Heineken 0.0 is about inclusiveness

Stack of six-packs at a Singapore.

Heineken 0.0, an alcohol-free malt beverage brewed with a unique recipe for a distinct, balanced taste and just 69 calories per bottle (70 calories per 330ml can), was launched in the US on January 9.

Announced as far back as May 2017, Heineken 0.0 is also available in Singapore. Heineken's Master Brewers created the new zero-alcohol option using only natural ingredients.

Said Jonnie Cahill, CMO, HEINEKEN USA: "Heineken 0.0 brings an incredible beer taste to the non-alcoholic space and opens a world of opportunity for people to come together and enjoy a brew that expands drinking occasions—not limits them."

Willem van Waesberghe, Global Craft and Brew Master at HEINEKEN said creating Heineken 0.0 was the most challenging brewing process of his career. "Removing alcohol from regular 5% Heineken would have been easy, but it wouldn't deliver the same premium beer taste that Heineken is known for. Heineken 0.0 is brewed from scratch and has a perfectly balanced taste with refreshing fruity notes and soft, malty finish," he said.

The brand which has seen strong growth in the zero-alcohol segment in various markets. Heineken 0.0 is available in more than 30 markets around the world.

Explore:

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Now You Can: Presentation
Now You Can: Backstage
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Now You Can: Gas Station.

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Turmeric latte mix makes drinking golden milk more convenient

A sample pack of turmeric latte mix.

Nature's Harvest Turneric Latte Mix, made in Western Australia and sold in Singapore and Malaysia by distributor 1000Tsuru via the Goldenmylk website, capitalises on the growing awareness of the health benefits that turmeric can bring.

Australia based Andre Lim and Paul Ong in Singapore co-founded 1000Tsuru to explore taking the vegan, naturopath-approved mix beyond Australia. "We're the master distributor for Singapore and Malaysia but looking to taking this for Asia soon," said Lim.

According to the website, turmeric has anti-cancer, anti-inflammatory and anti-diabetes properties, among others. A search on Pubmed turns up a long list of research on turmeric, which has shown promise in everything from kidney and liver problems to psoriasis - this 2012 report is typical. "The attraction is really in the health benefits," Lim said. "This is more potent than off-the-shelf turmeric."

Although the product is named 'turmeric latte mix', there is no milk in it. The blend of turmeric (53%), cardamom, cinnamon, ginger, chilli, vanilla and black pepper are added to beverages such as milk, almond milk or coconut milk to create turmeric lattes, also called golden milk in India."The expensive ingredient is the vanilla, and it is a unique blend," Lim added.

Lim recommends adding the powdered mix to coconut milk or to normal milk and a little honey for a refreshing result.

Interested?

1000Tsuru has been approaching health shops and is looking to move into cafes in Singapore soon. In the meantime, Nature's Harvest Turmeric Latte Mix can be purchased online. A 70g pack of turmeric latte mix costs S$25.

Read the WorkSmart Asia blog post on superfoods

posted from Bloggeroid

Starbucks Teavana now available in Asia Pacific

• Iced and hot tea beverages with layered flavours now handcrafted at Starbucks stores
• With the launch across Asia, Teavana beverages and teas are now available in Starbucks locations around the world

Source: Starbucks. Starbucks Teavana comes to Asia Pacific outlets.

Starbucks Coffee Company has introduced Starbucks Teavana as a core offering in more than 6,200 stores across its 16 markets in the China and Asia Pacific region. A new brand for Starbucks in Asia, Starbucks Teavana handcrafted beverages and full leaf tea sachets offer unique iced and hot tea beverages with layered flavours, handcrafted by Starbucks.

“The launch of Starbucks Teavana in China and Asia Pacific brings an entirely new and modern tea experience specifically developed for our customers, who increasingly want new and different tastes and experiences,” said John Culver, Group President, Starbucks Global Retail. "This is a tremendous opportunity to leverage the company’s expertise in creating best-in-class retail experiences, handcrafting customised beverages, and sourcing the finest ingredients, to become a leader in a new category for us. Just as we’ve done for coffee, this is tea reimagined at Starbucks.”

Tea is a US$125 billion global category and is the second most consumed beverage in the world, second only to water. The launch of Starbucks Teavana is the first time Starbucks has launched a brand on this scale since 2008 with the launch of Starbucks VIA Ready Brew.

With Starbucks Teavana, Starbucks also draws on its long heritage of commitment to using only the most premium, high-quality ingredients. Leveraging deep relationships with tea growers, Teavana sources the world’s highest-quality teas and botanicals. Starbucks sourcing and blending experts cup (taste) hundreds of teas daily to select only the finest teas for Starbucks Teavana.

Starbucks Teavana will be available in stores across all its markets in the China and Asia Pacific region: Australia, Brunei, Cambodia, mainland China, Hong Kong, India, Indonesia, Japan, Korea, Malaysia, New Zealand, the Philippines, Singapore, Taiwan, Thailand and Vietnam.

