Food Processing

Lee Kum Kee gives support to the 8th International Master Chef Charity Gala Dinner

Event brought together 2,300 chefs and guests to raise funds for the needy and promote Chinese culinary culture exchanges From 14 to 16 April 2025, the 8th International Master Chef Charity Gala Dinner was held at the Xueye Lake International Conference Centre in Laiwu, Jinan, marking the first-ever hosting of the event in mainland China. Over 1,000 master chefs from around the world gathered at the Xueye Lake International Conference Centre in Jinan. With over 2,300 distinguished chefs attending from around the world – including overseas Chinese chefs, master chefs, celebrities and Michelin-starred chefs – the dinner not only set a new participation record, but raised over RMB10 million to be donated to the Jinan Charity Federation and Shanghai Charity Foundation to support public welfare development. Since its inception in 2014, the International Master Chef Charity Gala Dinner has been held in locations such as Taipei, Melbourne, Kuala Lumpur, Macau, Ho Chi Minh City, Singapore and Hong Kong. As well as showcasing mainland China’s thriving foodservice industry, the 8th edition in Jinan promoted Chinese culinary skills globally by facilitating international cultural exchanges and culinary innovation. A longtime supporter of this event, this year Lee Kum Kee acted as a strategic partner, demonstrating its leading status in the global food industry. The gala dinner was a resounding success, with Yang Li, Vice Mayor of Jinan; Ip Sio Man, President of the International Master Chef Charity Association; Yang Liu, President of the China Cuisine Association; Dodie Hung, Executive Vice President – Corporate Affairs of Lee Kum Kee Sauce; and Ross Tang, General Manager – Marketing of Lee Kum Kee Sauce in China being among the notable figures attending. Yang Liu remarked, “This is not only a gathering of the world’s master chefs but also an international event celebrating ‘Chinese Flavours and Love’ […]

Australian food and beverage exporters unlock opportunities at Gulfood

Australian exporters are ready to meet the demand for high-quality food and beverages in the Middle East. Over 100 Australian food and beverage exporters showcased clean, green, quality products at Gulfood in Dubai — one of the world’s biggest food industry trade events. This year’s Australian delegation was one of the largest ever. A diverse range of products from premium meats, vegetables and dairy to innovative health foods and non-alcoholic wines were featured across Australian government and industry exhibition stands. Austrade Trade and Investment Commissioner Todd Miller says Australia is known worldwide for high-quality food and beverage produced in sustainable and ethical ways. ‘Gulfood provided our food exporters the opportunity to connect with importers, distributors and buyers from across the Middle East, Africa, Europe and South Asia. Gulfood is a hub for major buyers across the region,’ says Miller. Australian exhibitors made connections and explored opportunities during the trade show that ran from 17–21 February. Morlife, an Australian-based manufacturer and provider of wellness and dietary supplements, signed an agreement at Gulfood with a reputable local partner in the United Arab Emirates (UAE). The local partner will handle the import, storage and supply of Morlife products across various market channels in the UAE. The arrangement ensures faster delivery times to retail outlets to meet growing demand. Austrade hosted the Australia Lounge where Australian producers and international buyers engaged and explored partnerships. The Lounge hosted 8 producers from classic functional foods like Manuka honey and eggs, to innovative probiotic drinks and non-alcoholic wines. These included: Ausgrape (Australian Vintage) Australia’s Manuka Australian Tea Masters Nature One Dairy PERKii Sunny Queen Australia The Ethical Drinks Co x I Love Zero Cocktail. All states were represented at the Australian Pavilion, including Tasmania for the first time. Among the stands were companies like Frosty Boy, The […]

