Burgeoning foodservice and indulgence landscapes
The Asia Pacific foodservice market size reached a value of nearly USD 406.30 billion in 2024 and is projected to grow at a CAGR of 15.7% between 2025 and 2034 to reach a value of around USD 1,699.55 billion by 20341 . Fueled by an expanding middle class who enjoy higher disposable incomes but lead busier lives, the popularity of online food shopping backed by internet penetration, and the rise of social commerce, the foodservice and HORECA (Hotel, Restaurant, Café/Catering) sectors are experiencing strong growth as dining out, takeaways, and food deliveries become increasingly part of consumers’ everyday lives.
Meanwhile, Cargill’s recent Southeast Asia Indulgence consumer study revealed that flavor and elevated sensory experiences as the key purchase drivers for consumers when it comes to indulgent food categories of bakery, chocolate confectionery, ice-cream and café-style beverages. Almost 70% of consumers are willing to pay more for unique tastes and innovative flavors, while 82% of consumers value a ‘super-sensorial’ experience, and 79% consumers are likely to pay a premium for distinctive textural experiences. At the same time, the study also found that more consumers are willing to pay for quality and sustainability, where dark chocolate is positively perceived and highly favoured.
Full suite of innovation capabilities
Cargill’s newly transformed Innovation Center in Singapore is designed to offer its global innovation expertise and deep consumer insights to help customers stay close to Asian consumer needs and keep pace with the dynamic and diverse market requirements of the region.
Housing both experiential and lab-based facilities, the Center brings together customers, world- class scientists, technologists, start-ups and visionaries to push the boundaries of insights-driven food innovation.
Its upgraded facilities include –
- An expansive culinary suite which replicates the setting in restaurants and cafes. Conducive for foodservice customers to collaborate with the Cargill team on menu ideation, bring their product concepts to life and taste-test them before launching them in the market.
- A modern kitchen inspired by the quick-service restaurant. Fitted with the latest commercial gear that supports culinary experimentation and rapid prototyping. Reconfigurable to mimic various quick-service workflows, enabling the testing of recipes, techniques and equipment in an environment that mirrors real-world conditions.
- A vibrant Chocolate Academy where gourmet chefs and culinary experts apply artisanal mastery to craft tantalizing, indulgent chocolate creations for both the foodservice and HORECA sectors.
In addition to these newly revamped spaces, the Center’s core capabilities comprise –
- Specialized laboratories for the development of innovative solutions in dairy, beverages, bakery, confectionery and convenience.
- Sensory facilities to conduct assessment of aroma, taste, texture and mouthfeel to achieve precise formulation and desired product attributes.
- An advanced core science lab which focuses on the study of food ingredients to improve their functionality and enable progressive innovation discoveries.
The unveiling of Cargill’s transformed Innovation Center in Singapore coincides with the country’s 60th birthday celebrations, reaffirming Singapore’s importance as the company’s regional headquarters and from where Cargill will continue to drive its regional food innovation efforts.
Joining Cargill’s three other Innovation Centers in Asia, the transformed Innovation Center in Singapore reflects Cargill’s commitment to creating a more food secure world by developing new food technologies, solutions and products with customers and industry partners that serves to anticipate and meet future food trends across the region.
1 https://www.marketresearch.com/Expert-Market-Research-v4220/Asia-Pacific-Food-Service-Forecast-40292311/
