Alongside the rapid rise of the health and wellness trend in the APAC food and beverage sector driven by consumer awareness during the COVID-19 pandemic has been the parallel increase in demand for visual appeal, driven most strongly by modern technology.
According to industry experts, this has grown to become one of the most important elements influencing retail and purchase decisions today, but remains one that many firms still struggle with.
“We are indeed seeing an increasing demand amongst food and beverage manufacturers to create better-looking products today,” Roquette Head of Product Marketing Damien-Pierre Lesot told FoodNavigator-Asia.
“The visual appeal of food has grown to become a significant factor influencing consumer purchasing decisions.
In today’s highly visual culture, driven by social media and online food photography, consumers are more attracted to food products that look appetizing - This demand for visually appealing products is further driving manufacturers to [ensure] that products not only taste good but also look enticing.”
From a food production point of view, some of the major challenges currently still being faced by industry include the production of a truly clear, transparent product as well as the maintenance of original colours when tweaking other aspects of the product.
“To this end, we believe that tapioca starch can be the answer to many of these issues, due to its unique properties that address several unmet needs in food manufacturing,” he added.
“Tapioca starch is naturally allergen-free and gluten-free, making it suitable for a wide range of label-friendly and free-from products.
“It can also provide excellent clarity and neutral colour, which allows its use in products requiring a transparent appearance or where maintaining the product’s original color is crucial.”
Roquette has its own range of tapioca starches dubbed CLEARAM TR, and believes that there is strong potential for this to simultaneously meet many different yet important consumer trends in the region.
“We see that this can address multiple consumer demands in APAC, including for healthier, clean-label, allergen-free products, as well as plant-based options that do not compromise on taste or texture,” he said.
“It also has a neutral flavor profile, which allows the natural taste of the product to shine through without introducing any off-flavours.”
At present, the firm has introduced the use of tapioca starch in multiple food products from sauces to dairy desserts and bakery fillings.
Flexibility first
The visual appeal of food and beverage products is a wide field, and can include various aspects from the brightness of a juice to the glossiness of a sauce.
“Tapioca starch is highly versatile and can provide flexibility [in various ways to improve visual appeal],” he added.
“For instance, we have a version that can provide excellent gloss in oyster sauces, and another that can provide richer colours in bakery fillings.”