Starbucks Teavana beverages include matcha & espresso fusion, black tea with ruby grapefruit and honey, iced shaken green tea with aloe and prickly pear and iced shaken hibiscus tea with pomegranate pearls, whose availability will vary by market. The beverages have been specifically developed for Asian customers.

Source: Starbucks.
Matcha & espresso fusion.

Matcha & espresso fusion
Matcha powder layered with milk and Starbucks signature espresso roast creates a layered beverage that combines coffee and tea, to be enjoyed hot or iced.

Black tea with ruby grapefruit and honey
Traditional Western black tea combined with tart star ruby red grapefruit, perfectly portioned in honey for a touch of added sweetness.

Iced shaken green tea with aloe and prickly pear
Familiar green tea paired with refreshing diced aloe and syrup of prickly pear – a cactus plant native to the American Southwest.

Iced shaken hibiscus tea with pomegranate pearls
Starbucks Teavana hibiscus tea and bursting pearls of real pomegranate juice.

Starbucks Teavana full leaf tea sachets

Nine new Starbucks Teavana hot teas will be offered. Availability and range of beverages may vary by market. They include:

Black teas

English breakfast – A handcrafted blend of Indian Assam, Sri Lankan Ceylon and Chinese black tea.

Earl Grey – A blend of black teas, bergamot essence and lavender.

Chai – A tea blend with ginger and black pepper, cardamom and sweet cinnamon notes.

White teas

Youthberry – Inspired by super fruits, acai fruit is blended with tropical pineapple and mango flavours with high quality white tea, balanced by rosehips and green apple.

Green teas

Emperor’s clouds and mist – Exclusively harvested during the month of April and grown on the steep, windy slopes of Huangshan Mountain at 3,500 ft above sea level, this tea has a rich body and is naturally sweet.

Mint citrus – This refreshing blend combines green tea, lemon verbena, tropical lemongrass, and US Pacific Northwest sourced spearmint for a citrus green tea experience. Chun Mee (珍眉, precious eyebrows) is the green tea base for this blend.

Herbal teas

Hibiscus – Juicy papaya and mango combined with citrusy lemongrass for a naturally caffeine-free blend. Hibiscus flowers lend the tea a slight tartness and a deep fuchsia colour.

Mint blend – This tea’s spearmint base is rounded out with peppermint notes and undertones of lemon verbena. The mint leaves come from the highly sought after Pacific Northwest mint, known for its high amount of mint oil.

Chamomile – The chamomile used for this soft, soothing floral blend is from Croatia.

Hurting your throat causes cancer, not coffee

Coffee from Chye Seng Huat Hardware Store, Singapore.

IARC Monographs have come to some conclusions on the dangers of drinking coffee, maté, and very hot beverages. An international working group of 23 scientists convened by the International Agency for Research on Cancer (IARC), the cancer agency of the World Health Organization (WHO), has evaluated the carcinogenicity of drinking coffee, maté* and very hot beverages. The IARC aims to coordinate and conduct research on the causes of human cancer and the mechanisms of carcinogenesis, and to develop scientific strategies for cancer control.

A summary of the final evaluations is published in The Lancet Oncology, and the detailed assessments will be published as Volume 116 of the IARC Monographs. The working group found no conclusive evidence for a carcinogenic effect of drinking coffee. However, the experts did find that drinking very hot** beverages probably causes cancer of the oesophagus in humans. No conclusive evidence was found for drinking maté at temperatures that are not very hot.

“These results suggest that drinking very hot beverages is one probable cause of oesophageal cancer and that it is the temperature, rather than the drinks themselves, that appears to be responsible, ” says Dr Christopher Wild, IARC Director.

Very hot beverages

Drinking very hot beverages was classified as probably carcinogenic to humans. This was based on limited evidence from epidemiological studies that showed positive associations between cancer of the oesophagus and drinking very hot beverages. Studies in places such as China, Iran, Turkey, and South America, where tea or maté is traditionally drunk very hot (at about 70°C) , found that the risk of oesophageal cancer increased with the temperature at which the beverage was drunk.

In experiments involving animals, there was also limited evidence for the carcinogenicity of very hot water, the working group found.

“Smoking and alcohol drinking are major causes of oesophageal cancer, particularly in many high- income countries,” stresses Dr Wild. “However, the majority of oesophageal cancers occur in parts of Asia, South America, and East Africa, where regularly drinking very hot beverages is common and where the reasons for the high incidence of this cancer are not as well understood.”

Oesophageal cancer is the eighth most common cause of cancer worldwide and one of the main causes of cancer death, with approximately 400,000 deaths recorded in 2012 (5% of all cancer deaths), says the WHO. The proportion of oesophageal cancer cases that may be linked to drinking very hot beverages is not known.

Hibiscus maté on the left, guarana ginseng on the right - drinks at the Woodford Folk Festival in Queensland, Australia, 2006.

Maté

Cold maté did not have carcinogenic effects in experiments on animals or in epidemiological studies. Therefore, drinking maté at temperatures that are not very hot was not classifiable as to its carcinogenicity to humans. This was based on inadequate evidence in humans for the carcinogenicity of drinking cold or warm maté and inadequate evidence in experimental animals for the carcinogenicity of cold maté as a drinking liquid*.

