F&N Dairies has showcased its new Teapot flavoured sweetened creamer at the recent Food and Hotel Malaysia (FHM) 2019 in September 2019. The squeezable sweetened creamer comes in three flavours – Gula Melaka, Pandan and Original.
F&N has previously launched sweetened condensed milk in squeezable tube format in milk, chocolate and strawberry flavours.
Pepsi-Cola Products Philippines Inc. (PCPPI) has obtained approval from its board of directors to cease the production of Cheetos snacks in the Philippines. Employees of the snack plant in Cabuyao, Laguna will be transitioned to new roles within PCPPI as the snack production line will be shut down.
PCPPI will seek negotiation with PepsiCo on the plan. The closure of the snack plant will enable PCPPI to focus on its core competency, which is the manufacturing of beverages.
PCPPI will continue to sell Cheetos but the products will be imported as with other brands like Lay’s, Doritos and Ruffles.
The closure of the plant will have immaterial impact on the company as snack accounts for less than 1% of PCPPI revenue and segment results for the first six months of 2018 and first six months of 2019.
HEINEKEN Asia Pacific Graduate Program Opens for Applications for 2020 intake
7 October 2019 – The HEINEKEN Asia Pacific Graduate Program (APGP) will be taking applications from 7 October to 7 November 2019 for its 2020 intake. Heineken Malaysia Berhad (HEINEKEN Malaysia) encourages all ambitious and eager Malaysian graduates to apply for the chance to enjoy accelerated career progression, under the expert guidance of HEINEKENâs senior business leaders across the Asia Pacific region.
For 24 months, graduates will get the opportunity to rotate between four assignments every six months. The first assignment will take place in their Home Operating Company (OpCo) â HEINEKEN Malaysia, followed by two assignments, each taking place in one of the more than 20 HEINEKEN OpCos across Asia Pacific. Graduates will return to HEINEKEN Malaysia for their last APGP assignment experiencing a role in a different function.
Graduates who embrace the challenge of working in a high-paced, dynamic industry will fit right into the APGP. Designed to nurture future leaders in the region, the programme offers graduates with both formal and on-the-job leadership training, including management level mentorship. Exposure to different working environments in three countries guarantees graduates a borderless platform for both professional and personal growth.
Graduates who embrace the challenge of working in a high-paced, dynamic industry will fit right into the APGP. Designed to nurture future leaders in the region, the programme offers graduates with both formal and on-the-job leadership training, including management level mentorship. Exposure to different working environments in three countries guarantees graduates a borderless platform for both professional and personal growth.
HEINEKEN APGP is open to Malaysian graduates from a wide range of backgrounds, including but not limited to commerce, economics, accounting, finance, manufacturing, engineering, technology, food science, marketing, communications, law, amongst others. Interested candidates can find out more about the programme via the official website: https://careers.theheinekencompany.com/APGP/.
The Centre elevates the profile of loyal part-timers to showcase their professional skills and kick-start their culinary journey
Kuala Lumpur, 7 October 2019 – It was a sweet victory for the Kuala Lumpur Convention Centre (the Centre) when their team bagged âThe Most Outstanding Team in Culinaryâ and âMost Outstanding Apprenticeâ for the second consecutive time at Culinaire Malaysia 2019, where the crĂšme-de-la-crĂšme of the local and international culinary fraternity competed in a âBattle of the Chefsâ.
Overall the team also won three gold, 14 silver and 17 bronze medals at the competition, which the Centre has now competed in six times, out of which, 10 medals were contributed by the young chefs and ambassadors. The gold medals were won in the âCrystal Ice Masterpiece Team Challengeâ, âPlated Appetisersâ and âHot Cooking – Western Cuisineâ categories.
Commenting on the fantastic effort, the Centreâs Executive Chef, Hisham bin Jaafar, shared, âWe are thrilled and very proud of the performance of our young chefs and Ambassadors, most of whom had minimal culinary experience and really stepped up thanks to the guidance and coaching from our chefs. Our aim was to give these fresh and raw talents experience and exposure. Culinaire Malaysia was the perfect opportunity to impart real-world knowledge.â
Before the competition, under the guidance of the Centreâs Team Captain and Team Manager for Culinaire Malaysia 2019, Western Banqueting Chef, Nur Mohammad Zahar, and Garde Manger Chef, Fairus Raudzi, the juniors undertook two months of rigorous training to prepare them for the competition. This included staying back after working hours to practice creating their dishes, which involved many late nights, mock presentations with constructive comments by in-house judges and workshops with the Centreâs chefs on culinary skills and methods.
He continued, âThese Ambassadors have been loyal and hard-working throughout their time with us and Culinaire Malaysia provided the perfect occasion for us to reward them with a new opportunity. We hope this experience will help them kick-start their culinary journey and inspire them to continue to grow their skills and techniques as they forge a career here at the Centre, or in Malaysiaâs blossoming culinary scene.â
Speaking of his experience, winner of the Most Outstanding Apprentice, Muhammad Zulhelmi bin Ahmad Azam, said, âBeing an apprentice here has been a fulfilling journey indeed. When you are surrounded by professionals and skilful chefs, who are always willing to help, it gives you the encouragement and confidence to join a competition like this. The past few months have been challenging, but thanks to Chef Hisham and his team’s tough love, encouragement and support I was able to excel. Never did I imagine that I would win the âMost Outstanding Apprenticeâ, and I am truly happy and grateful for this.â
The Ambassadors will now be given the opportunity to be involved in cooking for selected events, as well as employment with the Centre whenever the opportunity arises.
