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Category: Food

Retail News Asia is committed to providing both local and global retailers with the latest Food and Food & Beverage news throughout the Asian market. This on a daily base.

Hive & Wellness Australia Initiates Strategic Review Amid Global Interest

Hive & Wellness Australia Begins Business Review

Hive & Wellness Australia, the firm behind the Capilano Honey brand, has initiated a comprehensive evaluation of its operations. The company has engaged the services of Rothschild & Co to assist in this strategic review.

This decision has been prompted by unsolicited interest shown in the company’s operations. Hive & Wellness Australia is considering a range of potential avenues, including courting interest from global food corporations and financial backers.

Capilano Honey Goes Private

In 2018, Capilano Honey transitioned to private ownership as part of a joint venture consisting of Wattle Hill Capital, ROC Partners, and Australian Capital Equity. This led to the formation of Hive & Wellness Australia.

Subsequent to the acquisition, the consortium has collaborated with CEO Ryan d’Almeida to extend Hive & Wellness’s reach on a global scale. The brand’s products are now available in over 35 countries, with its international presence spanning markets such as China, Japan, and the United States.

Business Performance and Portfolio

Hive & Wellness Australia is a major player in the honey industry, sourcing over 15,000 tonnes of honey every year. The company posted impressive gross sales figures, approximately $150 million, for the 2025 fiscal year.

Besides Capilano, Hive & Wellness Australia also owns other notable brands including Barnes Naturals and Wescobee, further diversifying its portfolio and strengthening its market positioning.

Questions & Answers

What prompted Hive & Wellness Australia to initiate a business review?
The company decided to undertake a strategic review following unsolicited expressions of interest in its business operations.

Which firms were involved in taking Capilano Honey private in 2018?
Wattle Hill Capital, ROC Partners, and Australian Capital Equity formed a consortium to transition Capilano Honey to private ownership, resulting in the formation of Hive & Wellness Australia.

What brands does Hive & Wellness Australia own apart from Capilano Honey?
The company’s portfolio includes a number of brands such as Barnes Naturals and Wescobee, in addition to Capilano Honey.

July 10, 2025
Leuca Unveils Vodka-infused Water: A Healthy Twist To Ready-to-drink Beverages

Leuca, an Australian beverage company known for its ready-to-drink (RTD) products, has introduced its inaugural non-sparkling, vodka-infused water, augmented by two fresh fruit flavors.

The new offerings, Apple Blackcurrant and Watermelon Mint Lime, are crafted with less sugar and natural fruit flavors. They blend pure water with triple-distilled top-grade vodka, providing a unique carb-free, non-fizzy beverage experience.

The Vision Behind Leuca’s New Flavors

Co-founder of Leuca, Shaun May, explains the concept behind the development of these beverages. According to May, finding a satisfying drink often involved a trade-off with sugar or additives. With the creation of these new Leuca beverages, consumers can enjoy a flavorful drink without the concerns of excessive sugar or carbonation.

Availability and Distribution

Prior to its official debut, the RTD collection from Leuca received extensive interest and was pre-ordered by well-known venues in Bondi, including Beach Road Hotel and Neighbourhood Cellars.

The new flavors, each with an Alcohol By Volume (ABV) of 4 percent, are available in 330ml cans.

Questions & Answers

What are the new flavors introduced by Leuca in their vodka-infused water range?
The new flavors introduced by Leuca are Watermelon Mint Lime and Apple Blackcurrant.

What is the unique selling proposition of these new Leuca beverages?
These beverages are non-carbonated and have less sugar, offering a fresh and healthy alternative in the ready-to-drink beverage market.

Where can the new Leuca beverages be purchased?
The beverages can be purchased at renowned venues in Bondi, including Beach Road Hotel and Neighbourhood Cellars. They are also available in 330ml cans for broader distribution.

July 10, 2025
Bega Group Launches High Protein Milk, Tapping Into Rising Health-conscious Market Trend

Introduction

In response to growing consumer interest in the natural nutritional benefits of dairy, Bega Group’s Dairy Farmers brand is poised to unveil its High Protein Milk. The product, notable for its high protein content, aims to capture a market increasingly focused on the health advantages of daily food consumption.

Product Features

Each 300ml serving of Dairy Farmers’ High Protein Milk contains 18 grams of dairy protein. According to the company, this is the highest concentration of protein in any dairy milk currently on the Australian market. The product matches the protein levels found in Bega’s existing The Complete Dairy 1L range. Furthermore, this high-protein milk maintains the creamy flavor of traditional full-cream milk, balancing health benefits with taste.

Health and Nutritional Benefits

Katrina Strazdins, group manager of nutrition at Bega Group, noted that Dairy Farmers High Protein Milk is also rich in calcium. Therefore, when incorporated into a balanced diet, it can serve as a valuable tool for maintaining strong bones and muscles. Additionally, it can aid post-exercise recovery through its high protein content.

Market Trends and Demand

The product’s launch aligns with the rising demand for high-protein foods. Bega Group has observed a 23% year-on-year increase in the high-protein category. This trend is being driven by consumers that seek greater functional benefits from their everyday diets. Anjali De Silva, marketing manager of white milk at Bega Group, expressed that this growth in dairy milk presents an opportunity for consumers to leverage its potential as a convenient and natural source of high-quality protein.

Availability

Starting from July 14, Dairy Farmers High Protein Milk (2L) will be available in Coles stores throughout NSW, Victoria, and SA.

Questions & Answers

What is the protein content of Dairy Farmers High Protein Milk?
A 300ml serving of Dairy Farmers High Protein Milk contains 18 grams of dairy protein.

