ON TREND

FAR OUT

ON THE HORIZON
Five well-travelled foodies share
their trend predictions.
SOUTH AMERICAN CUISINES
ARE PICKING UP. LATINOSATION
IS SPREADING FROM BRAZIL,
ARGENTINA AND PERU, BROUGHT
ABOUT BY INSPIRING TRENDSETTING CHEFS.
Alexander Nth, head of the Culinary
Innovation Team, Nestle, Singen, Germany.

THERE WILL BE AN EVOLUTION

IN TERMS OF PRODUCTS AND
TECHNIQUES, WHICH WILL LEAD
TO BETTER WORKING CONDITIONS
FOR EMPLOYEES AND BETTER
QUALITY PRODUCTS. COOKING
TECHNIQUES ARE LEANING
TOWARDS ENHANCEMENT AND
PRESERVATION OF INGREDIENTS
SUCH AS SOUS-VIDE, SLOW
COOKING AND COLD INFUSIONS.
Francesco Mannino, executive pastry
chef, Four Seasons Hotel, Beijing China.

WELL SEE A SHIFT TO HEALTHIER

ALTERNATIVES, A REINVENTION OF
THE CLASSICS, AND BREAKING THE
BARRIERS BETWEEN SWEET AND
SAVOURY FOODS.
Mathieu Barriquault, founder,
Chocolate Etc, Ireland.

INTERNET, MEDIA AND

EASIER COMMUNICATION
CHANNELS BRING ACCESSIBLE
INFORMATION ABOUT THE
SOURCE OF INGREDIENTS AND
HOW IT'S MADE. THIS
INFORMATION PUSHES
CUSTOMERS TO BE MORE IN TUNE
WITH THEIR NEEDS AND THE
PRODUCTION OF THEIR FOOD.
Chris Patzold, executive chef, Four
Seasons Resort Koh Samui, Thailand.

THE INTERCULTURAL BLENDS

ARE GOING TO GET STRONGER,
GIVING EXOTIC FOOD AND
INGREDIENTS THEIR TIME TO
SHINE. PRICE IS BECOMING
LESS OF AN ISSUE, IF THE
QUALITY IS IMPECCABLE.
Marine Patret, comms manager, Les
Toques Blanches Du Monde, Lyon, France.

14 | Food&Drink business | October 2015

Tomato, basil and mozzarella eclairs.

Inside the melting pot

What happens when cultures and cuisines collide?
Consultant pastry chef Elaine Young takes a look.
THE blending of people, of
cultures and of flavours forges on
towards singularity. Borders fade
and new discoveries abound.
As a Filipino-native
Australian braving long-haul
flights to reinvigorate an Indian
clients product lines, I speak
from experience. To fill out our
food-fusion future, I also spoke
to some other intrepid foodies
who've packed their bags and
headed across continents and
into unknown taste territory.
There has always been a
curiosity and interest in less
common ingredients and
flavours. This seems to be a
permanent trend evident in the
fusion of flavours. Western
countries are inspired by the
flavours and ingredients of the
East and in turn, the East by
the concepts, techniques and
products of the West. We now have
a very diverse and multi-cultural

The divide between

ingredients used in
sweet or savoury
products is fading.
Youll see beetroot
on dessert plates,
or curry, tomato
and cheese with
chocolate.

Compressed melon, yoghurt liquid

spheres, whipped goats cheese cream,
and cucumber and lime granita.

culinary scene, which makes

the industry incredibly rich.
Moreover, the evolution of the
internet, media and easier
communication channels bring
about a constant exchange of
ideas, products and recipes. The
evolution of the industry has
also played a part in developing
these intercultural blends.
Chefs are, of course, also
becoming more and more
influential when it comes to
setting food trends. An example
of this is the Latinosation
inspired by Chefs Gaston Acurio
and Alex Atala.
This is one example of a
broader trend in which
products, flavours, spices, and
cooking techniques are
combined to bring about new
creations. Chefs and product
developers have a more open
mind when it comes to
experimentation.
The divide between
ingredients used in sweet or
savoury products, for instance,
is fading. Youll see beetroot on

ON TREND

dessert plates, or curry, tomato

and cheese with chocolate.
These inter-cultural mixes
have also inspired a new genre
of plating and presentation
involving fresh, colourful and
pure plates that put the product
in the spotlight.
This movement towards the
breakdown of traditional
concepts forces food
professionals to become more
adaptable and flexible when
experimenting with different
elements. Some food
professionals embrace these
changes fully, while others
remain wedded to preserving
traditional methods.

AT LEAST

GLOBAL CUISINES
MAKE FOR HEALTHY
TAKEAWAY OPTIONS
SAYS MENULOG
Another important evolution
that is underway is a better
understanding of food sources.
Consumers, product developers
and chefs now have a deeper
interest in products produced
fairly. There is a re-emergence of
artisanal producers with shorter
distribution channels. Costs are
becoming less of an issue, but
only if the quality is impeccable.
Despite the challenges
posed by international travel
the cultural differences,
moving family from country to
country, and the need to adapt
to local tastes, ingredients and
equipment, food professionals

still agree that travel offers

huge advantages when it
comes to innovation.
Chris Patzold, the Australian
executive chef at the five star
Four Seasons Resort in Koh
Samui, Thailand, believes
well-travelled food professionals
become more in-tune with other
cultures and adapt to suit.
Alexander Nth, Head of
Culinary Innovation Team at
Nestle in Singen, Germany, who
leads the Culinary Innovation
Team developing products for
European, African and Latin
American markets, believes a
multicultural team is a
necessity for a global company.
My team develops multimarket products, therefore
they need to be a true mirror
of this international
responsibility, he says.
Nth also notes that there is a
difference in how trends are
embraced in the food service and
food manufacturing industries.
Hospitality operators tend to
focus on current trends, catering
to the demands of the customer.
Their goal is to focus on the here
and now. Food production
companies focus on long-term
plans due to anticipated
volume and geographical
expansion, Nth says.
Striking this balance between
adaptability of recipes and
keeping the origin of its cultural
identity is what makes developing
a product for a multi-market
consumer challenging.
Mathieu Barriquault, the
founder of Irish-based food
technology consulting,
Chocolate Etc, agrees that
companies must also stay in

touch with their roots.

You always have your own
culture and you need to find the
right balance to keep new ideas
in line with the local needs.
One thing's for sure as more
food professionals venture out
into the world to share
knowledge and exchange
experiences, the evolution of the
food industry will continue,
now and into the future.

ABOUT THE AUTHOR

Elaine Young is a
consulting pastry chef and
chocolatier who provides
expert advice and creative
input for pastry and
chocolate operations to
the food manufacturing
and food service
industries. She can be
contacted at elaine@
ediblejourneys.com.au

Ricotta cheesecake, pine nut crumb, lemon

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October 2015 | Food&Drink business | 15