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Food History & New Markets
Food industry trends including: #foodmarketing, #foodhistory and #foodies. Senior editor/curator - Margaret Carroll Boardman Ph.D.
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Another million dollar investment in Tasmania's wine industry

Another million dollar investment in Tasmania's wine industry | Food History & New Markets | Scoop.it

18 November 2013, ABC Rural (Australia) -- "New winery to capture Tasmanian terroir for premium wine.


The ribbon is being cut today on Tasmania's newest winery.

Pooley Wines have just completed a million dollar extension to their winery at Cambridge near Hobart. 


The third generation family owned wine company grows grapes at Richmond and Campania and aims their cool climate wine at the premium market.


Designed to process a maximum of 250 tonnes per vintage, the new winery is 'closed loop' with all water and winery waste being captured and recycled back to the vineyard.  It has solar panels and future plans for wind power. ..."


Photo: John Pooley in front of new vats in the expanded Cambridge winery. Credit: ABC Rural

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It’s the Umami, Stupid. Why the Truth About MSG is So Easy to Swallow

It’s the Umami, Stupid. Why the Truth About MSG is So Easy to Swallow | Food History & New Markets | Scoop.it

8 November 2013, Smithsonian Blog, Natasha Geiiing -- "Few remember that the food pariah and hot trend are so closely connected.


In 1908, over a bowl of seaweed soup, Japanese scientist Kikunae Ikeda asked a question that would change the food industry forever: what gave dashi, a ubiquitous Japanese soup base, its meaty flavor? In Japanese cuisine, dashi, a fermented base made from boiled seaweed and dried fish, was widely used by chefs to add extra oomph to meals–pairing well with other savory, but meatless foods like vegetables and soy. For some reason that was generally accepted but inexplicable, dashi made these meatless foods meaty–and Ikeda was determined to find out why. ..."

Read more: http://blogs.smithsonianmag.com/food/2013/11/its-the-umami-stupid-why-the-truth-about-msg-is-so-easy-to-swallow/#ixzz2kxRDPiFb 


Photo: Panda-inspired bottles of Ajinomto’s glutamtic salt. Credit: Flickr user Kinya Hanada.

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Make Sure You Don't Buy Illegal Honey from China

Make Sure You Don't Buy Illegal Honey from China | Food History & New Markets | Scoop.it

14 November 2013, PRNewswire via TrueSourceHoney -- "

A new search function on www.TrueSourceHoney.com allows U.S. shoppers to be sure that they're not mistakenly buying honey that has been illegally shipped from China. In one easy step they can help ensure the safety and quality of their honey, while also supporting U.S. honey producers and beekeepers. In addition, retailers and manufacturers are able to trace their product back to the hive.

By going to www.TrueSourceHoney.com and clicking on the starburst at the top of the page, consumers can enter the UPC code on the back of their packaged honey to see if it is True Source Certified™.

Millions of pounds of illegally sourced honey may continue to enter the United States, despite continuing federal crack-down efforts. True Source CertificationTM helps ensure honey's safety and quality because it traces the source of that honey from hive to table. The program has been applauded by honey industry leaders, including the American Honey Producers Association and the American Beekeeping Federation.

"The True Source Certified logo tells you that the honey you're buying was ethically and legally sourced," says True Source Honey Executive Director Gordon Marks. "If you don't see the logo, ask your retailer or honey company to join the program. And make sure that your favorite foods with honey – from breakfast cereals to snacks – are made by a manufacturer that purchases honey from a True Source Certified honey company."

Earlier this year, two of the nation's largest honey suppliers admitted to buying illegally imported Chinese honey, including some that was adulterated with unauthorized antibiotics. ..."

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Arbitration Ends Coffee Contract Dispute. Starbucks Must Pay More Than $2.7 Billion for Improperly Terminating Contract

Arbitration Ends Coffee Contract Dispute. Starbucks Must Pay More Than $2.7 Billion for Improperly Terminating Contract | Food History & New Markets | Scoop.it

12 November 2013, PRNewswire via Mondelez -- "The independent arbitrator in the dispute between Kraft Foods and Starbucks Coffee Company ruled today that Starbucks must pay more than $2.7 billion in total cash compensation for its unilateral termination of the companies' coffee contract. The award includes compensation for the fair market value of the agreement, a premium for improper termination and interest.


