Welcome
Welcome to the June issue of the USAPEEC ASEAN Regional Newsletter.
This newsletter seeks to provide readers with useful product and major market information for institutional and consumer users of U.S. poultry. Readers will find a variety of general market information, activities as well as useful product information in every issue.
This month's issue:
Contents
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Market News
- 4th Of July – Time For Outdoor Celebrations
- Food Services Industry Transformation Map 2025
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Food Service
- Constructing The Perfect Sandwich
- Asian-Inspired Party Appetizers – Insanely Delicious!
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Industry Trends
- Is Fresh Better Than Frozen?
- Trends In Textures
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In The Region
More news and updates available on www.usapeecasean.com
For USDA Country Reports go to Export Assistance under Resources and Library.
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4th of July – Time For Outdoor Celebrations
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The bike parade is a fun way for kids to get into the patriotic spirit. (Photo: JS Online)
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When Americans think of the 4th of July, the images that come to mind almost immediately are fireworks, hot dogs, parades, and all things red, white, and blue! Amidst all the excitement is, of course, that laid back summer feeling that’s sure to put a smile on everyone’s faces.
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This year is special, not only because the 4th of July marks the 246th anniversary of America’s Independence Day but also because Americans all around the world get to celebrate this historic milestone with friends and family outdoors. Following two years of virtual celebrations, we’re finally able to revert to backyard cookouts, picnics, and beach parties.
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While there’s a slew of outdoor activities to choose from like touch football, volleyball, board games, and plenty of singing and dancing, kids can look forward to potato sack races, face painting, arts and crafts and other fun games. One thing is clear – there’s no running away from the red-white-blue theme that carries through decorations, table settings, food and drinks, and outlandish outfits and hats.
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Food and fun are the order of the day. Many 4th of July recipes are easy to make ahead or can be cooked outdoors. If you prefer something fancy, you can either plan a multi-course meal or have a potluck party. The point is to keep everything simple so there’s no pressure. People just want to have fun and indulge in delicious finger foods that can be eaten between lawn games and fireworks. But if you’re feeling unsure about what to make for the holiday, here are some suggestions to get you started.
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Chips and Dips
You can easily get tortilla chips and salsa from any supermarket. Just plate and serve. A platter of crudités comprising sliced or raw vegetables like celery and carrot sticks, bell pepper strips, and asparagus spears dipped in vinaigrette or dipping sauce make an excellent starter.
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Grilled chicken wings are the perfect party food to get you in the mood. (Photo: Omar Mahmood)
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Smoky Grilled Chicken Wings
Wings are the perfect party food, as an appetizer or a whole meal. Pair with some coleslaw or salad and you’re good to go.
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Corn dogs are a star attraction at any Independence Day celebrations. (Photo: Quorn)
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Classic Corn Dogs
There is something nostalgic about a corn dog that spells fun, right? Perhaps because it takes us back to our childhood days at the theme park or carnival.
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Who doesn’t love meat on a stick? (Photo: Pixabay)
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Grilled Kebabs
Food on a stick is delicious, fun to eat, and best of all, easy to prepare. Just mix, match, and skewer combinations of different meats like chicken, beef, fish, and veggies on individual sticks and grill. Be sure to marinate the meat before grilling. Serve the veggie skewers with your preferred dressing or a dipping sauce.
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Turkey Burgers
For the health-conscious looking to avoid red meat between the burger buns, how about grilling some delicious turkey meat instead?
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Tomato-Basil Pasta Salad - fresh, flavorful, and quick to make. (Photo: Kristina DeMuth)
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Tomato-Basil Pasta Salad
Toss some ripe tomatoes, fresh basil, chopped red onions, and minced garlic together in a big bowl of fusilli pasta – yummy!
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Corn on the Cob
It takes about 15-20 minutes to grill corn. Jazz it up with BBQ butter or fresh summery parsley butter.
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Cakes and cookies with shades of red, white, and blue are always a hit with kids and adults. (Photo: Jill Wellington)
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Patriotic Desserts
Impress your guests with cakes, cookies, or popsicles in bright shades of red, white, and blue. Beautiful raspberries, blueberries, and vanilla - any of these desserts would make for a sweet ending.
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Beverages like white wine spritzer or Strawberry Margarita cocktail are just so refreshing.
