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The Strengths, Distinctive Features And Selling Points Of Thai Food
from:Technology to develop Thai food for easy preparation and consumption is utilized in the form of heat resistant plastic containers and has become a popular part of modern lifestyle. In addition, there is another trend of franchising businesses promoting Thai food in foreign countries. Restaurant operators can utilize instant seasoning in packs to prepare food which provides consistent quality. Consumers who like Thai food in foreign countries can also prepare their own Thai food conveniently. The Institute of Food Research and Product Development at Kasetsart University has received funds from the National Research committee in order to develop various instant food items which are ready for consumption, and sauce packs that are easy to use.
Another factor enables consumers to become interested in Thai food is to provide information based on scientific research indicating that Thai food can be healthy. The results of the research show that instant Thai food products contain components and help to fight against free radicals which cause heart disease, cancer, cataracts and aging.
The Benefit of Thai food: It is well-known that Thai food is healthy, and this factor encourages especially foreigners to consume more Thai food. The research has shown results which indicate the potential of Thai food to eliminate free radicals. Even though the food is cooked, the healthy features are not lost. The phonemic components remain in the food too.
The Different of Thai food: Thai food differences compared to other foods in the world. Foreigners are amazed with its uniqueness. Not only do spices and herbs enhance the fragrance of Thai foods, but they are also a good source of anti-free radicals, indicated by antioxidant capacity, as it contains phenolic components.
The Selling Point of Thai food: Some marketers stated that distinguishing Thai food products could bring success to the operators' sales. Thai products are well-known in terms of health care and unique taste. Promoting the other kinds of Thai food that are different from common dishes is considered an important selling point, especially the dishes that provide hot and spicy tastes as well as strong herbal smells, Kour Kling, 3 regional noodle dishes: Mee Ka Ti (coconut milk vermicelli), Phad Mee Pak Tai (Stir-fried flat rice noodle in southern style) and Khao Soi, for example. These dishes are other choices for those who want to try something new.
Wevangti
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