Coffee

Drinking coffee was not classifiable as to its carcinogenicity to humans. The large body of evidence currently available led to the reevaluation of the carcinogenicity of coffee drinking, previously classified as possibly carcinogenic to humans by IARC in 1991. After thoroughly reviewing more than 1,000 studies in humans and animals, the working group found that there was inadequate evidence for the carcinogenicity of coffee drinking overall. Many epidemiological studies showed that coffee drinking had no carcinogenic effects for cancers of the pancreas, female breast, and prostate, and reduced risks were seen for cancers of the liver and uterine endometrium. For more than 20 other cancers, the evidence was inconclusive.

A scan of research online showed pretty much the same conclusions. In one 2009 study in Iran, researchers found that compared with drinking lukewarm or warm tea, drinking hot tea or very hot tea was associated with an increased risk of oesophageal cancer. For this study, temperatures of warm, hot and very hot tea were defined as being under 60°C, between 61 and 64°C, and 65°C and above respectively. Various confounders such as ethnicity, daily vegetable intake, alcohol consumption, tobacco or opium use, duration of residence in rural areas, and socioeconomic status were ruled out as likely causes. The total amount of tea consumed did not have an effect, either.

A 1995 study on maté in Paraguay linked very hot maté to oesophageal cancer. The authors of the research pointed out however that alcohol consumption, smoking, and eating of beef were also linked to the same cancer. The association between very hot maté and cancer was also found in a 2000 study, which also noted that the more maté is consumed, the higher the risk of oesophageal cancer. Women were found to have a higher risk of the cancer on all counts. The good news is that eating fruit, vegetables, cereals and drinking tea has a protective effect, but meat, animal fats and salt led to an increased cancer risk.

In 2011, a study in Southern China linked not only the drinking of very hot beverages to cancer, but also the eating of high-temperature foods - those which had been fried or barbecued. Eating fast was also correlated with cancer.

The IARC Monographs Programme seeks to classify cancer hazards, meaning the potential of any substance to cause cancer based on current knowledge. The classification does not indicate what level of risk exists to people’s health associated with exposure to a classified hazard. For example, IARC has classified tobacco smoking as carcinogenic to humans, but that classification does not indicate the increase in risk for each cigarette smoked. This working group evaluation is in line with the WHO Technical Report Series 916 on diet, nutrition and the prevention of chronic diseases, which states that people should not consume drinks when they are at a very hot (scalding hot) temperature.

A 2015 study postulates that the stem cell division model of cancer can explain why very hot foods and beverages cause cancer. Swallowing something too hot will damage cells in the oesophagus. Stem cell division is activated to repair the cells, and the more often stem cells divide over a period of time, the higher the risk of DNA damage, and in turn cancer. The author, Miguel López-Lázaro, further speculates that controlling stem cell divisions, such as through taking a daily low dose aspirin, could reduce cancer rates and reduce the likelihood of dying from cancer.

Interested?

Read the IARC Monographs Q&A on classifications (PDF)

Read the IARC Monographs Q&A on the evaluation of drinking coffee, maté, and very hot beverages (PDF)

*Maté, also called yerba maté, is an infusion made from dried leaves of ilex paraguariensis. It is consumed mainly in South America and to a lesser extent in the Middle East, Europe, and North America. It is also available as a health supplement in Singapore. Maté is traditionally drunk very hot (at about 70°C), but it may also be consumed warm or cold. 

**“Very hot” refers to any beverages consumed at a temperature above 65°C. See the Q&A for more details.

Cafédirect launches Nespresso-compatible coffee capsules in Singapore

Source: Cafédirect. Cafédirect launches premium coffee capsules that are compatible with Nespresso Machines.

Cafédirect, the UK’s largest award-winning 100% Fairtrade hot drinks company, has officially debuted its line of premium coffee capsules in Singapore supermarkets. The Cafédirect Americano coffee capsules are compatible with any Nespresso Machine.

Made from 100% Arabica beans, each capsule, or pod, has an intensity of 8 out of 12 and contains a 5.3g blend of Tanzanian and Mexican coffee. This blend balances the well-roundedness of Mexican coffee with the rich toffee notes iconic of Tanzanian coffee, with natural crema topping off with a velvety smooth finish. ‘Crema’ refers to the froth, characteristic of the blend’s high quality and excellent roast.

To prepare a fresh brew, insert the pod into the Machine and select “Lungo”. An Americano is a watered-down espresso, with a higher proportion of water to coffee added. The resulting flavour is a brew that has a lighter body, while retaining the aroma of an espresso. The beauty of the Americano is that the flavour can be further varied by adding different proportions of water, depending on one’s preference.

With Cafédirect’s fairtrade business model, 50% of the profits go back to the coffee growers where the beans are passionately nurtured and harvested. This not only improves life for the growers, but quality of each coffee bean as well. Growers also have shares in the company, and have two seats on the Cafédirect Board of Directors. 

Interested?

