiency for Atlas’ F&B operators through its AtlasPay solution by offering simplified, consolidated reporting, reducing the need for manual reconciliation, and providing reliable, user-friendly payments terminals that cater to customers’ preferred payment methods. The partnership is one of the latest under Adyen for Platforms, and has contributed to up to an 80% reduction in human errors, a 12% increase in direct sales, and an average of 10% manpower savings, since Atlas’ customers adopted AtlasPay.
“Our inherent tech-first background and keen understanding of the F&B landscape shape our innovative approach to solving challenges within the industry. That’s why we’ve collaborated with Adyen to build a platform to support our merchants’ core needs – from integrating technology to ease the load on smaller teams, to payment methods and compliance – so that they can focus on what matters most: running their business,” said Yi Sung Yong, Co-Founder and CEO, Atlas.
Business resilience is being tested like never before Singapore’s F&B sector is grappling with an increasingly saturated and competitive market.
According to data from the Accounting and Corporate Regulatory Authority (ACRA), a total of 3,047 F&B businesses closed in 2024 – the highest number of closures since 2005. Additionally, in that year alone, the sector saw 307 business closures each month, according to the Ministry of Law. These numbers highlight the growing operational and manpower challenges F&B operators must navigate, all while meeting rising consumer expectations for faster, more personalized service.
This is further reinforced by new data from a recent YouGov survey commissioned by Adyen, which highlights the ongoing operational pressures faced by small and medium-sized businesses (SMB), particularly around accounting and payment reconciliation. The findings reveal that on average, SMBs spend 6 hours on accounting weekly.
While 75% of current platform users report that their primary SaaS platform offers consolidated reporting, 49% still rely on multiple SaaS tools, creating added complexity rather than streamlining operations. In fact, 3 in 4 of the surveyed SMBs indicated that reconciling payments remains a key pain point (75%).
To remain resilient in a highly competitive environment, F&B businesses are increasingly looking toward integrated solutions that help them respond quickly to operational demands. As part of this shift, the partnership between Atlas and Adyen delivers tangible improvements for restaurants to meet the needs of customers:
1. Less time on admin, more time for customers: By streamlining backend processes like reporting, reconciliation, and terminal management, Atlas’ customers can reduce time spent on manual tasks and focus on delivering better service, menu innovation, and improving the overall customer experience
2. Faster, smoother checkouts with AtlasPay: Built on Adyen’s payments infrastructure, AtlasPay will allow its customers to offer consumers a seamless, reliable checkout experience – no matter their preferred payment method. That means shorter lines, faster table turnover, and less stress for staff – especially during busy periods.
3. A reliable, scalable platform built for business growth: Atlas customers planning to expand their physical locations can benefit from a scalable system that makes setting up in-person payment terminals quick and easy. With Adyen’s single platform, Atlas’ customers can remotely manage three to four times more terminals, without needing onsite technicians to oversee the deployment.
“When your regular customers know they can expect a smooth experience with you each time, they choose you more often. It is especially important for us to uphold the experience during busy periods, and working with Atlas helps us in delivering this efficiency in a consistent manner,” said Leon Foo, Founder and Chairman of PPP Coffee, a Singapore-based specialty coffee boutique working with Atlas since 2023.
Meatable cements global leadership in sustainable meat with acquisition of Uncommon Bio’s cultivated meat platform
Meatable, a global leader in cultivated meat technology, announced the transformative acquisition of Uncommon Bio’s cultivated meat platform, including key technology, several intellectual property assets, high-performing cell lines, and expert staff. This acquisition propels Meatable into an unmatched position in the field, offering the most comprehensive, agile, and market-ready cultivated meat capabilities in the industry.
With the integration of Uncommon Bio’s cuttingedge non-GMO mRNA reprogramming and saRNA differentiation technologies, Meatable now operates the only true multi-platform cultivated meat technology offering. This versatile solution, pairing Meatable’s use of the patented opti-ox™ system with Uncommon Bio’s technological capabilities, equips the company to accelerate time to market, navigate regulatory pathways worldwide, and adapt swiftly to diverse consumer and cultural preferences.
“I’m incredibly proud of what we’ve built at Uncommon Bio, a legacy of innovation and bold thinking in cultivated meat,” said Benjamina Bollag, CEO of Uncommon. “After deciding to focus on therapeutics, we wanted to find the best home for our technology and it’s exciting to see Meatable carry our work forward and apply it at scale. I look forward to continuing our collaboration and watch their continued success and global impact in the years ahead.”
“This acquisition is more than a strategic step – it sets a new standard for cultivated meat production,” said Jeff Tripician, CEO of Meatable. “By combining two highly complementary platforms, Meatable is now equipped to reliably deliver high-quality cultivated meat at a global scale. This enables us to support the meat industry with a stable, secure, and future-proof supply of species like pork, beef, lamb, and poultry, ensuring business continuity and resilience in the face of increasingly uncertain times.”
Already recognized for its pioneering work in cultivated pork and beef, Meatable is now positioned to expand rapidly across species, markets, and consumer segments. The addition of Uncommon Bio’s technology accelerates product development for chicken, lamb, and high-flavor breeds, while its non-GMO status and regulatory-ready dossier support faster regulatory approval in multiple regions. The acquisition also strengthens Meatable’s intellectual property portfolio with additional patents and proprietary assets, further consolidating its status as a technological leader in cellular agriculture.
Positioned as an integral part of the global meat industry, Meatable is forging partnerships across the supply chain to complement, rather than replace, traditional livestock producers. As the demand for meat
continues to grow, the company’s goal is to help supply additional meat to the meat industry on a global level, and do so efficiently, at scale, and without any risk of livestock disease. Achieving that impact requires bold, out-of-the-box thinking and a willingness to incorporate external knowledge and technologies – principles embodied in the Uncommon Bio acquisition.
“The value of the IP is strengthened by the caliber of investors who have supported Uncommon’s mission from the start,” said Aris de Rijke, CTO at Meatable. “We’re proud to carry forward technology that has earned the trust of such respected backers, like Apollo Projects and Lower Carbon Capital, further fueling our path toward success at scale.”
With its broadened base of IP, cell lines, and applications, Meatable now becomes the only cultivated meat company with a true multi-platform strategy –engineered for versatility, speed, and market relevance. The company is uniquely positioned to deliver sustainable, great-tasting meat to feed a hungry planet.
Annual awards program recognises innovation in agricultural & food technologies around the globe
CH4 Global has been awarded “AgTech Startup of the Year” in the fifth annual AgTech Breakthrough Awards program conducted by AgTech Breakthrough, a leading international market intelligence organisation that recognises the top companies, technologies, and products in the global agricultural and food technology markets.
The company’s flagship solution, Methane Tamer™, which is a feed additive derived from the red seaweed native to southern Australian and New Zealand waters – Asparagopsis – has been shown to reduce methane emissions from cattle by up to 90 per cent. When eating Methane Tamer at just .5 per cent of their daily diet, the seaweed disrupts an enzymatic process in a cattle’s digestive system. Developed through a proprietary cultivation and processing method, the solution is scientifically validated and safe.
Methane Tamer™ Beef Feedlot is the company’s targeted formulation designed specifically for beef cattle in feedlot operations. It delivers a standardized 75 per cent reduction in feedlot enteric emissions throughout its shelf life, and additional formulations are in the pipeline, including Dairy Feedlot, Grazing Dairy, Grazing Beef, Sheep, and Goats.