Optimising health qualities of beef

EAST LANSING, Mich. — Instead of answering, “Where’s the beef?” Michigan State University scientists are gaining a deeper understanding of what’s in the beef. A paper recently published by two MSU researchers highlights new data on how the nutrient composition and healthfulness of beef is impacted by what beef cattle feed on. Jenifer Fenton, a professor in the Department of Food Science and Human Nutrition, and Jason Rowntree, the C.S. Mott Professor of Sustainable Agriculture in the Department of Animal Science, published their findings in October 2024 in npj Science of Food. Funded by the Greenacres Foundation, Fenton and Rowntree, whose work is also supported by MSU AgBioResearch, examined fatty acids and other organic compounds in grass-finished beef from cattle raised using rotational grazing methods, specifically studying whether analysing the nutritional components in beef can lead to accurate predictions on what cattle were fed. Being able to determine the feedstuff cattle ate — such as grass, supplemental feeds or grains — based on the nutrients found in beef could create an approach for how grass-finished beef can be authenticated. Previous research of theirs published in 2022 in Frontiers in Sustainable Food Systems confirmed several nutritional benefits of grass-finished beef compared to grain-finished beef from cattle fed barley, oats or corn. Those benefits included less fat, more omega-3 polyunsaturated fatty acids (which support heart health) and a lower omega-6 to omega-3 ratio. Too high of a ratio can cause inflammation in the body and heighten disease risk. “There’s variation in beef, yet we tend to put it under one umbrella,” Rowntree said. “I often say beef is healthy, but there’s nuance to it.” Fenton said the omega-6 to omega-3 ratio in grass-finished beef is usually about 2-to-1. However, some samples her team previously collected had ratios as high as 28.3-to-1. “How […]

When Garden Meets Grapes: Elevating Vegetable Dishes with Perfect Wine Pairings

Melding the varied flavors of vegetable-focused cuisine with the nuanced profiles of fine—and even budget—wines can transform a simple meal into an extraordinary dining experience. From the earthy undertones of roasted vegetables to the vibrant zest of fresh herbs, each vegetable dish holds a unique flavor profile that, when paired with the right wine, can be elevated via enhancing flavors and overall meal complexity. The art of wine pairing, once thought to be reserved for meat and seafood dishes, has evolved to embrace vegetable-forward cuisine. Understanding how to pair wine with vegetarian dishes is an art that can elevate your dining experience to new heights. Here, we delve into the nuances of wine pairing with vegetarian food, considering ingredients, cooking methods, and seasoning. Whether you are hosting a dinner party or enjoying a quiet meal at home, these tips and examples will help you choose the perfect wine to complement your vegetarian dishes. Understanding the Ingredients Vegetarian dishes often feature a variety of vegetables, grains, legumes, and plant-based proteins. Each ingredient brings its own flavor profile, from the earthy tones of mushrooms to the sweetness of roasted bell peppers. When pairing wine, consider the dominant flavors of the dish. For instance: Mushrooms: Earthy and umami-rich mushrooms pair well with Pinot Noir or Chardonnay. For example, mushroom risotto’s creamy texture and deep umami flavors of a well-made mushroom risotto are beautifully complemented by a Pinot Noir, whose earthy undertones enhance the dish’s richness. Tomatoes: The acidity and sweetness of tomatoes complement well with Sauvignon Blanc or Chianti. The savory and slightly tangy tomato sauce used in eggplant parmesan pairs excellently with Chianti. Its bright acidity and red fruit flavors balance the dish’s robust flavors. Greens: Leafy greens like spinach and kale, with their slight bitterness, match nicely with crisp whites like Pinot Grigio […]

Chef Spotlight: Rishi Naleendra, Chef-owner of two Michelin-starred Cloudstreet in Singapore

Restaurant: Cloudstreet Chef: Rishi Naleendra Cuisine: Progressive Gastronomy Chef Rishi Naleendra, born in Colombo, Sri Lanka, in 1985, is the owner and chef of Cloudstreet, the two Michelin-starred restaurant located in a conserved shophouse in Amoy Street, a stone’s throw from Singapore’s financial district, Raffles Place. Opened in June 2019, the restaurant quickly garnered international acclaim, with its first Michelin star in 2021 and a second in 2022. Its name is taken from the 1940s titular novel by the Australian author Tim Winton, exploring the search for connection with the past, family and the spaces they inhabit at any one time. This subject resonated deeply with Chef Rishi Naleendra, who grew up in Sri Lanka, studied, worked and gained permanent residency in Australia, then relocated to Singapore in 2014, where he still lives to this day. Cloudstreet is inspired by his compelling personal journey and the values of family and home he holds dear, regardless of where he finds himself in the world. Bold, unexpected, and contrasting in its identity, Cloudstreet’s menus offer an expressive, progressive cuisine, melding disparate cultures and influences with distilled and layered flavours. Rishi’s thoughtful and sophisticated dishes effortlessly blend Australian and Sri Lankan influences. Signatures of the house are recipes meticulously developed over the years and, at times, presented in different iterations – for example, the Grilled Oyster with Betel Leaf, Coconut and Finger Lime is a pre-meal snack and Sri Lankan tradition. Guests are welcomed with betel leaf, or ‘bulat’ as an auspicious symbol, and at Cloudstreet, it enrobes a raw Australian oyster that recalls Rishi’s first taste of oysters in Australia and his love for its brininess. The parcel is grilled and finished with freshly squeezed coconut milk, basil oil, and finger lime. This palate teaser is an apt opener, blending his Sri […]

