Food Pacific Manufacturing Journal

IT'S QUITE CLEAR that Asia Pacific's dynamic and resilient economy makes it a highly attractive choice for further hotel and restaurant development. Overall consumer confidence has improved and Asians are beginning to spend. This confidence coupled with expected GDP growth, particularly in Southeast Asia, China and India means that global and regional players will be expanding and consequently increase their F&B requirements in the region. Many processors and food suppliers as well as trade organisations have in-house chefs who help them develop new ways ingredients and value-add products can be used by quick-service restaurants. Beverage chef and noted mixologist Andrew Yiu has a part of himself in hundreds of alcoholic and non-alcoholic drinks owing his role as a recipe developer for Monin Gourmet Flavourings. Chef David Carew has demonstrated that what would otherwise be an uninteresting if cheap cuts of beef and lamb can be transformed into tender, flavourful meals for the Meat & Livestock Australia. This is one way MLA can sell more of the largely ignored meat parts that prepared properly, turn out to be tender, juicy and delicious. Every year McCormick introduces flavour trends and combinations developed by their executive chef, Kevan Vetter, who is also responsible for the grill combinations shown in our special report on the QSR market and applications that begins on page 22. We also made time and space to feature the winners of this year's DuPont Awards for Packaging Innovation, which were announced just as were putting this issue to bed. The winners are named in our packaging section, beginning on page 34.