What is the significance of high protein in milk?
High-protein milk can assist in maintaining strong bones and muscles, as well as aiding recovery after exercise.

Where and when will Dairy Farmers High Protein Milk be available?
Dairy Farmers High Protein Milk will be available from July 14 in Coles stores across NSW, Victoria, and SA.

July 10, 2025
Starbucks’ China Venture Sparks Interest: Possible $10 Billion Stake Sale On Horizon

Starbucks’ China Business Draws Significant Interest

Starbucks’ China venture has recently garnered substantial interest for a potential stake sale. The unit is speculated to be worth up to a staggering $10 billion. According to insider information, a multitude of entities is in the race for the stake, including Asian private equity firms Centurium Capital and Hillhouse Capital, as well as American counterparts Carlyle Group and KKR & Co.

Possible Ownership Structure

The multinational coffee company may retain a 30% stake in its China business if a deal goes through. The remaining portion would be divided among several investors, each maintaining a stake of less than 30%.

No Official Comments Yet

At this point, there has been no official response from Starbucks, Centurium, Hillhouse, Carlyle, or KKR regarding these claims. Until now, this information has not been independently corroborated.

No Full Sale for Starbucks China

Despite the current speculation, Starbucks clarified last month that it is not considering a complete sale of its China operations. This announcement followed the initiation of a formal sale process for Starbucks’ China operations that commenced in May.

Offers Under Evaluation

Starbucks has received non-binding offers from approximately 30 domestic and foreign private equity firms. The coffee giant is currently assessing these proposals, the proposed deal structures, and the value creation plans presented by the bidders.

According to sources, the shortlist of potential investors could be ready within the next two months. However, it is unlikely that the transaction will be finalized by the end of this year.

Questions & Answers

Who are some of the potential buyers for Starbucks’ China business?

Potential buyers include Asia-based private equity firms Centurium Capital and Hillhouse Capital, as well as US firms Carlyle Group and KKR & Co.

What percentage of the Starbucks China business might the company retain after the sale?

Starbucks may retain a 30% stake in its China operations post-sale.

When is the deal likely to be finalized?

While this is subject to change, the deal is currently unlikely to be completed before the end of this year.

July 9, 2025
Flash Coffee Welcomes New CEO to Drive Exciting Expansion Plans in Indonesia

Flash Coffee is gearing up for a new chapter in its growth story with the appointment of Bardon Matthew as its new chief executive officer. The company is making a strategic pivot towards Indonesia, singularly focusing on this market in an effort to enhance its turnaround and growth trajectory.

Navigating the F&B Landscape

With a robust track record spanning over two decades in Southeast Asia’s food and beverage sector, Matthew’s goals are explicit: to scale the business profitably and strengthen operational efficiencies. His leadership comes on the heels of pivotal strategic updates, including a decisive commitment to achieving disciplined, store-level profitability, which subsequently helped secure a fresh $3 million funding round.

A Journey from Barista to CEO

Matthew’s journey is as rich as the coffees Flash serves. Starting as a barista, he climbed the ranks through various esteemed establishments including Starbucks, J.Co Donuts & Coffee, Maxx Coffee, and Krispy Kreme. Most recently, he spearheaded a 230-store network at Fore Coffee during an impressive growth phase. His wealth of experience has equipped him with the insights and strategies needed to navigate the complexities of the industry.

Bold Expansion Plans

“I don’t believe in the status quo,” Matthew states emphatically. “With the right teams and systems, we can build for long-term success. I’m excited to scale Flash Coffee in my home market.” The ambitious plan includes scaling to over 500 stores by the end of 2025, with an immediate target of 80 locations, branching out to two new cities beyond Jakarta and Bandung. By 2026, Flash Coffee aims to have established 130 stores across Indonesia, marking an extraordinary leap on the regional retail scene.

Will Coffee Shops Rule the Streets?

As Flash Coffee ramps up its operations, one can’t help but wonder if the aroma of coffee will soon become an inseparable part of Indonesia’s bustling streets.

Questions & Answers

What are Bardon Matthew’s main goals as the new CEO of Flash Coffee?
His primary objectives include scaling the business profitably, enhancing operational strength, and leading the company’s growth in Indonesia.

How many stores does Flash Coffee plan to open in Indonesia?
Flash Coffee aims to expand to over 500 stores across Indonesia, with an initial goal of 80 stores by the end of 2025.

What is Bardon Matthew’s background in the food and beverage industry?
Matthew has over 20 years of experience, having held leadership positions at various notable brands including Starbucks and Krispy Kreme, and most recently managed a 230-store network at Fore Coffee.

July 8, 2025
Asia Pacific Sees Food Delivery Market Surge to 23% Amid Growing Consumer Demand

In a remarkable shift, delivery has emerged as the leading channel in Asia Pacific’s foodservice market, skyrocketing from 10% in 2019 to a projected 23% by 2024, according to the latest insights from Euromonitor International. This evolution is part of a larger trend, with the region now accounting for a staggering 40% of global foodservice sales and poised to grow at an impressive 6% compound annual growth rate (CAGR) through 2029.

Globally, the appetite for delivery services has also doubled, constituting 21% of the market in 2024, up from just 9% in 2019. Even against a backdrop of inflation and economic uncertainty, the global foodservice sector expanded by 5.5% in 2024, reaching a hefty $3.2 trillion. Asia Pacific contributed significantly, hitting $1.3 trillion— a 6% increase from 2023 and surpassing pre-pandemic levels.

“Inflation and economic uncertainty weigh heavily on consumers,” remarked Rocio Franco, senior consultant at Euromonitor International. “While transaction levels have rebounded to pre-pandemic figures, signaling robust demand within the industry, consumers are increasingly selective, opting for budget-friendly dining choices.”

