Welcome

Welcome to the May 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

• Market News
  • Food Safety Seminar Draws Huge Participation in the Philippines
  • Digital Roadmap for Singapore Food Manufacturers

 

• Food Service
  • The Big E: Eggs and Exercise
  • Vietnamese Street Food Sensations

 

• Industry Trends
  • Private Dining with Exclusive Menus
  • Firing Up Spice and Chili Flavored Snacks

 

• In The Region
  • ASEAN News in Brief

Additional Market Information Available

We have updated our website to include more information on market reports and export documentation guidelines.

You can visit our ASEAN website at: www.usapeecasean.com

He updated participants on key focus areas such as foodborne illnesses; personal hygiene; cross-contamination; purchasing, receiving and storage; preparation and cooking temperatures; cleaning, sanitizing and pest control. Participants were also directed to additional resources including FDA’s best practices for food establishments, CDC, USAPEEC, MSMC and USDA websites.

Digital Roadmap for Singapore Food Manufacturers

With the introduction of the Food Manufacturing Industry Digital Plan (IDP), augmented reality, artificial intelligence (AI), Internet of Things (IoT), and autonomous robots are just some of the advanced technologies food manufacturers in Singapore have to adopt in the coming years. Jointly developed with Enterprise Singapore (ESG) and Infocomm Media Development Authority (IMDA), the IDP is a 3-stage roadmap charting out different digital solutions that food manufacturing SMEs can leverage on at each stage of their business growth and digital maturity, along with a corresponding roadmap of training programs to equip workers with the right skill sets.

With the IDP, close to 1,000 food manufacturers and more than 50,000 workers in Singapore will be able to accelerate its pace of digitalization to deal with challenges. These include changing preferences for sustainable products and online purchases, supply chain disruptions, and employee demand for upskilling, and higher value-added jobs. As part of the SMEs Go Digital Program, the IDP lends itself as a practical resource for food manufacturers to build stronger digital capabilities to ensure food safety and traceability, automation of labor-intensive tasks, and increased accessibility to new markets.

For more information, check out: https://bit.ly/3oItvHy

The IDP charts out different digital solutions for food manufacturers. (Photo: The Straits Times)

The Big E: Eggs and Exercise

Whether you work out or not, protein is an essential macronutrient for everyone. Many foods contain protein, but no other single food provides as many nutrients as the egg. It is one of the most calorie-efficient foods for protein, vitamins, and minerals. No wonder eggs are considered the original superfood.

Studies show that consuming protein before and after exercise improves recovery, promotes the growth of lean body mass, enhances athletic performance, and even boosts immune system functions. A serving of two large eggs contains 13 grams of high-quality protein. And what’s more? Eggs provide all of the nine essential amino acids needed to maintain, build and repair muscles. At just 74 calories per egg, they make an ideal low-calorie food choice.

What about cholesterol? Eggs used to get a bad rap for cholesterol. The current view is that they don’t raise blood cholesterol levels to the same degree as other foods, especially those with trans fats. The research evidence is mixed but does recommend that for healthy people with normal cholesterol levels, eating eggs daily is fine. One way to get around the cholesterol issue is to eat only the egg whites which provide much of the protein.

Working Out and Refueling

Athletes and avid exercisers think they should increase their protein intake to lose weight or build more muscle. Muscles are made of protein, so it does make sense to reach your strength goals. It is also true that the more you exercise, the greater your protein needs will be. But there’s a limit to taking it too far. The general guidelines for endurance and strength-trained athletes from the Academy of Nutrition and Dietetics, Dietitians of Canada, and the American College of Sports Medicine suggest consuming between 1.2 and 2 grams of protein per kilogram of body weight for the best performance and health.

Eggs provide easily digested carbohydrates for post-workout refueling. This powerful combination helps refuel the body in two ways: the protein helps to build and repair muscle while the carbohydrates help to replenish your body’s glycogen. Glycogen is the storage of carbohydrates that gets used by your body as fuel during an intense workout. Fruits, potatoes, crackers and breads are all sources of easily-digested carbohydrates.

Meal Time Goal Plan

To get the most health benefits from protein, it’s important to work out a plan as to when is the best time to eat protein. It’s more effective to spread out the protein you eat into several meals and snacks throughout the day rather than eat all your protein at one big meal.

For a portable snack to enjoy post-workout, a simple serving of hard-boiled eggs is good enough. Just a couple of eggs can leave you satisfied and full for hours. This is great if you’re trying to avoid junk food, lose weight, or just make it to the next meal without reaching for another snack.

Bacon Cheddar Egg Muffins can also make tasty post-workout snacks. For a more satisfying snack, try a Mixed Veggie Frittata with eggs, tomatoes, bell pepper and zucchini. If you’re thinking convenience, an egg salad sandwich or wrap is a good choice. It is easy to prepare ahead and can be stored up to three days in the refrigerator.

