Articles Tagged with ''Asian flavors''

Fly By Jing is introducing a non-spicy chili crisp designed to broaden appeal. The launch highlights how brands are adapting bold flavors for a wider range of heat preferences.

Fly By Jing is adding Creamy Sesame and Roasted Garlic to its instant noodle lineup, featuring triple-fermented, knife-cut noodles with 12g of protein per serving. The launch reflects premiumization trends and growing demand for globally inspired flavors with varied heat levels.

NuSpice is blending nostalgia with flavor innovation through a campaign centered on chili crunch seasoning concepts and interactive brand experiences. The initiative showcases how global flavor trends can translate into versatile, ready-to-use product solutions.

From 30g breakfast bowls and high-protein Hot Pockets to global noodle mashups and shelf-stable Better Bowls, brands are racing to solve the 6 p.m. question. In 2026, convenience, craveability and nutrition are converging to capture a bigger share of the at-home meal occasion.

Tem Toa debuts four chef-developed Thai entrées, including Pad Thai and green and red curries, starting April 5 at Target. The brand expands Deep Brands’ global frozen portfolio with restaurant-quality meals ready in minutes.

SPI West Port, creator of ALO Drink, has relaunched its Woodridge Snacks brand with new globally inspired offerings like Thai Chili Brussels Sprouts, Mediterranean Mix and Mango Fruit Rolls. The vegan, non-GMO line highlights authentic flavors and sustainable sourcing.

Bright, bold colors and a red shrimp graphic front and center carry across the full savory lineup, which includes new zesty Chili Lime and umami-packed Roasted Seaweed.

Formulated with real chicken stock and infused with garlic, ginger, and soy, the savory broth is designed to deliver an authentic ramen experience without the need for added MSG.

Mings is a new frozen meal line crafted by James Beard & Emmy Award-Winning chef, TV personality, restaurateur, and entrepreneur Ming Tsai.

Development Chef Andrew Hunter tells Prepared Foods about translating on-trend tastes and textures into finished products.