Stuck on innovation? Try an unlikely marriage.

Increasingly, it seems that the best way to come up with an innovative product that works is to marry heaven and earth. Especially with chocolates, we further blur the lines between “good” and “evil”.

The latest innovations saw the “sinful” chocolate become the doctor’s friend in Stollwerck’s Pharmacy chocolate, added with above average amounts of anti oxidants. Chocolates with organic sprouted flax by dietician Dina Khader made the product 100 percent organic, Fair Trade certified, dairy-free, low glycemic, gluten-free and vegan. And gold – in fact, 23-carat gold – is now eaten together, also with Linders Bonbons’ chocolates, to up the luxury factor.

See all of these products under our Sweets & Confectionery product highlights section on pages 34 and 35.

For most Asians who have less fancy, but nonetheless wholesome food to offer, market outlook for their products is rosy to say the least.

With the ASEAN-China and China-Singapore free trade agreements coming into force since January 1, 2010, companies in this region, especially in Singapore, are in a great position to possess a bigger market share in China and other ASEAN countries.

“With preferential trade benefits, Singapore products can be sold at lower prices now. In supermarkets, the price gap between products made in Singapore and China is drawn nearer,” said Sunny Koh, Chairman, Singapore Manufacturers' Federation, F&B Industry Group, in an exclusive interview on January 22, 2010. (Read more on pages 22-23.)
Even as far as in the Pacific Northwest in the US, Asian ethnic foods are enjoying increasing demands.

According to a report by the Agriculture and Agri-Food Canada, 75 percent of ethnic food consumption in the US is now supported by the mainstream population, fuelling a US$75 billion annual industry that accounts for US$1 out of every US$7 spent on groceries. Research has also shown that the majority of ethnic food and beverages are consumed by Caucasian consumers in the US, and that such products are largely purchased by mainstream shoppers and those of other minority groups.

Ethnic food products currently makeup more than 12 percent of all retail food sales and are seeing five percent annual growth. Recent trends point to Caribbean, Mediterranean, Indian, Halal and kosher food markets as developing an increasing consumer base. While consumer demand for healthier food and exotic flavours is driving interest in these areas. (More on pages 36-38.)

Speaking of Halal, this issue brings us to Gulfood, where this sector is of major focus. See you in Dubai on February 21-24, 2010!

Nicole Liang
Assistant Editor