Latest news with #AsianCuisine
Forbes
12 hours ago
- Entertainment
- Forbes
This City Outside Vancouver Is Canada's Hidden Foodie Hotspot
Fisherman's Wharf in Steveston Richmond, British Columbia—situated just south of Vancouver—is home to one of Canada's most dynamic food scenes. Owing to its large Asian population, the city offers a fusion of Pacific Rim and Asian cuisines. Whether you're savoring fiery Szechuan hot pots, hand-pulled noodles, pillowy Japanese soufflé pancakes, or sweet treats from donut counters and dessert cafés, here are a few can't-miss spots in Richmond. Above all, Richmond is a dumpling lover's paradise. The city's Dumpling Trail has more than 16 dumpling spots, including Jade Seafood Restaurant, which features banquet-style seafood dishes and Cantonese foods served in a polished dining space. The restaurant earns consistent praise for its pork dumplings as well as its Peking duck, noodles, and soups. An aerial view of The Richmond Night Market Celebrating 25 years this year, the Richmond Night Market is a summer hotspot and the largest night market in North America. Open weekends and holidays from spring through fall, the market has rows of food stalls with more than 600 dishes, including ramen donuts, mochi cheesecake, volcano ribs, and sushi tacos. Taco Nori serves a variety of raw food items like sushi tacos. With carnival games, neon lights, and even animatronic dinosaurs, the night market offers fun for all ages. New this year is the debut of the first-ever zip line at a night market. This 600-foot ride gives guests a thrilling bird's-eye view of the excitement below. Little Fox Bakehouse brings European-inspired flair to Richmond's pastry scene, earning fans for its flaky croissants and whimsical buns. In a cozy strip mall storefront, this boutique bakery turns out treats like almond danishes and seasonal fruit tartlets alongside unique savory buns. Its commitment to butter-forward lamination and careful technique makes it stand out amidst Richmond's sea of Asian bakeries. The restaurant's sour cabbage hot pot is a popular menu item. Located on Alexandria Road ('Food Street'), The Fish Man is a buzzy, modern Szechuan-style seafood joint that has quickly become a local favorite. Diners rave over the sour cabbage fish hot pot—hearty, tangy, and loaded with fish, tofu, and vegetables. Beyond hot pots, their skewered street-snack-inspired dishes like tender beef cubes and chewy chicken knuckles elevate casual dining to an unforgettable spice-forward experience. Taiwanese wheel cakes A local legend, Peanuts Bubble Tea was Richmond's first bubble tea shop, opening more than 30 years ago in Richmond Public Market. With classic brown sugar, taro, and novel seasonal flavors, the shop offers comfort in familiarity—trusted by generations and still blending tapioca pearls, fresh milk, and chewy yummies one cup at a time. Aside from its popular milk tea, Peanut's Bubble Tea also serves fresh fruit drinks, specialty Asian beverages, and Taiwanese wheel cakes. Gulf of Georgia Cannery Richmond's Steveston Village reflects its maritime roots with fresh Pacific seafood, working docks, and heritage sites like the Gulf of Georgia Cannery. Fishermen still unload salmon and spot prawns by day, fueling restaurants like Steveston Seafood House and Pajo's fish‑and‑chips shacks with stand-out catches. Dining here is part culinary experience, part living history—waterfront meals served with side views of boats, seals, and whales cruising by. Britannia Brewing Steveston is a craft brewpub in Richmond's historic Steveston Village. In Steveston, Richmond's historic fishing village, is Britannia Brewing Co., a cozy pub meeting point where craft beer and community unite. The pub sells its award‑winning ales, from IPAs and saisons to stouts and sours, alongside seafood‑inspired pub fare, charcuterie, burgers, brunch, and more. Pair a house-brewed ale like Adrift Hop Blonde with comfort food classics like fish‑and‑chips or buttermilk fried chicken. The brand has three locations in British Columbia. With only a small couch and a couple of chairs by the fireplace, this cozy spot keeps things simple, focusing on fresh, made-daily mini-donuts that pack a punch of flavor. From crowd-pleasers like Canadian maple to playful picks like Cookies 'n Cream, there's always something tempting behind the counter at Outpost Donuts. Since 2016, the BC Ale Trail has been inviting beer lovers to explore British Columbia's growing craft beer scene with stops at fan-favorite Richmond-area breweries such as Fuggles Beer and Four Winds Brewing Co., which offer guided tastings and beer flights. Richmond's upscale modern dining options are on the rise, with restaurants like Baan Lao leading the way. Recently named Canada's Best Restaurant in the 2024 World Culinary Awards, this fine Thai establishment offers a seasonal multi-course tasting menu incorporating traditional Royal Thai cooking techniques. Each dish is a work of art, envisioned by owner and executive chef Nutcha Phanthoupheng to achieve the perfect harmony of flavor, texture, and presentation. For a nightcap, head to Cask at the Versante Hotel. This stylish 12th‑floor rooftop lounge and restaurant features a chic spiral staircase, sleek furnishings, and floor-to-ceiling windows with panoramic views. Sip creative cocktails at the neon-lit bar and sample caviar flights and shareable plates.