In October 2012, Mondelez International spun off Kraft Foods Group, its North American grocery operations, as an independent company. Based on the Separation and Distribution Agreement between the companies, Kraft Foods Group will direct the net proceeds from the award to Mondelez International.


... Kraft first began marketing Starbucks roast and ground coffee in 1998 and succeeded in building a highly profitable CPG business, from a base of approximately $50 million to approximately $500 million in 2010. In November 2010, Starbucks announced its intention to unilaterally terminate the agreement that provided Kraft with the exclusive rights for the sales, marketing and distribution of Starbucks roast and ground coffee in grocery and other retail outlets.  Later that month, Kraft initiated arbitration proceedings to challenge the improper termination of the companies' contract. ..."

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Coca-Cola targeted in third lawsuit over 'chemical preservative' and 'artificial flavor' phosphoric acid

Coca-Cola targeted in third lawsuit over 'chemical preservative' and 'artificial flavor' phosphoric acid | Food History & New Markets | Scoop.it

13 November 2013, Food Navigator, Elaine Watson -- "Coca-Cola has been targeted in another proposed class action lawsuit alleging that it misrepresents Coke as being free from added preservatives and artificial flavors, despite containing phosphoric acid, an 'artificial flavoring' and 'chemical preservatives.' ..."

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PepsiCo to invest $5.5bn in India by 2020: ‘We've only scratched the surface of the long-term growth opportunities’

PepsiCo to invest $5.5bn in India by 2020: ‘We've only scratched the surface of the long-term growth opportunities’ | Food History & New Markets | Scoop.it

11 November 2013, Food Navigator, Elaine Watson -- "PepsiCo has announced plans to invest Rs. 33,000 crores ($5.5 billion) in India by 2020 to strengthen its agricultural footprint, manufacturing capacity, R&D capability and distribution network. ..."


Photo: PepsiCo CEO Indra Nooyi - "India is a country with huge potential ..."

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Global non-GMO market could reach $800bn by 2017; demand not unanimous

7 November 2013, Food Navigator, Maggie Hennessy -- "The global market for non-GMO food and beverage products shows great promise in the coming years, but its success is far from guaranteed, as global consumer support for mandatory GMO labeling is mixed, and there is little indication of a surge toward non-GMO labelling in much of the world." 

GR2's insight:

Cited reference: "Non-GMO Foods: Global Market Perspective by Packaged Facts (2013).

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Children should be taught to cook British food, Duchess of Cornwall says

Children should be taught to cook British food, Duchess of Cornwall says | Food History & New Markets | Scoop.it

16 November 2013, The Telegraph, Hannah Furness -- "

Children must be taught to grow and cook fresh ingredients from scratch as an "integral part" of the school curriculum, the Duchess of Cornwall has said, as she acknowledges the hobbies now face competition from "iPods and YouTube".


The Duchess, whose son Tom Parker Bowles is a professional food writer, said she wanted to “instill an excitement” in children about learning to cook and tasting British food. ..."


Photo: The Prince of Wales and Duchess of Cornwall. Credit: Getty Images

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This Train Is Hiding A Full Starbucks Store Inside

This Train Is Hiding A Full Starbucks Store Inside | Food History & New Markets | Scoop.it

13 November 2013, FastCoExist, Mark Wilson -- "What if you could sit inside a cozy Starbucks during your morning commute? Now commuters in Switzerland can do just that.


Starbucks locations already seem to be everywhere you look. But starting November 21, the company will take on a new frontier: trains. Starbucks, with the help of Swiss train company SBB, has converted a double-decker car running from Geneva Airport to St. Gallen in Switzerland into a fully functional Starbucks store, complete with wood tables, leather chairs, and, in another first for the company, waitstaff.


Starbucks is no stranger to new concept stores. Strategically, its train is probably most like its mass-fabricated popup store. It's an idea the coffee giant is putting into the wild to see if it might scale because, while big storefronts represent the core of its business, smaller, niche Starbucks offer an opportunity to expand through unused, underserved cracks. ..."

