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

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Presentation on theme: "Delivering TASTE and HEALTH through Herbs and Spices Anthony Palmer A Passion for Flavour."— Presentation transcript:

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

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 ? 100% Natural With nothing added 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

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 HealthEthnic Cooking Scratch Cooking

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

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? Long term Short 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? Long term Short 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? I n s p i r a t i o n a l & M o d e r n B a c k t o b a s i c s Health and Wellness T h r i f t C u i s i n e I n d u l g e n c e Intriguing blends of aromas, colours and textures Authentic basic ingredients cooked in the most natural way Natural ingredients with no additives More indulgent combinations Low cost cuisine

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

19 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

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

21 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

22 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

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

24 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 Carrot & Cinnamon

25 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 Orange & Curry

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

27 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

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

29 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

30 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 Pineapple & Star Anise

31 How do we let the public know? website PR launch and press releases Inspiring the trade

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

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

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

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

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

37 And coming top of the list of high antioxidant foods Science of Spice

38 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 Oxidative stress Nutrition UV Alcohol Cigarettes Ageing Stress Cancer Heart Disease Neurological disorders Antioxidants Free Radicals

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

40 Spice Fruit Vegetable Herbaceous Spicy / Hot AlcoholCheesyDairy - Buttery Meaty (Beefy/Gamey) Salt Forecasters Today Predict Herbs & Spices, Along with Fruits and Vegetables, Will be THE Flavour Growth Categories Over Next 2-3 Years Low/Negative MediumHigh EarthyFish & Seafood Grainey - Cereals Meaty (Pork/Chicken) NuttySmoked / Roasted Flavor Growth Forecasts Source: Datamonitor Trends in Savory Food Flavors DMCM2119

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

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

43 In summary herbs and spices have had a major part to play in the development of taste, and will continue to do so give consumers all the they want, whilst remaining and from a fat/sugar/salt view but also added benefit of

44 Appendix

45 Rowley Leigh - UK

46 Alexandre Gauthier - France

47 David Zuddas - France

48 Viki Geunes - Belgium

49 José Avillez - Portugal

50 Sergi Arola - Spain

51 Andreas Caminada - Switzerland

52 Schwartz Logos

53 How are the pairings developed? Detailed survey asking chefs/experts to outline their culinary insights and thoughts on forthcoming flavour trends and ingredients Insights have helped identify major culinary trends in contemporary cuisine, leading to 10 unique flavour pairings Using these pairings, our chefs create cutting edge yet consumer friendly recipes for people to cook at home In the UK, Rowley Leigh, owner of Le Café Anglais, and food writer for the Financial Times has developed recipes for 4 of the flavour pairings. These pairing are then shared with key journalists and available on the Schwartz website

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55 Herbs and Spices & Health and Wellness Hamed Faridi Ph.D. Vice President, Research & Development McCormick and Company, Inc. Hunt Valley, MD 21031

56 Herbs & Spices not only taste great, they also have a secret

57 What I Will Share With You Today Spices & Herbs may have significant health & wellness benefits ► There is today an increased level of interest in conducting clinical trials on their health benefits ► Many herbs and spices naturally contain antioxidants ►The MSI was established to advance the knowledge of the Health benefits of Spices & Herbs

58 Pork Tenderloins with a strawberry, tarragon and rocket salad “The sweet and salty combination brings sensuality to the dish and stimulates the senses. The taste of tarragon balances this recipe and completes the “bouquet”” José Avillez STRAWBERRY & TARRAGON

59 Seared Mackerel fillets with apple confit, rosemary and pine kernels “The sharpness of the apple in this dish contrasts perfectly with the delicate mackerel.” Rowley Leigh ROSEMARY & FRUIT PRESERVES

60 Pickled pumpkin and prawn salad with turmeric and coriander “Pumpkin & turmeric together are a very gentle blend of flavours, which complement the prawns in this dish perfectly.” Rowley Leigh PUMPKIN & TURMERIC

61 Chilled Cream of Carrot Soup “A fickle option that works well cold or hot.” José Avillez PAPAYA & NUTMEG

62 Herbs & Spices in History Man has been using Herbs & Spices for thousands of years to flavour his foods. Herbs & Spices were prized and valued and used as gifts, tribute, payment and ransom. There are numerous examples throughout history and from all corners of the world, where exploration, conquest and the creation of major cities and routes were all driven by the search and desire for Herbs & Spices. The earliest recorded cultivation of chillies occurred in 5000 BC. In 905 BC., the Queen of Sheba first journeyed to meet King Solomon for the specific purpose of protecting her Spice routes which were under threat. In 408 AD. The Goths laid seige to Rome. The main part of their demand for ransom before gold and silver, was for 2000 lbs of pepper.

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