Crunch is King: Kerry Reveals APAC Consumers are Driving Global Meat Texture Innovation
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最新报道：Asia Pacific leads global texture innovation with 54% of consumers seeking novel food textures, surpassing Europe's 37%. Crunchy and crispy claims dominate new meat launches in the region, as coatings evolve from traditional breading to glazes, flakes, and sauces. Kerry's research shows hot honey glazes and seaweed flakes gaining popularity, while QSRs incorporate street food textures like KFC Taiwan's scallion chicken. Texture now drives consumer satisfaction, blending tradition with innovation across APAC's diverse culinary landscape.
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