Looking ahead, delivery is expected to climb to 26% of Asia Pacific’s foodservice market by 2029, while traditional dine-in options will likely plateau at 64%. The surge is largely fueled by third-party delivery apps that entice customers with aggressive discounts, loyalty incentives, and waived service fees, driving order frequency through the roof. Limited-service restaurants are also thriving, catering to price-sensitive consumers with smaller, more affordable menu items.

“For restaurant operators, the challenge lies not only in competitive pricing but also in creating memorable experiences, embracing digital strategy, and fostering brand loyalty,” Franco added, shedding light on the new rules for thriving in this dynamic market.

Among the standout segments, specialist coffee and tea shops experienced an impressive 13% growth in 2024, totaling $39 billion in the Asia Pacific region. Seen as affordable luxuries, these establishments are rapidly proliferating, particularly in cities like Singapore, as they expand their offerings and footprint.

Questions & Answers

What is the current market share of delivery services in Asia Pacific’s foodservice sector?
Delivery services have surged to account for 23% of Asia Pacific’s foodservice market in 2024, a significant increase from just 10% in 2019.

How has the global foodservice market performed in the face of economic uncertainties?
Despite inflation and economic challenges, the global foodservice industry grew by 5.5% in 2024, reaching $3.2 trillion, with Asia Pacific seeing a robust growth to $1.3 trillion.

What strategies should restaurant operators consider to remain competitive?
Operators are encouraged to focus on providing value beyond just price, enhancing customer experiences, harnessing digital tools, and cultivating brand loyalty to thrive in the current market landscape.

July 7, 2025
Vietnam’s Durian Exports Plummet for Fifth Month Amidst Ongoing Challenges in China Market

Vietnam’s durian export market has experienced a staggering decline, plummeting 58% year-on-year in the first five months of 2023, with total revenue dropping to $386 million. Once celebrated as the golden fruit of the nation, durian’s dominance in Vietnam’s fruit and vegetable exports has sharply decreased, with its share sliding from 35% at the start of the year to a mere 17%, as reported by Vietnam Customs.

China’s Demand Takes a Nosedive

Strikingly, exports to China—the primary destination for Vietnamese durians—fell to $278 million, marking a drastic 67% reduction compared to the same period last year. This downturn is particularly concerning given that durian is a crucial pillar of Vietnam’s agricultural economy, which saw overall exports of fruits and vegetables dip by 13.5% to $2.3 billion.

Stricter Screening Hurdles for Exporters

Exporters are now grappling with heightened scrutiny as China tightens its import regulations. “China has intensified checks for heavy metal residues, plant quarantine, and fraudulent growing area codes, making customs clearance more challenging,” stated Dang Phuc Nguyen, general secretary of the Vietnam Fruit and Vegetable Association. Due to these new standards, many businesses are opting for smaller shipments rather than risking large contracts fraught with spoilage fears. Some have even halted exports altogether, shifting their focus to documentation and compliance efforts.

Innovative Solutions Proposed for Compliance

To navigate these tumultuous waters, Nguyen has suggested the establishment of mini testing laboratories for banned substances at farm sites, similar to initiatives taken in Thailand. “Fruits should be tested at farms and given compliance certificates. They then can be verified by China-approved labs before being exported,” he emphasized, pointing to the potential for more efficient customs processing.

Meanwhile, Hoan Vu Inspection—a company authorized by China for quality testing—has urged better management of illegal fertilizers and the formulation of clearer cultivation guidelines. Efforts must also be made to remediate soil contaminated with heavy metals to promote sustainable farming practices.

Cross-Border Cooperation for Future Success

During a meeting on May 28 between officials from Vietnam’s Ministry of Agriculture and Environment and China’s General Administration of Customs, both sides agreed to extend working hours at customs and deploy additional personnel at border checkpoints to ease congestion. In a sign of optimism, China has increased its list of approved sources by adding 829 growing areas and 131 packing facilities in Vietnam for durian exports.

Vietnam’s Agriculture Minister Do Duc Duy hailed this development as “a significant technical step and encouragement for businesses and farmers.” Additionally, Vietnam has proposed several key measures, including amending food safety policies to facilitate trade, accelerating customs clearance, and approving more laboratories equipped to test for cadmium and other harmful substances. A detailed report outlining Vietnam’s dedication to reinforcing the production, processing, and export supply chain has been submitted, signaling a commitment to restoring the glory of its beloved durian.

Questions & Answers

What factors contributed to the decline in Vietnam’s durian exports?
The decline is primarily attributed to stricter import regulations and enhanced screening measures imposed by China, which accounts for a significant portion of Vietnam’s durian market.

What solutions are being proposed to improve durian exports?
There are calls for establishing mini testing labs for banned substances at growing sites and providing compliance certificates for fruits, allowing for smoother customs processes.

How is the Vietnam government responding to the export challenges?
Vietnam’s government is enhancing cross-border cooperation with China, extending customs working hours, and amending food safety policies to facilitate trade and improve export logistics.

July 4, 2025
Hong Kong’s Dining Industry Struggles: Super Star Seafood Restaurant Closes, Leaving 50 Employees Jobless

The vibrant culinary scene in Hong Kong has taken another hit as Super Star Seafood Restaurant announced its closure this week. The notice, posted at the restaurant’s last remaining outlet in the Moko shopping centre, highlights the troubling landscape for the city’s dining industry. “In recent years, the catering industry in Hong Kong has been facing structural challenges,” it noted.

According to a report by the South China Morning Post, the closure announcement cited a continuation of weak local consumer sentiment, coupled with profound shifts in tourist spending behaviors that have adversely impacted business. The restaurant described its struggle to negotiate rent adjustments or suspensions with landlords, ultimately leading to an impasse.

