Processed Asian Foods in Australia – An update

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Plate 4.4 Frozen trays of portion controlled herbs and spices A study supported by Hormel Foods (www.hormel.com) in 2008 showed that consumers were spending an average of just 12 minutes to prepare meals compared to 2.5 hours in 1965. Examples of convenience meals include: • cook-in-pan type meals which require modest preparation, are quick to cook and simple to clean • quick and easy ‘microwave’ type meals which require no preparation, minimal cook time (< 5 minutes), no clean up and are a complete meal in one package. Trend 5 - Ethics Ethics was a new trend in innovation and accounted for 1.2% of new products in 2007. While smaller than other trends, it has emerged as an area of great opportunity for innovation. It is influenced by consumer demand for green credentials, environmentally sustainable and corporate ‘fair trading’ qualities. Innovative new ‘ethics’ products include: • organic and Fair Trade tea and coffee. For example McDonald’s Australia now source Fair Trade coffee for all of its McCafé outlets. • environmental labeling showing carbon credits or carbon conservation measures undertaken to manufacture products. • products in recyclable or biodegradable packaging. • fish products produced in accordance with the responsible environmental rules such as those promoted by the Marine Stewardship Council. 6
5. Australian market demand 5.1 What are processed Asian foods? Previous reports (Lee and Momdjian 1998, Instate 1994) defined processed Asian foods as those which have a cultural or traditional heritage and include fresh and dried noodles, frozen snack foods, preserved, dried or canned meat and vegetable products, confectionary, Asian drinks, juices, teas and beverages, spices, condiments and sauces. Fresh fruit, vegetables, meat and seafood are not considered processed food. The key categories of processed Asian foods as previously defined by Lee and Momdjian were: • noodles and rice • processed fresh food • sauces and pastes • spices, condiments and dry goods • snack and sweets • beverages and drinks • canned goods and soups For consistency with the prior reports, Asian foods are considered to include those foods from countries in east and Southeast Asia including Japan, Korea, China, Taiwan, Indonesia, Philippines, Vietnam, Cambodia and Thailand. As noted in the prior reports, processed foods from the Indian subcontinent have received only passing reference, however the economic, cultural and social significance of these foods warrants separate studies. The continuum between Asian and non-Asian foods Instate (1994) noted that the distinction between Asian processed and non-Asian processed foods is fraught with issues. Asian diets are gradually becoming westernised and western foods are increasingly influenced by Asian styles of food. For example, dairy products developed for Asian tastes are exported from Australia to Asia, while stir fry sauces are commonly used by Australians. However, few Asians would use these sauces (Plate 5.1). Irrespective of whether these foods are authentic Asian or westernised developments, there is a group of products which Instate has termed ‘quasi Asian foods’ and these foods shall be included as part of this study. Plate 5.1 Stir fry sauces – a quasi Asian food 7
Page 1: Processed Asian Foods in Australia
Page 4 and 5: © 2009 Rural Industries Research a
Page 6 and 7: Acknowledgments The author of this
Page 8 and 9: Contents Foreword .................
Page 10 and 11: Figures Figure 5.1 Overseas-born po
Page 12 and 13: Tables Table 4.1 Five Major Trends
Page 14 and 15: Executive Summary What the report i
Page 17 and 18: 1. Introduction Asian foods are enj
Page 19 and 20: 4. Consumer trends 4.1 Today’s co
Page 21: Plate 4.3 A range of ‘antioxidant
Page 25 and 26: Figure 5.2 Overseas-born population
Page 27 and 28: 5.6 Group 4: Asian tourist consumer
Page 29 and 30: 6. Profile of major imported Asian
Page 31 and 32: Figure 6.2 Instant and ramen noodle
Page 33 and 34: Figure 6.4 Instant and ramen noodle
Page 35 and 36: Figure 6.6 Asian style noodles impo
Page 37 and 38: Figure 6.8 Asian style noodles impo
Page 39 and 40: Figure 6.9 Soy sauce import volumes
Page 41 and 42: d. Import values Table 6.7 and Figu
Page 43 and 44: Figure 6.13 Other Asian style sauce
Page 45 and 46: Plate 6.6 Asian marinades and paste
Page 47 and 48: Figure 6.17 Mixed condiments and se
Page 49 and 50: Figure 6.19 Soups and broths import
Page 51 and 52: Table 6.12 Soups and broths annual
Page 53 and 54: Figure 6.23 Sugar confectionery imp
Page 55 and 56: Table 6.14 Sugar confectionery annu
Page 57 and 58: Figure 6.28 Processed fish balls, f
Page 59 and 60: Figure 6.30 Processed fish balls, f
Page 61 and 62: c. Import volumes Table 6.17 and Fi
Page 63 and 64: f. Historical trends Since 2002, th
Page 65 and 66: Table 6.19 Seaweed annual import vo
Page 67 and 68: 2003 to A$13/kg in 2007. In additio
Page 69 and 70: Figure 6.40 Asian specialty mushroo
Page 71 and 72: Plate 6.11 Jelly fungus b. Countrie
Page 73 and 74:
Table 6.24 Jelly fungus annual impo
Page 75 and 76:
Figure 6.45 Asian specialty mushroo
Page 77 and 78:
Figure 6.47 Asian specialty mushroo
Page 79 and 80:
Figure 6.49 Bamboo shoots import va
Page 81 and 82:
Figure 6.51 Bamboo shoots annual im
Page 83 and 84:
The data in Table 6.29 emphasises t
Page 85 and 86:
Plate 7.1 An example of fresh Asian
Page 87 and 88:
eported that a range of fresh ‘st
Page 89 and 90:
Health and well-being Processed Asi
Page 91 and 92:
7.5 Manufacturers of processed Asia
Page 93 and 94:
Integrity and branding The growth a
Page 95 and 96:
Opportunities for the Australian pr
Page 97 and 98:
• soy food products • beverages
Page 99 and 100:
c. Critical Success Factor 3 - Whic
Page 101 and 102:
9. Implications The outlook for pro
Page 103 and 104:
11. References AUSVEG (2007). Proce
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Processed Asian Foods in Australia – An update

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