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Technology plays a vital role in spurring a fundamental shift on how consumers interact with the brands they support and trust, as well as lowering barriers of entry to the global market for start-ups. Transparency and authenticity have gone mainstream. People nowadays want to stay informed on the food they consume, where it’s from, how it’s made.

Consumers today are always online, demanding sophisticated flavours from all over the world, changing how people shop, as well as supermarket ranging and procurement strategies. “Ethnic” food is now global food. People expect food and flavor options that draw inspiration from cultures and culinary traditions around the world.

Taste and nutrition

Consumers no longer expect a trade-off between taste and nutrition. Products must meet high sensory expectations, while always taking health and nutrition into account. No wonder then that “no added sugar” labels are making a comeback, as people are starting to pay close attention to their sugar intake.

Consumer packaged goods for snacking are entering a new stage as “family” suggestions, driven by demand from millennial consumers in particular, who are looking for fresh, nutritious options for themselves and the childrens’ snacks. This trend is reflected in the changing layout of grocery stores, with retailers dedicating more space to packaged fresh and/or traditional snacks.

High expectations

That is what a newly-founded Greek company brings to the table. “Filema”, which is Greek for “a treat given out of love”, is a company established in early 2019 in Athens, that sets its own bar too high: “We are here to make and offer extraordinary products. We are continually concentrating on innovating […] We believe that we need to own and create the best product so as to participate in markets where we can make a huge contribution”. That bold claim seems to have resonated with consumers beyond Greek borders, as in the few months of its existence “Filema” goods, mainly breadsticks and honey bars, are already reaching european markets.

The post Filema – A newcomer with great ideas and vision appeared first on The Fine Food Magazine .

If you’re spending more time indoors, you may not be getting enough vitamin D that you would usually get from being outdoors. To help with this, we recommend taking a daily supplement of 10 micrograms (µg) of vitamin D.

Make a plan, feel prepared

Before going shopping, think about your meals for the week ahead, check what you have in the cupboards, and plan your list around the ingredients you need. If you group the items under categories on your shopping list, such as all fruit and vegetables together, this’ll help you get around the supermarket quicker.

Eat with family

The extra time spent at home at the moment is a good opportunity to try new foods or recipes, and get other family members involved in preparing and cooking meals. This can be a fun way to try something new and, for some, learn a new skill.

If you are missing meals that you’d normally have outside of the home, our simple beef curry recipe with all the usual sides is a great alternative option – you might save a bit of money by making it yourself too!

Eat to keep you going for longer

Starchy foods like bread, pasta, rice and potatoes are an important part of a healthy balanced diet. They are an important source of energy and a good source of a range of nutrients in our diet such as fibre, vitamins, calcium and iron.

You might find you’re snacking more than usual at the moment but meals based on starchy foods will help reduce the urge to snack.

Stay hydrated

To stay hydrated, you should try to drink at least 6-8 glasses of fluid every day.

Water is the healthiest choice for quenching your thirst as it has no calories or sugars that can damage your teeth.

Tips to drink more water:

• Try adding sliced fruit for flavour – frozen slices of lemon and lime do the same job as ice cubes, making for an extra refreshing drink
• Add a reminder to your smartphone calendar to keep your water consumption on track
• Take a bottle of tap water with you as part of your daily walk, cycle or run

Remember, Scotland has great water fresh from the tap, it’s free and tap water is better for the environment than bottled water.

Source: Foods Standards Scotland

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Summer season with its scorching heat calls for special attention to the human body, for many reasons. The summer season in India is from April to June and is the hottest time of the year with longer days and shorter nights. With the mercury reaching an all-time high, the sweltering heat and dry hot winds require that you make changes in your diet for your body to cope with the high temperatures.

Extreme temperatures and dry conditions cause a number of heat related health problems and staying fit in summer is everybody’s primary concern. The food and drink that you will be consuming during the summer are going to play a vital role to help you tide through the heat wave because even healthy people can succumb to heat-related health issues.

Summers are a time for mostly staying indoors, wearing light colored, loose cotton clothes, eating light and drinking loads of water. Being outdoors increases risk of dehydration, skin allergies and nutritional deficiencies. While drinking enough water is crucial, you must also eat the right foods to stay fit, cool and healthy in summer.

Excessive heat in the summer season is known to cause irritability, lack of concentration, physical exhaustion and sleep problems. Infants, elderly and people with chronic health problems are most at risk in the hot summer months.

Importance of Diet During Summer

In summer the risk of dehydration, indigestion, food poisoning and vitamin and mineral deficiencies increases. Hence go for food that is fresh, easily digestible and keeps your body cool Eating seasonal fruits and vegetables offer us protection from the sun as they contain high amounts of water and nutrients. Junk food like pizzas, burgers are a big “NO” and are best avoided in summer. You must plan to eat frequent small portions of food instead of large portions as they will be difficult to digest and you may end up feeling feel lazy, heavy and bloated.

With summer comes extreme thirst. You should increase your fluid intake to prevent getting dehydrated. It is advisable to drink water frequently even when you are not thirsty. Alcohol and beverages that are caffeinated, carbonated or high in sugar level are best avoided.

Foods to Eat in Summer

Curd and Butter Milk – They help you remain cool in the summer heat and are packed with calcium, protein and contain probiotics [beneficial bacteria] that keep your digestive system running smoothly. You can add a few fresh mint leaves, cumin powder and black salt to the buttermilk for an added zing.

Gooseberry (Amla) – It is a rich source of vitamin C and fiber. Studies show that it is a collagen booster, especially benefits heart and hair, and reverses the aging effects caused by strong sun rays. You can eat them raw, boiled or prepare amla juice by adding four fresh chopped amlas to a glass of water. Blend fresh gooseberry in a mixer, strain the liquid and add a tablespoon of honey and crushed ice for extra taste.

