#Cocoa Butter Replacer Market 2018
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Specialty Fats Market Competitive Landscape, Growth Factors, Revenue Analysis, 2020–2026
According to the current analysis of Reports and Data, the global Specialty Fats market was valued at USD 2.30 Billion in 2018 and is expected to reach USD 4.63 Billion by year 2026, growing at a CAGR of 9.1%. The global Specialty Oils market was valued at USD 15.33 Billion in 2018 and is expected to reach USD 24.63 Billion by year 2026, at a CAGR of 6.1%.
Specialty fats and oils have witnessed a huge demand growth due to their readily useful properties such as the ability to provide viscosity for filling, coating and moulding purposes in various applications of food industry. While these products help as useful substitutes of cocoa butter and as dairy fat replacer, specialty oils find application in cooking and processing purposes. The market is very well developed in Asia Pacific due to the huge demand for cooking oil and processed foods. Globally, the market is also getting a boost from the growth in the confectionery and dairy segments respectively.
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The benefits of specialty lipids have surpassed owing to their wide scale application as coating agents, cocoa butter substitute, ice cream fats among others. They impart a creamy texture and enhance the flavour of the final processed food products. They enable manufacturer to create quality baked products such as Danish puff pastry, croissant, viennoiseries among others. These products impart bloom-stable properties to chocolates, emulsifying properties, and viscosity to other processed products. These products are majorly preferred than their substitutes mainly due to the associated health benefits. These products also have applications in the manufacturing of personal care products.
For the purpose of this report, Reports and Data has segmented the market on the basis of type, form, functionality, application, end-user, and region:
Type (Revenue, USD Million; 2016–2026)
Cocoa Butter Substitutes
Lauric Fats
Creaming Fats
Creaming Fats
Anhydrous Milk Fats
Butter
Margarine
Shortenings
Others
Palm Oil
Soybean Oil
Coconut Oil
Cotton Seed Oil
Rapeseed Oil
Sunflower Oil
Olive Oil
Other Specialty Oils
Form (Revenue, USD Million; 2016–2026)
Dry
Liquid
Functionality (Revenue, USD Million; 2016–2026)
Molding
Filling
Coating
Stabilizing
Texturing
Health
Other Functions
Application (Revenue, USD Million; 2016–2026)
Chocolates & Confectioneries
Bakery Products
Processed Foods
Dairy Products
Other Applications
End Use (Revenue, USD Million; 2016–2026)
Food and Beverages
Personal and Cosmetic Care
Others
Regional Outlook (Revenue in USD Million; 2016–2026)
US
Canada
Germany
France
UK
Spain
Italy
Rest of the Europe
China
India
Japan
Rest of Asia-Pacific
Brazil
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Further key findings from the report suggest-
By oil type, the palm oil segment holds the largest share in the global market. Despite the huge market share, there are rising concerns about environmental degradation due to palm oil production, in the form of greenhouse gas emissions. This factor is expected to hinder the market growth during the forecast period.
Soybean oil holds the second largest share globally. It is one of the most extensively consumer cooking oils. Its processed counterpart is used for oil paints and printing inks.
Sunflower and olive oil are also expected to register a significant CAGR as these oils have many associated health benefits. While sunflower oil has ample usage in frying applications and cosmetic formulations, olive oil is registering an increasing demand on account of its health benefits.
By end use, the food and beverages segment hold the largest share in the global market. These products are used as ingredients in a vast variety of food applications.
These specialty lipids have an important role as a health additive and fat replacer in various foods. As food manufacturers are embracing healthy fats and oils, these products are witnessing an increased applicability in the food industry.
Coating and texturing are other important functionalities of these products. It is because of such capabilities that these specialty lipids also find ready application in the cosmetic care and other industrial segments.
By region, the Asia Pacific region hold the largest share and are also expected to witness the highest CAGR. The increased consumer spending on food purchases and growing demand for processed foods is the major defining factor behind the growth.
The growing number of health concerns about the amount of fats and oils contained in these products is hampering the growth. Moreover, uncertain weather conditions are degrading the quality of crop yield, which in turn is hitting the supply of these products, ultimately inflating the raw material prices.
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Regional Coverage:
For a detailed understanding of the competitive landscape, a thorough regional analysis covering North America, Europe, Asia Pacific, Latin America, and Middle East & Africa is offered in the report. It studies the market size, market share, revenue contribution, production and consumption patterns, supply and demand ratio, import/export, and the operations of the key players located in those regions. Furthermore, the report also covers a country-wise analysis of the industry.
Industry Trends:
The report offers an extensive analysis of the current and emerging trends in the Specialty Fats market. It offers insights into the trends and their impact on the growth of the industry. Market trends relating to technological developments, product advancements, competitive landscape, and regulatory framework, among others, are covered in the report.
Market Scenario, Size, and Forecast:
The report covers macro and micro-economic factors that are anticipated to affect market growth and dynamics. Along with this, the report also offers insights into the social, political, economic, and legal aspects that are anticipated to influence the growth of the market. Moreover, the report provides a thorough analysis of the size in terms of value and volume and offers an accurate forecast of the market growth and expansion till 2027.
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#Specialty Fats Market#Specialty Fats Market trends#Specialty Fats Market Size#Specialty Fats Market Demand#Specialty Fats Market forecast
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PAPER & PACKAGING MARKET ANALYSIS
Paper is a thin material produced by pressing cellulose pulp together, which might be derived from rags, wood, or grasses. After pressing they are dried into flexible sheets, which then is used for writing, packaging, cleaning, and printing. Paper is majorly used for writing to note down thoughts, historical events, etc. Packaging is a process, in which different types of products are protected for sale, storage, transportation, distribution, etc. The packaging industry includes various applications including transportation, logistics, end-use, warehousing, etc. Materials such as paper, aluminum, plastics are used for packaging. However, in the recent past, the paper has replaced plastic in packaging industry gradually, owing to increasing environmental concerns. Moreover, there are a variety of options available in paper packagings such as green packaging, high-performance films, and more.
Market Outlook
Global paper and packaging market size was valued at US$ 175.05 billion in 2017, and is expected to exhibit a CAGR of 4.84% during the forecast period (2019-2027). Increasing demand for paper packaging among consumers is expected to boost the market growth in the near future. Furthermore, growing awareness regarding sustainable packaging is expected to boost the demand for paper packing and subsequently support growth of the market during the forecast period. High-performance, eco-friendly paper packaging introduced by MWV Rigesa in 2014, offers damage-resistance packaging, which has reduced greenhouse gas emissions by 10%. Paper packaging offers sustainable, lightweight packaging, which can easily be crafter, molded and cut. Mover, the food and beverage industry is opting for paper and paperboard packaging, owing to a huge range of applications. This is expected to increase the demand for paper packaging and thereby, boost the market growth during the forecast period. Moreover, flexible packaging has found applications in various industries, as it possesses the best qualities of aluminum foil, paper, and plastic.
However, the inability of paper packaging to store heavy materials is expected to hinder the demand for paper packaging and subsequently restrain the global paper and packaging market growth.
Market Regional Analysis
Asia Pacific is expected to hold significant market share in the global paper and packaging market during the forecast period. This is owing to increasing demand for packaged food and personal care products from emerging economies such as India and China. Moreover, North America and Europe are expected to hold significant market share, owing to recycling capabilities in developed economies such as the U.S., U.K.
Market Players
Major players operating in the global paper and packaging market include Mondi Group, International Paper, Packaging Corp. of America, Sappi Limited, ITC Limited, Smurfit Kappa Group Plc, and Amcor Limited.
Key Developments
Key players are adopting in-organic growth strategies such as new product launch and product development in order to gain market share in the global paper packaging market. For instance, in March 2019, Nestle S.A. launched first natural paper packaging variety ‘nesquik’ in Europe. The material is used in the new packaging is a plastic free and recyclable. The nesquik contains major five ingredients such as sugar cane, cocoa, emulsifier (soya lecithin), natural flavors and cinnamon.
In 2018, Dalehead Foods, a division of Tulip introduced eco-friendly paper board packaging in the U.K. fresh protein market. The new packaging solution is available on the three new ready-to-eat turkey meats in Waitrose stores nationwide. The new brand is used on the waitrose’s brand new product such as Rosemary, Lemon and Garlic free range turkey breast, honey and mustard free range turkey breast, butter roasted free range turkey breast, etc.
In July, 2019, Tetra pak carton packaging company launched first paper straws for beverages products in Europe. The company has developed this bio-degradable straw to support industrial collaborations on the alternatives to single use of plastic straw.
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Cocoa Butter Alternatives Market Overview, Demand, Global Industry Share, COVID-19 Analysis and Growth 2023
Cocoa Butter Alternatives Market Overview
Cocoa butter alternatives are gaining traction globally due to unavailability of the cocoa crop. Cocoa is the prime ingredient for chocolates, foods, beverages, and personal care products. But unpredictable weather conditions and lack of funds for farmers have led to manufacturers looking for alternatives. The global cocoa butter alternatives market report by Market Research Future (MRFR) states drivers, opportunities, threats, and weakness in the market in a step-by-step manner.
Cocoa Butter Alternatives Market Outlook
The global cocoa butter alternatives market is expected to flourish due to rising costs of cocoa butter and inclination towards healthy foods. Its size can touch USD 1,255 million by 2023 at a CAGR of 9.07% from 2018 to 2023 (forecast period). The global consumption of chocolate is expected to spur the market demand in order to keep up with the demand for these sweet foods.
Rise in disposable income levels of consumers in India, China, and Brazil is predicted to drive market demand exponentially thanks to a huge hankering for chocolate. Low availability of cocoa and rise in confectionery and bakery applications can present new growth opportunities for the market in the coming years.
Cocoa Butter Alternatives Market Segmentation
The global COVID-19 analysis on cocoa butter alternatives market size is segmented by type and source.
By type, it is segmented into cocoa butter replacers (CBR), cocoa butter substitutes (CBS), and cocoa butter equivalents (CBE). The cocoa butter equivalents segment is anticipated to dominate the market owing to the high compatibility of the substance with other ingredients in ice creams and chocolate spreads. It can exhibit 9.31% CAGR over the forecast period to touch a value of USD 993.8 million. For instance, mango butter is being used as an emulsion in chocolate to improve the mouthfeel of the end product.
By source, it is segmented into kokum & mango kernel, illipe & palm kernel stearin, sal, shea, and others. Among them, the shea segment can lead the market till 2023 due to its utilization in confectionery, chocolate, healthcare, and cosmetics industries. The segment can exhibit 9.64% CAGR during the assessment period. On the other hand, kokum & mango kernel segment can prove to be beneficial to the market. This can be credited to the eco-friendly extraction process from kokum, a tree found in parts of India.
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Cocoa Butter Alternatives Market Regional Analysis
Geographically, the global cocoa butter alternatives market report is segmented into Asia Pacific (APAC), North America, Europe, and Rest-of-the-World (RoW).
The North America region is predicted to lead the market with a CAGR of 9.42% during the forecast period. Inclination towards healthy foods and consumption of cocoa butter alternatives are factors expected to push the regional market valuation to USD 555.7 million by 2023.
The APAC region can showcase a CAGR of 9.85% CAGR throughout the assessment period. This can be credited to manufacture of CBEs in India and China due to penchant for chocolate and its derivatives. Moreover, changing business models of cocoa manufacturing companies to manufacture cocoa butter alternatives for saving on production overheads is likely to be lucrative for the cocoa butter alternatives market.
Cocoa Butter Alternatives Market Competitive Outlook
Genteel names within the cocoa butter alternative market include Fuji Oil Holdings, Inc., Bunge Ltd., Danisco A/S, Wilmar International Ltd., Cargill, Incorporated, 3F Industries Ltd., Felda IFFCO Sdn. Bhd., AAK AB, Nisshin OilliO Group, Ltd., and others.
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Food Trends 2018
Mushrooms
One of my favourite posts to write is that of upcoming food trends for the year. This year I could write the shortest one ever because of what’s trending this year: everything!
That is according to popular food blog Eater.com in their article with its lengthy list of “Literally Every Single Food Trend Predicted to Take Over in 2018.”
