#Specialty Food Ingredients Industry

[ananya5400]

Specialty Food Ingredients Market Size, Share, Growth and Trends, Forecast 2023-2028

The global specialty food ingredients market is expected to grow from USD 179.8 billion in 2023 to USD 240.9 billion by 2028, with a compound annual growth rate (CAGR) of 6.0% in terms of value. Specialty food ingredients, such as additives, Flavors, sweeteners, colors, and functional ingredients, play a crucial role in enhancing the quality, taste, and nutritional value of food and beverages. The rising health consciousness among consumers has driven a shift in eating habits from merely satisfying hunger to prioritizing healthy food choices, which, in turn, has fuelled the demand for specialty food ingredients.

Dietary trends such as gluten-free, vegan, and keto diets are becoming increasingly popular among consumers. Additionally, in their quest for unique and superior culinary experiences, customers are seeking out new Flavors, healthier alternatives, and products with clean labels and specific health benefits. To meet this demand, producers are expanding their offerings to include a diverse range of specialty ingredients that are allergen-free, ensuring inclusivity. Moreover, consumers' preference for supporting local businesses and artisanal products is expected to further drive the demand for specialty food ingredients.

Specialty Food Ingredients Market Drivers: Increasing Global Population Drives Growth in Specialty food ingredients Market

The rapid growth of the global population is significantly boosting the specialty food ingredients market. As the number of people worldwide continues to rise, so does the demand for food products that cater to a wide range of dietary needs, preferences, and health considerations. According to the FAO, the global population, currently at 5.3 billion, is growing by approximately 250,000 people each day, with an estimated 1 billion more births expected over the next decade. This surge in population fuels the need for innovative and value-added food solutions, making specialty food ingredients essential for meeting these evolving demands. These ingredients offer unique flavors, textures, and nutritional benefits, tailored to diverse consumer preferences.

The expansion of the specialty food ingredients market is also driven by increasing globalization and the influence of diverse culinary traditions on eating habits. As consumers are exposed to a broader array of international cuisines, there is a growing trend of incorporating exotic and ethnic ingredients into everyday meals. Specialty food ingredients, such as spices, herbs, and unique flavor enhancers, allow consumers to explore and enjoy a wide variety of culinary experiences. Consequently, the rising global population is a key driver of growth in the specialty food ingredients market.

Specialty Food Ingredients Market Opportunities: Rising disposable incomes in emerging economies, driving specialty food ingredients segment

The specialty food ingredients market offers a significant opportunity for new product development. As the market grows and reaches new regions, companies must find ways to differentiate themselves from competitors. Manufacturers have ample opportunities to create innovative food products with enhanced properties to meet the evolving demands of consumers and various industries. The industry’s geographic expansion also allows companies to tailor their products to the unique preferences and needs of consumers in different regions. Overall, the specialty food ingredients sector provides a promising avenue for companies to develop new and innovative products that align with the shifting needs and preferences of consumers.

The expanding middle class in emerging economies is placing greater emphasis on health and wellness. Health-conscious consumers increasingly seek food products that align with their dietary choices and offer nutritional benefits. Specialty food ingredients can meet these demands by providing healthier alternatives to traditional ingredients, such as plant-based proteins, natural sweeteners, and functional additives. This trend presents manufacturers with the opportunity to develop customized food ingredients that cater to specific dietary requirements, including gluten-free, vegan, or organic options.

US is dominating the specialty food ingredients market share in 2023.

The US has a significant, wealthy consumer base with significant purchasing power. American consumers are renowned for their openness to trying out novel goods and experimenting with emerging culinary trends. The need for specialty food ingredients is driven by consumers values for convenience, quality, and diversity in their food options. The demand for a wide variety of specialty ingredients, such as flavors, functional ingredients, and natural additives, is further fueled by the different culinary preferences and multicultural populations. The US market is a leader in specialty food ingredients due to the strong customer demand and considerable purchasing power. According to the USDA Food Processing report of April 2023, in the U.S. market, food processing ingredients hold a significant share of 60 percent. Within this sector, specialty food ingredients play a crucial role in shaping the diverse and innovative landscape of the food industry. As consumers increasingly prefer innovative products, the demand for specialty food ingredients continues to grow, further driving the development and expansion of this dynamic sector.

Top Specialty Food Ingredients Companies

Major manufacturers in this market are based in North America and Europe. ADM (US), DSM (Netherlands), International Flavors & Fragrances Inc. IFF (US), Kerry Group plc. (Ireland), Givaudan (Switzerland), Cargill, Incorporated (US), Sensient Technologies Corporation (US), Ingredion. (US), Chr. Hansen Holding A/S (Denmark), and Tate & Lyle (UK) are among a few leading players operating in the specialty food ingredients market. These players have adopted various growth strategies to strengthen acquisitions, and new product development activities to further expand their specialty food ingredients market presence.

[gauricmi]

Specialty Food Ingredients Market Growth Is Propelled By Rising Demand For Convenience Foods And Beverages

Specialty food ingredients refer to ingredients that are used to enhance tastes, textures, aromas or provide functional benefits like preservatives or emulsifiers. These ingredients aid in improving the quality, shelf life and appeal of the final food product. From natural colors and flavors to specialty starches and fibers, these value-added ingredients help address nutritional demands while enhancing flavors.