Sweet Corn – It is best to consume organically cultivated corn. Corn is a rich source of vitamin A, B, E, fiber and minerals. It contains lutein and zeaxanthin [found in leafy greens and deep orange or yellow colored foods] which help lower your risk of developing age related macular degeneration, which is a common cause of blindness in the elderly. You can grill, bake or boil the corn according to your liking. You can also steam the corn with other vegetables such as zucchini and bell peppers which go especially well with corn for a tasty vegetarian salad.

Tender Coconut Water – An ideal energy drink provided by Nature. It contains vitamins, minerals, calcium, potassium, magnesium in their natural form which replenishes the body with the nutrients lost due to sweating and dehydration.

Fresh Summer Fruits – Watermelon, musk melon, pears, papaya, plums, berries, apricots, cherries, mango, and oranges are found abundantly in the summer season. These fruits are chock- a- block with vitamins, minerals and fiber. They can be cut into small bites and eaten or consumed as juices and tasty fruit salads. Simply chop up a few fruits of your choice and sprinkle a little lemon juice on top to enhance the taste. The salads are best prepared fresh as they will lose their crunchiness if stored in refrigerator. You can also add finely chopped fruits of your choice to curd and sprinkle with cinnamon powder, basil seeds and dried fruits for a crunchy tasty dessert. Milkshakes prepared from mangoes and bananas are a favorite with children. You may also use coconut milk instead of dairy milk for variety in taste.

Lemonade or Nimbu Paani – It is the most common summer drink in India. Add the juice of one or two lemons to a glass of water and add a pinch of roasted cumin powder, mint paste and black salt to it for a salty taste. You can add sugar and black salt for sweet lemonade.

Fresh Summer Vegetables – These contain antioxidants which prevent cellular damage due to intense heat of the sun, vitamins and fiber which help improve heart health, lower cholesterol and prevent chronic diseases such as cancer. Tomatoes offer extra protection from the sun as they contain lycopene which prevents sunburn. Zucchini, cabbage, bell pepper, broccoli, cauliflower and cucumber are found in abundance during the summer months. Cucumber or tomato slices seasoned with some salt and pepper or mixed with other vegetables for a salad is a healthy way to cool off this summer. Toss it with olive oil, salt, pepper and a dash of lemon to enhance the taste.

Dark, Leafy Greens – You can fill up on fresh spinach, kale, turnip greens, drumstick greens and mustard greens in summer to protect skin from sun damage. They decrease sensitivity to UV light and mend flaky and dry skin, strengthening the skin’s defence against the damaging rays of the sun.

Iced Tea – Tea is rich in flavonoids [a type of antioxidant] which make your bones, teeth and gums healthy. Freshly brewed tea has maximum health benefits. Boil a glass of water and add one teaspoon of tea leaves and let it simmer for ten minutes. Cool and add honey to taste. It is advisable to drink only one or two cups of iced tea daily as more quantity may result in sleep and stomach disturbances.

Sprouts – They are easy to digest and contain high levels of water and nutrients. They can be eaten alone or mixed in a salad or added to other vegetables. A water melon, pineapple, cucumber and sprout salad is a tasty way of beating the summer blues.

Foods to Avoid in Summer

Hot and Spicy Food-Though spices like chilli, nutmeg, mustard, pepper, ginger and cinnamon contain ingredients which are beneficial to our body, they should be used sparingly in summer as they boost the rate of metabolism and have a thermogenic effect on the body. It is advisable to avoid curry-based dishes as they too contain lots of oil and spices and may cause an upset stomach in summer.

Fried food, Junk food and Street Food – Deep fried fast food such as samosas, vada pav, bhajias, junk food, burgers, pizzas, french fries are difficult to digest in the summer months. These foods tend to make your digestion sluggish and negatively impact your overall health.

Non Vegetarian Foods – Foods such as red meat, mutton, and beef generate excessive body heat and are best avoided during summer. Also, meat gets contaminated easily in summer if it is not properly frozen and so it is a common cause of food poisoning in the summer season.

Tandoori Food – These foods are extremely popular, but the grilling and the spice mix used to flavor tandoori food is known to create gastric problems during the summer. Also, tandoori food is charred slightly to enhance the taste which may irritate the stomach lining.

Ice Creams and Cold Drinks – Both ice creams and cold drinks are body warming foods. They make your stomach feel hotter a few minutes after ingestion instead of providing relief from the heat.

Tea and Coffee – Caffeine which is present in both tea and coffee has a dehydrating effect on your body. Also, caffeine tends to heat up the body if taken in excess and may also affect your sleep.

Minimize Intake of Dried Fruits – Even though dry fruits are extremely healthy, they contain very less amount of water, very high content of sugar and are known to increase body heat. So, it is advisable to minimize the intake of dry fruits during summer and instead focus on fresh fruits.

Sauces and Processed Foods – These contain high levels of salt, preservatives and artificial flavourings which are harmful to your body.

Sugary drinks – Aerated drinks, sherbets, and packaged fruit juices lead to an increase in calorie intake and are a common cause for weight gain and diabetes. They also dehydrate our body and affect the kidneys.

Source: Med India

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The Four Pillars of the Russian Cuisine

Vegetables. Abundance of vegetables is one of the distinctive features of the Russian cuisine. Vegetables were pickled and preserved otherwise to supply vitamins for long winters. Cheap, easy to grow and able to be stored for a long time varieties was preferred, such as onion, cabbage, carrot, turnips, and radish. Russians also liked potatoes brought by Peter I at the beginning of the 18th century. Vegetables make the base of rich and nourishing soups, spicy appetizers and are amply added into meat and poultry dishes.

