MARCH 2005 RD-274 / Lattice Basket

Dumpling?!

To meet the high demand for potato's based snacks, our company has continuing created another potato's based pellets supporting the growing markets in the Asia Region.

Formulated with our newly developed Texture Improver No 6, dosage of Potato was substantially reduced without loosing the profile of the Potato Taste.

Blending well with our recommended Oriental BBQ Seasoning HBB11, it creates a right combination of oriental spices flavored with sweet tangy BBQ taste which makes it addictive enough that cannot resist eating the whole bag.

Our Oriental BBQ Seasoning will place our customer at competitive advantage to improve their performance level and become one of the revenue building products

FEBRUARY 2005 RD-285 Kintaro Cut

New Face!

Since taste sells snacks, designing the right pellets might be the most important step in the development process. Hence, as part of our commitment in providing our customers with New Idea and Design Pellets, NP has developed a Wheat flour base Extruder pellet with Pepper flavor (inner).

This triangle shaped flat type pellets blend perfectly well with our recommended Roast Cuttlefish Seasoning HBA14. It compliment well with Kintaro base, which give a nice aromatic roasted cuttlefish boosting with a mild hotness masking the unpleasant "fishy" smell.

Our Roast Cuttlefish Seasoning will provide a more flavored appetizing & addictive taste, which we believe that it deserves a wider distribution.

DECEMBER 2004 Chicken Seasoning Powder

Going for a Change!?

NP is HATCHING for a New Start!

After years of producing and manufacturing seasoning for Snack Food Industries in this Region, NP has capture wealth of knowledge on tastes base from our customers' feedbacks. Therefore, we have further expanded our resources into developing Seasoning for Consumers' markets.

We are launching our very first Range of Food Service Product , Chicken Seasoning Powder which launch under the Brand name "NP" and complete with a brand new packaging design. We are partnering with our Sole Distributor Ajinomoto ( Singapore ) Pte Ltd to assist in the distribution of this product. It would be distributed to stores such as Restaurants, Fast Food Restaurants, Foods Courts, Canteens and others that serve Noodles, Soup, Congees, Sauces or Stir Fry Foods.

In near future, NP hopes to carry out the brand of our Food Services Products into a family name of products. This Chicken Seasoning is ready to be served in Soup, Sauces or Stir-Fry Dishes. Try it out with a brand new change and hatch out to see the different in tastes!

OCTOBER 2004 Single Layer French Fries Pellets

Potato snacks are very popular around the world and that why our company has never stop creating and supporting the growing markets in Asia Pacific Region. Playing well with the raw materials and newly developed Improver No. 6 to enhance potato taste using cheaper raw materials, our R&D teams have developed an inexpensive potato snacks which is known as the Single Layer French Fries Pellets.

These newly created French Fries Pellets come in a rectangular shape with a color of pale yellow to slightly light brown. It blends perfectly well along with our recommended Vegetable Salad Seasoning F9T15 which would give a sensational potato taste and flavor. The recommended seasoning adds full body and intensified the potato flavor of the potato-based snacks. Besides, the red and green spots of the dehydrated vegetables and spices also add colors to the appearances of the pellets which make the pellets seem as irresistible.

SEPTEMBER 2004 Texture & Flavor Improver #6

NP makes another steps to provide our customers with a new touch of innovation. We have given our product lines a new phase of taste and improvement of the product base.

With our young and innovative spirit, our teams of R&D have allowed to further our interest in providing our customers better and more profitable base recipe and development on the software side. We have created a new Texture Improver Number 6, which reduced cost and enhanced the base products especially Potato.

Potato Extruded snacks is currently the most saleable product in the market. Its main ingredients containing mostly of Potato Flakes is the reason why high processing cost occurs. Starches such as potato, tapioca, and corn are added to help in the product expansion and flavor despite the starchy after taste. However, increasing the Starch composition does not help to further maximize the strength of the product, but loosing the potato taste and aroma.

Most formulation in this Region contains 100% of Flake/Granules and Potato Starch depending on the market requirement and situation. By adding only 1% of our Newly developed Texture Improver No 6, we can reduce the dosage of Potato Flakes or Granules up to 90% or even replace it with other cheaper raw materials such as Wheat Flour and Starches. It will not loose but enhance the profile of the Potato Taste in the over-all products produce. It also works well with Wheat Flour and other starched ingredients which makes the product taste better without suffering the original flavor.

AUGUST 2004 3D SEASONING

Introduction On The Strength of NP's 3D Seasoning

With our business continues growing in the Asia Pacific Region, where Snack Food has became a creative art item. Faced with great competition and high demand in developing new taste and idea for the Snack market, we have made another great achievement through our years of experience and in depth knowledge. We herewith present our very own new "3D" Seasoning which is a substitute for Syrup Coating.

Most commonly found in Syrup Coating Application Snack are either Sweet or Soy Sauce Seasoning. Many Snack Companies would like to be innovative in using Savory Seasoning, comparing to Sweet as to add more variety and it would be much easier to attract consumers. As such we have seen mainly in the Market are the Spicy and Hot varieties. These seasonings would compliment and allow flavor or taste masking always with the high volume of Sugar required to be used in the process. Moreover natural spices would be able to maintain its profile while cooking at the temperature of 90 to 100 deg Celsius.

The con of this Seasoning and process does not appeal to the younger age group consumer. This seasoning may be too spicy and sweet, perhaps due to its high viscosity and hydroscopic nature, the product may be sticky for consumer and also a shorter shelf-life of such products once exposed to heat. Such application would limit the expansion of its consumers' markets.

We have studied and understood the disadvantages of using too much Sugar and Spices in such process. With our in depth knowledge of working with different cultures, our R&D has once again created this ethnic 3D Seasoning that is able to use in such as Application with many varieties of flavors ideal for all age groups. Our 3D Seasoning is uniquely created and catered to suit these markets. This 3D seasoning allows to reduce material such as Sugar, and therefore reduces the viscosity of seasoning, as to make Syrup Coating very much easier for application. Most important of all, this innovative application method not only maintain the finished products savory taste even after the cooking and application process, but also allows innovative external flakes coating such as corn flakes after the syrup coating process onto the finished products. One very good and successful example is Fried Chicken Drumstick.

Traditionally, all Syrup Coating Base products would have to use Roasted, Toasting or Baking process. It would be easier to remove all moisture from the products through the rapid finishing Dryer. This process is to keep the products fresh and remain crunchiness to immediate reduce moisture from the product. With our new 3D seasoning, we have extended to products that only require frying. Our 3D Seasoning is suitable for base such as 

· Wheat Flour,
· Corn,
· Rice and Potato

JULY 2004 JELLY POWDER

Introduction On The Strength Of Our Jelly Powder

With our in depth knowledge and expertise of using agricultural materials, we have created and formulated our own Jelly Powder for various food industry products. Our Jelly Powder is a mixture of both Caragenan and Konjac Powder, Caragenan is extracted from Seaweed or Algae, there is low in Calorific value. N.P has study and formulated the right strength and texture that made suitable for Jelly and Jelly Drink uses.

Our capabilities in Jelly Powder development, with our own research and study of the characteristic on all Jelly products in Asia Market. We have succeeded by using our Jelly Powder, originated from vegetable that could create a type of following agent similar to oil in water emulsions. Therefore, with it viscosity it could be use as gelling agent in some product for syrup coating.

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