Malay Mail
13-06-2025
- Entertainment
- Malay Mail
Inside Desa Parkcity, Cézanne charms with their modern European dishes seen through an Asian lens
KUALA LUMPUR, June 13 — Three years ago, Playte closed to the dismay of its regulars who enjoyed the contemporary European offerings with an Asian tilt served at the Damansara Heights eatery. Many mourned the loss of their superb, aged duck, labelled by some as 'best duck in the Klang Valley', lovingly prepared by Playte's chef owner Brendon Chen, a tribute to his childhood favourite, the Peking Duck. Well, these same fans will be ecstatic to find out that Chen is back with an intimate chef's counter at Cézanne which is tucked inside Plaza Arkadia. Located inside Qing Gallery, the restaurant's sombre brown and grey palette comes as a surprise as you have to walk through the gallery's wave of colours and bold expressions to reach it. The restaurant's quiet ambience describes Chen's approach which is born out of his Le Cordon Bleu days with stints in Taipei's Mume, Sitka and Nadodi; see him quietly painting a plethora of small modern European plates that subtly touch on Chinese and local elements. There's one tasting menu, ranging in size between five-courses (RM348++ a person) or seven-courses (RM548++ a person), with an option to add wine pairing or a juice and tea pairing. Your meal opens with two refined one-bite snacks such as a seaweed tartlet and braised abalone in pai tee shell. The crisp ebony black tartlet with burnt chilli pesto and tiny chopped century egg, may sound like a wacky flavour combination but its restrained heat, cooled off with the tofu cream and a whisper of savouriness from the jellied preserved egg whites rather than the pungency from the yolk. The second one-bite leans more towards a mix of textures and subtle flavours, as a pai tee shell cradles chopped braised abalone, shiso, avocado, a subtle ginger mayonnaise crowned with bits of fried kale reminiscent of seaweed. There is also the sourdough bread paired with a divine butter with an intriguing saltiness, using fermented black beans. Refreshing and light striped jack is combined with tomato water and sprinkled with ginger flower powder. — Picture by Lee Khang Yi The first course is the striped jack presented with a clear tomato water and fig vinegar dotted with fig leaf oil, showered with ginger flower snow, giving it an ethereal smoky mist, leaving a clean yet complex flavour on the tongue as the floral fragrance tickles your nostrils. A perfectly seared Hokkaido scallop sits on curry, where spicy notes are tempered with the sweetness from pear and pumpkin, layered with smoked eggplant puree, fried preserved radish, and pucuk manis. The bright orange curry with just a hint of spiciness dotted with curry leaf oil, balances out the plump scallop finished with kulim brown butter, making one wish you could mop up the curry with a piece of bread. Pan seared Hokkaido scallop is placed on a pear and pumpkin curry, smoked eggplant and 'pucuk manis'. — Picture by Lee Khang Yi The push-and-pull of flavours from refreshing to slightly spicy, switches into a delicate mode with the soy milk and duck egg custard, dotted with earthy maitake mushrooms, almonds and salt baked jicama for crunch. A beautiful golden hued caramelised onion broth pulses up the silky chawan mushi with a