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
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Market News
- USAPEEC At Asia’s Largest F&B Trade Show
- National Egg Day: Things You Didn’t Know About Eggs!
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Food Service
- Savor The Delectable Duck
- Vietnam’s Mangosteen Chicken Salad – A Summer Favorite
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Industry Trends
- Chicken Reigns Supreme Among QSR Chains In Asia
- What’s On The Chefs’ Table?
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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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USAPEEC At Asia’s Largest F&B Trade Show
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USAPEEC participated in Food & Hotel Asia (FHA), held April 25-28 at the Singapore Expo. FHA is a mega tradeshow synonymous with the food and hospitality industry in Asia, and through 40 years of evolvement, has grown to become the most comprehensive premier international food and hospitality trade show in the region. This year’s event attracted more than 1,500 exhibitors from 50 country pavilions - presenting opportunities for food and beverage enterprises to develop commercial relationships and engage an international audience of over 40,000 trade visitors. The inaugural FHA Beer Awards, Young Talents Escoffier culinary competition, food seminars, food sample zones, and masterclasses, were among some of the exciting line-ups offered at FHA.
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USAPEEC’s newly designed booth at FHA.
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U.S. exhibitors - Maple Leaf Farms, Intervision Foods, AJC, Ayamo, Bassett & Walker International, Mountaire, Globex International, Aquaprole, and Lamex Food Group joined USAPEEC at the newly designed, customized booth to facilitate one-on-one meetings with potential buyers/importers. USAPEEC showcased a variety of frozen U.S. poultry products and held daily food samplings incorporating U.S. chicken, duck, and turkey for visitors. Leah Cochran Mulcahy, USAPEEC’s Director of Global Marketing (Americas, Caribbean, Asia & Oceania) accompanied the U.S. exhibitors to the event.
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Hightower Inc.’s Rey Co. and his daughter stopped by for a chat with Margaret Say and Leah Cochran Mulcahy.
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Trade visitors were treated to daily food samplings incorporating U.S. chicken, duck, and turkey.
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U.S. exhibitors - Maple Leaf Farms, Intervision Foods, AJC, Ayamo, Bassett & Walker International, Mountaire, Globex International, Aquaprole, and Lamex Food Group met with importers and buyers.
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Judges at the inaugural Young Talents Escoffier culinary competition at FHA.
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National Egg Day: Things You Didn’t Know About Eggs!
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June 3 – Time to get a crack on the annual observance of National Egg Day!
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June 3 is the annual national celebration of the humble egg, which began in 1921 in Washington State, when a new highway officially opened to transport poultry and eggs. The town of Winlock was developing a fledgling poultry and egg industry, and entrepreneurs saw an opportunity to raise the profile of their industry and town by making the event an annual one. The town now celebrates National Egg Day by crowning one lucky person the Egg Day Queen and Princess.
For millions of years, humans have scavenged and eaten animal eggs. Eggs are a low-cost source of protein and vitamin D, as well as one of the healthiest foods available, and can be used in a variety of ways. If you're tired of the usual fried eggs, you can have them scrambled, poached, boiled, or sunny-side up. Aside from their enjoyable breakfast feels, here are some interesting facts about the humble egg you didn’t know!
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Versatile and delicious, eggs can be scrambled, fried, boiled, poached or baked.
(Photo: Roman Odinstov)
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An egg's entire yolk is actually only one cell, one of nature's largest: Even though an egg can develop into every type of cell in an adult organism, it is a highly specialized cell with only one purpose – creating new life.
The chances of finding double-yolked eggs are 1 in 1200: Without human intervention, double-yolked eggs rarely result in successful hatchlings because the chicks interfere with each other's hatching processes and end up dying. Hens have even been known to lay triple-yolk eggs on rare occasions.
The chances of finding double-yolked eggs are 1 in 1200.
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Yolks contain most of the vitamins: Despite its reputation as the part of an egg that’s unhealthier than the white, yolks hold more than 90% of the calcium, iron, phosphorus, zinc, thiamine, vitamin B6, folate, vitamin B12, and pantothenic acid of the egg. In addition, the yolks cover all of the fat-soluble vitamins: A, D, E, and K in the egg, as well as all of the essential fatty acids.
