CASE STUDY How we improved the cooking quality and succulence profile of frozen ready-to-cook (RTC) chicken for a food service distributor and manufacturer  Overview No matter what the cut, unlocking the full potential of meat is only a marinating step away. You will [...]

CASE STUDY How our trademark batter coating system produced fried chicken with prolonged crispiness for a well-known integrated poultry business Overview Whether it's crispy, juicy, pan or deep-fried, there's no denying that fried chicken holds a special place in the hearts (and stomachs) [...]

CASE STUDY How we improved the firmness and mouthfeel of chicken sausages Overview Sausages a.k.a. hotdogs are considered some of the most convenient, versatile, and delicious staples in any modern-day cuisine. They are available in almost any setting – as a party, buffet, [...]

CASE STUDY How we at Markaids helped a Japanese-centric bakery franchise create daifuku mochis that can be stored frozen or chilled long enough before purchase Overview Malaysia's reception to all things confectionery and Japanese has grown over the last years as we are [...]

CASE STUDY How we at Markaids helped an instant culinary paste manufacturer enhance the characteristics of their existing Tom Yum paste product Overview Judging food by its appearance is a subconscious choice made by consumers worldwide. In today’s beauty-obsessed environment, even our food, [...]

CASE STUDY How we at Markaids helped a neighborhood go-to bakery produce a cultural delicacy that outperformed the original Overview Snowskin mooncake needs no introduction. The quintessential modern delicacy of the autumn festival, inspired by mochi desserts have taken the mooncake world by [...]