Food Pacific Manufacturing Journal

THEY may not know it, but health-wise, Asians have needs that are particular to their race owing to how they are genetically made, their environment and the effects of the economy. This not a case of racial profiling, but a view based on statistics and science. Many elderly Asians, for instance, are lactose intolerant; yet they need calcium that dairy products provide. With the region’s aging population, the industry can therefore fill this vacuum by providing affordable lactose-free, calcium-enhanced dairy products. Children also benefit from foods that address their particular needs – whether it is vitamin deficiency or dental caries, which is prevalent in certain Asian countries. At the same time, many Asian do benefit from their traditional diet. There is soy, for instance, which is increasingly linked to many health benefits. This legume has been the basis for many new food and beverage innovations in the last decade, and food scientists are continuing to develop novel uses for this vegetable protein. Another indigenous Asian product associated with wellness is tea, and in this issue boldface features a Fairtrade producer of tea from Viet Nam. MDI works with the Hmong ethnic minority to grow, process and market tea in an ethical manner. Sold under the “Betterday” brand, these Fairtrade teas are not only sold domestically but in a number of other markets. Other Fairtrade products from this brand are coffee and cashews.