Yolkless eggs are known as "dwarf" or "wind" eggs: A yolkless egg is usually a pullet's first egg, laid before her laying mechanism is fully developed. Yolkless eggs are rarely produced from mature hens but it can happen if a piece of reproductive tissue breaks off, stimulating the egg-producing glands to treat it as a yolk and wrap it in albumen, membranes, and a shell as it travels through the egg tube.
The composition of chicken feed has a major effect on the color of an egg yolk: When fed a diet high in yellow, fat-soluble pigments, such as carotenes found in dark green plant material, the color of egg yolks becomes more yellow. Although the color of the egg yolk is highly-regarded, it does not accurately reflect the nutritional value of an egg.
The color of a hen's ear lobe corresponds to the color of the eggshell: In general, white hens lay white eggs, and brown hens lay brown eggs. Eggshell color is determined by the breed of chicken. The color indicator is in the hen's ear area, with a white or light spot indicating white eggs and a brown spot indicating brown eggs. However, the nutritional content is the same regardless of the eggshell color.
The breed of the chicken determines eggshell color.
(Photo: Shubhnam Dhage)
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Collecting chicken eggs is easier: There are several reasons why chicken eggs are more commonly consumed than duck or turkey eggs. The reasons are practical: chickens lay more eggs, require less nesting space, and lack the strong mothering instincts of turkeys and ducks, making egg collection much easier.
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Fascinating, isn’t it? Well, be sure to remember these fun facts as they’re bound to make an entertaining topic of conversation at the table. But if you’re preparing eggs at home and would like to know more about food safety and handling eggs the right way, we got you! Simply visit https://usapeecasean.com/food-safety-and-handling/.
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Savor The Delectable Duck
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If you love poultry meat, duck is a highly nutritious and tasty choice.
Duck is a healthy and flavorful meat, whether you enjoy it roasted, braised, or fried, it’s considered a red meat by culinary standards, and its health benefits are impressive. The meat is rich in protein, phosphorus, riboflavin, iron, zinc, vitamin B6, thiamine, niacin (a form of vitamin B3), vitamin B12, folate, as well as magnesium.
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Roasted, braised or fried, duck is a healthy and flavorful red meat.
(Photo: Gastro Senses)
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Duck meat offers 19g of protein per 100g with the skin, and 23.5g per 100g without the skin. Sufficient protein intake is imperative as it has various functions for the human body that help to:
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Enhance the immune system
Build and repair your body’s cells
Build muscle and/or retain lean mass
Maintain the structure and overall health of skin, hair, and nails
Activate enzymes for healthy cellular metabolism
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The primary mineral in duck meat is selenium, which is a type of antioxidant, and has benefits related to inflammation and immune responses.
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Not all breeds are the same
There are many breeds of ducks around the world, but in the U.S., you will find Muscovy, Mallard, and Moulard. Mallard is frequently hunted as game, while the Muscovy and Moulard breeds are served in restaurants. The White Pekin duck is preferred because of its tender, mild meat. It is also lower in fat and higher in protein than the other breeds. Chefs love it for its fatty undercoat, rich dark meat, and its ability to pair well with a variety of ingredients and stand up to the boldest of flavors.
Like chicken, duck is sold both whole or in cuts like breast, wings, and legs. You will commonly find whole duck and duck breast sold in stores. Many popular dishes, both western and Asian, make use of duck meat. Here are some of the most well-known selections.
Pekin Duck: White Pekins are not to be confused with Peking duck, the time-consuming Chinese dish made by hanging and drying the bird to render the fat and produce a crisp skin. Most Peking duck, however, is made with White Pekin ducks. In western cuisine, Smoked Whole Duck makes the perfect centerpiece for a great holiday meal while Roast Duck with stuffing like chestnut is usually served at festive dinners and on special occasions. Duck à l'Orange is a great restaurant classic and fan favorite.
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The White Pekin duck is a popular chef’s choice because of its tender, mild meat.
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A fan favorite, Duck à l'Orange is always in demand at restaurants.
(Photo: Food52)
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Originating from France, Foie Gras is made from duck liver.
(Photo: Bien Manger)
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Foie Gras: Another popular meal made with duck meat is foie gras. This specialty dish is made from the liver of the duck. Known to be buttery and delicate, foie gras is incredibly flavorful. Most of the meat for this dish is produced in France, where the meal is considered part of the gastronomical heritage of the nation.
