Asian cuisine as a source of snack innovation
Asian culinary traditions offer manufacturers an unusually broad flavor vocabulary: fermentation, umami, chili heat, citrus, seafood, roasted meat, soy, sesame, ginger and aromatic herbs. These profiles translate naturally into chips, extruded snacks, crackers, nuts and coated products.
Seafood-inspired profiles
- Tom Yum — 10002852
- Thai Shrimp — 10002822
- Shrimp with Sesame — 15001701
- Poke Bowl — MMK007618
- Grilled Shrimp with Lime & Garlic — MMK007636
- Chili Crab — 10002319
Meat-inspired profiles
- Pho Bo — 10002773
- Beef Bulgogi — MMK008116
- Korean-Style Meat — 10002483
- Meat in Teriyaki Sauce — 10002260
- Japanese-Style Beef — 15001562
- Chinese-Style Beef with Pineapple — MMK008410
- Roasted Meat with Sichuan Pepper — MMK008342
- Peking Duck — 15001643
- Kung Pao Chicken — MMK007707
- Crispy Wings in Teriyaki Sauce — 10002259
- Asian-Style Chicken Wings — 10001877
Spicy and aromatic profiles
- Kimchi — 10001862
- Manchi Masala — 11002696
- Wasabi with Nori — MMK008345
- Wasabi with Soy Sauce — 11002378
- Wasabi & Ginger — 10002060
- Wasabi & Chili — MMK008146
- Lime & Coriander — 11002214
- Chili & Lime — 11002789 / 11001782
- Thai Chili — 15001700
- Pink Grapefruit with Sichuan Pepper — MMK007137
- Sichuan Pepper — 11002208
- Thai Sweet & Spicy BBQ Pepper — MMK008246
Sauce-inspired profiles
- Teriyaki Sauce — 10002187
- Ginger Teriyaki Sauce — 10002370
- Asian BBQ Sauce — MMK008383
- Curry Sauce — 11002324
- Mango Curry Sauce — 10002369
- Mango Chili Chutney — 10002040
- Sriracha — MMK008448
- Pineapple Sriracha — MMK008428
- Gochujang Pepper Sauce — MMK008449
- Sichuan Sauce — MMK008406
WM can adapt seasoning intensity, saltiness, heat, acidity and aroma to the snack base and application method, including chips, extruded products, nuts and coated snacks.