Industry News

  • The firms making flour from mushrooms and cauliflower

    When Michelle Ruiz's mum was diagnosed with pre-diabetes in 2020, the Chicago-based chemical engineer set out to improve not just her own family's health but everyone's.   "Foods containing refined carbs [like white flour] are leading drivers of chronic illnesses, including diabetes and heart disease," says Ms Ruiz.   But flour, she says, is culturally ingrained in our lives.   "I wanted to help people enjoy food culture - and still live long and healthy lives."   In 2021, she co-founded Hyfé Foods. Hyfé uses the root network of mushrooms, called mycelium, to make an alternative to wheat flour.   "In addition to the neutral taste, mycelium is high-protein, high-fibre, gluten-free and low carb," says Ms Ruiz.   Producing mycelium, however, is water-intensive and expensive because of the sugars needed to feed the fungi.   To address this, Hyfé uses waste sugar water from food manufacturing.   "Our goal is to scale our technology so that we can achieve price parity, which is why we use upcycled sugar water," says Ms Ruiz. "Up to half of the cost of fermentation can be attributed to sugar, so upcycling can make a meaningful difference to the cost of production."   Affordable alternatives to wheat are gaining attention, particularly after a year of disruption to the grain market.   The war in Ukraine has highlighted our dependence on the wheat harvests that flow from the region.   Russia and Ukraine together account for nearly a third of global wheat supplies. The war has disrupted that flow of food. In July this year, wheat prices were almost 25% higher than in July 2021.   Record high food prices have triggered a global hunger crisis of unprecedented proportions.   According to the World Food Programme, the number of people facing acute food insecurity has more than doubled in just two years, from 135 million in 53 countries to 345 million in 82 countries today.   On top of that, we are starting to see the impact of climate change. Crops are suffering under the effects of extreme weather.   A 2021 report from Chatham House warns that unless we drastically reduce global emissions, by 2050 staple crop yields could decline by nearly a third.   Harvard University scientists say even if we do manage to limit global warming to 2C, as set out by the Paris Agreement, 60% of the world's wheat production will be under threat by the end of the century.   "Even before Ukraine, we had a broken system," says Shailaja Fennell, development economist at Cambridge University and founding member of the Forgotten Crops Society.   "While we produced more than enough food, the cost of that food to the environment is already a major concern."   Prof Fennell warns that monoculture farming - growing one crop species in a field at a time - is not sustainable.   "[Monoculture crops] are much more susceptible to climate shocks, diseases and drought. Having a more diversified agriculture is the way forward."   To combat food insecurity some countries, including China and Egypt, are ramping up domestic wheat production. Wheat is even being planted in the Egyptian desert.   Instead of trying to grow more wheat, Prof Fennell suggests we look to other cereals, ones that have been forgotten by the global supply chain.   "There is a whole group of cereals called millets - small-seeded grasses similar to oats and barley - that are more hardy, use less water and are gluten-free," she says.   Such alternatives, says Prof Fennell, can have nutritional benefits over wheat and would be of huge interest to the pasta industry.   Pasta is a staple food for millions of people worldwide. It is easy to store when dried, simple to prepare and economical.   According to the International Pasta Organisation almost 17 million tonnes of pasta was produced in 2021 - more than double the amount produced 20 years ago.   Durum wheat, from which pasta is typically made, is high yielding and provides about 20% of all calories consumed by humans. In fact, about two-thirds of our daily calories come from just three crops - wheat, rice and maize.   By 2050, the global population is predicted to rise to nearly 10 billion, putting extreme strain on our planet's resources.   So since there are about 50,000 edible plant species, perhaps it is time to explore our options.   In London's Covent Garden families, friends and lovers dine on pasta under dimmed lights, while Italian classical music plays in the background. But this is not a standard Italian restaurant, and it does not just sell standard pasta.   In 2017, Alberto Cartasegna opened his first restaurant, Miscusi, in Milan. He wanted to offer authentic Italian pasta, while having a positive impact on the planet.   Five years later and Miscusi now has 15 restaurants in Italy and two in the UK, and has launched its "M7 pasta" - a blend of four grains and three legumes - in a bid to promote biodiversity.   "Biodiversity is killed when we approach agriculture with conventional methods like monocropping," says Mr Cartasegna.   "M7 is made of seven different types of grains and legumes, giving our pasta a unique flavour, texture and colour. It's rich in plant-based proteins thanks to the three legumes. All the cereals are organic and wholegrain, keeping fibres and micronutrients to the max.   "I strongly believe we must change the global diet to save ourselves."   Los Angeles mother-of-two Gail Becker has also been promoting wheat alternatives.   She became frustrated when she could not find healthy alternatives for her sons, who both suffer from coeliac disease, an autoimmune disorder triggered by eating foods containing gluten.   "I tried desperately to find nutritious, gluten-free options that weren't filled with fat, sugar, salt and calories," says Ms Becker. "I stumbled upon recipes for cauliflower crust pizza.   "My creation tasted fine, but it looked awful, my kitchen was a disaster and I had spent 90 minutes I didn't have, as a mum with a full-time job, making a pizza crust! I realised I probably wasn't alone. So I left my job to strike out on my own and create Caulipower."   Caulipower, established in 2016, has since expanded beyond pizza crusts to offer frozen cauliflower pastas. Its products can now be found in more than 25,000 stores across the US.   "Consumers want nutritional food," says Ms Becker. "They no longer expect to have to choose between taste and health, and frankly they shouldn't have to."   Back in Chicago, Hyfé is busy cultivating mycelium and turning it into carbon-neutral, healthy, affordable pasta.   "We're creating a new staple crop," says Ms Ruiz. "One that can be grown nearly anywhere in the world, giving countries increased food sovereignty, and employing circular technology for a more resilient food system.   "Our pasta is not just better for you, it's better for the planet." More

