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Have you observed anything -- buying habits, changes in preferences?
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The following article is quoted from The Baker:
ReplyDeleteSource: Source: http://www.thebaker.co.za/ad_vol12no5flavour.html
"A colourful world
The world of flavourings and colourings is rather colourful, not just because
of the many innovative products but also because of the challenges it
faces from various quarters.
According to the South African Association of the Flavour & Fragrance Industry’s (SAAFFI) latest newsletter available on their website www.saaffi.co.za, things are becoming ever more interesting in the flavouring industry.
The newsletter details the Flavour Forecast 2008 from seasoning company, McCormick, which provides a glimpse into the hottest trends in food and flavour for the coming year. It notes that, “the McCormick group utilised a network of cookbook authors, TV food personalities, trendsetting chefs, home economists, registered dietitians, food technologists and sensory analysts to develop the report and identify the major tastes that will shape how we eat in 2008 and beyond.” The report identifies major tastes and new, unexpected flavour combinations in store for Americans’ more adventurous palates. The flavour pairings are driven by recent and emerging macro food trends playing out in the US, be it health and wellness, our endless passion for international and ethnic cuisine or artisan ingredients.
The top 10 pairings to watch for in 2008 are:
• Lemon Grass & Lychee;
• Vanilla Bean & Cardamom;
• Chilli & Cocoa;
• Orange Peel & Natural Wood;
• Poppy Seed & Rose;
• Coriander & Coconut Water;
• Red Curry & Masa;
• Oregano & Heirloom Beans;
• Rubbed Sage & Rye Whiskey;
• Allspice & Exotic Meats.”
This is confirmed by a recent report from Global Business Insights which notes that confectioners are increasingly using unusual flavours such as pomegranate, eucalyptus and goji to differentiate their products.
According to the report, the top ten flavours to watch are:
• Pomegranate
• Coffee
• Grape
• Cranberry
• Green tea
• Chilli
• Cinnamon
• Ginseng
• Eucalyptus
• Goji
While the flavour trends are certainly exotic, it underlines the fact that bakers and other food manufacturers need to experiment with new flavours and flavour combinations to meet this consumer trend.
“To a large extent flavour trends and fashions are driven by Europe and the USA,” says Grant Momplé of Afriplex, a local supplier of extracts, essential oils, powders, tinctures and other plant derivatives. “The developing world follows these trends closely, no matter how inappropriate they may be, and seldom do any trends emerge from these markets where, ironically, most of the aromatic materials are derived.
“With the constant problem of ‘product fatigue’ in the developing world and the growing demand for ‘taste and health’ the ‘trend setters’ are looking further afield and some really interesting new flavours and concepts are emerging from these previously overlooked corners of the globe.In this regard, Nibbly Bits, Woolworths’ bakery supplier based in Wellington, has done some very interesting work on ‘indigenous flavoured’ baked goods including Rooibos shortbread, buchu rusks and honeybush biscotti,” explains Grant.
“With bread being more of a meal than part of a meal in most of Africa, surely it will only be a matter of time before ‘flavoured functional’ bread becomes the order of the day. Imagine Chakalaka flavoured bread with omega 3, calcium and multivitamin enrichment! Or even peanut butter or chocolate flavoured bread enriched with antioxidants for the children. With the international ‘commercial spotlight’ turning on South Africa as 2010 approaches, would it not be nice to see something really local gain some attention?”
But at the same time, bakers cannot lose sight of another important trend in the industry – the demand for natural flavourings.
SAAFFI’s newsletter also details the latest development regarding natural flavourings, following the release of a report from a UK consumer pressure group, which claims that fruit flavourings mislead consumers into believing products contain actual fruit extract. The group is calling for all flavourings to be individually identified on food labels.
As pointed out in the newsletter, “there are around 2 700 flavouring substances that can be used in the creation of flavourings, which would result in a rather long ingredient listings! Manufacturers are obliged to, and want to, avoid misleading consumers. All ingredients used in food or drink products, including flavourings, must be labelled by law as per a European Commission Directive that sets out the rules on labelling for flavourings added to foodstuffs, and for flavourings sold as such to food producers and consumers.
“In response to consumer demand, companies are increasingly using natural flavourings. They have been reformulating their products in response to the increasing demand for natural and organic foods in line with the growing health and wellness trend. The Food Improvement Agent Package (FIAP) legislation is expected to be adopted this year. It includes setting out clearer definitions, and stricter conditions for the use of the term ‘natural’.”
And it is not just flavourings that are under fire. Nestle Rowntree stopped producing blue Smarties when it promised to remove all artificial colourings from the confectionery amid concerns that they are linked to hyperactivity and may pose other health risks. The blue Smartie was replaced by a white one, while a suitable natural alternative was found to the colouring Brilliant Blue (E133)."
To read the rest of the article, go to: http://www.thebaker.co.za/ad_vol12no5flavour.html
To visit SAAFFI, the South African Association of the Flavour & Fragrance Industry,go to
http://www.saaffi.co.za
A few sites or links that you may find interesting in this regard:
ReplyDelete"Food Trends : Organic and Fresh Ingredients
The latest trend in food is the movement towards organic, high quality ingredients and fresh, simple flavours. Favourite food ingredients for now are fresh herbs like basil and fennel ,edible flowers and fruit like pears and berries."
Source: http://www.allaboutfood.co.za/trends
New trends for new year
Source: http://www.sowetan.co.za/GoodLife/Article.aspx?id=909659
Gourmet
Source:
http://www1.southafrica.net/Cultures/en-GB/consumer.southafrica.net/Things+to+Do/Where+to+Eat/Gourmet.htm
Consultants predict 14 top restaurant and hotel food trends for 2009
Source :
http://www.hospitality.co.za/index.php?option=com_content&view=article&id=71:consultants-predict-14-top-restaurant-and-hotel-food-trends-for-2009&catid=2:general&Itemid=8
Top 10 Food Trends For 2008
By: Mary Anne Durkee
Source:
http://articles.itpimp.co.za
More Food Trends
Source:
http://www.digivu.co.za/2008/04/more-food-trends-3
Did it give you some food for thought?
Just remember, the information is provided for what it is worth -- judge for yourself.
A different perspective....
ReplyDeleteFood habits of rural Swazi households: 1939 -- 1999 (Part 1)
Source: http://www.up.ac.za/saafecs/vol28/kgaphola.pdf
"The purpose of this article is to establish baseline data on the current food habits of selected rural Swazi households in the southern Highveld region of the Mpumalanga Province for use in household food security projects. No prior studies have been done in this area, and no baseline information is available as a basis for food security and nutrition-related projects."
Thank you :), for all the effort put forth by all who have worked hard to make this possible. This is great news. cultured ghee vs ghee
ReplyDelete