delicate sweet, umami flavour from the slow cooked onions. Soy milk custard is a dreamy dish with maitake mushrooms and golden caramelised onion broth. — Picture by Lee Khang Yi As you're introduced to the sea bream dish, you might be thinking that the pickled green chillies are an outlier. Turns out it's Chen's interpretation of a sharks fin soup where the slightly thick broth is replaced with a refreshing sake and fish broth with flower crab and edamame beans, paired with a flaky sea bream and crunchy rice puffs. Sea bream is served with a sake and fish broth, flower crab, edamame beans, rice puffs and the unusual pickled green chillies. — Picture by Lee Khang Yi Then it's time for the main event, a choice of their aged duck or Japanese A4 wagyu beef with an oxtail and coffee sauce. With the selection of the aged duck, the first part is an interpretation of Peking duck pancakes, where a buckwheat pancake uses a duck leg confit shaped into a roll, to be eaten like a Mexican taco. Sweet soybean sauce is swapped for a cherry and black garlic puree, a nod towards the classic French canard aux cerises dish where duck is paired with a tart cherry jam. On the side, one gets an unexpected flavour in the form of a yuba tartlet filled with yellow wine-marinated foie gras parfait and pineapple. Duck leg confit with buckwheat pancake and cherry and black garlic puree (left) takes inspiration from Peking duck pancakes and yuba tartlet with yellow wine 'foie gras' parfait and pineapple (right) is a burst of sweetness and creaminess. — Picture by Lee Khang Yi It's a melange of sweetness from the wine that floods the mouth with one bite, followed by creaminess from the foie gras and the refreshing pineapple. The 14-days aged duck was as good or maybe even better than I remembered, with a thin, crispy skin together with the moist, juicy meat, on a tamarind and mandarin peel jus. The chef's famous 14-days aged duck with crispy skin and juicy meat is excellent. — Picture by Lee Khang Yi As we wind down for desserts, an ulam granita with a cocktail of pickled guava, kedondong juice and dill oil, cleanses the palate with its puckering refreshness, Dessert takes inspiration from the classic morning coffee shop ritual with their modern rendition of roti bakar. There's also banana madeleine and a choux puff with pandan mochi and gula Melaka cream for petit fours. The cloud-like roti bakar reinterpretation starts with a base of French toast, where the egg is in the custard soaked bread, pan fried to replicate the toasty flavours. 'Roti bakar' is reinvented into a dessert of French toast, Earl Grey ice cream, 'pandan kaya' mousse and brown butter powder. — Picture by Lee Khang Yi Your cup of tea is reimagined into a smooth Earl Grey ice cream with pandan kaya mousse, topping the bread and given a final flourish of brown butter powder. It's definitely a show stopper to end a meal that tugged on nostalgic flavours with Chinese and Asian links, cleverly conceptualised with European techniques, and cooked right in front of you at the chef's table. Cézanne Restaurant, Block C-GF-01, Plaza Arkadia, 3, Jalan Intisari, Desa Parkcity, Kuala Lumpur. Open: 6pm to 11pm (Tuesday to Saturday) Closed on Sunday and Monday Tel: 012-5773229. Website: @cezannekl Instagram: @ * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems.