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Make Room For Mushrooms: Fungi Compete With Meat In Burgers

Make Room For Mushrooms: Fungi Compete With Meat In Burgers | Food History & New Markets | Scoop.it

5 November 2013, NPR, Amy Guttman -- "Chefs and school cafeteria directors say burgers that blend mushrooms and meat are a hit.


With so many people reconsidering their meat consumption, the mushroom industry is hoping their product can become the next "other" white meat. And with the cost of meat rising, scientists and chefs say they think mushrooms have a shot at moving closer to the center of the plate.


Not long ago, the Mushroom Council, an industry group, hosted scientists, nutrition researchers and chefs for a Mushrooms and Health Summit. Among them was Amy Myrdal Miller, director of programs and culinary nutrition for the Culinary Institute of America, who presented findings from a research study she did with University of California, Davis researcher Jean-Xavier Guinard. (The study was funded by the Mushroom Council.) ..."


Photo: Richard Blais' Earth & Turf Burger, served at the Flip Burger Boutique in Atlanta, is 50 percent beef, 50 percent mushroom.

Credit: Flip Burger Boutique

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Cooking Around the World with Miele

Cooking Around the World with Miele | Food History & New Markets | Scoop.it

6 November 2013, PRNewswire for Miele -- "Cooking Around the World with Miele. Renowned Australian Chef Shannon Bennett takes inspiration from Seattle for new book.


On a foggy October afternoon, acclaimed Australian Chef Shannon Bennett walks the cobblestone streets around Seattle's legendary Pike Place Market, sampling unique tastes and talking with vendors before heading behind the counter at Pike Place Fish Market to catch one of its infamous flying fish. A stop into the inner sanctum of Chef Steps is followed by craft cocktails in the city's Capitol Hill neighborhood, lunch at Ba Bar and dinner at Joule. This culinary journey, designed to arouse the senses, provides inspiration for Bennett's next book, Cooking Around the World with Miele.


Chef Bennett has partnered with Miele, the world's largest family owned appliance manufacturer, on a global epicurean adventure. This unique 4-month journey began in July and included 20 stops in iconic food cities around Miele Centers including, ViennaIstanbulDubai,  ShanghaiBudapestMexico CityMoscow and more. The only stop in the United States:Seattle. ..."


Photo: Renowned Australian Chef Shannon Bennett has partnered with Miele, the world's largest family owned appliance manufacturer, on a global epicurean adventure. This unique 4-month journey began in July and included 20 stops in iconic food cities.

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‘Gene genie’: Coke CTO predicts personalized beverages using genomics

‘Gene genie’: Coke CTO predicts personalized beverages using genomics | Food History & New Markets | Scoop.it

5 November 2013, Food Navigator, Ben Bouckley -- "Coca-Cola Company chief technology officer, Guy Wollaert, believes that beverages tailored to our individual genetic makeup will be available in the near future. ..."

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Can Fish Sauce Be Vietnam's Champagne?

Can Fish Sauce Be Vietnam's Champagne? | Food History & New Markets | Scoop.it

1 November 2013, The Atlantic, Elizabeth Rosen -- "Fish sauce is the essential condiment of Southeast Asian cuisine. Made from fermented anchovies, it gives Vietnamese and Thai dishes their distinctive sweet-sour taste. More than 95% of Vietnamese households use fish sauce daily, tossing it into everything from noodles to dipping sauce.


In previous decades, housewives bought unmarked jars at the local market. Today, they’ve developed fierce brand loyalty. Three sauces manufactured by Masan Consumer Corp. make up 76% of the domestic market, which this year is forecast to top $400 million. New York-based private equity firm KKR recently increased its stake in Masan to $359 million—the largest investment a private equity firm has ever made in Vietnam.


This year, Phu Quoc fish sauce became the first product from Southeast Asia to receive Protected Designation of Origin certification from the EU Commission. To earn the prestigious label, a food product must be made entirely within a defined geographical area, using skills and ingredients from the region. European PDO products, including Prosciutto di Parma, Balsamic vinegar and Champagne, often enjoy a global reputation...."


Photo: Shoppers walk past shelves of soy sauce, fish sauce, and cooking oil at the Big C supermarket in Hanoi. Credit: Nguyen Huy Kham, Reuters 

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Coffee challenge brewing for India's chai wallahs

Coffee challenge brewing for India's chai wallahs | Food History & New Markets | Scoop.it

13 November 2013, Australia Network News -- "A war is brewing in India between the nation's coffee and tea industries over which drink should be declared the national beverage.


