From quinoa to Quorn, coconut water to cauliflower pizza: the health food trend that began with the mainstreaming of organic foods is growing, and changing the way consumers make their food choices. Coupled with increased public health advertising, impending global sugar taxes, and a school meal revolution, it feels wrong to call healthy eating a trend.The European consumer’s love of healthy eating isn’t about to waste away anytime soon. This pursuit of health is not limited to food – people want to live better, smarter and, crucially, longer lives. Our quest for wellness in all aspects of life has played a part in this shift – people are making mindful food choices based on individual health demands, not just convenience. You may like: European-Asian food trends in 2017 The 2017 Mintel Global Food Trends report predicts the demand for healthy food options to continue well into 2017 and beyond. Here, we take a look at some of the forecasts, their relation to Asian cuisine, and their effects on the European food industry. Less meat, more veg Research shows that a third of young people have tried to eat less meat for a healthier lifestyle, with many going ‘meat-free’ for at least... View Article
Author Archives for Emma Elobeid
About Emma ElobeidEmma is a freelance writer with a background in marketing. A night-writer with a penchant for fairy lights, by day she strives to lead a bohemian beach life on the Isle of Wight.
Vietnamese food is about to go mainstream. Our thirst for culture, craving for travel, and insatiable appetite for clean eating means that Vietnam’s unique blend of exotic, fresh and health-conscious cuisine offers something for everyone. For many of us, the first thing that comes to mind when we hear ‘Vietnamese cuisine’ is rice. Since Vietnam is known as the ‘rice bowl of the world’, with over 6 million tonnes exported globally, it’s a fair association. This staple of many Asian diets comes in many glorious forms – Vietnamese cuisine boasts delicious, steaming broths fortified with silky rice noodles; succulent spring rolls encased in delicate rice paper; broken rice (Cơm tấm); sticky rice (Xoi); burned rice (Cháy); steamed rice dumplings (Bánh tẻ), and too many more to list. You may like: Cafe Asia’s top ten Asian cookbooks But rice – varied and complex as it is – is only the beginning in Vietnamese cooking: a healthy staple upon which herbs are lovingly bestowed and spices are thoughtfully lavished. Best described as an impeccable balance between salty, sour, and sweet flavours, Vietnamese cuisine is delicate, fresh and truly unforgettable. It is said that every Vietnamese meal should reflect and honour the natural elements... View Article
In advance of SIAL 2016 – the world’s largest food innovation exhibition – we caught up with Marc Fressange to discuss Asian food, market trends, and exporting to Europe. Marc has extensive experience in the food industry, and advises Chinese companies on the European market. This year, he’s sitting on SIAL’s Innovation Grand Jury – the expert panel judging the most exciting food-bev innovations from across the globe. Cafe Asia: Marc, tell us a little about your work in the food sector. What do you, and for how long have you been doing it? Marc Fressange: 10 years ago I founded my company Ouh La La France. At that point the Chinese market – food, operations and control – everything was up in the air, so Chinese consumers went in search of new products. When I started out, that was on my mind – to be fully licenced to import, distribute and sell French and European food and drinks in the Chinese market. Now, we have multiple channels including online, which is increasingly important – and also our own retail network, the gourmet wine shops Oh Marco. CA: Part of your role is to advise Chinese companies looking to supply... View Article
People are seeking a more authentic experience in the food industry, consumer culture, and every aspect of life. This quest for realness is mirrored in our changing relationship with Indian food. Despite some reports to the contrary, our insatiable appetite shows no sign of waning. Rather, the way in which we eat it is changing. We want a meaningful experience, not just a meal – preferably without incurring the cost of a return ticket to New Delhi. Luckily, we live in the golden age of supermarket curries, and can frequently enjoy both the glorious boldness and marvellous subtleties of Indian cuisine in the comfort of our own homes. At this time of year, as the evenings draw in and the falling leaves take on the colour of a Bombay sunset, nothing says ‘cosy night in’ quite like a curry. You may like: How to host the perfect curry night at home But how to replicate the atmosphere, warmth, and authenticity of an Indian meal at home? Here are our top tips to transform your supermarket curry experience from “off the shelf” to “out of this world”. Share and share alike Indian food is all about the experience – not just the... View Article