SUCERE Foods Brings Practical Product Solutions to the Growing Philippine Foodservice Industry

PHILIPPINES – November 12, 2026 – As the Philippine foodservice industry continues to evolve, SUCERE Foods Corporation strengthens its commitment to supporting food businesses with accessible products, versatile ingredients, and institutional solutions designed to meet the needs of today's foodservice operators.

With 47 years of experience in the Philippine food manufacturing industry, SUCERE recognizes the growing opportunities within the bakery, café, hotel, restaurant, and foodservice sectors. Beyond providing quality food products, the company aims to help businesses discover new applications, develop creative offerings, and maximize ingredient potential in their daily operations.

Through its diverse portfolio, SUCERE offers products that can serve as valuable ingredients for different food applications. Its Mayfair chocolate range supports baking, dessert preparation, chocolate coatings, fillings, and other confectionery applications. Meanwhile, Mello Marshmallows offer versatility for dessert creations, beverage toppings, baked goods, and other foodservice innovations.

Along with its other offerings under brands such as Mello, Mayfair, Marble, and Bambino, SUCERE continues to serve different market segments while exploring opportunities to meet the evolving needs of institutional customers and food businesses.

Turning Ingredients into Business Opportunities

For SUCERE, product innovation is not limited to introducing new products to the market. It also means helping customers see how existing ingredients can become opportunities for business growth.

Andrea Alzaga, Assistant Vice President for Marketing at SUCERE Foods Corporation, emphasized the importance of offering relevant products that meet the evolving needs of foodservice businesses.

"We recognize that foodservice operators need more than just ingredients. They need products that offer versatility, consistency, and opportunities to create value for their customers. Our goal is to be a reliable partner by providing product solutions that support their creativity, operational requirements, and business growth. With 47 years of experience, we continue to strengthen our commitment to serving the needs of the Philippine market."

Meanwhile, Mark Frias Embino, Marketing Manager of SUCERE Foods Corporation, highlighted the importance of connecting the company's product portfolio with actual business applications and market opportunities.

"We want businesses to see the possibilities behind every product. Mayfair chocolates and Mello marshmallows, for example, are not simply products on a shelf; they are ingredients that can inspire new menu offerings, dessert creations, and additional revenue opportunities. We want to help our customers maximize these products and discover how SUCERE can become part of their business growth."

Supporting the Evolving Needs of Food Businesses

As consumer preferences and food trends continue to change, foodservice operators are constantly looking for ways to differentiate their offerings, improve product development, and create memorable customer experiences.

SUСERE believes that providing versatile and accessible ingredients can help businesses respond to these opportunities. By strengthening its institutional market presence and engaging directly with foodservice operators, the company aims to build partnerships that extend beyond product transactions.

Its participation in industry platforms, including Sabor Bisaya 2026, provides opportunities to introduce its product portfolio, connect with potential institutional customers, and explore new business partnerships.

Through continued engagement with bakeries, cafés, hotels, restaurants, distributors, and food entrepreneurs, SUCERE aims to contribute to the growth of the Philippine foodservice industry.

47 Years of Experience, A Commitment to Growing Together

Established in 1979, SUCERE Foods Corporation continues to build on its legacy as a Filipino food manufacturer by developing products and partnerships that respond to changing market needs.

As it moves forward, the company remains committed to bringing practical product solutions closer to businesses, supporting local entrepreneurs, and creating opportunities for shared growth.

At SUCERE, every ingredient can become something bigger: a new creation, a new opportunity, and a growing business.

SUCERE Foods Corporation – Helping Food Businesses Turn Ingredients into Opportunities.

ABOUT SUCERE FOODS CORPORATION

Established in 1979, SUCERE Foods Corporation is a proudly Filipino food manufacturing company with 47 years of industry experience. Its portfolio includes brands such as Mello, Mayfair, Marble, and Bambino, serving various consumer and institutional market segments.

With a commitment to product development, market expansion, and customer partnerships, SUCERE continues to provide food products and ingredient solutions that support Filipino businesses and contribute to the growth of the Philippine food industry.

Camella Builds on Bacolod Residential Growth as Industry and Infrastructure Advance

Bacolod’s Evolving Cityscape - Bacolod’s growing urban landscape reflects the city’s continued transformation into a center for commerce, services, and residential development.

