Sauces & Seasonings
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binära optioner live The use of sauces and seasoning in cooking dates back to ancient times. In China, soy sauce has been used for over 5000 years. Spices were used as currency in Asia, North Africa and Europe as early as Neolithic times. And sauces have been used as a meat tenderiser and flavour enhancer since Roman times.
أسعار الفوركس اليوم More than ever, food is not just a fuel, it’s an experience. People want to be taken on a global journey of flavour and taste.
So let us help you explore the world of sauces and seasoning. We’ve even invited some industry experts to help us spice things up.
köpa Viagra flashback 2015 “Spices are like colours: if you mix them all together you get a taste that is akin to the colours black, dark brown, or grey. But if you mix spices judiciously and sparingly—as you would mix yellow and blue to make green—you get a wholly unexpected and beautiful flavour.” ― Clifford Cohen
Viagra för kvinnor billigt Joining us this month:
Köp Viagra Härnösand David Bryant, Caroline Falks and Willie Pike from Major International - stock and sauce specialists with over 60 years of experience.
Al Thaker, Marketing Manager, McCormick - a Fortune 1000 company that manufactures spices, herbs, and flavourings for retail, commercial, and industrial markets.
opcje binarne xtb Brian Yip, Director at Wing YIP - a Chinese supermarket chain in the United Kingdom, founded in 1969.
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trading opzioni binarie prova demo Maureen Suan Neo, Founder of Nonya Secrets - creators of handmade sauces from the Nonyas and Babas of Southeast Asia.
ab wann gibt es Viagra billiger Sophie Lane Fox, Founder of A Little Bit – makers of homemade style natural dressings and sauces.
Used correctly, sauces and seasonings can whisk the customer away on a culinary experience that transcends borders. It can add a unique taste to dishes, and if done right, can captivate and inspire the clientele.
The use of sauces and seasonings dates back thousands of years, but what makes them so useful today? And why should we be interested in learning about the new flavour trends?
Maureen Suan Neo from Nonya Secrets says “Most consumers are looking for finished dishes that deliver a memorable experience and this is often down to the careful preparation of the accompanying sauces and seasoning.”
But for Al Thaker from McCormick, it’s all about exposure: “In today’s world of global connectivity, when consumers get to hear about awesome, exciting flavour they don’t just lust after it, they want it on their plates and they want it now.
Today, people have access to flavour like never before, exposed to new trends at virtually every turn, through social media, food trucks and on TV shows, food blogs and specialty websites and retailers, such is the challenge for operators to stay ahead of the game.
And that means finding new and exciting ways to seduce a nation of foodies craving flavour adventures and seeking out bolder, more intense and exciting taste experiences from around the world.
Sauces and seasonings are the perfect way to bring menus to life.”
David Bryant from Major International agrees that travel really has broadened the mind and adds, “The growing desire for more creative recipe concepts and familiarity with world cuisine has lead customers to seek out bolder flavours. This has had a subsequently positive effect on the stocks and sauces market.”
Brian Yip from Wing YIP concurred and told us “One of the main reasons for this is the changing tastes and food preferences in Britain. We are without doubt becoming more experimental, and travel is increasingly influencing food choices.
Provenance is important to British foodies, so we are always looking to expand our range with new and innovative sauces from different regions.”
An advocate for the use of chilli, Brian tells us “chilli is such a versatile sauce. It can be added to dishes to spice them up, or used as a dip for snacks and starters. It can be used to warm winter soups or to add heat to burgers and sausages, fresh from the barbecue.
Because there are so many different types, there are so many different uses, and Britain’s love affair with it isn’t going away.”
Sophie Lane Fox from ‘A Little Bit’ tells us it doesn’t have to be difficult for businesses and adds, “Frequently, customers want new experiences. Sauces are a simple way for operators to deliver a contemporary twist to pique consumer interest.”
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“The key food trends for 2017 all highlight the importance of spice - it’s an ongoing phenomenon” according to Maureen Suan Neo. “This is married to cuisine from around the globe. Operators and consumers continue to look for inspiration from far-flung corners and for something new.”
Sophie Lane Fox concurs with the idea that customers have a taste for something different. She adds, “Exotic global foods are in the press a great deal, although pizza, pasta, and risotto remain amongst the top five eat out food choices. To fulfil these popular choices, A Little Bit is expanding its versatile cooking sauce range with the introduction of two new flavours. These again focus on the inclusion of fresh herbs - capturing a just picked taste and are also gluten free.”
“One trend for this year is Rise & Shine to Global Tastes” says Al Thaker. “Breakfast options with big, global flavours are being sought by a generation of flavour adventurists not content with the same boring breakfast bowl.”
Try warm, sweet congee or a Middle Eastern-inspired breakfast hash – tender chickpeas, ground lamb or beef and roasted vegetables seasoned with a blend of coriander, cumin and fennel – topped with a spicy skhug (pronounced shug) sauce. This complex Middle Eastern hot sauce is made with Thai bird’s eye chillies, cumin, cardamom, coriander, garlic, parsley, coriander, olive oil and lemon juice.
Another trend is Plancha: Flat-Out Grilling – hailing from Spain, France’s Basque region, as well as Mexico. The plancha (a thick, flat slab of cast iron) is growing in popularity around the world for creating a sizzling, smoky sear-flavoured crust.