This abrupt closure leaves approximately 50 employees in a state of uncertainty as they grapple with the aftermath. Many were informed just hours before the shutdown, around 11 p.m. the night prior. These workers are now collaborating with the Federation of Hong Kong and Kowloon Labour Unions to seek resolutions regarding their employment status. Experts predict that the number of affected employees may rise as more details emerge.

Compounding their woes, the restaurant reportedly owes about HKD6 million in outstanding payments, including one and a half months of back wages, unclaimed annual leave, and termination payments for numerous workers. Among them, 15 employees meet the required tenure for potential severance payments.

Founded in 1989, the Super Star Group was once a powerhouse in Hong Kong’s dining scene, operating 16 branches at its peak. However, the Moko branch had become the final outpost of a brand that once boasted widespread popularity. The closure reflects a broader trend in the region, where a significant number of establishments have shuttered their doors in recent months due to high rents and dwindling consumer spending.

On the heels of Super Star’s announcement, the Four Point Gold Restaurant chain declared its own closure of one of its two remaining locations. Their statement resonated with the echoes of many in the industry: “Can’t stand up to times, can’t stand up to the current market.” Last month, King Parrot Group, another stalwart in the dining business, closed nine of its eateries and reportedly owed staff over HKD1 million in unpaid wages and benefits, further underlining the urgent issues plaguing Hong Kong’s restaurant sector.

Questions & Answers

What factors led to the closure of Super Star Seafood Restaurant?
The restaurant faced structural challenges within Hong Kong’s catering industry, including weak consumer demand and changing tourist spending habits, which ultimately impacted its viability.

How are the affected employees handling the situation?
About 50 employees are seeking assistance from the Federation of Hong Kong and Kowloon Labour Unions to navigate their employment issues, as they deal with unresolved wages and potential severance payouts.

What does the closure of Super Star Seafood Restaurant signify for the local dining scene?
This closure reflects a troubling trend in Hong Kong’s restaurant industry, where ongoing challenges like high rental costs and reduced consumer expenditures are driving many beloved eateries to shutter their doors.

July 4, 2025
Ribena Reveals Bold New Brand Identity: Striking Balance Between Heritage And Modernity

Iconic beverage label Ribena has recently introduced a new brand identity, developed with help from the renowned creative team at Elmwood. With the aim of maintaining the brand’s familiarity while enhancing its shelf appeal, the revamped identity features a bold new logo while retaining key elements of its heritage.

A New Twist to An Old Favorite

The updated visual identity for Ribena features a reimagined logo where the traditional blackcurrant-colored wordmark is replaced by a bolder red hue. The curvature in the old lettering has been transformed into a more streamlined and clean baseline. The alterations also extend to the letterforms, which have been molded to look more “plump and juicy”, further emphasizing the brand’s fruity image.

Striking the Balance Between The Old And The New

Charlotte Distefano, Elmwood’s Creative Director, explained that their mission was to strike a balance between ‘familiar difference’. They observed that despite customers’ love for Ribena’s taste, the brand was often overlooked on store shelves. Therefore, the goal was to create a design that was immediately recognisable as Ribena, whilst boosting brand visibility and establishing a consistent look and feel.

The Blend of Heritage and Modernity

Key, heritage-linked elements, such as Ribena’s blackcurrants, have been retained in the rebranding, but are now subtly positioned in the background. A fresh “juicy droplet icon” has been introduced beneath the fruit, complemented by a vibrant purple backdrop and gold accents to further augment the brand’s aesthetic appeal.

Elmwood confirmed that in trials, the refreshed packaging showed significant improvements across measures such as purchase intent, recall, and perceived taste, while still being easily identifiable as Ribena. Ribena, a company established in 1938, is currently held by Suntory Beverage & Food GB&I.

Questions & Answers

What are the key changes in Ribena’s new logo?
The former blackcurrant-hued wordmark has been replaced by a bolder red logo and the curved old lettering has been simplified into a cleaner, straight baseline.

What was the goal of Ribena’s redesign?
The aim was to create an instantly recognisable yet distinctive design that enhanced the brand’s visibility and created a consistent look and feel.

How has the reaction been to the new packaging?
The new design performed well in trials, showing improvements in purchase intent, recall, and perceived taste, while maintaining its recognisability as Ribena.

July 4, 2025
Unprecedented Heatwave Hits Matcha Production: Global Demand Soars Amid Price Surge

Devotees of the highly coveted matcha green tea may need to dig a little deeper into their pockets as a result of unprecedented temperatures in Japan causing a considerable decrease in matcha production. This comes amid a worldwide surge in demand for the popular drink, resulting in significant supply strain and skyrocketing prices, according to farmers and industry insiders.

Impact of Climate on Matcha Production

The Kyoto region, a major contributor to Japan’s matcha production, experienced severe heatwaves last summer. The region accounted for roughly one-fourth of Japan’s total production of tencha – the tea leaves used in the production of matcha – which faced crippling damage due to the extreme heat. The poor yield from the recent April-May harvest is a direct result of Japan’s hottest year on record.

Masahiro Yoshida, who belongs to a family of farmers that has been in the tea business for six generations, reported a significant decrease in his yield. This year, he was only able to harvest 1.5 tons of tencha, a reduction of 25% compared to his usual harvest of two tons.

“The heatwave last year was so severe that it damaged the tea bushes, significantly reducing the number of tea leaves we could harvest,” Yoshida stated.

Global Demand for Matcha

Global interest in matcha has seen a sharp increase in recent years, fueled by health-conscious millennials and Gen Z consumers. Trendy cafes worldwide now offer matcha-infused products ranging from lattes and smoothies to desserts.

