A new way of feeding the world: changing the way we eat

December 29, 2015 10:46 am

If there’s an elephant in the room for the food supply chain right now, its sustainability. From how food is grown, through to manufacture and into processing and how we eat, the current chain is hugely wasteful. The United Nations Environment Programme has estimated that roughly one-third of all food is wasted globally. The crisis the world faces is more than a humanitarian one. While one in nine people on the planet doesn’t have enough food, the damage is made worse by what happens to that wasted food. It invariably rots and creates more methane, on top of the carbon impact of original production and the subsequent transportation.

People all over the world are trying to do something about this. They face ingrained attitudes, big corporate interests in keeping the status quo, and lackadaisical...

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Wondering what the predicted food trends are for 2016?

December 22, 2015 11:30 am

The UK is a very food-centric place. This is all the more impressive when you consider where we've come from. Historically, as a nation, we were not known for our culinary prowess. While lumpy gravy and granny’s overcooked veg are fairly stereotypical, we didn't cover ourselves in gastronomic glory in the pre-war years.

Things are very different now. How and where we eat, who we eat with and what we’re eating are all hot topics and subject to frequent change. As our society changes, so too do our habits, so what food trends can we expect to be on our plates in 2016?

Sustainable food and reducing wasted food

It’s not just the UK who are becoming more aware of the need for sustainability in the food we eat. Expect to see increased use of vegan and...

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Christmas leftovers, Asian-style

December 17, 2015 11:36 am

A staple of any good Christmas dinner is the leftovers. But if you are tired of the classic turkey and chips, turkey sandwiches or turkey curry, what can you do? Unless it is generously heaped on a plate as part of a Christmas dinner, turkey tends to have a bit of a bad reputation for being a bit boring or dry – but this festive meat (when treated right) is anything but. And while the leftover turkey usually ends up at least in a sandwich, the surplus vegetables usually only make it to the bin.

Why not change things up this year and put all these yummy foods to good use. Add an Asian slant to your Christmas leftovers this year with these ideas.

Banh Mi turkey sandwich

Vietnamese in origin, this sandwich is a product of French colonialism...

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Celebrating Christmas in Asia

December 15, 2015 7:30 am

You may have noticed from the subtle hints in the media and the lights adorning your neighbours’ houses that it is nearly Christmas. The traditional ingredients of a British family Christmas, the mince pies, the pudding, the red-robed Santa and the occasional squabble, are weaved tightly into our culture. But what about further afield? It’s not all trees, tinsel and turkey.

Here we take a look at how Christmas is celebrated across Asia and you’ll see that some traditions have links back to the West, whilst others are more homegrown.

Śubh krisamas

We will begin our tour in India, where the influence of British culture, thanks to two hundred years of colonial rule, has left its mark on Christmas celebrations. India’s smallest state, Goa, in the west of the country has the largest percentage of Christians (mostly Catholic)...

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Anuga 2015 tradeshow review, by Cafe Asia

December 11, 2015 4:45 pm

Hosted in Cologne, Germany, Anuga, the world’s largest food fair for the foodservice market, boasted 160,000 trade visitors from 192 countries and over 280,000 sqm of exhibits. Cafe Asia director Amit Bhavsar sat down to give his thoughts on the show and his plans for 2016. Cafe Asia: Amit, have you attended Anuga before? Amit Bhavsar: Yes; we attended in 2009, so this is our first return in six years. In 2009 we were a very different company. A lot of our products were not geared towards convenience, so this year we turned up with a range that's fully oven-ready or microwaveable and very much focussed on convenience for the consumer. The other major change between 2009 and 2015 is that Cafe Asia didn't exist in 2009. Back then we went to Anuga under our mother brand, UPB, which my parents had started many, many years ago and which had continued...

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Ginger – warmth and fragrance, sweet or savoury

December 4, 2015 8:32 am

Rogers, nuts and tabby cats. What have they all got in common? They’re all Ginger. Don’t worry though, this is not going to be a piece about Ron Weasley or Chris Evans. This is all about the vivid golden-orange spice after which their flame-coloured locks are named. For many years, the only ginger found in British kitchens was the ground, pungent spice essential to a wide range of baked goods, from brandy snaps to ginger cake and Smartie-buttoned gingerbread men.

No tea party in the 1950s would be complete without a few slices of parkin, a plateful of the aforementioned ginger nuts and lashings of ginger beer for the kids. But let’s go back further in time, and halfway across the world, to find out more about its origins. Easy to grow The European use of ginger, in its dried,...

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