Welcome
Welcome to the March 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
- National Nutrition Month – Power Up With Protein
- Easter Traditions And Their Origins
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Food Service
- Incredible Drinkable Drinks: Are They safe?
- Soy Sauce: So Good For Everything!
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Industry Trends
- Bakery & Pastry - What’s Hot. What's Not.
- Changing Landscape Of Modern Grocery In ASEAN
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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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March is National Nutrition Month!
(Photo: Ella Olsson)
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National Nutrition Month – Power Up With Protein
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The food one eats has a bearing on one's state of mind and health just as the proverbial saying goes, “You are what you eat”. Wouldn’t it be the perfect tagline for National Nutrition Month?
Launched in 1973 by the Academy of Nutrition and Dietetics, the whole month of March is a shout-out to National Nutrition. The annual campaign encourages people to develop healthy eating and exercise habits and learn how to make informed food choices.
And as we all know, food and nutrients are sources of fuel that provide our bodies energy. Effective nutrition and food management are essential to optimal health, where informed dietary choices can help prevent disease. For those with an ongoing illness, eating the right foods can, in fact, improve your body's ability to cope with chronic illnesses.
There are six main nutrients your body needs: macronutrients like protein, carbohydrates, fats, and water, as well as micronutrients which are vitamins and minerals. Amino acids, which are found in protein in particular, are necessary for the synthesis of muscle, skin, blood, and significant brain and nervous system structures. Understanding good nutrition and being mindful of what you consume can help you maintain or improve your health.
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Protein, carbohydrates, fats, and water are main macronutrients your body needs, along with vitamins and minerals.
(Photo: Kei)
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How important is protein?
Every cell from your skin, hair, to your bones, contains protein. In actuality, protein makes up 16% of the average person's body weight. Protein is generally used for bodily maintenance, health, and growth. It supplies the fundamental components of the body, not just the muscles.
Your hormones, antibodies, and other important substances are composed of protein. However, your body does not use protein for energy unless necessary, like when your body has metabolized all the available carbohydrates and fats.
The many amino acids that make up protein are necessary for your body to function properly. While certain amino acids can be produced by the body on its own, many necessary amino acids can only be obtained from food. The good news is that you don't have to consume all of the essential amino acids at once. The meals you eat during the day can be used by your body to produce complete proteins.
Protein And You
Your age, level of activity, and other factors will all affect how much protein you require each day. The DRI (Dietary Reference Intake) is 0.36 grams of protein per pound of body weight, or 0.8 grams per kilogram. Comparing higher protein diets to lower protein diets, it has been demonstrated that consuming 25–30% of your total daily calories from protein will increase metabolism by up to 80 - 100 calories per day.
Protein keeps you feeling full longer than fat or carbohydrates do. Looking to shed some pounds for the rest of the year? You’ll be glad to know that protein can help you burn more calories by increasing your metabolic rate and decreasing your hunger. Furthermore, there is no evidence to suggest that healthy individuals striving to improve their health would experience any negative consequences from consuming a moderately high protein diet. Many bodybuilders eat up to 1.4 to 1.7 grams of protein per kilogram each day to increase muscle mass.
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Bodybuilders eat up to 1.4 to 1.7g of protein/kg of body weight each day to increase muscle mass.
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Poultry, meat, fish, and eggs are great sources of essential amino acids.
(Photo: Elena Leya)
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Poultry, meat, fish, and eggs are great sources of essential amino acids, the building blocks of protein. Vegetarians can get their protein from plant sources such as beans, soy, almonds, Greek yogurt, and some grains.
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Quality, Not Quantity
Now that you know all about the wonderful benefits of protein in your nutrition intake, don’t forget about the other nutrients you need. The acceptable macronutrient distribution ranges (AMDR) are 45 - 65% of your daily calories from carbs, 20 - 35% from fats, and 10 - 35% from protein. But if you’re looking to shed off pounds, keep in mind that calorie intake is more important for weight loss than the ratio of macronutrients.
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Calorie intake is more important for weight loss than the ratio of macronutrients.
