30th Oct 2009 - 00:00
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Abstract
As the vegetarian lifestyle becomes ever more trendy and demand for vegetarian options increase, Leatherhead Research is hosting a Taste Trends Conference to give caterers advice and support when providing these specialist meals.
Around three million UK consumers consider themselves vegetarian and more self-declared non-vegetarian consumers are buying into the category as concerns rise over potential health-related effects of meat consumption. Vegetarians and "flexitarians", as non-vegetarians that forego meat on an occasional basis have been dubbed, are increasingly being served by high profile restaurants and eateries; with a vast potential for food manufacturers to cater for this segment of the population. With this in mind this year's Taste Trends conference offers a cooking session headed by the UK's Vegetarian Society, the oldest vegetarian organisation in the world, aimed at providing delegates with innovative recipes and ideas on vegetarian dishes that offer variety and choice for consumers. Taste Trends' delegates will have the opportunity to: Hear about rising flavours and ingredients in restaurants' kitchens from Andrew Aston, development chef from Restaurant Associates, part of the Compass Group Be inspired by Mickael Perron, World Champion Mattoni Grand Drink, International Bartender Association, 2006, who will use cocktails as a source of beverage flavour inspiration Deepen their understanding of massala, identified by Mintel as one of the hottest flavour trends, thanks to Renuka Patel's knowledge of Indian cooking and her delight for helping others learn about it through her Ren's Kitchen cooking school Learn about provenance cheeses and their best applications from Juliet Harbutt organiser of the Great British Cheese Festival and the British Cheese Awards Get insights from Greg Tucker of the Marketing Clinic on the nuances of flavour preferences and geographic location, with examples and take-home info. And last but not least, Chris Brockman, Leatherhead's Market Research Manager, will give an overview of current trends in flavours in food and beverages, and the major factors driving food and drink innovation. The event will be held on Thursday 3 December 2009, 9am – 4.25pm at the LG Lecture Room, Waterstones, 203-206 Piccadilly, London W1J 9LE.