THE WORLD IS CRAVING HEAT IN A BIG WAY
Beyond just discovering new chilli varieties, this obsession has extended into using techniques like grilling, smoking, pickling, fermenting and candying to tease out their flavour potential.
INDIAN FOOD IS FINALLY HAVING ITS GLOBAL MOMENT
Already familiar with basic curries, people around the world are taking their appreciation for this richly-spiced cuisine to the next level, exploring more flavours in new contexts, from food trucks to fine dining.
Clever Compact Cooking
BIG FLAVOUR CAN COME FROM SMALL SPACES
As the movement toward more efficient compact kitchens grows, inventive urban dwellers are discovering creative, cross-functional ways to prepare flavorful meals making the most of what’s available.
Mexican World Tour
MEXICAN FLAVOURS ARE ON THE MOVE
From a growing taste for regional Mexican fare in North America to early exploration in China, cultures across the world are embracing authentic elements of this bright, bold and casual cuisine.
Charmed by Brazil
THE WORLD WILL SHINE ITS SPOTLIGHT ON BRAZIL
The world is about to shine its spotlight on Brazil, illuminating the vibrant flavours and traditions of a dynamic melting pot culture that includes European, African, Asian and native Amazonian influences. Brazilian tastes are poised to emerge as a powerful influence in cooking around the globe.
See full article: http://www.mccormick.com/Flavor-Forecast-2014
Produce World was awarded Best New Edible Variety at the UK Grower Awards. The company, which has a site in Sutton Bridge, was presented with the award earlier this month.
The winning vegetable is a Chinese leaf called Tatsoi. Although a traditional vegetable in Asia, Produce World is the first company to produce it commercially in the UK. The versatile vegetable is challenging the more widely known Pak Choi.
New product development manager Dara O’Doherty said: “Produce World is committed to trialling and growing exciting new vegetables from all over the globe.
“Tatsoi has a short growth cycle, taking only a matter of four or five weeks from planting to harvest.”
The success of coconut water, which surged from zero in 2006 to an almost US$1 billion business in North America and Europe by 2013, is just the first step in a massive trend, according to global nutrition business analysts New Nutrition Business.
According to New Nutrition Business there is an emerging global trend for “healthy, natural, low-calorie waters” taken directly from plants. Extraction and packaging innovations that prolong shelf life have led to products with a “subtly sweet taste” extracted from maple trees and birch trees.
“With the right marketing and distribution strategies, these new waters will be a US$2 billion business by 2025,” said Julian Mellentin, Director of New Nutrition Business.
Like coconut water, maple and birch waters offer benefits that make them good options for health-conscious consumers. New Nutrition Business said the waters are “naturally healthy with a positive nutritional profile”, “naturally sweet” with no need for added sugar, and “can be sustainably sourced with little constraint on volumes”.
Sales of coconut water have been surging for five years — with no products carrying health claims, according to New Nutrition Business — driven by consumers’ desire for drinks that are “natrually functional” and have no added sugar. In fact, according to a report by New Nutrition Business, 12 Key Trends in Food Nutrition and Health 2014, “naturally functional” was the biggest driver in the industry, and the force behind the success of beverages such as coconut water and almond milk.
Maple trees are known as the source of maple syrup, but they also yield a beverage much more in line with the preferences of health-conscious consumers: maple water.
Maple water, like coconut water, is “naturally rich in vitamins, minerals and 46 antioxidants” according to New Nutrition Business. Maple water also has an “inherently sweet taste”, with a taste profile that received an overall higher score than coconut water in consumer research. New Nutrition Business said the sugar content (primarily sucrose) was “only 2 to 3 per cent”.
Maple water, or sap, is the raw ingredient of maple syrup, which is traditionally process into syrup because it spoils after just a day. But New Nutrition Business said developments in aseptic packaging from packaging company Tetrapak, combined with processing maple water on the same day it is collected, mean water could now be made commercially available.
A trio of Canadian entrepreneurial brands — Oviva, Seva and Maple 3 — have been developing the market.
New Nutrition Business said maple water had the potential to reach the same market size as coconut water over the next five to seven years, provided maple water brands apply the same strategy as coconut water did, focusing initially on single-serve packs (250ml-330ml) and upscale distribution and pricing.
Birch sap is produced by birch trees every year in early spring and is currently harvested as a health drink in countries such as Japan, Korea, Scandinavia and Eastern Europe, according to New Nutrition Business.
The sap is completely clear and “slightly sweet”, containing between 1 per cent and 1.5 per cent sugars. The main naturally occurring sugar in birch sap is fructose. The product also contains xylitol.