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Unusual Beverages
For kids, anything cool (non-alcoholic!) is fine like a unicorn lemonade or fruit punch. Watch the sugar! For adults, aside from iced cold beers, a super chilled red or white wine spritzer or a Watermelon Blueberry Cooler will go down nicely. As would a Strawberry Basil Margarita cocktail – it’s the perfect balance of sweet and tart and is so refreshing!
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Are you ready to celebrate America's birthday in true star-spangled style? No matter what activity you choose, as long as you get to celebrate with loved ones, good food and good fun, it will definitely be an Independence Day well spent.
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Food Services Industry Transformation Map 2025
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On May 19, Minister for Trade and Industry Mr Gan Kim Yong launched the Food Services Industry Transformation Map (ITM) 2025 at Restaurant Asia 2022. This is the second of the 23 sectoral ITMs to be publicly launched under the ongoing ITM 2025 efforts led by the Future Economy Council (FEC). The refreshed ITM aims to create an innovative and vibrant food services industry and groom homegrown brands that can go regional.
With the COVID-19 pandemic bringing about a further shift in consumer behavior towards online trends and the rise of alternative business models, the refreshed ITM2025 will focus on catalyzing innovation to create new revenue streams among enterprises and encourage ready and able food companies to capture new growth opportunities domestically and internationally.
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To further help businesses catalyze innovation and drive new revenue streams, Enterprise SG will work with more FoodInnovate partners such as IPI Singapore, SATS and larger enterprises to provide knowledge sharing, food product R&D, and go-to-market networks. The ITM will also guide food services companies to improve their green branding.
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ITM2025 will create an innovative and vibrant food services industry.
(Photo: Urban Journey)
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The refreshed ITM2025 is intended to drive new revenue streams. (Photo: MTI)
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Constructing The Perfect Sandwich
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What’s in a sandwich? Two or more slices of bread, long or round roll with filling in between. Some would argue that the intrinsic qualities speak for themselves. For the more discerning foodies among us, a good sandwich comes down to the condiments.
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Sandwiches are among the best loved foods. You can make them yourself, get them at any café or from food trucks and street carts, and even 7-Eleven stores. The Club Sandwich is a true American icon, with bacon, cooked chicken breast, tomatoes, and lettuce tucked in between a few slices of toasted bread. Asians have their own variations. In Vietnamese cuisine, bánh mì is a short baguette with thin, crisp crust and soft airy texture. It is often split lengthwise and filled with savory ingredients like a submarine sandwich. Singapore is famous for its unique Ice Cream Sandwich that comes with a brick of ice cream, wrapped in a slice of bread with many different flavors to choose from. Filipinos love their very own original sandwich spread with pickled relish and mayonnaise and other spreads like chicken, ham, and tuna.
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The Club Sandwich is a true American icon. (Photo: Rajesh TP)
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The Vietnamese Banh Mi sandwiches are incredibly flavorful. (Photo: Baker's Royale)
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A brick of ice cream wrapped up in a slice of bread that’s unique to Singapore. (Photo: The Smart Local)
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Whichever filling or topping you prefer, it’s no secret as to why sandwiches are everyone’s go-to food and food on-the-go. For one, it’s a versatile food. A sandwich can contain any type of filling – it’s up to you.
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While there is no limit to the amount of ingredients you can put in a sandwich, the overall flavor profile should be a harmonious balance of flavors and textures. You’ll have to balance the softness and crunch, weigh the condiments against the main components, and choose the right bread. Sounds complicated? Not really! Here are some tips to build that perfect sandwich.
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Finding the right bread: Each bread has a unique flavor that is suited to different types of sandwiches. Enriched white bread, milk bread, whole meal bread, baguette – these are the classic options. But, if you want to add extra flavor to your sandwich, opt for other bread types such as rye, sourdough, and focaccia. You can easily get these at your local bakery or supermarket. Better still, bake your own bread. Slice off two slices and leave as is or toast both sides in a toaster, griddle or pan. If you’re planning for a load of toppings, choose thicker and sturdier loaves to hold all the items together.
