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Explore the latest stories and updates from Asia Culinary Institute.
At some point, almost every restaurant with a signature flavour hears the same question at the cashier: “Do you sell the sauce?” It might be the chilli paste...
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A food factory can know that it had an exceptionally busy year without knowing, with equal confidence, exactly how much qualifying product it produced. The distinction matters. Production...
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A food manufacturer rarely wakes up and decides to build an unnecessarily complicated product portfolio. Complexity arrives one reasonable decision at a time. A major retailer requests another...
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A food factory can produce every order on time and still use far more raw material than it should. The problem is often hidden because the finished-product number...
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A sauce can be excellent when made in a 10-litre pot and disappointing when produced in a 500-litre vessel. A frozen snack can leave the development kitchen with...
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Ask a food manufacturer in Malaysia, Vietnam or Thailand what stands between the business and a new export market, and the answer is almost always the same: a...
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