You just can’t get bored of eating eggs if you try new recipes and sneak them into more of your meals. Check out The American Egg Board’s recipes at : https://bit.ly/3o7mrUw

Vietnamese Street Food Sensations

Sizzling pots and the eclectic scents of delicious food in the air amidst the hustle and bustle of crowded footpaths, street food has always been an indispensable part of the versatile and vibrant culinary pot of Asia. In spite of the pandemic, street stalls have remained resilient and are still the most sought-after food options in Vietnam.

Convenient and inexpensive, street food plays an important role in the life of the urban Vietnamese population. Makeshift storefronts and stalls in maze-like alleys open as early as 8 am until midnight, selling a variety of local favorites. Traditional Vietnamese dishes such as Phở and Bún Chả are among the most popular dishes but a few overlooked dishes, as well as new snack entrants in the market are recreating the excitement and joy of street food.

Making its novel entry is Fried Tofu Sandwiches, which have been charming locals through an irresistible combination of soy and spices. While tofu has always been a big part of Vietnamese cuisine, fried tofu sandwiches became a hit last year. The dish originated on YouTube, when the recipe, uploaded by a man known as Bình went viral. To prepare the dish, the tofu is lightly fried until it reaches a golden hue and preserved until use. The preserved tofu bars are then steamed or deep-fried before they are sliced into two and filled with ingredients like chili, salt, coriander, and a squeeze of lime to give the dish a light, soury tang. Additional toppings like eggs, meat jerky, and a dipping sauce add more flavor.

Originating from the Philippines, Balut or Trứng Vịt Lộn is is always worth a try. The broth-filled fertilized duck eggs are among the top picks for Filipino and Vietnamese locals. Vendors buy the fertilized eggs as soon as they are laid and allow them to gestate over the course of two weeks. Once the yolk and albumen develop strong flavors and structure, the eggs are cooked with salt, pepper, and a side of rau răm (Vietnamese coriander). In the Northern region of Vietnam, diners peel the eggs and serve them in bowls, with sides of greens. In the South, the eggs are served in small egg cups, accompanied by citrus, ginger, pickled papaya, spicy pepper and other sauces.

The Spicy Sausage Salad is a popular Vietnamese snack especially with the younger crowd. The meaty snack, adapted from Thai cuisine is made by mixing vegetables and different types of sausages, including a central highland sausage called tré, together. Vendors mix a combination of pork and beef sausage pastes with salt, chili, garlic, pepper, cucumber, herbs, lime and home-made mixing sauces to create a concoction of sweet, sour and spicy flavors. Bread, prawn crackers, or grilled rice paper complete this tasty dish.

Private Dining with Exclusive Menus

The private dining scene in Asia is becoming a red-hot trend with chefs hosting exclusive and luxurious dining sessions. Intimate dining options allow food aficionados to bond with seasoned home cooks and chefs over their passion for gastronomy, cooking and culinary philosophies. There is nothing like listening to chefs interpreting their curations and sharing their versatile palates. From traditional home-cooked dishes to artisanal hand-crafted treats and multi-course meals, the concept is so popular that sometimes there is a waiting list of a year!

Firing Up Spice and Chili Flavored Snacks

Among changing consumer eating patterns and behaviors, novel flavors and taste experiences are driving the demand for intense heat levels and authentic local taste in food, with greater focus placed on native chili and spice varieties. Consumers are also willing to couple their love for spice with new flavors to create innovative combinations. As chili flavors gain more traction, food brands are keen to hop on to this trend. While preferences differ between markets, Asia and Europe are leading new chili-flavored ventures, making up 65% of the global launches. China and the U.S lead in the spice flavors category, making up 13.8% and 11.8% of new launches, respectively.

With hot sauces such as Sriracha dominating household spice consumption and driving spicy flavor profiles and menu innovations, a mix of mild and spicy peppers and sweet heat combinations can help drive sales for F&B establishments and manufacturers. Whether it's masala flavored snacks, chipotle sauces, or pairing ghost peppers with jalapeños for spicy chicken sandwiches at fast-food chains, food manufacturers are taking spicy snacks to the next level by tapping into the millennial’s love for quick bites. In Southeast Asia, Mala, Spicy Szechuan, Tom Yum, and Peri-Peri flavors are dominating the scene. Mission Foods is launching its popular corn strips with three delicious flavors for the Asian market - Spicy Szechuan Seafood, Peri-Peri and Tom-Yum. Quite a tantalizing snack to munch on!

Heat is also moving to unconventional food categories to appeal to the increasingly sophisticated tastes that are replicating local spice flavors. China’s spicy chili ice cream creates a numbing, tingling experience as it combines flavors with different spices such as Sichuan pepper, chili oil or wasabi. In India, Coca-Cola has introduced a new local flavor in their VIO beverage - the VIO Spiced Buttermilk, a flavored drink incorporating different Indian flavors. Ultimately, today’s consumers are looking for food and beverages that deliver more than just great taste. They are looking to try new, exotic dishes with all of the flavors associated with them, that is, cuisines and dishes that provide excitement and global flair.