There is a difference between a food trend and fad - a fad is something fleeting you may just buy it, not even eat it but take a photo for Instagram of it and then throw the food out. That is what many many people have done with their black soft ice cream cones (although black foods are still trending). Food trends last a bit longer.
Food trends don’t just represent a light hearted style or fashion, something for fun, they are driven by serious money and can even effect our health in either a positive or negative way.
In the fashion world for years I wondered how every designer chose the same colour as the trend of the year. How did they all know to pick the same one?
There are colour consulting companies like Panetone who choose a colour that they would say is the trend of the year, so that fabric companies and designers would start using that colour.
There are similar consulting companies that track and predict food trends in the supermarket and restaurant world. Also large supermarket chains such as Whole Foods and Loblaws (Canada) are publishing their lists of upcoming food trends. Spice company McCormick produces an annual flavor forecast, and hires celebrity chefs to cook up recipes using these trends.
Diets are trendy and influence the way people are eating. Diet trends influence how food manufacturers produce their products.
Sugar is now seen as a major cause of obesity, and soda pop companies such as Pepsi and Coca Cola are scrambling to deal with dropping sales. Coca Cola just revamped its Diet Coke line, is shrinking the size of its cans, and Pepsi is busy promoting its juices and iced teas.
Mini Cans, Coca Cola
Butter had for decades been seen as a dietary enemy, a cause of heart disease and obesity. Now butter is back on the table and Canadian Chef Brad Long, well known for his farm to table ethos, owner of Cafe Belong in the Brickwork Farmers Market, has just published a book Brad Long on Butter (The Harvest Commission Publishers) extolling the virtues of butter.
Chefs (including Brad Long) are exploring new ways to use brown butter (melted butter that is browned which gives it depth and a nutty flavour). You will see lots of new recipes highlighting browned butter showing up this year.
Photo Courtesy The Harvest Commission
Last year I was very good with predicting the food trends of 2017 with one exception. I thought fancy dining was out but Bloomberg Company is reporting that sharing small plates are on the way out and a modernized version of fine dining is back in New York. It seems that millennials are getting tired of sitting on benches and want a more comfortable restaurant scene.
Addressing the shortage of time everyone has in modern day life and a growing lack of cooking skills, supermarkets are devoting more space to ready made meals and are competing with restaurants for your food dollar. Taking it one step further meal delivery companies and UberEats allow the meals to be delivered straight to your home. Your meals are now simply a click away on your computer.
My Food Trends Report 2017 (click here)
What do I think will be trending this year?
Vegetables and plant based dining are still gaining traction. In Toronto new vegan restaurants are opening up, restaurants are offering more vegetarian and vegan options and vegetables are being seen as one of the foods that everyone agrees are healthy to eat. As opposed to coffee which depending on whatever report comes out that week is either good or bad for you.
Meat replacements made from vegetables are improving in quality and receiving major research investment money from corporations.
With the recognition of food waste as a serious concern chefs are exploring ways to use the entire vegetable in cooking, known as Root To Stem, just as has been done with the Head to Tail movement of not wasting parts of animals.
Mushrooms are being looked at for their health benefits. Whole Foods is predicting Mushroom Cocoa and Coffee could be a thing. Of course the more exotic (and expensive) mushrooms such as reishi, lion’s mane, and cordyceps will have their health properties extolled, unlike my more humble brown mushrooms in the photo above.
Korean foods are still gaining in popularity. The Korean government has invested large amounts of money promoting its food.
Korea Booth, Grocery Innovations Canada
Matcha tea flavoured everything is still popular. In Toronto you can find all sorts of drinks and pastries and foods flavored with matcha.
Fermentation is still coming on strong, seen as a way to improve digestive health. Kimchee encompasses two trends - Korean and fermentation and will be seen spicing up many dishes.
The black or activated charcoal trend is still going strong even though there have been concerns raised that eating too much activated charcoal could interfere with the absorption of medications. The activated charcoal is made from heating up coconut shells to an extreme heat.
Charcoal Buns Yu Seafood, Richmond Hill
These buns represent two trends, the charcoal one and the new trend of Chinese restaurants going more upscale and expensive.
Turmeric will be found colouring your lattes and popping up all over the place, seen as a very healthy spice to be ingesting.
New plays on soft ice cream will still happen. (It’s just so Instagramable!)
Did I just read that celery leaves will replace cauliflower as the new veggie hero?
Filipino food is coming in hot.
Craft breweries are exploring new flavour combinations for beer.
Bartenders are coming up with sophisticated alcohol free cocktails.
You can probably spend the entire 2018 trying out the new food trends.
But what ever you do, enjoy yourself, and don’t drive yourself too crazy worrying about every aspect of your food. And listen to your mother, eat your veggies. And maybe get out some pots and pans and get cooking.
Brad Long on Butter, The Harvest Commission (click here)
Goodbye to Shared Plates and Communal Tables: Fine Dining is Back -
(click here)
Literally Every Single Food Predicted to Take Over 2018 Eater.com (click here)
McCormick Flavor Forecast 2018 (click here)
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Cocoa Products Market Strategic Insights and key Business Influencing Factors | Major Players – NICHE COCOA INDUSTRY LTD, Olam International, Cargill, Incorporated.
Cocoa Products Market is the main element of our chocolate that comes from seeds of cocoa fruit (cocoa beans) that grow on cocoa trees. The growth of cocoa starts in the tropical areas around the Equator, where the warm and humid climate is suitable for increasing cocoa trees. 70% of the world's cocoa beans come from four countries in Western Africa. Cocoa attributes to its health benefits as it facilitates in regulating the signs of severe fatigue syndrome, offers safety against sunburn, reduces high blood pressure, improves coronary heart fitness and so forth. Cocoa is likewise a rich antioxidant source.
Global cocoa products market is expected to register a steady CAGR of 4.5 % in the forecast period of 2019-2026. The report contains data from the base year of 2018 and the historic year of 2017. The rise in the market value can be attributed to rising health benefits, large number of user and high sales due to festival
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Competitive Analysis: Global Cocoa Products Market
Few of the major competitors currently working in the global cocoa products market are Plot Enterprise Ghana Ltd, BD Associates, FUJI OIL HOLDINGS INC, ECOM Agroindustrial Corporation Ltd., Cocoa Processing Company Limited (CPC), Touton S.A., NICHE COCOA INDUSTRY LTD, Olam International, Cargill, Incorporated., Barry Callebaut, Arcor, HARIBO of America, Inc., LINDT & SPRÜNGLI, The Hershey Company, Meiji Holdings Co., Ltd., Ferrero, Société des Produits Nestlé S.A, Mondelēz International., Mars, Incorporated, Cacao Bahia and others.
Key Pointers Covered in the Global Cocoa Products Market Trends and Forecast to 2026
Global Cocoa Products Market New Sales Volumes
Global Cocoa Products Market Replacement Sales Volumes
Global Cocoa Products Market Installed Base
Global Cocoa Products Market By Brands
Global Cocoa Products Market Size
Global Cocoa Products Market Procedure Volumes
Global Cocoa Products Market Product Price Analysis
Global Cocoa Products Market Healthcare Outcomes
Global Cocoa Products Market Cost of Care Analysis
Global Cocoa Products Market Regulatory Framework and Changes
Global Cocoa Products Market Prices and Reimbursement Analysis
Global Cocoa Products Market Shares in Different Regions
Recent Developments for Global Cocoa Products Market Competitors
Global Cocoa Products Market Upcoming Applications
Global Cocoa Products Market Innovators Study
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Key Developments in the Market:
In July 2019, Nestle announced its unique chocolate, named KitKat. The chocolate is entirely made of cocoa fruit and the ingredient used is cocoa fruit beans and pulp, in which no refined sugar is used. This innovation will help the company to provide a unique and pure chocolate experience which will help them to retain their customers for the long term
In September 2018, Mars Wrigley Confectionery invested USD 1 billion over the period of 10 years to save the interest of the farmer for its cocoa production which will revamp its new cocoa supply chain and ultimately increase the revenues of the company making company to reaffirms as a leader in the confectionery category
Scope of the Cocoa Products Market
Global Cocoa Products Market By Type (Cocoa Butter, Cocoa Liquor & Paste, Cocoa Powder & Cake, Chocolate, Cocoa Beans) Application (Cosmetics, Pharmaceuticals, Food & Beverage, Confectionery) Distribution Channel (Online, Offline) Geography (North America, South America, Europe, Asia-Pacific, Middle East and Africa) – Industry Trends and Forecast to 2026
Global cocoa products market is expected to register a steady CAGR of 4.5 % in the forecast period of 2019-2026. The report contains data from the base year of 2018 and the historic year of 2017. The rise in the market value can be attributed to rising health benefits, large number of user and high sales due to festival
Cocoa is the main element of our chocolate that comes from seeds of cocoa fruit (cocoa beans) that grow on cocoa trees. The growth of cocoa starts in the tropical areas around the Equator, where the warm and humid climate is suitable for increasing cocoa trees. 70% of the world's cocoa beans come from four countries in Western Africa. Cocoa attributes to its health benefits as it facilitates in regulating the signs of severe fatigue syndrome, offers safety against sunburn, reduces high blood pressure, improves coronary heart fitness and so forth. Cocoa is likewise a rich antioxidant source.
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#Cocoa Products Market#Cocoa Products Market share#Cocoa Products Market size#Cocoa Products Market trends#Cocoa Products Market news#Cocoa Products Market report
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The Golden Age of Vegan Ice Cream Is Here
Micah Camden didn’t want to give up ice cream. The Portland, Oregon, chef is known around town for serving quick comfort foods at restaurants like burger drive-thru Super Deluxe and Boxer Ramen, and he was a co-founder of Blue Star Donuts. But, in recent years, Camden has found that he can’t eat as much of certain foods, including dairy. It’s not that he has a diagnosed food allergy, but some products give him trouble. “I’m not gluten intolerant. I’m glutton intolerant. It literally is something that affects me,” he says. And so for his next venture, Camden will make ice cream he — and just about anyone else — can eat with abandon. Little Bean, as he’s calling it, is dairy-free, nut-free, gluten-free chickpea ice cream.
Alternatives to dairy abound. Hip coffee shops now regularly stock nut milk, oat milk, and even hemp milk, and when it comes to frozen desserts, vegans and the lactose intolerant have never had more options. Chickpeas, though, might be a first.
Camden hit upon his recipe for chickpea ice cream accidentally. He started out making chickpea tofu. “I need to eat healthy. I like tofu, but I don’t like soy tofu, and I’m like, ‘What else can you do?’” he recounts. Camden then made chickpea milk, using the same process one would use for homemade soy milk. He put the result in a household ice cream maker and was pleasantly surprised. “Even in its rudimentary form it was really, really good, and it showed an amazing amount of promise,” he says.
Little Bean’s chickpea ice cream solves for a few of Camden’s issues with typical milk alternatives. Unlike coconut milk, chickpeas have a subtle flavor and are virtually free of saturated fats. Camden calls chickpeas a “drought crop,” meaning they don’t need as much water to thrive as a crop like almonds. Plus, he can feel good about buying them on a large scale, whereas he says relying on soy would most likely force him to support Monsanto, whose genetically modified soybeans have historically made up a large part of the soybean market. And for what he has planned, Camden will need a lot of chickpeas.
The Little Bean cart, which doled out scoops to Portlanders over the summer, will be joined by a truck and scoop shop this winter. The shop doubles as a bakery; it makes vegan, gluten-free ice cream cones and baked goods with the parts of chickpeas leftover from processing chickpea milk. He isn’t looking to be another Salt & Straw, the Portland-born scoop shop that’s expanded all over the West Coast. Instead, he hopes to see Little Bean pints in grocery stores across the country. “Crap commercial ice cream has cultivated my generation, but [the next generation is] going to be craving healthier ice cream,” he says.