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The secret to building the perfect sandwich is finding the right bread. (Photo: Vidya Ram)
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Stave off sogginess: Soggy slices of bread can seem gross. Ideally, the bread should remain soft or crispy. How do you go about achieving this? The first step is to get rid of any excess moisture or grease from your toppings. Add salt to watery ingredients such as cabbage, lettuce or cucumber and let them sit in a colander with a bowl underneath to draw out the moisture. For oily or fatty ingredients, for example bacon, place it on a kitchen towel to get rid of excess grease. The next step is to spread a thin layer of mayonnaise or butter on both sides of the bread as an extra barrier against wet fillings in your sandwich.
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Avoid chunky meats: Placing big and thick chunks of protein in a sandwich makes it harder to bite and consume. For easy-to-chew bites, slice proteins thinly or shred them into small pieces - whether it be cold cut meats like ham or searing hot meats like chicken breast or steak.
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Season your sandwich fixins: Each ingredient in a sandwich should be flavorful, including vegetable toppings such as cabbage, lettuce, onion, and tomato. Sprinkle a pinch of salt and pepper or toss them in a simple vinaigrette. Alternatively, use pickled vegetables - these are great for cutting through the richness of proteins.
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A properly layered sandwich holds everything together so it doesn’t fall apart. (Photo: Roman Ordinstov)
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Placement of ingredients: The last thing you want is to pick up a sandwich with everything falling apart. So, here’s a tip. Place sturdy foods such as meats and cheeses at the bottom to anchor everything. Delicate ingredients like lettuce, onions, and fresh herbs should go on top. Layer slippery ingredients like tomato, cucumber, and avocado in between ingredients that create friction like shredded lettuce, meats, or sprouts.
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Tip: When making sandwiches, think about balancing the characteristics and components. From there, the trick is just figuring out how much to use of each ingredient, so nothing overpowers the rest.
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Asian-Inspired Party Appetizers – Insanely Delicious!
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Appetizers are usually served at the table before the meal as a starter. Although small portion sizes, they’re meant to compliment the meal. But in today’s world, you can throw all that out of the window! Appetizers can stand on their own and hold any party together – no need to dish out a full-course meal.
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An appetizer party is similar to a cocktail-style party where guests feel free to move around, mingle and interact. These parties are so much fun, and more importantly, guests get to sample an assortment of delicacies. Think of different selections like a full-course meal but without all the fuss. Variety and presentation are key.
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Appetizer parties serve as an adventurous tasting event, enabling guests to savor an assortment of delicacies. (Photo: Tim Toomey)
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Now, let’s switch it up a bit with some Asian-inspired appetizers - guaranteed to pack a punch with all the flavorful ingredients and savory spices. Asian cuisine is full of potential. Just immerse yourself in the different cultures and take your guests (and their tastebuds) on a culinary adventure with these recipes.
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Instead of the typical cheese board, plot twist with an appetizer platter piled high with Asian-inspired bites. (Photo: mirchitales)
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Asian Cheese Board: Cheese board or a cheese plate - all that matters for this twist on the loaded appetizer platter is that it’s piled high with a variety of Asian-inspired bites. Sweet fruit and veggie bites contrast the salty heat on this board. Thinly sliced Swiss cheese and chunks of pepper jack both pair well with the rest of the items. With flavors that complement the region - who doesn’t love the different cheeses with salty cured meats, nuts, and olives - with all the pickles!
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Smoked Chicken Tacos with Mango Tamarind Chutney: This Mexican staple gets a delectable makeover with juicy smoked flavors and a saucy tamarind and mango accompaniment. Just roast caraway seeds, cumin seeds, and paprika in a pot till fragrant. Sweat the ginger oil till soft. Add Asian spice paste, water and bring to boil, followed by concentrated tamarind sauce and simmer for 5 minutes. Fold in the mango slices and smoked chicken and leave to simmer for 10 minutes. Portion the mixture into a tortilla shell and serve!
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Thai Peanut Salad Wonton Cups offer a balance of sweet, salty, and nutty taste. (Photo: The Cozy Apron)
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Thai Peanut Salad Wonton Cups: You can easily get Thai-inspired peanut dressing from the store. It is perfect for drizzling over everything, not just veggies. The dressing is made with creamy, salty, tart combo of peanut butter, lime juice, soy sauce, and fish sauce. Using a spoon, pour the dressing lightly over shredded veggies in a crispy wonton shell. Top with crushed peanuts and there you have it. A perfectly healthy party recipe with a balance of sweet, salty, and delicious nutty taste.
