Is the world giving up vegetarianism slowly/-Current trend does indicate that!

The remarkable growth of gluten-free food sector in the US and Europe is a big mystery defying any logic. Though number of people affected by gluten allergy is substantial, the galloping growth of this segment of food industry does not explain such a frenetic pace of development. According to market watchers not even 20% of the consumers buying gluten free foods really need them for health reasons. Whether the marketing hype or heavy promotion by the industry is responsible for this phenomenon is not known. Definitely superior eating quality of these products cannot be the reason as substituting gluten in many products with other ingredients does compromise on some sensory qualities! As in many cases scare about unsubstantiated health hazards of some food components on health, gets ingrained in the minds of the consumers leading to such large scale avoidance of such products. Gluten is also implicated in some health disorders like Celiac disease in a few people and many articles, most of them motivated by vested interests, appear from time to time regarding the virtues of avoiding gluten in foods by the consumers. In contrast, knowing fully well the harmful impact of consuming meat based foods regularly and the advantages inherent in plant based foods, consumers do not seem to be too much concerned leading to a situation where vegetarian food portfolio is shrinking progressively these days! One can only hope better sense will prevail on human beings regarding the dangers posed by animal foods and switch over to plant foods sooner than later. Here is a take on this puzzling market trend reported in the US and other Western countries.

"Consumer demand for products without gluten, however, is rising rapidly. Health-conscious Americans were first to avoid it in significant numbers. Sales of gluten-free food and drink there have surged from $5.4 billion to $8.8 billion over the past two years, according to Mintel, a market-research firm. They are set to grow a further 20% by 2015. Europe is now quickly catching up: there is double-digit sales growth in most countries, with Britain leading the way. This makes for tasty business. Sales in America of food untainted by gluten are forecast to grow by a further 61% by 2017, with similar increases expected in other rich countries. Shops have reshuffled their shelves and restaurants rewritten their menus to keep up with demand. Big supermarkets have been slimming down their range of vegetarian products and are stocking more gluten-free lines. Even small convenience stores in remote parts of rural Ireland and Italy now stock ranges of gluten-free bread and cakes. Restaurants, in particular, have rushed to launch menus that banish the stuff. The number of options that leave out gluten in British restaurants has tripled since 2011, says Emma Read at Horizons, a data firm. That is less because restaurateurs fear losing bookings from diners who want to avoid gluten, but more that they worry that their family and friends will not come along either. Yet some retail analysts fret that the wheat-free bubble will eventually burst, as it already has for meat substitutes. Many doctors say that only a few of the one-in-ten households that now regularly buy such products have a member with coeliac disease and a medical need to avoid gluten. But research from Monash University published last year shows that many more people may be sensitive to other allergens that are found in wheat. And according to a survey by Kantar, a research firm, only 22% of people who buy gluten-free food say they do so for non-medical reasons. This could be one foodie trend that turns out to be much more than a fad."

A fad is a fad which is bound to burst one day and this latest bubble about gluten free foods being demanded by a vast segment of the consumers will have to burst eventually. Regarding meat foods considerable efforts are needed to persuade consumers to progressively increase consumption of plant foods as meat industry cannot continue its operations in a sustainable form in the foreseeable future throwing out a plethora of problems vis-a-vis human health and environmental degradation. Attempts to create artificial meat through biotechnology is a welcome effort but it will ever be economically feasible is doubtful. Whether consumers will accept such products is another imponderable factor. In the long run humanity has no alternative but to switch over to plant foods which only can sustain this planet. It is better that the food industry world over gets reconciled to this truth and work on a long term strategy to expand its plant food portfolio as quickly as possible.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

SUPER RETAILERS-ARE THEY WITHERING AWAY?

When FDI in retailing was permitted in India, every one thought that the small "pop and mom" stores would disappear from the Indian landscape. This Blogger was the one who argued that the super market chains can never compete with the unorganized retail sector in the foreseeable future, given their great resilience and personal type of service they offered to the Indian consumer. Though it is almost one and a half decades since organized retailing giants entered this business, none of them could become viable even to day! Their share in the retail market is a paltry 5% which is too insignificant to make any dent. Here comes a supporting report which talks about the decline of super markets in the UK during the last 10 years. 

