ON THE HORIZONFive 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 TREND-SETTING CHEFS.”

– Alexander Nöth, 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.

“ WE’LL 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.

FAR OUT✷

14 | Food&Drink business | October 2015

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 client’s 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

Inside the melting potWhat happens when cultures and cuisines collide? Consultant pastry chef Elaine Young takes a look.

ON TREND

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. You’ll see beetroot on

“ The divide between ingredients used in sweet or savoury products is fading. You’ll see beetroot on dessert plates, or curry, tomato and cheese with chocolate.”

Compressed melon, yoghurt liquid spheres, whipped goat’s cheese cream, and cucumber and lime granita.

Tomato, basil and mozzarella eclairs.

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.

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 Nöth, 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 multi-market products, therefore they need to be a true mirror of this international responsibility,” he says.

Nöth 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, Nöth 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✷

October 2015 | Food&Drink business | 15

AT LEAST

GLOBAL CUISINES MAKE FOR HEALTHY TAKEAWAY OPTIONS

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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

ON TREND

Ricotta cheesecake, pine nut crumb, lemon cremeux, zucchini flower, and baby mint.