CH4 Global in January opened the world’s first pondbased, commercial-scale EcoPark to grow Asparagopsis at scale at Louth Bay in South Australia. The facility’s production model slashes operational costs by up to 90 per cent versus conventional seaweed farming. CH4 Global has also forged strategic partnerships with major organisations to help fast-track adoption across diverse supply chains and markets.
“By targeting methane emissions, our solution plays a vital role in helping the world meet its climate commitments,” CH4 Global CEO Dr Steve Meller said.
“We understand what is required to create a viable solution that is carefully balanced to work for all parties – from food producers and farmers to consumers and governments, while also ensuring quality and efficacy are front and centre.
“We’re grateful to AgTech Breakthrough for this award as we continue to innovate in the name of sustainable agriculture. Our work paves the way to move from intention to action to meaningful impact, addressing global methane with proven and available solutions.”
The AgTech and ClimateTech sectors are rapidly redefining how food is produced, managed, and distributed – transforming one of the world’s most essential industries. From AI-driven crop analytics and precision farming platforms to sustainable agriculture solutions and autonomous equipment, AgTech is delivering greater efficiency, transparency, and environmental responsibility.
The annual AgTech Breakthrough Awards program aims to shine a spotlight on the breakthrough innovators who are not only keeping pace with this dynamic industry but actively driving it forward. By conducting one of the AgTech industry’s most rigorous evaluations of technology companies, reviewing thousands of award nominations each year, AgTech Breakthrough aims to inspire continued innovation and help propel the global agriculture sector into a smarter, more sustainable future.
“CH4 Global stands at the intersection of environmental stewardship and agricultural innovation, offering a natural, scalable, and economically viable tool to combat climate change,” AgTech Breakthrough Managing Director Bryan Vaughn said.
“Farmers, food producers, and livestock ranchers are looking for cost-effective ways to operate more sustainably, and address methane emissions while also meeting consumer demand for meat and meat products.
“By aligning economic viability with environmental responsibility, CH4 Global’s sustainable production model can scale globally and make a lasting impact on our planet’s future. We’re so thrilled to award them and their futureforward solutions with AgTech Startup of the Year!”
By Cath Isabedra
Across the global food industry, bold flavours are no longer confined to niche launches or seasonal experiments. They are moving into core product lines, re-shaping supply chains, and altering the way manufacturers think about R&D. What might once have been considered an indulgent experiment is now setting the standard for mainstream product development.
The rise of adventurous flavours is not a passing fashion. It is part of a larger market shift, driven by cultural forces, demographic changes, and a new level of industry agility.
Three dynamics have aligned to bring exotic flavours into the spotlight: unprecedented consumer exposure to global cuisines, generational influence, and an industry that is finally equipped to respond at speed.
Cultural exposure has accelerated dramatically. Streaming platforms, food tourism content, and social media have collapsed barriers to culinary awareness. A birria ramen recipe filmed in Mexico City can inspire menu experiments in Sydney, while a hawker stall’s laksa in Singapore can influence packaged snack development in Toronto.
The demographic shift is equally significant. Gen Z and Millennials — now the most globally connected and culturally diverse generations — are shaping the expectations for flavour variety. According to Innova Market Insights, 74% of global Gen Z consumers actively seek distinctive flavour experiences, and they expect variety to be refreshed frequently.
Industry capability has also transformed. Shorter production cycles, more flexible manufacturing systems, and established sourcing for regional ingredients mean that producers can act quickly. Retailers have become more willing to accommodate limited editions, confident that the appetite for bold flavour runs deeper than seasonal novelty.
Across categories, the adoption of adventurous flavours is moving from limited release to an established portfolio. Wasabi crisps, chilli-lime sparkling drinks, hojicha beverages, and pandan-infused pastries are no longer positioned as short-term curiosities; they are becoming year-round offerings in multiple regions.
Speed is a defining feature of this shift. Where a flavour concept might once have taken 18–24 months from pitch to launch, manufacturers can now move in less than half that time. NielsenIQ reports that adventurous flavour SKUs have a significantly higher sell-through rate in their first 90 days compared to standard launches.
Investment in ingredients also reflects this structural change. Suppliers are securing long-term access to items such as berbere, calamansi, hibiscus, and black garlic — not as opportunistic purchases, but as part of sustained product planning.
The competitive edge lies increasingly in flavour crossovers that extend beyond traditional East–West pairings. African–Asian flavour blends are appearing in both foodservice and packaged goods, from berbere-seasoned noodle broths to grains of paradise in cocktails. Middle Eastern aromatics are being incorporated into mainstream beverages, with saffron milk teas and cardamom lattes gaining traction in urban markets.
Tropical fruits such as jackfruit, passionfruit, and soursop are moving into confectionery, ice creams, and dairy products. Latin American influences, from Tajín seasoning to chamoy, are being applied across snacks, drinks, and condiments.
These combinations are not temporary diversions. They represent an expanded flavour vocabulary that is becoming part of the mainstream.
Social media continues to compress the time between flavour emergence and mass-market adoption. TikTok and Instagram have become rapid conduits for discovery, where regional favourites can reach a global audience in days.
Recent examples include ube lattes, Korean rose tteokbokki, and dalgona coffee, each moving from cultural staple to global product adaptation in a matter of weeks. What distinguishes today’s environment is the ability of manufacturers to respond quickly, producing smaller runs for trial before scaling to meet demand.
Visual appeal may draw attention, but lasting sales depend on flavour integrity. The products that remain beyond their viral moment are those that deliver a credible and satisfying taste experience.
For food innovators, exotic flavours offer both a competitive advantage and an operational challenge. They provide differentiation in crowded categories and capture consumer interest. However, they also require agility in sourcing, production, and marketing.
The risk lies in execution. Flavours that are inauthentic, poorly matched, or rushed to market can erode trust. The brands that succeed will be those who secure ingredient pipelines early, partner with skilled flavour developers, and invest in production systems capable of adapting without compromising quality.
The prominence of adventurous flavours is not a coincidence; it is a sign of an industry realignment. These flavours are reshaping category norms, altering retail expectations, and influencing how innovation is prioritised.
For manufacturers, the takeaway is clear: bold flavour development has moved from optional to essential. Those who adapt early will not only capture current demand but will set the direction for global taste in the coming decade.
By Cath Isabedra
For Oh So Healthy! (OSH!), innovation doesn’t mean following flavour trends — it means trusting your gut, even when the outcome is unpredictable. The brand, founded in 2017 by Almay Gaw-See, entered a crowded snack space with a clear goal: to create something new that celebrates the Philippines’ vibrant produce and culinary character
“In 2017, OSH! was born from a desire to create something of our own—not just toll manufacturing,” Gaw-See shares. “We wanted to create something entirely new, innovative, and distinct from anything we were manufacturing for our clients.”
Rather than replicate what already worked, the team built a brand around ingredients like jackfruit, ube, kimchi, and mango, combining them into unexpected but culturally rooted snacks. These products reflect a
deep respect for local ingredients, but also a willingness to take risks.
“OSH! is a brand that thrives on the unconventional,” Gaw-See explains. “We never wanted to be predictable— we wanted to surprise and delight. Introducing flavours like kimchi in a crisp format, which can evoke polarized opinions, wasn’t the typical route for a snack brand.”
