Savoury dishes, anytime! ICT Asia 2022

On top of beverages, savoury meals are of interest to HORECA companies. Serving large numbers of guest from different backgrounds, products that are easy to prep and have unique flavours are key factors that buyers look for.

Commonwealth capital - Has a number of F&B brands such as PastaMania, Swissbake, Soup Spoon, and Udders. One of their innovation, the Microthermik process, is a heat treatment that sterilizes without overcooking the food. A representative was explaining how it improves softness while retaining the moisture of meat, somewhat like a "high-end retort". Similar to retorting, the ingredient would be sealed before heating.

 A taste test for the Japanese chicken curry would be done in a future post, while you can read about the Beef rendang taste test in a previous post.

Another product that is soon to launch is their NYC bagel factory Low-GI Oat Cookie. By increasing the content of fiber and oil, it slows the release of glucose in the bloodstream, hence it is suitable for diabetics to consume. Taste test coming soon!

DTS group - From their representative, I learnt that DTS comprises of 8 companies, from fish breeding to marketing. They had on display a variety of frozen fish products, mainly made with Barramundi. I loved how localised the flavours were, such as fish bone broth, steamed fish series, and even fried otah fish. There was even soup that came in a small, dainty ceramic bowl, such a premium feel! I bought the Otah fish and Assam steamed fish, the taste test will be shared in a separate post.   

NP foods - A Japanese flavour house featuring their brand, After meats, a soy-based meat alternative. Compared to normal TSP (textured soy protein), their After meats chunks can be soaked and cooked in 5 minutes! Along with powdered seasonings, "beef" can be quickly served in dishes, like the the above "Tom Yum" sushi & "Ma la" nachos. NP foods also supply flavoured oil and garnishes to enhance restaurant dishes. A representative shared that they have supplied flavours to many brands in the snack industry, such as in the chicken rice chips, and also to a fried chicken outlet.

At sunrice - A culinary school in Singapore, their big booth had a well-stocked bakery rack, as well as a table with ingredients used in those baked goodies. Such as Okara, Moromi, Spent barley, Prawn shells, and Eggshells. The display illustrates the valorised ingredients that were used in the baking of the products! Thus reducing food waste in Singapore. These ideas can even be implemented in factories, so as to recycle food by-products on a large scale.

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*Disclaimer: Please note that this review was not paid for or sponsored by any third party. The opinions expressed in this blog are strictly those of DeYummyJournal.