(Photo: Gustavo Fring)
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Have an eggs-stra special Easter!
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Easter Traditions And Their Origins
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Easter is a Christian festival and cultural holiday honoring the resurrection of Jesus Christ after he was crucified. It’s celebrated on the first Sunday after the ecclesiastical full moon that occurs on or soonest after March 21.
Across the world, there are many Easter traditions, from midnight church vigils to morning services, exclamations, and exchanges of Paschal greetings, clipping the church (in England), decorating and the communal breaking of Easter eggs. Since then, celebrations have evolved to the Easter Bunny leading parades, family gatherings, and fun activities, like the popular egg hunt. But how did some of these strange traditions come about? Here’s what we found out:
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Colored eggs are often gifted to friends and family in celebration of Easter.
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Dyeing Easter eggs: In many civilizations, the egg has traditionally represented fertility and rebirth. It's said that ancient pagans were the originators of the practice of coloring eggs of all types, including ostrich eggs. Because of what they represent, associating eggs with spring and new growth seems plausible. These days, colored eggs are offered as gifts to friends and family to mark the beginning of the new season.
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Eostre was believed to have created the Easter rabbit by transforming a bird into a quadruped.
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Chocolate bunnies: What do rabbits have to do with Easter? Well, the pagans are the source of the custom to honor the fertility goddess Eostre, also known as Ostara. Originally, the rabbit was believed to be a bird that the goddess transformed into a quadruped. In the 1700s, German immigrants brought their custom of an egg-laying hare known as the Osterhase to America, inspiring chocolate manufacturers to create chocolate bunnies.
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Traditional nests to collect colorful eggs from the mythological rabbit evolved into baskets of chicken eggs over time.
(Photo: Eren Lin)
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Easter baskets: There is more to the German Osterhase tradition than just an egg-laying hare. Children would create nests for this mythological rabbit to arrive and lay its colorful eggs to entice it to their homes. The nests changed into baskets over time, perhaps to contain the mess!
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Hot cross buns are prepared in the week leading up to Easter.
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Hot cross buns: Hot cross buns are sweet rolls imprinted with a cross on top and studded with raisins or currants. The exact date that people began preparing buns during the week before Easter Sunday is difficult to determine. Yet, it's believed that the custom originated in the 12th century when a monk decided to mark his rolls in honor of Good Friday. In a 1730s edition of Poor Robin's Almanac, they are first mentioned in writing as follows: "Good Friday arrives this Month, the old woman goes, with one or two a penny, hot cross buns."
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Eating ham at Easter dates back to the 6th century in Germany.
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Easter ham: This delicious Easter food can once again be traced to ancient pagan ceremonies commemorating spring. According to the founder of the Culinary Historians of Chicago, the custom dates back at least to the 6th century in Germany. In the fall, hunters would frequently kill hogs in the forest, then leave them to cure over the winter. Pork was one of the few foods that was prepared for spring celebrations.
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Egg knocking or egg tapping, is a contest among two contestants to see which egg survives and which cracks.
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Egg knocking: Also known as egg tapping or egg jarping, this is a sport in where two contestants tap the pointed ends of the eggs against one another to see which "survives" and which cracks. The game supposedly began in medieval Europe, but today, the small city of Marksville, Louisiana, remains unbeaten in the egg knocking contest.
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Incredible Drinkable Eggs: Are They Safe?
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If you’ve ever consumed an egg white cocktail, you’ll understand the appeal. The silky foam head that raw egg whites create, from adding and shaking them in a cocktail mixer, is simply hard to replicate.
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Eggs are used in cocktails for their mouthfeel and texture.
(Photo: Gastronom Blog)
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Incorporating eggs as an ingredient in drinks first started in the Middle Ages, between 1400 and 1500. Despite the common worries of using them raw in drinks, such as the scare of Salmonella, this trend still exists to this day, and it’s not difficult to understand why.
The dangers of Salmonella caused the world to rethink their relationship with raw eggs from the 1970s to the ‘90s. However, as hygiene standards and poultry vaccinations stepped up, the risk of the bacteria spreading eased.