Telegraph
11-06-2025
- Business
- Telegraph
A global guide to chillies and how to use them
Britain is hooked on heat. Hot sauces fly off the shelves, chilli oil is drizzled over everything and even mayonnaise gets the Scoville treatment. But for all this fiery obsession, the chillies in British supermarkets barely hint at the variety used in the cuisines we love. Ocado reported a 90 per cent year-on-year rise in hot sauce sales, with searches for Korean varieties up by 119 per cent. Restaurants serving heat-heavy food – Korean, Thai, Mexican, African Caribbean and Chinese – are thriving. So, with more than 4,000 chilli varieties worldwide, why do supermarket ranges barely scratch the surface? 'It's partly because they rely on growers who produce high-yielding, easy-to-grow varieties they can buy in enormous quantities,' says Natt Boarer of the Chilli Mash Company, one of the UK's largest growers and importers of ethically grown chillies. Shelf space is a constraint, too, according to Waitrose (when shopping for chillies, local Asian and African-Caribbean grocery stores are a better bet), and perhaps there's also a knowledge gap, as recipes that call for chillies in the ingredients list are often vague. So, what does 'one chilli' mean, exactly? It depends on the cuisine and dish you're cooking, as these chefs and food writers explain… Mexico Hot jalapeño, fierce serrano and milder serrano – plus their smoky and sweet dried counterparts In Mexico, no meal is complete without chillies. Whether raw, roasted, dried or blended into sauces, they bring heat, smoke, sweetness or depth to almost everything on the table, says Yahir Gonzalez, the head chef at modern Mexican restaurant Zapote in London. Fresh chillies considered essential in Mexican cuisine include jalapeño, their heat and texture bringing vibrancy to dishes like guacamole. Milder poblano are used like peppers, stuffed and cooked or tossed into salads. Serrano, fiercer than jalapeños, brighten classics such as the seafood dish aguachile. When fresh chillies are dried they take on a different name in Mexico, as well as a new identity; the dried chillies must be toasted, lightly fried or soaked in warm water before cooking to draw out their flavours. Chipotle (dried and smoked jalapeño) have a gutsy heat that's perfect in sauces and mayonnaise. The gentle fruity warmth of guajillo (dried mirasol chilli), meanwhile, is perfect in sauces for tamales and marinades for tacos al pastor. Milder pasilla (the dried form of the chilaca chilli) are best used in sauces or moles alongside meat or fruit. 'Pasilla can be used instead of chocolate for similar depth of flavour in savoury dishes,' Gonzalez adds. Ancho chillies (dried ripe poblanos) add mild heat and sweet, raisin-like flavour to moles and sauces. India and Sri Lanka Chillies arrived in India and Sri Lanka with the Portuguese in the 16th century, changing their cuisines forever. For chef Roopa Gulati, author of Indian Kitchens (Bloomsbury, £26), two are essential: dried red kashmiri and fresh green finger chillies. 'Red kashmiri chillies are my best friend,' she says. 'They have a rich, deep colour and a mild flavour that's not overpowering.' These ruby bullets stain oil crimson, seep into sauces and linger with warmth rather than fire. Sometimes Gulati soaks them for chutneys or meat marinades, and also drops them whole into hot oil to release their aromatic bite. There's always a stash of green finger chillies at the bottom of her fridge, too. She splits and deseeds them before finely chopping for scrambled eggs or chilli cheese toast. In kachumber, the punchy Indian salad, they're left raw, adding a pop of sharpness to the mix. They also lend fragrance to curries. Not all chillies are created equal, however. Those in British supermarkets and even Indian shops don't compare to those in India, Gulati argues. 'Here, they taste a bit flat,' she says. Their seeds and membranes are also more pungent than those in India, so she always removes these so the chillies' flavours can shine. Dom Fernando, the founder of Sri Lankan restaurant Paradise in London, also favours small green 'rocket chillies', either chopped raw into sambals or split open for curries. Dried red chillies, meanwhile, bring smoky depth, forming the base of spice blends. 'Or use them in a temper,' he suggests: 'fry them whole with spices and aromatics before adding them to curry or dal'. Sichuan Mild and smoky er jing tiao and potent facing heaven Chillies are the backbone of Sichuan cooking, says Xiaoxiao Wang, the founder of Noodle and Beer in London. 