Already, there’s a wealth of options for dairy-free ice cream in the freezer aisle to meet consumer demand. According to Nielsen, retail sales of nondairy ice cream increased by nearly 50 percent between 2016 and 2017, and in 2018 London-based market research company Technavio predicted that the global vegan ice cream market would continue to grow. Even Häagen-Dazs released a line of nondairy ice cream in 2017. But the biggest name in prestige vegan ice cream might be Van Leeuwen, which puts the word “vegan” right on its pints. The company launched 10 years ago with a New York City ice cream truck. The brand prided itself on flavors made with the highest-quality ingredients and a simple base of milk and cream, cane sugar, and egg yolks.
Four years after the brand’s launch, and two years after the opening the first Van Leeuwen scoop shop, it started turning out its first nondairy flavors. The initial goal was to please lactose-intolerant ice cream lovers, but vegan customers soon followed. “When we put out our first two vegan flavors, which were vegan chocolate and vegan vanilla, they exploded,” says co-founder Ben Van Leeuwen. “It blew up, partially because no one had ever eaten vegan ice cream made with extraordinary ingredients.”
Van Leeuwen treats its nondairy ice creams with as much care as its other flavors. Vegan options are available at every Van Leeuwen scoop shop (complete with house-made vegan toppings, like coconut whipped cream), and the company offers 10 different vegan pint flavors, to the classic line’s 16. “[One reason] we make the best vegan ice cream I’ve ever had anywhere in the world is because most of the vegan ice cream makers are only vegan ice cream makers, so they don’t have dairy ice cream as a standard, which is really, really good to go off of when you’re making vegan ice cream,” he says. The other reason: “We just spend a ton of money on extraordinary ingredients.”
Van Leeuwen puts intense focus on the base: a combination of (expensive) coconut milk, cashew milk, and cocoa butter. Having all three of these base ingredients (in varying ratios depending on the flavor) is essential for mimicking the texture of real ice cream: Coconut lends it creaminess, while cashews provide a chewy mouthfeel, and cocoa butter emulates butter fat, an essential ice cream component (in the U.S., real ice cream must contain at least 10 percent butter fat).
Cashew and coconut are now common replacements for the cream in ice cream. Virtuous Pie, a Vancouver-based vegan pizza and ice cream chain that expanded to Portland, Oregon, in 2017, also uses a cashew-coconut blend. In grocery-store pints, almond milk and soy are also frequent dairy substitutes. But increasingly, chefs are trying out new ingredients to satisfy nondairy dairy cravings.
New York City vegetarian restaurant Superiority Burger — helmed by acclaimed pastry chef and gelato star Brooks Headley — recently advertised a vegan polenta soft serve made without any alternative milks. Goldie, chef Michael Solomonov’s Philadelphia falafel shop, has served a vegan tehina shake to satisfy customers’ ice cream cravings since the restaurant opened in 2017. Executive chef Caitlin McMillan, a 2018 Eater Young Gun, says a tehina shake made sense at Goldie for a few different reasons. In a restaurant conceived as a vegan alternative to a burger joint, it complements the other items on the concise menu. “A lot of the burger places, they do milkshake, fries, and burgers, and that’s it,” McMillan explains. Goldie offers just falafel, fries, salad, and shakes: “[We’re] just keeping it super simple and trying to please everyone, but doing it vegan.”
Because tehina is used prominently at Solomonov’s Israeli restaurant Zahav, there was never really a question about what would make up the base of the shake. Happily, the ingredient makes for a satisfying frozen dessert when paired with sugar, nut milk, and flavored syrup. “It has a lot of fats and solids and creates this creamy effect,” McMillan says. She adds, “I think that it’s an alternative way — and a cool way and a new way — to incorporate that oily, nutty flavor.”
In Portland, Camden believes chickpeas will revolutionize vegan ice cream and change the way people eat. “The nondairy, healthier, local, environmentally conscious, quality products, they’re actually shooting up,” he says. “It really is the future of food — having something that isn’t kicking off huge emissions.” And as more people cut back on dairy, whether due to increased environmental consciousness or lactose intolerance, they’ll have options suited to their particular dietary restrictions and tastes. At Little Bean, they’ll find scoops with a light, creamy texture, supporting bold flavors, like barrel-aged vanilla, matcha mint, and strawberry Sichuan — no nuts, no gluten, no dairy, no soy. “I believe a lot of people need something like this,” Camden says.
Monica Burton is Eater’s associate restaurant editor.
Paul Wagtouicz is a photographer based in Portland, Oregon.
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Source: https://www.eater.com/2018/11/13/18080598/vegan-ice-cream-chickpea-coconut-little-bean-van-leeuwen
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The Weekly Roundup: Your Go-To Guide For Everything You May Have Missed This Week & More! 8/25 – 8/31
Welcome to Ben Greenfield’s Weekly Roundup and Cool New Discoveries!
Ben Greenfield’s discoveries from the latest news from the fronts of fitness, nutrition, health, wellness, biohacking and anti-aging research. I also recap my upcoming events and special announcements so you can keep up with giveaways, discounts, and more!
New Discoveries Of The Week: Cool New Things I’m Trying, Books I’m Reading, And More!
– Book I’m Intrigued With: Bioregulatory Medicine
As a pre-med student who wanted to be a doctor, spent hundreds of hours in college in physician’s clinics, hospitals and surgical wards “shadowing” docs and eventually wound up getting accepted to six medical schools (but opted to instead dive into the fitness industry), I’m still pretty enthralled with medicine. As a matter of fact, up until launching Kion a couple years ago, I still had thoughts of going back to school for a degree in natural or alternative medicine! So any book on advanced alternative medicine tactics or retreats like this that I’m leading in the Swiss Alps next year definitely pique my interest. This latest read of mine, a book called “Bioregulatory Medicine“, doesn’t come out until November, but you can pre-order it now on Amazon and it’s a wonderful, wonderful treatise of a host of medical tactics I was previously unfamiliar with. It introduces a model that has proven effective for decades in other more forward-thinking developed countries, including Switzerland and Germany – a model based on the fact that our bodies have many bioregulating systems, including the cardiovascular, digestive, neurological, respiratory, endocrine, etc. and that use of natural healing methods to support and restore the body’s intrinsic self-regulating and self-healing mechanisms (as opposed to simply treating symptoms with integrative therapies) can provide disease prevention and early intervention of illness through noninvasive diagnostics and treatments. The book incorporates the use of over 100 different non-toxic diagnostics and treatments from around the world, and forward-thinking patients and integrative practitioners alike will dig this one, I think. Grab it here from Amazon.
– Dessert I’m Obsessed With: HaloTop
If eating an entire pint of dairy-free, vegan ice cream only costs me about 300 calories and brings me extreme enjoyment at the end of the day, I’m all in. Sure, everything in moderation, but considering it’s been over a decade since I’ve bought ice cream from the frozen foods section of the grocery store, I was overjoyed (and admittedly felt stupid being so slow on the uptake) to find HaloTop ice cream on a hot day in Florida a couple weeks ago. My wife and I destroyed a pint while lying in bed watching a dodgeball competition on the hotel TV (not joking), and I’ve mowed through four additional pints/flavors since then. My favorite flavor thus far is “Peanut Butter Cup”, which contains: coconut milk, prebiotic fiber, organic cane sugar, erythritol, peanut butter, rice protein, vegetable glycerin, pea protein, natural flavor, organic carob gum, organic guar gum, high fat cocoa, sea salt, organic sunflower lecithin, organic stevia leaf. Not too shabby. And I must say, when topped with a frozen Kion bar chopped or broken into chunks, it is an absolute culinary nirvana. Bon appetit. Order HaloTop from Amazon here or find at your local grocery store frozen foods section. May I also recommend “Cinnamon Roll” and “Oatmeal Cookie Dough” as additional mind-blowing flavors.
Podcasts I Recorded This Week:
Every month, Ben Greenfield releases never-before-seen videos, audios and PDFs inside the BenGreenfieldFitness “Premium” channel (just $10/year to access!). You can click here to go Premium and access an entire vault of protected content!
–How To Find Your Purpose In Life In 40 Days Or Less: Dissolve the Hidden Blocks That Keep You Stuck & Finally Thrive Based On Your Life’s Unique Purpose
–389: Is A Low Carb Diet Bad For You? Coconut Oil Controversy, Inulin In Energy Bars, Reversing The Damage of EMF & Much More!
Articles I Published This Week:
– Sunlight Makes You Skinny & Blue Light Makes You Fat: 11 Ways To Biohack Light To Optimize Your Body & Brain.
Get The Low Carb Athlete - 100% Free!Eliminate fatigue and unlock the secrets of low-carb success. 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My full article feed and all past archives of my articles are here if you want to check out past articles.
Articles & Podcasts Ben Greenfield Was Featured In This Week:
– Nutrashatives: Ask an Expert Series – Ben Greenfield on His Eclectic Interests, Career Path, Family and More!
– 10 Celebrity Five Minute Journalers
– Here’s What Happened At A-Fest Sardinia 2018
– Ben Greenfield Interviews Dr. Amy Killan About Stem Cells, PRP, Exosomes & P-Shot
Special Announcements:
::: Kion Labor Day Sale! Save 20% On Your Order with Code LABORDAY20 :::
My company, Kion, is having a Labor Day Weekend Sale. Save 20% on your order from our website with code LABORDAY20 at checkout. Some exclusions apply…Don’t forget free shipping is available on domestic U.S. orders $100 and up…offer expires Monday night Sep. 3, at 11:59PM MST. Try Kion Aminos, Kion Coffee, or the all-new Kion Clean Energy Bar! Shop now.
Upcoming Events:
– October 14 – 16, 2018: SPARK BioHacking Conference, Toronto, Ontario. The 2018 SPARK Bio-Hack Conference features a series of talks by leaders across a range of fields with an eye on optimizing human performance, recovery, and longevity. Researchers, medical specialists and other biohacking experts will share provocative, informative, and inspiring presentations meant to amplify your life. Registration is now open, secure your spot here.
– October 11 – 14, 2018: 2018 RUNGA California Immersion Retreat, Napa, California. Runga is going to Napa! Join me, my wife, Jessa, Joe DiStefano and a small, intimate group of like-minded individuals for a weekend-long getaway. We’ve rented a beautiful mansion located in one of the most iconic countrysides in America– Napa Valley. We’ve thought of everything that you could possibly need to gently “press the reboot button” on your body and completely tune in to your heart, mind, body, strength, and spirit. Join the waitlist!
– November 1 – 4, 2018: Live It To Lead It Health Centers of the Future Seminar, Las Vegas, Nevada. Create the life you want, the marriage you want, the family you want—all fueled by a practice that radically changes the lives of your patients. this three-day event, you’ll learn the latest medical discoveries in cellular health, get a marketing plan for scaling your practice and find ways to build residual passive income. Join me!
– December 2-8, 2018: RUNGA Retreat, Dominican Republic. You’re invited to join me at RUNGA in December 2018. Join me in the Dominican Republic, one of the most beautiful places in the Caribbean, for this retreat. In all RUNGA activities, RUNGA invites you to come home to yourself. To see everything you’ll be getting into, just click here. Use code BEN when you register so you get your gift when you arrive! I’ll be there, too. Join the waitlist here.
– December 13-15, 2018: World Congress 2018 Hosted by the American Academy of Anti-Aging Medicine. If you attend any conference this year, make it the American Academy of Anti-Aging Medicine’s 26th Annual World Congress. The fact is, in an era of andropause, low drive and deteriorating men’s health, it’s shocking that both practitioners and the public aren’t aware of ancestral wisdom and modern scientific and medical tactics that can be used to optimize male physiology. It’s time that changed, and I’ll be teaching exactly how to make men, men again. Join me!
-View the Official Ben Greenfield Fitness Calendar Here
This Week’s Most Popular Instagram Pic:
This Week’s Most Popular Tweet:
Probably the best sleep tips ever (see #24 especially): https://t.co/XjXGgbENjq
— Ben Greenfield (@bengreenfield) August 28, 2018
This Week’s Most Popular Facebook Post:
Here Are 11 Ways To Biohack Light To Optimize Your Body & Brain—-Chris Masterjohn, PhDLighting Science…
Posted by Ben Greenfield Fitness on Tuesday, August 28, 2018
This Week’s Most Popular Snapchat Story:
This week on Snapchat I showed you how I combine HVMN ketone esters with Kion Aminos for a satiating, energizing, very low calorie elixir that keeps me going for hours. Holy moly! Add me here on Snapchat for more unique tidbits!