The finely ground tea is highly favored for its rich antioxidant content and higher caffeine levels compared to other green teas. Its popularity received a significant boost last fall due to increased social media attention, resulting in purchase limits being imposed by some wholesalers.

Tealife, a Singapore-based wholesaler, founder Yuki Ishii confirmed that matcha demand from his customers increased tenfold last year and continues to rise, despite dwindling supplies from Japan.

The Future of Matcha Production

Japan’s tencha production reached 5336 tons in 2024, reflecting an increase of almost 2.7 times over the previous decade as more farmers shifted their production towards this crop. However, the Japanese Tea Production Association anticipates a decrease in matcha output this year.

Marc Falzon, who sources tea from Uji farmers for his New Jersey-based milling company, expressed disappointment with the current situation. He noted that while many hoped for a more abundant harvest this year to alleviate some of the shortages, it doesn’t seem likely.

Despite a 25% increase in the export value of Japan’s green tea, including matcha, which amounted to 36.4 billion yen (US$252 million) in 2024, the shortfall continues. Tencha prices have escalated to record highs, with a May auction in Kyoto reaching 8235 yen per kilogram, a 170% increase from the previous year.

While Japanese producers are making efforts to increase matcha production, the newly planted fields will not be ready for harvest for another five years, according to Falzon. As such, he anticipates even more significant price increases in the near future.

Questions & Answers

Why has there been a decrease in matcha production?
Record temperatures and severe heatwaves in Japan, particularly in the Kyoto region, have significantly impacted matcha production, leading to weak yields.

What factors have contributed to the surge in global demand for matcha?
The global demand for matcha has increased due to health-conscious millennials and Gen Z buyers. Also, increased social media attention and the introduction of matcha-infused products in cafes worldwide have contributed to its popularity.

What are the implications of the current matcha shortage?
The shortage of matcha has led to record-high prices and imposed purchase limits by some wholesalers. Despite attempts to increase production, the issue is unlikely to be resolved in the near future, given that newly planted fields require five years to harvest.

July 4, 2025
Haigh’s Chocolates Launches Luxurious Hot Chocolate Cube In Celebration Of World Chocolate Day

Haigh’s Chocolates, a renowned confectionery company, recently introduced a limited-edition product called the Hot Chocolate Cube. This new offering was launched in celebration of World Chocolate Day, which is observed annually on July 7th.

The Ultimate Indulgence

Characterized as the epitome of luxury, the Hot Chocolate Cube is constructed with a marshmallow centre encased in a layer of rich, dark chocolate ganache. This delicious concoction is then enveloped in a smooth milk chocolate casing. This carefully crafted combination of flavors provides an indulgent treat for chocolate enthusiasts.

The company suggests two ways to enjoy this delectable product. One can either melt it in warm milk, creating a delightful hot chocolate beverage, or simply devour it as it is, appreciating its unique combination of textures and flavors.

Availability and Pricing

The Hot Chocolate Cube from Haigh’s Chocolates is retailed at $14.50 for a pack of four. It can be found in all Haigh’s stores, which are dotted across various Australian locations including Adelaide, Melbourne, Sydney, and Canberra.

Questions & Answers

How is the Hot Chocolate Cube from Haigh’s Chocolates designed?
– The Hot Chocolate Cube is a marshmallow cube layered with dark chocolate ganache and wrapped in milk chocolate.

How can the Hot Chocolate Cube be enjoyed?
– It can be melted in warm milk to make a hot chocolate or consumed directly as a treat.

Where can the Hot Chocolate Cube be purchased?
– The product is available in all Haigh’s stores across Adelaide, Melbourne, Sydney, and Canberra in Australia.

July 4, 2025
Del Monte Foods Files For Chapter 11 Bankruptcy To Facilitate Business Sale

Del Monte Foods, a renowned food production company, has recently applied for Chapter 11 bankruptcy protection within the United States. This move comes as a part of the company’s strategy to facilitate a successful sale of its business operations.

Restructuring Support Agreement

In order to conduct a comprehensive sale of all or most of its assets, Del Monte Foods has settled on a restructuring support agreement (RSA) with several of its lenders. Furthermore, to maintain sufficient liquidity throughout this transition, the company has secured a staggering $912.5 million in debtor-in-possession financing.

Despite the ongoing bankruptcy proceedings, the company intends to keep its business operations running normally and without any interruptions.

A Necessary Step Towards a Brighter Future

The company’s President and CEO, Greg Longstreet, has acknowledged the challenging circumstances that have been accentuated by a rapidly changing macroeconomic environment. Longstreet stated, “After thoroughly evaluating all possible options, we concluded that a court-supervised sale process is the most effective method to expedite our turnaround and establish a stronger and more resilient Del Monte Foods.”

He further added that the company, with a renovated capital structure, improved financial position, and new ownership, will be better equipped to ensure long-term success.

A Rich Heritage

Founded in 1886, Del Monte Foods boasts a vast portfolio including the canned fruits and vegetables brand Del Monte, the broth and stock business College Inn, and tea brands like Joyba. It should be noted, however, that certain non-US subsidiaries of the company are not part of the Chapter 11 proceedings and continue to operate as regular.

Clarification on Affiliations

In a recent development, Fresh Del Monte Produce Inc, which is listed on the NYSE, clarified that it has no financial or operational ties with Del Monte Foods. The two companies are entirely separate entities, with no shared ownership, governance, or operations.

While both companies have rights to the Del Monte name due to historic licensing arrangements, they operate under unique ownership and cater to different geographical markets.

Questions & Answers

What is the purpose of Del Monte Foods filing for Chapter 11 bankruptcy?
The company has filed for bankruptcy to facilitate a successful sale of its business.

