Vinamilk is spreading its wings to South Korea with local media reported the Vietnamese dairy company’s milk tea, soybean milk and condensed milk-based coffee products are now being sold through online stores. According to the newly set-up Vina Korea (ëšëě˝ëŚŹě), Vinamilk products are available on 11Street Co. and eBay Korea LLC.
“Vinamilk decided to advance into Korea as it sees big growth potential in the premium milk market. Vinamilk products meet high Eurozone hygiene and food safety standards,” said Vina Korea Chief Financial Officer Yun Yo-wang.
On 11Street, the Vinamilk products include plant-based drinks (almond, walnut and red bean), sweetened condensed milk and RTD milk tea.
Vietnam is a popular tourist destination for South Koreans. Quite a number of Vietnamese products such as Pho noodles and Vietnamese coffee such as Cong Caphe have found success in South Korea. It is a wise move by Vinamilk to follow the trend and to make inroad into South Korea with carefully chosen products that would resonate with Korean consumers including sweetened condensed milk to make the popular Vietnamese coffee and also RTD milk tea as well as plant-based drinks.
Indonesia’s Kalbe Farma has recently launched Milna Nature Puffs Organic (15g), making it the first organic baby snack food from Milna. Available in three flavours banana, apple & mix berries and cheese, Milna Nature Puffs Organic is high in iron, calcium and free from gluten.
The new Milna Nature Puffs Organic competes with Indofood’s Promina Puffs, first launched in 2017. Promina Puffs is rich in 7 vitamins, omega 3, omega 6 and is high in iron and calcium.
Both products provide Indonesian consumers with more affordable baby snacks as a substitute to the imported baby snacks currently in the market.
#MYHennessyAtHome Cocktail Challenge participantsdraw on âbrewtalâ inspiration from coffee and tea
While cocktails featuring coffee and tea arenât exactly uncommon, few are paired with cognac. But when MoĂŤt Hennessy Diageo (MHD) Malaysia came up with its #MYHennessyAtHome Cocktail Challenge during the recent Movement Control Order â which encouraged consumers to showcase their most creative concoction using Hennessy V.S or V.S.O.P Privilège and ingredients commonly found in the kitchen â little did they expect to be blown away with the incredible ways participants came up with to infuse coffee and tea into their creations to delightful effect.
âWhile we did expect to receive a considerable number of entries featuring coffee and tea, we werenât expecting the level of creativity showcasing the many artistic ways in which Hennessy can be charmingly paired and enjoyed with coffee and tea! It was certainly impressive to say the least!â said Thomas Bouleuc, Managing Director of MHD Malaysia.
Here we take a look into some of these caffeine-laced creations and a peek into their inspirations from the creators themselves.
Cognac & Coffee (by Ee Laine, @fireangel80)
Image Credit: @fireangel80 / Instagram
How would you describe your cocktail recipe?
I was inspired by the Brandy Alexander, typically made with cognac and creme de cacao with a dusting of nutmeg. You could say that this is a working man’s version of it where the ingredients are replaced with ingredients easily found in one’s home – cacao is replaced with instant coffee, cream replaced with fresh milk, and dark chocolate shavings are used instead of nutmeg. Typically, the Brandy Alexander has an egg white added to foam up the drink – but in my version, one just needs to whip up the fresh milk to get the foam.
Why did you choose these ingredients for the recipe?
One of the requirements of the challenge was to create something using what we easily have at home and I wanted to keep it simple so that anyone can make it too.
What made you combine these ingredients together?
Since I started working from home, it’s become a ritual for me to start the day with fixing up an iced coffee latte. There are weekends when I spruce it up with Irish Whisky. Then this challenge came along, and I thought, âHey, this could work with a cognac too!â
How would you describe the taste of your cocktail?
It is a cafe latte, but with the richness of cognac and a touch of chocolate for a delightful treat.
Did you expect the cocktail to taste the way it did?
Yes, I make a lot of cocktails at home and Iâm an avid drinker to begin with.
What was your secret ingredient which makes your cocktail unique?