Cafédirect Americano pods are priced at S$8.90 for a pack of 10, and are available at all FairPrice Xtra and Finest outlets.

Contact the distributor Natrad Food at +65 6746 9498 for larger orders.

Read the WorkSmart Asia blog posts about the way Cafédirect rates coffee and about its launch of medium roast freeze-dried instant coffee

Singapore's F&B industry dives deep into value creation

Lee's presentation shared industry forecasts on the Asian food industry opportunity.

Singapore’s food and beverage (F&B) industry is shifting its focus away from productivity and onto value creation. Spearheaded by the Singapore Manufacturing Federation (SMF) and International Enterprise Singapore (IE Singapore), the industry is transforming as manufacturers look towards innovation, growth, and internationalisation.

Lee says Singapore F&B manufacturers have much to offer
the world.

From April 12 to 15, FoodAsia2016 will showcase a range of home-grown companies with first-of-a-kind creations as part of the Singapore Pavilion led by SMF. FoodAsia, a specialised exhibition dedicated to food and drink, is a part of Food&HotelAsia (FHA), Asia’s premier and most comprehensive biennial trade event for the food and hospitality industry. A total of 114 companies will be at the 1,857 sq m Singapore Pavilion, reflecting a 50% expansion compared to the previous event, with 24 others exhibiting in other events at FHA.

Asian F&B industry tipped for robust growth

The F&B industry is thriving in the Asia Pacific region as the world economy shifts from the West to the East. According to Euromonitor International, the region’s F&B ingredients industry is expected to have a CAGR of 4% over 2012 to 2017, accounting for 38% of global use of value-added food and drink ingredients by 2017. This prospect has attracted many foreign investors to expand into Asia, resulting in stiffer competition among local and regional F&B players. To compete, the Singapore F&B industry is looking toward creating long-term value and developing strategies that will set it apart.

“Despite a fall in global trade in 2015, Asia’s total trade with the rest of the world in packaged foods attained third spot in 2015, behind Europe and the Americas¹. Asia Pacific is also projected to have the second-highest growth rate for packaged foods in the next five years². So even with a modest economic outlook for 2016, there are pockets of opportunities in the region. It is thus imperative for Singapore companies to look beyond our market, innovate and transform their business models, in order to sustain future growth. With a strong ecosystem of food companies in place, the Singapore food and beverage industry is at a prime spot to ride this growth trajectory,” says Lee Yee Fung, Group Director for Lifestyle Business at International Enterprise (IE) Singapore.

Prima is introducing wholegrain LaMian (noodles) in
laksa and curry flavours. One pack will fulfil an adult's 
minimum recommended daily intake for whole grains. The 
steamed noodles are made with 51% Superfine Wholegrain 
flour, and come with Prima Taste paste. The halal-certified packs 
do not contain added MSG or preservatives, and have no 
artificial colouring or flavouring. Typical instant noodle packs 
offer fried noodles and powder-based seasoning.

Lee shared Euromonitor figures on the packaged foods opportunity, nothing that the Asia Pacific CAGR is 4.8% from 2015 to 2020, second only to the Middle East and Africa at 4.9% for the same period. Australasia comes in fourth with a 1.9% CAGR. Lee also pointed out that Asians have become more sophisticated consumers, with Asia projected to make up 66% of the global middle class population by the year 2030, according to Kharas and Gertz.

Instead of going for the cheapest product, Asian consumers are demanding quality, convenience and safety in their food. "These are opportunities going forward and as food manufacturers we should think about how to capture those opportunities," he said, pointing to Singapore's advantages of infrastructure and a tradition in food safety as plusses. Inherent strengths, Lee said, include free trade agreements, an emphasis on food safety, and excellent business infrastructure, including global connectivity and Singapore's leading position as a financial hub.

Value creation and internationalisation 

New products and solutions that will be showcased by Singapore food manufacturers at FoodAsia2016 range from ready-to-cook meals, premium chocolates, and canned fish otah.

One example of innovation is frozen "Hargow Crystal Skin” in a retail pack, which is the first of its kind globally. Developed by Tee Yih Jia Food Manufacturing, the pastry to make hargow (Chinese shrimp dumplings), is traditionally handmade. Quality can be inconsistent, and it has to be made fresh each time to remain pliable. This product can be thawed as required, and offers a consistent, tender yet chewy skin after steaming. Tee Yih Jia anticipates that it will reduce food preparation times significantly and will benefit home cooks, restaurant owners, dimsum manufacturers.

Tee Yih Jia is introducing frozen hargow skins for more consistent hargow, every time. These are the first frozen hargow crystal skins in the world.

Source: Tan Seng Kee Foods (TSK). TSK is known for its Kang Kang (康康) fresh, preservative-free shelf-stable noodle range. The company is launching Express Meal Kits, which incorporate its noodles together with sauces for laksa, curry mee and the non-spicy prawn mee. All products are halal and have a shelf life of a month. 