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Egg yolk adds a richness to cocktails like the popular Eggnog.
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Today, eggs are used in cocktails mostly for their mouthfeel and texture. Egg whites, when shaken in a drink, add a silkiness and a snowy foam on top, and a luminous surface on its own, without the overkill of actual cream. Like egg white, egg yolk adds texture, subtle flavor, and a rich sweetness to cocktails. Eggnog, Vietnamese Egg Coffee, the Prairie Oyster, and Tom and Jerry are some of the popular drinks that use raw egg.
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But how safe are these drinkable eggs? We delve into some of the common misconceptions and facts:
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"The alcohol in your drink will cook the eggs." Shaking an egg in alcohol may produce a similar molecular effect as cracking one into a hot frying pan but the fact is, shaking does not cause the temperature to rise to levels that would kill harmful bacteria if already present. Alcohol in concentrated levels, however, can kill bacteria if left in the solution for prolonged periods.
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Ice in the shaker will not freeze and kill bacteria from raw eggs.
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"Ice in the shaker freezes and kills bacteria." While cold temperatures help to prevent the growth of bacteria, freezing eggs will not eradicate bacteria if they’re already contaminated to begin with. The best way to eliminate bacteria in eggs is to cook them.
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Acid in lemon or lime juice will not kill any Salmonella that is present.
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"Acid in lemon and lime juice will kill any Salmonella." Like alcohol, citric acid has the potential to kill bacteria present in raw eggs. In drinks however, it must be present in high concentrations, and with prolonged exposure to kill them altogether. Specifically, Salmonella cannot grow at pH levels less than 4.2. Below that would totally eradicate the Salmonella in the egg.
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"Dry-shaking pasteurizes eggs." Eggs are rich in dense proteins. The proteins realign and extend to form new linkages when shaken in a cocktail, capturing air bubbles in the process. This changes the color from clear to white and causes it to expand in volume, like the protein realignment that takes place when you cook an egg, causing it to turn white. However, without heat, it would be impossible to eradicate any Salmonella that was present in the eggs.
Are raw eggs in beverages safe to drink?
The American Egg Board estimates that "the risk of an egg being contaminated with Salmonella bacteria is very low, about 1 in 20,000 eggs." With all beverage ingredients, proper handling of eggs is important for drink safety. As raw eggs are more common in cocktails, many bartenders take great care to make sure the shell is clean before cracking the eggs and separating the white from the yolk.
To the cocktail beginner at home, it may seem a little daunting to watch your bartender crack an egg, add the whites to a shaker tin, shake, and serve the drink – without any cooking. As we know only too well, raw eggs can be messy, and separating yolks from whites is tricky. But we have options! Just as the cocktail bars do, you can opt to use commercial alternatives to actual, in-the-shell eggs such as cartons of pasteurized liquid egg whites or powdered egg whites. Pasteurized eggs are safe to use in any beverage that calls for raw eggs as they are gently heated in their shells to destroy bacteria but not cook the egg.
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Powdered eggs or liquid egg whites are safe to use and less messy than raw eggs.
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So there you go - whether you’re a novice or a pro, and whichever technique you use, eggs can add an interesting dimension to an otherwise basic cocktail like a whiskey sour. And it also lends a touch of showmanship when mixing drinks at home to impress your guests, right!
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Tip: Egg white cocktails should not be left sitting on the table for long. If the drink gets too warm, it will give an “off-aroma”. A few drops of bitters dropped onto the foam can delay this effect in hot climates. Another solution is to add a twist of citrus oil over the drink, or dust with nutmeg to mask the smell.
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Soy Sauce: So Good For Everything!
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Soy sauce is a very popular ingredient used in Asian kitchens but you may be wondering why it’s so good? That’s because it is a very versatile ingredient. The sauce can be used to season, dip, or add color. What’s more? With a variety of soy sauces and many different flavors available today, there really is no limit to their applications.
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Soy sauce is a very popular ingredient used in Asian kitchens.