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  • FHTB 2022 Accelerates the Revival of Indonesia’s Tourism Industry

    Bali, 8 September 2022 – The global pandemic was a massive hit to the tourism industry worldwide, but now, the industry is reviving along with the better world situation. Aiming to support Indonesia’s reviving tourism industry, PT Pamerindo Indonesia positively responds to this promising condition by presenting the return of Food, Hotel & Tourism Bali (FHTB) 2022, which is the largest International Hospitality, Food & Beverage Trade Exhibition in Eastern Indonesia.   The 12th edition of FHTB this year will be held at the Bali Nusa Dua Convention Center (BNDCC) on 22 – 24  September 2022. Incorporating with Retail Indonesia, FHTB 2022 will provides unprecedented access to top culinary and hospitality manufacturers, distributors, and retailers.    Event Director of FHTB 2022, Juanita Soerakoesoemah, stated that FHTB 2022 continues to accelerate the sustainable growth of Indonesia’s tourism industry after the pandemic and to embody the spirit of economic and entrepreneurial possibility in Indonesia’s tourism market. “We provide a platform and business opportunities for both domestic and international suppliers of F&B and hospitality to break into the growing needs of Indonesia’s market,” Juanita stated.   She then claimed that Indonesia’s tourism market has a decerning taste; thus, the players, such as owners of hotels, clubs, restaurants, tour operators, and distributors, as well as its retailers and wholesalers, must also meet ever-expanding requirements in fulfilling their market needs. This growth in the requirements to meet the market preferences will also affect the development of Indonesia’s tourism industry.   Statistics Indonesia (BPS) showed that foreign tourist visits to Indonesia reached 397,770 during January – May 2022. This figure increased by 616.40% (YoY) from the previous year. The Ministry of Tourism and Creative Economy targets foreign tourist visits to reach 1.8 – 3.6 million, implying proceeds of approximately IDR 6.74 – 24.40 trillion in 2022.   Juanita believes that FHTB has been recognised as the premier platform to boost Indonesia’s hospitality and tourism businesses. “FHTB provides the best opportunities for suppliers to meet face to face with potential clients, and to reconnect with existing customers,” she remarked.   FHTB 2022 provides access to more than 250 exhibiting companies of the best factories, distributors, and retailers in their respective industries from 25 countries. Among the companies confirmed to join as exhibitors at FHTB 2022 are prominent names such as Hatten Bali, Nano Logistic, McLewis, Health Today, ATEJA, Amardeep, Terry Palmer, Sensatia, Prambanan Kencana, Rotaryana Prima, Duta Abadi Primantara, Kurnia Mitra Duta Sentosa, Nespresso, Lotus Food Services, Pantja Artha Niaga, Multifortuna Sinardelta, Jaddi Internasional, Libra Food Service, etc. Their precence at FHTB 2022 will attract key-trade only buyers from the region’s leading resorts, hotel chain, restaurants, importers.   Furthermore, FHTB 2022 will also feature special events and competitions during the exhibition. These feature events are a form of support from various associations in the industry that has become the best partners in presenting the exciting events such as the 11th Salon Culinaire Bali by Bali Culinary Professionals (BCP); Barnation by Asosiasi Bartender Indonesia (ABI); Indonesia Latte Art Championship (ILAC) by Specialty Coffee Association of Indonesia (SCAI); Wine Masterclass by Indonesia Sommelier Association (ISA) Bali Chapter; and Gelato Workshops by Lotus Food Services dan Carpigiani. All these events will also be accessible through the FHTB TV Programme on Youtube channel of Food & Hospitality Series_ID.   “Many feature events and competitions at FHTB 2022 that will be held through support of the respective associations as partners, will challenge the creativity, wit, and skills of the regions finest chefs, sommeliers, and baristas,” Juanita elaborated.   Additionally, the visitors of FHTB 2022 will have a chance to learn from experts in the F&B, hospitality, and tourism industries through the Industry Seminar. The seminars will be presented by several of FHTB renowned exhibitors in the related industry (Food, Hotel and Tourism Industry) to showcase and acknowledge visitors with the products and services they offer. “We bring dynamic topics into the Industry Seminar to allow visitors of FHTB 2022 gain useful insights to stay updated grow in the industry while  having a chance to create business networking and connections,” she added.   FHTB 2022 provides an undisputed entry point for top international companies into Indonesia’s thriving and lucrative tourism market. This access means the biggest gathering, attended by unrivalled quality of attendees of decision makers, specifiers and end-users in the tourism, F&B and hospitality industries in Indonesia. Juanita added that all the activities in FHTB 2022, including networking, discussions, exchange of ideas, and competitions, aim to help grow business in this burgeoning marketplace of tourism in Indonesia, and also toward Making Indonesia 4.0 by 2030.   As part of Informa Markets and the Informa Group, PT Pamerindo Indonesia will run FHTB 2022 as sustainable event which focus on sustainability for long term impacts to customers, colleagues, communities, and environment where it works in. Leonarita Hutama as Marketing Communication Manager FHTB 2022 explains that sustainability (social, economic, and environmental) on FHTB is no longer nice to have but a necessary part of any activities in the event.        “Sustainability on FHTB 2022 is not only just about the way we produce our events and products but it is also about the role that we have to play in providing a space to work in partnership together with our markets to inspire sustainable development of the industries we serve,” she concluded.   Therefore, FHTB 2022 will be held as sustainable event through a forward act in using renewable electricity, reducing paper used, reuse some products for several times along the event, and using environmental-friendly product materials.   The FHTB 2022 will be held for three days, 22-24 September 2022, at the Bali Nusa Dua Convention Center (BNDCC). Visitors may pre-register for free access to the three-day exhibition through the link: More

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