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Duck Fat: Is it healthy? Well, it’s not what you think! Duck fat also comes with many nutrition facts and health benefits. To produce duck fat, you need to save and store the fat that renders while cooking the meat. Duck Confit for example, is cooked in its own fat. The French technique gives the meat a luxuriously silky texture and herb-infused aroma. Some dishes made from duck meat may require you to marinate the meat in duck fat to achieve the proper taste and color. Though some may disagree with the specific health benefits of using duck fat in your cooking, others believe it can help reduce “bad” cholesterol, increase energy levels, and lower blood glucose levels.
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Duck Confit is essentially duck slow-cooked in its own fat.
(Photo: Taste)
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Buying and cooking duck meat
Like chicken, duck is sold whole or in wrapped, packaged parts: breast, wings, and leg. Whole duck and breast are the most common, and you can find them at bigger grocery stores. A whole duck is often sold frozen.
Interestingly, a duck can be fully utilized for cooking, such as the breast for sautéed or roasted purposes; the legs are great for braising; and the fatty meat and skin work great when fried, grilled, or roasted. And that’s not all! You can use duck stock made from the leftover parts to sweeten other dishes.
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When it comes to cooking duck, remember that it is fattier and has a thick layer of fat under the skin, which makes the meat nicely moist. The following tips are helpful to note:
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Prick the skin before roasting or grilling to allow the fat to escape.
When cooking duck breast, cook with the skin upside down until it turns brown and crisp.
If broiling or grilling, choose skinless duck breasts.
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Tip: If you're concerned about the fat, i.e. 15.7g per 1 cup of roasted duck breast, remove the skin. The same-sized portion of duck breast broiled without the skin has just 4.35g of fat, according to the USDA.
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Vietnam’s Mangosteen Chicken Salad – A Summer Favorite
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Easily one of the most exotic fruits you will taste in Vietnam, mangosteen is only in season from April to August. Even the Vietnamese get excited for mangosteen season and everywhere you look, supermarkets and street-side vendors are fully stocked.
Mangosteen, also referred to as the “Queen of Fruit,” is a Southeast Asian delicacy with a dark purple skin and edible, cream-colored vesicles inside. Rich in antioxidants, essential vitamins, and fiber, the tiny fruit packs a powerful health punch. Its flavor is both tart and sweet at the same time, and is best described as a delicious combination of peaches, lychees, and bananas. Though the sections can be eaten raw, like an orange, this versatile fruit can be cooked into almost everything – from jams to desserts, to baked goods.
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A sweet delicacy, mangosteens pack a powerful health punch.
(Photo: Quang Nguyen Vinh)
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The mangosteen used in chicken salad gives the dish a whole new taste sensation.
(Photo: Binh Duong News)
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In the south of Vietnam, mangosteen is used in chicken salad, giving the dish a whole new taste sensation. Unlike other salads, Mangosteen Chicken Salad is usually available in summer. Because summer, namely from April to June, is when new mangosteens bear ripe fruit, and the quality is much better than that of off-season mangosteens. The dish is a specialty of Lai Thieu in the province of Bình Dương.
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As the name suggests, the salad consists of two main ingredients: chicken and mangosteen, with spices such as fresh herbs like cilantro, huge shallots and purple onions, toasted peanuts, and seasoned vegetables. It is typically served as an appetizer at gatherings or eaten with hot porridge.
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Deboned chicken is steamed in bamboo tubes before adding to the salad.
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As the mangosteen determines 80% of the dish's unique flavor, it is important for locals preparing the salad to ensure that the fruit is not too young, which tastes sour, or too ripe, which tastes too sweet. Each piece of the peeled, chopped mangosteen resembles a flower in bloom. Deboned chicken is placed in bamboo tubes to steam and maintain its natural sweetness before adding to the salad.
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As the long national holiday approaches to commemorate Reunification Day on April 30 and Labor Day on May 1, many families will flock to Bình Dương's famed mangosteen groves to take in the stunning scenery and, no doubt, sample the region's famed salad.