Kerry’s Australia and New Zealand Charts Spotlight Bold Flavours and Next-Gen Consumer Trends

Kerry, a global leader in taste and nutrition, has launched its 2025 Taste Charts, a comprehensive resource on developing trends designed to guide food and beverage innovators worldwide. The charts are a must-have consumer insights tool, with every prediction grounded in market reality and projected innovation. Taste is the ultimate non-negotiable for product development. In a rapidly evolving industry, challenges such as nutritional optimisation, sustainability and consumer demand must all be addressed without sacrificing taste. This year’s edition features a carefully curated selection of tastes and trends, blending global insights with the expertise of top flavourists and scientists to help brands anticipate market shifts and create impactful products. The 2025 Taste Charts provide the insights needed to meet consumer demands, empowering brands to lead with bold, sustainable innovation. “The 2025 Taste Charts underscore the power of innovation in shaping the future of taste, with trends that are a testament to the dynamic preferences of consumers across Asia Pacific, Middle East & Africa. The rise of premiumisation, reimagined heritage flavours and street food, fusion fare, healthier foods, and innovative food formats highlight an industry thriving on creativity and connection. As consumers embrace diverse cultures and cuisines, brands have a remarkable opportunity to create unique, authentic taste experiences using our data-driven Taste Charts to meet changing consumer preferences. By blending global flavours with regional traditions, we can delight evolving palates and bring exciting products to market,” said Claire Sullivan, Vice President, Marketing, Kerry Asia Pacific, Middle East & Africa. A Roadmap to Flavour Innovation Kerry Australia and New Zealand Taste Charts major flavours for 2025 are: Elevated Street Food: Food trucks, market stalls and restaurants are taking traditional street food to a new level of sophistication and flavour, where the casual essence of street food is retained while merging its excitement with […]

Chef Spotlight: Ivan Brehm, Chef-owner of Michelin-starred restaurant Nouri & creative interdisciplinary space Appetite

Ivan Brehm is the chef-owner of Michelin-starred Nouri and creative space Appetite in Singapore. Known for his thoughtful approach to food and creativity, Ivan’s philosophy, “Crossroads Thinking”, explores the interdependence of all things, both inside and outside the kitchen. This perspective inspires his work, rooted in collaboration, exploration, and uncovering connections between cultures and histories. Through this precise thinking process, Brehm shows how connections can inspire creativity and guide progress, making his work at Nouri, Appetite, and his external projects as much about collaboration and exploration as they are about cooking. Ivan’s relentless curiosity and award-winning skills have shaped Nouri into a hub of cultural exploration, where history, anthropology, and culinary traditions converge in service of a shared and united vision of humanity. By identifying and examining patterns that connect people and cultures across the globe, Crossroads Cooking turns these connections into the foundation for innovative dishes informed by biology, migration, trade, war, and cross-cultural exchange patterns. These connections are always approached from the standpoint of taste and flavour, with each dish revealing the complex web of shared food histories that influence what we eat today, investigating connections and taking diners on a journey through time and across all five continents. A Brazilian native, Brehm’s perspective is shaped by his own experiences and insights as a chef rather than just his background in prestigious kitchens. While his time at places like Thomas Keller’s Per Se, Andoni Luis Aduriz’s Mugaritz, and Heston Blumenthal’s The Fat Duck influenced him, it is his ability to bring together these diverse influences into a clear and innovative philosophy that makes him stand out. The name Nouri, derived from the Latin word for “nourishment,” encapsulates Ivan’s belief that food should inspire more than physical sustenance or pleasure. Since opening its doors in Singapore in June 2017, […]

