A long culinary history of meat substitutes does not ease the path to Asian market acceptance for their high-tech 21st century cousins. Nanyang Technological University’s Keri Matwick explains where Western traditions around food diverge from those in Asian cultures.
Non-Asian brands of meat alternatives have tended to bog down in their efforts to carve out space in any of the region’s national consumer markets. The prize is alluring: Collectively, more than half of the world’s population lives in the Asia-Pacific region. But the picture of dazzling, hyper-modern economies belies each country’s deeply rooted food-related traditions.
As an academic, Nanyang Technological University’s Senior Lecturer Keri Matwick explores the ephemeral intersections…
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