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Soy sauce is left to ferment for one month to as long as four years.
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Soy sauce is made by combining cooked soybeans and cooked wheat grains into a paste, then adding either Aspergillus oryzae or sojae molds to begin fermentation. The culture is added to a salt brine and left to ferment further, for one month to as long as four years, before being pressed to produce the liquid condiment or sauce.
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The flavor produced from soy sauce has a rich umami taste that is salty, with a touch of sweetness. Umami can be characterized as savory and has a distinct effect on the aftertaste of food, making it the fifth flavor profile. Foods like meat, cheese, tomatoes, mushrooms, and seafood all have this deep, rich flavor. Any food that has umami adds an additional layer of flavor that is detectable across all the taste buds.
Marinating meat: Soy sauce is widely used to marinate meat before cooking. Adding soy sauce can make protein taste "meatier" because it already contains a significant amount of umami flavor. Meat marinated in soy sauce sears with a delicious, browned, caramelized color.
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For Chicken Adobo, the chicken pieces are first marinated in soy sauce and spices, pan-fried, and then stewed.
(Photo: Bea Dela Cruz)
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Chicken Adobo from the Philippines is a type of stew where chicken parts are marinated in soy sauce and various spices, then pan-fried and stewed. The umami notes in the chicken and soy sauce create a juicy, rich, and comforting flavor.
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Sodium found in soy sauce also contributes to tenderizing the meat when marinated beforehand. The meat releases moisture due to the salt, which then dissolves with it and gets absorbed back into the meat. When cooked, the meat becomes juicier and more tender because the lean muscle proteins are broken down during this process.
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In Chinese cuisine, chicken is commonly poached in a mixture of light and dark soy sauce.
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Poaching poultry: In Chinese cuisine, chicken is commonly poached in a mixture of light and dark soy sauce, and a variety of aromatics. Ginger and scallions are stir-fried in a bit of oil before adding water and the sauce mixture. An entire chicken is then fully submerged in the pot and left to cook until it is tender.
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Soy sauce helps to enhance the flavors of the aromatics, resulting in a fragrant dish that requires no additional salt because the sauce itself is a great substitute.
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Basting meats with soy sauce adds a glistening, mahogany color, and umami flavor with a slight crisp.
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Basting roasts: Basting meats with soy sauce adds a glistening, mahogany color, on top of giving it an added umami flavor with a slight crisp. Simply brush soy sauce onto the meat before and throughout the roasting process to get a richer flavor and more even browning.
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Mixing orange marmalade with simple soy sauce will give your basting a little more flavor and a citrus kick. The acidic components of the marmalade basting will bring out a strong flavor, which soy sauce helps to balance out.
Dips and salad dressing: On its own, soy sauce makes a great dipping sauce. It is the traditional sauce served with sashimi and sushi in Japan. But when coupled with other ingredients like fresh ginger, lemon juice, scallions, or chilis, the possibilities of pairing it with other dishes are endless.
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When adding other ingredients to soy sauce, let the mixture sit for a while to allow for the infusion of all the flavors.
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When adding other ingredients to soy sauce, let the mixture sit for a while to allow the flavors to infuse together. Any leftover dipping sauce may be stored in the refrigerator for days in an airtight container.
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A few drops of soy sauce in vinaigrette makes an excellent salad dressing.
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A plain green salad can be made richer and more flavorful by adding a few drops of soy sauce to a vinaigrette and using it as a salad dressing. To prevent over-seasoning the salad, just remember to add soy sauce before any additional ingredients.
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Cooked vegetables can also benefit from soy sauce. Similar to how it boosts the umami flavor of meat, tossing some veggies in soy sauce, seasoning, and cooking oil before roasting will promote greater charring. When deglazing caramelized onions, try sprinkling a little soy sauce into the pan for an irresistible flavor.
