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Industry perspectives, company milestones, and the ideas shaping the future of flavour. From Southeast Asia's pioneer flavour house.

Hand pouring amber vanilla extract into a cream ceramic bowl with vanilla pods on navy linen

Education27 May 2026

Vanilla Extract vs Vanilla Flavour: What's the Difference, and When to Use Each

Vanilla extract and vanilla flavouring sit on the same supermarket shelf and confuse millions of buyers. They are different products, regulated differently, priced differently, and made for different jobs. A factual guide for manufacturers and serious bakers.

7 min readRead article

Natural fruit and botanical sources of food flavour molecules

Education9 min read

What Are Natural Flavours? A Complete Guide for Food and Beverage Manufacturers

Natural flavours are the most-used flavour category in food and beverage manufacturing, yet the definition is widely misunderstood. A factual guide to what counts as natural, where the molecules come from, and how natural differs from extract, organic, and artificial.

27 May 2026

Regulation8 min read

Halal Flavour Certification in Singapore: A Manufacturer's Guide to MUIS, JAKIM, BPJPH and Cross-Border Halal

Halal certification is not a single global standard. MUIS in Singapore, JAKIM in Malaysia, and BPJPH in Indonesia each accept different evidence, audit differently, and accept different cross-border equivalents. A factual guide for F&B manufacturers and flavour buyers in ASEAN.

27 May 2026

ASEAN market vendor arranging pandan leaves, ube purple yam, calamansi limes, gula melaka and lemongrass on a wooden table

Insights7 min read

Tropical Flavour Trends in ASEAN: Pandan, Ube, Yuzu, Calamansi and the Regional Fruit Boom

Tropical fruit and heritage flavours are the fastest-growing category in ASEAN beverage and confectionery. Pandan, ube, gula melaka, yuzu, calamansi, mangosteen, lychee, finger lime and pomelo are reshaping shelf assortments. A market guide for product developers and brand owners.

27 May 2026

Procurement9 min read

Choosing a Flavour Supplier in Asia: 12 Questions to Ask Before You Sign

Selecting a flavour supplier is a multi-year commitment with downstream effects on product quality, regulatory compliance, cost structure, and time to market. A practical checklist of 12 questions every F&B procurement manager and R&D head should ask before signing.

27 May 2026

Southeast Asian chef plating a plant-based satay dish over rice, with tofu cubes and fresh coriander, in a warmly-lit professional kitchen

Insights7 min read

The Rise of Plant-Based Alternatives in Southeast Asia

62% of Southeast Asians are willing to reduce meat consumption. The plant-based market is booming, but taste remains the biggest barrier to repeat purchase.

17 May 2025

Two iced beverages side by side, one labelled Original and one 30% Less Sugar

Insights6 min read

Navigating Sugar Reduction Across ASEAN: What Manufacturers Need to Know

Sugar taxes are now active in Thailand, Malaysia, Philippines, Brunei, Cambodia, and Laos. Singapore's Nutri-Grade system restricts advertising for Grade D products. Reformulation is no longer optional.

17 May 2025

Insights6 min read

Flavour Preferences Across ASEAN: What the Data Shows

70% of ASEAN consumers will pay more for unique tastes. But what counts as 'unique' varies dramatically from Bangkok to Manila to Jakarta.

17 May 2025

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