This Week’s Most Popular Pin from Pinterest:
Ben Greenfield Fitness saved to “Ben’s Nutrition Advice.” Read the article here.
Featured Product:
I created the *NEW* Kion Clean Energy Bar because, unfortunately, most energy bars are HORRIBLE: full of sugar and starch, which can cause dreaded sugar crashes. Or, if the sugar is removed, it’s often replaced with nasty artificial sweeteners that kill gut bacteria and cause neurotoxicity.
Each and every tasty bite of the Kion Clean Energy Bar gives you the guilt-free confidence and guarantee that you’re biting into:
a clean-burning bar that will “hold up” under rigorous conditions of people living hard-charging, high-achieving lives…
a low-carb, high-fat, moderate-protein bar with zero dairy, zero whey protein isolate, and instead contain a clean hypoallergenic protein source…
a bar that is low in lectins and free of gluten, saponins and other notorious gut assailants…
a bar that has plenty of minerals and electrolytes along with perfect amounts of fiber to keep you from getting the notorious “energy bar constipation…”
a bar that supports recovery with sufficient levels of all essential amino acids and antioxidants, without excess protein that can result in gut issues…
a bar that contains just enough carbohydrate for liver and muscle glycogen restoration and appetite satiety, without sugar crashes…
In short, Kion Bar will give you all the nutrients, minerals, deliciousness and appetite satisfaction that you desire in a bar, with none of the harmful ingredients. Try Kion Clean Energy Bar today.
*These statements have not been evaluated by the FDA.
Need Help Fully Optimizing Your Brain & Body?
Did you know you can consult one-on-one with me so that I can personalize a nutrition or fitness plan for you to reach your goals? Are you training for physical performance? Trying to shed fat or gain lean muscle as fast as possible? Ready to tap into the most cutting-edge health, fitness and longevity protocols? Contact me so I can get you exactly what you need to reach your goals as safely and quickly as possible.
Leave your comments below – and any news or discoveries that you think I missed!
Cheers,
Ben
Ask Ben a Podcast Question
Source: https://bengreenfieldfitness.com/article/weekly-roundup-articles/weekly-roundup-8-25-8-31/
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Reader Food Diary: Jennifer & Family’s Success Story
Welcome to our 2019 Reader Diary series where we are going to be sharing success stories + what people ate for a week! We are still accepting entries, and those who are featured will receive $50 in groceries from Thrive Market, 2 of my cookbooks, and a free Prepear meal planning program membership for a year. Get all the details (and share your entry with us!) on this page.
Hello! We are the Brees Bunch, and we live in Southern California. We have three children ages 17, 15, and 9. Both my husband and I work full time, but with opposite schedules. He’s a professional musician, and I’m an instructional coach. We have a lot of food concerns in our family, so we’ve been slowly introducing real food since January 2017, but really started committing to it in September of that year when our daughter was diagnosed with ADD.
My husband has Type 2 Diabetes and needs to eat lower-carb. He detests any type of seafood. My 17-year-old is a vegetarian but will eat fish occasionally. She has also been diagnosed with depression and anxiety. She has relied on heavily processed meat replacements instead of making vegetarian meals. My 9-year-old has severe ADD and functions better eating lots of healthy proteins and eliminating processed or sugary foods. My 15-year-old son has grown a foot this last year and is constantly hungry and usually turns to junk food to satisfy his hunger. And then there’s me—I’ve suffered from severe migraines for years and am always exhausted. Plus, I need to lose a significant amount of weight.
Photo Credit: Sarah Tolson
We knew what was best for our family but felt that our tight food budget and busy schedules prevented us from doing that. However, there was a point last year when we realized how much we were relying on processed food or take out for the majority of our meals. Not only were we spending way too much money, we just didn’t feel well. Our house felt tense all the time.
Success Story
One evening, as I went up to bed feeling sad and frustrated, I made the decision to commit to purchasing and preparing food that was beneficial, not harmful. I began looking for ways to do that and still stay within a strict budget. I came across the 100 Days of Real Food site and began to read and implement great ideas, like using only whole wheat products and adding fruit and veggies to every meal. I’m also a big believer in making food ahead of time and doubling recipes to have food to freeze. It was a bit slow at the beginning, and some of my family members resisted. But the benefits have been awesome.
So far…
I have lost 25 pounds from May – September 2017 (and an additional 15 lbs January 2018 to now!) and my migraines have diminished greatly!
My youngest daughter with ADD has shown increased attention after we transitioned to whole foods and cooking at home.
My husband has been able to maintain healthy blood sugar levels consistently for his diabetes.
My vegetarian daughter is able to find ways to make real food instead of always purchasing packaged, processed vegetarian items.
And, my son is able to satisfy his hunger by making snacks out of real food.
How We’ve Done It (so far)
We signed up for a CSA (Community Supported Agriculture) box through a local farm and shop at Costco once a month for our bulk purchases. We also purchase a large box once a month from Butcher Box, which provides meat that is humanely raised without antibiotics or hormones. Then, we plan weekly meals together as a family. I ask for suggestions for dinners and breakfasts.
Our children are responsible for packing their own lunches. It used to be extremely difficult to plan lunches, since all 3 kids like different things. I decided to give each child a weekly set amount of money to purchase lunch foods—this would include an entrée, fruit, veggies, and a snack.
We shop as a family once a week, and it has been awesome to have the kids plan, budget, and shop for their lunches. It gives them more freedom and they like trying new things. Plus, they are much more likely to eat the food they’ve chosen because it was their decision. In addition, they can use anything from the freezer or fridge if they get tired of the same lunch foods for the week. Sometimes, they will plan together and share foods.
All 3 children help my husband, and I make meals at home, and our oldest usually cooks for the family at least once a week. Our meals are usually meat or protein-based, but we have side dishes that are hearty so that our vegetarian feels satisfied. We try to plan at least one vegetarian meal each week. In January 2019, we determined as a family that our next step on our real food journey would be to eliminate any added sugar for 40 days to see if we felt any better. We decided we could use small amounts of raw organic honey or pure maple syrup if needed.
We don’t have a lot of snack food—we usually have leftover breakfast items, homemade trail mix, fresh fruit, and nut butter, or hard-boiled eggs and veggies. For treats, since we’re eliminating added sugar, we splurged on Lara bars and fruit cups (in 100% fruit juice), just for this month.
We’ve cut out buying juices and sodas over the past year, so our beverages are very simple. I drink black coffee in the morning and peppermint tea later in the day. My husband occasionally has black coffee in the morning and black unsweetened iced tea in the afternoon. Our kids usually have water or unsweetened sparkling water with dinner.
For breakfast, 2 out of the 3 will drink organic whole milk, and the other will have organic unsweetened almond milk. We recently invested in glass reusable water bottles to encourage the kids to take a water bottle to school and hydrate! I had to have a chat with my 9-year-old when I kept noticing an empty juice box in her lunchbox. One of her friends was sharing her juice with my daughter every day. We had a great conversation, and my daughter shared she wanted something more than water with her lunch. She decided that a peach herbal unsweetened iced tea or sparkling water would meet her needs.
Our food diary is mainly what I ate throughout the week, but includes at least one lunch from each child, so you can see the variety and the choices they made.
Our Food Diary
Day 1
Breakfast: Chile relleno casserole, roasted potatoes and peppers, fresh fruit.
Lunch: Tomato basil soup, grilled cheese sandwiches on sourdough bread. This is a typical meal after grocery-shopping. We usually try to have something simple since we shop after church and everyone is ready to eat by the time we get home. I freeze individual soup portions for lunches or snacks at a later time.
Dinner: Beef taco bowls: grass-fed beef, organic black beans, roasted street corn, sautéed peppers and onions, organic romaine lettuce, sliced avocado, sour cream, salsa. Taco bowls are great for our family since everyone can customize them to fit their needs.
Day 2
Breakfast: Broccoli-cheddar quinoa egg bites, grapefruit or mandarins. With our early mornings, breakfasts need to be ones that can be taken to go!
Lunch: Homemade Protein Box: Almonds, cheese cubes, hard-boiled egg, fresh berries. During my work day, I don’t have time to eat a whole lunch so I usually pack snack-type foods that are easy to eat on the go.
Dinner: Pork chops with basil cream sauce, smashed potatoes, roasted broccoli. My daughter added Parmesan cheese to the broccoli.
Treat: Lara bars and mint tea. This was the first day of cutting out added sugar, so I planned ahead to have something tasty and simple as a treat.
Day 3
Breakfast: Peanut butter oatmeal: rolled oats with natural peanut butter added while cooking, plus a drizzle of pure maple syrup, topped with apple slices (this is one of my kiddos’ favorite meals).
Lunch: Homemade bento box: rice, egg sushi, sautéed spinach and garlic, quick pickled cucumber and cabbage, mixed veggies (this was the lunch my 17-year old packed today)
Dinner: Spicy salmon cakes with homemade tartar sauce, garlic-herb roasted potatoes, roasted asparagus, and broccoli. My youngest is still not a fan of asparagus so the broccoli was for her. However, she knows that she still needs to try items she doesn’t like, even if it’s just a bite.
Treat: Homemade hot cocoa sweetened with maple syrup and fresh whipped cream, homemade triple coconut cookies. It was a cold, rainy day and we were all wanting some hot chocolate. While making dinner, I made hot chocolate with dark cocoa powder, organic whole milk, vanilla, cinnamon, and maple syrup. I used organic heavy cream and some maple syrup to make fresh whipped cream. I also made triple coconut cookies with unsweetened coconut, coconut flour, and coconut oil. They were super crumbly but tasted delicious!
Day 4
Breakfast: Rustic skillet with leftover garlic-herb potatoes, scrambled eggs, sautéed spinach, and cheddar cheese. When I make roasted veggies and potatoes for a meal the night before, I try to make extra so I can make a skillet meal for breakfast. My family gobbled up all the roasted veggies so I added some spinach this time. I made breakfast and then went upstairs to finish getting ready. I came back downstairs to take a picture, and the food was gone!
Lunch: Eat out with colleagues at Panera Bread: Greek goddess salad, turkey BLT with avocado. I rarely get to have a long lunch or eat out during the work week, so this was a treat for me. One of my friends is vegan so our restaurant choices are limited. Panera is a great fit for all of us.
Dinner: Whole-wheat pasta with homemade marinara sauce, Caesar salad with homemade dressing. My daughter made this meal, and the kids ate before I was able to get home from work so I didn’t get a picture of the meal.
Snack: I was hungry after dinner so I had an apple from our CSA box and a square of Parmesan cheese. The kids had homemade trail mix.
Day 5
Breakfast: Homemade granola, organic plain Greek yogurt sweetened with maple syrup, topped with berries.
Lunch: Whole wheat organic sandwich thins mini cheese pizzas, popcorn, sliced cucumbers, banana, and mandarin oranges. This was my youngest daughter’s lunch for the week. We use the sandwich thins to make mini pizzas since it’s less bread and they get nice and crispy. They’re good even cold from the lunchbox!
Dinner: Organic teriyaki chicken over coconut rice, sautéed baby bok choy, and radishes. We received the bok choy and radishes from our CSA box. I’ve roasted radishes before but have never sautéed them. They paired nicely with the bok choy. I like the flavor and texture better sautéed rather than roasted. My vegetarian daughter had mushrooms and cashews instead of chicken.
Day 6
Breakfast: Breakfast bars: I used the leftover dough from the coconut cookies earlier in the week and added mashed banana, walnuts, and chia seeds. I pressed them in a pan and baked for 20 minutes. My kiddos had the option to top with organic Greek yogurt and berries or have a hard-boiled egg on the side.
Lunch: Uncured roast beef sandwich with Havarti cheese, pesto, and pickles, on sourdough bread, side salad, kiwis, multigrain tortilla chips (this is my son’s choice for his lunches this week).
