FONTERRA Brands Malaysia believes 2018 will be another good year for Malaysian companies in the food and beverage industry.
Anchor Food Professionals (AFP) food services director Linda Tan said last year saw the rise of many interesting food trends such as pineapple wasabi cheesecakes and creamy tea-macchiato.
The trends, according to Tan, were driven by the rise of a generation who appreciates food not just for their taste and nutritional values, but also for their visual appeal on social media.
In conjunction with Chinese New Year, Fonterra presented a range of dishes prepared with dairy to the media.
Professional Chef Association of Malaysia deputy president and Movida Group executive chef Pele Kuah presented two Chinese New Year classics with a dairy twist – Cheese Sang, which the guests enjoyed in a yee sang-tossing ceremony, and Sesame Cream Cheese Prosperity Balls.
Both dishes were prepared using Anchor Cream and Cream Cheese products.
Tan said innovation was the key to staying relevant in an evolving consumer market and the company does this through its products, services and menu concepts by collaborating with local food and beverage (F&B) partners.
“We have to move fast and bring new ideas to capitalise on opportunities and stay ahead of the competition.
“These are key considerations in menu development and were incorporated into AFP’s dairy innovations such as the Modern Japanese Pastry and PizzArt which were launched last year with several F&B partners,” said Tan.
“With Malaysian consumers becoming more urbanised and affluent, we are seeing more challenges and opportunities in developing culinary innovations.
“This also means chefs and restaurateurs get more opportunities to work with food service experts to come up with better and tastier dishes,” said Kuah.
Kuah also spoke about the importance of exchanging knowledge of food through symposiums and conferences.
“The upcoming Worldchefs Congress 2018 in July is one great example. With chefs from more than 100 countries gathering in Kuala Lumpur, the event will be a platform for food enthusiasts to share the latest food trends and insights, bringing the global and local F&B industry to the next level,” he added.