A growing interest for unique taste combinations has been the inspiration behind numerous trends that leverage on distinct flavour composites – from salty sweet pairings to sugar and spice offerings that are being referred to as “sweet heat.” AI-powered flavor forecaster Capchavate validated this by reporting a rise in savory ingredients such as salted egg and ponzu being added to the sweetness of creamy milk or tea bases in Southeast Asian countries.
In summary Single use plastic utensils have become an environmental menace. Sustainable alternatives are growing in number as foodservice businesses look to resolve this issue.
New beer flavours add experimental taste profiles to update the category. There was a time when beer was typically described as possessing a malty, hoppy or crisp taste. IPAs (India Pale Ales) were usually characterised as fruity or floral while porter and stouts were often associated with terms such as nutty or with chocolate and coffee profiles. Meanwhile, wheat beers were described as tasting like bread while pilsners typically featured herbaceous notes.
The Philippines may be home to Asia’s largest Christian population yet its culture is steeped in beliefs with roots in ancient stories of mythological creatures, animist spirits and elemental deities. Paying homage to this ancient past are contemporary bars using cocktails to bring storytelling to life and create a cultural experience that transcends tradition, religion and modernity.
On the go formats update Southeast Asian flavour. As the number of products launched with coconut as the star ingredient continues to rise, industry players are driven to find new ways to leverage on this multi-tasking component with a health halo.
The demand for plant-based milk products has been growing globally. In Asia, the long-standing dairy alternative soymilk has seen recent competition from grain, nut and pulse milks made from almond, cashew, macadamia, rice, pea and hemp compete for aisle space.