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Nutritional value of soy sauce
As delicious and game-changing as soy sauce may be, there are a few considerations one might need to take into account. By volume, soy sauce has a relatively high amount of carbohydrates and protein. However, it doesn't provide a large amount. Particularly rich in sodium, one tablespoon of soy sauce provides 35% of the Recommended Daily Intake (RDI). High sodium consumption, however, is associated with elevated blood pressure, especially for salt-sensitive individuals, and may raise the risk of heart disease. On the other hand, there are some health benefits to soy sauce. Studies have shown that soy sauce may reduce allergies and is a good source of antioxidants. It may also be able to reduce the instance of IL-6—an inflammatory cytokine (a protein produced by cells related to or beyond the immune system), as published in an August 2022 study in Microorganisms. As a general rule, soy sauce should be consumed in moderation as part of a healthy, balanced diet, just like most other foods.
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Tip: For those looking to cut back on their salt intake, low sodium soy sauce is available and can be found in many supermarkets. Tamari, a gluten-free option, is the Japanese version of soy sauce that contains no wheat, and can also be a great substitute.
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Bakery & Pastry - What’s Hot. What’s Not.
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Consumer preferences and tastes are constantly evolving. No other time has this been more evident than over the last few years. The continuous shift impacts the market every year, bringing new challenges to the food sector. For professionals, they have to understand the environment they work in, and adapt to the needs of “new consumers”.
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Consumers are seeking traditional bakery and pastry products with a modern twist.
(Photo: Diana Light)
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Better informed and more demanding, consumers are entering 2023 ready to rewrite the narrative on their own terms. But if there’s one constant, it’s that they always associate happiness with food - giving a sense of stability, normality, and enjoyment.
With that in mind, let’s check out what’s in store for the bakery and pastry sector this year, courtesy of the Chocolate Academy.
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Grilled Pepper Tart with Goat Cheese and Honey.
(Photo: The Original Dish)
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Sweet & spicy flavor trend becomes “sweet +”: Spicy honey has shown a 53% increase in consumer interest over the last two years. Consumers are showing interest in heat, and we’re talking specific varieties of pepper, underlying flavor notes, and pairing with other flavors. The idea behind layered flavor notes and pairing is reflected in the growing preference for sweet + umami, as consumers look for flavors with more global influences. Similarly, sweet + fermented flavors draw on other cultures for inspiration like vinegar, kombucha, beer, and miso.
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Street food-inspired desserts and baked goods: Authenticity is central to the appeal of street food, and for many, it represents the authentic flavors of a culture. These flavor pairings are more accessible to the “not so adventurous types” who are keen to try new flavors locally. Spice blends and popular snacks are a great place to start looking for inspiring combinations. How about chat masala? This spice blend from India, made with dried mango powder, cumin, ginger, black pepper, and other spices is sure to amp up the flavor and bring a little something extra to that special dessert or pastry. Whether it’s sauces or pastry, cookies and brownies, frostings and confectionery, cakes, tarts, and pies, can all get a boost from a judicious amount of pepper. You can even experiment with Szechuan peppercorns to level up jams, preserves, and dessert sauces.
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Newstalgia (new + nostalgia): Classic flavors are driving the creation of new products. No matter how adventurous consumers have become in their quest for unique or complex taste experiences, classic flavors like vanilla, chocolate, and strawberry unequivocally hold their own as fan favorites. New twists on familiar concepts allow consumers to enjoy or reminisce over a joyful experience from childhood while trying something new. For chefs and bakers, this presents an excellent opportunity to explore local products, keeping flavors close to home while still adding new elements to offer unique experiences.
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New twists on familiar concepts – fortune cookies topped with classic vanilla, chocolate, and strawberry.
(Photo: Insanely Good)
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Bakery products, pastries and single portion desserts are small luxuries that make an ordinary moment special.
(Photo: Antonio Quagliata)
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Affordable indulgence: Given the changes to the economy and rising food costs, consumers are turning to food for comfort. Indulgent sweets are doing their part - providing a momentary escape from reality for many. Consumers want treats that are convenient, affordable, and in smaller portions to reduce stress and boost their mood. Bakery products, pastries, and single-portion desserts fulfill consumers’ desires for “feel-good” foods. These are the small luxuries that consumers are happy to enjoy, making an ordinary moment special, yet affordable.
