delivering taste and health through herbs and spices

Delivering TASTE and HEALTH through Herbs and Spices

Anthony Palmer

A Passion for FlavourA Passion for Flavour

Purpose of Presentation

• Evaluate the role that herbs and spices have played in delivering TASTE

• Analyse short term and long term flavour trends relating to herbs and spices

• Show how macro trends are impacting overall flavour profiles

Agenda

• Herb and Spice Overview

• The Flavour Forecast

• Taste and Health

Herbs and Spices have played aMajor part in taste for thousands of years

What are Herbs & Spices ?

100% Natural

With nothing added

A HERB is a plant that is valued for its flavour, aroma or other qualities. The term herb typically refers to the leafy

green part of the plant

A SPICE is a dried seed, fruit, root, bark or leaf used for culinary purposes to add

flavour, aroma or colour

Why Herbs & Spices ?

• Make bland food exciting and great tasting.

• Consumers want great tasting food naturally, no e numbers or artificial ingredients.

• Herbs and spices are a great way to add flavour and enjoyment without the need for additional fat and calories

• Alternative to adding salt

Herbs and Spices a large £210m market

• Major branded player is Schwartz• Tested to ensure no pesticides, adulteration, irradiation,

contamination etc.• Natural steam pasteurisation treatment to ensure highest

microbial standards• Quality sourcing from around the world, direct from the

growers themselves

Macro trends are driving taste trends

Health Ethnic CookingScratch Cooking

• Economic climate making consumers stay at home rather

than going out

• Cooking their favourite restaurant meals from scratch

Macro trends are driving taste trends

Scratch Cooking

• Consumers are demanding less fat, salt and sugar, without losing taste.

Health

Macro trends are driving taste trends

• Continued rise in ethniccuisine due to travel culture.

• Curry now one of Britain's favourite meals

Ethnic Cooking

Macro trends are driving taste trends

So how are we using herbs and spices to maximise these macro trends?

• Long term

• Short term– Individual flavour trends for each year e.g. Flavour Forecast

– Driving health AND taste

So how are we using herbs and spices to maximise these macro trends?

• Long term

• Short term– Individual flavour trends for each year e.g. Flavour Forecast

– Driving health AND taste

Our passion for food and flavour has led us to develop the flavour forecast

• A yearly report to share with our consumers and customers

• Shows how herbs and spices can be combined together to create innovative and delicious pairings

• From this recipes are developed utilising the pairings

Why use chefs?

Core role in taste and flavour development

Forefront of taste, driving the

development and change

6-8 meal repertoire of family, chefs change

and regularly do new menus

What are the major culinary trends for 2009?

Insp

iratio

nal &

Moder

n

Back to basics

Health and Wellness

Thrift Cuisine

Indulgence

Intriguing blends of aromas, colours and textures

Authentic basic ingredients cooked in the most natural way

Natural ingredients with no additives

More indulgent combinations

Low cost cuisine

What are the major culinary trends for 2009?

Insp

iratio

nal &

Moder

n

Back to basics

Health and Wellness

Thrift Cuisine

Indulgence

Intriguing blends of aromas, colours and textures

Authentic basic ingredients cooked in the most natural way

Natural ingredients with no additives

More indulgent combinations

Low cost cuisine

Strawberry and Tarragon

Herbal Cool

• Chefs are lacing luscious strawberries with the aniseed flavour of tarragon in sorbets, salads and consommés

• Try pureed for use in a soft drink or cocktails with a mysterious hint of tarragon

What are the major culinary trends for 2009?

Insp

iratio

nal &

Moder

n

Back to basics

Health and Wellness

Thrift Cuisine

Indulgence

Intriguing blends of aromas, colours and textures

Authentic basic ingredients cooked in the most natural way

Natural ingredients with no additives

More indulgent combinations

Low cost cuisine

Avocado and Paprika

Spicy and Harmonious

• Two classics combine in an unexpected duo

• The sweet earthiness of paprika is an ideal partner to the soft velvety taste of avocado

• Combine the two in seafood starters and chilled soups

Pumpkin & Turmeric

Sweet and Colourful

• Turmeric is a versatile spice with a beautiful yellow hue and pungent taste; a great choice for bringing the often neglected pumpkin into the limelight

• An ideal way to spice up homely favourites like cream of pumpkin soup, pumpkin mash or vegetable curry

What are the major culinary trends for 2009?