As with maple water, New Nutrition Business said advances in packaging and processing technology have allowed companies to begin bringing birch water to market in its “all-natural, no added sugar” form.
Brands such as Finland’s Nordic Koivu, whose patent-pending technology has allowed it to collect and bottle birch sap without adding any preservatives, and Denmark’s Sealand Birk have been rapidly developing the consumer market.
New Nutrition Business said birch sap had been shown to be “high in vitamins and minerals, including vitamin C, potassium, manganese, thiamin and calcium”. Uses in tradition and folk medicine include “boosting immunity, fighting fatigue, treating arthritis and joint pain, energy booster, and migraine prevention”.
ieat foods was founded by a foodie frustrated by years of restricted, ‘same old’ boring choices. Bubbling away for years, this frustration fuelled a personal quest for Shazia Saleem to create the most exciting halal food range ever developed in the UK.
The team have been busy working in partnership with consumers and some of Britain’s top development chefs at NPD Direct to design an entire range of delicious, contemporary British dishes – made from the finest ingredients and bursting with flavour.
The potential market for ieat is huge. According to the 2011 Census, there are 2.7m Muslims living in Britain and well over half of those are under 30. “It’s the younger generation who wants to eat spaghetti Bolognaise and cottage pie,” explained Ms Saleem. “Our parents wanted the food they grew up with but we feel British, we are British and we love the culture.”
Ieat’s recipes are not only Halal, but “Tayyab”, which means “pure” or “ethical”. “All the recipes use only kitchen cupboard ingredients – you could make them at home,” explains Ms Saleem. “The animals come from certified farms to guarantee the best quality meat.”
Non-Muslims have also taken to ieat’s products. “We’ve given the dishes a bit of a twist for an ethnic palate,” said Ms Saleem. “We’ve added more spices, herbs, garlic and onion. But it’s not just Muslims who like the extra flavour. People are having Mexican for lunch and Thai food for dinner. The dishes we created, with these different flavour profiles, were extremely popular with the non-Muslim testers at our focus groups, too.”
All of their first 12 dishes can be found in the new halal section in the chilled ready meal aisle of selected Sainsbury’s stores in London, Birmingham and Leicester from Wednesday 26th February 2014.
All at NPD Direct wish Shazia and her team every success.
Click on the link below for an introduction to ieat foods:
NPD Direct chefs participated at the Fruit Logistica trade exhibition in Berlin, Germany – Europe’s largest fresh produce exhibition (more than 60,000 visitors from 130 countries meeting over 2600 exhibitors from around the world).
Working with Gourmet Garden herbs and spices the chefs joined Gourmet Garden’s new distributor for Holland and Germany – Nature’s Pride – on their large, end of aisle stand in one of the prime positions of the show.
Using the event as the ‘launch’ of Gourmet Garden products to Nature’s Pride’s existing and potential new customers, the two chefs demonstrated both Gourmet Garden’s herbs and spices and Nature’s Pride’s wide range of exotic vegetables and fruits. The chefs, Chris and Marcus, ensured that everyone got off to a healthy start with fruit smoothies that contained a hidden ‘kick’ of either Gourmet Garden Ginger or Lemongrass; lunches over the three day event consisted of a range of stir fries that mixed Nature’s Pride’s exotic vegetables (including edible flowers as garnishes!) with a variety of Gourmet Garden herbs and spices; during the afternoon Chris and Marcus made fresh dips flavoured with Gourmet Garden products and served with raw vegetable crudités.
Despite prevalent health trends encouraging consumers to eat less red meat, 90 per cent of US consumers are eating some kind of red meat at least once a month, but 39 per cent of beef and other red meat consumers ate less in 2013 than they did in 2012, according to new findings from market research organisation Mintel.
Furthermore, a quarter (25 per cent) of pork consumers claimed to have eaten less pork in 2013 than they did in 2012. In contrast, only 10 per cent of beef and other red meat eaters said they were eating more, and only 13 per cent of pork consumers said the same.
“Health trends motivating consumers to cut fat and cholesterol intake are by far the most dominant factors affecting the red meat market,” said Patty Johnson, Global Food Analyst at Mintel. “While some consumers are turning away from red meat, in favour of healthier alternatives, there are still a staggering number of Americans who partake on a regular basis. For many of those who are cutting back they are very well trading up to a higher quality meat product,” she said.
Opportunity for higher quality meats
Indeed, 16 per cent of those US consumers who said they were consuming less red meat were eating less, but a higher quality red meat. Mintel said this creates an opportunity to market higher quality meats to consumers.