That spirit of persistence became a defining part of OSH!’s process. “We commit to ideas we believe in, even if they take time to win people over.
Our philosophy is simple: our goodness will grow on you.
Gaw-See’s background in contract manufacturing shaped how OSH! operates today, not just in production, but in how the brand grows. “My background in contract manufacturing gave me a strong foundation in understanding the intricacies of the supply chain, the importance of consistency, and how to scale operations effectively,” she says.
This experience helped OSH! move swiftly through the challenges of regulatory compliance, production scaling, and R&D — areas that often slow smaller consumer brands. “With over 20 years in the manufacturing industry, I learned how to standardise processes, maintain rigorous quality control, and ensure every product meets high standards,” she adds.
That mindset also led to deeper partnerships with local farmers. OSH! sources ingredients directly from farming cooperatives, including Brgy. Burol Organic Agriculture Cooperative (BBOAC) in Calamba. “OSH! actively collaborates with local farmer cooperatives, in particular BBOAC… where we provided equipment to help harvest corn grits more efficiently,” Gaw-See shares.
These partnerships have had ripple effects. “Knowing that OSH! can create positive ripple effects in farming communities gives real meaning to what we do,” Gaw-See says. “It reminds us that building a brand isn’t just about selling products—it’s about making a difference.”
Each snack begins with local produce, transformed through a drying process that locks in flavour and texture without frying or preservatives. “We begin by sourcing high-quality, locally grown produce directly from Filipino farmers,” shares Gaw-See. “These are then pureed by a reputable third-party processor. Think of it like making a smoothie—we blend different purees to create our unique flavour combinations.”
The mixture is then gently dried at high heat, preserving the natural characteristics of the fruits and vegetables. “There’s no frying involved, and we don’t use any preservatives—just simple, wholesome ingredients transformed into something delicious and shelf-stable,” she adds.
Flavour combinations are tested for balance and familiarity, but always with a local lens. “We prioritise flavor harmony, nutritional value, and local cultural resonance,” Gaw-See furthers. “We test pairings that offer balanced sweetness, tang, and savouriness while showcasing Philippine produce.”
Healthy eating is at the heart of the brand, but OSH! doesn’t lead with clinical nutritionism. Instead, they focus on making nutritious snacks enjoyable and accessible. “At OSH!, our commitment to healthy snacking is both personal and purposeful,” Gaw-See said.
“We believe that if healthy products are truly delicious, people will choose them—willingly and consistently,” adds Gaw-See. “For too long, ‘healthy’ has been equated with ‘bland,’ and we’re here to change that perception.”
OSH! collaborates with certifying bodies and research labs to validate nutritional content after processing. “Instead of resorting to short-lived marketing gimmicks, we choose transparency—because trust is what keeps people coming back.”
Gaw-See sees OSH! not just as a product line, but as a cultural ambassador. “Our flavours celebrate the Philippines’ rich culinary heritage—highlighting ingredients like jackfruit, purple yam, and kimchiinspired spices,” she explains.
For Filipinos abroad, the snacks spark nostalgia. “We’ve heard from many overseas Filipinos who say our snacks remind them of home—particularly our tropical fruit blends,” shares Gaw-See. For international consumers, they offer something new. “Non-Filipino customers often tell us our products introduced them to ingredients they’d never tried before, sparking curiosity about Filipino food culture.”
Balancing authenticity and accessibility is an ongoing process. “We stay authentic by using real, local ingredients and telling honest stories about our sourcing,” she notes. “At the same time, we adapt by ensuring clear labelling in multiple languages, meeting international quality standards, and designing packaging that feels modern and universally appealing.”
For Gaw-See, the mission isn’t just about growing a company — it’s about shifting how people view healthy snacking. “We envision OSH! growing into more than just a snack brand—we want it to become a movement. A movement that inspires people to choose better, every time.”
The brand is currently developing a new line of snacks featuring ube, a Filipino staple ingredient rich in both nutrition and cultural significance. “These upcoming innovations reflect our commitment to delivering healthier options that are both delicious and proudly Filipino,” she says.
By centering local flavours and challenging the bland stereotypes of health food, OSH! offers a different kind of snacking experience — one that starts with curiosity and ends with a connection to something proudly Filipino.
By Cath Isabedra
In the age of culinary globalization, certain flavours have made the leap from local markets to Michelinstarred menus—yuzu, sumac, and za’atar among them. Could batuan be next?
Native to the Western Visayas region of the Philippines, batuan is a small green fruit revered for its nuanced sourness and ability to transform stews and broths
into deeply comforting dishes. But outside the islands of Negros and Panay, this ingredient remains largely unknown—even within the Philippines.
For Christian Requinta, Co-founder of Essentials Daily, batuan is more than just a souring agent. It’s the heart of regional identity.
Traditionally used in dishes like kadyos, baboy, langka (KBL), seafood sinigang, and kansi—a beloved sour beef bone marrow soup—it doesn’t overpower. It enhances. According to Requinta, “Mixing the fruit with the other ingredients makes it more delicious, rather than emphasizing the sourness.”
The complexity it brings is hard to replicate—and even harder to forget.
So why hasn’t batuan gained broader recognition, even within the Philippines?
“It decays quickly when picked,” said Requinta. “Bringing it out of the region while still fresh is a challenge.” And while batuan can grow in other provinces, the best flavour and size are found in Negros and Panay when it’s in season.
This logistical hurdle has kept it largely contained to Western Visayas, where its use is cultural, not commercial. “It’s a national pride for Ilonggos (locals of Iloilo),” Requinta noted. “It’s something that puts a smile on their faces when they see it—a fruit that every Ilonggo grew up with.”
For those unfamiliar, the name usually comes with a question: What is batuan, and what does it do?
The answer, Requinta said, is best discovered through taste.
Across Asia, particularly in innovation hubs like Singapore, there’s growing interest in regional, culturally grounded ingredients. From hotel kitchens to beverage labs and FMCG product development teams, adventurous flavour profiles and provenance-based storytelling are gaining traction.
Requinta believes batuan is ripe for discovery— especially as chefs and developers search for natural ingredients that deliver more than just flavour. “The fruit is high in Vitamin C and is an antioxidant,” he shared. “It could be used in teas, juices, marinades—there are plenty of creative options.”
That said, he advises starting simple.
“Stay within its usual use and let people appreciate the dish first,” he said. “When they ask what made it taste so good—that’s when you highlight the batuan.”
In the age of mass production and convenience, ingredients like batuan remind us that not all flavours can—or should—be standardized.
“People often compare batuan to tamarind, kamias, or even powdered sinigang mix,” Requinta said. “But it’s not a matter of how sour it is—it’s about the flavour it brings to the dish.”
For many Ilonggos abroad, Essentials Daily has made batuan accessible in new formats to help preserve that flavour memory. “We’re focused on promoting batuan to our kababayans, especially Ilonggos living in other countries,” said Requinta. “If bold chefs start using it in new dishes, that could be a great start. But for now, we’re focused on protecting its role in our identity.”
What batuan can teach the global palate
When asked whether batuan could inspire global pairings the way yuzu or za’atar have, Requinta was optimistic.
“There are countries whose staple dishes already use sour flavours,” he said. “Exploring batuan as an alternative could be a good direction.”
But his vision isn’t just about flavour innovation—it’s about preserving the cultural roots of food.
“Food in life is like batuan in kansi. If you remove it—it will never be the same.”
