Japanese brand leverages data to innovate soy sauce in Indian market

Renowned Japanese brand Kikkoman has harnessed the power of research and data analytics to strengthen its presence in the Indian market. The company has introduced a pioneering system called Kikkoman Ingredients x Seasoning Pairing (KIP), designed to scientifically evaluate the compatibility of its signature soy sauces with a variety of Indian ingredients and seasonings. This innovative approach aims to accelerate product development and cater to the unique tastes of Indian consumers.

Kikkoman’s KIP system represents a bold move in culinary exploration. The brand is determined to adapt its soy sauce products to the diverse and vibrant palette of Indian cuisine. Kikkoman aims to leverage data-driven insights to identify the ideal combination of soy sauce and Indian ingredients, improving the company’s ability to resonate with local tastes. This strategy highlights the company’s commitment to providing personalized culinary experiences to Indian customers.

Expanding taste horizons in the APAC chocolate sector

There is a growing trend in the Asia Pacific (APAC) chocolate sector towards ‘imported’ flavors traditionally associated with Western origin. Consumers in the region are increasingly attracted to these flavors and see them as synonymous with indulgence and adventure. This shift is particularly notable as the food and beverage industry as a whole is embracing flavor localization. However, the emergence of AI technology suggests that flavors from distant markets are gaining significant traction in cocoa and chocolate.

The COVID-19 pandemic has played a pivotal role in fostering a preference for new and adventurous flavors. Consumers stuck at home during the pandemic have found culinary escape through unique taste experiences. As a result, chocolate brands strive to cater to evolving tastes, explore uncharted territory, and push the boundaries of flavor innovation.

Finnish food company Fazer made headlines in the bustling metropolis of Singapore by introducing the world’s first chocolate made from ‘protein from thin air’. This groundbreaking chocolate gets its nutritional profile from Solein, a protein source developed by food technology company Solar Foods. Fazer, a major investor and stakeholder in Solar Foods, has secured regulatory approval for Solein as a new food product from the Food Authority of Singapore in 2022.

Fazer, one of Finland’s most famous chocolate brands, is best known in the Asia Pacific region for its Geisha and KarlFazer brands. The launch of this innovative chocolate, named ‘Taste the Future’, highlights its status as the first Fast-Moving Consumer Goods (FMCG) product to integrate Solein. Fazer Corporate Ventures Senior Manager Siiri Pihlainen emphasizes that the choice of chocolate as an initial format is in line with Fazer’s strong presence in the chocolate market.

Addressing sustainability and supply chain challenges in the agri-food industry

The recent Asia Pacific Agri-Food Innovation Summit held in Singapore brought together industry experts to discuss critical issues in the agri-food sector. The panel featured key figures including Aleph Farms co-founder and CEO Didier Toubia, Cargill Southeast Asia Food Solutions Francesca Kleemans, GROW CEO Joshua Soo, and JAPFA CEO Tan Yong Nang.

One of the key topics of discussion was the need to address sustainability and address the industry’s supply chain issues. Panelist Joshua Soo emphasized that while Southeast Asia holds enormous untapped potential for food and agricultural innovation, there is a widespread tendency to focus only on high-tech solutions such as alternative proteins. He warned against the misconception that innovation must always rely on cutting-edge technology, urging us to consider different approaches to addressing sustainability and supply chain complexities.

Korean brand Castoma is making waves in the medical and supplement industry by utilizing nanotechnology to enhance the effects of curcumin. Curcumin, the main component of the turmeric plant known for its yellow pigment, has received considerable attention for its potential medicinal properties, particularly its gastrointestinal protective and anti-ulcerogenic effects. Curcumin also exhibits antibacterial properties, inhibiting the formation of bacteria responsible for the development of ulcers.

Castoma uses precision and innovation to shrink the curcumin molecule to maximize its effectiveness against common gastrointestinal problems. This groundbreaking development promises a potential breakthrough in solving gastrointestinal problems and opens the way for new research and applications in health and wellness.

Source: https://www.cryptopolitan.com/japanese-brand-leverages-data-for-soy-sauce/