Hennessy V.S.O.P Privilège, of course! Otherwise it’s just another iced coffee latte.
Earl Summer (by Martin Teo, @leirbag87)
Image Credit: @leirbag87 / Instagram
How would you describe your cocktail recipe?
It is a refreshing concoction with a summer vibe of orange juice, Earl Grey tea and Hennessy V.S.O.P Privilège.
Why did you choose these ingredients for the recipe?
I specifically love Earl Grey tea because of its robust flavour and I thought it’d pair well with Hennessy V.S.O.P Privilège. Because it was a hot day when I created this, I decided to make a granita using orange juice and a splash of gin (to avoid the juice from hardening). You need an icy element without diluting the drink. So that’s why I decided to shake the tea with ice and top it up with the orange granita to keep the flavours bright and bold.
What made you combine these ingredients together?
When I first tried the Hennessy V.S.O.P Privilège, I got rich notes of honey, stone fruits and vanilla on the first sip with scents of citrus and spiced cakes on the nose. The flavours go well together — you get the same citrus and spice notes in Earl Grey tea, with sweetness from orange juice. When you turn orange juice into granita, you dilute its sweetness as well. So you get a nice balance of flavours when combining them all together.
How would you describe the taste of your cocktail?
It’s a refreshing cocktail – an elevated iced lemon tea almost with some spicy nuances thanks to the cognac.
Did you expect the cocktail to taste the way it did?
I didn’t expect the cocktail to be so refreshing — I expected the flavours to be stronger and more potent. But by ensuring that you control the amount of Hennessy V.S.O.P Privilège going into the cocktail, it is one drink that you can slurp within seconds.
What was your secret ingredient which makes your cocktail unique?
Use good Earl Grey tea – I used TWG Earl Grey because of its robust and harmonious blend. Opt for black tea to get a nice dark flavour to complement the brightness of the orange juice.
The Dalgona 18+ (by Ka-Wai, @leokawai)
Image Credit: @leokawai / Instagram
How would you describe your cocktail recipe?
Simple, straight-forward and effortless.
Why did you choose these ingredients for the recipe?
Because I love coffee and casual cocktails, so I thought it would be perfect to infuse coffee with some Hennessy V.S.O.P Privilège.
What made you combine these ingredients together?
I once tried Sheridan’s Coffee Liqueur and I loved it – so I know coffee and liquor go well together.
How would you describe the taste of your cocktail?
In a word â STRONG! And if you like lattes or a milky texture to your drink, this is one for you!
Did you expect the cocktail to taste the way it did?
No, I didn’t expect it to taste better than Dalgona coffee. I think the vanilla note in Hennessy V.S.O.P Privilège goes well with the coffee I used. Itâs like vanilla coffee!
What was your secret ingredient which makes your cocktail unique?
Use good instant coffee! I used Davidoff.
Summer Paradise x Hennessy (by Leonard Heng, @deeliciousmy)
Image Credit: @deeliciousmy / Instagram
How would you describe your cocktail recipe?
Simple, but bursting with flavour!
Why did you choose these ingredients for the recipe?
I wanted to balance the flavour of the ingredients without losing the boldness of Hennessy V.S.O.P Privilège cognac. It is quite easy to make, and can be enjoyed day or night. Itâs quite indulgent, really.
What made you combine these ingredients together?
I tried a few kinds of ingredients, and I like these best. They are not overpowering and give a balanced taste to the palate. If you like it slightly stronger, just pour more cognac and of course, sugar. Don’t forget to add ice.
How would you describe the taste of your cocktail?
As the name suggests, it has a summery vibe, but with the bold flavour of Hennessy V.S.O.P Privilège. It’s for those who prefer a stronger, bolder taste with a kick.
Did you expect the cocktail to taste the way it did?
Yes, I wanted something simple yet bold. In the first two or three trials, I think I overdid the lemon and brown sugar which did not complement the taste. However, sugar cane and simple syrup did the trick. I am happy how it turned out – my palate is pleased!
What was your secret ingredient which makes your cocktail unique?