By Hermes Gehnen, Founder of N25 Caviar
When I began my journey with N25, it was not simply about producing caviar. It was about creating a language of flavour that could speak directly to the senses of the world’s most discerning chefs and diners. Caviar is one of nature’s most subtle luxuries; it’s an ingredient that demands attention not because it shouts, but because it whispers.
I grew up with an instinctive curiosity for flavour and a deep respect for ingredients. But it wasn’t until my university years that caviar became an obsession. I had the chance to taste some truly exceptional roe and realised that, outside of a few fine dining kitchens, most of what people knew about caviar was based on myths or outdated ideas. One of those myths still lingering in the industry is that lighter-colored eggs are inherently superior. In my eyes, this fixation on appearance over taste held back the potential of one of the world’s most exquisite foods.
I saw the potential of how caviar could become an integral part of a dish rather than a decorative afterthought. To achieve this, I drew on science and began experimenting with maturation techniques. The result was a caviar that was much richer, more complex, and often darker in colour than the industry’s “golden” ideal.
At N25, our philosophy is rooted in understanding that flavour is not an accident but the result of science, time, and a deep respect for place.
The name N25 refers to the 25° North latitude where the brand’s first sturgeon farm is located. Nestled in the highlands of China, the site offers ideal conditions: crystal-clear spring water, clean air, and a stable climate that supports the health and longevity of the fish.
In many ways, caviar can be compared to wine. Each tin represents a dialogue between the raw product, the craft of refinement, and the patience of ageing. Like a great Burgundy or Bordeaux, caviar’s complexity cannot be rushed. The philosophy behind our work at N25 is to guide nature gently, to allow the true essence of the roe to reveal itself rather than forcing flavour through shortcuts. This patience creates a depth that chefs recognise immediately: a balance of complexity, nuttiness, creaminess, and umami that builds and evolves with every taste.
Our role is to respect the fish, the environment, and the culinary journey that follows.
The idea that caviar must be fresh is widespread but incomplete. Freshness is a foundation, not a destination. Much like cheese, wine, or cured ham, caviar develops its most remarkable qualities during a carefully monitored ageing process.
Through controlled maturation in optimal conditions, natural enzymatic processes begin to unfold. Proteins break down subtly, fats soften, and amino acids emerge. This is where umami begins to take shape. Over weeks and months, the flavour deepens, the texture evolves into something silken, and the balance of salt and roe achieves harmony.
Everything is handled with precision. Temperature, humidity, and salinity are all parameters that require constant vigilance. A difference of a single degree can alter the trajectory of flavour development. Our name, N25, reflects the latitude where sourcing begins but also nods to the exacting control we place on detail. To us, ageing is a process that transforms potential into artistry.
The result is caviar with a layered complexity in each tin: a taste that is clean and fresh, buttery, roasted, minerallike. For chefs, this depth opens new avenues of pairing and presentation, allowing caviar to garnish and lead.
At first glance, N25 is known for producing some of the world’s most exceptional caviar. But for the chefs who work with the brand, N25 represents something far deeper: a global community built on shared values, long-term collaboration, and an unwavering respect for craft.
Whether in London, Munich, or Singapore, N25 has created a network where chefs feel supported, inspired, and genuinely connected. This network is not the byproduct of selling caviar; it is the driving force behind how the brand operates.
A signature expression of this vision is the brand’s four-hands dinners—curated culinary collaborations that bring together N25 chef ambassadors with peers from around the world. These events are more than showcases of talent; they are acts of cultural exchange, friendship, and discovery.
Recent examples include:
• Dorian x Ynyshir: A bold, flavour-forward meeting of minds in London.
• Ikoyi x JAN: Blending the precision of Jan Hartwig with the innovation of Jeremy Chan.
• Tisane x Cycene: A dialogue between two emerging voices in contemporary dining.
In each case, caviar is not just a garnish; it becomes a conversation starter. For many chefs, the depth and complexity of N25’s aged caviar sparks new creative directions. For diners, it becomes a window into how two culinary worlds can merge into something singular.
“N25 is a supporter of sourcing the best and most unique base ingredient, then applying the same thinking to achieve a unique result that no others can match,” says Max Coen of Dorian. “For us, every tin is complex, perfect, and full of flavour, a trait I’d also use to describe the food at Dorian.”
“I can blindly rely on the consistent quality of N25 Caviar,” as N25 ambassador and 3 Michelin-starred chef Jan Hartwig puts it. “And I know the N25 team will always select the caviar for my restaurants according to my preference.”
Beyond the kitchen, we nurture our network through informal gatherings that allow chefs to connect, unwind, and celebrate each other.
In January 2024, we hosted a Chef Social at BiBi in London, gathering long-standing clients and friends around a menu that honoured the start of a new season. A year later, Tuna Fight Club provided the backdrop for another unforgettable evening, with caviar and conversation flowing in equal measure.
I recall Chet Sharma of BiBi sharing, and I quote, “Working with N25 means joining a community built on passion, precision, and respect for quality. The partnership is personal, with options to age caviar to a chef’s specifications. It reflects trust and collaboration.”
These events are not typical industry mixers. They are “family-style” moments—a way to say thank you, stay connected, and remind everyone that behind every tin of caviar is a group of people who care deeply about what they’re building.
The future of caviar cannot be divorced from responsibility. Sturgeon are ancient creatures, survivors from prehistoric times, and their welfare is at the centre of everything we do. Without careful stewardship of species, waters, and ecosystems, there is no future for caviar.
At N25, we invest in long-term relationships with our partners, ensuring practices that respect animal welfare and ecological balance. The waters in which the sturgeons are kept are not polluted with chemicals. We have to ensure that the sturgeons’ living environment is as healthy as possible; this means cultivating a natural ecosystem that not only cleans their habitat but also provides clean, organic food for them.
To me, our job is not to tell chefs what caviar should be but to give them the perfect canvas to create something that could only exist in their hands, in their location. At N25, we are committed to providing a product that respects flavour and ageing and connects chefs with the sense of place that elevates their craft.
The magic of caviar lives in the dialogue between science and artistry, between producer and chef, between place and palate. We are proud to nurture that dialogue every day.
By Cath Isabedra
In a spirits landscape dominated by grain, sugarcane, and grape, one Paraguayan brand is rewriting the rules with a root that has nourished generations but rarely taken center stage in a premium bottle.
“The inspiration came from my background as a botanic-tea blender and sommelier, combined with Paraguay’s rich agricultural heritage,” says Jennifer Snaider, Manager of Emperatriz. “Cassava (mandioca) is deeply rooted in our South American culture — it’s a symbol of resilience, sustenance, and connection to the land.”
Unlike more common bases, cassava offers “a naturally clean, neutral base that allows our carefully selected botanicals to shine through.” Triple distillation transforms that neutrality into “a pure, smooth foundation with subtle aromas and velvety flavors that you simply can’t achieve with other raw materials.”
For Snaider, Emperatriz is a statement. “We’re creating a new world where women can celebrate their individuality and strength with a drink that is as unique and inspiring as they are.” The name itself, meaning “Empress,” embodies feminine leadership and power.
At the heart of this mission lies what Snaider calls “the ‘forgotten treasure’ of the Americas.” While crops like chocolate and pineapple gained global prestige, cassava’s origins were often misattributed. “It’s truly one of America’s most significant contributions to world agriculture, discovered by our natives, the Guarani people… yet it remains understudied and underappreciated compared to other American crops like corn.”