"And yet a decade on, the supermarket sector is in meltdown. An overstatement? Hardly. In the cool-headed assessment of the Grocermagazine, the most authoritative voice on UK food retail, "consumers are abandoning supermarkets in their droves". Tesco, once the darling of the stock market, the government's pet performing British company, is in the most acute distress. From January to June this year, its profits crashed by 92%. Investigators have yet to plumb the depths of the big black hole in its books. Morrisons is also in a bad way – its pre-tax profit for the six months to August was halved. Sainsbury's share price has dropped. Even the supposedly trend-bucking Waitrose cannot be complacent: its profits for the first half of this year slumped by 9.4%. Overall, sales at the "big four" supermarkets – Tesco, Asda, Sainsbury's and Morrisons – have been stagnant, or in decline, since last May, according to new figures from the Office for National Statistics. Rating agency Moody's predicts that their profit margins and sales will shrink further. Two German discount chains, Aldi and Lidl, acted as the immediate nemesis of the fat, smug, greedy status quo of British food retail. They dealt a deadly blow to our familiar chains by exposing just how expensive they really are and continue to shave grocery market share off them. Before the discounters appeared, most British consumers swallowed the attractive proposition that UK supermarkets offer unbeatable value for money. In truth, they overcharge routinely, putting a minimum 30% mark-up on everything they sell, although the most egregious margins are systematically squeezed from sales of fruit and vegetables."

One of the strongest arguments while opening the sector to FDI was that foreign players would assure about their operations being able to support poor farmers of this country. Above report speaks about the power of the super market chains to force consumers to buy only those products with high profit margins and how healthy foods like fruits are vegetables are priced sky high! While many western countries have traveled a long way to confer almost invincibility to their retail chains by spreading their wings across the country eliminating small retailers totally, now they have nothing to fall back on even if consumers want to boycott them! In that way India is blessed with almost 8 million small stores distributed evenly through out the country and discerning consumers are likely to go back to these family friendly shops once disenchanted with the mechanical approach and impersonal attitudes of the big retailers. Hail the small fellow around the corner of our house who has been providing useful grocery service in the past and will continue to do it in spite of any move by the government to bring in large players in the name of farmers and efficiency of operation.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

LEFT OVER FOODS-THEY STILL HAVE VALUE!

In many Western countries there are flourishing Food Banks which feed thousands of people, most of them poor to buy good and nutritious foods they need because of economic compulsions. The concept of such banks is that through appropriate action tons of foods, which otherwise are wasted because of surplus preparation or date expired market products, can still be salvaged if timely action is taken to protect their quality. Such saved foods are handled with care to preserve their quality scientifically and supplied to institutions and organizations looking after poor people. Of course this concept has spread across the world but in a limited way in many countries out side the wealthy group of nations. It is in this context that one has to appreciate the on-going food saving campaign in Gulf countries that provides good meals to thousands of people who have limited access because of income limitations. Here is a take on this interesting development in Dubai, one of the rich Gulf countries which is laudatory indeed. 

"Thousands of needy residents are feasting on quality leftover food from posh hotels, supermarkets and homes, thanks to a joint initiative by a Dubai-based charity and Dubai Municipality. NGO Ro'yati Family Society in Dubai, which has taken upon itself to collect and distribute leftover food under the Dubai Municipality's supervision, said in 2012 it fed over 70,000 needy residents with leftover food collected from less than a dozen sources. From succulent kebabs, uzis and biryanis (Arabic meat and rice dishes) to mouth-watering kunafas (cheese pastry) and umm ali (bread pudding), workers and families get to party on a sumptuous spread of ready-to-eat foods that is otherwise often beyond their reach. "This year we expect the numbers to double as we are already close to the 70,000 mark," said Lina Kilani, project manager at Ro'yati Family Society. She said the society distributes leftovers among 500 needy families, besides workers in labour camps. "These families, which have around eight to 10 members each, have become so used to our supplies that they call to enquire if they don't see us for a couple of weekends." Kilani said she works on a well-organised schedule as some hotels inform her of their events and potential supplies in advance. "Supermarkets and residents who have parties at homes also call us. We have a dedicated team of five paid staff who with the help of volunteers collect, transport and distribute the leftovers. "She said weekends are peak time as most parties, events and functions are held on Thursdays, Fridays and Saturdays. Ramadan iftars also generate large quantities of leftovers".