While the lemon enhances the taste, I think the right use of tea is important to pair with cognac – you can’t use Chinese tea or Oolong. Earl Grey seems to fit the best, while English Breakfast is a close second!
Daily Dose (by Ivy Chang, @ivyaiwei)
Image Credit: @ivyaiwei / Instagram
How would you describe your cocktail recipe?
It is a very simple yet exciting cocktail recipe. It is my Daily Dose, and could be yours too.
Why did you choose these ingredients for the recipe?
These ingredients are easily available at oneâs house if he or she (Thatâs ME!) needs milk coffee every day and a dose of liquor at night. By combining these ingredients together in the right quantities, you will get an unexpected âwow-factorâ in the end
What made you combine these ingredients together?
I always have cocktail ideas in my mind. Sometimes I will experiment with them. This idea popped up one morning when I was brewing my coffee. I thought it would be a good idea to combine coffee and cognac, while incorporating milk froth and coffee beans. The idea just came to me in nanoseconds and next, I was thinking how to make the drink cold and headed off to make coffee ice cubes.
How would you describe the taste of your cocktail?
Daily Dose has a punch of sweet aroma on the nose, which blends well with the coffee aroma. It is quite stimulating on the first sip. On the palate, it is frothy and creamy, with a hint of sweetness lingering round the oral cavity. It finishes with stronger coffee flavour as the coffee ice cubes melt.
Did you expect the cocktail to taste the way it did?
It wowed me more than I expected. I never would have thought that Hennessy V.S.O.P Privilège and coffee were so compatible.
What was your secret ingredient which makes your cocktail unique?
Patience and effort. You will just have to spare a bit of patience to make the coffee ice cubes overnight. A little bit effort is also required to make the simple syrup and in frothing the milk. Â
The Green Summer (by Betty Liew, @betliew)
Image Credit: @betliew / Instagram
How would you describe your cocktail recipe?
The simple cocktail recipe delivers a certain charm with a soothing amber hue.
Why did you choose these ingredients for the recipe?
I personally enjoy tea more than coffee. Good quality tea delivers flavourful, fragrant, floral and even grassy aroma and taste. I decided to use green tea here as it is lighter and can draw out key flavour notes.
What made you combine these ingredients together?
Tea and cognac make an excellent combination as both flavours work in harmony. The bittersweet and vegetal green tea doesnât overpower the Hennessy V.S.O.P Privilège taste.
How would you describe the taste of your cocktail?
I love this refreshing and breezy drink. This cocktail is perfect for any summer day.
Did you expect the cocktail to taste the way it did?
Surprisingly, it tastes better than I expected.
What was your secret ingredient which makes your cocktail unique?
Boil the water before making your tea. Keep the temperature between 170 to 180-degree Celsius as green tea has fragile leaves. I prefer using tea bags.
Spiked Dalgona Coffee (by John Chai, @johnchai)
Image Credit: @johnchai / Instagram
How would you describe your cocktail recipe?
Itâs a sizzling and fiery take on the infamous Dalgona coffee.
Why did you choose these ingredients for the recipe?
I combined Dalgona coffee with Hennessy V.S.O.P Privilège. Because it was a Monday afternoon and I needed a drink.
What made you combine these ingredients together?
I figured if I combined cognac with milk, it would taste almost like Baileys Irish Cream and I have seen Baileys added into coffee.
How would you describe the taste of your cocktail?
It was perfect for my Monday afternoon – enough caffeine for a good pick-me-up and enough alcohol to ignore work.
Did you expect the cocktail to taste the way it did?
Yes. If you had Irish coffee before, it is almost the same but sweeter.
What was your secret ingredient which makes your cocktail unique?
Hennessy V.S.O.P Privilège. Its vanilla and oak taste just made the whole drink perfect.
Hennessy Atas (by Tim Chew, @timchew1311)
Image Credit: @timchew1311 / Instagram
How would you describe your cocktail recipe?
It is a lofty take on a common drink enjoyed by the English (and many Datins) while partaking of their afternoon tea in hotels.