Through Emperatriz, she is “presenting (these ingredients) in a completely new, sophisticated way that honors both our forgotten heritage and our aspirations.”
Approaching recipe development like creating a fine tea blend, Snaider worked with master distiller David Schroeder to perfect Emperatriz’s balance. “The floral notes come from carefully selected botanicals that are native to our region, while the sweet undertones are naturally enhanced by the cassava base,” she explains.
Coconut and jasmine are the spirit’s signature notes, emerging naturally from a precise maceration process.
“Each botanical is chosen not just for its individual character, but for how it harmonizes with the others to create this distinctive, elegant profile that’s both familiar and surprising.”
Innovation, however, meant starting from scratch. “The biggest challenge was that we were creating something that had never been done before — there was no roadmap for a premium cassava-botanical distillate.”
From developing unique techniques to educating consumers, every step required balancing authenticity with ambition. Yet cassava offered “an incredibly pure, neutral base… cleaner than many grain spirits and allowing our botanicals to truly shine,” while creating opportunities to collaborate with local producers — including women in agriculture — to build a community around the spirit.
In the hands of bartenders, Emperatriz becomes a tool for reimagining classics. “Our floral, sweet notes with coconut and jasmine undertones create new possibilities in traditional cocktails,” says Snaider. In sour taste profiles, it adds smoothness; in tropical serves, it provides authentic coconut flavor without additives. Rather than replacing gin or rum, it opens “entirely new flavor territories” where floral nuance takes the lead.
But Emperatriz is also sparking a bigger conversation. “We’re showcasing Paraguay’s biodiversity on a global stage, introducing international consumers to botanicals they’ve never experienced before.” As the first cassavabotanical distillate, the brand is inviting the spirits world to explore native ingredients and embrace biodiversity as a cornerstone of premium innovation.
From cassava fields to final bottling, sustainability is core to Emperatriz’s identity. The brand works with local farmers, prioritizes native botanicals, and employs sustainable harvesting. Production remains in
Paraguay’s Legado de Arroyos y Esteros, preserving local expertise, while water is drawn from the Guarani Aquifer — “one of the purest sweet water reserves in the world.” Even as exports to Poland and Taiwan approach, every growth decision is filtered through “our commitment to ethical sourcing, environmental responsibility, and supporting the communities that make Emperatriz possible.”
For Snaider, the journey is as much personal as it is professional.
Adventure, for me, means having the courage to create something that has never existed before… taking people on a journey they didn’t expect.
And while Emperatriz carries the story of a root and a region, it also carries a philosophy: “I named this product Emperatriz because I think that we should be the Emperatriz of our own life, building our kingdom the way we want to live it.”
With every sip, Emperatriz invites drinkers to taste not just a spirit, but a reclamation of history, a celebration of biodiversity, and a toast to bold new possibilities.
Jennifer Snaider is a Paraguayan tea blender, sommelier, consultant, and product developer with over a decade of experience in the herbal infusions and specialty beverage sector. She is the founder of Ñandete Blending Lab, Emperatriz—the world’s first distilled spirit made from cassava with botanicals—and the Sommelier Academy in Paraguay. Jennifer has created multiple brands, including Maiteiblends, Cannafusion, and Life Green, and has developed private-label herbal infusions for international markets.
With a background in Business Administration and International Marketing, she has held senior roles at Paraguay’s Ministry of Industry and Commerce, leading international cooperation, MSME development, and investment attraction. Her career reflects a unique blend of entrepreneurship, innovation, and cultural heritage, positioning her as a thought leader in tea blending, botanical innovation, and food entrepreneurship.
Jennifer has participated in major international fairs such as ALADI Expo, Tea Expo Nevada, FOOD TAIPEI, and EXPOCOMER Panama, and frequently contributes as a speaker and panelist on tea, entrepreneurship, and culinary innovation.
By Cath Isabedra
What does adventure taste like? For some, it might be the punch of laksa captured in a cupcake, or the comfort of kaya toast reimagined as a chilled slushie. For IFF, adventurous flavour means pushing boundaries without losing cultural roots — and their newly opened Immersive Experience Hub in Singapore is designed to make that possible.
“Asia is fast becoming the world’s growth engine. By 2030, it’s projected to contribute 60% of global economic growth,” said Prakash MG, Senior Vice President, Taste, Greater Asia, at IFF. “Expanding our Singapore Innovation Center with the Immersive Experience Hub is a strategic move to future-proof innovation, enabling IFF to work with customers to move faster, with greater precision and emotional relevance to meet the needs of the region.”
Unlike traditional R&D labs, the Hub unifies insights, creation, design, and digital technologies into a seamless ecosystem. Here, brands don’t just test recipes — they step into immersive experiences where flavour is lived as much as tasted.
“A standout feature is the use of 360-degree video technology to simulate real consumer experiences,” Prakash explained. “By engaging multiple senses, scent, taste, sound, and touch, we’re able to accelerate alignment, foster deeper collaboration and improve success rates.”
Imagine co-developing a bold new beverage with flavourists, prototyping in real time, and then sipping it in a simulated café environment that mirrors its future market setting. “This end-to-end collaborative approach enables faster and more informed decisionmaking throughout the product development process,” he said.
IFF’s choice of Singapore as its flagship site was no accident. With its infrastructure, talent, and unique multicultural fabric, the city provides fertile ground for adventurous innovation.
“Singapore has long been a strategic base for IFF in Asia. It is also uniquely positioned to tap into the multicultural landscape of Asia, making it an ideal testbed for regional innovation,” Prakash noted.
This vantage point is critical when interpreting Asia’s hyperlocal flavour preferences. “Food preferences are heavily influenced by cultural context, heritage, climate, and even geography,” he said. “For example, the preferences for a peach flavour differ across countries and regions. Indonesian consumers may prefer a peach profile that is fruity, ripe, and sweet, while Chinese consumers may prefer a peach profile that is sweet and juicy.”
When tradition meets bold imagination
IFF’s SG60 menu illustrates how far the company is willing to go in reimagining flavours. “The SG60 collection was born from a deep dive into the hearts and senses of 1,000 Singaporeans,” Prakash said. “We asked them about their favourite flavours, explored emotional associations and surveyed responses across all five senses to understand what joy tastes, smells, sounds, feels, and looks like in Singapore.”
The result: Laksa Cupcakes, Orchid Chrysanthemum Tea Slushies, Coconut Milk Slushies with a hint of Kaya Toast, and Hainanese Chicken Rice-flavoured Mayonnaise Dip. “Beyond flavour creation, they’re emotional experiences translated into food and beverage concepts that celebrate Singapore’s rich culinary heritage in a modern, imaginative way,” he explained.
Nostalgia and novelty: the twin drivers of adventure
In Asia, flavour exploration doesn’t mean abandoning tradition. Instead, the most successful concepts sit at the crossroads of memory and discovery.
“Consumers in Asia are increasingly seeking out experiences that offer a sense of emotional familiarity, what we often refer to as ‘Nostalgic Indulgence’,” Prakash said. “Nostalgia offers a comforting anchor, especially in uncertain times, while novelty brings a sense of excitement and discovery.”
That balance is central to IFF’s philosophy.
“At IFF, we believe the goal isn’t to replicate tradition, but to evolve it respectfully and imaginatively,” he added.