'They add layers of aroma, smokiness, fruitiness and even a numbing sensation when paired with Sichuan peppercorns,' he says. Slender, deep red er jing tiao chillies, with their mild heat and smoky aroma, are essential to Noodle and Beer's signature chilli oil, which slicks hotpots, noodles and stir-fries. 'Home cooks can blend it into homemade chilli oil or grind it into flakes for an authentic Sichuan kick,' Wang suggests. For feistier heat, 'facing heaven' is a small and potent chilli deployed in dry-fried dishes. 'It delivers a sharp, upfront heat that lingers,' Wang says. 'Home cooks can use it whole in stir-fries, crushed into sauces or infused in vinegar for a bright, spicy condiment.' Thai Medium-hot prik chi faa and 'vicious' prik kii nu suan Chillies are embedded in Thai cuisine, even appearing in some sweet dishes, says John Chantarasak, a co-founder of AngloThai in London. 'It's unthinkable to not have their presence at each and every mealtime,' he says. Chillies bring 'fruity and addictive spice' to everything from stir-fried pastes and coconut cream curries to punchy, citrus-spiked dressings. 'A common Thai dinner table condiment is simply chopped chillies soaked in pungent fish sauce, adding a salty and spicy hit to any dish, ' he says. Two chilli varieties dominate Thai cooking. Prik chi faa (long spur chillies), which grow to around 10cm and come in green and red. 'It's best to remove the seeds to dampen the heat,' Chantarasak says. Prik kii nu suan, or prik kee noo suan (bird's eye chilli) are 'viciously hot and fiercely addictive,' he says. 'Pound them into the base of dressings and sauces like nam jim for salads and for dipping grilled meat or seafood.' Caribbean and West Africa Sweet, fruity Scotch bonnet and versatile piri piri Scotch bonnet forms part of a quintet of aromatics (along with thyme, garlic, ginger and pimento/allspice) that feature in many Jamaican dishes, says chef Melissa Thompson, author of Motherland (Bloomsbury, £26). 'It's a common misconception that Jamaican food is about heat above all else,' she says. '[Dishes] are incredibly fruity and floral.' Scotch bonnets are chopped and added to curries in the early stages of cooking, or tossed into the pot whole (after making a small incision in them) and removed before they disintegrate. 'This way they impart the flavour but not loads of heat,' Thompson explains. 'If you've ever seen a pot of rice and peas being opened, with a single whole 'scotchie' on top, that's what's happening.' She suggests adding Scotch bonnet to any dish that calls for chilli heat. A word of warning: Mexican habanero chillies are often mistakenly sold as Scotch bonnets, Thompson says, so it's useful to know the difference. Habaneros are elongated with smooth skin and a citrusy, floral heat. They're primarily used in salsas, pickles, marinades, and as a table condiment. They're also excellent in raw salsas to serve with grilled meats, seafood, and tacos. (Finely chop and mix with lime juice, finely chopped onion and finely chopped tropical fruit such as mango.) Scotch bonnets are rounder, more ridged, and have a sweeter, fruitier flavour with hints of apricot and tropical fruit. Just as certain chillies are used widely across multiple cuisines, the Scotch bonnet stars in many Nigerian dishes – along with African bird's eye chillies, or piri piri, which the Nigerian food writer Yemisi Aribisala explains are used in 'everything, basically, folded through jollof rice, sauces, casseroles and more'. Her sister's 'special paste' for many different dishes, including casseroles, calls for: two African bird's eye chillies, two finger chillies, one small Scotch bonnet, one 30g packet each of coriander and flat parsley, 2½-3cm piece of fresh root ginger and five to six large cloves of garlic. Add to that a teaspoon each of sea salt, freshly ground black pepper, dried thyme, dried ginger and dried garlic, and the juice of a small lemon, and you have the grounds for a dish to warm body and soul. Where to buy chillies fresh and dried Our experts suggest trying local Asian and African-Caribbean grocery stores for fresh and dried chillies. Large Chinese supermarkets Wing Yip, Loon Fung, SeeWoo and Xing Long Men Supermarket have branches across London. For dried Mexican chillies, Gonzalez recommends Masafina.
