Food Bev Asia

What does it take to become a successful entrepreneur outside your own country?   In the February 2014 issue of FoodPacific Manufacturing Journal , we find out from Reynald Ricafrente. This Filipino sought a position in IT in a New Zealand firm a few years ago, where he is happy right now. But on the side, he has put up his own cake shop/restaurant serving Filipino dishes. Proof of a successful concept, he has expanded the business in Australia as well.   It seems unusual for someone with your background to be launching a major food business. How did it all start? The business simply started as a small university café called “Café 79” at Unitec Institute of Technology in Mt. Albert, Auckland, back in March 2010. I love cooking and baking. So, my business partner, Omar Ramos from Sydney, Australia, encouraged me to explore the food industry. Now, we have four stores under Gold Ribbon Foods: Café 79 (which is inside the university and caters to students), Kelston branch (a

What is the Asian market like for food & beverage ingredients makers? FoodPacific Manufacturing Journal February 2014 has its own answers. This issue contains our Outlook report on ingredients, which packs exclusive interviews with companies – Chr. Hansen (Stern Estrup), Corbion Purac Asia Pacific (Edwin Bontenbal), DuPont Nutrition & Health (Kobus de Klerk), Frutarom Health (Holger Riemensperger ), LycoRed (Eran Shani), and more. We also feature a Ringier one-on-one with Michael Brennan, vice president of Novozymes China. That’s not all. We have a Beroe report that weighs in on cocoa bean sourcing. If your business relies heavily on cocoa products, should you be considering alternate sources for these ingredients? In this issue, we also gathered some of the latest news on immune health and cholesterol in Health & Nutrition . We sum up the health feature with an article on fortified water products in Beverage . That's just a sneak peak. T