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Changing Landscape Of Modern Grocery In ASEAN
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ASEAN presents potential growth opportunities for modern grocery players. The region’s more than 600 million people spend USD200 billion on groceries each year. While traditional trade accounts for two-thirds of this total, there is strong indication that the modern grocery industry has a tremendous opportunity to capture a greater share of shopping needs, according to research firm, McKinsey & Company.
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ASEAN will become one of the fastest-growing and most exciting regions for modern grocers.
(Photo: Pixabay)
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In its latest research report, “The state of grocery in Southeast Asia”, McKinsey predicts that overall consumer expenditures will grow about 5% in 2023, depending on how global macroeconomic forces affect the region. The highly in-demand urban consumers are shifting their spending from fragmented to modern channels, creating strong tailwinds for modern retail. The firm’s analysis projects growth of 6 - 7% a year for modern grocery retail through 2025, making ASEAN one of the fastest-growing and most exciting regions in the world for modern grocers.
As the industry grows, a number of developments and disruptions are expected to intensify pressure. However, modern grocery retailers must be prepared to adapt their strategy quickly to achieve sustainable value creation and compete with the fragmented trade, which itself is being reshaped by emerging eB2B platforms.
McKinsey outlines six trends that will influence ASEAN’s modern grocery retail in the coming years:
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Purchasing decisions are influenced by consumer priorities like "healthier and better value for me".
(Photo: JA@shoots)
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Increasingly discerning consumers: The rise in grocery retail spending, thanks to the pandemic, will persist even after it abates. Contributing factors include the transition to hybrid- and remote-work arrangements, and the increase in dining at home. The research identified three distinct priorities influencing consumer purchasing decisions, namely, “better value for me”, “healthier for me”, and “willingness to purchase food online.”
Fierce competition from ecosystem players: No doubt, there is increasing competition between grocery retailers and traditional players. Threats include the rise of ecosystems and digital players with value propositions that could erode the competitive advantages of physical retailers. For example, mobility and e-commerce aggregators tend to use grocery categories to drive traffic to their own platforms. Retailers, by ceding core consumer interaction points to these players, could gain a revenue source but lose out on their most precious assets, i.e., data on consumer behaviors and the ability to attract and retain consumers by creating a great experience.
A shift from growth to profitability: In many ASEAN countries, modern retail has achieved rapid growth before becoming profitable. While retailers have made remarkable headway towards profitable growth, breaking even remains a challenge, especially in online grocery, and will require new business models. Modern grocery is expected to become prevalent in core urban areas in ASEAN over the next decade. This saturation will lead retailers to explore two new sources of growth. First, they will innovate and reorient their pre-pandemic customer value proposition to keep pace with new preferences. Second, they will increasingly seek sources of profitability, such as maintaining gross margins through negotiations, rationalizing store networks thoughtfully, or embarking on broader cost reduction initiatives.
Larger, modern retailers need to balance quality, price, and profitability in fresh offerings to remain competitive.
(Greta Hoffman)
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Fresh offerings under pressure from digital players: Larger-format modern retailers have distinguished themselves from the crowd with fresh offerings (fruits, vegetables, meat, and seafood) that are competitive on not only price but quality and assortment as well. To balance quality, price, and profitability in fresh offerings, modern retailers must overcome several challenges, which include securing stable, high-quality sources and maintaining consistent quality across outlets, and through different seasons. Competition is increasing: fresh produce can be purchased through e-commerce or more specialized, small-scale niche supermarkets. These channels are particularly popular in countries with more mature infrastructure such as Singapore, and emerging countries like Indonesia.
Retailers must seriously consider convenience, safety, and more promotions to meet rising consumer expectations.
(Karolina Grabowska)
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Competing demands on omnichannel: According to McKinsey’s ASEAN consumer survey, e-commerce penetration in grocery, while still low, continues to grow rapidly as consumers prioritize convenience, safety, and promotions. Although consumers are embracing omnichannel, the economics remain challenging for retailers. Retailers will have to refine their omnichannel positioning to strike a balance between rising consumer expectations and difficult unit economics. Options include online offers, click-and-collect, and partnerships with digital players.