Bacolod has long built value from its inheritance: fertile lands, an established economy, distinctive architecture, celebrated cuisine, and a culture that turned resilience into an identity recognized across the country. 

Today, the City of Smiles is translating these foundations into a broader proposition, where enterprise expands beyond traditional sectors, visitor flows open fresh markets, infrastructure improves mobility, and residential developments respond to growing urbanization.

Culture, Heritage, and Local Enterprise – Bacolod’s rich cultural heritage and thriving local enterprises continue to shape its identity as the City of Smiles and a destination for tourism and business.

Its history remains integral to this progression.

Bacolod developed alongside the sugar industry, which shaped much of Negros Occidental for more than a century. Ancestral houses, agricultural estates, heritage landmarks, and longstanding enterprises reflect how commerce shaped the provincial capital’s physical and social character. 

Meanwhile, cultural expressions such as the MassKara Festival demonstrate the capacity to turn challenges into creativity, tourism receipts, and entrepreneurial opportunities.

Key transport links, including Bacolod-Silay Airport, strengthen regional connectivity and expand access to markets, employment, and tourism opportunities.

That legacy remains economically relevant. Bacolod cuisine, including its signature chicken inasal and sugared delicacies, supports restaurants, retailers, and hospitality ventures, while cultural events stimulate accommodation, transportation, entertainment, and ancillary services. Rather than standing apart from modernization, these inherited strengths now shape the city’s commercial identity and appeal.  

Beyond established segments

Bacolod's economic structure now reflects how far it has diversified from its origins. According to the Philippine Statistics Authority, the city recorded 7.70 percent growth in 2024, bringing gross domestic product (GDP) to approximately PHP 157.37 billion at constant 2018 prices. Its performance exceeded the national GDP growth rate of 5.70 percent that same year and placed it among the 10 fastest-growing highly urbanized cities in the Philippines.  

Camella Bacolod – Bacolod’s expanding population and economic opportunities are shaping demand for residential communities that offer accessibility, comfort, and long-term value.

Services accounted for 76.60 percent of local output, underscoring the growing role of professional services, finance, education, hospitality, and consumer-oriented sectors. Human health and social work grew by 14.70 percent, followed by construction at 12.40 percent and by wholesale and retail trade and motor vehicle repair at 11.24 percent.

These figures indicate multiple engines of expansion. Building activity points to ongoing capital formation; retail reflects a widening consumer base; medical and social services respond to urban needs; and other tertiary segments generate jobs linked to workplaces, institutions, and business districts.

Camella: Growing with the City of Smiles – Growing alongside Bacolod since 2008, Camella continues to provide thoughtfully planned communities that connect families to the opportunities of a developing city.

The addressable market is also substantial: the 2024 Census of Population recorded Bacolod with 624,787 residents, up from 600,783 in 2020 and 561,875 in 2015. A larger population deepens the labor pool, sustains purchasing power, and increases demand for housing, education, mobility, recreation, and everyday necessities.

Creating commercial currents

Tourism adds another dimension to this transition: the Bacolod City Tourism Office recorded 873,573 domestic and international visitors in 2025, up from 833,345 the previous year. Receipts exceeded PHP 6.55 billion, and attendance at meetings, incentives, conventions, and exhibitions (MICE) reached 279,200, a 77 percent increase from 2024.

These arrivals drive spending across several industries. Hotels gain room nights, restaurants receive diners, transport operators move passengers, stores capture discretionary purchases, and major events create additional business for local producers and suppliers.

At the same time, the destination continues to enhance the cultural assets that define its profile. Public investments in the Bacolod City Public Plaza and the Bacolod City Government Center Heritage Plaza demonstrate how preservation, placemaking, and public-space enhancement can strengthen development.

Converting movement into momentum

Bacolod-Silay Airport secures direct air service for Negros Occidental, linking residents, tourists, and commerce to major domestic markets. Continuous upgrades to passenger bridges, elevators, and airfield infrastructure protect the gateway’s operational capacity. 

Complementing this, the Bacolod North Road expands regional reach toward Talisay, Silay, and Victorias, while southern routes extend transport corridors toward Murcia. 

Integrated with regional maritime networks, these combined infrastructure assets allow Bacolod to thrive beyond its borders—giving businesses broad market access, expanding workforce mobility toward key employment centers, and providing households with greater residential flexibility across Western Visayas.