This was the eighth consecutive time that the Centre has been the proud host of the biennial Culinaire Malaysia competition as part of its commitment to advance culinary excellence and distinction through the provision of a platform to develop and nurture young talent in Malaysia. This edition brought together over 1,000 culinary professionals to gain valuable experience, exposure, inspiration and showcase their skills and creative techniques in various disciplines and categories.
For all the latest news and information on the Centre, visit www.klccconventioncentre.com.
After being in the Indonesia market for more than 24 years, Pepsi will finally bid farewell to the Indonesian market from 10 October 2019. The affected PepsiCo products are in the non-alcohol ready to drink segment mainly carbonated soft drink affecting brands like Pepsi, 7Up, Mirinda and Mountain Dew.
PepsiCo’s exit follows the discontinuation of a contract with local distributor Anugerah Indofood Barokah Makmur. Unfortunately, the parties involved did not reveal the exact reason for leaving the Indonesia market apart from citing “commercial reasons.”
The beverage division of Indofood CBP Sukses Makmur Tbk, which includes Club water, Pepsi, Fruitamin fruit flavoured drink and Ichi Ocha RTD tea, continues to register losses despite increase in revenue in 2018. This situation persisted during the first half of 2019.
Japan’s Asahi quit the beverage joint venture with Indofood on 31 December 2017.
We feel the failure of Pepsi beverages in Indonesia is most likely due to the lack of innovation. Innovation is becoming important in the highly competitive beverage business. If you look at PepsiCo’s beverage porfolio in Indonesia, there is simply a lack of innovation. There is no milk-based beverages, coffee, flavoured water and juices or even simple thing like flavour innovations in the flagship Pepsi brand in recent years. Without innovation, it is hard for PepsiCo to engage with consumers.
Even AJE Indonesia, traditionally a volume game player, has in recent years introduced new products including RTD tea, juices and energy drink.
The exit of Pepsi serves as a warning shot for beverage players to keep on innovating.
Lactalis has finally rebranded the chilled business it acquired from Nestle Malaysia to Lactel. As part of the agreement in early October 2018, Lactalis has a 12-month non-exclusive transitional licence from the first completion date (1 January 2019) from Nestle for the transitional use of the brand “NestlĂ©” in Malaysia, Singapore and Brunei.
Lactel is number one in milk in France. Malaysian consumers now have the chance to enjoy Lactel yogurt, which is the same as the Nestle yogurt used to be made at the same factory in Petaling Jaya.
Wall’s Thailand is introducing shareable Paddle Pop grape flavoured ice cream stick. This product was said to have been launched previously in 1991 but in orange flavour.
The unique thing about this ice cream is it comes with 2 sticks so that it can be split into two and share with other people.
MyKuali announced on its social media site on 2 October 2019 that it has improved its formulation and reduced the paste sachet to only one improved formulation sachet.
With the new changes, the company believes consumers will find it more convenient to prepare MyKuali Red Tom Yum Goong.
What the company did was to combine Tom Yum paste and soup sachet into one single sachet.
Kart Food Industries Sdn Bhd (Kart’s) has introduced Quick Meal To Go range of products at 7-Eleven Malaysia. This quick and easy to prepare comfort meal just requires 60-90 seconds to reheat in the microwave. Packed in a retort packaging, Quick Meal To Go can be stored in ambient temperature and is a traveller’s choice for outing or for overseas trip.
The ready-to-eat segment in Malaysia has attracted a lot of players capitalising on consumer demand for convenience, affordability, familiar taste and permissibly (halal).
The Kart’s Quick Meal To Go range includes non-meat Mutton Curry with Rice (RM 6.50) made with vegetarian meat, chicken stock, chicken seasoning and other ingredients. Other products in the range consist of Green Bean dessert made with green bean, wheat, water and sugar.
The non-meat Mutton Curry with Rice reminds us of Bentoree by Bento Food Industries, which was exhibited at the Malaysia Halal Expo 2019 in January 2019.
Here is the complete range from Kart’s.
Old Chang Kee, a famous curry puff brand in Singapore, has turned its iconic Old Chang Kee CurryâO curry puff into potato chips. The Original Curry Puff Flavour Potato Chips are available for sale at all Old Chang Kee outlets in Singapore from 15 September 2019 at SGD 1.20 per pack.
âWe worked very hard in getting the flavours just right for the Old Chang Kee Original Curry Puff Flavour Potato Chips, ensuring that the ingredients used closely mirror that of our signature recipe,â said Han Keen Juan, founder and executive chairman of Old Chang Kee, as reported by CNA.
Old Chang Kee created the potato chips as part of the celebration of the brand’s 63th birthday.
The brand previously launched Mao Shan Wang Durian Puff and Nasi Lemak Curry Puff in 2019.
These products including the new Original Curry Puff Flavour Potato Chips are strong indicator of brands increasingly finding inspiration from local cuisine to tap into consumer interest in local flavours with a new twist.