Packaging innovation potential
While innovation in this category has been low for several years, packaging may be an area for meat manufacturers to innovate, particularly to appeal to women. More than one-third (35 per cent) of women would like to see more resealable packaging, 26 per cent said they want individual-sized portions and 23 per cent said they would like to see recipe options on the package.
Price also a reason for cutting back
While health concerns were the top reason consumers were cutting back on meat, the price of meat was another matter of contention. More than half (58 per cent) of consumers said they had noticed the price of red meat increasing in the past 12 months, and 36 per cent said it was too expensive to buy it as often as they would like.
“The red meat category is facing a difficult future, as both health trends and price are working to discourage consumer demand for red meat products,” Ms Johnson said. “The industry also has done little to innovate since the recession and therefore has offered consumers little to get excited about. This presents an opportunity for the industry to try to invigorate the market with new products, improved quality and improved functionality,” she said.
Scientists have recently recommended to the World Health Organisation that men shouldn’t consume more than eight teaspoons (32g) of sugar a day or women six teaspoons (24g) a day. The amount of sugar hidden in alcoholic drinks has been revealed by nutritionists and it’s probably more than you think.
How much sugar is in your drink?
Pint of real ale 9
Pint of Guinness or Stout 5
Pint of Premium Lager 3.5
568ml bottle of Magners Pear Cider 8.5
Pint of Strongbow Dry Cider 3.5
175ml glass of Mulled Wine 11
175ml glass of medium Sweet Wine 2.5
Vodka and Red Bull 7
Gin and Tonic 5.5
Vodka and Coca Cola 6.5
Sambuca shot 4
Amaretto shot 4
50ml glass of Baileys 2.5
50ml glass of Port 3
50ml glass of Sweet Sherry 2
Smirnoff Ice 7.5
Barcardi Breezer 5.25
COCONUT MILK is riding on the back of coconut water’s recent success and is being applied as a dairy alternative of choice. Coconut milk ice cream and yogurt style products with their natural image are very on trend.
KALE and other old fashioned veg have been revived to provide a natural and nutritious edge to a wide variety of products from baby food to snacks.
SPROUTED grains, seeds and nuts in their natural form are not processed and retain more of their nutrients and natural plant enzymes, which can be beneficial for the digestive tract.
COLD PRESSED claims are well established for oil products and this concept has extended to coffee, fruits/juices and nuts as more natural ingredient or product alternatives. Product
GRASSFED milk claims for use in dairy products and similar claims for meat products. They convey more natural open pastures images for rearing of cows and resulting ingredients.
CHIA seeds are the world’s richest plant-based source of omega 3, dietary fibre, protein and antioxidants. Chia is a natural ingredient choice for bakery products and is also being rapidly applied in beverages.
STEVIA-based sweeteners, with their natural positioning, have taken the food and drinks industry by storm over the past few years, filling a gap in the market as demand for “clean label” products has risen.
HONEY is finding its way into new product domains such as chocolate and juices for its natural sweetening attributes, flavour and colour.
RAW CACAO or cocoa is being used in chocolate products and cereal & energy bars for more health benefits as well as to impart more intense and bitter flavouring.
GMO FREE or free of GMO ingredients is a claim which is increasingly being used on a wide range of products and not just limited to grain-based products.
Pasta manufacturer, Barilla, is looking to introduce 3D food printers in commercial kitchens, allowing diners to design and print their own pasta.
Over the past couple of years, the company has been working with research organisation TNO in the Netherlands, and Kjeld van Bommel, project leader at TNO, says a number of experimental 3D food printers have already been installed in a few restaurants in Eindhoven.
According to 3Dprinterplans, Barilla and TNO hope 2014 will be a big year for food printing, and have plans to move into the international market.
TNO has been working on improving the speed of the printers, which are now 10 times faster than they were two years ago.
Barilla is hoping 3D food printing will get to a point where users fill printers will dough cartridges, similar to the current inkjet printers, and providing consumers with great flexibility in terms of their pasta designs. For example the consumer could surprise their partner with pasta in the shape of a rose for their wedding annivarsary. By simply saving a design in a USB and bringing it into the restaurant, the 3D printer will print the shape on site.
A new frontier in the fight against food waste has emerged after a UK Parliamentary committee heard how scientists are developing microchips that send a text message when the food is about to go of
A committee of peers examining how to minimise food waste was told that computer chips might be used to assess whether food is getting past its prime.
According to a report from the BBC, committee chair and Lib Dem Baroness Scott of Needham Market had told environment minister Dan Rogerson that a witness giving evidence to the committee in the Netherlands said: “We’re quite close to commercial production of a small chip which would go into packaging which would measure the actual deterioration of the rate of food.”