Producing new property priorities                                                                         

Bacolod is therefore advancing on several interconnected fronts: cultural assets sustain identity, various sectors generate livelihoods, visitor spending stimulates commerce, and transport investment enlarges geographic reach. These conditions carry direct implications for real estate.

As the population grows, housing demand rises, and new industries create earning opportunities. Retail establishments bring necessities closer to consumers as improved routes extend the practical radius of daily travel. Together, these shifts influence where households and investors perceive long-term value.

For homebuyers, location is increasingly nuanced. Proximity to schools, workplaces, lifestyle destinations, hospitals, and key thoroughfares can enhance everyday utility, while secure surroundings and suburban amenities support livability. For investors, market depth, accessibility, and urban activity sustain the case for strategically positioned residential developments.

Within this evolving landscape, Camella has continued to build.

Growing with the City of Smiles

Camella has been part of Bacolod since 2008, placing the housing brand alongside nearly two decades of transformation. Its communities, which helped earn Camella the Best Housing Developer in Visayas and Mindanao at the Dot Property and Lamudi Philippines Real Estate Awards 2026, offer homeownership options across the city as housing demand evolves with population, mobility, and economic activity.

These offer landscaped surroundings, lifestyle amenities, and convenient access to schools, road networks, retail parks, and services. Their locations support households seeking proximity to established districts while remaining connected to emerging areas across Bacolod and Negros Occidental.

For buyers and investors, this creates a home base for participating in a diversifying economy while building long-term property value. Residential development becomes a partner in progress, providing a setting where opportunity, stability, and ownership can advance together.

As Bacolod carries its heritage into enterprise, mobility, and investment, Camella continues to grow with the City of Smiles: turning access into advantage, ownership into enduring value, and local progress into possibilities that can extend across generations.

The Philippines’ largest homebuilder

For nearly five decades, Camella has delivered over 600,000 iconic homes in more than 1,250 communities across 49 provinces and 147 key cities and municipalities. Crafted for the upper- to middle-income segment, it places family and community life at the center—creating a legacy of value for generations of Filipinos.

To learn more about Camella and its communities across the islands, visit www.camella.com.ph, follow @CamellaOfficial, or call 0977 077 6874.

Argentario Celebrates the Flavours of Autumn with Series of Tuscan Dining Experiences

Porto Ercole, Italy, October 2026: Argentario Golf & Wellness Resort, Autograph Collection, is inviting guests to discover the flavours of Tuscany through a series of special dining evenings celebrating the region’s culinary traditions.

Taking place over the coming months, these themed evenings will shine a spotlight on the local cuisine of Tuscany and Maremma, further strengthening the Resort’s reputation as a dining destination alongside its renowned golf and wellness experiences.

As summer gives way to autumn, the menus reflect the changing season, bringing together organic fruit, vegetables and honey produced on the Resort’s grounds with fresh ingredients sourced from local producers and the nearby coast.

At the heart of these culinary experiences is Executive Chef Emiliano Lombardelli, a native of Monte Argentario, whose cooking combines a deep respect for local traditions with a creative, contemporary approach. Known for bringing fresh ideas to classic recipes and developing his own signature dishes, Chef Lombardelli continues to celebrate the flavours of his homeland in new and exciting ways.

His culinary vision has also played an important role in the Resort’s recent inclusion in the prestigious Gambero Rosso Guide 2026.

Examples of seasonal dishes by Chef Lombardelli: Cappelletti made with Morellino wine-infused pasta,
and lightly hay-smoked roe deer tartare served with a creamy egg sauce.

‘I like to offer enticing and, above all, delicious dishes,’ says Emiliano. ‘The inspiration comes from this extraordinary territory that I was fortunate enough to grow up in. Thanks to its climate and geography, Maremma is a generous treasure trove of extraordinary raw ingredients from fish and meat to farm produce and aromatic herbs that offer a chef the finest tools to create amazing dishes.’

Lombardelli’s cuisine is indeed a natural extension of Tuscan Maremma, a corner of Italy that smells of wild fennel, rosemary, and myrtle, translating into dishes that serve as a tribute the land.

The series begins on October 17 with an Olive Oil evening celebrating the annual harvest from the Resort’s centuries-old olive trees, some of which grow alongside the golf course. The olives are pressed into organic extra virgin olive oil, used in the Resort’s kitchens and served in its restaurants with homemade bread and pinsa.