Dinner: Breakfast for dinner: Green chili egg bake, green salad, bacon, sweet potato home fries. This egg bake is adapted from a diabetic cookbook. It makes a 9 x 13 size pan, and we cut it up and freeze individual portions. You can add any cheese or meat you’d like. We usually make it vegetarian, but we had family over for brunch recently and made a bacon, gruyere, and caramelized onion egg bake that tasted very close to the bacon and gruyere sous vide egg bites I sometimes splurge on at my favorite Starbucks.
Day 7
Breakfast: Leftover egg bake and fruit.
Lunch: Snack box: cheese cube, seedless cucumber slices, hard-boiled egg, blueberries, kiwi slices, mandarin, cashews.
Dinner: Split pea soup topped with ham, Cobb salad, cheesy biscuits made with almond flour for lower carbs. The soup is made with vegetable broth so it’s vegetarian and then we top it with ham for all the meat-eaters! I replace whole wheat flour with almond flour for the biscuits, and it holds together fairly well. If there are any leftover biscuits, I save them for breakfast or snacks.
Final Thoughts
Our journey is far from over, but I think we’ve made great progress over the last year. The next step is to add another vegetarian dinner to our weekly rotation and to plan meals more efficiently so that I can double, or triple, recipes and have much more variety in the freezer. I think my advice to any family who would like to eat real food is to tackle one small area and do it well, then move on to the next challenge. I think that every day we try something new and beneficial, we should be proud that we’re making growth toward health!
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
Source: https://www.100daysofrealfood.com/reader-diary-jennifer/
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Reader Food Diary: Jennifer & Family’s Success Story
Welcome to our 2019 Reader Diary series where we are going to be sharing success stories + what people ate for a week! We are still accepting entries, and those who are featured will receive $50 in groceries from Thrive Market, 2 of my cookbooks, and a free Prepear meal planning program membership for a year. Get all the details (and share your entry with us!) on this page.
Hello! We are the Brees Bunch, and we live in Southern California. We have three children ages 17, 15, and 9. Both my husband and I work full time, but with opposite schedules. He’s a professional musician, and I’m an instructional coach. We have a lot of food concerns in our family, so we’ve been slowly introducing real food since January 2017, but really started committing to it in September of that year when our daughter was diagnosed with ADD.
My husband has Type 2 Diabetes and needs to eat lower-carb. He detests any type of seafood. My 17-year-old is a vegetarian but will eat fish occasionally. She has also been diagnosed with depression and anxiety. She has relied on heavily processed meat replacements instead of making vegetarian meals. My 9-year-old has severe ADD and functions better eating lots of healthy proteins and eliminating processed or sugary foods. My 15-year-old son has grown a foot this last year and is constantly hungry and usually turns to junk food to satisfy his hunger. And then there’s me—I’ve suffered from severe migraines for years and am always exhausted. Plus, I need to lose a significant amount of weight.
Photo Credit: Sarah Tolson
We knew what was best for our family but felt that our tight food budget and busy schedules prevented us from doing that. However, there was a point last year when we realized how much we were relying on processed food or take out for the majority of our meals. Not only were we spending way too much money, we just didn’t feel well. Our house felt tense all the time.
Success Story
One evening, as I went up to bed feeling sad and frustrated, I made the decision to commit to purchasing and preparing food that was beneficial, not harmful. I began looking for ways to do that and still stay within a strict budget. I came across the 100 Days of Real Food site and began to read and implement great ideas, like using only whole wheat products and adding fruit and veggies to every meal. I’m also a big believer in making food ahead of time and doubling recipes to have food to freeze. It was a bit slow at the beginning, and some of my family members resisted. But the benefits have been awesome.
So far…
I have lost 25 pounds from May – September 2017 (and an additional 15 lbs January 2018 to now!) and my migraines have diminished greatly!
My youngest daughter with ADD has shown increased attention after we transitioned to whole foods and cooking at home.
My husband has been able to maintain healthy blood sugar levels consistently for his diabetes.
My vegetarian daughter is able to find ways to make real food instead of always purchasing packaged, processed vegetarian items.
And, my son is able to satisfy his hunger by making snacks out of real food.
How We’ve Done It (so far)
We signed up for a CSA (Community Supported Agriculture) box through a local farm and shop at Costco once a month for our bulk purchases. We also purchase a large box once a month from Butcher Box, which provides meat that is humanely raised without antibiotics or hormones. Then, we plan weekly meals together as a family. I ask for suggestions for dinners and breakfasts.
Our children are responsible for packing their own lunches. It used to be extremely difficult to plan lunches, since all 3 kids like different things. I decided to give each child a weekly set amount of money to purchase lunch foods—this would include an entrée, fruit, veggies, and a snack.
We shop as a family once a week, and it has been awesome to have the kids plan, budget, and shop for their lunches. It gives them more freedom and they like trying new things. Plus, they are much more likely to eat the food they’ve chosen because it was their decision. In addition, they can use anything from the freezer or fridge if they get tired of the same lunch foods for the week. Sometimes, they will plan together and share foods.
All 3 children help my husband, and I make meals at home, and our oldest usually cooks for the family at least once a week. Our meals are usually meat or protein-based, but we have side dishes that are hearty so that our vegetarian feels satisfied. We try to plan at least one vegetarian meal each week. In January 2019, we determined as a family that our next step on our real food journey would be to eliminate any added sugar for 40 days to see if we felt any better. We decided we could use small amounts of raw organic honey or pure maple syrup if needed.
We don’t have a lot of snack food—we usually have leftover breakfast items, homemade trail mix, fresh fruit, and nut butter, or hard-boiled eggs and veggies. For treats, since we’re eliminating added sugar, we splurged on Lara bars and fruit cups (in 100% fruit juice), just for this month.
We’ve cut out buying juices and sodas over the past year, so our beverages are very simple. I drink black coffee in the morning and peppermint tea later in the day. My husband occasionally has black coffee in the morning and black unsweetened iced tea in the afternoon. Our kids usually have water or unsweetened sparkling water with dinner.
For breakfast, 2 out of the 3 will drink organic whole milk, and the other will have organic unsweetened almond milk. We recently invested in glass reusable water bottles to encourage the kids to take a water bottle to school and hydrate! I had to have a chat with my 9-year-old when I kept noticing an empty juice box in her lunchbox. One of her friends was sharing her juice with my daughter every day. We had a great conversation, and my daughter shared she wanted something more than water with her lunch. She decided that a peach herbal unsweetened iced tea or sparkling water would meet her needs.
Our food diary is mainly what I ate throughout the week, but includes at least one lunch from each child, so you can see the variety and the choices they made.
Our Food Diary
Day 1
Breakfast: Chile relleno casserole, roasted potatoes and peppers, fresh fruit.
Lunch: Tomato basil soup, grilled cheese sandwiches on sourdough bread. This is a typical meal after grocery-shopping. We usually try to have something simple since we shop after church and everyone is ready to eat by the time we get home. I freeze individual soup portions for lunches or snacks at a later time.
Dinner: Beef taco bowls: grass-fed beef, organic black beans, roasted street corn, sautéed peppers and onions, organic romaine lettuce, sliced avocado, sour cream, salsa. Taco bowls are great for our family since everyone can customize them to fit their needs.
Day 2
Breakfast: Broccoli-cheddar quinoa egg bites, grapefruit or mandarins. With our early mornings, breakfasts need to be ones that can be taken to go!
Lunch: Homemade Protein Box: Almonds, cheese cubes, hard-boiled egg, fresh berries. During my work day, I don’t have time to eat a whole lunch so I usually pack snack-type foods that are easy to eat on the go.
Dinner: Pork chops with basil cream sauce, smashed potatoes, roasted broccoli. My daughter added Parmesan cheese to the broccoli.
Treat: Lara bars and mint tea. This was the first day of cutting out added sugar, so I planned ahead to have something tasty and simple as a treat.
Day 3
Breakfast: Peanut butter oatmeal: rolled oats with natural peanut butter added while cooking, plus a drizzle of pure maple syrup, topped with apple slices (this is one of my kiddos’ favorite meals).
Lunch: Homemade bento box: rice, egg sushi, sautéed spinach and garlic, quick pickled cucumber and cabbage, mixed veggies (this was the lunch my 17-year old packed today)
Dinner: Spicy salmon cakes with homemade tartar sauce, garlic-herb roasted potatoes, roasted asparagus, and broccoli. My youngest is still not a fan of asparagus so the broccoli was for her. However, she knows that she still needs to try items she doesn’t like, even if it’s just a bite.
Treat: Homemade hot cocoa sweetened with maple syrup and fresh whipped cream, homemade triple coconut cookies. It was a cold, rainy day and we were all wanting some hot chocolate. While making dinner, I made hot chocolate with dark cocoa powder, organic whole milk, vanilla, cinnamon, and maple syrup. I used organic heavy cream and some maple syrup to make fresh whipped cream. I also made triple coconut cookies with unsweetened coconut, coconut flour, and coconut oil. They were super crumbly but tasted delicious!
Day 4
Breakfast: Rustic skillet with leftover garlic-herb potatoes, scrambled eggs, sautéed spinach, and cheddar cheese. When I make roasted veggies and potatoes for a meal the night before, I try to make extra so I can make a skillet meal for breakfast. My family gobbled up all the roasted veggies so I added some spinach this time. I made breakfast and then went upstairs to finish getting ready. I came back downstairs to take a picture, and the food was gone!
Lunch: Eat out with colleagues at Panera Bread: Greek goddess salad, turkey BLT with avocado. I rarely get to have a long lunch or eat out during the work week, so this was a treat for me. One of my friends is vegan so our restaurant choices are limited. Panera is a great fit for all of us.
Dinner: Whole-wheat pasta with homemade marinara sauce, Caesar salad with homemade dressing. My daughter made this meal, and the kids ate before I was able to get home from work so I didn’t get a picture of the meal.
Snack: I was hungry after dinner so I had an apple from our CSA box and a square of Parmesan cheese. The kids had homemade trail mix.
Day 5
Breakfast: Homemade granola, organic plain Greek yogurt sweetened with maple syrup, topped with berries.
Lunch: Whole wheat organic sandwich thins mini cheese pizzas, popcorn, sliced cucumbers, banana, and mandarin oranges. This was my youngest daughter’s lunch for the week. We use the sandwich thins to make mini pizzas since it’s less bread and they get nice and crispy. They’re good even cold from the lunchbox!
Dinner: Organic teriyaki chicken over coconut rice, sautéed baby bok choy, and radishes. We received the bok choy and radishes from our CSA box. I’ve roasted radishes before but have never sautéed them. They paired nicely with the bok choy. I like the flavor and texture better sautéed rather than roasted. My vegetarian daughter had mushrooms and cashews instead of chicken.
Day 6
Breakfast: Breakfast bars: I used the leftover dough from the coconut cookies earlier in the week and added mashed banana, walnuts, and chia seeds. I pressed them in a pan and baked for 20 minutes. My kiddos had the option to top with organic Greek yogurt and berries or have a hard-boiled egg on the side.
Lunch: Uncured roast beef sandwich with Havarti cheese, pesto, and pickles, on sourdough bread, side salad, kiwis, multigrain tortilla chips (this is my son’s choice for his lunches this week).
Dinner: Breakfast for dinner: Green chili egg bake, green salad, bacon, sweet potato home fries. This egg bake is adapted from a diabetic cookbook. It makes a 9 x 13 size pan, and we cut it up and freeze individual portions. You can add any cheese or meat you’d like. We usually make it vegetarian, but we had family over for brunch recently and made a bacon, gruyere, and caramelized onion egg bake that tasted very close to the bacon and gruyere sous vide egg bites I sometimes splurge on at my favorite Starbucks.
Day 7
Breakfast: Leftover egg bake and fruit.
Lunch: Snack box: cheese cube, seedless cucumber slices, hard-boiled egg, blueberries, kiwi slices, mandarin, cashews.
Dinner: Split pea soup topped with ham, Cobb salad, cheesy biscuits made with almond flour for lower carbs. The soup is made with vegetable broth so it’s vegetarian and then we top it with ham for all the meat-eaters! I replace whole wheat flour with almond flour for the biscuits, and it holds together fairly well. If there are any leftover biscuits, I save them for breakfast or snacks.