She explained that the current convention of the best before date “just assumes that everything’s equal; it just assumes that you all keep your food at the same temperature whereas this would actually respond to what the real conditions are”.
Rogerson said: “I should be intrigued to know the range and amount of resource that would have to go into producing it.”
The computer chip could even “send you a text to tell you that it needed eating”, she said.
Lady Scott concluded: “I’m having enough trouble with my text messages without the fridge texting me.
“Realistic or not, it’s interesting to see where innovation can lead.”
While details of the development may be vague, it would follow on from a range of new technologies that have launched recently – and have received high-profile coverage – that are designed to either prolong the shelf life of products or indicate to consumers when food is going off.
A label from Insignia Technologies, for instance, indicates when food is best to eat and won the ‘Best New Concept’ award at last year’s UK Packaging Awards.
Meanwhile a number of food retailers, including Marks & Spencer, have adopted a strip for their fresh produce packaging called ‘It’s Fresh!’ that absorbs ethylene, which causes fruit to ripen and then go mouldy.
Eating more oily fish can increase brain size in later life and may help prevent age-related mental decline, a study has found.
People with higher levels of omega-3 fatty acids found in fish oil preserve bigger brains as they age, the research shows. In particular, they maintain more nerve cells in the hippocampus, the brain’s key memory centre.
The larger neural volume linked to omega-3 intake is equivalent to reducing the effects of brain ageing by up to two years, say scientists.
Researchers measured levels of two essential omega-3 fatty acids, EPA and DHA, in the blood of 1,111 women taking part in the US Women’s Health Initiative Memory Study.
Eight years later, when the women had an average age of 78, magnetic resonance imaging (MRI) scans were performed to measure their brain size.
Those who started out with higher intakes of omega-3 were found to have larger total brain volumes. A doubling of omega-3 levels was associated with a 0.7% increase in overall brain size.
In addition, the hippocampus area was 2.7% larger in women with higher levels of the fatty acids.
Lead scientist Dr James Pottala, from the University of South Dakota in Sioux Falls, US, said: “These higher levels of fatty acids can be achieved through diet and the use of supplements, and the results suggest that the effect on brain volume is the equivalent of delaying the normal loss of brain cells that comes with ageing by one to two years.”
The findings are published in the latest online edition of the journal Neurology.
Shrinking brain volume is a known sign of Alzheimer’s disease as well as normal ageing.
Dr Laura Phipps, from the charity Alzheimer’s Research UK, said: ” There has been mixed evidence as to the benefits of omega-3 fish oils on the brain and whether they may protect against memory decline and dementia.
“This study suggests that higher levels of omega-3 fatty acids in blood are linked to larger brain size but the possible reasons for this association need further investigation. We know that the brain gets smaller in people with dementia, but it is unclear from the study what effect larger brain size would have on memory and thinking in the volunteers or their long-term risk of developing dementia.
“The best way to assess whether omega-3 could protect against dementia is through clinical trials and so far, trials of omega-3 supplementation have not shown benefits in protecting against cognitive decline.
“Currently, research suggests that a balanced diet, along with regular exercise, not smoking, maintaining a healthy weight and keeping blood pressure and cholesterol in check may help to keep our brains healthy as we get older.”
Dr Doug Brown, director of research at the Alzheimer’s Society, said: ” It’s interesting to see that eating more fish could lead to larger brain volume, particularly in the hippocampus – an area of the brain that comes under attack in dementia.
“We know that brain shrinkage can be linked to dementia and larger brain volumes could indicate a better ability to cope with the ravages of the condition, but it’s a big leap to draw this conclusion.
“Whilst interesting, this study still leaves us in the dark about what effect eating fish has on the development of dementia.”
The long-term challenge for ready meal brands has been to persuade consumers that such products have strengths above and beyond those of convenience alone. The brief outlines the most important consumer and product trends impacting the ready meals category globally, using Datamonitor’s TrendSights mega-trend framework as a basis to organize the key themes covered.
Features and benefits:
- Each section is introduced with a concise SWOT analysis that outlines how each TrendSights mega-trend can be applied to the ready meals category.
- Consumer insight analysis covering 24 countries globally highlights the key attitudes and behaviours that drive consumers’ ready meal preferences.
- Draw inspiration from numerous case studies and product examples throughout the brief that showcase best-in-class innovations in ready meals.
Leading health experts from across the globe have united to form ‘Action On Sugar’ – an unprecedented call to tackle and reverse the obesity and diabetes epidemic. Obesity is a major crisis facing the UK and practically every country around the world, and yet there is no coherent structured plan to tackle obesity. This group will initially target the huge and unnecessary amounts of sugar that are currently being added to our food and soft drinks.