Dubai, being a business hub generates huge quantity of food wastes because of hospitality events and large scale feasts during some seasons and the prime movers of this movement must be lauded for their vision and initiative for setting up a viable food handling system that is involved in collecting surplus foods at their source, handle them with high degree of caution to prevent deterioration and deliver to needy beneficiaries with least time lapse. The civic body in Dubai must be complimented for its deep involvement and interest in the project which has made the program an unqualified success. Such initiatives must be shown by civic bodies all over the world including in India and there are may committed humanitarians with necessary resources, skill and experience willing to join the cause provided they have the unqualified support from their civic bodies. Such projects accomplish the twin objectives of saving precious food and feeding people, who otherwise are deprived of required food due to limited personal income.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

ENERGY WASTAGE-SUPER MARKETS MUST MEND THEIR PRACTICES

These are the days of energy crunch all over the world, with the unsustainable and limited fossil fuel sources running out and no viable alternatives still in sight. Is it not the solemn responsibility of every denizen to make maximum efforts to save energy as much as possible and avoid conspicuous consumption, amounting to unnecessary wastage of the precious resources? Thanks to some visionary people serious attempts are now being made to cut down on energy consumption at industry level which if taken up sincerely across the whole spectrum of the industrial sector can result in very significant conservation of energy through mammoth levels of waste reduction. The path-breaking initiative by a single supermarket in the UK in providing doors to their refrigerated vegetable display counters resulting in huge savings has been reported recently which goes to show how promising such a step would be on a global scale. Here is a peep into this exciting development. 

"This may not sound like a big deal, until you realize that if every grocery store in the U.K. installed doors on their refrigerators, it would save roughlydouble the amount of electricity produced by Europe's second largest coal-fired power plant. Even as we've been dutifully carting our own bags to the grocery store, it never quite dawned on us what energy hogs all those open refrigerators are—but the produce display status quo is essentially like leaving the door on your kitchen fridge open all day, every day. Yeah, you'd expect a pretty big electric bill at the end of the month. Huge, in fact. Grocery stores in the U.K. use a full 5 percent of the country's electricity, much of that for refrigeration. By putting doors on the refrigerators in all new stores and retrofitting many others, the Co-operative is saving $80 million a year on its power bills. So why aren't all grocery stores seeking more...closure? You guessed it: the fickle customer. Can we just pause a moment to ask: Who are these people? Are they of the same ilk as the mythical "undecided voter"? Because it seems whenever some sort of simple, environmentally responsible change like this is floated, businesses always cite masses of skittish and seemingly dimwitted "customers" as their top concern. We really want to meet one of these people who would all of a sudden stop shopping for meat or produce if they had to strain themselves to open a refrigerator door".

Even a child knows that keeping the small home refrigerator open for long can result in increased consumption of power but the giant super markets refuse to heed to such cautions, obviously to please the consumer who need not have to "strain' to open the doors, if the refrigerated display counters are to be fitted with glass doors!. Already the frozen display shelves in most supermarkets are glass shuttered and no consumer seems to be complaining as yet! Probably if the stores refuse to do this minor change in their refrigeration section, law has to forced on them to make such alterations in the interest of saving of precious power for the benefit of whole of humanity. 

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

SUPER MARKETS OR RESTAURANTS? MERGING INTERESTS

"Eating out" habit gets ingrained with families having very little time to spend time in their kitchen and with two incomes coming from both husband and wife, these families have sufficient surplus money to go to good restaurants more frequently. Modern living style invariably places a high value for eating out with family and in many affluent countries home cooking is becoming far and few opening up opportunities for restaurateurs to set up good quality eateries with relative ambiance. It is not uncommon for people to wait for getting seats in reputed restaurants though recent recessionary atmosphere did affect the business to some extent. Evolution of food trucks into a national phenomenon in the US is making the organized catering more nervous and added to this another trend is emerging that weans away patrons from established restaurants in significant numbers. Super Markets with practically no expertise in hotel managementare reported to be considering entering the catering sector by setting up high end eating experience to increase their clientele. This is a trend with far reaching implications to the organized catering business as their regular patrons may reduce the frequency of visits drastically because of the convenience and synergy offered by the former. Here is an interesting expose on this latest trend.      