The Olive Oil evening will celebrate the freshly pressed oil with a menu featuring traditional Tuscan appetisers, bread with black kale and cannellini beans, pasta with cured pork cheek, and pork tenderloin with Tuscan-style liver and olive oil mashed potatoes. Even dessert will feature olive oil biscuits served with pumpkin and chestnuts.

Chef Emiliano Lombardelli and the organic olives harvested along Argentario Golf Club (PGA National Italy)

On October 24, Maremma’s Finest will showcase the region’s culinary traditions, starting with local aged cheeses and cured meats, followed by Maremma beef tartare, ricotta-filled pasta from Manciano and padellaccia, a traditional rustic pork dish. The evening will end with ricotta cake, persimmon jelly and chocolate.

On November 7, the Wild Boar Feast will celebrate Tuscany’s hunting season with a menu dedicated to this regional speciality. Guests will enjoy wild boar cured meats, terrine with spiced brioche and pickled vegetables, pappardelle pasta with juniper and a white wild boar ragù, followed by slow-braised wild boar with herb-infused polenta.

Beyond the seasonal dining events, guests can enjoy a variety of culinary experiences throughout the year, including group cooking and cocktail classes, as well as olive oil, wine and spirits tastings.

Wine tastings are led by sommelier Nicola Alocci, who oversees the Resort’s wine cellar, featuring renowned Tuscan labels, lesser-known local producers and a selection of biodynamic and natural wines.

As autumn gives way to the festive season, Chef Lombardelli and his team will turn their attention to New Year’s Eve, with special celebratory dinners at both Dama Dama Restaurant and Club House Restaurant.

The menus will feature festive favourites such as oysters, cured meats, scallops, king prawns and beef fillet, followed after midnight by traditional Italian New Year’s specialities, including cotechino, zampone, lentils and grapes.

And of course, at this time of the year, Argentario’s chefs prepare Christmas Panettone with love, skill, passion and patience for dessert. Pastry Chef Filippo de Bernardi and Emiliano personally select all the ingredients, including natural yeast, to prepare their very own special version of this seasonal iconic dessert.

As is traditional at Argentario, the evening will finish with a spectacular firework display to bring in the New Year and a DJ set to dance into 2027.

‘We are very proud of the talents of our chef, Emiliano, and his team in the kitchen here Argentario Golf & Wellness Resort and we are keen to promote the Resort as a top destination for delicious cuisine alongside our golf and wellness,’ comments Augusto Orsini, owner of Argentario. ‘Autumn is the perfect season to host these themed evenings thanks to the variety and abundance of produce at this time of year and at a time when the Resort is a little quieter after the busy summer.’

The Resort’s focus on locally sourced ingredients is part of a wider commitment to sustainability, combining environmental protection, respect for the land and responsible innovation.

Argentario Golf Club was the first course in Italy to receive BioAgriCert certification for its use of exclusively natural maintenance products and participates in the Italian Golf Federation’s Committed to Green programme, promoting environmentally responsible course management.

More recent initiatives include the installation of 888 photovoltaic panels on the roofs of the hotel, club house and garages to complement the EV charging stations and low-impact transportation options available at the property. Within the estate, guests are encouraged to move around using golf carts, bicycles, e-bikes, or dedicated walking and jogging trails.

To book one a gastronomic evening at Argentario Golf & Wellness Resort, call the resort at +39 0564 810292 or e: booking@argentarioresort.it or visit argentarioresort.it.

About Argentario Golf & Wellness Resort

Located in the heart of Tuscany’s Maremma region, Argentario Golf & Wellness Resort is a premier destination renowned for its exclusive blend of luxury, wellness, and sustainability. The property includes a five-star resort, the PGA National Italy certified golf course, and the prestigious Argentario Golf Villas, all set within an 80-hectare natural oasis. 

Certified by BioAgriCert, the Resort adopts environmentally responsible practices aimed at reducing its ecological footprint, including the use of renewable energy, sustainable golf course management, and support for local producers supplying its restaurants, including Dama Dama — featured in the 2026 Gambero Rosso Italy Restaurant Guide — and the Club House restaurant, both focused on high-quality organic and locally sourced products. For more information, visit argentarioresort.it