The Immersive Experience Hub was designed not only for flavour but for broader sensory exploration across categories. “The ability to simulate experiences whether that’s sipping a functional beverage in a gym setting or testing a mood-enhancing fragrance in a spa, means we can co-create solutions that align across touchpoints,” Prakash said.
Consumers today are seeking adventurous formats that also deliver functionality — from energy and relaxation drinks to sodium- and sugar-reduced foods that still excite the palate. “The Immersive Experience Hub allows us to quickly test and refine recipes using real-time feedback from consumers and customers with multi-sensory cues to enhance how a product is experienced,” he explained.
For IFF, the measure of success is not just the products developed, but the shift in mindset the Hub encourages.
“We hope customers leave the Immersive Hub with exciting product ideas and a renewed perspective on the emotional and sensory power of what we co-create,” Prakash said. “Beyond co-developing breakthrough innovations, we want them to reconnect with the human experience behind flavour; how it evokes memory, emotion, and connection. Ultimately, we want them to walk away inspired to innovate with empathy and imagination.”
Prakash MG is Senior Vice President, Taste, Greater Asia at IFF. He leads a high-performing team that delivers innovative and sustainable taste solutions for the food and beverage industry. With over 30 years of experience across Asia, he has held leadership roles at Unilever, The Hershey Company, and Mead Johnson Nutrition, driving market growth and expansion.
Since joining IFF in 2017, Prakash has championed innovation and collaboration, helping customers create bold, imaginative taste experiences that bring joy to consumers. He’s proud to be part of an organization that’s constantly pushing boundaries to inspire the industry.
Outside of work, Prakash is an avid runner, passionate cricket fan, enjoys riding his Bullet and exploring local cuisines.
By Cath Isabedra
When plant-based foods first arrived in the mainstream, they carried the weight of expectation. Consumers wanted meatless burgers that sizzled, dairy-free ice cream that comforted, and cheeses that stretched and melted as convincingly as the originals. Yet, for many early products, the experience was “good enough” rather than irresistible.
Today, the question is no longer whether plant-based can compete, but how it can delight. For Ernesto Vecilla, Head of Culinary Innovation at Nourish Ingredients, the answer lies at the intersection of culinary intuition and molecular science.
“Plant-based food and other alternative proteins are rapidly improving in quality and gaining traction, with more consumers willing to make the switch,” Vecilla said. “However, it’s important to note the scale of the challenge. When designing a product with plants that aim to mimic complex animal tissue, there are several factors at play. From the way it looks, the way it pulls and browns, the smell while cooking, and how juicy it is. All of this plays a role in ensuring they deliver where we need them to. A combination of all these is what makes them delicious.”
The late 2010s saw a flurry of alternative protein launches, many buoyed by excitement but limited by technical constraints. “At the beginning of the boom of alt proteins in the late 2010s, companies wanted to solve all these challenges on their own,” Vecilla recalled. “Time has proven that it’s a task better solved through collaboration and the sharing of learnings and technologies. This first wave of alternative proteins fell short of expectations, but by harnessing consumer feedback, companies have shifted toward making more delicious, authentic, and simpler formulations, keeping in mind that taste is king.”
For Nourish, this lesson has crystallised into a guiding principle:
“Our approach at Nourish Ingredients as part of this movement is to use smart science and culinary insights instead of complex formulations to streamline ingredient lists and deliver more with less.”
For Vecilla, the magnetism of flavour begins deep in human biology. “Flavour and taste have evolved over millions of years, rewarding us through our taste buds when we eat certain foods: sugars provide quick energy, fatty textures signal high calories, and umami hints at protein-rich foods. Our brains are still wired for survival, shaping our food choices.”
Yet biology alone doesn’t tell the full story. “Over time, we’ve also developed deeply rooted expectations around how food should taste, shaped by culture, habit, and nurture. Taste is also acquired. What’s exotic to you may not be exotic to me.”
That relativity presents both a challenge and an opportunity in food tech. While adventurous eaters may be drawn to novelty, widespread adoption requires authenticity: “Adventurous flavours can come from preparation, but the performance of the protein itself as a building block needs to deliver the same experience as the animal ingredient it replaces.”
Vecilla’s authority in this space doesn’t come solely from the lab. It is informed by years spent in kitchens where flavour is art, precision, and instinct combined. “I’ve been privileged enough to grow up in a family with a Michelin-starred restaurant, which made good food a central part of my life from a very early age. I started cooking there at age 14 and have been deepening my understanding of food since then through my university degree from the Basque Culinary Center and extensive periods working in some of the world’s best restaurants, such as Gaggan and Narisawa.”
He sees food as chemistry in motion. “Cooking reveals chemistry by transforming ingredients through heat, reactions, and molecular change. For instance, what do a traditional stew and soy sauce have in common? Breaking down building blocks to release smaller, flavourful molecules.”
This mindset has become invaluable in shaping the way Nourish approaches innovation: fusing the instincts of a chef with the rigour of science to create ingredients that elevate, not just replicate.
Much of the conversation around alternative proteins has focused on texture and protein sources, but Vecilla insists it is lipids—the fats—that hold the real key to deliciousness. “As a chef, I have always been aware of the importance of fats in the overall food experience. Fats are a key element in a wide range of ingredients and preparations that we instinctively find delicious. From the creaminess of ice cream to the caramelisation of a marbled steak, or the richness of chocolate and cheese, different fat molecules are fundamental to creating that enjoyable experience we love and crave.”
Fats also play a functional role. “Fats act as vehicles for aromas and flavour compounds. Many of the aromatic compounds that contribute to deep, complex flavours are fat-soluble. Without fats, these compounds are not released or dispersed properly. Fats also help these flavours linger longer on the palate, enhancing the overall richness.”
This understanding led to a surprising discovery: a soil fungus capable of unlocking meaty aromas. “One clear example of this would be our product Tastilux®, which was discovered by our talented team… We discovered that a certain fungus (Mortierella alpina), which grows in soil, produces these specific fats. When taken through a cooking reaction, it delivers an incredible meat-like taste and aroma. No one would think that a simple fungus present in soil could provide a roast-like aroma, but after their first experiments, everyone was amazed that the lab smelled just like a rotisserie.”
For inspiration, Vecilla often looks backwards— into centuries-old practices of fermentation and preservation. “Generation upon generation, we have built layers of knowledge through small iterations to arrive at the amazing variety of flavours we have today,” he said. From Japanese soy sauces and Spanish jamón to lesser-known Central Asian or Indigenous American fermentations, each culture offers its own lens on flavour-building.
At the same time, he sees precision fermentation as a way to extend this legacy into the future. “Precision fermentation expands what we can produce for the food industry, and right now, we’re only scratching the surface… By leveraging precision fermentation, we can produce these molecules with greater sustainability, avoiding the inefficiencies, waste, and ethical concerns associated with industrial farming.”
For Vecilla, next-gen technologies won’t erase tradition— they’ll stand alongside it, offering new solutions while protecting culinary authenticity.
Looking ahead, Vecilla remains energised by the chance to shape the next wave of flavour. “As a chef who has worked in a creative environment before, I am privileged and humbled to be the first person in the world to cook with an ingredient and work closely with an extremely talented team using cutting-edge science and technology. The food tech ecosystem will continue to create exciting new products, tackling some of the most pressing challenges facing our global society. But in my opinion, above all, these innovations need to keep enjoyment, culture, and deliciousness front and centre.”