How will Del Monte Foods maintain operations during the bankruptcy proceedings?
The company has secured $912.5 million in debtor-in-possession financing to ensure sufficient liquidity throughout the process.

Are Fresh Del Monte Produce Inc and Del Monte Foods affiliated?
No, the two companies are entirely separate entities, with no shared ownership, governance, or operations.

July 4, 2025
Cafe Deco Pizzeria Refreshes its Elements Branch with a More Expansive Ambience and Convivial Menu

CAFE DECO PIZZERIA, the home of deliciously thin, light and crispy pizza and eclectic pan-European dishes, unveils a fresh and inviting new look at ELEMENTS in West Kowloon. The popular casual-dining venue managed by Cafe Deco Group offers a sleeker, more contemporary Italian vibe and additional seating for those seeking the house-signature thin-crust pizzas that have delighted locals and visitors for two generations. This revitalised space continues the legacy of Cafe Deco at the Peak, renowned for its stone-oven pizzas in the 1990s.

Spanning more than 2,100 sq. ft, the pizzeria now accommodates 118 diners in welcoming contemporary interiors with calming neutral tones and wood accents. Pizzas are made to order with premium Caputo ‘00’ Pizzeria Flour, sun-ripened seasonal tomatoes and textured mozzarella from Italy, and baked in a state-of-the-art Wood Stone oven that reaches perfect temperatures for enhanced flavours and a crispy finish.

In addition to its delectable pizzas, the menu features flavourful comfort food, taking diners on a journey from Italy to Europe and beyond. With tempting starters, nourishing soups, hearty main courses, and decadent desserts, complemented by an everyday happy hour, it is the perfect haven for family gatherings and get-togethers with friends.

To mark its reimagined space, CAFE DECO PIZZERIA introduces new delicacies that are set to become firm favourites with lively diners looking to share. Trio Pork BBQ Pizza (HK$188) is an ideal summer meaty feast featuring sausage, ham, bacon and an elevated barbecue sauce that evokes the sizzle of country-park family outings. New starters include delectable Baked Garlic Flat Bread (HK$68), moreish Truffle Fries (HK$88) and Squash & Parmesan Croquettes (HK$98), a cheesy treat with pumpkin and lemon aioli. Japan’s savoury pancake brings a new twist to the street-food-inspired Okonomiyaki Corn Ribs (HK$98), dressed with bonito, sesame and seaweed.

New mains include Grilled Togarashi Spring Chicken (HK$228), featuring tender half chicken with chilli-pepper togarashi seasoning, served with baby carrot, kale, orange and red onion. Blue Mussel (500g, HK$198) showcases sweet Australian mussels in a creamy herb sauce, perfect with garlicky toast. The dessert menu now offers four tempting options at HK$78 each, starring all-time favourites Fresh Strawberry, Mascarpone Cream and Banoffee Delice.

Smoked Tuna Belly with Free Range Egg (HK$198) is the headlining pizza of the house, with gorgeous gooey, yolky egg highlighting a rich topping of tuna, shiitake, salmon roe, edamame, sakura shrimp and teriyaki eggplant paste. A premium surf and turf offering of M6 Wagyu Beef & Prawn (HK$208) with asparagus and capsicum; and Seafood Supreme (HK$198) embracing fresh seaside aromas and flavours of scallop, shrimp, crab meat, cuttlefish and mussel are other must-order pizzas.

Beef Tartare (HK$168) with truffle cream on a toasted baguette; Roasted Octopus (HK$168); Garlic Prawn (HK$128) with a chilli kick served with sourdough; and House Spiced Chicken Wing (HK$108) stand out among the appetiser selections.

Chef’s pasta recommendations include Tiger Prawn Linguine (HK$198) in a rich lobster cream sauce, the classic Linguine Alle Vongole (HK$178) with clams, white wine butter sauce, chilli and parsley, and Italian Sausage Rigatoni (HK$172) with pancetta, tomato cream, parmesan and a healthy crunch of kale and pea. The beloved Braised Pork Belly & Pumpkin Risotto (HK$178) features generous chunks of pork belly and roasted pumpkin, with kale, hazelnut and pumpkin seeds.

Carnivores will enjoy the juicy USDA Black Angus Ribeye Steak (300g, HK$388) served with fries, roasted wild mushrooms and garlic herb butter; Slow-cooked Pork Rack (HK$248) is paired with tangy braised red wine cabbage, silky potato purée and caramelised apple; and an attractive Wagyu Beef Burger (HK$182) has all the expected accompaniments.

Delicious new arrivals and house specials are available in Combo Sets for sharing on Saturday, Sunday and public holidays – choose 1 snack, appetiser and main for 2 people at HK$458, or 2 of each for HK$928 for 4 diners. Coffee or tea is included, with upgrades to speciality drinks for HK$18 each or HK$30 for a glass of house wine, Prosecco or a cocktail or mocktail. Dinner Sets are priced at HK$598 for 2 and HK$1,198 for 4, offering great value for weekday indulgence after 6:00 p.m. (excluding public holidays). Lunch Sets, served from 12 noon to 3:00 p.m., start at HK$128 per person and comprise a starter and a main, with dessert at 50% off.

The beverage menu has been refreshed, featuring vibrant cocktails and mocktails ideal for summer. Priced at HK$82 each, premium cocktails are crafted in-house, including the tropical The Enchanted Garden with white rum, peach liqueur, coconut water, butterfly pea tea and lemon juice. The Darker Secret combines gin with hibiscus and lemon, while The Belly Button mixes vodka, apple juice, lemon juice and kiwi.