"Welcome to the age of the mash-up. Your phone has swallowed the digital camera and GPS. Your home is an office. Airplanes are Internet providers. And now, you can dine at the supermarket. It's a competitive world of blurring lines, where the most useful combo wins. Ten years ago, Whole Foods Market, Wegmans, and the Texas chain Central Market began to experiment with bringing a high-quality dining experience into their stores. At the time, the idea of eating at a supermarket was unseemly, and it often meant a smattering of tables where you might wolf down the contents of a Styrofoam clamshell. Prepared food was intended — if you had any manners — to transport home. Now in-store dining is a new market segment, no longer something you do on the sly, but a destination for families, couples in a hurry before the movies, tired shoppers who want something to eat before they hit the aisles, even the fussiest foodies. And in these waiterless situations, there are no gratuities, which contributes to attractive pricing. As new supermarkets spring up, plans invariably include kitchens run by chefs, dining facilities, and more — in-store classes (Whole Foods in Dedham has a glassed-in Wellness Club), live music, poetry slams, wine tastings (nightly at Shaw's at the Prudential Center), and full-fledged pubs (as at some Wegmans locations). Add fancy bakery cafes (like the excellent Tous Les Jours at H Mart in Burlington), throw in a bank and a post office for good measure, and there may be no reason to ever go anywhere else" 

"When the recession hit in 2008, sales of food from the aisles decreased, items per trip (known as "basket size'') stagnated, and profits fell. Supermarkets sprinted toward the on-premise dining model that other pioneers were working to perfect. "In the past 24 to 36 months, in-store dining has become heightened, as retailers realized they couldn't increase the basket size by simply lowering prices,'' explains Thom Blischok, president of SymphonyIRI Group, a retail research and consulting firm. "They began these innovations to drive in-store traffic, and change the dining experience — in quality, in atmosphere, and in variety. The ambience of a chef standing back there with the hat in a grocery store said: 'Ah! I can eat good quality food here at a good price.' '' As supermarkets evolve into these strange multi-entities, restaurants are struggling to keep up. Norm Vernadakis, a director at Big Y Markets, says the 40-seat dining area at the Walpole location has become a revenue center by winning over diners. "They're finding that our food is restaurant quality, wholesome, and you don't need to tip our people.'' His strategy is to beat the competition on both price and quality. "I don't think anybody does fish and chips better than we do,'' he says, adding wryly, "I know that will probably irritate a couple people in Boston.'' The Walpole Big Y's revenue from in-store dining rose 50 percent in 2010, he said, and another 15 percent in 2011. Crispy, tender, and served with authentic malt vinegar, the fish and chips are $7.99. Across the board, supermarket companies argue (in a way that seems almost scripted) that they can create better dishes than fast-food or fast-casual restaurants, in part because they have many aisles of fresh ingredients. And in-house chefs usually have surprising autonomy to cook what they want, catering to local tastes and leveraging talents (and ethnicities) on staff".

On the logistical side many of the existing super markets may find it difficult to establish high end restaurants within their premises but new ones can plan their ventures better for including such facilities. The Mall concept which became a standard business mode incorporates good quality eateries but it is generally not owned by the owners of the Mall and not linked to groceries business. In the past super markets used to lease out pace to fast food joints for the benefit of their customers who want to have a quick bite before or after their shopping for groceries but these food joints were more frequented by youngsters and senior citizens with not much of an expectation of a high quality food. Some of the super markets even offer on a buffet basis salads, soups etc from their Deli section and this experience may be helpful in expanding the facility further. But the new trend as being reported in countries like the US, may change the image of super markets and will provide some cushion for them in terms of dip in grocery business. A time may come when families may visit these super market restaurants for a happy eating out experience while purchase of groceries becomes secondary!  

