In 2008 the region's first trade exhibition dedicated to ingredients and raw materials, Ingredients Middle East, was held; the event was a testament to the strength of this sector in the UAE's ever-growing food industry.
This year Ingredients Middle East will once again be highlighting the latest developments in the sector. Companies from around the globe will be at the event to share their knowledge about the cultivation, extraction, processing or supply of raw materials and ingredients.
The hot topic at the moment is spicy flavourings, with market research company Mintel reporting that a touch of spice will be used in products to give them an edge in 2010. It isn't just the snacks and confectionery segment in which things are being spiced up; the heat is being turned up in coffees, teas and colas too.
Gulfood organisers report there is a growing trend for more complex and sophisticated flavour combinations. McCormick's flavour forecast for 2010 predicts a year heavily influenced by bitter, warm and earthy notes, such as roasted cumin and chickpeas, preserved lemon, and the classic combination of rhubarb and ginger, but with roasted ginger.
The popularity of pomegranate continues and it is now being added to products such as yoghurt, which benefit from the fruit's antioxidant qualities.
At this year's event industry experts will offer their views on the big trends in the industry in the coming months. Trixee Loh, Senior Vice-President, Dubai World Trade Centre, organiser of Gulfood 2010, says, "Gulfood has earned a reputation as a key meeting point for the global food, beverage and hospitality supplies industry, providing an ideal platform for bigger, better business opportunities and turning the spotlight on the trends and developments breaking ground at the start of a new decade."
Quality is supreme
Although trends may vary, one thing that must be consistent when it comes to ingredients is quality. The success of a finished dish is dependent on the ingredients used and chefs in the UAE are always looking for the best products of the season.
Renaissance Dubai Hotel's executive chef Amgad Zaki says the hotel imports more than 90 per cent of its ingredients. All ingredients are sourced from approved suppliers. "All suppliers go through careful screening before getting our approval," says Zaki, "We conduct Hazard Analysis and Critical Control Point (HACCP) inspections and our check list includes licence and documentation, pest control, management system, sanitary facility and control, employee hygiene, and, storage and delivery facility."
The hotel builds up relationships with its suppliers by monitoring the efficiency of their products and service, from the quality of the ingredients and delivery time, right through to the price. "As a chef, the main challenges in sourcing ingredients are the price increases every now and then," Zaki says. "For me, given the global nature of the market here in the UAE, there are always new concepts presented here. The only important factor is for the popular products to maintain their quality, even if they are higher in price."
Global suppliers
Sebastien Castelot, executive chef at the Crowne Plaza Hotel in Dubai, says that the hotel's purchasing team sources ingredients from different suppliers around the world, based on seasonal availability and quality of the product.
"We ensure that all our suppliers are HACCP certified. Suppliers who are consistent in produce based on seasonal availability and freshness are always in business. Besides this, I am in constant touch with the suppliers to find out what new products are in season and on the market."
While the Crowne Plaza also imports most of its ingredients, some seafood and vegetables are sourced locally. "We change our menus periodically based on seasonal availability as well as keeping new trends and ingredients in mind."
Decade of halal
One sector that is continuously making strides is that of halal food. In a brochure produced for the Global Halal Congress, to be held in Pakistan in April this year, it is reported that halal industry experts believe the size of the global halal market (including all halal products and services) ranges from a minimum of $1.2 trillion (Dh4.4 trillion) to $2 trillion (Dh7.3 trillion) per annum. As such, local halal companies such as Al Islami Foods are enjoying increased sales.
"Halal has now gained position of a global mega trend in the international food industry," says Nasir Iqbal, Manager PR and Media, Al Islami Foods. "Halal experts predict the next decade will be of halal. As demand grows, so does the production. Now not only Muslims, but non-Muslim consumers are also demanding halal due to the health and business benefits. A number of MNCs have also recognised the halal opportunity, such as Nestle, McDonald's, KFC, Tesco, Aussie Beef and New Zealand Lamb."
No matter your area of interest in this extensive sector, there will be someone at Ingredients Middle East who can help you.
For applying powdersand flavours
A British company at Gulfood will be demonstrating how electrostatics can be used to apply powders and flavours to a wide range of products, from frozen food to confectionery, fresh meats to cereals, pet food to snacks. Peter King, managing director of Spice Application Systems (SAS), based in Oxfordshire, will explain how the company's production process allows powders and flavourings to be electrostatically applied with absolute accuracy. King says, "Electrostatics can deliver huge benefits and cost savings for manufacturers and offers a much cleaner and more energy efficient working environment."
Take your palate on a journey
Gulfood and Ingredients Middle East both offer an opportunity forsourcing the best produce from around the world.
Flavours of Brazil:
The flavours of Brazil return to Gulfood for a fourth year, with a stand that's 50 per cent bigger; to display cashews, tangerines, avocados, star fruit, figs, juices and of course Brazil nuts. According to Valeska de Oliveira, executive manager of the Brazilian Fruit Institute, Ibraf, the country is looking to widen its market. "Several companies are participating for the first time in the event, because they see an opportunity in the Arabic market of diversification of their exports destination, which is currently focused on the European Union and the United States."
From Italy, Spain and Austria:
From Europe, the Italian trade commission will highlight the best of the country's produce, while the biggest cooperative dairy company in western France, Laita, will showcase its premium cheeses.
From Barcelona, Deliterranea will bring the best of Spanish artisanal delicatessen foods and drinks, such as Basque Idiazabal cheese, Cachopo organic stews or jams made in Costa Brava. Twenty Austrian companies will be present, with produce ranging from wellness drinks to frozen vegetables.
Winning Welsh tastes:
Five Welsh companies will be at the event, including The Abergavenny Fine Food Co, which is exhibiting for the first time. Also present will be The Anglesey Sea Salt Company, winner of the inaugural award for Export Achievement at the Wales the True Taste Food and Drink Awards 2009-10. It will be showing its range of Halen Môn sea salt, which is available in pure flakes, combined with warm organic spices,cut with Tahitian vanilla, smoked over Welsh oak and mixed withorganic celery seeds.