The Specialty Food Ingredients Market is estimated to be valued at US$ 155.2 Bn in 2024 and is expected to exhibit a CAGR of 5.4% over the forecast period from 2024 to 2031. Key Takeaways

Key players operating in the Specialty Food Ingredients Market Growth are Naturex, Givaudan, Eli Fried Inc., KF Specialty Ingredients, Ingredion, Associated British Foods Plc, Kerry Group, Agropur Cooperative, Ashland Inc, Archer Daniels Midland Company, Cargill Inc., Wild Flavors GmbH, DSM, Diana Group SA, Tate & Lyle, CHR. Hansen, ICL, and SubNutra. Specialty ingredients help manufacturers streamline production and gain a competitive edge by addressing the needs and interests of today's conscious consumers. Key players operating in the specialty food ingredients are leveraging their expertise and expanding their product offerings to capitalize on the significant growth opportunities in the market. For instance, Naturex recently launched Citrorine, a plant-based solution that delivers an authentic lemon flavor note while reducing bitterness. The growing demand for convenience foods and beverages is fueling the demand for specialty ingredients. Specialty food ingredients allow manufacturers to develop new products and shorten production time. The increased consumption of packaged foods and ready-to-eat meals is driving huge demand. The specialty foods ingredients market is expanding globally with key players increasingly focusing on emerging economies. Factors such as changing lifestyles, rising disposable incomes, and growth of the food processing industry in Asia Pacific and South America are compelling companies to extend their global footprint to tap into new opportunities. Market Drivers The rising demand for processed and packaged foods is a major driver for the specialty food ingredients market. Specialty ingredients add unique textures, flavors and prolong shelf-life thereby increasing the applications in diversified food products. Moreover, the increased health-consciousness among consumers has escalated the demand for specialty ingredients that provide specific health benefits like proteins, fibers, vitamins and minerals. The growing vegan and clean label trends are also augmenting market growth as manufacturers seek natural and organic specialty ingredients.

Get More Insights On This Topic: Specialty Food Ingredients Market

[ariztonadvisory]

[stillnaomi]

in 2021, the DPRK decided to implement a regional development plan to make up for the uneven wealth distribution across the country. using Kimhwa County as a test case, the scheme saw industrial output double in the county within the last few years:

These factories have produced a variety of high-quality consumer goods, significantly contributing to the improvement of the locals’ living standards.

according to ExploreDPRK.com

now this effort is being rolled out nationwide, under the Regional Development 20×10 Policy. this scheme aims to to build industrial “modernized factories” in 20 cities and counties per year over the next 10 years. this will see more jobs created and increased access to a variety of goods spread out across the country:

The Kimhwa County Foodstuff Factory, with its state-of-the-art facilities and hygiene standards, plays a key role in elevating local people’s quality of life. The factory produces over fifty different food items, including unique candies, baked goods, and local specialties like sesame pepper paste and fruit concentrates, all made from local ingredients.

The Kimhwa County’s Paper Factory, too, has exceeded its annual production goals by 114%, manufacturing various types of paper, including educational and packaging materials. This achievement has garnered affection and pride among the residents of Kimhwa County.

[vonlycaonwife]

Could I request Wise, Nicole, and Lycaon with a world-famous chef reader who loves spoiling them with home-cooked meals?

I honestly was tempted to call a relative to ask about their experience in the industry, but then I realized I would actually have to talk with them (ew, socializing). So I just mainly based this off of what I remember what they’re like whenever they visit. Enjoy!

Warnings: none

Highkey he feels so blessed to have you. Whenever you visited you always immediately went shopping with Belle for any ingredients the two were missing for whatever meal you had planned.

Though that’s not to say you cook for them all the time, but it's almost become your routine with them.

He absolutely loves everything you make, especially whatever is your specialty. He normally doesn’t eat a lot, but when you cook he’s getting a second plate.

If you make desserts as well, he’s always volunteering to help. Actually he helps when you cook as well, which is mainly just cleaning the kitchen (heard some chefs forget to do that because they’re used to the assistant chefs or cleaners doing that, relative was the same way).

Usually there’s leftovers stuffed in the fridge for them to eat while you’re away. Wise ends up having to fight Belle over them, most of the time losing since the bangboos snitch on him hiding them behind other food.

Another who feels blessed. She’s absolutely using this to her advantage, not to say she’s only using you for your cooking! But…whenever the funds are low you can expect a call from her.

She does try to help pay for it when going shopping with you! Believe me! But you usually would insist, since you just want to feed your girlfriend. The best payment you can ask her is affection and help with the meal preparations.

You mostly end up making enough food to feed the rest of the hares for at least a week, just so they can save up enough for the rest of the month. But everyone loves your food so it’s fulfilling for you to see them enjoy it.

Though you can clearly see Nicole trying to sneak some extra for herself.

Hey! She helped cook! She should be allowed to have a bigger portion, she is your lover!