Tan Seng Kee Foods (TSK), already well known for Kang Kang (康康) noodles, will be introducing Express Meal Kits based on the fresh, preservative-free noodles. These all-natural and preservative-free pasteurised fresh noodles have a shelf life of three to four weeks without refrigeration, six months in chilled conditions and 12 months if frozen. The company is launching Express Meal Kits, which incorporate its noodles together with sauces for laksa, curry mee and prawn mee. All three flavours were chosen for their popularity, with the prawn mee offering a non-spicy alternative for those who prefer it.

The Factory Chocolat is offering matcha flavoured luxury chocolate-covered fruit. The freeze-drying process preserves the antioxidant and vitamin content of the fruit.

The Factory Chocolat, manufacturer of a range of freeze-dried fruit chocolates, will be unveiling its Gourmet range at FoodAsia2016. It is one of the local companies that have successfully expanded and exported its products overseas, to Mainland China, Hong Kong, Indonesia, Taiwan, Thailand, and Vietnam. The company will introduce matcha (green tea) flavoured fruit chocolates, presented in premium packaging. Each fruit is carefully coated in a thin layer of dark chocolate and then white chocolate, and finally rolled in matcha powder from Japan that has been specially chosen to complement the chocolate and the freeze-dried fruit.

“FoodAsia2016 is a good platform for us to introduce our new product as it presents a catchment with so many visitors coming from different parts of the world. It creates export potential for our product,” says Ronald Ng, General Manager of The Factory Chocolat.

SMF has in place several initiatives that aim to help local F&B manufacturers create value and internationalise, including the Working-in-Partnership (WIP) Programme. WIP allows local food exporters to consolidate their efforts and ship their products directly to overseas supermarkets. This does away with middlemen, helping food companies reduce operational costs, while leveraging on the strength of collective branding.

“Innovative practices and technology as well as strategic alliances are important pillars for the Singapore F&B industry to create value, stay competitive in the global and local market, and contribute towards a diverse global food industry. The Singapore Pavilion at FoodAsia2016 allows exhibitors to build networks and distribution channels. SMF helps to make the internationalisation process easier for our exhibitors through the Hosted Buyers Programme, whereby buyers from all parts of the world are brought to meet the exhibitors directly. We are seeing some positive results of food companies’ efforts to expand overseas, especially as the Made in Singapore brand becomes increasingly recognised for food safety and high quality, ” says Sunny Koh, SMF Deputy President and Chairman of SMF Food & Beverages Industry Group.

Koh speaks at a media preview of Food&HotelAsia.

Koh emphasised that both retailers and manufacturers have to transform, and the value chain trimmed. "Retailers facing challenge of operational costs, low margins and strong competition from e-commerce channels," said Koh. "For exporters, gone are the days where you sit in the office waiting for orders to come."

Internationalisation is the answer, Koh said, noting that food manufacturers can get help from fellow SMEs; government support; as well as from trade associations and chambers.

He shared that the Working-in-Partnership (WIP) Programme allows manufacturers to share the costs of shipping their food products in the same container, which is then sent to the port closest to the customer. The initiative helps SMEs to achieve internationalisation faster and more easily, he noted, and does away with logistics middlemen to narrow the price between e-shop and physical shop.

"Singapore products in China are selling at two to three times the Singapore retail price. WIP consolidation can cut retail prices down," he said. Soy sauce, for instance, may cost S$5.30 a bottle locally, but RMB78 (S$16.28) in China. "With WIP we can cut it down to RMB32.15 (S$6.71), and penetrate the market better, in a more efficient way," he said.

Koh added that the WIP programme, already working with companies in Thailand and Myanmar, is set to expand. "By going direct some of the Singapore products in Thailand can retail at almost same price as (those from) local manufacturers," he said.

This year, FHA expects to attract more than 65,000 trade attendees from more than 90 countries and regions. In collaboration with IE Singapore, SMF will be inviting more than 130 buyers from over 60 companies across 18 countries and regions to meet Singapore exhibitors through scheduled business matching sessions.

“We are pleased that more local exhibitors are taking up booth space this year. It is a testament to their confidence that the convergence of buyers and exhibitors from across the globe at FoodAsia forms a budding marketplace for the Singapore food sector to develop partnerships and broaden their network with the relevant buyers,” said Ting Siew Mui, Project Director of Lifestyle Events at Singapore Exhibition Services, organiser of FHA.

FHA will see many firsts in 2016, including a significant number of new exhibitors from Singapore, such as Boon Tong Kee, Fraser & Neave, Lam Soon, Owl International, Super Group and Yeo Hiap Seng. There are exhibitors from Singapore both at the Singapore pavilion and outside it. Individual exhibitors include Aalst Chocolate, Cocoaorient, Delifrance Singapore, Euraco Finefood and Foodxervices.

Interested?

FHA2016 will run from 12 to 15 April 2016 at Singapore Expo (Halls 1 to 9 Annex) from
10am – 6pm (12 – 14 April 2016) and 10am – 4pm (15 April 2016)
The event is open to business and trade professionals only

Read the WorkSmart Asia blog post on what's new at FHA

1 According to International Trade Centre, total trade of packaged foods between each region and the rest of the world are as follows: Europe (US$416 billion), Americas (US$295 billion), Asia (US$197 billion), Middle East and Africa (US$88 billion), and Oceania (US$40 billion).
2 According to Euromonitor, Asia Pacific’s market size for packaged food is expected to grow at a 4.8% five-year CAGR till 2020. This is the highest growth rate projected after the combined Middle East and Africa region.