Why did you choose these ingredients for the recipe?
Drawing inspiration from people who are making Dalgona coffee cocktails by adding liquor to the super sweet drink. As sugar in cocktails tend to cover the quality of the liquor used, I decided to use the ingredients available in my home that would complement and not cover the notes of Hennessy V.S.O.P Privilège.
What made you combine these ingredients together?
I wanted to achieve a good balance of flavours – the hint of spice and (slight) fruitiness from the oil of Bergamot in the tea; the gentle, dark, malty and oaky notes of the black tea (in the Earl Grey tea); the light airy richness of the milk foam; and the sweetness and spiciness from the cognac.
How would you describe the taste of your cocktail?
Like an Earl Grey tea latte with spicy and sweet notes from Hennessy V.S.O.P Privilège adding a more complex layer.
Did you expect the cocktail to taste the way it did?
Yes, mostly.
What was your secret ingredient which makes your cocktail unique?
Creativity. Don’t be afraid to try different combinations.
PERTH/KUALA LUMPUR, 3 June 2020 â The Food Ingredients division of Holista Colltech Ltd (ASX:HCT, âHolistaâ) announces today that scientific validation from the Sydney University has rated its proprietary all-natural GI Lite⢠formula for tortillas, with a Low Glycemic Index (âGIâ) reading of 54, which is at least 30% lower and healthier compared to traditional versions of flatbreads sold around the world.
The study was conducted to determine the glycemic index (GI) value of one Tortilla product in 10 healthy adults and was completed according to the International Standard methodology for the determination of the GI of foods (ISO/FDIS 26642:2010). Foods and beverages with a GI value of 55 or under are currently classified as low GI products.
The results from the Sydney University Glycemic Index Research Service (âSUGiRSâ) will now enable the Company to accelerate its marketing efforts of low-GI tortillas among the flatbreads in international markets including the United States and China.
Holista has an existing partnership with Bursa Malaysia-listed Kawan Food Berhad (âKawan Foodâ) to develop the low-GI flatbreads which are currently sold in Malaysia as roti canai, a favourite local staple.
SUGiRSâ reading of 54 for GI Lite⢠tortilla indicates that the patented, plant-based formulation can lower the GI of flatbreads by between 30% to 40% compared to similar flatbreads, without using chemicals or altering the mouth-feel, and with minimal changes to the production process.
The GI measures a foodâs impact on blood sugar. A lower GI is healthier as more time is taken to digest and absorb glucose. A higher GI spikes up blood sugar levels, causing diabetes and increasing the chances of obesity, stroke and heart disease.
Holista, has previously announced to ASX on 16 January 2019, titled âTwo Malaysian companies to develop breakthrough low GI Roti Canaiâ, a partnership with Kawan Food (which exports frozen food to over 40 countries) to develop a range of healthy Asian flatbreads. Since then, Kawan Foodâs low-GI roti canai (roti prata) using GI Lite⢠has been selling well in Malaysia.
As previously announced to ASX on 9 October 2019, titled âFlatbreads successfully tested as low-GI by University of Sydneyâ, SUGiRSâ scientific validation of the roti canai and chappati flatbreads was a reading of 50 for chappati and 53 for paratha, a famous Malaysian flatbread which is also known as roti canai.
To date, Kawan Food placed maiden orders in September 2019 for low-GI roti canai sold in Malaysia amounting to A$74.000 with a further order received on 24 December 2019 for A$270,000. Kawan is expected to order a further A$285,000 before June 2020 with total orders of A$1,000,000 by December 2020, which will then satisfy Kawan Foods first year sales commitment of A$1million.
With the scientific validation from SUGiRS, Kawan expects to launch the low-GI tortilla in the United States and China in the fourth quarter of 2020. The earlier plans for the launch were delayed by movement restrictions imposed due to COVID-19.
The low-GI flatbreads will be produced at Kawan Foodâs manufacturing plant in Pulau Indah, near Malaysiaâs capital Kuala Lumpur.