For an industry often defined by sustainability metrics and nutritional targets, his perspective is a reminder of what truly drives food forward: the irresistible pull of flavour.
Ernesto Vecilla is the Head of Culinary Innovation at Nourish Ingredients, where he brings over 13 years of culinary expertise to the development of new, novel ingredients. He started cooking from very early stage in life in the family business, Michelin-starred restaurant, El Rincón de Antonio in Zamora, Spain.
This experience sparked his passion for food and saw him travel across the world to work in fast-paced kitchens. This passion combined with an interest in gastronomy, science, sustainability and emerging technologies led him to Nourish Ingredients, where he serves as the connecting tissue between R&D and commercial departments.
Words By Johan Cerstiaens, Commercial Director at SVZ
Luxurious, indulgent, novel, and exotic - would these be the first words you’d associate with the humble strawberry? Red fruits - think strawberries, raspberries, cherries, and cranberries - may be familiar favourites across Asia Pacific. Yet, their vibrant colours, delicate textures, and naturally sweet aromas continue to inspire excitement and a sense of occasion among consumers. In some areas, individual fruit varieties are even honoured with their own seasonal festivals - proof, if it was needed, that red fruits aren’t just ingredients, they’re experiences.
In a market increasingly defined by premiumisation and personal value, red fruits are emerging as powerful tools for food and beverage innovators. In the face of economic pressure, APAC consumers are shifting their focus to products that deliver more than just functionality. According to FMCG Gurus, ‘naturalness’, ‘quality’ and ‘value for money’ now top the list of consumer priorities for 2025 - and red fruits tick all three boxes. From clean-label credentials and vibrant visual appeal to their ability to signal indulgence, health, and provenance in one spoonful, red fruits might just be the ultimate elevator for brands looking to go from everyday to extraordinary.
For today’s consumers, ‘healthy’ doesn’t just mean low-fat or calorie-controlled - it means whole, recognisable, and as close to nature as possible. The functional nutrition movement has a firm hold on both individual attitudes and the shape of the food and beverage market across APAC, with over half of shoppers stating they are taking proactive action to live healthier, and 1 in 7 product launches in the last year featuring functional nutritional claims.
Enter red fruits. Whether used in puree, juice, or concentrate form, red fruits like strawberries and raspberries are nutrient-dense powerhouses. Rich in vitamin C, manganese, and polyphenols, they are not only associated with a range of health benefits, but can also deliver a touch of sweetness without refined sugars–an increasingly attractive proposition for sugar-conscious consumers in the region.
Replacing artificial additives or high-fructose syrups with red fruit ingredients allows formulators to create more balanced recipes while also tapping into the clean, naturally healthy image that drives purchase decisions. Cranberry juice concentrate, for instance, is frequently added to functional drinks to support urinary tract health, while cherry puree brings a burst of natural colour to yoghurts and dessert drinks.
What’s more, the very presence of real fruit ingredients–clearly labelled and recognisable–adds a valuable ‘health halo’ to any formulation. It demonstrates to consumers that formulators have not taken shortcuts, and are instead offering true quality they can see and trust.
Premiumisation in food and drink no longer belongs solely to gold-leaf toppings and elaborate packaging. In APAC and beyond, sustainability is the new luxury. According to one pan-continental survey, Asian consumers are prepared to pay 11% more for products with a credible, sustainable positioning, exceeding that of the 9.7% average price increase shoppers from the rest of the world are willing to accept.
Outside of paying more for sustainability, APAC consumers are generally looking to buy less, with 43% making a lower number of more considered purchases in the pursuit of ethical consumption. A decrease in quantity paired with a higher price point has all the hallmarks of luxury and exclusivity, and this is, in turn, eroding the traditional connections between sustainability and austerity or compromise.
This perception shift presents a major opportunity for food and beverage producers armed with sustainable red fruit ingredients. Responsibly-grown products like red fruit purees or concentrates already benefit from close associations with land and nature. Still, brands can take this up a notch by partnering with suppliers who offer transparent sourcing information and concrete data on the actions they take to protect the environment.
Indeed, a significant percentage of Asian consumers state they base their purchasing decisions on whether food producers engage in initiatives such as waste reduction and recycling (39%), nature preservation and water conservation (35%), and using renewable energy (31%).
Connections between the concepts of ‘luxury’ and ‘sustainability’ aren’t always seamless. It’s true both tend to emphasise quality. Still, while premium products are linked with excess and personal gratification, ecofriendly offerings are more likely to espouse moderation, altruism, and collective benefits. Here again, though, there’s an opportunity for food and beverage brands to harness this tension and make a real impact on consumers.
Imagine, for example, a premium ice cream product line that proudly declares its use of sustainably-made red berry purees featuring cosmetically imperfect fruits, otherwise destined for landfill. The clear environmental ethos combined with a unique take on an often hidden aspect of food production creates a bold proposition that’s unapologetically premium.
Red fruits demand attention – and that can be another major point of elevation. The colour red has deep cultural and spiritual connotations across the continent - all this already helps red fruits stand out, but their vibrance has taken on a whole new set of meanings in the social media age. For younger consumers in particular, bold colour, adventurous flavours and ‘instagrammability’ have become essential parts of the purchasing–and eating–experience, with 59% of consumers reportedly discovering new products primarily through social media.
With their striking ruby tones and indulgent connotations, red fruits are a natural fit for the aesthetic side of the APAC food and beverage market. From refreshing icesticks infused with cherry juice and outrageously large strawberry ‘freakshakes’, to surprise-centre mochi ice creams packed with raspberry puree – these red fruit ingredients let formulators make a style statement, as much as a meal.
It’s not all about the visuals, though. Red fruits also bring a versatility of flavour that pairs beautifully with everything from herbs and florals to chilli and umami notes. Strawberry basil, raspberry lychee, cherry chilli, and hibiscus cranberry are just some of the emerging combinations appearing in APAC’s trendier cafés and product launches. These unusual pairings offer both novelty and sophistication, positioning red fruits as both familiar and excitingly new. This adaptability equally lends itself to endless regional reinterpretation.
In Japan, for instance, strawberry daifuku (a sweet rice cake filled with red bean paste and a whole strawberry) has long been a seasonal favourite, but modern variants with cream and freeze-dried berries are now trending on social platforms. In Thailand, ruby red roselle (a plant closely related to hibiscus) is used alongside raspberry puree to create tart-sweet drinks with antioxidant appeal. In China, ‘strawberry milk tea’ has become a Gen Z sensation, offering a cute and comforting twist on the classic bubble tea. With red fruits, tradition meets innovation, and the results are as delicious as they are disruptive.
The APAC market is in many ways characterised by contradiction: ancient yet still valued traditions coexisting within ultra-modern lifestyles, price sensitivity sitting alongside a hunger for premium experiences. In this complex trend ecosystem, red fruits represent a sweet spot of opportunity. Their vibrant colour, bold flavour, and natural health credentials make them the ideal ingredients for elevating a wide range of food and drink formats, from indulgent to functional.
So, for food and beverage brands in Asia looking to level up their offerings, the message is clear: Go bold. Go decadent. Go red.
