Crunch time for Asian snacks

Ms Audrey Chew (left) got together with Ms Bandana Kaur (right) to create you tiao chips, which come in two flavours - soya milk with coconut; and sweet and spicy.
Ms Audrey Chew (left) got together with Ms Bandana Kaur (right) to create you tiao chips, which come in two flavours - soya milk with coconut; and sweet and spicy.ST PHOTOS: KELLY HUI
Ms Audrey Chew got together with Ms Bandana Kaur to create you tiao chips (above), which come in two flavours - soya milk with coconut; and sweet and spicy.
Ms Audrey Chew got together with Ms Bandana Kaur to create you tiao chips (above), which come in two flavours - soya milk with coconut; and sweet and spicy.ST PHOTOS: KELLY HUI
F.east (Flavours Of The East).
F.east (Flavours Of The East). PHOTO: F.EAST
Glico X Jumbo Seafood.
Glico X Jumbo Seafood.PHOTOS: JUMBO SEAFOOD
Crusty’s.
Crusty’s.PHOTO: CRUSTY’S
Cemani.
Cemani.PHOTO: CEMANI

Locally made snacks like you tiao chips and rendang potato chips are the flavour of the day

Singapore is a nation of snackers, with a snack food market poised to hit US$166 million (S$226.7 million) in value this year.

This means each person here consumes an average of 3.1kg of snacks - or 50 regular-sized (60g) packs of potato chips - a year, according to market research company Statista.

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A version of this article appeared in the print edition of The Sunday Times on October 20, 2019, with the headline 'Crunch time for Asian snacks'. Print Edition | Subscribe