Cafédirect launches Medium Roast Freeze-Dried instant coffee

Source: Cafédirect.

UK hot beverage company Cafédirect has stocked shelves of top Singapore supermarkets with a new carefully-blended, premium Medium Roast Freeze-Dried instant coffee. This specialty coffee is the pick-me-up solution for people constantly on the go - just add hot water for a smooth, vibrant and full-flavoured cup of coffee with roasted caramel overtones.

Trends show that more and more of the 80% of Singapore coffee lovers that prefer their coffee with milk have found a new love for black coffee. The reason for the switch is in the Cafédirect Master Blender’s formula of balancing sweet and chocolate-y Arabica beans from South America with all-rounder beans from the lush green highlands of Central America, and bright, bold-bodied East African Natural Robusta (60%) coffee beans.

This Cafédirect recipe combines the complex flavour of the medium roasted Arabica and Robusta beans for its body. Carefully selected for roasting to a pleasing medium 3 (on the scale of 1 to 5)*, the quality coffee is then freeze-dried to lock in nuances of flavour when the beans are at their freshest, releasing its distinctive aroma only on contact with hot water. The blend also soothes when milk or cream is added to it, for those who prefer their coffee mild or white due to the presence of Robusta. 

Cafédirect sources its coffee supply directly from the growers with whom they have established long-term relationships. Direct sourcing maintains high standards of quality, therefore, Cafédirect is able to trace the origin of their coffee beans and bring the authentic taste to the coffee-loving crowd. Half of the profits are also reinvested back into grower communities to enable them to continue delivering great tasting produce to customers of Cafédirect worldwide.

“Freeze-dried specialty coffee can be convenient and still taste great. Using freeze-dried technology, we are able to capture the essence of flavours in the coffee. With this enticing blend of instant freeze-dried coffee, today’s discerning consumers can incorporate coffee in their recipes or simply indulge in a café-quality beverage without the fuss, going out the door and the hefty price tag,” says Cafédirect Senior National Account Manager, Julian Burnham.

Interested?

Cafédirect Freeze-dried Medium Roast instant coffee is priced at S$10.90 for a 100g jar. It is available at Cold Storage, FairPrice Finest, Giant Hyper, Jasons and Market Place.

The Cafédirect Giveaway

If you're in Singapore, follow me on Instagram and leave a comment here by September 7 2015 on why you love coffee to stand a chance to try Cafédirect Freeze-dried Medium Roast instant coffee. Winners will be contacted on 8 September 2015.

*To help you select a coffee strength that suits your taste, Cafédirect has placed a numbered icon on the label. The strength of the coffee depends on a number of factors, namely the composition of coffee beans in the blend, as well as the intensity of the roasting process for coffee beans. Instant coffees from Cafédirect span the range from 3 to 5. The Freeze-dried Medium Roast is a 3 which means that it is a medium roast coffee, perfectly balancing roasted notes with the full flavour of the beans where neither overwhelms the other.

Instant coffees gain traction

The reputation of instant coffee has improved among consumers, especially youth, as it is less expensive and easy to prepare, boosting the outlook for instant coffee globally, says research firm Technavio. The company has published a new report on the global instant coffee market.

The number of coffee drinkers has increased, as has the acceptance of café culture globally, prompting coffee producers to introduce new varieties in the market, Technavio adds. Price fluctuations for green coffee beans add an element of volatility however.

“The growing trend of having coffee during casual social conversations, particularly in developing economies where the young population is high, is bolstering the market for coffee vendors globally,” says Faisal Ghaus, Vice President of Technavio.

“With the rise in coffee drinkers spurred by the increase in number of visitors to coffee shops and cafés, the potential customer base for instant coffee has expanded.”

Interested?

Find out more about the Technavio report

Cafédirect launches Cauca Terroir Roast & Ground Coffee in Singapore

Source: Cafédirect. The Cauca Terroir Roast & Ground Coffee should be paired with something sweet and fruity. In Colombia, it would be perfect with pan de queso, a local cheese bread, or alfajores, a type of cookie sandwich that is filled with caramel. "Terroir" refers to the specifics of the region where the beverage comes from, including the characteristics of the earth, climate, altitude, temperature and so on.

Cafédirect's Cauca Terroir Roast & Ground Coffee has just landed in Singapore. The epitome of high-altitude terroir coffee from Colombia, it is - as the Colombians say - "black as night, hot as hell and sweet as love".

Cauca Terroir Roast & Ground Coffee from Colombia is made from the best Arabica beans from the South Cauca region of Colombia. This highly-prized, medium-bodied 100% Arabica brew is silky smooth with natural bright, sweet, and tropical fruity notes. Distinguished by its aroma, this beverage is rated strength 4 on a scale of 1 to 5*.