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Spicy BBQ Meatballs: These spicy Asian meatballs are great as an appetizer, or you can serve them with jasmine rice and vegetables for a complete meal. Just bake and simmer in a spicy Asian sauce of toasted sesame oil, soy sauce, garlic, sriracha, and honey. You can also grill the meatballs with a Cherry Cola Asian Sauce – takes less than 15 minutes. Be sure to form the meatballs ahead of time before grilling.
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Spice up fried calamari rings with a combination of stir-fried garlic, ginger, and chilies. (Photo: Marion’s Kitchen)
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Salt & Pepper Squid: This recipe is made of fried pieces of calamari, tossed in a mix of crunchy stir-fried garlic, ginger, and hot green pepper. Traditionally, the squid is coated in corn-starch and then fried, yielding an airier crunch but the mixture of semolina flour, all-purpose flour, and corn meal make for an extra hearty crunch with a real depth of flavor.
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Crispy Tuna Pies: A Filipino favorite that is easy enough to make with just a few pantry staples. Instead of a pie crust, substitute with sliced white bread with a cheesy tuna filling and crunchy bread crumb coating. Deep-fry to golden perfection. For extra flavor and texture, you can add shredded carrots, sweet-pickled relish, or green peas to the tuna filling.
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Is Fresh Better Than Frozen?
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While the mantra ‘fresh is best’ has been drummed into people’s minds for years, perishability, price, and preference are now among the considerations driving more consumers towards frozen food. No doubt, the Covid-19 pandemic boosted frozen food sales as consumer shopping patterns changed and consumer packaged goods (CPGs) embraced healthier and more nutritious frozen products.
Home cooking over the past two years has increased leading to a frozen food surge, and frozen produce, including pizza, snacks and entrees became the biggest sellers during the pandemic. Constant supply chain breakdowns have resulted in the extended amount of time products are in transit and storage before they reach shelves, further heightening consumers’ concerns around the perishability of foods.
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Frozen foods are gaining traction as kitchen staples due to cheaper pricing, convenience, nutritional value, and longer shelf life. (Photo: Gustavo Fring)
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Consumers are warming up to frozen foods like pizza, snacks, and entrees.
(Photo: Ragga Muffin)
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And because “fresh” signifies “perishable,” especially when it comes to produce and seafood, there is a lot of waste in the system. On the other hand, freezing and canning can cut back significantly on produce waste which is a huge problem as more than half of our fruits and vegetables go uneaten. The upside is that produce are typically shipped straight from the farm to processing facilities and frozen or canned within hours, and then stabilized for months or years. Logistics-wise, this is a plus. Farmers contract to grow the produce and planting dates are coordinated with processing plant availability, so when products like peas are ready to harvest, the processor is ready to receive. With fresh produce, there are several processing steps involved, that is, moving from farm to packing shed to warehouse to truck to distribution facility to supermarket. Each of these steps has the potential for loss.
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From farm to table, fresh produce can be lost or wasted at every step of the journey. Photo: Matheus Cenali)
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Growing convenience trend
Consumers are also cutting down on frequency of grocery trips. They are more mindful of the food they throw away when making a purchase decision. This, combined with frozen foods’ perceived cheaper pricing, convenience and nutritional value are boosting frozen food sales, especially among millennials. What is apparent is that the image and stigma of frozen food being inferior in quality is changing. There is a strong marketing push for frozen fruits and produce to be accepted as healthier options as these products are often picked and frozen right away to prevent nutrient loss.
Pre-prepared frozen food allows for greater portion control, helping to cut the amount of food being thrown away unnecessarily. Frozen pre-prepared food can also help save on preparation time as it can be cooked straight from the packaging.
Is it healthy?
Frozen or canned produce is generally packaged immediately after harvesting, when nutrient levels are at their highest. The United States Food and Drug Administration (FDA) and the International Food Information Council (IFIC) concur that nutrients in fruits and vegetables are generally not lost during canning or freezing, and that fresh, frozen, or canned versions of the same food have relatively equivalent nutrient profiles. The nutrients in produce remain largely intact regardless of how they are processed. For example, the lycopene in tomatoes can be found in fresh tomatoes, canned tomatoes, spaghetti sauce, and frozen pizza sauce. The United States Department of Agriculture (USDA) Food Safety & Inspection Service has also stated that there is little change in nutrient value during freezer storage of meat and poultry products.
