Olam Food Ingredients collaborates with Lisco to innovate barbecue flavors in China
CHINA – Olam Food Ingredients (ofi), a global leader in food and beverage ingredients, is partnering with Lisco Barbecue Supply Chain (Lisco) to meet the increasing demand for innovative and high-quality barbecue products in China.
The new collaboration aims to tap into consumer interest in bold flavors and premium taste experiences in the barbecue segment.
Research by ofi reveals that 63% of Chinese consumers enjoy barbecue skewers at least once a week, with a growing appetite for unique seasonings, including spicy Sichuan pepper and savory umami blends.
This trend presents a promising opportunity for the companies to create more exciting barbecue options that cater to adventurous palates.
The partnership combines ofi’s expertise in global ingredient sourcing and innovation with Lisco’s established presence in the Chinese barbecue market, which spans over two decades.
With ofi’s extensive portfolio of spices and efficient supply chain, the collaboration will explore new flavor combinations, aiming to offer a variety of barbecue skewers that stand out with rich aromas, colors, and tastes for diverse occasions.
Lisco’s founder, Mr. Zhang Li, emphasized that barbecue is more than just a meal in Chinese culture; it is often a social experience shared with family and friends.
The company sees this collaboration as a way to introduce new flavors that can enhance social gatherings and bring people together through food.
Ramki Prasad, ofi’s Head of Asia Pacific F&B Solutions, pointed out that a significant portion of the market (64%) is eager to try new flavors.
Leveraging ofi’s expertise and relationships with farmers, the company aims to provide products that blend regional traditions with consistent, high-quality taste, available year-round.
The collaboration will be supported by ofi’s newly launched Customer Solutions Center (CSC) in Shanghai.
The center will serve as a hub for innovation, allowing the companies to rapidly respond to emerging food trends and develop new products based on local consumer preferences.
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