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Delivering TASTE and HEALTH through Herbs and Spices
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Delivering TASTE and HEALTH through Herbs and Spices

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  1. A Passion for Flavour Delivering TASTE and HEALTH through Herbs and Spices Anthony Palmer

  2. Purpose of Presentation • Evaluate the role that herbs and spices have played in delivering TASTE • Analyse short term and long term flavour trends relating to herbs and spices • Show how macro trends are impacting overall flavour profiles

  3. Agenda • Herb and Spice Overview • The Flavour Forecast • Taste and Health

  4. Herbs and Spices have played a Major part in taste for thousands of years

  5. What are Herbs & Spices ? A HERB is a plant that is valued for its flavour, aroma or other qualities. The term herb typically refers to the leafy green part of the plant A SPICE is a dried seed, fruit, root, bark or leaf used for culinary purposes to add flavour, aroma or colour 100% Natural With nothing added

  6. Why Herbs & Spices ? • Make bland food exciting and great tasting. • Consumers want great tasting food naturally, no e numbers or artificial ingredients. • Herbs and spices are a great way to add flavour and enjoyment without the need for additional fat and calories • Alternative to adding salt

  7. Herbs and Spices a large £210m market • Major branded player is Schwartz • Tested to ensure no pesticides, adulteration, irradiation, contamination etc. • Natural steam pasteurisation treatment to ensure highest microbial standards • Quality sourcing from around the world, direct from the growers themselves

  8. Macro trends are driving taste trends Ethnic Cooking Scratch Cooking Health

  9. Economic climate making consumers stay at home rather than going out Cooking their favourite restaurant meals from scratch Scratch Cooking Macro trends are driving taste trends

  10. Consumers are demanding less fat, salt and sugar, without losing taste. Health Macro trends are driving taste trends

  11. Continued rise in ethnic cuisine due to travel culture. Curry now one of Britain's favourite meals Ethnic Cooking Macro trends are driving taste trends

  12. So how are we using herbs and spices to maximise these macro trends? • Short term • Long term – Individual flavour trends for each year e.g. Flavour Forecast – Driving health AND taste

  13. So how are we using herbs and spices to maximise these macro trends? • Short term • Long term – Individual flavour trends for each year e.g. Flavour Forecast – Driving health AND taste

  14. Our passion for food and flavour has led us to develop the flavour forecast • A yearly report to share with our consumers and customers • Shows how herbs and spices can be combined together to create innovative and delicious pairings • From this recipes are developed utilising the pairings

  15. Why use chefs? • Core role in taste and flavour development • Forefront of taste, driving the development and change • 6-8 meal repertoire of family, chefs change and regularly do new menus

  16. What are the major culinary trends for 2009? More indulgent combinations Intriguing blends of aromas, colours and textures Inspirational & Modern Indulgence Thrift Cuisine Back to basics Authentic basic ingredients cooked in the most natural way Low cost cuisine Health and Wellness Natural ingredients with no additives

  17. What are the major culinary trends for 2009? More indulgent combinations Intriguing blends of aromas, colours and textures Inspirational & Modern Indulgence Thrift Cuisine Back to basics Authentic basic ingredients cooked in the most natural way Low cost cuisine Health and Wellness Natural ingredients with no additives

  18. Strawberry and Tarragon Herbal Cool • Chefs are lacing luscious strawberries with the aniseed flavour of tarragon in sorbets, salads and consommés • Try pureed for use in a soft drink or cocktails with a mysterious hint of tarragon

  19. What are the major culinary trends for 2009? More indulgent combinations Intriguing blends of aromas, colours and textures Inspirational & Modern Indulgence Thrift Cuisine Back to basics Authentic basic ingredients cooked in the most natural way Low cost cuisine Health and Wellness Natural ingredients with no additives

  20. Avocado and Paprika Spicy and Harmonious • Two classics combine in an unexpected duo • The sweet earthiness of paprika is an ideal partner to the soft velvety taste of avocado • Combine the two in seafood starters and chilled soups

  21. Pumpkin & Turmeric Sweet and Colourful • Turmeric is a versatile spice with a beautiful yellow hue and pungent taste; a great choice for bringing the often neglected pumpkin into the limelight • An ideal way to spice up homely favourites like cream of pumpkin soup, pumpkin mash or vegetable curry

  22. What are the major culinary trends for 2009? More indulgent combinations Intriguing blends of aromas, colours and textures Inspirational & Modern Indulgence Thrift Cuisine Back to basics Authentic basic ingredients cooked in the most natural way Low cost cuisine Health and Wellness Natural ingredients with no additives

  23. Carrot & Cinnamon Simple and Warm • Naturally containing antioxidants, cinnamon makes a perfect match for the vitamin-packed carrot • The combination works well in spicy dips and carrot cakes, or as a lively side dish, mashed or roasted, for lamb or chicken

  24. Orange & Curry Juicy and Flavourful • A simple yet sophisticated balance, with the heat of the curry flattering the gently acidity of the citrus • Try with fresh, spicy salads or lamb chops with a curry and orange sauce

  25. What are the major culinary trends for 2009? More indulgent combinations Intriguing blends of aromas, colours and textures Inspirational & Modern Indulgence Thrift Cuisine Back to basics Authentic basic ingredients cooked in the most natural way Low cost cuisine Health and Wellness Natural ingredients with no additives

  26. Rosemary & Fruit Preserves • Provençal and Fruity • Preserved apples, pears or berries have found a perfect partner in rosemary, the herb of remembrance • Chefs are using these flavours with cheese and roast meats, as well as sweet dishes