Fish. Russian rivers and lakes have always been rich in fish (perch, roach, pike, ruff, sturgeon), that is why it has an important place in the menu. Besides fish was caught in the winter season as well (the famous “subglacial fishing”), and rich and nourishing fish dishes could be served all year round. Those include soups, roasted and stewed dishes as well as baked food.

Baked Foods. “Bread is the staff of life”, says an old Russian proverb. No meal either at a rich or a poor house can do without bread. There are many kinds of bread with considerably different flavors. However, Russian people have baked, not only bread: Russian cuisine is full of appetizing recipes of baked and roasted dishes of dough. What can be more nourishing and tastier during a long and cold winter? Baked food has always been a distinctive feature of Russian holiday feasts and accompanied many religious and ritual celebrations. Pan fried blini and oladi, famous pies with dozens of various fillings — every housewife has her personal signature recipe.

Cereals. Grains in Russia were used not only for making bread. People have liked to process grains and eat them. Hot and rich Russian porridges are made of a variety of cereals (barley, wheat, buckwheat, semolina), each of which has its own unique taste. Porridge becomes even tastier with various additives: berries, mushrooms or stewed meat or chicken, and roasted onions.

Traditional Russian Dishes

Blini (pancakes). Thin roasted scones of plain dough made from flour, eggs and milk are one of the most beloved by Russian people’s dishes. A bit sweet or meagre, golden brown, hot and well-oiled, they are an essential attribute of any holiday. Blini are always served with various additives — from rich (e.g. Meat, salted fish, caviar) to sweet ones (e.g. Berries, honey, jam), so they can be either a main dish or a dessert. In the second half of February or early March Russian people celebrate Maslenita — a holiday when blini are cooked at every home. Making blini very thin, even and lacy is a matter of honor for every Russian housewife.

Oladi is another dish from dough cooked in a frying pan. Oladi is similar to blini, but they are thicker and have porous structure. They are served with Smetana (sour cream).

Borsch. This is a soup based on beet-root and cabbage with pulpy pieces of vegetables that has nice vinous colour and sweet and savory vegetable taste. Borsch is a dish that exists in many varieties: it can be nourishing, with pieces of meat or very light, based on vegetables only. Depending on the region of Russia borsch is cooked with tomatoes, sometimes mushrooms or even apples.

Shchi. It is a light transparent soup of boiled cabbage with pieces of vegetables. It is a very light and useful dish for all seasons. In spring it is cooked with new cabbage and has fresh and delicate flavor. The winter dish is the so-called “sour shchi” based on pickled cabbage. Sour shchi has very bright and nice pickle flavor. However the smell of sour shchi is not very pleasant (due to pickled cabbage) but real gourmands simply disregard it.

Pirogi or pirozhki are baked food with various fillings. It is difficult to find a more diverse dish of the Russian cuisine! Pirozhki can be filled with meat, chicken, fish or mushrooms, boiled eggs, vegetables, fruits, berries or jam. The contrast of golden brown dough and delicate hot filling inside is very tasteful. Pirozhki is very popular “fast food”, they are often taken by people going on a long journey. Cooking of pirozhki at home is a real fun for the whole family, as even a child can easily make them. The most pleasant and unusual taste belongs to pies with mushroom (or potato and mushroom), apple or cherry filling.

Ukha is a transparent soup made from fresh fish, potatoes and carrots. Ukha is cooked from various kinds of fishes, mainly white ones. The sterlet ukha is a speciality, but ukha made from small river fishes is also very tasty (folks especially like ruffe ukha). Instead of bread ukha is often served with a traditional fish pie called rasstegai.

Buckwheat porridge is a nourishing dish from boiled buckwheat grains that has been anciently beloved by Russian people. Its taste and appearance resemble brown rice. The classical buckwheat dish is crumby, it shall be boiled so that all the grains keep apart. Quite often buckwheat is cooked with meat or other (usually not sweet) ingredients to make its mild taste more piquant. One of the popular dishes called “Grechka po-kupecheski” (Merchant-Style Buckwheat) is cooked with roasted mushrooms and onions.

Pickled products have been part of the traditional Russian cuisine since ancient times as they gave the opportunity to add vegetables to the diet during the long winter. Especially popular are pickled cucumbers because they stay as crunchy as fresh ones, but get savory salt and sweet taste. Common people also like sauerkraut made of chopped and pickled cabbage leaves. After pickling they become crunchy and semi-transparent. The taste of sauerkraut varies from sour to sweet and sour, it is a great appetizer and a freshening side dish. Pickled mushrooms are a haute Russian specialty. Milk mushrooms (Lactarius resimus and Lactarius turpis) have an especially delicate taste and elastic body. They are pickled and served with onions or mashed potatoes. Brines for pickling are made with various herbs and spices able to add new interesting tints to dishes.

Pelmeni. Their recipe was brought to Russia from China but has been considerably changed under the influence of Russian culinary tradition. Dough for Russian pelmeni is made of wheat flour and is rather hard. The filling is minced meat. Pelmeni are most often boiled, sometimes roasted and served with Smetana. Pelmeni is a very substantial dish, so it is better to eat them separately.

Stroganina is a dish of the Russian North cuisine. It is really thin slices of frozen fish or meat that are dipped into a mixture of salt and pepper. Stroganina is a very unusual crispy appetizer.

Okroshka is freshening cold soup with pieces of fresh vegetables. Okroshka is made with traditional Russian beverages — kvass or kefir. It is a very tasty and light summer dish that feels good in hot weather. Usually okroshka is served with Smetana.