Tea was introduced by the British East India company in the 1800s.

"Before that Indians drank a concoction that had ginger and the spices normally found in masala chai - but tea didn't come until much later," Ms Gellatly said.


Mr Marks says the chai stand is even more recent. "It was really in the 20th century that the British East India Company and British tea merchants decided there was a big Indian domestic market for this stuff, so they started trying to cultivate Indian demand," he said.

"One of the ways they would do that is they would go to these Indian railway stations and serve free tea and milk."


Over the past century Indians have truly made tea their own, and the chai wallah has become an integral part of Indian life.


...And as the country changes, so too does its palate.  Coffee consumption in India grew five per cent last year, while tea production slumped, and Ms Gellatly says coffee chains like Starbucks have other appealing qualities. ..."


Photo: Deepu runs a chai stand for students at Delhi University. Credit: Resham Gellatly.

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Prince Charles: Organic Innovator, Biscuit Maker

Prince Charles: Organic Innovator, Biscuit Maker | Food History & New Markets | Scoop.it

11 November 2013, NPR, April Fulton -- "Two decades ago, Prince Charles started one of the world's first organic food companies.


Who knew Prince Charles started one of the first organic and locally sourced food companies in the world over 21 years ago?

Not us, until we got a pitch from his public relations outfit, inviting us to "entertain like the Royals" this holiday season with "Duchy Originals from Waitrose."


It turns out the company quietly markets a variety of finely-textured, subtle tasting cookies (biscuits, if you're a Brit) at specialty stores and online. The organic biscuits have only been available in the U.S. since 2012; they're part of a line of fancy jams, cheese, eggs, meats and vegetables sold exclusively at the high-end Waitrose grocery stores in the U.K. ..."

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World First French Fries Vending Machine Invented in China

World First French Fries Vending Machine Invented in China | Food History & New Markets | Scoop.it

14 November 2013, PRNewswire for Beyondte Electronics -- "A company called Beyondte Technology Co., Limited has invented an innovative machine: the French fries vending machine. This company is located in Xirong industrial zone, Gushu, Baoan,Shenzhen, China.


Richard Jiang, sales manager of Beyondte, says they have been designing this machine since 2008, and that it took them around five years and millions of dollars to develop the machine. Both vegetable oil and beef fat can be used to cook French fries using the machine, which also provides three sauce options. ..."

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Eight Great New Spicy Ingredients That Add Heat and Flavor

12 November 2013, IFT, Karen Nachay -- "Recent research shows that spicy food is a scorching hot trend these days (CEB Iconoculture). In the November issue of Food Technology magazine published by the Institute of Food Technologists (IFT), Senior Associate Editor Karen Nachay writes about the following unique spicy ingredients being used to turn up the heat.  ..."


  1. Szechuan Peppercorn
  2. Sriracha
  3. Harissa
  4. Gochujang
  5. Alpeppo Pepper
  6. Za’atar
  7. Hatch chili peppers
  8. Shishito peppers


Read the full Food Technology article here.

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Anheuser-Busch: Facebook beats any US broadcast network for consumer reach

Anheuser-Busch: Facebook beats any US broadcast network for consumer reach | Food History & New Markets | Scoop.it

12 November 2013, Food Navigator, Ben Bouckley -- "Anheuser-Busch says Facebook now beats any US broadcast network in terms of consumer reach when marketing brands such as Budweiser and Bud Light, with one key driver rapid smartphone uptake. ..."

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Mom, Dad, 2.5 kids, a dog and a white picket fence? Forget it, says Packaged Facts: America is changing and food marketers need to catch up

Mom, Dad, 2.5 kids, a dog and a white picket fence? Forget it, says Packaged Facts: America is changing and food marketers need to catch up | Food History & New Markets | Scoop.it

8 November 2013, Food Navigator, Elaine Watson -- "By 2020, well over a quarter of US households will be single-person households, those aged 65+ will account for 17% of the population (vs 13% in 2010), and almost one in five Americans will be Hispanic, according to a new report. ..."

