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