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Is it safe?
We often have to deal with the guilt of buying more produce than we can consume. Other times, we have to deal with excess quantities of a cooked meal and wonder if it’s safe to freeze such foods. Is the food in our freezer safe to consume? Is freezing safe? And how does it affect the quality of food?
In general, if food is frozen below -18°C, this does not pose a safety concern as freezing inactivates microbes such as bacteria, yeasts and mold. However, freezing does not destroy these microbes. Once frozen foods are thawed, the microorganisms will begin to multiply if they are in an environment that favors growth. To prevent this, you must thaw frozen foods with caution.
Almost any food can be frozen, with the exception of eggs and canned food (if it remains in the can), However, not all foods retain their pre-frozen qualities equally well. For example, meat and poultry freeze well, but lettuce doesn’t.
The process of freezing stops all enzymatic reactions, so the nutrients stay intact. Frozen foods are easy to handle, require no washing, no peeling, no cutting, and no waste! And that’s not all! Frozen foods have a much longer shelf life, and can be a simple meal option for a weeknight when you have nothing left in the fridge to make.
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Frozen Meat - Tips for Storing, Thawing, Cooking, Refreezing)
When buying, look for frozen meat displayed in freezer cabinet kept at -18°C or below the temperatures will inhibit bacteria growth. For pre-packaged frozen meat, check the expiry date. For loosely packed frozen meat, make sure it is ice-hard and its surface is dry.
- Frozen foods stored continuously at -18°C or below can be kept safe for a long time, although the quality of the food may begin to decline after the first three to six months. Frozen meat, if not used right away, should be stored in a freezer as soon as possible after purchasing. Follow the manufacturer's storage instructions and consume the products before the expiry date.
- Loosely packed products should be stored in plastic wraps or bags – be sure to mark the date of purchase. Upon usage, follow the "first-in, first-out" rule.
- Frozen meat should be thawed in the refrigerator at 0°C - 4°C. To prevent cross-contamination due to dripping of meat juice onto ready-to-eat food, the meat should be placed in a leak-proof container or package. For fast thawing, frozen meat can be thawed under cold running water or in a microwave oven. However, these two methods will let the meat or part of the meat enter the temperature danger zone (i.e. 4°C - 60°C) that favors bacterial growth. So, frozen meat thawed by cold water or microwave has to be cooked immediately.
- Meat should be cooked thoroughly with its core temperature reaching 75°C or above. While it’s safe to cook foods including frozen meat, especially those with small or thin cuts, without thawing, they must be thoroughly cooked before consumption. Although some frozen food items are designed to be cooked without thawing, such as frozen chicken nuggets, frozen dumplings, it is not recommended to cook unthawed meat directly in a slow cooker because it may keep the meat in the temperature danger zone for too long, which allows rapid growing of harmful bacteria.
- Refreezing of thawed or partially thawed food is not recommended unless the food is properly thawed in the refrigerator consistently kept below 4°C that the growth of bacteria is retarded. Refreezing of properly thawed food may reduce the quality of the food, but it will remain safe to eat after it is thoroughly cooked.
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When it comes to eating, no one can deny the importance of texture and mouthfeel in our enjoyment of food. Mouthfeel greatly impacts the way we experience food while textural characteristics are literally embedded in our brains.
Today’s more experience-driven consumers are deeply interested in exploring the world of food and beverages. With an increasing desire to try new flavors, textures, tastes, and cultures, they’ll go to great lengths to find the most appetizing, appealing, and highest quality food to feed their multiple senses for pure indulgence. In Asia, the growing affluence, evolving tastes and technologies and heightened focus on healthy, safe, and sustainable food are changing the way consumers buy and enjoy food.
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With consumers hungry for multi-sensory experiences, texture has become one of the biggest food trends. (Photo: Pixabay)
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These three health-driven trends are not only inspiring reformulations but adding more pressure on manufacturers to bring textures that are recognizable, new, and exciting. Here are some of the latest happenings in sensory food innovation and sensory appeal.