Insp

iratio

nal &

Moder

n

Back to basics

Health and Wellness

Thrift Cuisine

Indulgence

Intriguing blends of aromas, colours and textures

Authentic basic ingredients cooked in the most natural way

Natural ingredients with no additives

More indulgent combinations

Low cost cuisine

Simple and Warm

• Naturally containing antioxidants, cinnamon makes a perfect match for the vitamin-packed carrot

• The combination works well in spicy dips and carrot cakes, or as a lively side dish, mashed or roasted, for lamb or chicken

Carrot & Cinnamon

Juicy and Flavourful

• A simple yet sophisticated balance, with the heat of the curry flattering the gently acidity of the citrus

• Try with fresh, spicy salads or lamb chops with a curry and orange sauce

Orange & Curry

What are the major culinary trends for 2009?

Insp

iratio

nal &

Moder

n

Back to basics

Health and Wellness

Thrift Cuisine

Indulgence

Intriguing blends of aromas, colours and textures

Authentic basic ingredients cooked in the most natural way

Natural ingredients with no additives

More indulgent combinations

Low cost cuisine

Rosemary & Fruit Preserves

• Provençal and Fruity

• Preserved apples, pears or berries have found a perfect partner in rosemary, the herb of remembrance

• Chefs are using these flavours with cheese and roast meats, as well as sweet dishes

What are the major culinary trends for 2009?

Insp

iratio

nal &

Moder

n

Back to basics

Health and Wellness

Thrift Cuisine

Indulgence

Intriguing blends of aromas, colours and textures

Authentic basic ingredients cooked in the most natural way

Natural ingredients with no additives

More indulgent combinations

Low cost cuisine

Saffron & Apricot

Fresh and Sunny

• With its bright colour and delicate aroma, saffron makes a vivid match for dried, roasted or poached apricots.

• Apricot and saffron chutney will also enhance a meat or chicken curry

Surprising and Refreshing

• Look forward to dishes of cool, fresh pineapple, topped with a sophisticated sprinkling of star anise

• Star Anise balances the acidity of pineapple, and brings an exciting tropical flavour to both sweet and sweet & sour dishes

Pineapple & Star Anise

How do we let the public know?

• www.schwartz.co.uk website• PR launch and press releases• Inspiring the trade

So how are we using herbs and spices to maximise these macro trends?

• Long term

• Short term– Individual flavour trends for each year e.g. Flavour Forecast

– Driving health AND taste

Consumer are actively looking for ways to cut out fat, salt, sugar and e numbers whilst maintaining taste

72.1%

59.2%

58.5%

46.4%

46.0%

45.4%

45.0%

37.9%

23.6%

22.7%

20.1%

8.1%

5.8%

4.4%

4.0%

3.4%

Fat

Salt

Sugar

E Numbers

Additives

Artificial Colours

Salty Snacks

Ready Made Meals

Calories

Confectionary

Caffeine

Gluten

Carbohydrates

Dairy (products made from milk)

Chicken and Poultry

Eggs

“What do you try to avoid or limit when choosing and preparing food for yourself and your family…?”

Source: State of the Nation 2008

Spices Have Long Been Prized for Their Culinary Value And Healing Power

Culinary Value

Culinary Value

Healing PowerHealing Power

Past Present Future

CO

NSU

MER

ACCEPTAN

CE

Clinical trials conducted by year, 2001-2008

0

15

30

2001 2002 2003 2004 2005 2006 2007 2008

Source: Clinicaltrials.gov

Clinical trials involving herbs and spices have risen significantly over the last 8 years and have started to

reveal new benefits..

…Exceeding Other Foods That Have Recently Been Spotlighted for Their High Antioxidant Properties

Antioxidant (ORAC) Value Comparisons

Source: Nutrient Data Laboratory USDA, November 2007

1 teaspoon oregano

1 teaspoon cinnamon

80g grapes

80g blueberries

>

>

Herbs and spices naturally contain antioxidants

And coming top of the list of high antioxidant foods

Science of Spice

So what are Antioxidants and why does it matter?

Antioxidants help protect the body’s cells

from damage caused by free radicals and ultimately help maintain our health

Oxidative stress

NutritionNutritionUV

AlcoholCigarettesAgeingStress

Cancer

Heart Disease

Neurological disorders

Antioxidants

Free RadicalsFree Radicals

Ninfali et al. Br J Nutr 2005, 93:257-266

200 g of salad :• 1) lettuce + tomato.• 2) lettuce + tomato + lemon.• 3) lettuce + tomato + culinary herbs

Can herbs and spices really change the level I intake, and hence make a difference?

Spice Fruit VegetableHerbaceousSpicy / Hot

AlcoholCheesyDairy - Buttery

Meaty (Beefy/Gamey)

Salt

Forecasters Today Predict Herbs & Spices, Along with Fruits and Vegetables, Will be THE Flavour Growth Categories Over Next 2-3 Years

Low/Negative

Medium

High

Earthy Fish & Seafood

Grainey -Cereals

Meaty (Pork/Chicken)

Nutty Smoked /Roasted

Flavor Growth Forecasts

Source: Datamonitor Trends in Savory Food Flavors DMCM2119

Advancing the Culinary Health Benefits of Spices and Herbs

McCormick Science Institute Set Up To Advance Health Benefits Of Spices & Herbs

Cognitive Performance

CardiovascularHealth

Inflammation Weight Management

AntioxidantProperties

James O. Hill, Ph.D.