Final Thoughts
Our journey is far from over, but I think we’ve made great progress over the last year. The next step is to add another vegetarian dinner to our weekly rotation and to plan meals more efficiently so that I can double, or triple, recipes and have much more variety in the freezer. I think my advice to any family who would like to eat real food is to tackle one small area and do it well, then move on to the next challenge. I think that every day we try something new and beneficial, we should be proud that we’re making growth toward health!
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
Source: https://www.100daysofrealfood.com/reader-diary-jennifer/
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Covid-19 Impact on Global Specialty Fats and Oils Dynamics, Trends, Revenue, Regional Segmented, Outlook & Forecast Till 2027
The global specialty oils and fats market is characterized by the innovative business strategies introduced by the top market players over the past decade. The market for specialty fats and oils is highly fragmented due to the presence of a number of small, medium, and large-scale players. However, the existence of a huge number of small and medium-sized players has not affected the strongholds of the leading market players. These leading players continue to exercise tremendous control over the market through their business acumen and prowess. It is anticipated that the top market players would son capture the market share of the local players that are on the brink of collapsing. The market share of the small and medium-sized players is enough to sustain these players in the market. Besides this, these medium-sized players are expected to form strategic alliances in order to counter the stiff competition from larger players. The global market for specialty fats and oils does not have any significant barriers to the entry of new players; however, the performance of the new entrants is a key to their sustenance in the market. Some of the leading market players in the global market specialty fats and oils are Cargill Incorporated, Willmar International Limited, IFFCO, The Savola Group, and United Foods Company. These leading market players are anticipated to keep recalibrating their extrinsic and intrinsic business strategies in order to cater to the demands of the customers.
Transparency Market Research (TMR) published a report depicting the growth pattern of the global market for specialty fats and oils over the period between 2018 and 2026. The foresighted analysis of the researchers reveals that the global market is expected to expand at a sturdy CAGR of 6.6% over the aforementioned forecast period. Furthermore, the global market for specialty fats and oils is projected to accumulate revenues worth US$ 142.1 Bn by 2025.
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Health Conscious Customers to Drive Demand
The customers have started following strict health norms in order to enhance the quality of their life. In this quest, people have reduced their intake of cholesterol which has mellowed down the popularity of traditional cooking oils. Hence, the demand within the global market for specialty oils and fats has reached new heights over the past few years. The confectionery industry has also played a part in accelerating the growth of the global market and is expected to further contribute to market growth. The nutritional value served by specialty oils and fats is also significantly higher than other forms of oil, which further popularises the former.
Asia Pacific to Emerge as Leading Segment
The food and beverages industry across Asia Pacific has grown by leaps and bounds in recent times. This has directly contributed to the growth of the market for specialty oils and fats across the region. Furthermore, the high population of the region calls for a greater supply of food, drinks, and other consumable items. In order to maintain the standards of packaged food while meeting the exponential demand from the rising population, the manufacturers have also begun using specialty fats and oils across the region.
The review is based on TMR’s report titled, “Specialty Fats and Oils Market (Product Type – Specialty Oils (Corn Oil, Sun Flower Oil, Blend Oil, Soybean Oil, Palm Oil, Cottonseed Oil, Coconut Oil, Rapeseed Oil ), Specialty Fats (Cocoa Butter Substitute, Cocoa Butter equivalent, Cocoa Butter Replacers, Synthetic Cocoa Butter Fat, Human Milk Butter Substitute, Butter Oil Substitute, Spray Oil, Dairy Fat Replacers ); Application – Chocolate and Confectionary, Bakery, Processed Food, Dairy, Cosmetics, Baby Food; Form – Solid, Semi Solid and liquid) – Global Industry Analysis, Size, Share, Growth, Trends and Forecast 2018 – 2026”.
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Report segments Specialty fats and oils Market as follows:
By Product Type
Specialty Oils
Specialty Fats
Corn Oil
Sun Flower Oil
Blend Oil
Soyabean Oil
Palm Oil
Cottonseed Oil
Coconut Oil
Rapeseed Oil
Others (Peanut oil, olive oil etc)
Cocoa Butter Substitute
Cocoa Butter equivalent
Cocoa Butter Replacers
Synthetic Cocoa Butter Fat
Human Milk Butter Substitute
Butter Oil Substitute
Spray Oil
Dairy Fat Replacers
Others (Sal, Mango Kernal Butter,Kokam Butter Etc)
By Application
Chocolate and Confectionary
Bakery
Processed Food
Dairy
Cosmetics
Baby Food
Others
By Form
Solid
Semi Solid
Liquid
By Geography
North America
Europe
Asia Pacific
Middle East and Africa
South America
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https://www.prnewswire.com/news-releases/elevators-and-escalators-market-to-reach-us13-3-billion-by-2026-booming-retail-industry-to-usher-new-winds-in-the-elevators–escalators-market-noted-tmr-300853054.html
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De-oiled Lecithin Market Is Driven By Factors Such Rise In Clean Label Food
The global de-oiled lecithin market size is estimated to be valued at USD 156. 5 million in 2018 and is projected to reach USD 232.1 million by 2023, at a CAGR of 8.2% during the forecast period. The market is driven by factors such rise in clean label food, increase in demand of trans-fatty acid and healthy snacking, and the replacement of artificial and synthetic emulsifier with natural and eco-friendly emulsifiers such as de-oiled lecithin in various different regions.
Browse 96 market data Tables and 40 Figures spread through 157 Pages and in-depth TOC on "De-oiled Lecithin Market - Global Forecast to 2023"
The food segment is estimated to account for the largest share of the de-oiled lecithin market in 2018.
Increase in health-conscious consumers due to hike in obesity cases in developed regions such as North America and Europe are expected to drive the demand for de-oiled lecithin in the food applications. Further, Asian countries such as China and India are witnessing an increase in demand for healthy and less fatty functional food among consumers in the region. The demand for food products such as sugar confectionery, chocolates, and convenient foods is estimated to increase in the region, subsequently driving the growing demand for de-oiled lecithin. In addition, the population in European and North American countries are facing health issues such as weight gain and obesity. This leads to a shift toward less oily and healthy food ingredients, thus providing a lucrative opportunity for de-oiled lecithin manufacturers for food.
Read More: https://www.marketsandmarkets.com/Market-Reports/de-oiled-lecithin-market-89222733.html
“The soybean source is estimated to account for the largest share of the de-oiled lecithin market in 2018.”
In terms of volume, the source segment is estimated to account for the largest share of the de-oiled lecithin market in 2018. The demand for soy de-oiled lecithin is expected to increase at a significant rate in animal feed applications, owing to low cost when compared to other types of de-oiled lecithin, which helps reduce the over feed cost and increase yield, especially in developing and emerging countries. Further, the European Food Safety Authority has authorized the use of de-oiled lecithin as feed additives for all animal species boosting the demand for soy de-oiled lecithin in the region.
“The confectionery food application is estimated to account for the largest share of the de-oiled lecithin market in 2018.”
The confectionery products segment is estimated to be the largest segment in 2018, with USD 34.6 million. De-oiled lecithin is a vital ingredient in chocolate processing. It provides viscosity control, shortens the processing time, and increases the processing stability during the manufacturing of chocolate. Initially, chocolate manufacturers were reluctant to use de-oiled lecithin, as it had to be declared with an E-number under the EU law. However, the rise in prices of cocoa butter has urged manufacturers to shift to de-oiled lecithin as a suitable and cost-effective substitute. Further, in Asia Pacific, China is expected to create lucrative opportunities for manufacturers. Increase in demand for high-quality chocolate is expected to create a robust opportunity, especially for European manufacturers to expand in the country. Thus, de-oiled lecithin is expected to gain immense popularity among chocolate manufacturers in the coming years, owing to its verticality in the chocolate industry, thus making confectionery the largest market for de-oiled lecithin application, providing potential growth opportunities for its growth in future as well.
In 2018, Asia Pacific is estimated to account for the largest share of the de-oiled lecithin market. Factors such as availability of prominent sources such as soy within the region, increase in awareness toward the benefits of healthy food and feed, growth in demand for non-allergic and organic food, rise in meat consumption, growth of the aquaculture industry, and high investment growth in the pharma and personal care industry have boosted the demand for de-oiled lecithin market in the Asia Pacific region. Furthermore, the growing adoption of a premium lifestyle with quality food and increase in animal husbandry also fuel the de-oiled lecithin market growth in this region.
This report includes a study of the marketing and development strategies, along with the product portfolios of the leading companies. It includes the profiles of leading companies such as DowDuPont (US), Cargill (US), Archer Daniels Midland (US), Bunge Limited (US) and Stern Wywiol Gruppe (Germany). Other players include Lecico GmBH (Germany), American Lecithin Company (US), Lecital (Austria), Lasenor Emul (Spain), GIIAVA (INDIA) PVT. LTD (India), Novastell Essential Ingredients (France), Rasoya Proteins Ltd. (India), Clarkson Grain Company, Inc. (US), Amitex Agro Product Pvt. Ltd. (India), and Austrade Inc. (US).
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Cocoa Butter Alternatives Market Share, Overview, Trends and COVID-19 Analysis, Forecast to 2023
Cocoa Butter Alternatives Market Overview
Cocoa butter alternatives are gaining traction globally due to unavailability of the cocoa crop. Cocoa is the prime ingredient for chocolates, foods, beverages, and personal care products. But unpredictable weather conditions and lack of funds for farmers have led to manufacturers looking for alternatives. The global cocoa butter alternatives market report by Market Research Future (MRFR) states drivers, opportunities, threats, and weakness in the market in a step-by-step manner.
Cocoa Butter Alternatives Market Outlook
The global cocoa butter alternatives market is expected to flourish due to rising costs of cocoa butter and inclination towards healthy foods. Its size can touch USD 1,255 million by 2023 at a CAGR of 9.07% from 2018 to 2023 (forecast period). The global consumption of chocolate is expected to spur the market demand in order to keep up with the demand for these sweet foods.
Rise in disposable income levels of consumers in India, China, and Brazil is predicted to drive market demand exponentially thanks to a huge hankering for chocolate. Low availability of cocoa and rise in confectionery and bakery applications can present new growth opportunities for the market in the coming years.
Cocoa Butter Alternatives Market Segmentation
The global COVID-19 analysis on cocoa butter alternatives market size is segmented by type and source.
By type, it is segmented into cocoa butter replacers (CBR), cocoa butter substitutes (CBS), and cocoa butter equivalents (CBE). The cocoa butter equivalents segment is anticipated to dominate the market owing to the high compatibility of the substance with other ingredients in ice creams and chocolate spreads. It can exhibit 9.31% CAGR over the forecast period to touch a value of USD 993.8 million. For instance, mango butter is being used as an emulsion in chocolate to improve the mouthfeel of the end product.
By source, it is segmented into kokum & mango kernel, illipe & palm kernel stearin, sal, shea, and others. Among them, the shea segment can lead the market till 2023 due to its utilization in confectionery, chocolate, healthcare, and cosmetics industries. The segment can exhibit 9.64% CAGR during the assessment period. On the other hand, kokum & mango kernel segment can prove to be beneficial to the market. This can be credited to the eco-friendly extraction process from kokum, a tree found in parts of India.
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Cocoa Butter Alternatives Market Regional Analysis
Geographically, the global cocoa butter alternatives market report is segmented into Asia Pacific (APAC), North America, Europe, and Rest-of-the-World (RoW).
The North America region is predicted to lead the market with a CAGR of 9.42% during the forecast period. Inclination towards healthy foods and consumption of cocoa butter alternatives are factors expected to push the regional market valuation to USD 555.7 million by 2023.
The APAC region can showcase a CAGR of 9.85% CAGR throughout the assessment period. This can be credited to manufacture of CBEs in India and China due to penchant for chocolate and its derivatives. Moreover, changing business models of cocoa manufacturing companies to manufacture cocoa butter alternatives for saving on production overheads is likely to be lucrative for the cocoa butter alternatives market.