Mocktails (HK$72 each) are equally imaginative, such as Bed of Roses, a blend of jasmine tea, butterfly pea tea and coconut water with a milky head and edible petals. Tuscan Afternoon combines green grape pulp and cranberry juice with lemon and rosemary, while Mango & Orange Nojito boasts fresh fruits and mint leaves. Happy Hour enlivens each day with rotating promotions.

Gelato Milkshakes (HK$78) are house signatures made with premium Bonne Nature gelato, featuring rich Valrhona chocolate and flavourful Adamance fruit purées. Topped with cream and colourful accents, flavours include Chocolate with Guanaja 70%, Strawberry using wild strawberry purée, and White Chocolate Lotus Biscoff combining Dulcey 35% and caramelised biscuit.

July 2, 2025
Sichuan Rouge to Open Soon in Midtown, Causeway Bay Celebrating a Spectrum of Regional Flavours

Sichuan Rouge, a vibrant new culinary gem, is set to open in early July 2025 at Soundwill Plaza II, Midtown, Causeway Bay. Helmed by renowned Sichuan chef Hu Taiqing and homegrown veteran Kenny Chan, the restaurant aims to showcase the true essence of affordable, fine Sichuan cuisine. With authentic ingredients sourced from Sichuan province and Chongqing, the team will challenge the notion that Sichuan food is solely about numbing spiciness, or mala, presenting instead a rich and complex array of flavours.

Spanning more than 1,000 sq. ft, Sichuan Rouge’s interior design is inspired by the glamorous nightlife hotspot of Shek Tong Tsui in 1930s’ Hong Kong. Taking its lead from antique Chinese hard-wood cabinets and traditional Sichuan architecture, the space is dressed with dark wood-grained tables and chairs, a wooden archway and beams bedecked with Chinese lanterns, ornate carved window frames and old-fashioned neon signs – transporting diners back to an era of rich sentimentality. The main colour palette of deep, decadent reds extends from wall panels hand-painted with floral motifs to crimson velvet upholstered seating. Soft orange-red wall lighting reflects the vivid, lively essence of Sichuan cuisine.

The main dining room seats a total of 76 people, with diners also invited outside to the terrace of its sister restaurant, modern Hong Kong hot-pot destination A Smoking Affair, to experience a unique Sichuan-style happy hour with beautiful views of Victoria Harbour.

Lauded as a Culinary Master of China, Chef Hu Taiqing is an iconic figure in Sichuan gastronomy, known for his contemporary flair and crowd-pleasing hotpot brands. In a glittering career spanning more than 30 years, he has won numerous honours, including the ‘Gold Award’ in the 7^th China Hotel Industry Professional Skill Competition – Sichuan District, and the ‘King of Chef’ award in the very first edition of a competition for famed chefs and restaurants in China. Chef Hu regularly serves as a guest lecturer and competition judge and appears on television food shows in mainland China, further consolidating his elevated status in the industry.

Known locally as the walking dictionary of contemporary Sichuan cuisine, Chef Kenny Chan hails from a family of culinary artists who once operated a Sichuan bean-paste factory in Hong Kong. In his nearly 60 years as a chef, he has led the kitchens of many former top-rated Sichuan restaurants, including the Michelin-recommended Yunyan, Lumiere Sichuan Bistro + Bar, Sze Chuen Lau in Wanchai, and the World Trade Center Club. Among the culinary highlights of his distinguished career has been cooking for global political and business celebrities and hosting banquets for visiting British royal family members such as the Prince of Wales and the Duke of Edinburgh.

Revered for its “hundred dishes and hundreds of flavours”, the complexity of Sichuan cuisine stems from the clever and careful use of local spices – an art of seasoning perfected over more than 3,000 years. There are 24 classic Sichuan flavour profiles, each imbued with the wisdom of the region’s Ba-Shu food culture, and achieved through precise matching of key ingredients. At the heart of the cuisine are the three peppers – the palate-numbing Sichuan pepper, hot and spicy chilli pepper, and pepper – and the golden trio of spring onion, ginger and garlic.

Sichuan Rouge is committed to revealing the region’s authentic but less well-known flavour essences, while layering the menu with the creativity of its master chefs and an integration of Chinese and Western cultures. A bouquet of more than 40 spices and herbs imported from Sichuan and Chongqing infuses a feast of appetisers, soups, classic hot dishes, authentic rice and noodle preparations, and desserts, all showcasing the wonderful diversity of Sichuan flavours.

Among must-try appetisers are Razor Clam with Sichuan Peppercorn, combining the plumpest razor clams with a refined sauce delivering spicy and numbing flavours; and the popular Chengdu street food of Sliced Beef and Ox Tripe in Chilli Sauce, whose secret recipe of red chilli oil with a splash of Baoning black vinegar has the perfect ratio of spiciness and sourness. Other highlights include the melt-in-the-mouth Deep-Fried Sliced Beef with Sichuan Peppercorn and Rock Salt; Chilled South African Abalone with Hangzhou Chilli; Young Pigeon with Pepper, and more.

The menu is grounded in an array of home-style main dishes including the invitingly spicy Smoked Eel Wrapped with Fried Pork Intestine, which embodies the craftsmanship of the chefs. Smoked boneless local white eels are stuffed with chitlins marinated in fermented chilli bean paste, then diced and garnished with fried chillies. Featuring abalone and prawns, Duck Blood in Chilli Sauce is a luxurious take on a street-food tradition, while Mapo Tofu with Lobster pairs a lobster weighing approximately one catty with tender, silky tofu doused in hot red oil, resulting in spicy, fresh aromas and a delightful lingering aftertaste.