  27. What are the major culinary trends for 2009? More indulgent combinations Intriguing blends of aromas, colours and textures Inspirational & Modern Indulgence Thrift Cuisine Back to basics Authentic basic ingredients cooked in the most natural way Low cost cuisine Health and Wellness Natural ingredients with no additives

  28. Saffron & Apricot Fresh and Sunny • With its bright colour and delicate aroma, saffron makes a vivid match for dried, roasted or poached apricots. • Apricot and saffron chutney will also enhance a meat or chicken curry

  29. Pineapple & Star Anise Surprising and Refreshing • Look forward to dishes of cool, fresh pineapple, topped with a sophisticated sprinkling of star anise • Star Anise balances the acidity of pineapple, and brings an exciting tropical flavour to both sweet and sweet & sour dishes

  30. How do we let the public know? • www.schwartz.co.uk website • PR launch and press releases • Inspiring the trade

  31. So how are we using herbs and spices to maximise these macro trends? • Short term • Long term – Individual flavour trends for each year e.g. Flavour Forecast – Driving health AND taste

  32. “What do you try to avoid or limit when choosing and preparing food for yourself and your family…?” Consumer are actively looking for ways to cut out fat, salt, sugar and e numbers whilst maintaining taste Source: State of the Nation 2008

  33. Spices Have Long Been Prized for Their Culinary Value And Healing Power

  34. Clinical trials involving herbs and spices have risen significantly over the last 8 years and have started to reveal new benefits.. Source: Clinicaltrials.gov

  35. …Exceeding Other Foods That Have Recently Been Spotlighted for Their High Antioxidant Properties Antioxidant (ORAC) Value Comparisons Herbs and spices naturally contain antioxidants > 1 teaspoon oregano 80g grapes > 1 teaspoon cinnamon 80g blueberries Source: Nutrient Data Laboratory USDA, November 2007

  36. And coming top of the list of high antioxidant foods Science of Spice

  37. So what are Antioxidants and why does it matter? Antioxidants help protect the body’s cells from damage caused by free radicals and ultimately help maintain our health Antioxidants Free Radicals Nutrition UV Alcohol Cigarettes Ageing Stress Oxidative stress Cancer Heart Disease Neurological disorders

  38. Can herbs and spices really change the level I intake, and hence make a difference? • 200 g of salad : • 1) lettuce + tomato. • 2) lettuce + tomato + lemon. • 3) lettuce + tomato + culinary herbs Ninfali et al. Br J Nutr 2005, 93:257-266

  39. Forecasters Today Predict Herbs & Spices, Along with Fruits and Vegetables, Will be THEFlavourGrowth Categories Over Next 2-3 Years High Vegetable Spice Herbaceous Spicy / Hot Fruit Medium Earthy Fish & Seafood Grainey - Cereals Nutty Smoked / Roasted Meaty (Pork/Chicken) Low/Negative Dairy - Buttery Cheesy Alcohol Salt Meaty (Beefy/Gamey) Flavor Growth Forecasts Source: Datamonitor Trends in Savory Food Flavors DMCM2119

  40. McCormick Science Institute Set Up To Advance Health Benefits Of Spices & Herbs Advancing the Culinary Health Benefits of Spices and Herbs Cardiovascular Health Cognitive Performance Antioxidant Properties Weight Management Inflammation

  41. Using a World Class Scientific Advisory Council James O. Hill, Ph.D. Leann Birch, Ph.D. • Director, Clinical Nutrition Research • University of Colorado Health Sciences Center Denver, CO • Distinguished Professor of Human Development • The Pennsylvania State University Nancy Wellman, Ph.D. David Allison, Ph.D. • Professor & Director, National Policy and Resource Center on Nutrition & Aging • Florida Intl. Univ., National Resource Center on Nutr. • Dept. of Biostatistics & Nutrition • University of Alabama at Birmingham John Milner, Ph.D. Gilbert Leveille, Ph.D. • Chief Nutritional Science Research Group • Liaison to National Cancer Inst, National Inst. of Health • Executive Director • Wrigley Science Institute Ian Rowland, Ph.D. Johanna Dwyer, D.Sc. • Professor of Medicine & Community Health • Tufts University School of Medicine Boston • Professor of Human Nutrition • University of Reading, UK Dave Heber, M.D., Ph.D. Carl Keen, Ph.D. • Professor, Department of Medicine • UCLA Center for Human Nutrition • Division of Clinical Nutrition • Professor and Chair, Department of Nutrition • University of California, Davis Anne-Marie Roussel, Ph.D. Bharat Aggarwal, Ph.D. • Professor University Joseph Fourier, France • Professor of Medicine, Chief, Cytokine Research Center • Univ. of Texas M.D. Anderson Cancer Center, Houston • Director Centre de Recherche de Clermont-Ferrand-Theix, France Augustin Scalbert, Ph.D.

  42. In summary herbs and spices have had a major part to play in the development of taste, and will continue to do so & Herbs Spices Taste Flavour give consumers all the and they want, whilst remaining Healthy from a fat/sugar/salt view but also added benefit of Antioxidants

  43. Appendix

  44. Rowley Leigh - UK Rowley Leigh - UK

  45. Alexandre Gauthier - France Alexandre Gauthier - France

  46. David Zuddas - France David Zuddas - France

  47. Viki Geunes - Belgium Viki Geunes - Belgium

  48. José Avillez - Portugal José Avillez - Portugal

  49. Sergi Arola - Spain Sergi Arola - Spain