A WORLD OF ALTERNATIVES.

Welcome the hero ingredients of the new world – an alternative world where sustainability agendas, global warming issues and food safety concerns have sprung forth a line-up of unusual star ingredients. Thrown into the limelight to bedazzle – and for some, befuddle – palates are the likes of peanut butter, jackfruit, mung beans, and even insects to mimic the taste and texture of the meats they are meant to replace. From a scientific perspective, R&D has also yielded valuable discoveries in mycoprotein that can be used to mimic the texture of chicken, and heme from leghaemoglobin for a meaty flavour.

This trend in alternative plant-based products to replace or to reduce meat consumption is gaining momentum in Asia, making it one of the fastest-growing markets. It is getting increasingly common for one to be abstaining from meats whether as a lifestyle choice or to contribute to socialglobal agendas, not just for religious or dietary concerns. The pandemic has also contributed to its increasing popularity. Red flags have been raised over the presence of the Covid-19 virus on frozen food products and packaging; particularly seafood, beef, poultry and pork, which are considered to be highly contaminable and susceptible to the presence of pathogens.

These concerns and the fact that consumers want to have healthier food options have given plantbased products the chance to shine on the market. There are now options for beef, chicken, pork, eggs and ice cream, with very palatable options such as luncheon meat and fried chicken made of peanut protein. We take a comprehensive look at the plant-based trend and help our readers to make sense of it (pg 36) for a healthy lifestyle.

We go from plant-based food to gastro-botanica cuisine in our entertain spread (pg 16) to take a look at the intricacies of whipping up these lush, delicate dishes for a special dinner to celebrate Valentine’s Day, with recipes by Chef Jason Tan, who is known for his unique culinary approach in gastro-botanica cuisine. Find out about his inspirations and the beauty of the onion (pg 12).

In this issue, we also speak to Fong Chak Ka, the elder son of the founder of PUTIEN to find out how he is driving the business forward as VP of Operations (pg 54); PROMPERÚ Trade Commissioner Erick Aponte's vision for promoting Peruvian superfoods (pg 58); GM Gilbert Madhavan on transforming the hospitality offerings of One Farrer Hotel

(pg 62); and Jacques Prosper Poulain, Aalst Chocolate's VP of Food Service & Corporate Chef, on what goes into making gourmet chocolate (pg 66).

Enjoy your read, and Happy Valentine's Day!