Words by Zona Negri, Marketing Director, Flavours, APAC, ADM
Across the Asia-Pacific, a significant shift is reshaping how people relate to food. More than half of consumers in the region now identify as foodies, viewing food not just as sustenance, but as a passion, hobby, and self-expression. This is reflected in the growing popularity of dining experiences, DIY meal kits, and aesthetically driven food content on social media, where consumers share meals that align with their personal aesthetics, values, or cultural pride.
Shaped by broader cultural trends like increased exposure to global influences and a growing sense of consumer empowerment, consumers are seeking products that reflect their identity, beyond their age and income. This evolving foodie culture reflects a shift away from traditional demographic categories, with lifestyle-led choices emerging as the dominant influence.
Consumers are increasingly guided by their values, aspirations, and daily rhythms – selecting products that align with who they are and how they want to feel. From bold, street food-inspired snacks to wellness-focused beverages, flavour has become a powerful medium through which people express their identity.
Today, lifestyle has become the key lens through which consumers filter and select products. Flavour is no longer just a matter of taste; it’s a reflection of how consumers define themselves and their lifestyles. Brands that succeed are those that recognise this shift, and products must resonate with the consumer’s daily routines, values, and aspirations.
One clear example is the rise of flavours linked to health-conscious and wellness-focused routines, often gravitating toward those associated with specific benefits, such as energy, relaxation, or immune support, and made from natural, clean-label ingredients. In fact, nearly half (47%) of Asia Pacific consumers prioritise products rich in health-boosting ingredients. This is driving demand for flavours such as yuzu, ginger, honey, and red apple, which are perceived to deliver soothing, antioxidant, or refreshing qualities. Functional beverages infused with botanicals or adaptogens, from mint teas to citrus-infused sports drinks, are also gaining popularity among wellness-minded consumers.
Equally important is the desire to honour cultural roots while welcoming new influences, creating unique fusion experiences that resonate personally. This blend of tradition and innovation allows consumers to enjoy flavours that feel both familiar and exciting – tapping into nostalgia while offering a sense of discovery.
Across the Asia-Pacific, heritage-inspired ingredients are being reimagined to fit modern lifestyles. Jasmine, a timeless favourite with deep cultural roots, is a good example. Once reserved for traditional tea rituals, jasmine is now found in juice blends, artisanal desserts, and milk teas – formats that better suit today’s onthe-go, indulgence-seeking, and wellness-conscious consumers. This blend of old and new reflects a wider appetite for products that feel nostalgic yet relevant. In fact, 76% of consumers view food as an important way to connect with their cultural heritage – highlighting the need to balance novelty with authenticity and tradition.1 These flavour evolutions are also shaped by practical lifestyle needs. For one, urban living has driven the demand for convenient, on-the-go options without compromising quality or authenticity.
This is particularly evident in Asia-Pacific, where diverse cultures, rapid urbanisation, and dynamic social trends intersect to create a rich tapestry of consumer expectations. In cities like Singapore, Shanghai, Bangkok, Tokyo, and Taipei, heritage flavours are increasingly offered in ready-to-drink teas, grab-and-go snacks, and premium street food. These are all designed to fit busy routines without losing authenticity. Whether driven by mindful eating habits or adventurous palates, today’s consumers expect food and drink that connect emotionally and reflect cultural pride, all while fitting seamlessly into their modern lifestyles.
Flavour preferences also evolve alongside changing personal identities and life stages. For some young professionals, this may mean seeking convenient, energising options with bold and uplifting flavour profiles that help power them through their busy schedules.
On the other hand, parents might seek flavours that balance wellness with comfort, such as wholesome ingredients paired with familiar, hearty tastes that remind them of family mealtimes. Nostalgic flavours resonate widely across generations, from millennials to older consumers, offering a sense of connection, comfort, and reassurance. Although individual tastes vary widely, flavour continues to play a significant role in shaping what people crave at different points in their lives.
Beyond age, personal experiences, such as travel, cultural exposure, and social media, also shape the flavours consumers choose. For instance, Gen Z consumers often favour unexpected and adventurous flavours, driven by a desire to discover new taste experiences and share them online. In Asia-Pacific, ‘red’ citrus fruits like grapefruit and blood orange have gained traction among this group1, offering a fresh twist on familiar citrus notes. While health consciousness still matters, it tends to complement rather than dictate their flavour choices, fitting within a broader lifestyle that values novelty and selfexpression.
Millennials, on the other hand, tend to embrace spontaneity and may gravitate toward
unconventional flavours like calamansi in a hard seltzer or mocktails.1 When it comes to snacks, many look for so-called “fauxstalgic” options – modern takes on 90s-inspired treats or elevated versions of childhood favourites that combine indulgence with sophistication.
These flavour choices go far beyond simple taste preferences; they are expressions of personal identity, cultural belonging, and aspiration. Flavour has become a way for consumers to reconnect with their past, reflect on their current values, and explore new horizons. Whether it’s taste that brings back childhood memories or one that sparks a sense of adventure, flavour is deeply tied to how people relate to the world around them. This growing appetite for unique and emotionally resonant experiences is underscored by the fact that 67% of Asia Pacific consumers are willing to pay more for food and beverage products featuring new and unconventional flavour profiles.
This evolving relationship between flavour and identity highlights the growing importance of emotional connection in food and beverage innovation. Brands that can tap into these sentiments stand to build lasting relevance and loyalty.
As flavour continues to intersect with identity, emotion, and cultural storytelling, brands face both a challenge and an opportunity: to translate these insights into meaningful, flavour-led innovation.
For brands, this shift offers a valuable opportunity to forge deeper connections by creating products that truly reflect the lifestyles and emotions of today’s consumers. Leveraging consumer insights to drive innovation and flavour development is essential. To succeed, they must gain a profound understanding of their customers’ lifestyles and emotional motivations, enabling them to craft flavour-forward products that resonate both culturally and emotionally.
ADM helps brands decode these evolving emotional needs, moving beyond generational cliches to build flavour experiences that truly resonate. There is a great opportunity for brands to offer products that comfort, excite, and connect not just by age, but by emotion and aspiration. One such opportunity lies in the enduring appeal of sweet brown flavour profiles like chocolate, vanilla, and caramel, which have remained favourites across generations. While these indulgent, treat-like flavours stay evergreen, they also offer a familiar and comforting base for introducing consumers to novel formats and experiences.
Ultimately, the most impactful innovations will be those that balance sensory appeal with meaningful storytelling and cultural relevance. By embedding lifestyle insights into every stage of product development – from concept to launch – brands can deliver offerings that don’t just satisfy cravings but also inspire, comfort, and empower consumers in their everyday lives.
Zona Negri, Marketing Director for Australia & New Zealand and APAC Flavour Marketing Lead at ADM Nutrition, has her key focus on delivering consumer insight-driven innovation, delivering profitable growth.
Zona has over 20 years’ experience in the flavours and ingredients industry, leveraged across various disciplines, including new product development, business development, commercial strategy, marketing, and consumer insights. Zona holds a BSC. Agric. Food Science & Technology degree, with an MBA and Marketing Degree, to bring a holistic perspective to innovation. Her broad experience has been built up, working across multiple markets in Asia-Pacific, Europe, and Africa as well as Australia and New Zealand. Her expertise encompasses an extensive spectrum of multiple food, beverage, and health and wellness categories.
As an expert in the field, Zona has gained knowledge of market trends and consumer insights both on a global and local level. She comes with a strong track record of translating these into actionable, successful innovation, working with cross-functional teams in B2B and B2C, bringing insights to life.
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