Grillers can easily use the plancha with meats, seafood and vegetables, paired with bold sauces, rubs and glazes.Discover the new cuisine for the 21st century. Melding Eastern Mediterranean ingredients with Western European classics creates delights such as Persian Minestrone – Persian Ash-e reshteh meets Italian minestrone. Then there’s Sweet on Pepper – Enter the new sweet heat: with an up-front bite and lingering sensation, peppercorns are finally capturing attention.
Imagine Dragon Fruit & Strawberry “Poke” with Pepper Syrup – fresh strawberry and diced dragon fruit salad atop a dollop of peppered whipped cream and crispy wontons. Poke (pronouced po-kay), is a unique take on Hawaiian poke salad with a drizzle of balsamic-pepper syrup.”
But Director Brian Yip says we shouldn’t forget the old time favourites. He tells us: “Undoubtedly, chilli sauce is having a moment and has been for a while now. In light of this, we’ve increased our range of the spicy stuff over the last few years. Rarely do I walk past a customer without a bottle of chilli sauce in their basket.”
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“Seasonings are the ideal way to capture customer imagination and zone in on the latest flavour trends. Blending herbs and spices with different yet complementary flavours, they help chefs create tasty, authentic dishes that will make their business stand out from the crowd and bring customers back for more” says Al Thaker.
Seasoning may add taste and monetary value to your food according to Al Thaker. He continues with - “seasoning – guaranteed to capture food lovers’ imaginations and drive profit potential.
An exciting blend of paprika, smoked paprika, onion, garlic and black pepper packing a very mild heat, with its ease of use and versatility. Seasoning can be sprinkled over chips, fries, wedges or roasties or added as a spicy twist to sweet potato or mash.
Research shows that 2/3 customers would upgrade their chips to include a flavoured seasoning if it was available and well over half of customers would be more likely to order a side of chips if they were flavoured with a seasoning (60%). That signifies an easy opportunity to make additional sales volume, which spells extra profit. Seasoned chips sell for between 10p-30p extra per portion and that adds up to profit potential of £11-£40 per jar of Chip Seasoning for the canny operator.”
But is it just flavouring that adds to the experience? We asked Maureen Suan Neo - “Quality is absolutely essential to making the right impression and securing repeat business. Equally important, is being able to deliver authentic sauces that are backed up by an authentic story.”
With customisation high on agendas, it is all about powerful flavour, variety and consistency to help you stand out. With the fabulous global flavours associated with street food and the pop ups now loved by millions, our customers are looking for much more from their food.” says Willie Pike, Major’s Consultant Development Chef for Major.
Willie tells us not to forget vegetarian options - “Adding exciting authentic flavours and giving customers the option to have dishes their way needn’t be difficult or expensive. With a readymade Mari Base or Pan-Asian Broth, you can bring the zing in a variety of easy to do ways. From an Asian noodle broth pot, where caterers can offer a choice of flavour, protein or vegan veggie alternative, to a selection of international flavours for your hot snacks, burgers, koftas hot dogs or even by pimping up your sides, a variety of different slaws or dressings for your salad, these products give you deliciously simple, cost effective and time saving ways to stay ahead of the game.
The beauty of a good readymade should be its powerful flavour profiles and versatility, with one product caterers should be able to generate a multitude of different recipes. This helps to minimize costs and maximise on gain.”
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With so many flavour options, is there any room for businesses to develop their use of sauces and seasonings? Al Thaker certainly things so. Here are his recommendations:
“Another taste bud-tingling new passion that’s taking hold of the nations’ food lovers is Sriracha, a spicy and tangy chili and garlic paste. As a sauce it’s achieved almost cult status, from its origins in South East Asian restaurants; some 20 million bottles of Sriracha sauce were sold in 2013 [BBC].
Sriracha Seasoning has a sweet, sour heat with a distinctive garlic kick. Versatile and simple to use, it allows creativity to flourish and transforms dishes instantly with low risk, adding on-trend appeal while increasing profitability.
You can use it to make up your own Sriracha sauce or paste. Consistent and easy to incorporate with other ingredients, it can also be added without changing the texture of the dish, so it’s perfect for adding to coatings and batters before deep frying, as well as mixing through rice or pasta dishes.”
“Time-saving is vital in the food-to-go industry; using trusted, quality, ready-made sauces relieves pressure on busy operators, provides consistency and offers real value through brand association” says Emma MacDonald.
But Emma predicts that consumers may miss the taste of home - “There is a wide variety of interesting global flavours appearing on menus across the country. With consumers’ love of spice continually evolving, flavours from the East will remain popular. I also predict that we’ll see a return to British and European sauces, these classics are comforting, familiar and worth revisiting.”
Wing Yip Director, Brian Yip, said: “As curries and stir-fries become staple on menus, outlets should think about offering alternative dishes which are growing in popularity, such as Pad Thai and Ramen.
Readymade dipping sauces and curry pastes offer timesaving solutions, while seasonings and flavour enhancers including Thai fish sauce, soy sauce and chilli paste will help to complement authentic Oriental dishes.”
“Trends have proven that there is a definite market and demand for even more exotic flavours out there. Pan-Asian Korean, American, and Mexican flavours such as fajita to smoky Applewood and Hickory have been essentials in the sauces market this year, and show no signs of slowing down for the year to come. However, hot on their heels, old world Middle Eastern and Northern African flavours are becoming increasingly sought after” says Caroline Falks, NPD at Major International.
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If you’d like to share your ideas on how best to utilise sauces and seasonings, we’d love to hear from you. You can email us at email@example.com or tweet us @quickbitemag
Tuesday, 31st January, 2017