The relaxing of regulations for functional labelling is likely to help support further sales of Asian specialty drinks over the forecast period, especially products containing traditional ingredients such as ginseng or plums. Functional labelling, which displays the functional effects of ingredients, used to only be permitted for functional foods certified by the Ministry of Food and Drug Safety.
Stronger growth of ginseng drinks amongst younger generations is likely to help drive growth of Asian speciality drinks over the forecast period, supported by the healthy image of such ingredients. Ginseng is a traditional root plant, and it attracts consumers as its contains a significant amount of saponin, which is known to reduce fatigue, improve blood flow, and enhance immunity, antioxidants and memory.
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This category includes all traditional Asian drinks not included in RTD tea or juice drinks, including products such as Bandung (rose syrup with milk), bird’s nest, tamarind juice, ginger, lemongrass, roselle, zalaka, jelly drinks including grass jelly (cincau), sugar cane, and vinegar drinks. Lactic acid drinks, such as Calpis, are included here. Drinks containing a limited amount of yogurt (generally 3% or less) such as Bikkle, are included here, though drinking yogurts such as Yakult are excluded. While both products are highly popular in markets like Japan, drinking yogurts will contain mostly yogurt with a very short shelf life (two weeks or less), while yogurt drinks will contain less than 3% dairy and remain on the shelves for up to 9 months. All nut or pulse-based products, such as peanut milk, almond juice, or soy drinks are tracked in Non-Dairy Milk alternatives in Passport Packaged Food.See All of Our Definitions
This report originates from Passport, our Asian Speciality Drinks research and analysis database.
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