Cocoa Butter Alternatives Market Competitive Outlook
Genteel names within the cocoa butter alternative market include Fuji Oil Holdings, Inc., Bunge Ltd., Danisco A/S, Wilmar International Ltd., Cargill, Incorporated, 3F Industries Ltd., Felda IFFCO Sdn. Bhd., AAK AB, Nisshin OilliO Group, Ltd., and others.
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NOTE: Our team of researchers are studying Covid19 and its impact on various industry verticals and wherever required we will be considering covid19 footprints for a better analysis of market and industries. Cordially get in touch for more details.
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Tea, ‘the second most commonly drunk beverage after water’ Ellis, is now being cultivated in more than 61 countries (2018), and consumed by not less than 54 nations (2016). There have been so many varieties of tea, prepared and consumed in so many different ways, all tuned in their respective ecological as well as sociological settings. Britain had no tea of its own, India had. Yet it was the British who grew a tea culture of its own since the time of King Charles II, more accommodative than the ceremonial tea of the Chinese and Japanese traditions, which later globally accepted as a standard.
Camellia Sinensis Categories Courtesy:@Leaves of Tea Ring
While the tea culture varies, the tea as such is one and the same everywhere – basically a wild shrub called camellia sinensis. The ancient wisdom of tea processing has been modernized in colonial India. The manufacturing process transforms the tea into six types – black, oolong, green, yellow, white, and pu-erh each having distinctive characteristics requiring special ways of preparing, serving and taking for enjoying the drink most satisfyingly. In the beginning tea was prepared with spices and herbs, and consumed as medicine. The remedial value apart, herbal tea is always a popular beverage in countryside because of its strong aroma and heady taste. Nonetheless, herbal tea is a misnomer as it is made of alternative combinations of herbs and spices, milk and butter, sugars and salts and optionally tea leaves. Gandhian ‘Tea Recipe’, for example, lists no tea at all. Sanyal The recent herbal teas sound like new versions of Gandhian tea now being marketed as Tulsi tea, Adrak tea, Malai tea, Rhododendron tea, and the like. The Kahwa tea, is however different being the soul-warming drink of the Kashmiris and a part of their culture. All these refreshment drinks of dissimilar taste and flavour meant for people of different mind-sets than those who enjoyed tea the way Tagore’s Gora did, or a Nazrul did in Favourite Café.
Poetic Tea. Lu Yu’s book, the Ch’a Ching, tea ceremony
The branded tea of the modern society is rooted in ancient culture. Kakuzō Okakura found a subtle charm in the taste of tea which makes it irresistible and capable of idealization. It has no arrogance of wine, the self-consciousness of coffee, nor the simpering innocence of cocoa. Okakura The first book on tea, Ch’a Ching, that the gifted poet and tea-expert, Lu Yü (733-804), penned with precise details on tea’s origins, cultivation, processing, and preparation. A thousand year later the British drew upon the classic when they started producing tea themselves. Koehler It is important to note that the British accepted the practical and spiritual aspects of tea making believing that the magic of making tea comes, when the leaves begin to develop their unique flavours and aromas, almost mystically transforming into something far richer.
Darjeeling Himalayan Railway 1881. Photocredit:Carsten Bockermann
As the process has been simplified from Lu Yu’s instructions formulated thirteen centuries ago, machines instead of hands do the rolling now. Fermented tea is essentially baked rather than pan-cooked—it sticks to ancient principles. In Darjeeling, tea makers remain ‘stridently, adamantly orthodox’ in their processing. Orthodox tea contains just a handful of steps to turn green leaves into finished Darjeeling black tea before the tea gets sorted, graded, and packed. Koehler From the beginning to end, tea, except low-grade commercial tea/ tea-bags, is dealt with human touch, even when the process is mechanized. Tea is not industrialized, but grabbed the full advantage of industrialization for worldwide distribution and marketing of finished products from the remote gardens whence the Darjeeling Himalayan Railway opened in 1881, cutting travel time and transport costs significantly. Darjeeling tea found its final footing within five years as reflected in 1885 statistics of sales reaching 9 million pounds. Bengal
II
Like most of the colonial things – bungalows, furniture, utensils, dresses or dishes, Indian teas are Indian by origin – pure or crossbred, which the Britishers shaped their way to lead a comfortable and decent life. As we know, Britain never grew tea until 2005, but grew a tea culture over two centuries ago that they enriched a great deal in colonial India, apparently with newly acquired intelligence of Chinese and Japanese tea traditions.
The British tea culture follows the ancient norm that ‘tea drinking should be treated with reverence and be accompanied by beauty but also restraint’, moderation is the very essence of tea. Ukers It demands a tad of sophistication nurtured in modern societies. One needs to acquire a taste for the cup of tea that a British queen and a Chinese sage may savour spiritually rather than palatably. When today’s tea culture is overwhelmingly British in character, it is already popular in most of the tea loving nations, including United States. Sirkin
Tea grew naturally in Indian soil, while tea culture grew in Indian mind through a long process of social interactions under influences of political and economic events. To my perception, the politics and economics had played a significant part in bringing in the ‘tea habit’, contrary to ‘tea culture’. Taking tea is discouraged by Swadeshi followers on the plea that tea is ‘injurious to heath’ and a ‘foreign’ drink. Gandhian political agenda against tea was directed to ‘tea habit’.
Gandhiji and other leaders during the Swadeshi Movement
Gandhi, once himself a tea lover, recommended his atypical ‘Tea Recipe’ for the mass that had no tea leaves in it to risk habit formation. Sanyal It seems to be his Swadeshi fervor that made a scientist like Acharya P.C. Ray to declare tea a poisonous drink ignoring factual findings. In response, the Tea Board did publish a statement of Dr. Meghnad Saha in favour of tea, to counter Swadeshi deterrent. There had been also a section of Brahmos and their sympathizers who boycotted tea in protest of British planters’ inflicting torture on the coolies found and reported first by Ramkumar Vidyaratna and Dwarkanath Ganguly, two volunteers of Sadharan Brahmosamaj Banerjee. The political aversion to tea was an issue reflected in Naukadubi of Rabindranath, Parinita of Saratchandra, and possibly many more contemporary stories. Interestingly, both the writers and most of their contemporaries and immediate successors happened to be tea devotees. So was Swami Vivekananda.Vivekananda The kind of tea they enjoyed was generally the British black tea, with milk/ sugar, or none just like the one Abdul Rahman served to Syed Mujtaba Ali in 1930’s Kabul (vide Deshe-Bideshe).
When people drink tea, they are expected to acquire certain manners and behave in a particular way, in terms of which a tea culture is defined. Tea etiquette, styles of tea-ware, ambience of tearooms – all contribute to a tea culture distinguished from all others. Close interactions between any two cultures enrich both. We have understood this better in this era of rapid globalization, which is also an era of collaborative entrepreneurship. The manufacturing of Chinese tea-pots in British fashions is a case in hand. The Chinese, so far we know, brewed tea directly in the cup instead of using a teapot, which they never had. The traditional Chinese teacups had a lid but no handles, presumably because they liked to feel the warmth of the tea while holding the cup. If it’s too hot to hold, it’s too hot to drink. Fixing handle, or ear, to a cup is an idea implemented by the British. The design of teapot we use today is basically European. The first teapots created in Europe were of a heavy cast with short, straight, replaceable spouts. “At the beginning of the eighteenth century, the East India Company recognized the growing demand for such items as teapots and began importation in larger numbers. The company commissioned china directly from Chinese artists and craftsmen, using patterns sent from England and geared to European tastes, stereotypes, and market values”. Designs fell into four main areas (1) mock-ups of Oriental designs, (2) designs adapted from European prints, (3) coat of arms for major European families,(4) and the innovative teapots -such as those with the now standard internal spout drain. The Company directors were especially concerned that teapots not drip and so stain the valuable linen that they also marketed. Anonymous]
Kyūsu back hand(le) teapot), Taishō era ca. 1921-1925
e and white ceramic tea-set of China
Uwade kyūsu top hand(le) teapot
Kyūsu – a common Japanese teapot, often with its handle on the pot’s side and spout crafted with an angle
Gaiwan or zhong is a Chinese lidded bowl without handle used for the infusion of tea leaves and the consumption of tea. Ming dynasty. It consists of a bowl, a lid, and a saucer. Courtesy: Sözdizimi Kullanıcı deneyimi
Not only teapots but the entire range of tea-ware was fashioned by the British, often with Indian motifs and materials, and increasingly by Indian artisans in spite of their being obliged to do work by hand, while the Europeans both accelerated and perfected by means of machinery. Williamson The tea-set, including cups and saucers, tea-spoons and tea-strainers, milk-jug and sugar-pot, teapot, tea cozies, tea-mats, sets the mood of a tea drinker before s/he takes tea. Tea-drinkers ‘take tea’ in a special way, which, I fear cannot be described aptly by any English verbs that we know. Surely, it is not that we ‘drink’ tea as we do drink milk or water, or even coffee. We do not sip tea like sherbet either, but do it by faint smacking of our lips inaudibly on the brim of the tea cup and relish slowly the enigmatic taste and aroma of the golden liquid afloat inside.Tea retains a strong association with nature. A good tearoom must be having a like ambience with windows to allow natural light, and flowers around.
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Newspaper Reading. Courtesy: @Sholoana Bangaliana
Flury’s 2008. Courtesy: Flury’s
Tearoom at Tea-Pot, Fort Kochi
Tearoom is quite different from a coffee shop, which often tend to be set up more like a bar, offering quick coffee drinks that can be drunk while standing or while seated on a bar stool or similar chair unsuited for long sitting.Goodwin Tearoom needs everything there should be styled to allow sitting for hours long as tea incites endless parleying – being an acknowledged stimulant for adda, or rap sessions without agenda. Tea and adda are inseparable components of tea culture.
TeaTable @Purwaaii. – Friends Caffe. Courtesy: Kolkata on Wheel. – Adda. Courtesy: @Scoopwhoop. – India Coffee House, Albert Hall
The word ‘adda’, found in Sanskrit and Pali literature was used in various senses by ancient writers, like Bharata and Chanyakya. Das As it was broadly indicated, adda once meant a place of assemblage for a purpose, like the ‘Buddhist adda’ once found in old Dhurrumtollah Street. The modern usage of the word broadens its import. As Collins Word online suggests, ‘It is a form of intellectual exchange among members. They talk about almost everything in jovial mood’. In context of tearoom, adda simply means chatting or free discussions with no agenda, participated by regulars and casuals as often as they like. It is a process of exchanging minds on any subjects imaginable. It is a common privilege of the tea-room goers to take part in adda but not without submitting to the unspoken norms of tea-culture prevailing there. While the tea-room-adda is a global trend, its pattern of behavior differs widely depending on the given living standards and traditions.
Japanese takes no sugar in tea, and their teahouse never serves sugar determinedly, but obliges customers cordially if they want it for sweetening an English tea instead. The English, while taking tea, detests letting out audibly a ‘ssss’ sound of breath through the mouth past the tongue. Appreciation of sound depends on one’s culture. It needs a cultured refinement to appreciate a pianissimo in western or Hindustani classical music, when a bursting sound of fireworks needs no cultural refinement at all. Appreciation of a quality black tea can never be expected from uninitiated tea drinkers to whom an herbal tea is the best choice and an orthodox black tea insipid.
Fortune the China Tea Smuggler © 2019 Les Films de la Mémoire
Agents of the Assam Tea Company of Prince Dwarkanath. Source: . @cambridgeDigitalLibrary
We learnt from history that India have had tea before the British smuggled the Chinese tea to India. Along with the tea plants they also brought in India the stolen Chinese know-how of tea gardening, which India never had occasion to know because of not having any tea gardens but forests of tea trees. The tea habit in India was grown initially by the British through massive propaganda launched by the governmental agencies and industries for economic gain. Their objectives were only to introduce tea to the people and promote sales. One has only to glimpse through the old newspaper ads and publicity posters to realize nothing was there to motivate a tea culture. Neither the study books tell about the tea etiquette, nor any leaders spoke anything contributing to the tea culture, yet the India historically speaking has imbibed a strong cultural affinity toward tea. And that culture, largely in British way, but certainly not exclusively British, as we have already exemplified in my last post ‘Ways of life in colonial Calcutta’. The scenario of Calcutta tea culture found in the hundred year old Favourite Cabin crowded by the firebrand intellectuals had little in common with Flury’s grand ambience except that they both served black tea in ceramic cups. It is unthinkable for the Favourite Cabin to keep Flury’s gentle silence with the presence of a buoyant Nazrul at tea table.
