Better bites: Craveable instant cup legumes, red ginseng treats and coconut chips inspired by Asian food trends

20 Oct 2022 --- Snacking continues to see a plethora of NPD at the intersection of indulgence and healthy eating. Made possible by nutritionally functional ingredients and conscious of today’s dietary trends, food innovators are looking at new takes on the traditional formats of cup noodles and chips. 

FoodIngredientsFirst was in attendance of the showfloor of SIAL 2022, held in Paris, France. At the event, we speak with food brands piloting tasty treats with added benefits. Many of which were inspired by Asian snack trends, which are seeing some time in the spotlight on the market.

Cup legumes for an instant bite
The cup noodles trend, which started in Japan, has now seen its next iteration unfold. We Cup, a brand launched last year by Italy-based legumes specialist Lofrese, exhibited its variety of instant-cook legumes in this classic format appealing to time-starved consumers.

“We are a company that grows our own legumes, which are processed in different ways. We process our flours and flakes out of different legumes,” says Romina Ripani, export manager at Lofrese.

Shredded coconut chips, shrimp crackers, fish skin and vegan beef jerky by Vietnam-based VDTG Food.“We started last year with WeCup, which are instant legumes that are an alternative to instant noodles. They are healthy and can be eaten as a snack by sporty people, celiacs and vegan consumers. For instance, you can get up to 21 grams of protein at the lowest level.”

“The product is also very tasty, that’s why young people like it,” she adds. “Normally eating legumes can be perceived as quite boring. We offer five different flavor.”

We Cup’s Original flavor is its classic offering, with tomato and basil. “Then we have Mediterranean with peppers and olives, then Hot & Spicy with curry, Indian with typical Indian spices, and American with plant-based bacon flavor,” details Ripani.

We Cup’s recipes are made with black lentils, mungbeans, chickpeas and yellow and green peas.

“We have already started talking about the evolution of WeCup, as we have many other ideas to develop other products in cups, always with legumes,” says Ripani. “We’re not just looking at different flavors, but also different flavors, such as mixing legumes with pasta or rice. We are thinking about new recipes because we are always looking for something new.”

Hero root for immunity
Korean red ginseng is a widely consumed health food supplement, cultivated and processed with long time and devotion. Achimmadang is presently exhibiting its range of sweet red ginseng offerings for immunity fortification and an energy kick.

“In Korea, we consume red ginseng in several different types. We have the snack types – such as ginseng, dried slices with sugar – candy and liquid extract, which can be consumed as tea when hot water is added,” details You Jin Seo, general manager of design at Achimmadang.

The main benefit of taking ginseng is that it can reinforce your metabolism and immune system. Normally, ginseng is also good for hypotension. 

Achimmadang’s liquid extracts – in a format similar to sports gel shots – perform similarly to an energy drink, offering an anti fatigue effect. “In Korean dramas, it is common to see characters drinking ginseng extract when they are tired,” You highlights.

The initial land cultivation for red ginseng takes up to one to two years, during which the soil is made ready and the seeds are planted. Following this, the growing phase can take up to four to six years.

Immunity-fortifying ginseng slices, candies and extracts by Achimmadang.“We have two different types- the first is when we grow ginseng from seeds, and the other is when we replant the roots,” details You.

To dig the ginseng and transform it into red ginseng takes between two to eight days, she explains. Following this, the sweetening process to create red ginseng jeongkwa – a preserved form of the full root – takes five to seven days.

Processing the ginseng into a concentrated format takes up to ten days. “We process the machine by washing them first then processing them through a dehydrator machine,” says You.

Crispy tropical chips
Another popular Asian snack enjoying time on the showfloor was coconut chips, presented by VDTG Food. The chip is a form of grated coconut, fried and flavored with minimally processed constituents for a crispy treat.

“Coconut is a popular crop in Vietnam. This product is not new in Southeast Asia, but we try to do something new. We try to use natural ingredients and flavors,” comments Nguyen Trip Phu, vice sales manager at VDTG Food.

“Coconuts are not high in saturated fats. We also do not use too much oil like potatoes, so it’s better for your health.”

In its range, VDTG offers natural flavors, such as mango, dragon fruit, ginger, pandan leaf and chili. “We process our chips by hand and have a frying machine to process them,” highlights 

“We are located in the Mekong delta in Vietnam. We only buy from local farmers. We work with them to stabilize prices, because the market can be volatile.”

In other SIAL 2022 coverage, FoodIngredientsFirst examined the global market dynamics and trend-focused launches taking place in the global dairy sector.

By Benjamin Ferrer, reporting live from SIAL 2022 in Paris, France

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