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Chicken Reigns Supreme Among QSR Chains In Asia
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The growth of quick service restaurant (QSR) chains in Asia offering chicken on the menu is quite staggering. From McDonald’s to Texas Chicken, Jollibee, and KFC, QSR chains are moving quickly with expansion plans in the region. Korean fried chicken QSR chains like BJC and Bonchon are following closely, with plans to open more outlets in Singapore, Malaysia, and Thailand. North American Fast Food chain Chick-fil-A is already eyeing a USD1 billion push for its crispy chicken sandwich into Europe and Asia by 2026, with restaurants in five overseas markets by 2030, The Wall Street Journal reports.
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QSR chains in Asia are expanding their chicken offerings.
(Photo: Ivan Babydov)
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McDonald’s 2023 strategy will prioritize chicken this coming year as it is considered a “good growth opportunity”. Manuel van’t Sant, Sales Director of Marel Poultry, attributes the popularity to a combination of affordability and convenience, which makes chicken meat widely popular. He also points to the pandemic years when volumes started to recover with home deliveries, spurring QSR’s sales which is expected to continue.
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Through cultural adaptability, QSR brands are able to cater to locals’ tastes and preferences.
(Photo: Ryutaro Tsukata)
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One of the most versatile foods on the planet, chicken meat can be prepared in countless ways, and almost every country has its own specialty dish. This is reflected in the offerings of QSR chains where regional menu variations, and partnerships with strong chain management, and food safety standards are in place. By incorporating local condiments and sauces, and complementary dishes such as rice, QSR chains are able to accommodate local preferences.
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In Japan, every Christmas season, an estimated 3.6 million Japanese families treat themselves to Kentucky Fried Chicken in what has become a nationwide tradition. It’s not about the chicken. It’s about getting the family together, and chicken happens to be part of it, so they say. Generally in Asia, families with kids tend to order chicken more often. Kids are key influencers in deciding where the family is going to have lunch or dinner. Chicken QSR is a popular choice because it is easy to share and parents usually don’t mind the higher price.
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Kids are key influencers and tend to go for chicken QSR to share with their parents.
(Photo: Karya Pachenko)
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More healthy food options
While convenience and taste are the main selling points of fast food, there have been efforts to improve the nutritional content and healthiness of fast foods by adding healthy ingredients. The traditional perception of QSR serving greasy, unhealthy food such as burgers and fried chicken is changing. Most chains are interested in adapting to this segment, who are more conscious of their health and maintaining a healthy lifestyle. Subway, for example, has developed healthier options for its menu by adding deli wraps and salads.
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Advanced technology like self-order kiosks allows customers to customize their orders.
(Photo: Dribble)
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Adoption of advanced technologyTechnology has also played an important role in supporting the QSR growth of the market. Self-order kiosks, touchscreen point-of-sales terminals, and kitchen-display screens are among numerous other technologies that assist in restructuring the industry’s operations. The deployment of self-order kiosks has been growing in number in restaurants – meeting diners’ expectations through easy-to-use interfaces and a top-notch digital experience. The advanced technology gives customers a quick and easy opportunity to be selective about their orders by allowing several customizations and reviews.
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What’s on the horizon?
The fast food market in Asia will continue to grow from 2023-2032. With the rapid expansion of the middle class, the population's standard of living has improved, and overall spending power has increased, which augurs well for the industry.
QSR and fast food restaurants have developed because these restaurants are the major providers of this mass-produced food, and are now attracting large numbers of people with their enhanced customer experience, market-specific menu adaptations, building their own delivery network, and introducing new brands to the region. Fusion fare, which integrates elements of authentic cuisine into Western fast-food formats, is gaining appeal among Asian consumers. International players that globalize their enterprises by ‘thinking global and acting local’ are poised to retain customer loyalty.
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What’s On The Chefs’ Table?
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The Unilever Food Solutions Future Menu Trends Report 2023 is here! And what it contains is more than a taste of what’s hot across the world. A practical playbook, the research is already helping chefs get these trends on the table simply, sustainably, and cost-effectively.
This year’s Future Menu Trends Report suggests that while diners are looking for options that are both healthy for them and the planet, they are also looking for adventure and surprise when eating out. As for chefs and operators, they are looking for solutions to the skilled labor shortage, the fast-growing demand for lower carbon, plant-based recipes, and the ongoing issue of food waste and its direct correlation with profit loss.
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Chefs need to cater to consumer demand for foods that are healthy for people and the planet, with an element of surprise.
