Oser Communications Group

GOURMET NEWS MAY 2014 www.gourmetnews.com GENERAL NEWS 8 Global Cuisines Continued from PAGE 1 are motivated to shape and predict what will be the next big thing in global cuisine. Polish cuisine attracting adventurous gourmands According to the American Community Survey, there are currently almost 10 million Polish Americans living in the United States, making up 3.3 percent of the total population. In Wisconsin and Michigan, over 9 percent of the population is of Polish descent. As the Polish population in this country is burgeoning, so is the importation of goods from Poland. According to the U.S. Census Bureau, between 2010 and 2013, the value of goods imported into this country from Poland increased 65.5 percent. International travel to Poland is also up (over 12 percent since 2009), and Americans make up the second largest group of visitors to the country after the French. The cuisine of Poland has become one of the draws bringing American tourists to the country. In part due to the success of high end gourmet Polish eateries, such as Warsaw's Atelier Amaro, the first restaurant in Poland to re- ceive the Michelin rising star award, hungry food tourists are flocking to Eastern Europe to taste indigenous Polish ingredients pre- pared with 21st century techniques. According to Tomasz Piszczek, founder of Polish specialty food company Polska Foods, Inc., the increasing popularity of Poland as a destination for food tourists and of Polish food more generally in this country is the result of Polish chefs going back to the country's pre-communist roots and re-inventing the national cuisine with an eye toward freshness and flavor. "During the communists, the Polish kitchen used a lot of salt, fat and black pepper to increase the flavor. You didn't have too many spices. It was difficult to get access to traditional ingredients such as cloves, anise, figs, cin- namon, saffron, walnuts, almonds, and nutmeg," said Piszczek. Piszczek explained that contemporary chefs specializing in Polish cuisine ap- proach the country's food traditions in a dif- ferent way. "The new generation in Poland right now is bringing back their culinary heritage of the past centuries—food with exquisite flavor that was influenced by Ital- ian Queen Bona in the 16th century in Poland, who brought culinary lavishness to the Polish court," he said. "As the new gen- eration returns to old traditions, and as more people travel to Poland, many are re- discovering Polish cuisine that artfully blends many European flavors into one cel- ebrated dish, setting the record straight for future generations." According to Piszczek, this modern Polish cuisine features a wide variety of spices, vegetables, seeds and nuts, and this is the Polish food he sees growing in popularity among U.S. eaters. Malaysian tastemakers looking to capitalize on American love of fusion The American love affair with fusion cui- sine goes back at least to the 1970s, when increased U.S. trade with Asian countries led to an explosion of American eateries specializing in Japanese or Chinese delica- cies, but with a distinctly Western twist. Asian fusion continues to be popular throughout the United States, along with a plethora of other fusion cuisines from Tex- Mex to Louisiana Creole to California cui- sine. As Americans continue to go crazy for fusion, another exotic fusion cuisine could be on deck to capture consumer interest in this country: Malaysian cuisine. For Americans who are often so enam- ored with the combination of disparate global flavors, ingredients and techniques, the fusion cuisine of Malaysia seems tailor- made for the country's food-obsessed pop- ulace. Malaysian cuisine represents the unique coalescence of Indian, Chinese, Thai, Portuguese, Middle Eastern and na- tive Malay flavors. "Why do Americans need Malaysian cui- sine?" asked Christina Arokiasamy, chef, author and Malaysia's Food Ambassador to the United States. "America has given Thai- land a chance. America has given Japan a chance. America has given India a chance, China a chance, Vietnam a chance. America is a country that is multicultural. America is close to traditions. And Americans are also very innovative. We Malaysians are also very close to our culture, just like Americans. We are very traditional, yet we are so innovative that we can make this kind of food for the American kitchen." The most popular Malaysian dishes rep- resent the melting pot that is the country's eclectic food culture. Hokkien Mee, for ex- ample, is a Chinese style noodle dish cooked with crispy cubes of deep fried pork lard. Nasi Kandar is a popular rice dish, seasoned with Thai-inspired curry sauces. Malaysia also offers its own unique take on satay, a dish popular throughout Southern Asia, from India to Indonesia. With bottled Malaysian sauces, packaged spice pastes and pre-packaged heat-and- serve meals available in many grocery stores, cooks who never before attempted a Malaysian passport meal at home are now beginning to experiment with the exotic flavors of this Southeast Asian kingdom. Meanwhile, those less likely to whip up their own Malaysian feast are experiment- ing with the flavors of the country at pop- ular restaurants, such as San Francisco's Banana Leaf, New York's Nyonya and Las Vegas' Satay. Home cooks experimenting with flavors of India Although Indian food is relatively well es- tablished in this country and thus does not necessarily fall into the category of up-and- coming global cuisines in the way Malaysian or Polish food might, the fare of the Indian subcontinent is growing as a mainstream cuisine of choice in this coun- try. According to market research company Mintel, retail and foodservice sales of In- dian food have jumped 35 percent in recent years. As a result, more and more home cooks today are experimenting with Indian flavors and ingredients in their own kitchens. Today many Americans who never before touched a plate of chicken tikka masala, palak paneer or vegetable jalfrezi are care- fully dipping their toes into the pool for the first time. This is in part due to the work of gourmet food companies that are attempt- ing to make Indian dishes and flavors more accessible to the average American. Whereas one once had to visit a specialty grocery to pick up the staples necessary for preparing an Indian meal, today the aver- age supermarket offers a selection of Indian ingredients and heat-and-serve dishes. "It's getting a little bit easier [to appeal to Americans], because people have become more adventurous in what they want to eat. They want new spice profiles. They want higher spice profiles. And Indian food pro- vides that," said Mike Ryan, Vice President of Marketing for Deep Foods, a manufac- turer of Indian foods. GN Trade Show Buzz The 2014 Sweets & Snacks Expo, spon- sored by the National Confectioners Asso- ciation, continues to expand its status as a global resource for products, innovations and insights. The Expo, to be held May 20- 22 at Chicago's McCormick Place, promises to be the most successful in the event's 18- year history, boasting a sold-out show floor with a double-digit waitlist and participa- tion from exhibitors from the United States and around the world. Companies from 23 countries have secured booths or pavilions on the show floor. More than 6,000 confectionery and snack trade customers registered to attend this year's Sweets & Snacks Expo, representing a number of key distribution channels, in- cluding grocery, convenience and mass as well as niche and specialty outlets. The Expo is the only venue that represents all of the major U.S. distribution channels of candy and snack products in one location. Focusing on international participation, the 2014 show will welcome back the Brazil- ian, Chinese, German, Ecuadorian and Mex- ican pavilions and will also host the European Confections pavilion for the first time. The Expo also offers several features and amenities that make it easier for inter- national attendees to explore both on and off the show floor, including a new product showcase, a floor plan that highlights ex- port-friendly companies and a guided retail tour. In addition, as in years past, the 2014 Expo will host the International Welcome Lounge adjacent to the show floor where translators and representatives can answer questions, offer concierge services and assist in making global visitors comfortable and productive during their visit. In a challenging economy, it is apparent by its continued growth that the Sweets & Snacks Expo provides the vital tools, insights, innovations and resources that the industry values. The 2014 Expo is the ideal venue to connect with industry pro- fessionals from around the world and to discover international products and trends that will set retailers apart from the rest. Make plans to attend by visiting www.sweetandsnacks.com. GN Largest Participation Ever Expected at the 2014 Sweets & Snacks Expo

• Cover