GR2's insight:

Cited reference: "Americans in 2012" by Packaged Facts (2013)

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Boulder Brands: 5-10% of US wheat-based categories are going to be gluten-free in 3-5 years

Boulder Brands: 5-10% of US wheat-based categories are going to be gluten-free in 3-5 years | Food History & New Markets | Scoop.it

11 November 2013, Food Navigator, Elaine Watson -- "While many grocery brands are struggling to generate any growth right now, top gluten-free brands Udi's and Glutino notched up combined net sales growth of 53% in the latest quarter, bosses at brand owner Boulder Brands have revealed. ..."

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Starbucks wakes up, smells coffee, pays Mondelez megabucks...

Starbucks wakes up, smells coffee, pays Mondelez megabucks... | Food History & New Markets | Scoop.it

13 November 2013, Beverage Daily, Ben Bouckley -- "Starbucks has been rocked by news it must pay Kraft a whopping $2.23bn in damages after ending its supply arrangement with the FMCG giant in 2010, but insists it has adequate liquidity to foot the bill. ..."

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Katy Perry sows discontent at Department of Agriculture

Katy Perry sows discontent at Department of Agriculture | Food History & New Markets | Scoop.it

7 November 2013, ABC Rural (Australia) -- "Katy Perry's latest album becomes the subject of a bio-security probe by the Agriculture Department.


The source of the problem are flower seeds from Western Australia that she included in the album's packaging.


Vanessa Findlay, Australia's chief plant protection officer, says when the Department of Agriculture heard Perry's latest album contained a packet of flower seeds, it triggered Australia's biosecurity alarm.


... Dr Findlay says while the Australian-produced CDs are cleared for sale, officers are being instructed to confiscate the seeds from international CDs.  ...[T]he seeds were sourced from areas that might introduce pests or diseases. ..."

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Forget Barley And Hops: Craft Brewers Want A Taste Of Place

Forget Barley And Hops: Craft Brewers Want A Taste Of Place | Food History & New Markets | Scoop.it

6 November 2013, NPR, Alaistair Bland -- "Craft brewers around the country are making beers with foraged seeds, roots, fruits and fungi.


Last week, Aaron Kleidon went for a walk in the Illinois woods and returned with a bag of lotus seeds. The seeds were bound not for his dinner plate, but for his pint glass.


In a few months, Kleidon will have lotus-flavored beer at the small brewpub Scratch Brewing Company, which he owns with two friends in Ava, Ill. The microbrewery specializes in beers with seeds, leaves, roots, fruits and fungi foraged from a nearby wooded property. The brewers have even made a saison from chanterelle mushrooms.


Why, you may ask, would anyone want to add strange seeds and mushrooms to their beer? The answer is to create a taste of place. It's a concept long recognized by chefs and winemakers, who call it terroir, but is mostly absent from the craft of brewing. ..."


Photo: The brewers at Scratch Brewing Company add wild plants like spicebush, goldenseal, wild ginger, chanterelles and wild rose root to their beer to give it the flavor of the Illinois woods. Aaron Kleidon/Scratch Brewing Company

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Quiznos Finds Financial Foothold in Emerging Asian Markets

6 November 2013, PRNewswire for Quiznos -- "Finds Financial Foothold in Emerging Asian Markets. Indonesian Multi-Unit Development Deal Among Quiznos Most Recent Success in Asia.


... The partnership in Indonesia is the latest in a series of Quiznos development successes in Asia, including expansion into South KoreaSingapore and the Philippines. Quiznos continued expansion into Asia is prompted by the region's recent spike in income growth and rise in consumer demand for affordable dining-out options. In fact, Euromonitor projects, in constant terms, that Indonesia's  commercial foodservice market alone will grow by $6.7 billion to $45.6 billion. ..."

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Kellogg to slash 7% of global workforce in cost-cutting ‘Project K’

Kellogg to slash 7% of global workforce in cost-cutting ‘Project K’ | Food History & New Markets | Scoop.it

4 November 2013, Food Navigator, Elaine Watson -- "Kellogg has announced a new cost-cutting program called Project K that will see it eliminate 7% of its workforce by 2017, with some cuts beginning immediately.


Photo: Kellogg CEO, John Bryant.

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