Cafédirect Cauca coffee beans are cultivated at altitudes of 1,300, to 1,800m, where the three Andes mountain ranges meet. The clean, cold air, warm sunlight, fertile soil and the dedication of the Colombian growers come together to produce this sought after high-altitude terroir coffee.
At the official Singapore launch of the coffee Sales Director of Cafédirect, Julian Burnham said: “We bring to consumers our coffee beans directly from local small growers with whom we have established long-term sustainable relationships. Made the small way, direct sourcing ensures high quality standards and brings the authentic coffee character immediately to our drinkers. This way, the company is able to trace the origin of every bean."

Q-Grader coffee expert Joanna Lawson, who is Procurement & Quality Manager at Cafédirect, added: "I visited the farms where this coffee is grown and worked with the farmers to develop the exact profile we require for this coffee. Of all of the coffee available in Colombia, we have chosen this specific region for its wonderful flavour and delicate aroma. 

“Colombia has always been known for its high quality coffee, but our Cauca product really is exceptional. What makes it so special is the combination of the delicate floral notes with the sweet caramel mouth-feel. In recent tests, it was voted #1 by both consumers and experts.”

*To help customers select a coffee strength that suits your taste, Cafédirect has placed a numbered icon on the label. The strength of the coffee depends on a number of factors, namely the composition of coffee beans in the blend, as well as the intensity of the roasting process for coffee beans. Roast and Ground coffees from Cafédirect span the range from 3 to 5. The Cauca Terroir Roast & Ground Coffee is a 4, which means that it is a medium-bodied coffee, perfectly balancing roasted notes with the full flavour of the beans where neither overwhelms the other.

Healthier hearts with cranberry juice

Recent studies show that cranberry juice, taken daily, may improve blood sugar levels and cholesterol composition. 

A study that asked overweight but otherwise healthy individuals to drink two glasses (15.2 oz, or 450ml) of a cranberry-based beverage every day for two weeks found that the volunteers showed healthier blood sugar levels without spikes or dips, changes often attributed to cravings or fatigue. The health benefits were sustained if they continued drinking two glasses on a regular basis. 

After eight weeks of daily cranberry beverage consumption, individuals had increased levels of high-density lipoprotein (HDL) cholesterol, which helps maintain artery health by sweeping up bad cholesterol. [1]

Participants also showed better blood vessel function and less oxidative stress. Oxidative stress can cause inflammation, a condition often linked to heart disease, obesity, diabetes and arthritis. [2]

Researchers also noted that the cranberry beverage helped maintain blood sugar levels within normal range over the eight week study.

“We have long known the cranberry’s positive impact on one’s health and wellbeing, but we’re just beginning to uncover the full range of its natural power,” said Christina Khoo, Director of Research Sciences at Ocean Spray, which is known for its cranberry beverages*. “From maintaining healthy blood lipids to decreasing inflammation, more new evidence continues to emerge on the benefits of cranberries.”

Extracts of cranberry containing proanthocyanidins (PACs) also have potential for improving health. 

Anti-cancer: Pre-clinical research indicates that PACs found in cranberries may have properties that limit cancer cell growth. While further studies are warranted, the latest findings suggest great potential for the cranberry’s anticancer activity. [3] 

Prebiotics: Cranberries have been linked with prebiotic qualities, boosting the number of good bacteria living in the gut. That’s according to a team out who found that when cranberry extract rich in PACs was left overnight with a mixture of bacteria commonly found in the gastrointestinal tract together and human colon cancer cells, the PACs promoted the good bacteria’s activity against the colon cancer cells. [4] 

Heart protection: To explore how the natural compounds in cranberries can protect the body against harmful substances, a team of scientists soaked heart muscle cells in cranberry extract for six hours. The result? The cranberry extract lowered the amount of tissue-damaging enzymes, called MMPs, which have been linked to heart disease, tumour growth and arthritis.[5]

“While additional studies are warranted to truly understand the role of PACs in cell health and heart protection and in boosting the activity of good gut bacteria, initial research yields promising indications that cranberry PACs in the form of an extract can be leveraged as an effective way to improve whole body health,” said Khoo.

[1] Mathison, B.D., Kimble, L.L., McKay, D.C., Chen, C., Blumberg, J.B., Kaspar, K.L., Khoo, C. and Chew, B.C., (2014) Chronic consumption of a high polyphenol content cranberry beverage improved glucoregulation and HDL cholesterol in healthy but overweight humans. Journal of the Federation of American Societies for Experimental Biology (FASEBJ). 28, 831.10

[2] Kimble, L.L., Mathison, B.D., McKay, D.L., Chen, C., Blumberg, J.B., Kaspar, K.L., Khoo, C. and Chew, B.P., (2014) Chronic consumption of a high polyphenol cranberry beverage protects against inflammation and improves endothelial function in healthy but overweight humans. FASEBJ. 28, 830.26

[3] Mansouri, R.A., Khoo, C. and Percival, S.S., (2014) Cranberry extract initiates apoptosis in HL-60 cell line through intrinsic apoptotic pathway. FASEBJ. 28, 644.9

[4] Nyugen, T., Kimble, L.L., Mathison, B.D. and Chew, B.P., (2014) Cranberry extract promotes anti-inflammatory activity of lactobacillus plantarum on HT-29 human colon cancer cells. FASEBJ. 28, 647.35

[5] Hurta, R., Thomas, A,. Kim, J., Patel, K. and Neto, C., (2014) Cranberry (Vaccinium macrocarpon) extract inhibits matrix metalloproteinase expression in aortic smooth muscle cells by affecting key cell signaling pathways. FASEBJ. 28, 934.1 

*Image from Ocean Spray

*Some formulations of Ocean Spray cranberry juice may contain apple juice or other fruits.