The blue-green sustainable proteins of seaweed may soon be on your plate

The protein in sea lettuce, a type of seaweed, is a promising complement to both meat and other current alternative protein sources. Seaweed also contains many other important nutrients, and is grown without needing to be watered, fertilised or sprayed with insecticides. However, the proteins are often tightly bound, and their full potential has not yet been realised on our plates. But now researchers at Chalmers University of Technology, in Sweden, have found a new way to extract these proteins three times more efficiently than before – and this progress paves the way for seaweed burgers and protein smoothies from the sea. “It tastes like umami with a certain salty flavour, despite not containing such high levels of salt. I would say it’s a great flavour enhancer for seafood dishes and products, but the possibilities to explore are endless. Why not protein smoothies or ‘blue burgers’ from the sea?” says João Trigo, PhD in Food Science at Chalmers, about the dark green powder, which is a concentrate of proteins from sea lettuce, scientifically known as Ulva fenestrata. Sea lettuce is a type of macroalgae, commonly called seaweed, which grows on rocks in calm waters, or free-floating on the surface, and resembles ordinary lettuce leaves in appearance. The so-called protein shift – switching from red meat to more sustainable and healthy protein sources – is a way to reduce the climate impact of food production while providing everyone with a nutritious diet. Many alternative protein sources, mainly based on pea, soy and mushroom, are common in our grocery stores. But all the vegetarian protein that is found under the sea is still an untapped source. The CirkAlg-project, led by Chalmers University of Technology, has explored the possibilities of developing processes that can create a new, “blue-green” food industry in Sweden, […]

Heat exchanger solutions for 5 challenging foodstuffs

Thermal treatments using heat exchangers, such as pasteurisation, heating and cooling, feature in the manufacture of multiple food and drink products. In this article we look at five of the most challenging foodstuffs in terms of thermal processing, and the heat exchanger solutions to help manufacturers handle them correctly. Highly viscous materials Highly viscous foods, including nut butters and other fat-based products, can be almost solid at low temperatures. This creates a number of challenges, including moving the material through the heat exchanger. Other considerations include preventing fouling and ensuring an even temperature. Nut butter can be one of the most difficult products to handle, and so a heavy duty rotating scraped surface heat exchanger (SSHE) is required. With its larger motor, bigger scrapers and extra mounting supports, the HRS RHD Series was specifically designed for such tough materials. Products containing pieces The challenge when dealing with pieces of product (from small, diced vegetables to large fruit pieces) is ensuring the mixture moves through the process at a constant speed without damaging the physical integrity of the product. The Unicus Series of reciprocal SSHE is perfect as the separately controlled hydraulic scrapers are available in a range of designs and are fully controllable. Thermally challenging products Some ingredients, such as eggs or chocolate, are very sensitive to temperature and must be processed at precise temperatures to avoid damaging the product. Liquid egg, for example, is extremely delicate as the proteins in egg are more sensitive to heat than other products, such as milk or juices. The white and yolk are distinct components with different compositions and behaviours: egg white is denatured at 58°C while yolk is denatured at 65°C. If not handled correctly, thermal pasteurisation can decrease protein content, change physical characteristics such as texture and colour, and increase product […]

Kerry drives dairy innovation with advanced lactase solutions

With rising lactose intolerance affecting an estimated 30-60% of the population in Australia and New Zealand, Kerry is meeting a surging demand for lactose-free dairy options in the region through its portfolio of advanced lactase solutions. Lactose intolerance remains a prevalent issue globally, with only a third of adults worldwide able to digest lactose effectively. By 2028, the Australia and New Zealand market for lactose-free dairy products and alternatives is projected to reach EUR938 million. This shift is not solely driven by lactose intolerance but also by a broadening interest in lactose-free options due to perceived health benefits. This has contributed to impressive growth rates — in 2024, the lactose-free market in Australia is valued at AUD602 million, with a projected 31% CAGR between 2019-2023. In New Zealand, growth is significant with 52% CAGR from 2019-2023 and current market value of NZD63 million. Lactose-Free Solutions for Better Dairy Lactases are naturally occurring enzymes that break down lactose, the sugar found in milk, into simpler sugars — glucose and galactose, which are easily digestible. This enzymatic intervention is critical for those who lack sufficient natural lactase enzymes in their digestive system, a common scenario among the lactose intolerant population. By adding lactase to dairy products, the lactose is pre-digested, making these foods accessible and enjoyable without the usual adverse reactions. The dairy industry has seen a revitalisation in its appeal, much of it thanks to innovations such as lactase enrichment. Traditional dairy products previously thought to cause discomfort are back on the menu, changing the dietary landscapes for many. With these innovative changes, lactose-free is now the fastest-growing dairy category, while low-sugar options are increasingly top of mind for consumers. Kerry’s newly expanded portfolio of lactase solutions includes the high-performing NOLA® Fit and Ha-Lactase™, alongside LactoSens®, a unique rapid residual lactose […]

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