Growing emphasis on sustainability: Consumers, investors, regulators, and non-governmental organizations are pressuring companies in the food system to take tangible steps towards sustainability. Asian consumers are expressing concerns about climate change and showing an increased willingness to shift their spending habits accordingly, so grocers must develop strategic sustainability transition plans. ASEAN still lags behind on issues such as plastic packaging, the race to net-zero emissions, and social equity. Customers, employees, and investors will increasingly hold retailers accountable for their environmental footprint.
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Cambodia
Starbucks partners with Coffee Concepts for coffee-on-the-go
Starbucks continues to respond to increased consumer demand for convenience, partnering with local franchisee Coffee Concepts Limited to bring its drive-thru offering to Cambodia. Located by the AEON Mall Mean Chey in Phnom Penh, the outlet features a digital check-in system and menu. Cambodia is the 10th country in the Asia Pacific region in which Starbucks has launched a drive-thru store, following launches in Australia, Brunei, India, Indonesia, Korea, Malaysia, the Philippines, Taiwan, and Thailand.
A new culinary experience near Phnom Penh
Celebrity Chef, Chef Nak has founded a new culinary center outside of Phnom Penh. Offering half-day cooking sessions that include shopping at the neighborhood open-air market and savoring the dishes guests help prepare, she will host overnight visitors and five-course meals. Chef Nak's five-course meal has already been named one of the top 14 dining experiences in the world by Travel and Leisure Magazine. She plans to hold recurring events for chefs and others interested in preserving and promoting Cambodian food to become one of among the most admired cuisines in the world.
Indonesia
BK Indonesia targets 330 stores in 2026
Burger King (BK) Indonesia is targeting the expansion of 330 stores by the first quarter of 2026. The QSR chain said this aggressive growth plan would close the gap with market leaders and penetrate through tier 1, 2, and 3 cities in Indonesia. BK Indonesia believes the evolving demographic, growing urbanization, increasing disposable income, and mobile technology will help to drive food spending.
Casual meets fine dining in Bali
Bali welcomes a new European bistro, CORK Bistro & Wine Bar, at the heart of Sanur. Promising a gastronomic twist, the bistro offers a casual-meets-fine dining concept catering to all foodies, perfect for a night out or special occasion. For lunch or dinner, guests can start with the tuna tartare or beetroot salad, before grazing on the rich duck confit or the classic tenderloin with foie gras. CORK doubles up as a wine shop, so guests can also take home a bottle of their favorite spirits.
Malaysia
NY-based burger restaurant opens at Sunway Resort
Black Tap Craft Burgers & Shakes, a New York-based restaurant company renowned for its iconic handmade burgers and CrazyShake® milkshakes, is now operating at the Sunway Resort in Kuala Lumpur. The first Black Tap location in Malaysia, this lively eatery offers a delectable selection of burgers, sandwiches, and salads, as well as vegan alternatives and unique meals created especially for the resort. A variety of the finest craft beers from around the world are available, along with some of the most beautiful shakes, stacked high with delicious delicacies and tantalizing toppings.
Texas Chicken Malaysia targets 200 stores by 2030
Texas Chicken Malaysia is aiming for 200 restaurants in the country by 2030. The chain also plans to expand to Sabah and Sarawak. Texas Chicken says its target is achievable as Malaysians voted the company for the gold award in the Retail Restaurants and Fast Food category at the Putra Brand Awards 2022 (after winning silver for two successive years).
Philippines
Local chocolatier opens flagship restaurant
Auro Chocolate, a local, artisanal bean-to-bar chocolatier serving sweet and savory dishes flavored with cacao, has launched its flagship restaurant in Bonifacio Global City. The locally produced and widely recognized tree-to-bar company takes pride in helping farming communities in Davao City by purchasing all of its cacao beans in an ethical manner. It features a pasalubong (souvenir) corner, a case of freshly baked pastries, and a highly wide menu of breads, drinks, rice bowls, appetizers, desserts, and all-day brunch fare. The restaurant's best-selling Fried Chicken & Ube Waffle is two pieces of golden-fried chicken topped with toasted latik (coconut) and cacao tablea syrup and ube waffles.