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

LOCAL PRODUCE VS SUPER MARKET OFFERINGS

The Locavores movement which started in a small way in the US is becoming more and more popular day by day making the large retailers take note of its impact on their bottom line. This passion for fresh produce grown locally is based on the increasing awareness of consumers about the so called "harmful" effects of industrialized agriculture on their health. It is known that large scale production of foods in commercial farms involve use of fertilizers, pesticides and other inputs which could leave traces of chemicals on the produce with some possibility of harm to the health of the consumers in the long run. Besides the large carbon print left behind by the process of cooling, cold storage and low temperature transport and the chilled vending shelves in the super markets, seems to have persuaded the consumers to patronize locally grown produce offered through farmers' markets in their locality. Now that the local food lure has caught on in a big way, large retailers are jumping into the band wagon to corner a slice of the pie for their survival. "The demand for fresh, local food is no myth. According to the most recent National Farmers Market Survey, released in 2005, farmers market sales topped $1 billion, and for more than 25 percent of vendors, all farm income came from farmers markets. The number of farmers markets across the U.S. has grown from 1,755 in 1994 to 6,132 in 2010, according to the USDA's Agricultural Marketing Service. Between 2009 and 2010 alone there was a 16 percent increase. Missouri is part of this trend with about 180 farmers markets around the state — up from 53 in 1997, according to records from the Missouri Department of Agriculture. Walmart's intention to double in-state food products in five years, announced in mid-October, shows the trend has not gone unnoticed . It's difficult to put a dollar amount on Walmart's plan; the company does not break out its produce sales. But the company's 2010 annual report said groceries accounted for 51 percent of total sales in the U.S. or $258 billion — about $20 billion more than Missouri's 2009 gross state product". In India there is a "desi" version of farmers' market in many places popularly known as rural "shandies", assembled on some scheduled days in a week but these shandies serve mainly the rural folks living in a radius of 25-30 km. Besides fresh produce, they also sell other house hold goods at relatively low prices, having no over head costs. These markets are held in open dusty places with practically no facility for either the farmers or the buyers, being neglected for decades by the state governments. It is a pity that western countries are discovering the virtues of local farmers' markets now which were in existence, albeit in a crude form in India for decades. The difference is that Indians do it in the most disorderly way while American markets are well organized and managed. Farmers' markets also exist in many towns and cities across the country where local civic bodies provide selling facilities to the growers in centralized places and lately some of these markets have been upgraded with cold storage facilities for keeping the produce for a day or two at nominal costs. These city markets are fed by farmers from surrounding villages who do not have much of an insight into the correct way fresh produce has to be handled and invariably by the time they reach the market there is significant quality deterioration. Probably each state will have to focus on modernizing these markets as well as training the growers regarding scientific practices of handling the fresh produce to deliver them to the consumer in prime condition. V.H.POTTY http://vhpotty.blogspot.com/ http://foodtechupdates.blogspot.com

SUPER MARKET TO HOME-SAFE "BUYING" PRACTICES

Regular food purchase is a routine experience, some times monotonous, not liked by every one though the modern super markets and hyper markets try to to make it interesting by the very ambiance provided by them. The old practice of carrying a cloth bag to the market and returning with different type of foods, all clubbed together, has given way to walking through the market isles with a trolley or a carry basket, picking up the desired items and packing them in thin disposable plastic carry bags at the cash counter after billing for ferrying them to the kitchen. While those needing low temperature storage get transferred to refrigerators and freezers, others are stored in the pantry using rigid bottles for repeat use. Though the whole activity is a part of regular house hold activity, there can be some science behind it is not known to many. Here is take on that.

"Once at the store clean your cart. Wipe the handles with your wipes. It will help prevent transferring those bugs from your hands to the food you're buying. Don't forget to wipe your hands again on the way out. Shop in the middle of the grocery store first. This is generally where you'll find drinks and packaged goods which can sit in your cart for a while and be fine. Then head to the produce and bulk food aisles next. Save things that need to be refrigerated for last. Keep frozen foods together. Separate meat, poultry, and other items in your cart to avoid cross contamination. Give cleaning supplies their own area and make sure items kept apart are bagged separately. Once you're home put items away as soon as possible. Put perishables in the fridge or freezer. They can begin to spoil in as little as an hour. Put items in the right place. Milk should go in the back where it's coldest. Keep old containers no more than a week after the sell-by date. Keep eggs in their carton in the back of the fridge too and not on the door. Don't overstuff your fridge and freezer. Allowing room for air to circulate ensures things stay cold enough. Also, don't stack meats on top of each other in the freezer. Use the "first in, first out" rule. Store new items in your pantry in the back. Use the oldest unexpired products in the front first".

