After having researched and work extensively on coconuts for several well-known international food manufacturers in her capacity as a food technologist, Ms. Gwee Choon Nghee, decided to venture out on her own to essentially focus on food R&D. Thus, teaming up with Mr. Terry Green, a specialist in food powder technology, they developed a technology which could be applied to treat powdered foods, such as non-dairy creamer, dairy and soya powders, cocoa and dissolve instantly in cool water, as well as extend their shelf-life. For the small/medium-sized food manufacturers without the benefit of economies of scale, this method used to instantise food powders is deemed a cheaper alternative to the conventional spray-drying technology used by the larger manufacturers. Pacifica Resources Sdn Bhd was incorporated in Kuala Lumpur, Malaysia in June 1995 to carry out the research and commercialization of this technology, product and its derivatives. Towards this end, the first cool-water instant coconut beverage mix was commercially prepared and rolled out by Pacifica in 1998.Today, as a result of its R&D efforts, Pacifica commercially manufacturers and markets a range of products which are made with ingredients derived from the coconut fruit and palm and catered to the needs of the retail, foodservice and industrial consumers, under its house brand of PACINSTANT, COCONUT EXPRESS, MAMBO SLUSH and MUFFYS.