New Panda Express drive-thru is the 100th overseas branch
The U.S. fast food chain Panda Express, which initially opened a location in Manila's Megamall in 2019, has now opened its first drive-thru location in Marikina City. The store, situated on Sumulong Highway, is Panda Express' 100th international establishment. The restaurant serves the brand's most popular dishes, including Honey Walnut Shrimp and The Original Orange Chicken. The latest store opening is part of Jollibee’s response to the surging demand for the chain’s dishes in the country.
Singapore
Kopitiam deploys 80 digital buddies at 15 outlets
From March through June, the Kopitiam network of food courts will place more than 80 digital buddies at 15 busy locations to assist customers to switch from actual Kopitiam cards to the FairPrice app. The FairPrice employees or temporary staff known as "digital buddies" will be stationed at stores all over the island, to assist Kopitiam customers, particularly senior citizens, in downloading the FairPrice app and beginning the process of redeeming Linkpoints to offset their purchases.
Singapore duck rice franchiser plans listing
Yew Kee Duck Rice group plans to list on the Singapore Exchange’s Catalist platform to raise funds for expansion. Incorporated in 2022, Yew Kee is looking for capital to open new outlets in Singapore and overseas, and to bolster its franchise and sub-franchise operations. The group operates eight food and beverage brands: Yew Kee Duck Rice, Chicha San Chen, XO Minced Meat Noodles, My Kampung Chicken Rice, PastaGo, and Victoria Bakery, as well as the My Kampung and Fine Food food courts.
Thailand
Bijoux de Beurre Échiré launches in Bangkok
Bijoux de Beurre Échiré, a bakery owned by renowned French butter company Échiré has just opened an outlet at the Earth Dining complex on Sukhumvit 63 in Bangkok. The bakery offers a variety of specialty pastries, including Croissants au chocolat and Croissants aux amandes, as well as sandwiches and quiches for those with a savory palate.
Soulful eating at lifestyle café, Verde
Bangkok welcomes its newest lifestyle café and restaurant, Verde. Found in Sukhumvit Soi 26, the café’s slogan, “Fresh with Soul”, serves simple, fresh, and nutritious dishes for its customers. Using only quality ingredients while supporting local, organic farmers, the café prides itself on its wholesome food, fresh salads, specialty coffee, cold-pressed juices and even art on the upper floor. The menu features signature options such as the Chicken Gyros, Dip Platter, Steak & Potatoes, Hot Chicken, and Caprese Salad to name a few.
Vietnam
Vegan Mediterranean eats at new bistro in HCM
Kiez Bistro, which launched in Hanoi three years ago, has opened a second outlet in Ho Chi Minh City. The 15-seater bistro in foodie hotspot Thao Dien serves a “soft-opening” 7-item menu consisting of sandwiches, burgers, doner plates and kebabs, as well as snacks like loaded pull shroom fries, and chick’un nuggets and fries. The homemade substitute “meat” is made from Seitan as well as mushrooms, marinated in spices and moulded to look like strips sliced off a kebab, and served with sides of crispy fries, buttery-smooth sauce, fresh veggies and pipping’ hot flatbreads.
Retailers target growth in Vietnam
Thailand's leading retailer, Central Retail Corporation (CRC), will invest USD1.45 billion in Vietnam in the next 5 years to increase market penetration. CRC wants to develop a food business across the country to reinforce its leading position in the hypermarket segment in Vietnam by rebranding 10 Go! branches and expanding the Tops market and branches of Mini Go!, and adding 8-10 outlets to better serve local residents. CRC also plans to renovate 10-12 branches of Nguyen Kim and open 3-5 new branches for this home appliance distributor, including those at Go! shopping centers.
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