ANYTIME TEA TIME Courtesy: Tea-Pot, Fort Kochi
Their tea-table manners were also more like Indian. As the expert admits that whatever tea seeds you sowed in Darjeeling, it grows to a ‘Darjeeling tea’; similarly, the British tea culture grown in India turns into Indianize British tea culture, more Indian than British. European ladies and gentlemen have always some fixed times for socialization over warm cups of tea, while in Indian culture it is anytime a tea time
Here, in India, it is adda that takes the first position in defining tea culture. The old deshi tea-rooms in Calcutta never cared much for manners and etiquette unlike the British ones. The tea-rooms were being used in Calcutta as meeting spots for lively exchange of minds and hearts, sharing views and news with known, half-known folks or even strangers. The spirit was somewhat akin to the Oxford coffeehouses of 1650s, where ‘the mind-stimulating benefits of the beverage complemented the spirit of sober academic discussion and debate evident at the university there’.White After 1860s, tea took the place of coffee as the major beverage and served in the British coffee houses, including ‘Mr. Lloyd’s Coffee-house’ in London, favoured by ship owners, merchants, and marine insurers – the origin of the celebrated insurance firm, Lloyd’.
Interior of a London Coffee-house, 17th century. Source: Wikimedia Commons
Edward Lloyd’s coffee house in the late seventeenth century
These archaic coffeehouses were called ‘penny universities, because for a penny any man could obtain there a pot of tea, a copy of the newspaper, and engage in free conversation with wits. They served as a basic model for the English gentlemen’s private clubs popularized by English upper middle-class men and women in the late 19th century and early 20th century. By the close of the 18th century the popularity of coffeehouses had declined dramatically. Already by the 1750s consumption of tea, which many people found to be a sweeter, more palatable drink of choice, easy to make and cheaper, was beginning to rise. Cowan
The Club. Engraving by James Doyle
Literary and Political Clubs rose in popularity and the frivolities of coffee-drinking were lost in more serious discussion. Tea was also gaining in importance as Society’s beverage of choice. The East India Company at this time had a greater interest in the tea trade than the coffee trade. The Government’s policy was to foster trade with India and China and it offered encouragements to anything that would stimulate the demand for tea. Tea had become fashionable at Court and in the Tea Houses and was growing in popularity with the public. Boswell
India never had a coffee culture parallel to English one, its production and consumption being confined in some South Indian states, yet it seems that the bygone institution of British coffeehouse had surprising similarity with the tearoom culture developed in colonial Calcutta.
III
This century begins with a startling fresh digital memory of billions of terabytes to absorb the swiftly outdating modern-time and an alarmingly fast growing social dementia making the yesterdays already fuzzy in public mind. I fear, we have already forgotten many old acquisitions. The tea culture is one such thing. The millennium citizens become insentient to identify its fine distinctions. We pain to see tea is now being redefined in terms of the medicinal masala chai that was in vogue before the beginning of the tea cultivation – a long stride backward.
The real tea has lost its relevance in the 21st century society. A recent opinion survey of NDTV on Tea versus Coffee discloses the increasing popularity of coffee among Indians. It was ‘a moment of triumph for the coffee shops walked into a tea-drinking country’ offering a luxurious and genteel beverage as alternative.Channi-Tiwary Some historians of coffee-house culture, however, were skeptical of the innate politeness of coffee since there were also some coffee-houses like a Molly King’s Coffee-House, notorious haunts of London’s lowlife.White
As indicated before, coffee-culture in India has been geographically restricted and historically insignificant, contrary to the British experience. Coffee had the same place in London and Oxford of 17th and 18th centuries as the tea had in colonial India. Coffeehouses were then club-house like joints somewhat akin to Indian tearooms in spirit. The rejoinders of NDTV survey marked a reverse trend of opening up across the country tearooms like Chaayos, Taj Mahal Tea House, Bubble Tea Café, etc. These offer the comfort of a beverage many of us love, reinvented and served in a relaxed and casual café environment. Channi-Tiwary
April this year, Quora published an interesting response to their question ‘Why do the majority of Indians like tea rather than coffee?’ The responder claims it was not tea but coffee, black or espresso, what the majority of Indians prefer. It was also observed that some senior citizens still stick to tea out of habit, and currently many people take green tea because it is good for health. Quora The tea habit is a concept closely related to tea culture, which is still being maintained by the senior citizens, and most likely it will end with them, leaving an assortment of reinvented herbal chai for the newer generations broken away from nearly two thousand year tradition of Lu Yü to start a new one from zero.
Before Calcutta bids it a farewell, we may recite a requiem to the tea culture, remembering some good things it did to our society:
The early tearoom in Calcutta was a place to take tea, talk, read news, and collect worldly knowledge paying a thin dime just for the cup of tea; everything else were free. We may call those tearooms by the name of Penny University as the Londoners did for their Coffee shops operated in mid-18th Century as cheap learning centres. Among other things tearooms in Calcutta helped bringing about necessary attitudinal change to tolerate differences in socio-cultural values and political idiosyncrasies.
Tea has been popular among rich and poor. It had an egalitarian character that incited rich social mixing. Vernacular tearooms, or deshi tearooms, offered space for meeting with friends and strangers free from the social conventions of class and deference.
Tea has no arrogance of wine, the self-consciousness of coffee, neither the simpering innocence of cocoa. Okakura The cups that cheer but not inebriate.Cowper The tearoom has a ‘civilizing’ atmosphere, and a role in urbanizing the migrants from less advantaged locations. It was analogous to musafirkhana where travelers get first taste of the city life, or where students get oriented to new campus life.
Tea was instrumental in bringing family together. Even before the introduction of instant tea bag, making a cup of tea has always been a simple and quick process for anyone to perform. Taking tea comfortably at home prepared by the caring hands of fair ladies was a good reason for meeting family members and family friends more frequently.
Tea-making happens to be also a new occupation for a housewife. Women for the first time through tea parties, take leading position in social gatherings, administering tea-shops or running tea-stalls.
Tea in India and many other places, like Ireland, is served as a gracious offering to guests as welcoming gesture. Tea has been a symbol of bonhomie in tribal as well as in civilized society. To the writer of Religion of Man, Rabindranath Tagore, making tea personally for his guests was always a pleasure. Chanda.
Tagore with Count Okuma, PM Japan at tea in 1916
Every human institution decays, so does the tea culture. History records ups and downs, and often interprets every step in terms of their relationship with immediate past and latest trends. Likewise we may consider the followings as possible reasons why the tea culture goodbying Calcutta, the city that nurtured it.
It is the altering value systems of the city that destabilized the climatic condition necessary for the tea culture to sustain. To the millennium everything advertised in the name of ‘tea’, for example, gulabi tea, mallai tea, etc. are readily acceptable as tea. Except the manufacturing companies, not many are there who can smell the difference between a bagged black tea and orthodox leaf tea..
The litterateur and intelligentsia, like Nazrul Islams and Subhas Boses, ceased to be seen in deshi tearooms. The plebian city sticklers occupied the empty seats there for quick energizing sips.
The newspaper in tearoom has lost importance. Current affairs and general knowledge are now readily and cheaply available in social media. The dwindling leisure time in modern life is almost entirely used up by mobile chatting, which is largely responsible for making the generation lonely and egocentric, apathetic to tearoom culture.
∞
REFERENCE
Anonymous. (2009). History of Tea, LGOL27 Portal. Last updated : 23-Feb-09. https://www.gol27.com/HistoryTeaChina.html
Banerjee, Dipankar. (2006). Brahmo Samaj and North-East India. Delhi: Anamika. https://books.google.co.in/books?id=GE2o4QQV7UgC&pg=PA35&lpg=PA35&dq=Ramkumar+Vidyaratna+and+Dwarkanath+Ganguly&source=bl&ots=6ominLanpJ&sig=ACfU3U2mTX2VU3Z25u5yr1of9Og3mh2bBQ&hl=en&sa=X&ved=2ahUKEwiNgLjk7cbmAhV_zjgGHYewBpQQ6AEwA3oECAgQAQ#v=onepage&q=Ramkumar%20Vidyaratna%20and%20Dwarkanath%20Ganguly&f=false
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Boswell, James. (1791). The life & times of Doctor Samuel Johnson. Stories of London – portahttp://stories-of-london.org/samuel-johnson-5/
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Chanda, Rani (2007). Gurudev. Calcutta: Visvabharati. https://archive.org/details/Gurudeb-Rani-Chanda
Channi-Tiwary, Harnoor. (2018). Tea vs Coffee: Which is India’s Favourite Hot Beverage? In: NDTV Convergence, Updated: March 12, 2018 https://food.ndtv.com/opinions/tea-vs-coffee-which-is-indias-favourite-hot-beverage-1246860
Cowan, Brian. (2005). The Social Life of Coffee: The Emergence of the British Coffeehouse. Yale UP. https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&uact=8&ved=2ahUKEwjq4JGVmsfmAhUpzjgGHb0hB-MQFjABegQIAhAC&url=https%3A%2F%2Fbhsecglobal.files.wordpress.com%2F2014%2F03%2Fsocial-life-of-coffee.pdf&usg=AOvVaw2ynOBv82H95N20ip5E-Ikg
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Sanyal, Amitava. 2012. “Mahatma Gandhi and His Anti-Tea Campaign.” BBC News Magazine, May 2012. https://www.bbc.com/news/magazine-17905975.
Sirkin, Austin. (2013). Hey, America—You’re Drinking Your Tea Wrong! In: WonderHowTo Portal. 01/10/2013. https://steampunk.wonderhowto.com/how-to/hey-america-youre-drinking-your-tea-wrong-0141235/
White, Matthew. (2018). Newspapers, gossip and coffee-house culture. In: British Library newsletter; 21 June 2018. https://www.bl.uk/restoration-18th-century-literature/articles/newspapers-gossip-and-coffee-house-culture
TEA: ITS SOCIOCULTURAL DIMENSIONS IN COLONIAL INDIA
Tea, ‘the second most commonly drunk beverage after water’ Ellis, is now being cultivated in more than 61 countries (2018), and consumed by not less than 54 nations (2016).
TEA: ITS SOCIOCULTURAL DIMENSIONS IN COLONIAL INDIA Tea, ‘the second most commonly drunk beverage after water’ Ellis, is now being cultivated in more than 61 countries (2018), and consumed by not less than 54 nations (2016).
#acharya p.c. ray tea board#adda#bagged black tea#bharata#brahmosamaj#British#british tea culture#bubble tea café#café#calcutta#camellia sinensis#chaayos#chanyakya#ch’a ching#chinese traditions#civilizing atmosphere#coffee#coffee culture#coffeehouses#colonial calcutta#colonial india#commercial tea/ tea-bags#darjeeling himalayan railway#darjeeling tea#deshe-bideshe#deshi tearooms#Dwarkanath Ganguly#East India Company#egalitarian character#egocentric
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She drove away, the man pointed to the group of people praying on the sidewalk and said, should be here, not there! sentence, spoken by a stranger, challenged Ohden. That with Whittaker Yorkshire twang, and the recipe for a good Doctor is set.The Doctor Sonic Screwdriver has been given a revamp ahead of the new series (Image: BBC)Times they are a also be new faces behind the scenes for this eleventh series of Doctor Who, with Steven Moffat and Brian Minchin stepping aside for Chibnall, and executive producers Matt Strevens and Sam Hoyle.Also announced was the fact that there will be no two parters in this series, with each episode being a self contained adventure.The new trailer really doesn give too much away, with Chibnall explaining that work on the new series is gathering pace that we can get it to you guys and everyone else in the world at the same time all polished.". A judge ruled on Feb. First and foremost, he had some great saves so that's one. 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