Russian Drinks

Kvass is a traditional summer beverage made of rye bread or flour and malt. Kvass has rye, sour, and freshening taste. It perfectly quenches thirst, but may seem too poignant to some people. In summer time you can find iron barrels, selling cold kvass in the streets of Russian cities. However, when eating at a restaurant it is advisable to order kvass made in wooden barrels. Kvass contains a bit of alcohol (up to 3%), that is why it is not recommended to drink it before driving!

Medovukha is a light honey based alcoholic drink with added grasses and berries. Medovukha is served hot and consumed slowly. It usually has a pleasant sweet taste.

Sbiten is a drink similar to medovukha but having less distinct sweet taste. Sbiten is often cooked with various herbs and serves a perfect prevention against colds. To some extent it resembles herbal tea with honey.

Mors is a drink based on water diluted berry juice (the most popular kind is cranberry mors). Usually it has nice red or ruby color and fresh, slightly acid taste. The history of mors counts several centuries. Cold mors perfectly quenches thirst and helps to clean taste receptors.

Russian exotic — the most authentic dishes and drinks

Borodinsky bread is made of rye flour. It has dark brown color, nice piquant flavor and thick body. Its taste is difficult to describe: it is spicy, sweet and sour with a tint of fermentation. Borodinsky bread is covered with spices, usually coriander seeds. Brown bread perfectly complements most dishes of the Russian cuisine. It is very tasty when cut into thin pieces and slightly dredged with salt.

Kholodets. This dish is probably for the bravest and persistent followers of the Russian cuisine. It is cold jelly made of rich bone broth with pieces of meat and vegetables. Kholodets is dressed with cold sauce of grated horseradish. Kholodets has an impressive look — through transparent jellied broth one can see nice circles of carrots and potatoes. However, this dish is far from being popular even among Russians.

Kefir. A drink made by fermented milk having thick consistence and unique sour and creamy taste. The closest analogue is natural yoghurt. Kefir appeases hunger, perfectly refreshes in hot weather, and is very useful for digestion. However, many people who try it for the first time point out that its taste is unusual.

Vodka. This is one of the most popular among foreigners, Russian words and the main strong national drink in Russia. When choosing vodka it is better to give preference to well-distilled spirit. Pickled products and brown bread are traditional vodka chasers.

What is the right way of drinking vodka?

According to the Russian tradition a shot of cold vodka should be drunk at a gulp, then smell a piece of dark bread and only after that have a bite.

To some people Russian cuisine may seem too exotic; however, those who are open to new tastes would like it. First of all, this is home and not restaurant cuisine, so if you get a chance to try Russian dishes made by not a professional cook but a housewife do not miss it! However, one should take into account that a table fully covered with dishes is the standard of Russian hospitality.

Source: Russia

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It is also an area where Greek companies have managed to innovate and differentiate themselves, both in terms of the product but also in terms of packaging. Over the past 10 years, there are several examples of companies in the food sector who have achieved significant market shares abroad by leveraging the combination of traditional Greek ingredients and innovative marketing and packaging.

Over the next years, the food & agriculture sector in Greece is expected to be a significant contributor to GDP growth and value added, driven by several key market trends and competitive advantages:

• The recent shift towards organic, natural ingredients in the Greek agriculture sector which are highly regarded and can command a greater premium and value added
• The prevalence of the Mediterranean Diet, as a premier paradigm of healthy, natural eating across the world
• The key drivers of health, ethics, physical fitness and pleasure that affect consumer preferences in developed economies
• The increased drive for self-sufficiency and food safety
• The potential for clusters of innovation and R&D in several specialized Greek food supply chains, combining EU funding, the work of research and academic institutes and the interest of industrial champions in the application of new technologies

Given the above environment, Greek food manufacturers can take advantage of their smaller scale, access to high-quality inputs and traditional Mediterranean positioning to differentiate from the global food manufacturers and gain market share value-added product segments and higher price points.

Driven by the above opportunities, there are several major Greek and international investors already looking to improve the competitiveness of the Greek food sector, by consolidating smaller holdings, shifting production to higher-value crops and investing in innovative production and packaging technologies.

Many multinationals are enjoying the benefits of being based in Greece. Giants such as Mondelēz, Lays, Barilla, Cadbury, General Mills, Friesland Campina, manufacture a wide range of products and find that local and regional markets are receptive to new product lines as well as established favorites.

Greece’s food and beverage companies have created a large sales and distribution network in Southeast Europe, a strength that is reinforced by the dynamism of the Greek enterprises operating in the region. Topping the list of products exported are vegetables, fruits, olive oil, dairy products, fresh seafood, canned fruits, olives, raisins, wine, and tomato products. More recently, Greek food and beverage companies are rapidly penetrating higher-growth markets such as the US, China, Russia and Western Europe.

There is abundant opportunity to create value added in many product categories, especially as the global interest in healthful foods, snack foods, and convenience foods continues to expand. Honey and nut-based snacks, pasta products, marmalades and pickled goods, as well as novel seafood and meat products demonstrate a significant potential in numerous markets. And as consumption of olive oil grows, Greece is ideally positioned to respond in this sector as it is the third largest producer of olive oil in the world.

Why Greece

Brand value / positioning – Greek diet is regarded as a pre-eminent example of Mediterranean diet, which has been globally accepted as one of the healthiest and most nutritional

Geography and climate conditions – Greek geography and climate can sustain some of the most diverse, high-quality natural raw materials and produce, including such exotic ingredients as saffron and truffles

Traditional high-quality ingredients – Greece has a number of recognizable POP or other local ingredients and foods whose quality is recognized by some of the greatest Chefs in the world

Specialized know how and expertise – agriculture and food production is a traditional Greek occupation, which has led to a significant amount of food research departments, agricultural schools, trained food technologists and chemists, and skilled farmers.