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The report addresses these issues through a collection of recipes that celebrate making the most of sustainable produce, tips on how to upskill cooking techniques, and a unique plug-and-play format that makes implementing the new trends simple.
So, what can we expect from the culinary world?
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Irresistible vegetables: Vegetables are now the main event, fueled by increasing numbers of vegan, vegetarian, and flexitarian diners looking for decadent, indulgent plant-based foods. Consumers are becoming more conscious eaters, and they want more nutrients in their dishes, creating a great opportunity for chefs to expand their menu options and attract new clientele. Research has shown that many chefs still regard veggies as second-string ingredients, but the report highlights the win–win possibilities of giving often overlooked vegetables the star treatment. With a lower carbon footprint and a higher nutrient count, plant-centric dishes are not only cost-effective and sustainable, they can provide that all-important wow factor – especially when they make an unexpected appearance on dessert menus. (58% of operators believe this trend is set to grow)
No longer sidelined, vegetables are now the main event.
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Modernized comfort food: With more people seeking comfort in what they eat, the trend for the taste of home food is still going strong. While consumers may be looking for the familiar, they also want something more. The report encourages chefs to champion local dishes by giving them a sustainable and health-conscious twist that will attract a wider group of diners. (65% of operators believe that this trend is set to grow)
Low-waste menus: Reducing food waste is high on the agenda for governments, NGOs, and, increasingly, consumers. It’s rather alarming that 30% of food made for human consumption is never eaten. However, for commercial kitchens, wasting food is above all seen as a direct loss of profit and therefore a critical business concern. The report identifies fighting food waste as an opportunity for chefs to make smart use of ingredients and resources, make food go further, and provide diners with another reason to feel good about eating out. (70% of operators believe that this trend is set to grow)
Wild and pure: Using locally sourced ingredients that help to reduce the carbon footprint of restaurant dishes is another trend that consumers are increasingly looking for. To address supply chain issues across the globe and reduce the carbon footprint, opting for natural, local produce offers a huge creative taste advantage – especially if the ingredients include adventurous options like micro herbs, insects, edible flowers, and sea vegetables. (67% of operators believe that this trend is set to grow)
Flavor contrast: Contrasting flavors and mixing culinary traditions both at the table and in the kitchen are becoming increasingly popular with diners. For many people, being able to go out to eat was a significant milestone in the return to normality after the COVID lockdowns. After months of repetitive home cooking, diners were hungry for unique taste combinations and exciting textures and presentation. Post-pandemic, this appetite for exciting visual and taste combinations has continued. (55% of operators believe that this trend is set to grow)
Local produce like micro herbs and edible flowers add extraordinary visual appeal, gorgeous aromas, and bright aromatic flavors.
(Photo: Kristina Paukshtite)
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Feel-good food: Diners are increasingly looking for their out-of-home meals to sync with their growing interest in healthier eating. “Feel-Good Food” is about vitality. The link between food, our bodies, and our minds has gone beyond basic nutrition. Now that it is understood that food can impact our mood, metabolism, gut health, and quality of sleep, diners want to make healthy choices that still feel like an indulgence. (60% of operators believe that this trend is set to grow)
Diners are hungry for unique taste combinations and exciting textures and presentation.
(Photo: Roman Odinstov)
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The new sharing: From Korean BBQ platters to Greek mezze and Spanish tapas, this trend is about fine eating rather than fine dining. It is about food that brings people together in body and spirit. Diners appreciate being able to eat together with fun, tasty food that can be shared in an informal, relaxed setting. For chefs, this is an opportunity to create food that will be an intrinsic part of a celebration. (54% of operators believe that this trend is set to grow)
The joy of sharing food is all about nourishment of the soul and body.
(Photo: Roman Odinstov)
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Mindful proteins: Be it for health, environmental, or animal welfare reasons, diners are increasingly looking for protein alternatives. Flexitarian, i.e. a vegetarian who occasionally eats meat or fish, has been a growing trend for years, and today it is estimated that about one in four people identify as flexitarian. This trend offers a huge opportunity for chefs to use plant protein sources like beans, legumes, pulses, tofu, and plant-based meat that not only reduce their environmental footprint but their costs as well. The key is to maintain taste. (55% of operators believe that this trend is set to grow)
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Cambodia
Night Tourism in Sihanoukville to Attract More Visitors
Tourism Minister Thong Khon has revealed the ministry's aim to boost night tourism with a partnership with the Sihanoukville Provincial Government to establish a street bar. It is expected to attract a greater number of night tourists. Alongside the street bar are plans to introduce night food streets, reflecting the growing trend for food-related tourism. Siem Reap which also has a "Pub Street" is one of the popular locations for F&B, especially during the Khmer New Year, where locals gather to celebrate.
