Food 'n' Drink – Food and Drink news |

The amount of creative marketing that supermarkets are engaging in is gradually increasing and in some cases the leading supermarkets have been known to make up fictional locations in order to make their products sound more appealing.

For example, Tesco sell chicken that has come from a place called ‘Willow Farm,’ the problem is this place doesn’t exist. The same is true of ‘Lochmuir’ salmon, which is offered by Marks & Spencer’s. In reality both of these products come from a wide range of producers across the country.

The reason supermarkets do this is because it creates the illusion among shoppers that they are having a more personalised experience. Using the name of specific locations evokes images of farms, and where are food comes from is something that we have all become more interested in. Generally, the consumer today has more interest in where food is sourced from than ever before.

The consumer group, Which? conducted a survey in 2011 and it showed that around 50 percent of people looked at the labelling on their food to see where it came from. The most important types of food that people felt it was important to know about the location was meat and dairy products.

There are currently no laws that state companies cannot use fictitious locations and they can even make up the names of people. That is unless the product has a special protected status, such as Stilton Cheese or Melton Mowbray pies.

Using fictitious locations are just one of the ways the retailers and manufacturers help encourage you to buy their products. Creative language is also used in numerous other ways which are not always clear until the consumer has time to think about it. Terms that are often used include ‘hearty’ and ‘home-made’ as these make products sound appealing and comforting.

There are some restrictions on the use of the term home-made, and this can refer only to products that have been made outside the factory environment. In fact, they must also be made in a domestic kitchen. In marketing, these terms are known as weasel words and they provide a type of experience which is based on senses rather than providing useful information about a product.

Consumers can also easily become confused by the differences in wording. For example, flavoured and flavour imply two completely different things. Flavoured milk, for example has to contain the actual ingredients whereas strawberry flavour does not.

It is also important that if consumers really want to know what is included they check the ingredients list. For example, the wild mushroom soup created by the Covent Garden soup company contains a very small proportion of wild mushrooms and the vast majority of the soup is made up of the regular variety.

Which? are launching a campaign for clearer and more honest labelling so that consumers have a better idea of what they are buying and what they get for their money. The consumer groups say the practices are not illegal but they are misleading.

With its compact and streamlined design, the new OXO mixer is perfect for every day use, whether you want to beat eggs or whip up some cream. This pancake day, which takes place on Tuesday 21^st February,why not take part in a vintage baking revival by using OXO’s new and modern take on an old classic.

OXO’s brand new hand-held mixer for the 21^st century is so simple to use that even the next generation of  bakers will be eager to create a batch of thin and delicious crepes this pancake day. Those fiddly hand beaters from days of old has been given a contemporary upgrade by OXO, and this unique new version is a combination of practicality, innovation and such ease of use that you can guarantee a perfect batch of batter every time.

The turning arm and contoured handle feature OXO’s trademark soft non-slip grip while the two stainless steel beaters can be removed for individual cleaning or tasting. The mixer also features a stainless steel bridge to elevate the beaters from the bottom of the bowl as they work, taking the weight and strain out of mixing.

Unlike conventional hand-held mixers, OXO’s sleek, modern design couldn’t be easier to clean. Gone are the exposed gears; OXO’s smooth, rotating gears are enclosed in the stylish upright white handle for quick and easy tidy-ups. Simply press the two side buttons to detach the base and pop in the dishwasher.

Streamlined and compact, the OXO mixer is great for everyday use whether it’s whipping up lashings of cream or beating eggs, and fits neatly into kitchen drawers saving precious worktop space. It’s also easy to for lefties or righties to operate – simply whip it out and get cracking. The hand-held mixer is priced at £20 and is available from Lakeland.

Making ideal companions for the new mixer, OXO’s batter bowl (£13.28) provides the perfect place to mix batter, cream or eggs, while the nylon flexible pancake turner (£6.64) flips pancakes with minimal effort.

Designed to make everyday living that little bit easier, the award winning OXO Good Grips range offers over 200 stylish, yet practical tools for the home including kitchenware, organisational tools, bathroom and cleaning products. The company has also now extended into the nursery with the launch of OXO Tot, an exciting new design-led collection of award winning baby equipment including essential feeding and weaning tools in three bright colours, handy cleaning tools and a super stylish, ultra functional highchair.

For further stockist details,  visit www.oxouk.com

British food is known for its variety, class, healthy ingredients, and contrary to many rumours, its unique taste that is far from bland and tasteless.  The basic staples of British cuisine are nourishing and very healthy for the body. Those who want a true taste of what Britain has to offer may want to take a look over the quick cheat sheet to the best dishes in the country.

First up is the steak and kidney pie that is a treat in itself even if there is steak baked inside of a cripsy crust.  It is important to make the crust just right if you want to keep everything inside, but also keep in mind that you have to make sure the filling is gooey enough to hold the pasty in place as well.  If you do manage to get the consistency just right the pie will certainly eliminate room around the waist for a real dessert.