Research and Innovation – Greece’s universities and research institutes focus heavily on providing assistance to the food and beverage industry. A number of highly specialized research centers such as the University of Thessaly, the Food Industrial Research & Technological Development Company (ETAT), the Institute of Agrobiotechnology and the Institute of Aquaculture, assist manufacturers and processors in developing innovative solutions to meet the needs of today’s marketplace.

Key investment opportunities

• Repositioning and consolidation of primary food production using new technologies (hydroponics, greenhouses etc.) and high-value crops
• Participation in the growth and consolidation of smaller, organic producers with strong export potential
• Investment in the packaging, export and marketing of traditional staples of Greek diet such as olive oil, herbs and aquaculture
• Investment in boutique and niche market goods, leveraging the abundant high-quality raw materials, the EU-level production standards and the competitive operating costs
• Development of high-value product lines based on the global “Mediterranean Diet” trends and the exploding organic food sector
• Investment in mass-market food production for private-label or branded use, taking advantage of Greek access to the emerging growth markets of Southeast Europe where Greek F&B companies have developed an extensive production and distribution network
• New product development, production and distribution based on the R&D facilities and know-how of Greek research centers and the familiarity of Greek consumers with international food products, brands and tastes.

Food & Agriculture subsectors

Agricultural production / organic foods

Primary agricultural production has been a major export sector for Greece in the past, with Greek fruit and vegetables being consumed in several international markets. Despite the small lot size, the Greek agriculture sector has maintained a positive trade gap in a wide range of agricultural products such as tomatoes, kiwis, oranges etc., which are traditionally products with stable prices and rising demand.

The current state of affairs is shifting more people towards high-quality farm production and export, and shifting farmers to more sophisticated, export-focused, higher-value crops. This is driven both by the Greek Government, which views food exports as a significant opportunity, and also by local farmers co-operatives which are improving their know-how and entrepreneurial skills and helping farmers modernize their means of production.

The role of private investors in this process can be significant, since they can provide capital but also know-how and market access to Greek producers in order to maximize their value added and their competitiveness in the European markets.

There are several specific sectors that show potential for increased returns in terms of production capacity. Most notably, there are several types of crops which are considered “export engines” (e.g. grapes, oranges, peaches, nectarines, kiwis) and which can all meet European and global demand with the appropriate standardization and quality control. Also, a major area of value is organic food production, which is highly sought after and commands a significant premium in key western markets.

Greek specialty foods

Greek specialty foods include a variety of products, ranging from high-value niche products (Chios Masticha, Kalamata olives, Kozani Saffron, Aegina pistachios) to widely available categories which are endemic to the Greek diet (e.g. greek yoghurt, olive oil, honey) to Protected Designation of Origin Status (PDO) products only found in Greece.

These products form the spearhead of an upgrading of the Greek food production, having significant export potential and high value added in the international markets. Investment opportunities exist in several key areas:

• Consolidation and upgrading of their supply chain to ensure supply chain efficiency
• Development of innovative end products around these high-value crops
• Marketing and sales capabilities in order to penetrate developed markets and ensure market access
• The combination of local production and know-how with such investments can generate high returns for the investor interested in pursuing strategic investments within this specialty sector

Aquaculture

Although aquaculture is a relatively specialized sub-segment of food production, it is a rapidly growing sector of the Greek economy – and one where Greece can leverage its competitive advantages and already is a major international exporter.

In Greece, approximately 90% of the sector’s value is driven by two main fish products, seabass/seabream, in which Greece holds a dominant position in the global markets. Greek aquaculture production is known for its product quality and has enormous further growth potential if it invests in more capacity, economies of scale and cost-improvement initiatives.

Fish farming holds a leading position in Greece’s Food industry and it is a top industry sector in the EU characterized by strong market consolidation. Investing in the consolidation and expansion of aquaculture facilities and the improvement of competitiveness, operating efficiency and market access can yield significant returns for this sector based on its growth potential and existing market positioning.

Olive Oil

Greek olive oil is recognized as very high-quality, driven by the natural environment and production values of Greek oil producers. There are literally hundreds of local varieties and tastes, including a number of organic producers which are positioning in the global high-value market with specialty and luxury oils.

Greek Olive oil and oleaginous products are amongst the most famous agricultural products of the country, with co-ops, companies and the Greek State geared towards furthering the national export potential. Greek companies have established significant brand recognition and international distribution networks, whilst investments in market consolidation, processing, R&D, product differentiation, improved packaging, and more concentrated production output can further expand an already blossoming industry and yield significant returns.

Source: Enterprise Greece

The post Investing In Greek Food & Agriculture appeared first on The Fine Food Magazine .

The results of a survey assessing the most commonly selected definition of “food safety,” from a predetermined set of answers, by food manufacturers, food inspectors (state and federal), and other food safety professionals who participated in food safety training or lectures provided by the University of Vermont (UVM) Extension. The choices of answers included all responses to a published survey, in which 5,000 consumers nationwide and executives from 40 retail companies were surveyed to assess, among other things, their selection of what attributes are the most representative in the definition of “food safety.”

Our findings showed that, given specific predetermined answers, the most common definitions chosen were “free of harmful elements” and “none of the above” to describe their interpretation of “food safety.” We have reasoned that, although appealing as a definition of “food safety,” the response “free of harmful elements” does not represent good manufacturing practices on how food is manufactured around the world.1 Yet, the selection of no specific response indicates more research is needed to provide a more comprehensive list of options for defining the concept of food safety.

At a food safety meeting, while discussing the current limitations on how people understand and define food safety, we decided to organize a survey of individuals working with foods to collect the definitions of “food safety”. Thus, UVM Extension organized an online survey to collect information on the current understanding of the term “food safety” among food industry professionals.