According to an October 2019 article from Report Linker, the worldwide tortilla market is projected to grow at a compounded annual rate of 4.9% to US$14.5 billion by 2025, propelled largely by a 7.8% annual growth rate for flatbread wraps in China. The report estimates the U.S. market for tortillas to maintain its growth at 3.8% per year due to the rising popularity of Mexican cuisine.
Holistaâs U.S. subsidiary Holista Foods will continue to work with Kawan Food to widen distribution channels in North America.
Dr Rajen Manicka, CEO of Holista Colltech, said âThe SUGiRS test result for GI Lite⢠tortillas is a major catalyst for our Food Ingredients business, adding to our line-up of healthy bread, noodles and sugar. The global flatbread market is growing rapidly due to lifestyle and food trends. With the test results from a world-renowned institution, we will accelerate efforts to offer healthier versions of flatbreads at a time of rising obesity and incidence of diabetes.
âAs consumers spend more time at home, they want easy-to-eat solutions. Our low-GI flatbreads provide a healthier but a tasty alternative,â he added.
Mr Timothy Tan, Managing Director of Kawan Food, said, âThe low-GI tortilla is being unveiled to the world at a time when stay-at-home restrictions have driven up demand for food products worldwide. With a lack of exercise amid the lockdowns. our partnership with Holista offers a tasty and healthier alternative.â
Massimo Bread by The Italian Baker Sdn Bhd has recently introduced Massimo Primo Sandwich Roll, which is a sandwich roll with no filling. The interesting thing about the new sandwich roll is that consumers can do anything they want with it.
The bread maker has even rolled out a contest to challenge consumers to be as creative with Primo. The new sandwich roll comes at the right time as consumers stayed at home or are more likely to be preparing meals at home rather than dining outside. Primo is the prefect partner for such at-home eating occasions since time is what consumers have and they can customise the taste to their own preferences.
Primo (45g) is also cheaper than other roll bread at RM 0.50 per unit compared to RM 0.90 for a roll bread with filling.
Philippine Seven Corporation, the operator of 7-Eleven in the Philippines, has come up with numerous take-home innovations during the COVID-19 pandemic with the latest being the take-home combos. The new take-home combos comprise foods including take-home platters (good for 3-4 people), a kilogram of rice and your chosen beverage or ice cream. Such take-home combos are ideal for a large household.
Foodpanda Philippines has expanded into grocery. By clicking the foodpanda app, consumers can buy groceries to fulfill their daily needs. âShops provide Foodpanda users more options and upgrades so they will never have to run out of everyday essentials,â said Paolo Biondi Te, head of grocery at Foodpanda in the Philippines reported Inside Retail Asia.
7-Eleven Philippines is one of the partners under the new “Shops” function.
In Malaysia, 7-Eleven, Shell Select, Petron and FamilyMart are the grocery partners of foodpanda.
Indonesia-based Wings Food has recently launched So Yumie Gelas, a new convenient instant noodle that can fit a mug/glass. Riding on its success of Mie Sedaap and Mie Suksess Isi 2 in the instant noodle category, Wings Food new So Yumie Gelas contains fibre and protein making it ideal to be consumed by children as well as for the entire family. Just place the noodle in the cup and add 200ml of hot water.
So Yumie Gelas comes in three flavours – Soto Ayam, Ayam Bawang and Baso Sapi. Each pack costs only IDR 1,000.
So Yumie Gelas is a new competition in the noodle in a glass space currently dominated by Mayora’s Mi Gelas.
(From left) Colin Harvey, 7-Eleven Malaysia Chief Executive Officer posing with My7E⢠App
KUALA LUMPUR, 1 JUNE 2020 â 7 Eleven Malaysia has launched their e-loyalty programme via a mobile app called My7E⢠which promises to deliver 24/7 rewards whilst providing further convenience to its members.