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Multi-textural innovations: Experimental brands strive to provide consumers with the unexpected mouthfeel of multiple textures. For example, a mix of crunchy and creamy, mousse-like, and crisp creates interesting textures that consumers find appealing. Little wonder then that we’re seeing an influx of chocolate launches in the market offering contrasting textures of soft, chewy fruit with crunchy meringue or cookies.
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Experimental brands today strive to provide consumers with interesting textures and mouthfeel.
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Textural toppings: Creative toppings on cakes, muffins, and other desserts with different forms and textures add to visual and textural appeal. The trend is towards natural, healthier alternatives to replace sugar-based toppings to enjoy the sweet treats.
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Mochi formulations and applications: A few popular and widely consumed food products are already benefitting from the application of mochi texture in their formulations. Mochi breads can achieve a more prolonged “chew” texture. Dumplings, with their enhanced freeze-thaw stability, present a unique chewiness. Noodles can maintain elasticity through the process of cooking. In donuts, the added touch of springiness is favored by Asian consumers.
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Natural, healthier alternatives are replacing sugar-based toppings in sweet treats. (Photo: Vidal Balielo)
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The mochi texture which is soft, chewy, and stretchy is adopted in various applications like bread, donut, noodles, and dumplings.
(Photo: Rodnae Productions)
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Specific textures for specific snacks: Texture plays a role in snack choices as consumers often associate specific textures with certain times of the day. In the mornings, the typical preference is for soft, puffy, or crumbly snacks while crispy, chewy leisure-time snacks and premium soft dessert textures are preferred in the evenings.
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Layer on layer: Snack bars that layer chocolate granola with dried cranberries and healthy almonds, or that 7 Layer Cookie Bars recipe topped with coconut, pecans, chocolate, and butterscotch – these are some of the exciting innovations in the market that offer unexpected mouthfeel!
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3D foods can be customized according to shape, color, texture, flavor, nutrition, and unusual shapes. (Photo: Matmatch)
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3D-printed textures: 3D food printing techniques offer textural innovations as well. The most advanced 3D food printers have pre-loaded recipes that enable users to remotely design their food on their computers, phones or IoT devices. The food can be customized according to the shape, color, texture, flavor, and nutrition while the creation of unusual shapes enhances visual qualities and mouthfeel.
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As consumers demand more and more on their plate, food and beverage players can benefit from the sensory food trend by capturing consumer senses through visual appeal, auditory experiences, textural integrity, and nostalgia. It’s really all about creating the unexpected with combinations of textures to excite and delight consumers of all ages.
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Cambodia
Big C buys Kiwi Mart
Thailand’s leading omnichannel retailer Big C has acquired Kiwi Mart, a 24-hour Cambodian convenience store chain that sells a variety of products from local and international brands. With this acquisition, Big C owns 18 Kiwi Mart stores in Cambodia, 17 of which are in Phnom Penh, with the other branch located in Kampot province. This investment is an important opportunity for both Big C and its parent firm, Berli Jucker, to expand its business in ASEAN. Since 2019, Big C has operated two branches in the country and is planning for further expansion.
Malaysia
The Golden Duck expands food business
Singapore-based The Golden Duck Co. has entered Malaysia. It’s five products, namely Salted Egg Yolk Fish Skin Crisps, Salted Egg Yolk Potato Ridges, Chilli Crab Seaweed Tempura, Salted-Egg Crab Seaweed Tempura and Bangkok Tom Yum Goong Gourmet Mix are now available at stores. Founded in 2015 as a pop-up store, The Golden Duck has become one of the leading savory brands at most major retailers in multiple locations in Singapore and online in 15 countries including China, Mauritius, Philippines, Australia, U.S., Qatar, and Saudi Arabia.
200 Texas Chicken outlets by 2030
Texas Chicken is investing at least RM230 million (USD52 million) to open 115 new restaurants by 2030 which will extend to East Malaysia following the renewal agreement with Envictus. Currently, the company owns and operates 85 restaurants throughout Peninsular Malaysia, exceeding its initial commitment of opening 80 restaurants in the first ten years. Almost 60% of Texas Chicken restaurants are centered in the Klang Valley and over half of its existing outlets are located at high-traffic malls nationwide. With the renewal, the company will bring its total restaurant count to 200 outlets by 2030. Envictus also plans to build more drive-thru restaurants and will expand its delivery services.