Indonesia
KFC to open 30 new outlets
Fast Food Indonesia, which operates KFC in the country, is expanding the restaurant’s reach from the current 740 stores to an additional 30 new branches this year. According to KFC, more Indonesians are eating out post-Covid-19. The brand is optimistic that it can continue to grow as the pandemic subsides.
Malaysia
Subway’s rapid expansion with additional 500 restaurants
Subway has partnered with Pegacorn Sdn Bhd to expand its presence in West Malaysia by opening approximately 500 more restaurants in the next decade. The new and updated restaurants will feature Subway’s ‘Fresh Forward’ design, drive-thrus and ‘Grab & Go’ options to enhance customer convenience. In the next five years, Subway will aggressively double its restaurant network in APAC to over 6,000 restaurants.
Philippines
Panda Express opens second drive-thru location
The Jollibee Group’s second drive-thru outlet has opened in San Pedro, Laguna. Among their offerings are Chinese-influenced dishes such as the Original Orange Chicken. The boneless chicken pieces are fried and cooked in Panda’s sweet and spicy sauce. Other popular dishes offered are Honey Walnut Shrimp, Beef Broccoli, Kung Pao Chicken, and Savory Shrimp.
Duck Donuts targets Philippines as its Asian production hub
U.S. donut chain, Duck Donuts is looking to make the Philippines its production hub in Asia as part of its expansion in the region. Founded in 2006, the brand has 100 locations in the U.S and is to partner a local group to grow the brand with eight outlets and more openings eventually. The first store in the country will open by the end of the year.
Singapore
McDonald’s returns with Jjang-Jjang
McDonald’s Singapore has introduced an all-new packaging featuring BT21 characters with its Jjang-Jjang! Chicken and Beef Burgers. The BT21 characters were created in collaboration with Korean Pop boyband, BTS by LINE Friends. Check out the crisp, juicy chicken patty smothered in a sweet and spicy Korean sauce, all nestled in between glazed buns, lettuce, and tomato slices for a refreshing bite.
Japan’s Mister Donut opens its doors in Singapore
Donut lovers rejoice as Mister Donut's first permanent store is now open. The menu features Pon de Ring donuts, known for their crispy exterior and mochi-like texture in flavors such as strawberry and chocolate. The store will also be selling the Singapore-exclusive Chocolate Strawberry donut. Over the next three years, Singapore can expect at least nine Mister Donut stores, including larger-format cafe concepts with seating at some locations.
Thailand
A new home for Nusara in Bangkok
This year will see the relocation and massive construction of Nusara, a Michelin-starred restaurant. Formerly located in the royal district, the restaurant will relocate to the Ta Tien district of Bangkok, where it will build a new four-storey restaurant facing Wat Pho. The 14-course meal at the new restaurant includes a few menu modifications. Aside from the trademark Crab Curry on Betel Leaf, they also boast high-end takes on traditional Thai dishes such as Hokkaido scallops with sweet corn, kaffir lime kosho, and cured egg yolk.
Vietnam
Buy2Sell opens 2 new showrooms in Hanoi, HCMC
Buy2Sell Vietnam has established two new showrooms in Vincom Mega Mall in Hanoi and SC Vivo City in Ho Chi Minh City. The group has plans to expand its new showroom chain to more than 100 stores in shopping centers in Southeast Asia within the next six years. Products include F&B, premium wines and spirits, homeware, appliances and more, imported from over 60 countries, including the U.S. Buy2Sell has also invested in its online e-commerce platform, playing its role as a bridge for international brands to access the Vietnamese market more easily.
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Disclaimer: All opinions and views expressed in the articles published in the newsletter are those of the individual journalists and do not necessarily reflect those of the publisher, the newsletter's sponsors or USA Poultry & Egg Export Council.
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