1. Tomorrows recipes Munish Manocha Head of Innovations, S&A Foods Ltd.

2. Personal Background Born in India: backpacked for 2 years gathering recipes Moved to Switzerland: Head chef for Banqueting Innovations product designer: RHM Culinary brands Consultant Chef Breakthrough Innovations: Premier Foods Head of Innovations: S&A Foods Ltd

3. Bringing food of the world into the mainstream The Challenges Fear of new Daunting dish names Will I like it? Unheard of ingredients Upmarket trends…….? Customers do not always want to pay more So what can we do???

4. Think like a consumer……then think again!! Lead with ingredients…most consumers will not know what a Nihari or a Congee is! Ask your chef, if it was his restaurant what will he call the dish Safe Adventure I do not know what Pandan will taste like, can you please define the flavour for me? By all means look for new restaurant trends but do so nationwide not just in London, California, Sydney or Tokyo Keep cost in line with current product portfolio Bringing food of the world into the mainstream Answering the challenges

5. How the East has been meeting the West Do we still need to adapt cuisines? The answer is : YES!! However: Cuisine influenced rather than specific cuisine type (Eg Tikka Masala, Spag Bol, Korma, Chinese Chicken curry) Safe Adventure and Mass Appeal Price point critical: VFM New cuisines: look for the HOLY GRAIL….easier said than done Top 10 meals…..twists

6. New Materials and Ingredients: How they help the product developer Makes development more exciting Help reduce cost New processes can create new ingredients for use…gives the business a USP Help deliver better value Help increase personal knowledge and repertoire Product Developers should not be pigeon-holed Challenge ingredient suppliers with brief….get them to do the hard work!!!

7. Personal reflections on foods of the Indian sub-continent

8. Dishes are not unhealthy Global influences since 400 A.D.: cooking methods and ingredients Variety is a key feature Generically North/South divide in terms of heat and aromatics Hotter regions have hotter dishes Not all dishes are CURRIES Curry Powder not used in India Most dishes have an interesting history 80% of Indians eat Non-vegetarian food

9. THANK YOU