A lot of fearless forecasts have been going around, predicting what new dishes and drinks we will be obsessing about this new year. But rather than getting into the standard trope of “what’s hot and what’s not,” we delved a bit deeper. Thanks to insights from leading chefs, restaurateurs, and industry insiders, we’ve listed 10 compelling trends we believe are guiding the country’s food landscape in interesting and sustainable directions: 1. In search of lesser known produce The spotlight is now on vegetables that have often been overlooked. “I am keen to incorporate little known vegetables, particularly locally grown ones, into my recipes. Raising awareness about these vegetables creates a larger market for them and encourages farmers to keep growing them. This helps us preserve our food culture and patrimony while increasing economic growth in rural areas,” says Chef Waya Araos-Wijangco of Gourmet Gypsy Art Café. 2. … [Read more...] about A taste of food to come
Locally grown food benefits
SINGAPORE: Affecting more than 420 million people globally, diabetes has been described as one of the world’s fastest growing chronic diseases and for Alan Phua, it is one that he lost both his grandmothers to.So when Verleen Goh, his business partner and a trained food scientist, suggested developing a product that’s not only diabetes-friendly but can also help with prevention, he agreed.The product they envisioned will make starchy white rice “healthier” by lowering its glycemic index (GI), which is a measure of how a carbohydrate-containing food raises blood glucose level. White rice, a staple of meals here in Singapore and the rest of Asia, has a high GI value that is deemed unhealthy for diabetics or those trying to keep their blood sugar at a healthy level.After three years of research and development, the founders of Alchemy Foodtech have turned that idea into reality.Their plant-based ingredient blend, shaped like rice grains, can be added into a regular … [Read more...] about From fighting diabetes to food waste, start-ups cook up new ideas for food
By Catherine M. Allchin The New York Times Mon., Aug. 20, 2018 OMAK, WASH.—Jim Freese grows apples, pears and cherries on 45 acres in the north-central part of this state, on sagebrush-studded land his grandfather bought in 1910. Walking among trees laden with shiny red cherries, Freese recalled that four years ago his trees were not producing well and his farm was financially struggling. Like many growers, he had been relying on rented honeybees to pollinate his cherry trees every spring, along with wild bees and other insects. But that year, spring was expected to be cool. “Honeybees will just sit in the hive in cooler weather,” Freese said. He needed a way to ensure more flowers would develop into fruit than in the past. At a horticulture meeting, he learned that blue orchard bees — a native species that does not make honey or live in hives — could be used to supplement honeybee pollination. Blue orchard bees will fly at cooler … [Read more...] about Honeybees Are Hurting. What Else Can Pollinate Our Food?
SINGAPORE: It was part of a target set for Koufu’s 20th anniversary in 2022 but as founder-CEO Pang Lim began ticking items off his checklist, having the company listed on a stock exchange no longer seemed like a distant dream. Last month, the home-grown firm best known for its food court business, made its debut on the mainboard of the Singapore Exchange. Speaking to Channel NewsAsia at the first Koufu food court started in 2002, Mr Pang described the move to go public as a “turning point” for him and the company. “This is very meaningful for me,” the 63-year-old said in Mandarin. “I see it as a sum-up of my three decades in the food and beverage (F&B) industry and an affirmation of everything we did so far.”“I had plans to take the company to the next phase during the 20th anniversary. Before that, I laid out some targets and luckily enough, we achieved them last year.”This includes meeting a profit target set … [Read more...] about From food court to IPO: Koufu fires up appetite for expansion
Stepping into Bibelot Chocolates on Coventry Street in South Melbourne, I am in search of a hot drink after a stroll in the cool breeze. It was spring when I visited, with on-and-off showers and the temperature a brisk 17C, so hot chocolate was just what I needed. I was told that Bibelot was where I could find some of the best chocolate drinks in town. But apart from that, I was stunned by the variety of eye-catching desserts and the aroma of fresh pastries in the shop run by Andrea Reiss."I've determined to make this place a sweet destination," says the store's 37-year-old chef and owner as her staff present a wooden platter laden with chocolate bonbons, macarons and cakes to Asian journalists visiting Melbourne for Victorian Food and Beverage Trade Week."No one will say no to chocolate," she adds with a sweet smile.Melbourne, the capital of Victoria state and the second most populous city Down Under, is full of places like Bibelot where visitors can observe the vibrant coffee culture … [Read more...] about Food wizards of Oz