As a welcome reward to all new members, a complimentary one-off RM3 e-cash voucher will be given for every successful sign-up. Other benefits that await members include annual birthday reward, exclusive in-app monthly product e-stamp cards that rewards members based on repeat purchases, fortnightly product or service e-coupons that gives an immediate saving as well as its proprietary permanent programme within the app, 7REWARDSÂŽ that shall enthrall all SlurpeeÂŽ lovers out there as it rewards customers with a FREE SlurpeeÂŽ for every six they purchased with no cup size requirements.
My7E⢠members are also able to link-up their B Infinite card and for now Razer Pay e-wallet within the app to enable a seamless points collection or e-payment facility when they shop at 7-Eleven stores throughout the country.
â7-Eleven is the number one convenience store destination for millions of Malaysians and we know that everybody likes to be rewarded with more savings and perks, and without a doubt, My7E⢠aspires to deliver that with the added benefit of 24/7 convenience,â said Colin Harvey, CEO of 7-Eleven Malaysia.
âBesides the initial rewards that are accorded to our members, which will surely get better down the road as we will constantly optimise our loyalty app offerings and services based on feedback and by phases, our customers have the added convenience of reaching out to us directly through the app besides our current touchpoints of our website or social media platforms as customer input is vital for our continuous improvement, be it on our range offering or service levels. One is also able to locate the nearest 7-Eleven stores based on current location via Google Maps in our app as well as be updated on the latest 7-Eleven campaigns and new and exclusive product or service launches,â Colin added.
âIn any given day, we have repeat customers coming to enjoy The Coolest Drink On EarthÂŽ, our iconic SlurpeeÂŽ and if you come in every day to purchase, scan your My7E⢠app member barcode, youâll enjoy a free SlurpeeÂŽ every week or even more and thatâs our way of saying âTerima Kasihâ to all our customers as we look to reward them with more of what they want at 7-Eleven,â concluded Colin.
To participate and enjoy the benefits of 7-Eleven Malaysiaâs e-loyalty program, customers must download and install the My7E⢠app, available in Google Play store or iTunes App store and sign-up for a free membership. Once that has been done, all you need to do is to flash your member barcode every time youâre about to purchase your daily essentials at any one of the more than 2,400 7-Eleven stores around the country to begin your rewarding journey.
Embark on a mouth-watering journey through the slums of Asia, where you would least expect to find lip-smacking foods created from some unusual ingredients.
Slumfood Millionaire celebrates the flavourful and often unknown dishes made by talented cooks in the slums of Manila, Bangkok, Mumbai, Jakarta, Phnom Penh, and Kota Kinabalu. Using inexpensive and often overlooked ingredients, they concoct scrumptious dishes synonymous with their communities. Their passion and resilience proves that good food need not be elaborate or expensive.
Fancy a taste of waterfall pork, sea urchin rice, or grilled stuffed frog with pork? A gastronomical adventure awaits. The cooks will also introduce us to their way of life and how they get by with what they have.
In Manilaâs largest slum, innovative cooks create crunchy and spicy chicken from leftovers; a flavourful soup using pig intestines; and savoury fried pork belly treats.
Creamy pufferfish stew; umami sea urchin rice; and tender tapioca cakes. These are the bastions of a migrant cuisine unique to a water village away from the Kota Kinabalu mainland.
Vendors from Bangkok’s notorious Klong Toey slum showcase their delicacies, from tangy raw ‘dancing’ shrimp; grilled kidney and pork to Isaan blood and bile meat salad.
Perfectly-grilled spicy frogs; stuffed frogs with pork; and fermented fish dishes, were wartime staples that have now become beloved dishes of the community of Borei Keila.
Sardine ceviche; homemade sago balls; and stir-fried spicy chicken feet. This fishing village offers a glimpse into their lives and shares their favourite dishes inspired by Bugis and Javanese taste buds.
Meet Dharaviâs famous Chinese-Indian cook serving delectable fusion treats with his signature Manchurian sauce, and an idliwalla who shares his secret recipes for fluffy idlis and crunchy vadas.
Blackmores Thailand has launched Multivitamin Nutri 50+ targeting the needs of individuals aged 50 and above. Blackmores Multivitamin for 50+ is a comprehensive blend...