Daily Mail
06-06-2025
- Entertainment
- Daily Mail
Nadiya Hussain reveals the BBC has AXED her cooking show after a decade on screens - and swipes that TV industry 'doesn't always support Muslim women like me'
Nadiya Hussain has revealed that the BBC has cancelled her cooking show after ten years on our screens in a 'really difficult' blow. The 40 year old, who won the sixth series of The Great British Bake Off in 2015, opened up about the 'changes in her career' in a recent Instagram post. After winning the cooking programme, Nadiya bagged herself a number of television shows with the Beeb, including Nadiya's Asian Odyssey, Nadiya's Cook Once Eat Twice and Nadiya's Time to Eat. The series had different iterations which included others such as Nadiya's British Good Adventure and Nadiya's Fast Flavours. Hussain told her 950k followers: 'One huge change is that there will be no cookery show. 'There will be no more cookery show. The BBC have decided that they didn't want to commission the show. 'And for me, that was a huge turning point for me because it's something I've done for the past 10 years. From A-list scandals and red carpet mishaps to exclusive pictures and viral moments, subscribe to the DailyMail's new Showbiz newsletter to stay in the loop. 'It was huge, I was already on this steady trajectory of change and I was thinking about where I wanted my career to go. 'And when the BBC decided they didn't want to commission the show anymore, it really did kind of solidify everything for me, and it made me dig my heels in and think 'OK, I know where I want to be".' Speaking about her experience in the industry, she added: 'And actually, it's really difficult as a Muslim woman. I work in an industry tat doesn't always support people like me or recognise my talent or my full potential. 'And as a lot gaslighting and making you feel like what's actually happening isn't happening. 'So for me it's been a huge, huge, huge change for me. But it's one that I am really excited about. 'One that I want to move in a positive direction and ultimately I want to work with people who believe in voices of people like me.' She captioned the post: 'Just a hello from me! 'Thank you to everyone for being on this journey with me, and I hope you can continue to stay on this journey with me. 'It wouldn't be what ibe is if it were not for you guys. #newbeginnings #allmylove #changes.' A BBC spokesperson said: 'After several wonderful series we have made the difficult decision not to commission another cookery show with Nadiya Hussain at the moment.' Nadiya has had a very successful career since winning GBBO 10 years ago. Shortly after the show, she landed The Chronicles of Nadiya on BBC One. The same year she was a judge on Junior Bake Off. The following year she presented an eight-part series called Nadiya's British Food Adventure. As well as her cooking series on the BBC, she's appeared on The One Show as a reporter various times, as well as ITV's Loose Women. Nadiya also has written a number of cooking books over the years. Some include Nadiya's Kitchen, Nadiya's Every Day Baking and Cook Once, Eat Twice. She's also written novels such as The Secret Lives of the Amir Sisters, Spreading my Wings and Today I'm Strong.
Yahoo
06-06-2025
- Business
- Yahoo
Rice Noodles (Vermicelli, Stick, Wide, Other) Market Insights Report 2025: Thai President Foods, Nongshim Co., Toyo Suisan Kaisha, Nasoya Foods USA, and Nissin Foods Co. Lead the Competition
The rice noodles market is growing due to rising demand for gluten-free, health-conscious foods and the popularity of Asian cuisine. Key opportunities include catering to vegan, vegetarian, and clean-label trends, and capitalizing on organic product demand. Rice Noodles Market Dublin, June 06, 2025 (GLOBE NEWSWIRE) -- The "Rice Noodles Market - Global Industry Size, Share, Trends, Opportunity, and Forecast, 2020-2030F" has been added to offering. The Rice Noodles Market was valued at USD 6.32 Billion in 2024 and is expected to reach USD 10.43 Billion by 2030, rising at a CAGR of 8.71%. This growth is fueled by increasing global demand for gluten-free and health-conscious food alternatives. The expanding popularity of Asian cuisine, especially across North America and Europe, is further boosting market penetration. Rising adoption among vegan and vegetarian consumers, coupled with innovations in flavor, packaging, and convenience-focused ready-to-eat formats, is drawing wider consumer interest. Additionally, market players are actively diversifying their