Author Archives for John Wilson

About John Wilson

John loves food: eating it, cooking it, looking at it longingly and, above all (well, maybe not,) writing about it. As part of Cafe Asia's content team, John has discovered the perfect outlet for his passion.

SIAL 2016: Experts outline tomorrow’s food trends

October 21, 2016 11:20 am Published by Leave your thoughts

From the 16th – 20th October, anyone who’s anyone in the global food industry descended on SIAL Paris – the largest food trade show in the world. 7,000 companies from more than 100 countries were present, including Cafe Asia, showcasing food products from ingredients to equipment. You may like: The remarkable rise of Asian food in the UK and Europe As part of the event’s ‘World Tour’ series, 28 journalists from around the world have outlined three key shifts for the food-bev industry coming year: health, smart shopping and convenience, channel blurring and changing consumption habits. What do these trends mean for Asian food? Focus on health The trend towards healthy eating is set to continue, with 47% of millennials saying they have changed to a healthier diet since last year. Consumers now pay more attention to what they eat and are seeking natural, organic options with less sugar, fat, preservatives and gluten. Meanwhile, so-called superfoods, including chia-seeds, aronia and quinoa, are becoming more popular due to their nutritional qualities. Conventional products are integrating these superfoods into their recipes. Thanks to its focus on fresh fish and vegetables, Asian food has long been the popular choice of the body-conscious, and modern Asian... View Article


Frozen Asian food for…quality

May 5, 2016 9:30 am Published by Leave your thoughts

If you have found yourself wandering down the frozen aisle of your local supermarket recently, you might have noticed a subtle change. No longer the sole domain of budget brands, the freezer cabinets now have something more sophisticated to offer: gourmet frozen food. In the past, frozen food has been dismissed by many as little more than junk food, but a combination of key trends in recent years has led to frozen food being looked at in a new light – and Asian food is leading the way. Convenience for foodies Consumers now tend toward convenience food – but not at the expense of quality. The millennial market demands a higher standard of ready meal, and is all too aware of the nutritional shortcomings of traditional offerings. Retailers are also responding to the more sophisticated palates of today’s consumer by striving to meet the demand for exotic, high quality frozen food that can save on cooking time and trips to the supermarket. Iceland, for example, has capitalised on the demand for more sophisticated offerings. Their stores across the UKnow stock speciality meats like ostrich, kangaroo and even crocodile alongside a broader selection of branded ready meals, including Cafe Asia’s frozen wraps.... View Article

The story of curry – and how it became the UK’s national dish

The story of curry – and how it became the UK’s national dish

April 14, 2016 8:11 am Published by Leave your thoughts

The Brits love a good curry, so much so that it is often touted as the national dish – and with 23 million people reportedly eating curry on a regular basis, it’s hard to disagree. So where did it come from and how did it become such a national favourite? Let’s take a closer look at this spicy classic.Where the word Where the word curry comes from The word originally came from the Tamil word “Kari” and was later anglicised into “curry”. In India, curry refers to a gravy or stew dish. Typically these dishes contain the Indian spice mix garam masala along with ginger, chilli, cumin, coriander, turmeric, and sometimes onion and garlic, but they can be made up of many things.The original curry The original curry Curry has been around a while, with even our prehistoric ancestors seemingly partial to a dish of highly spiced meat. Archaeological evidence dating to 2600 BCE from Mohenjo-daro, in Pakistan, suggests the pestle and mortar were used to pound spices including mustard, fennel and cumin to flavour food. You may like: Asian food in the UK – How Indian cuisine has influenced the UK’s palate The spicy curries that we know and love... View Article