How far such a meticulous regimen can be practiced in a country like India is a matter of conjecture, though some may be doing it more or less the same way as propounded above. It is the duty of the retailers to educate the consumer about the importance of food safety and economy so that wastes and safety mishaps are avoided. May be such desirable practices can be promoted by the retailers association through regular programs in the electronic media for wider dissemination. Such activities can become a part of the social responsibility of the business sector and the better image and impact through such programs will be worthy of the money spent.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

SUPER MARKET HYGIENE-PEEPING BEHIND THE SCENE!

Consumers world over are dazzled by the bright, shiny and impeccable appearance and ambiance which are hall marks of a well run super market. In a country like India, people seem to have overwhelmingly taken to super market culture and the small scale vendors still survive because of restrictive investment policies of GOI. The major difference between a super market place and the traditional grocer is that lot of pre-opening operations take place before the super market doors are open for the day. As the consumers' proximity and exposure to products displayed is very close, there has to be extra caution to keep the place clean all the time. Controversy has arisen now regarding the type of chemicals used for sanitizing the place and the health hazards posed by such practices.

Sanitation workers feel that not only they are exposed to dangerous cleansing chemicals, even the products on the shelves could get contaminated during the cleaning process. "According to the EPA, one-third of cleaning products today include ingredients that have a negative impact on indoor air quality and human health. These may include carcinogens, asthmagens, skin and eye irritants, and endocrine disruptors associated with cancer, reproductive disorders and other health issues According to the union, 6% of janitors are actually injured by the chemicals they use in supermarkets. Just as it made no sense for the public to unknowingly accept the spraying of DDT and other toxic chemicals on the food that ended up on America's dinner tables, consumers are unlikely to accept toxic chemicals in the supermarkets where they buy their food".

Can such a situation arise in India in future?. Possible, if organized sector of retailing is able to grow and capture a significant percentage of the market and the country should watch closely the experience of others facing the problem now. This will help in evolving a deterrent regime that will ensure safety for the workers as well as the consumers.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

FOOD MARKETING-A TECHNOLGY-BASED STRATEGY

There was a time when salaried class of consumers made only monthly purchases from their family stores, that too on credit and monthly bills were settled after receiving the salary for the previous month. People settled in places far away from the urban markets also do bulk purchase to avoid traveling too frequently. With the advent of large modern wholesale stores selling products in large packs at discounted prices, bulk buying trend became part of the life styles of modern day families. One of the criticisms leveled against such practices is that consumer buys more than what he really needs leading to unnecessary wastage. Food is a material with relatively short shelf life and bulk buying is confined to mostly dry products with longer life. Continuous efforts by food technologists to evolve technologies that can give extra life to processed products have enabled industry to manufacture some foods with shelf life as long as two years!

Recent reports emanating from the US do indicate a trend where shelf stable products with assured quality and safety and long life are attracting the attention of the retailers and consumers. "Costco is selling an entire year's supply of food for $800. That's only $67 a month. Made by a company called Shelf Reliance, it's all freeze-dried or dehydrated and is primarily marketed as emergency food (10-20 year shelf life). However, it also claims to taste pretty good, and they suggest to use it in rotation as a regular meal supplement". Probably with the recession now affecting the people in a serious way, consumers may go for such a strategy to reduce their food bill significantly.

It is a universal truth that no matter what technology one uses, foods have finite life and it deteriorates progressively, at least chemically producing artifacts some of which can affect the eating quality and some others impacting on health. Therefore the new strategy of capturing market through bulk selling of foods to meet one year's requirement is fraught with implications on the health of the consumer. It is true astronauts, spending months together in the outer space, do eat such foods, not willingly but out of compulsions and whether this strategy will work on terra firma remains to be seen.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com