Those that are not huge steak fans should try out the Shepherds Pie instead as it is  peas and minced lamb covered with mashed potatoes instead of a pastry crust.  In terms of comfort food this is just about the closest you can get, and it’s a meal that will fill you up.

Of course, not everyone wants a heavy meal for dinner or lunch; which is why beans on toast can be the perfect solution.  Start with some Heinz beans straight from the can and pour them on a slice of toasted bread.  You cannot get much easier or much simpler than that!

Bangers and Mash is another quick and easy British staple that involves creating a V out of sausage and then tossing some mashed potatoes onto the plate.  Created in the memory of Winston Churchill, it’s a quick and yummy way to fill the tummy.

Of course, heavy foods are not all that Britain has to offer as it has some great bakery treats as well, such as the traditional scone. Although historians now believe that the Queen only through the scones at politicians, the scone still goes down in history as an object of violence.  However, if you bite into a light dainty pasty from a great bakery you will likely remember it differently.

Another great treat is Yorkshire pudding which is made from milk, flour, and eggs and then baked along with gravy.  You will find this pudding on the side of your dinner plate instead of on your desert plate so do not be surprised to see it sharing a place with your sausage or steak.

Finally, a trip to Britain would not be complete without fish and chips as it is the meal that without a doubt is quintessentially British. Although your fish and chips will likely not come wrapped in newspaper like in the olden days, in order to get the real greasy taste that made the takeaway dish so popular make sure to grab it from a stall in a marketplace  or the local pub instead of a fine dining institution.

Guy Wolley, the celebrity chef, has recently said that there is a huge shift in what people in Britain are eating, and typical fry ups for breakfast are changing into something much more healthy.

In a recent newspaper interview he commented, “Twenty years ago no one would have thought that the state of food in Britain would be like it is today. We have moved away from a very traditionally unhealthy diet to something much better for us. No one would have predicted that we would be seeing sushi bars on almost every high Street.”

Mr Wholley became a food commentator in 2002 and is also known for being the head chef at the Applegarth Farm restaurant, which is located in Grayshott, Surrey. He is known for his commentary on environmental issues as well as increasing the health of the diet the people in the country eat.

He continued, “The British breakfast is a bit boring and we need to add a bit of interest to it. We can look to our European neighbours for some inspiration into a breakfast foods. In Scandinavia they eat dark bread and herring for breakfast which is worlds away from anything we would consume.”

He has also been working to change the way we eat breakfast and is wanting to move it away from a single course meal. In London he has recently started serving breakfast with three courses. Starting off with muesli, moving onto eggs and cheese and then finishing it off with coffee.

The top ten trends for 2012 in the food and drink industry have been predicted by food and drink towers. The 6^th annual edition of their Top Ten Trends report is published this week, and is available to everyone free of charge.

1 The first of the top trends for 2012 is the boost of regional food producers. Food and drink towers have identified that locality, authenticity and provenance will be important, 51%, or very important, 19%, to consumers. There is a close link between local produce and sustainability, as well as reducing an environmental footprint.

The respondents to the survey found these benefits important, yet despite this, the ethical consumption of such produce, including organic, is set to decline due to the cost.

2 The second trend on the list was to imbibe uplifting food and drinks that improved our moods. Many people in society suffer from depression, and this is a major area for development is so called mood food. Links between nutrition and depression are being constantly recognised, and 25% of respondents feel there was a strong potential for growth in this area, and 51% said there was potential for average growth.

The chemical serotonin that exists in the brain is believed to ease depression and promote calmness. While foods don’t actually contain serotonin, it is believed that what we eat can encourage the increased production of serotonin in our brain.

3. Packaging innovations to provide the answer
As costs are being cut across the food&drink industry supply chain, packaging will become a focus for brand owners keen to improve margins from production to market. Reducing packaging weight/size, also known as lightweighting, is not only an environmentally-friendly move, but it can result in cost savings over the long term.

4. Learning to…grow your own, bake your own, make your own
How much influence do cookery programmes such as Masterchef and Nigel Slater’s Simple Suppers have on consumer shopping habits in general? According to food&drink towers’ Ten Top Trends for 2012 Survey, 23% say they’re hugely influential, 66% believe them to be influential and just 11% say they are not influential.

5. Foraging for truffles, mushrooms, wild berries and edible mini-beasts
Courses are available nationwide teaching people how to forage, what to look for, and then turning their discoveries into three-course meals. This is the ultimate in foodie heaven for those who enjoy getting stuck in! Innocent Smoothies sent five of its team to a 12-hour foraging course in Kent recently, and foodie magazines regularly feature celebrity chef recipes including wild mushrooms, truffles and wild berries.

6. Going beyond the dinner party – at-home dining occasions become more regular
People will invest a little more time and effort (but not necessarily money) into meal times on a more regular basis to cheer themselves up, entertain and add some fun to ‘just another working week’. Original recipes and unusual ingredients will be the focus for home-cooks who will be influenced by television programmes, foodie magazines, websites, social networks such as Twitter and Facebook and Smartphone apps.