► Director, Clinical Nutrition Research► University of Colorado Health Sciences Center Denver, CO

Dave Heber, M.D., Ph.D.► Professor, Department of Medicine► UCLA Center for Human Nutrition► Division of Clinical Nutrition

David Allison, Ph.D.

► Dept. of Biostatistics & Nutrition ► University of Alabama at Birmingham

John Milner, Ph.D.► Chief Nutritional Science Research Group► Liaison to National Cancer Inst, National Inst. of Health

► Professor of Human Nutrition► University of Reading, UK

Using a World Class Scientific Advisory Council

Leann Birch, Ph.D.

► Distinguished Professor of Human Development► The Pennsylvania State University

Nancy Wellman, Ph.D.

► Professor & Director, National Policy and Resource Center on Nutrition & Aging

► Florida Intl. Univ., National Resource Center on Nutr.

Gilbert Leveille, Ph.D.

► Executive Director► Wrigley Science Institute

Johanna Dwyer, D.Sc.

► Professor of Medicine & Community Health► Tufts University School of Medicine Boston

Carl Keen, Ph.D.

► Professor and Chair, Department of Nutrition► University of California, Davis

Bharat Aggarwal, Ph.D.

► Professor of Medicine, Chief, Cytokine Research Center► Univ. of Texas M.D. Anderson Cancer Center, Houston

Ian Rowland, Ph.D.

Anne-Marie Roussel, Ph.D.

► Professor University Joseph Fourier, France

Augustin Scalbert, Ph.D.

► Director Centre de Recherche de Clermont-Ferrand-Theix, France

In summary herbs and spices have had a In summary herbs and spices have had a major part to play in the development of taste, major part to play in the development of taste,

and will continue to do soand will continue to do so

give consumers all the

they want, whilst remaining

and

from a fat/sugar/salt view but also added benefit of

Appendix

Rowley Leigh - UK

Rowley Leigh - UK

Alexandre Gauthier - France

Alexandre Gauthier - France

David Zuddas - France

David Zuddas - France

Viki Geunes - Belgium

Viki Geunes - Belgium

José Avillez - Portugal

José Avillez - Portugal

Sergi Arola - Spain

Sergi Arola - Spain

Andreas Caminada - Switzerland

Andreas Caminada - Switzerland

Schwartz Logos

How are the pairings developed?

• Detailed survey asking chefs/experts to outline their culinary insights and thoughts on forthcoming flavour trends and ingredients

• Insights have helped identify major culinary trends in contemporary cuisine, leading to 10 unique flavour pairings

• Using these pairings, our chefs create cutting edge yet consumer friendly recipes for people to cook at home

• In the UK, Rowley Leigh, owner of Le Café Anglais, and food writer for the Financial Times has developed recipes for 4 of the flavour pairings.

• These pairing are then shared with key journalists and available on the Schwartz website

Herbs and Spices &

Health and Wellness Hamed Faridi Ph.D.Vice President, Research & DevelopmentMcCormick and Company, Inc.Hunt Valley, MD 21031

Herbs & Spices not only taste great, they also have a secret

What I Will Share With You Today• Spices & Herbs may have significant health &

wellness benefits

► There is today an increased level of interest in conducting clinical trials on their health benefits

► Many herbs and spices naturally contain antioxidants

►The MSI was established to advance the knowledge

of the Health benefits of Spices & Herbs

• Pork Tenderloins with

a strawberry, tarragon and rocket salad

•“The sweet and salty combination

brings sensuality to the dish and

stimulates the senses. The taste

of tarragon balances this recipe and completes the

“bouquet””• José Avillez

•STRAWBERRY• &

• TARRAGON

• Seared Mackerel fillets

with apple confit, rosemary and pine kernels

•“The sharpness of the apple in this dish contrasts

perfectly with the delicate mackerel.”

• Rowley Leigh

• ROSEMARY• &

• FRUIT PRESERVES

•Pickled pumpkin and prawn salad

with turmeric and coriander

• “Pumpkin & turmeric together are a very gentle blend of flavours,

which complement the prawns in this

dish perfectly.”• Rowley Leigh

• PUMPKIN• &

• TURMERIC

• Chilled Cream of

Carrot Soup

• “A fickle option that

works well cold or hot.”

• José Avillez

• PAPAYA• &

• NUTMEG