Among the many heirlooms of British colonial rule that can still be observed in Malaysian society, none persevered stronger than teatime. Born in the early 19th century when aristocratic Englishwomen needed a late-day refreshment to tide themselves over till dinner, the tradition of sipping a hot cuppa with a snack on the side has been enduringly sewn into the local fabric.
The food industry has always been, by nature, at the mercy of market forces beyond its control. Dependent on the changing tastes and preferences of the consumer, players across all sectors must be quick to pick up on emerging trends and adapt accordingly or risk falling by the wayside.
No two patissiers are alike. Each carries an individual baggage of style, techniques, and ideas that is reflected in their creations. While pastry chefs may not share a tonne in common artistically, they can all agree on one thing. When it comes to ingredients, accept no substitutes.
Frozen products comprise one of the largest sectors of the food industry and its value is going in no other direction but upwards. According to a study by Grand View Research, the international market size exceeded USD250 billion in 2015, with Asia Pacific coming on top as the region to undergo a record compound annual growth rate of 5% over the next eight years.