Initially, the survey was sent to a selected group of individuals for feedback on the questions and response options. The survey was then modified and restructured to have 10 questions on demographics, in which participants willingly provided information that included residence location, occupation, age, education level, and the number of years working with foods. At the end of the survey, there was an open-ended question that asked participants to provide their definitions of food safety. Participation was voluntary and all answers were kept confidential.

We targeted primarily food manufacturers and food professionals for the survey. Survey responses were collected between March 19, 2019, and May 20, 2019. The survey was posted through the LimeSurvey system of UVM. Participants received an email with a link to the survey to complete the survey online.

Results

We received a total of 159 responses. However, 76 were incomplete because participants started the survey but never completed the final submission. From 83 full responses, two were related to animal feed and pet food; therefore, they were removed from this study, which focused on the definition of food safety applied to human food. Thus, 81 responses matched the criteria of being full responses submitted by the individual completing the survey.

The analysis of the demographics data showed that 54 percent of the respondents were from the U.S., and the rest were from Canada, Colombia, Dominican Republic, El Salvador, France, Guatemala, Peru, Switzerland, The Netherlands, and the United Kingdom. Thirty-three percent of the respondents were in senior management positions (owners, directors, and managers), whereas the remaining respondents work in retail (44%), are processors (12%), or work as consultants (16%).

Other key characteristics of the population of respondents included:
•    72% of all respondents were between the ages of 31 and 60
•    61% of the respondents have worked at least 11 years

Regarding the highest education level attained by participants, 62 percent of respondents had an M.Sc./M.A. degree or higher educational level. Within food safety training, 30 percent had Hazard Analysis and Critical Control Points training, and 24 percent had Preventive Controls for Human Food (Food Safety Modernization Act) training. In general, survey participants selected a variety of food types with which they work.

Our overall analysis of the demographic data shows a large percentage of participants have been working for the food industry for several years, have advanced degrees and food safety training, and have daily responsibilities related to food safety activities.

The definitions of food safety provided by survey participants included multiple words and terms. In 20 percent of the cases, the definition provided included the term “food safety” and described the end results of food safety, such as:

•    The presentation of food that can be consumed with little to no risk for foodborne illness, either chronic or acute
•    Taking actions that ensure safer food
•    No harm to consumer of the food
•    Keeping food safe for consumers
•    The biological, chemical, or physical status of a food that will permit its consumption without incurring excessive risk of injury, morbidity, or mortality
•    Food that cannot cause any type of damage
•    Food I can trust!
•    Food that is consistently safe for consumers of all ages, health, anywhere in the world
•    The quality of the food not to cause harm to the consumer
•    Possibility that every person has safe food from the point of view of safety, nutrition, and energy
•    Protecting public health

We grouped the definitions collected based on keywords that were repeated across responses. These keywords were based on their association with or relationship to “safe.” Table 1 shows a selected number of keywords that appear multiple times in the definitions submitted by survey participants.

Within the group of words that appear more than 10 times, the word consumer appeared 16 times (20%) and was associated with the words safe, no harm, protection, prevention. It appears that survey participants recognize the importance—and in these days the legal implications—of food that may harm consumers. The word contaminants appears 11 times (14%) and was associated with avoid, free, and prevent.

The words illness and handle or handling appeared each 10 times (12%). The words process, processed, or processing appeared 17 times (21%) and in many different sentences. The word risk appeared 12 times (15%) and was associated with avoid, eliminate, excessive, little, minimal, minimize, mitigate, and reduce.

The words eliminate and elimination appeared only three times and in association with hazards. The word free appeared only five times (6%), highlighting a major contrast with our previous survey, in which participants could only choose out of a predetermined set of answers. The word free was associated with harmful organism, harmful contaminants and diseases, foreign or extraneous materials, organisms of public health concern, and undeclared allergens.

In some cases, the definitions appear to refer to practices that result in safe foods, such as:

•    To guarantee, through inspection, surveillance, and sanitary control actions with a risk approach, the safety of the food that is commercialized, or
•    Food safety is everything people involved in food processing from the production to the consumption do to have food that does not produce harm when it is consumed, or
•    Food safety is the set of practices that are implemented in a company in order to prevent food contamination events that may affect the health of consumers.

The word “quality” was mentioned in seven responses (9%). Two responses focused on food security (accessibility to quality, safe food), while three responses hinted at a link between quality and safety, where quality provides safety. Those definitions were:

•    “Food safety” refers to the conditions and practices that preserve the quality of food to prevent contamination and foodborne illness.
•    “Food safety” includes quality and safety through the whole food chain.
•    The quality of the food not to cause harm to the consumer.

In two out of nine responses, survey participants did not assume a correlation between quality and safety. In these cases, the definitions were:

•    Set of policies and strategies to guarantee quality, nutritional value, and food safety.
•    They are the different processes and strategies that are carried out by producers, manufacturers, marketers, and the state to ensure that the food and beverages produced are safe, nutritious, and of quality.

The findings from our survey are of interest because it appears that personnel working with food did not perceive quality as a determinant of safety, as has been shown to be the case when surveying the public. Both safety and quality have been grouped within “credence attributes,” meaning that the attributes that define quality or safety cannot be verified by the consumer. Credence attributes are those that consumers cannot evaluate with confidence; therefore, consumers must rely on opinions with regards to the product itself or the producer.6 Nelson3 proposed that consumers perceive safety and quality from specific clues associated with the product itself, such as intrinsic or extrinsic attributes. Although visual cues can reinforce perceived quality aspects, safety is so abstract that consumers do not have any means to reinforce perceptions of food safety.