Which foods are the most paisa vasool? ING Vysya Bank reveals all

Source: ING Vysya Bank.

As part of a digital marketing campaign, Facebook fans of ING Vysya Bank have shared some interesting insights on what foods are considered value-for-money for Indian foodies. 

In this first-of-its-kind campaign, around 14,000 netizens were asked the value of food items across different meals. Across each category that covered breakfast, lunch, beverages, snacks, dinner and dessert, people voted for the most "paisa vasool" (value for money) food from five choices provided. For instance, nimbu pani was voted the most preferred beverage while idli - sambhar was the most "paisa vasool" breakfast. Similarly, vada pav and gulab jamun emerged as value-for-money food.

The campaign, that showcased the value of money and savings, also offered interesting prizes to participants. The bank has been consistently engaging with its social media fans and customers through various contests and polls. It recently concluded the 'Master Save' campaign which lasted for a month, receiving over 40,000 likes on Facebook and over 5,000 followers on Twitter.

Max Brenner's website picks up New Media Award Web Award

Source: Max Brenner website.

The Max Brenner website is a 'best in industry' winner for the food and beverage category in the 2014 New Media Awards, organised by the New Media Institute, a research and fact-finding organisation whose mission is to improve public understanding of issues surrounding the Internet and other forms new media communications.

The website for the restaurant, which has outlets in Australia, Japan and Singapore, is described as 'dynamic' and creating "a sense of immersion" through photography that "feels real, even messy".

"It's absolutely amazing to see so much creativity come from such varied industries and from different parts of the world. We are extremely proud to recognize their achievements," stated Barbara Eber-Schmid, EVP at the New Media Institute. "Entries were judged based on innovation, content, design, user-friendliness, how dynamic they are, and most importantly -- how well they serve their audience's needs."

View the winners of the 2014 New Media Awards here.

Creatory weekend festival showcases the best of Singapore's creative talent

Source: The Ate Group.

Integrated Communications Agency The Ate Group celebrates its 8th birthday with CREATORY – a weekend festival that showcases an integration of Singapore’s top creative minds in the areas of food, music, art, design, architecture, entertainment, beverage and retail.

Produced by 8@ate Productions, a new arm of The Ate Group, and spearheaded together with Singapore agencies Ong & Ong Experience Design, Tofu, Hjgher and Kult, CREATORY will be housed in Tasty Plaza, a newly repurposed industrial building in the upcoming Macpherson estate which is dedicated to Singapore’s F&B and lifestyle entrepreneurs.

“Ate is proud to be a Singaporean company and we couldn’t think of a better way to celebrate our anniversary than bringing together talented and innovative collaborators under one roof. CREATORY showcases some fantastic brands and products, all of which are well-loved locally. Collectively, we’re all eager to put our little red dot on the world map,” says The Ate Group’s Executive Director Sharon Chong, who is chairing the event.

Guests can expect innovative food and beverage experiences from some of Singapore’s most popular chefs, restaurants and bars, live art installations, DJ and music performances and opportunities to attend pop-up workshops. 

The event already has more than 40 participating partners, including &SONS, 2am:dessertbar, Artichoke, Art Loft, Bécasse, Bettr Barista, Big Ass Fans, Carte Postale, Charlie & Co., Commune Furniture, Desinere, DJ KFC, DJ Oliver Osborne, DJ Zig Zach, Food For Thought, GSH Conserves, GoGorilla, Haystakt, Hjgher, Hunters Kitchenette, Jones the Grocer, Jugoo Juice, Kilo, Kith, Kult, Magpie, Makers of Singapore, Morsels, Mr. Has, Mudrock, Naiise, Ong & Ong Experience Design, Pop Trash, Preparazzi, Proof & Co., Syndicate, The Arm Collective, The Edible Co., The Ice Cream & Cookie Co., The Panic Room SG, The Traveling C.O.W., The U Press, Thieves Market, Tippling Club, Tofu, Tyrwhitt General Company, Uber, and Xtra. More partners will be announced soon.

Date: 23 to 24 August 2014 (invite-only preview on 22 August)

Time: 11am until late; after-parties begin from 11pm.

Venue: Tasty Plaza, 37 MacTaggart Road 

A complimentary shuttle service will be provided to and from Tai Seng MRT station. 

Tickets are priced at S$28 for a day pass and can be purchased via the Creatory website. Limited tickets will be available at the door.