The third article in a four-part series continues to help capture the lessons from Covid-19 through the lens of managing paradox. Previous articles discussed the tension between being proactive and reactive planning, and the balance of continuous improvement and exploration innovation. The focus now shifts to execution issues, in particular the balance between centralised and decentralised structures.

Shanghai’s Haofood says it has created the world’s first plant-based chicken alternative made from peanut protein, making meat alternatives even more accessible and palatable to consumers, writes MELIYANA.

Yonekyu Corporation, one of Japan’s top ten meat companies, has a striking philosophy: “To create enjoyable dining experiences for consumers, and to enrich their lives through such experiences”. Its two plants in the Saitama prefecture have been appointed as the group’s core business for manufacturing ham and sausages. Yukihiro Tashiro, General Manager, and Tsuyoshi Watanabe, Production Unit Manager at Yonekyu Kagayaki Corporation, talk about Sealpac’s thermoformers and how these have added value to their products.

Sloane’s high-quality curated butcher-style products have been a hit with Thai customers, even during the pandemic. Here’s why, writes PAYUNGSAK WIRIYABUNDITKUL.

Seafood exporters avoiding US and EU’s logistical challenges by looking at Asian markets, need to level up their game amidst intense competition. Some exporters are focusing on taste and flavor, convenience, health benefits and sustainability, writes HA THU and the Asian Agribiz team.

The pandemic has been a big game changer for the Asian meat industry. HA THU and the Asian Agribiz team finds that to adapt, meat retailers came up with product innovations and new services to meet changing consumer demand.