Action On Sugar will carry out a public health campaign, to make the public more sugar aware and thus avoid products that are full of hidden sugars. Children are a particularly vulnerable group targeted by industry marketing calorie dense snacks and sugar-sweetened soft drinks.
The major initial focus of the group will be to adopt a similar model to salt reduction pioneered by Consensus Action on Salt and Health (CASH). This model has become one of the most successful nutritional policies in the UK since the Second World War, by setting targets for the food industry to add less salt to all of their products, over a period of time. As this is done slowly, people do not notice the difference in taste.
Salt intake has fallen in the UK by 15% (between 2001-2011) and most products in the supermarkets have been reduced between 20 and 40%, with a minimum reduction of 6,000 strokes and heart attack deaths a year, and a healthcare saving cost of £1.5bn.
A similar programme can be developed to gradually reduce the amount of added sugar with no substitution in food and soft drinks by setting targets for all foods and soft drinks where sugar has been added. Action On Sugar has calculated that a 20 to 30% reduction in sugar added by the food industry which, given a reasonable timeframe (3-5 years) is easily achievable, would result in a reduction in calorie intake of approximately 100kcal/day and more in those people who are particularly prone to obesity.
It’s not just the well-known brands, such as CocaCola which has a staggering 9 teaspoons of added sugar, but flavoured water, sports drinks, yogurts, ketchup, ready meals and even bread are just a few everyday foods that contain large amounts of hidden sugars.
Additional aims of the group include:
- To educate the public in becoming more sugar aware in terms of understanding the impact of sugar on their health, checking labels when shopping and avoiding products with high levels of sugar.
- To ensure that children are highlighted as a particularly vulnerable group whose health is more at risk from high sugar intakes.
- To ensure clear and comprehensive nutritional labelling of the sugar content of all processed foods.
- At the same time we would conduct a Parliamentary campaign to ensure the government and DH take action, and that, if the food industry do not comply with the sugar targets, they will enact legislation or impose a sugar tax.
The Daily Mail (11.01.2014) reported that undercover shoppers are targeting supermarkets and fast-food chains to investigate the authenticity of food products branded as British. Items that are thought to be suspicious will be sent for ‘isotope’ tests, which can accurately determine the real origin of fruit and vegetables and identify where cattle and sheep had been grazing. The operation has been launched by the Food Standards Agency (FSA), and follows a call from environment secretary Owen Paterson for shoppers to buy more British food. FSA chief executive Catherine Brown said ‘We want to make sure that consumers are getting what they are paying for’.
Brits have been revealed as being the worst in Europe for unhealthy snacking, with 41% of us filling up on crisps, cookies, cake or chocolate. We do this more often than the other nine nations in a survey by Fruyo, which looked at 4,000 people from the UK, Poland, Sweden, Belgium, Italy, France, Germany, Holland, Spain and Greece.
Only 15% of us snack healthily – in comparison to Spain, at 27%, and Greece at 25%.
While we may not snack as often as some countries – Brits were found to snack twice a day – our unhealthy choices add up. Over a third (39%) of us admit to consuming more calories each day through snacking than we do at meal times. There is also a subset of secret snackers – around 8% of us do so in secret (although we swear in must be higher).
As for why we snack, rather than hunger acting as the main motivator, most of us seem to snack out of boredom (41%) while others have mentioned stress and a lack of energy.
Nutritionist and food writer, Fiona Hunter, said: “These results show exactly how wrong many people in the UK are getting it when it comes to snacking. It should be a positive occasion – using well chosen products to provide important nutrients. But too many of us are instead turning to ‘grazing’, which involves grabbing something to fill up on that’s quick, easy and often unhealthy.
“When it comes to snacking, Brits need to plan ahead so that they’re not caught short in a moment of hunger and think about products which are high in protein so will keep them fuller for longer, helping to resist further temptation.”
Additionally, the findings showed:
• Scotland is the unhealthiest snacking region in the UK (with a ranking of 45%)
• London tops the healthy regional snack league table, with results of 17%
• Poland is the mecca of snacking; its inhabitants eat more snacks – an average of 2.2 a day – with the people of
France the most snack-averse at an average of just 1.4.
• Most popular time to snack in the UK is 3.04pm, potentially signalling a ‘mid afternoon slump’ and desire for
something to eat.
• However, nearly a third (32%) of Brits snack after 6pm, highlighting that these people may be choosing evening
meals that don’t fill them up properly.