Rich in flavour and texture, Sautéed Prawn with Chilli Sauce is crispy on the outside and tender on the inside. Savoury and mellow on the palate,Twice-Cooked Pork with Black Bean and Soybean Paste is packed with Sichuan farm flavours. Sichuan Style Boiled Hand Cut Beef is similarly authentic, the meat imparting soft, spicy freshness as it ignites the taste buds.

“Since ancient times, the Sichuan Basin has been called the ‘Land of Abundance’, thanks to its vast fertile land. Chilli peppers were not introduced to China until the late Ming Dynasty, so traditional Sichuan cooking featured milder and more nuanced flavours compared to the bright red, spicy profile widely known today,” says Chef Kenny Chan. “Chef Hu and I are excited to bring diners the original, diverse flavours of this glorious cuisine – a regional treasure that is in urgent need of rediscovery.”

“Chef Chan and I have carefully curated a menu of many classic Sichuan dishes beloved for their variety of flavours. We hope gourmets from all around the world will come to Sichuan Rouge to appreciate the true essence of Sichuan cuisine and understand that its richness is not limited to numbing spices,” says Chef Hu Taiqing.

Located on the 27^th floor of Soundwill Plaza II, Midtown, 1-29 Tang Lung Street, Causeway Bay, Hong Kong, Sichuan Rouge will celebrate its soft opening in early July 2025. Initially, à la carte dishes will be served during the operating hours of 12 noon to 11 pm daily, with the launch of a dedicated lunch menu to follow in early August 2025.

July 2, 2025
Malaysia Expands Durian Horizons: Introducing Premium Varieties Beyond the Beloved Musang King

In a bid to elevate its status on the global stage, Malaysia is setting its sights on spotlighting premium durian cultivars, including the Black Thorn, Red Prawn, and Hajah Hasmah. According to Datuk Nor Sam Alwi, director-general of the country’s Department of Agriculture, these lesser-known varieties are undergoing evaluations for future certification and export readiness, focusing on their flavor profile, texture, shelf life, and suitability for long-distance shipping.

China, the top consumer of durians globally, is particularly interested in these exclusive variants, with consumers willing to pay a premium for quality. To facilitate this ambitious plan, the Department of Agriculture is diligently working to register more local cultivars and perform vital agronomic assessments.

On top of this, the department is ramping up efforts to ensure Malaysian farms meet the stringent import standards of their international buyers. This includes compliance with pest control measures, robust traceability systems, and comprehensive export certification schemes.

Abdul Rashid Bahri, director-general of the Federal Agricultural Marketing Authority, pointed out that other elite varieties like IOI and D9 are also undergoing assessments to ensure they comply with the phytosanitary and quality standards expected by export markets, particularly China. Moreover, the agency is actively looking to expand durian exports to new territories, including the U.K., Canada, the UAE, Australia, and the Netherlands.

The durian, often hailed as the “king of fruits,” garners a staggering array of commercially available cultivars—over 200 registered varieties in Malaysia alone. Musang King, long celebrated as the nation’s prized export, remains fiercely protected under Malaysian intellectual property laws, recently renewed for another decade.

Yet, the landscape is shifting with the emergence of newer varieties like the pricey Tupai King, which have shaken up the traditional dominance of Musang King. Beyond these rising stars lies an even broader kaleidoscope of lesser-known durians, such as Hor Lor, Mas Hijau (Green Gold), and the D24 (Sultan).

Consumer appetite for diverse flavors is surging, with many seeking out regional and distinctive kampung durians. The Malaysian Agricultural Research and Development Institute (MARDI) is capitalizing on this trend by developing new hybrid varieties that cater to both local tastes and international markets. A standout in this effort is the MDUR 88, a cross between D10 and D24, boasting a golden yellow hue and a creamy texture that draws favorable comparisons to Musang King.

Promoted for export under the catchy moniker “MARDI Super 88,” this hybrid is seen as a potential game-changer. “Our hybrids, especially MDUR 88, possess the quality needed to compete internationally,” said MARDI representatives.

In recent years, Malaysia’s durian production has surged, with expectations to reach nearly 570,000 tons this year, up from 390,635 tons in 2020. Currently, the nation has around 92,000 hectares devoted to the fruit, a significant increase from 70,000 in 2019.

As the industry continues to expand, 2023 marks a pivotal year with Malaysia exporting 54,374 tons of durians worth RM1.51 billion (US$357 million), with China accounting for nearly half of this export volume. A notable milestone involved securing permission from Beijing to export fresh durians, a leap from the previous limitations of frozen shipments.

Tan Sue Yee, CEO of Malaysian exporter Top Fruits, emphasizes the company’s shifting focus toward more premium varieties like D198, Golden Phoenix, and IOI. “Finding the right variety and the correct quantity is crucial for our export goals,” he stated, highlighting the balance between quality and demand.

Adviser Lim Chin Khee from the Durian Academy applauds Malaysia’s pivot toward premium markets, asserting that the country is strategically leveraging its strengths. “Targeting high-end durians is the ideal path forward for us,” he remarked. “Indeed, charging more for superior quality is a wise move.”

Questions & Answers

What premium durian varieties is Malaysia focusing on for export?
Malaysia is highlighting lesser-known cultivars such as Black Thorn, Red Prawn, and Hajah Hasmah, which are being evaluated for their export potential.

How has durian production changed in Malaysia in recent years?
Durian production in Malaysia is expected to rise to nearly 570,000 tons this year, up from 390,635 tons in 2020, reflecting a growing industry.

What new market opportunities are being explored for Malaysian durians?
Malaysia is looking to expand its durian exports to new markets such as the U.K., Canada, the UAE, Australia, and the Netherlands, in addition to strengthening its ties with existing markets.

June 30, 2025