product offerings and strengthening their distribution strategies to capitalize on these evolving consumer trends. Key Market Drivers Rising Health Consciousness and Demand for Gluten-Free Products: Health-conscious consumers are increasingly seeking gluten-free dietary options, which has significantly driven demand for rice noodles. With growing awareness of celiac disease and gluten intolerance, more individuals are replacing wheat-based products with naturally gluten-free alternatives like rice noodles. In the UK, for example, nearly 15% of households are reported to avoid gluten or wheat as part of a larger clean-eating movement. Rice noodles are appealing not only to those with dietary restrictions but also to individuals pursuing balanced, light, and easy-to-digest meals. These noodles also align with low-fat and low-cholesterol diets. Clean-label trends and the desire to avoid artificial preservatives and additives further enhance their marketability. As a result, rice noodles are being positioned beyond their traditional ethnic niche, increasingly viewed as a mainstream health food globally. Key Market Challenges Intense Market Competition and Price Sensitivity: The rice noodles market faces substantial competition, both from within the noodle industry and from adjacent product categories. A wide array of brands - both regional and global - offer similar products, leading to pricing pressures and limited differentiation. Rice noodles also compete with wheat, soba, and multigrain noodles, which may hold stronger loyalty in certain markets. In price-sensitive regions, especially developing economies, consumer preference often leans toward affordability over premium or health-centric features. Private label brands from major retailers further intensify competition by offering similar quality at reduced prices. These dynamics require manufacturers to manage a complex balance between innovation, quality, and cost competitiveness, often at the expense of profit margins and marketing budgets. Key Market Trends Surge in Demand for Organic and Clean-Label Rice Noodles: The global shift toward organic and clean-label foods is strongly influencing rice noodle consumption. Consumers are prioritizing transparency in ingredient sourcing and production, opting for products that are free from artificial additives, GMOs, and preservatives. Organic rice noodles, made from certified organic rice, are increasingly favored across markets in North America, Europe, and Asia due to their health and environmental benefits. Brands are responding by highlighting attributes such as "non-GMO," "organic-certified," and "100% natural" on packaging to appeal to these preferences. As awareness of food purity and sustainability grows, and regulatory bodies continue to support organic labeling, demand for clean-label rice noodles is expected to rise steadily, particularly among health-conscious and higher-income consumers. Key Players Profiled in this Rice Noodles Market Report: Thai President Foods Public Company Limited Nongshim Co., Ltd. Toyo Suisan Kaisha, Ltd. Nasoya Foods USA, LLC Nissin Foods Co., Ltd. McCormick & Company, Inc. Lotus Foods Inc. Annie Chun's, Inc. Embridge Foods, Inc. Natural Earth Products Inc. Report Scope In this report, the Global Rice Noodles Market has been segmented into the following categories: Rice Noodles Market, By Product Type: Vermicelli Stick Wide Others Rice Noodles Market, By Distribution Channel: Online Offline Rice Noodles Market, By Region: North America United States Canada Mexico Europe France United Kingdom Italy Germany Spain Asia-Pacific China Japan India South Korea Vietnam South America Argentina Colombia Brazil Middle East & Africa South Africa Saudi Arabia UAE Turkey Key Attributes Report Attribute Details No. of Pages 184 Forecast Period 2024-2030 Estimated Market Value (USD) in 2024 $6.32 Billion Forecasted Market Value (USD) by 2030 $10.43 Billion Compound Annual Growth Rate 8.7% Regions Covered Global For more information about this report visit About is the world's leading source for international market research reports and market data. We provide you with the latest data on international and regional markets, key industries, the top companies, new products and the latest trends. Attachment Rice Noodles Market CONTACT: CONTACT: Laura Wood,Senior Press Manager press@ For E.S.T Office Hours Call 1-917-300-0470 For U.S./ CAN Toll Free Call 1-800-526-8630 For GMT Office Hours Call +353-1-416-8900Inicia sesión para acceder a tu portafolio