A study by van Rijswijk and Frewer found that two-thirds of the participants from Germany, Italy, and Spain perceived food quality and food safety as interconnected concepts. For those participants reporting a strong relation between food quality and food safety, the safety of a product was inferred from the quality of the product, and not vice versa. In other words, when people perceived a product as being of good quality, they assumed that the product was also safe. Although food safety was primarily defined with terms such as absence of risk or harmfulness, and with a positive association with health, terms such as not risky/safety, risky/harmful, proper production method, proper handling, and healthy (no health risk) were shared for both the definition of “safety” and “quality.”

Most of the research in the area of perception of food safety has targeted consumers and has involved studies where both safety and quality were assessed. We don’t have similar surveys targeting food safety professionals and/or individuals working with food. As we improve our understanding of the science behind food safety, it appears necessary to determine whether the terms safety and quality are still perceived as interconnected. In our survey, the word quality was seldom used, and therefore individuals working with foods appear to have a clear separation of the attributes related to quality versus those related to safety.

In the last two decades, there have been increased efforts to improve food safety knowledge among consumers. Yet, we know little of how food safety professionals and individuals working with food understand this term. The results from our survey highlight that there are common words that individuals working in the food industry use to define food safety. However, the actual definitions vary from simple ones, such as the process for minimizing the risk of hazards in food, or protecting public health, to longer definitions, such as:

Food is safe if the food at the moment of consumption under normal circumstances and in normal quantities will in general not lead to acute or chronic health problems for the consumer. Food with allergens [is] safe for the average consumer, but not those with allergies.

There were many definitions that included the words management, handling, practices, procedures, preparation, and/or manufacturing to describe food safety, and from a scientific standpoint, we know that food safety is improved by known practices that, when properly implemented, will lead to the manufacturing of safe food products most of the time. Some of these definitions were:

•    Application of the art and science of handling, preparing, and storing food to best reduce the risk of individuals becoming sick from foodborne illnesses.
•    Management and elimination of physical, chemical, and biological hazards inherent to grown, processed, produced, distributed, and sold food.
•    Food safety is the prevention of food contamination prior to its being released to the consumer by ensuring that all foods made available for sale in the marketplace are safe for all consumers.
•    My definition as it applies to my job as a food safety professional: Manufacturing foods that are safe to consume and that are made in a sanitary processing environment.
•    The regulations, programs, policies, and procedures that ensure the safe production, packaging, distribution, and delivery of food.
•    Ensuring manufactured and prepared food is safe to consume through a variety of controls throughout the supply chain.
•    Food safety is a scientific discipline describing the safe processes and practices to grow, harvest, store, transport, handle, prepare, and serve food and food ingredients to prevent foodborne illness.
•    All things related to the growing, harvest, production, and handling of foods and beverages that will not cause acute or chronic illness in humans or animals.
•    Food safety is a way of life; it is how you store, handle, [and] distribute product to avoid any contamination or risk to the product/ingredients.
•    The practices and protocols put in place to maintain the integrity of food products, ensuring that they are free from harmful contaminants and diseases, from farm to table.

Thus, it appears that the general definition of “food safety” that emerges from this survey could be summarized as: the production, manufacturing, processing, packing, or holding practices known to result in safe (wholesome) foods.

Because we targeted primarily food manufacturers, the survey has several limitations in its interpretation. Similar surveys, or in-depth interviews, could help verify whether a larger group of participants would provide similar responses. We also don’t know whether similar answers would be obtained from individuals working in primary food production, such as farms, or individuals who grow their own foods for consumption. In addition, the source of information could play an important role in how people define food safety. This is especially true when we know some players may amplify information on social media that may not correlate directly with what is known to impact food safety.

In summary, there were many definitions of food safety. Yet, the words management, handling, practices, procedures, preparation, and/or manufacturing were cited the most. Also, respondents did not perceive quality as a determinant of safety, departing from the results of previous surveys. Thus, more studies should be done to understand these variations in food safety definitions.

Source: Food Safety Magazine

The post The Meaning Of Food Safety appeared first on The Fine Food Magazine .

“Our results support the idea that… there are beneficial associations with nutrients from foods that aren’t seen with supplements,” seniorstudy author Dr. Fang Fang Zhang, an associate professor at the Friedman School of Nutrition Science and Policy at Tufts University in Massachusetts, said in a statement.

What’s more, consuming large doses of some nutrients through supplements might be harmful — the study found that getting high levels of calcium from supplements was linked to an increased risk of death from cancer.

The study is published Monday (April 8) in the journal Annals of Internal Medicine.

Food vs. supplements

The study analyzed information from more than 27,000 adults in the U.S. ages 20 and up who took part in a national health survey between 1999 and 2010. For the survey, interviewers asked participants about what they ate in the last 24 hours, and whether they had taken supplements in the last 30 days. Participants were then tracked for about six years, on average.

During the study period, about 3,600 people died; and of these, 945 died from heart disease and 805 died from cancer.

The study found that people who consume adequate amounts of vitamin K or magnesium had a lower risk of death from any cause during the study period, compared with those who didn’t get adequate levels of these nutrients. In addition, people who consume adequate levels of vitamin A, vitamin K, zinc or copper had a lower risk of death from heart disease, compared with those who didn’t get adequate levels of these nutrients.

But when the researchers considered the source of these nutrients — food vs supplements — only nutrients from food were tied to a lower risk of death from any cause or heart disease.

In addition, the study found that consuming high levels of calcium from supplements — at least 1,000 milligrams per day — was linked to a higher risk of death from cancer. But there was no link between intake of calcium from food and risk of death from cancer.

The findings suggested that “adequate nutrient intake from foods was associated with reduced mortality, [while] excess intake from supplements could be harmful,” the researchers concluded.

Still, the researchers noted that they didn’t objectively measure what participants consumed, but instead relied on their self reports, which may not be entirely accurate. Future studies should continue to examine the potential risks and benefits of supplements.