Philippines
Kra-Verse Food Hall - first high-tech virtual food hall
Kraver’s Canteen, one of the Philippines’ most successful cloud kitchen operators has launched the Kra-Verse Food Hall, an online platform that combines the convenience of ordering online with an immersive metaverse experience. The food hall elevates the dining and/or delivery activity through an online virtual restaurant location to potentially offer customers unlimited opportunities to choose from and indulge their food cravings. It enables food companies to go online, build their brands and try out new markets.
ASTONS Specialties enters SM Megamall
ASTONS Specialties, the popular Singaporean restaurant that offers affordable Western cuisine has opened its first Philippines store at SM Megamall. The eatery has been working with U.S. steakhouses since 1988 and is known for its legendary steaks like its Prime Sirloin, Prime Ribeye, and New York Strip. ASTONS also serves chicken dishes cooked in many ways like Hickory BBQ, Teriyaki, Lemon Lime, the classic Crispy Fried, and the highly recommended Chargrilled. With more than 21 outlets in Singapore, ASTONS plans to open three more branches in the Philippines.
Singapore
KFC changes menu due to supply shortage
The fast-food chain is temporarily replacing its French Fries with wedges due to the global food shortage. The wedges come in three flavors – plain, cheese, and golden cheddar. This is the second time this year KFC has announced the temporary removal of fries. It was first taken off the menu and replaced with waffle hash in February for the same reason.
New locally inspired offerings from Shake Shack
Shake Shack’s new Singapore-inspired menu draws from local dishes Nasi Lemak and Sambal Chicken. The new menu features 3 items, namely the Sambal Mayo Burger, Sambal Mayo Chicken Shack, and Sambal Mayo Fries. The sambal sauce was created exclusively for Shake Shack by the Betu Lesung Spice Company.
7-Eleven launches ready-to-eat spicy dishes
7-Eleven has launched a selection of ready-to-eat spicy dishes in Singapore, taking advantage of the country’s combination of local flavors. The Spice Up Your World menu has 11 dishes that include the 7-SELECT Ghost Pepper Chicken Noodles, Fiery Chicken Wonton, Chilli Crab Linguine and ANDES Mala Spaghetti with Prawn. All dishes vary in spice level, with 7-Eleven creating a 'spice spectrum' that grades each dish from a mild Level 1 all the way up to Level 5. The chain is giving away SGD10,000 worth of prizes as part of their #7ElevenSpicyChallenge.
Thailand
New fried chicken product from The Pizza Company
The Pizza Company has added Chick-A-Boom Big Chick, a new fried chicken product to its menu. It is available at all branches and for delivery. In addition to chicken wings, the company says that with its big-sized chicken products, they are aiming for the entire chicken market. With the chicken segment in QSR worth over USD870 million annually, The Pizza Company expects its chicken revenue to grow 60% this year.
Central Retail introduces subscription program
Central Retail’s online supermarket Tops Online introduced a monthly subscription program for unlimited deliveries in 45 provinces in Thailand. The “Tops Prime” program is touted as the first subscription service on a grocery platform in Thailand, offering standard and one-hour express deliveries with a spend of USD2.95 (THB100) at $2.92 (THB99) a month. Subscribers are also eligible for member benefits. Central Retail expects the e-commerce program to boost the frequency and repeat purchases on its platform from an average of 2-3 times per month to 5 times per month.
Tyson Foods to open 12 new plants by 2024
Tyson Foods is investing US1.8 billion for 12 new meat plants over the next two years, increasing annual capacity by 590,000 tons. President and CEO Donnie King said that consumer demand for protein has remained strong and Tyson is taking action to improve our volumes to meet customer needs and address capacity constraints. Along with ramping up utilization of its new plants in the U.S. and Thailand, Tyson’s four plants are expected to begin operation in Q4 of the fiscal year 2022.
Vietnam
Jumbo Seafood’s third outlet in Ho Chi Minh
Jumbo group opened its third franchised outlet in Ho Chi Minh. The new location is situated at a standalone building within a commercial zone. It has 2 levels with an overall floor space of 8,081 sq ft, 7 VIP rooms and a total seating capacity of 166. This comes two months after the group’s second outlet opened its doors in Ho Chi Minh (The first outlet opened in 2017). Together with their franchise partner Nova F&B Joint Stock Company, the seafood restaurant operator plans to expand its presence in the city with more outlets.
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