7. Dusting off the recipe books and cooking from scratch
food&drink towers forecasts 2012 will be known as ‘the year of austerity’. As a nation we’ve spent a ridiculous fortune on recipe books over the years, many of which have been left on the shelves to gather dust. In 2012, people are expected to return to their cookery books (and other resources) to get a return on their investment, get more out of their kitchen gadgets and get more creative with their cooking.

8. Food on the go gets a facelift
As impulse sales are forecast to continue to rise in 2012 (albeit not into double figures), brands must work harder for their share of the grab and go market. Convenience will remain a priority, but health is also becoming an influential factor. People are looking for quick fixes for specific lifestyle issues such as fatigue and concentration. People are also looking to top up their vitamin, mineral, antioxidant and omega-3 intake in a convenient format.

9. Megatrends…on a budget
The food&drink towers Ten Top Trends for 2012 Survey showed that health on a budget will be hugely important (47%), followed by indulgence on a budget, convenience on a budget and premium indulgence.

10. Original food and drink pairing: inspiration for the nation
Companies such as French Bubbles operate Champagne pairing events, matching bubbly with sushi, chocolate and cheese. Restaurants are showing greater interest in providing wine, beer, cocktail and spirit matches to certain items on their menus.

food&drink towers will publish its sixth annual edition of the eagerly anticipated ‘Ten Top Trends for 2012’ report on Thursday 15th December 2011, and it will be available free of charge to all members of www.foodanddrinktowers.com.

Helen Lewis, managing editor/founder of www.foodanddrinktowers.com and freelance food journalist/consultant, says: “This ‘Ten Top Trends’ report provides a timely insight into the state of the UK food and drink market and makes predictions for the year ahead. At a time when investment in NPD, marketing, branding and advertising continues to be restricted by global economic turmoil, the food&drink business must now, more than ever, carefully consider its next moves to the advantage of the shareholders, the consumers and the retailers.”

Marmite is a brand that has enjoyed considerable international prominence and it is owned by the multinational firm Unilever. It is sold in a brown jar that is shaped like a pot and its international success has been partly due to very popular television adverts. The advertising campaign which suggests you either love or hate Marmite is something that has been very popular in popular culture and has added to the popularity of the brand.

The popularity of the phrase ‘love it or hate it’ is something that has come to be used every day and in today’s newspapers alone the term was used over 10 times. The invention of Marmite can actually be credited to a German chemist from the 19th-century. He found that brewers yeast, which was normally disposed of, could actually be made into an enjoyable food.

Marmite as it is known today was a British invention however, and it was brought to the UK at the turn of the 20th century. The food was created from yeast that was left over from a brewery in Burton on Trent that had been brewing since 1777.

Marmite was such a success in the UK that it was soon also being sold in Australia and New Zealand. The recipe was slightly different in these countries as it was sweetened. Since that time other yeast spreads have come to become very popular in Australia such as Vegemite. In the United States something called Vegex is sold, which is their equivalent of Marmite.

The name Marmite actually comes from the French word for cooking pot as the food was originally sold in pots. Today, Marmite is used as far more than just a spread and it is also sold as a flavouring that can be added to a great many other foods. Marmite has been proved very popular in its use with cashew nuts, rice cakes, cheese, and breadsticks. Rather unusually there is a milk chocolate that has been flavoured with Marmite and this is currently being sold as a limited-edition.

Jamie Oliver, the celebrity chef, has come up with a rather unique recipe for Marmite popcorn, and the braver amongst us might want to try it. In its history, Marmite has faced opposition from some countries, notably in Denmark, where it was banned because it contained additional vitamins. The country also banned such popular products as Shreddies, Rice Crispies, Ovaltine and Horlix.

One of the many reasons that are credited to Marmite’s early success is that it has a meaty taste, but is entirely vegetarian. It was also known to be a good source of various important nutrients such as niacin, folic acid and vitamin B12. Marmite is a healthy food as it contains very few calories and is low in fat. It is also something that has historically been used in the ration packs of soldiers.

Researchers have discovered that around 75% of oysters grown in Britain contain the  norovirus. The figures have come out of the Food Standards Agency  (FSA) and have shown that three quarters of growing beds in the UK were infected with the virus. The virus is capable of causing vomiting and diarrhoea even at low levels and these were found in over half of the samples that were gathered.

The FSA said that the health consequences of this are yet unknown because it is not possible to tell which of the virus types are infectious and which are not. The study is going to help the European Commission decide what level of the virus should be considered safe in oysters.

The head scientist of the FSA is Andrew Wadge and he has said, “This data is going to help us work out ways to reduce the number of viruses that we find in shellfish. We are going to be working with the European authorities to decide on a safe level of the virus that can be found in shellfish.”

In the study, samples were taken from nearly 40 harvesting areas in the UK. David Lees who was also involved in the study has said, “This is a real problem in the oyster industry and in order to introduce regulations we need to look at the key risks associated with this virus.” The norovirus is also known as the winter vomiting bug and in the UK and around 700,000 people each year are affected by it.