The risks of supplements

The new study isn’t the first to link supplement use with harmful effects. In 2011, a large study found that use of vitamin E supplements was linked to an increased risk of prostate cancer in men. Also that year, a separate study among older women found that use of supplements was linked to an increased risk of death during the 20-year study period.

The Academy of Nutrition and Dietetics recommends that people try to get their nutrients from foods by eating a healthy diet that includes nutrient-dense foods. The academy points out that foods can contain beneficial components that aren’t found supplements, such as fiber or bioactive compounds.

“Real food contains healthy things a pill can’t give us,” the academy says. “When we take a nutrient out of a food and concentrate it in a pill, it’s not quite the same thing.”

Still, people with certain diseases or conditions may not be able to get all the nutrients they need from food, and thus might need to take a supplement. For example, pregnant women often need to take folic acid or iron supplements to prevent birth defects and help the growing fetus. People with certain food allergies or digestive conditions may also need to take supplements.

People should speak with their doctor before taking supplements.

Source: Live Science

The post Vitamins From Food – Not Supplements – Linked With Longer Life appeared first on The Fine Food Magazine .

Awareness surrounding climate change and increasing consumer pressure to focus on the industry’s environmental impact is placing the spotlight on sustainability. While governments, manufacturers and packaging companies are making commitments to improve the circularity of packaging and reduce plastic waste, other factors such as environmental pollution, urbanisation, soil erosion, and food integrity play a role in sustainability too.

Nutrition and wellness are also key trends in the food industry, with diversifying fields of research. For example, Mintel identified ‘healthy ageing’ as one of its 2019 global food and drink trends,1 driven by the growing proportion of the population aged 60 and over. This presents an opportunity for manufacturers to address age-related health implications and develop products to promote healthy ageing. Another example of novel research is the study of how food and drink affects the circadian rhythm, which impacts overall health.

Waters’ International Food and Water Research Center (IFWRC) was opened in Singapore to further innovative research in the food and water industries, by creating a platform for both industry and academia to solve their challenges. One of the primary advantages offered by the IFWRC is timely access to state-of-the-art instrumentation along with on-site staff specialists. This helps to facilitate and fast track projects that researchers are otherwise unable to resource in their own organisation’s infrastructure. A Scientific Advisory Panel (SAP), comprised of experts from academic and industrial fields, is responsible for selecting which projects should go ahead, prioritising those that are deemed to contribute to wider industry goals.

There are two things that everyone on this planet has in common, regardless of age, gender or race: the right to access safe nutritious food and clean water. Whether we’re talking about regulators, contract testing organisations, private industry or academia, everyone is working together to advance the cause of food and water security around the world.

Source: New Food Magazine

The post Tackling Food And Water Challenges appeared first on The Fine Food Magazine .

We believe that a varied, balanced diet featuring whole, unprocessed foods is the key to good health. Everyone’s needs are different, so we provide the information and recipes to help you create healthy habits. Our experts stay up to date on new research and emerging trends to bring you the latest and most relevant health advice.

Our recipes are labelled healthy if they meet all of the following criteria per serving:

Saturated fat: No more than 5g
Sugar: No more than 15g
Salt: No more than 1.5g

Our healthy recipes are also checked to ensure they have low-to-medium levels of fat, saturated fat, sugar and salt per 100g. If the recipe was a packaged product, it would carry a green or amber colour coding.

Please note: Ingredients listed as serving suggestions are not included in the nutritional analysis.

Giving the info you need

At the top of our recipes on the website (the bottom in the magazine), we list the number of kcals, fat, saturates, carbs, total sugars, fibre, protein and salt per serving. We also highlight ‘good to know’ information when a recipe is healthy, vegetarian, vegan, low-fat, low-cal, gluten-free, high in fibre or a source of omega-3. We note how many portions of fruit and veg are in a serving, and when the recipe contains more than a third of your daily recommended amount of key nutrients (calcium, folate, vitamin C and iron). If you’re looking for a particular nutrient, you can pop it in as a search term on the website and a list of recipes that are rich in that nutrient will appear.

A note on fat

Fat is an essential part of a balanced diet. However, it’s advisable to cut down on saturated fats and trans fats, replacing these with healthier unsaturated varieties like rapeseed and olive oil, plus healthy food sources like avocado, nuts and seeds. Fat helps us to absorb key vitamins, and omega-3 fats – found in oily fish – are essential in small amounts because we can’t produce them in our bodies.

What about sugar?

We list total sugars, which includes sugars occurring naturally in foods (like lactose in milk), as well as those added to a recipe, such as refined table sugar and honey. It is these added sugars, known as ‘free’ sugars, that we are advised to cut back on.

Daily guidelines

Your doctor or health professional may have given you a calorie and nutrient goal. You could also compare the per-serving amounts on recipes with the Reference Intakes (RI) – the official amount an average adult should consume daily.

Energy 2,000 kcals
Protein 50g
Carbohydrates 260g
Sugar 90g
Fat 70g
Saturates 20g
Salt 6g

Please note: RIs for total fat, saturates, sugar and salt are maximum daily amounts.

5-a-day
We highlight the portions of fruit and vegetables per serving in each recipe to help you hit your 5-a-day.

Get back on track
There are times when we all want a helping hand to kick-start healthy habits. We’ve created a series of healthy diet plans.

Low-calorie recipes

We highlight low-cal recipes throughout the magazine and our site.

Starter, snack, drink or dessert = 150 kcals or less
Breakfasts = 250 kcals or less
Complete main meal with sides = 500 kcals or less

All health content on bbcgoodfood.com is provided for general information only and should not be treated as a substitute for the medical advice of your own doctor or any other health care professional. if you have any concerns about your general health you should contact your local health care provider.

Source: BBC Good Food

The post Good Health Starts With Good Food appeared first on The Fine Food Magazine .