Health & wellness emerges as a top priority for consumers when choosing food/drinks – DM eysy
The COVID-19 pandemic exacerbated the desire among consumers of all ages to approach health in a holistic and personalized manner, intensifying demand for prod- ucts that can help them lead a healthier lifestyle proactively, says Parthasaradhi Reddy, Lead Analyst, Consumer at GlobalData
Opportunities rife for sports drinks makers in the Asia-Pacific – DM eysy
With Asia-Pacific emerging as the fastest growing region for sports drinks worldwide, beverage makers are vying to capture a slice of the lucrative market, says Bobby Verghese, Consumer Analyst at GlobalData.
The coming of age of Indian whiskey – DM eysy
A far cry from the days when Indian whiskey was brushed aside as rum whiskey, pre- mium single malts from India have gained high acclaim among whiskey experts and drinkers across the globe. With India being the largest whiskey market in the Asia-Pa- cific, the outlook for Indian whiskey is bright, says Bobby Verghese, Consumer Analyst at GlobalData.
Reclaiming Rest – DM eysy
The Rise of Sleep-Enhancing Products
Inflation is reshaping the out-of-home dining preferences of Asia-Pacific consumers – DM eysy
GlobalData examines the state of affairs and consumer attitudes towards lab-grown food in the Asia-Pacific.
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Plant-based protein alternatives have become the buzzword in the Asia-Pacific (APAC) food and beverage industry. In contrast, lab-grown food is a less heard-of concept. While plant-based alternatives are made with plant-derived ingredients, lab-grown food is produced from animal-derived cells or products. Cultivated meat, for instance, is made by culturing muscle, tissue, or skin cells extracted from live animals. The extracted cells are placed in a nutrient medium in bioreactors to stimulate cell multiplication. As the cells proliferate, they can be fashioned into the desired cuts of meat. Meat produced in this manner is also called cultured meat, cellular meat, invitro meat, clean meat, and cellular agriculture.
Lab-grown food pivotal for food security in the Asia-Pacific, opines GlobalData – DM eysy
GlobalData examines the state of affairs and consumer attitudes towards lab-grown food in the Asia-Pacific.
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Plant-based protein alternatives have become the buzzword in the Asia-Pacific (APAC) food and beverage industry. In contrast, lab-grown food is a less heard-of concept. While plant-based alternatives are made with plant-derived ingredients, lab-grown food is produced from animal-derived cells or products. Cultivated meat, for instance, is made by culturing muscle, tissue, or skin cells extracted from live animals. The extracted cells are placed in a nutrient medium in bioreactors to stimulate cell multiplication. As the cells proliferate, they can be fashioned into the desired cuts of meat. Meat produced in this manner is also called cultured meat, cellular meat, invitro meat, clean meat, and cellular agriculture.
APAC alternative proteins market rife with venture financing and M&A activity, opines GlobalData – DM eysy
Alternative proteins have made significant inroads in the Asia-Pacific over the last five years, spurred by rising consumer health concerns, and increased manufacturer activity in the regions.
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Alternative proteins, particularly plant-based dairy and meat alternatives have made significant inroads in the Asia-Pacific (APAC) region since 2018. Additionally, the global meat supply chain disruptions and heightened fears of disease transmission through meat during the COVID-19 outbreak catalysed market growth. More consumers began experimenting with plant-based meat alternatives in 2020, thereby expanding the market base.
E-Magazine Issue #1 – DM
Presenting our first issue of Saladplate E-Magazine: Hospitality, Food, and Beverage. This edition is packed with diverse articles, including insights into F&B Consumer Trends, innovative Food & Hospitality Tech, sustainability initiatives and the ever-evolving world of the Hospitality & Food Service and Beverage industry. Read our E-Magazine to explore the modern culinary and hospitality landscape in unique and compelling ways.
E-Magazine Issue #2 – DM
The second issue of the magazine covers unique stories of where the East meets the West, either through gastronomy or caseiculture. From cheese made in Thailand finding its place on Michelin-starred menus, to highlighting Vietnamese produce by a globe-trotting Australian chef. This issue of the magazine focuses on all things culinary excellence is about.
E-Magazine Issue #3 – DM
The third issue of the magazine features a cover story that dives into the union of Dave Pynt’s culinary artistry and Emma Maxwell’s imaginative design in a space that tantalises with mystery and allure at the famous Singapore-based Burnt Ends – a one Michelin-star restaurant since 2018, #65 on the 2023 World’s 50 Best Restaurants List and #24 on the 2023 Asia’s 50 Best Restaurants List. Amongst other stories, this issue also includes a special FOCUS ON Report on Singapore, sharing key insights from the foodservice industry in the country.