See here’s where we get some problems. And by problems I mean you both “fighting” over who is cooking for the night. Since you both would want to be the sole person making the meal to give the other a break. You both end up having to compromise by cooking together most of the time.

You both work together like a well oiled machine, honestly it almost feels like you’re still working at the restaurant you work for! Which isn’t a bad thing at all, since that means your meals always end up perfect every time.

Though there are occasions where you both end up too tired to cook and just order takeout, it’s still one of the best meals you have since you’re in each other’s company.

Highkey I can see a small little game being made where you both try to complete your jobs quickly just to show up home before the other in order to make a meal first. 

It’s just really sweet how the two of you just want to treat the other all the time with food.

[jajaaaaaaabuidab]

A JOURNEY TO THE CITY OF THE GOLDEN SUNRISE "BORONGAN EASTERN SAMAR"

BORONGAN EASTERN SAMAR

Life isn’t all high-end travel in Europe,  and expensive travel in other parts of the world.  This  travel blog is  one of the my favourite   blog travel platforms  inspiration for beginners like me as the very purpose of which  is to promote and introduce the beauty and excitement once you reached Borongan City, or known as the “City of the Golden Sunrise”. Aside from being the hometown of my mother, I came to appreciate the place, its because of its unique geographical features and pre-his panic attributes of the natives. 

By way of introduction, the name Borongan was taken from the local word "borong", which in the Waray-Waray language means "fog". The mountainous terrains surrounding Borongan is covered by a heavy veil of fog which can usually be seen during the cold and rainy seasons and in the early hours of the morning. Because of this characteristic, the pre-Hispanic natives called it Borongan.  

Borongan  perhaps is also known for its golden sunrises, so its nickname "City of the Golden Sunrise", also helped by the sunlight being reflected by the Pacific waters and this is the secret why the Boronganon is known  for its industry, courage and perseverance making the place the past emerging city in the East.  As to its present status, Its cityhood   was settled by the Supreme Court of the Philippines when it decided with finality on April 12, 2007, the constitutionality of its city charter, Republic Act 9394, which conferred upon and elevated the status of the municipality of Borongan into a component city of the province of Eastern Samar

Culinary Journey in the City of Golden Sunrise

One thing that I loved the place is  the unique but simple culinary journey to Samar, where rich flavors and unique dishes await. From the island’s world-renowned seafood delicacies to its vibrant array of food, Borongan E.Samar offers a diverse and tantalizing array of culinary experiences. Whether you’re savoring the freshest catch of the day or indulging in local specialties like  Salukara, Binagol Tarucog and Lechon Baduya nga Pasayan, each dish encapsulates the region’s rich cultural heritage and traditional cooking methods

SALUKARA ( WARAY WARAY PANCAKE)

It is made with galapong (or glutinous rice flour), coconut milk, sugar, and water, the same ingredients to make the cake called bibingka. Traditionally tubâ (palm wine) is used as the leavening agent, giving the pancakes a slightly sour aftertaste, though standard baker's yeast can be substituted

BAKINTOL

Moron or Bakintol is another variety of smoother suman, best described as "rice cake" in English. It is made up of glutinous rice, cocoa, sugar, coconut milk wrapped in banana leaves and steamed

TARUKOG

Tarukog is a type of marine mollusk with a dark green hairy body. They live attached to rocks and they graze on algae. The valve shells and innards are removed through boiling in water

LOBSTER

Lobsters have compound eyes on movable stalks, two pairs of long antennae, and several pairs of swimming legs (swimmerets) on the elongated abdomen. A flipperlike muscular tail is used for swimming; flexure of the tail and abdomen propel the animal backward. This is being peddled by the natives early in the morning around the vicinity

MINURON

This is one of the delicacy in Borongan where the same is being sold at the back stage of the Luis Capito Cultural Center facing the hundred year old Acasia tree located at the middle of the street in Borongan town plaza

EVENTS AND FIESTIVITIES IN BORONGAN CITY

PADUL-ONG FESTIVAL

Padul-ong Festival is a religious festival in Borongan City in the province of Eastern Samar, Philippines held every September 8th. A weeks-long festival, it is conducted in honor of Nuestra Señora dela Natividad, the patroness of the city. It also coincides with Borongan City Native Pig Lechon Festival

KURATSA DANCE

 is a widely performed traditional courtship dance in leyte and samar, the dance is performed during annual fiestas and family gatherings like birthday and weddings In kuratsa, dancers imitate the courtship of a rooster and a hen, they throwing of money during the dance of kuratsa as a symbol of abundance and prosperity

HILANGAGAN BEACH

Hilangagan Beach is a secluded nook located behind a mountain in Brgy. Punta Maria, Borongan City, Eastern Samar. The beach is characterized by its natural swimming pools, formed by pebbles, tiny sea shells, and dead corals, which are locally referred to as 'hilangag' or 'lungag'.

[melestasflight]

Foods and Cuisine in Hithlum

General: Hithlum has a temperate climate supported by wafts of the sea breeze from Nevrast. The cuisine remains highly seasonal even when Fingolfin and Fingon establish the realm. During warm periods, the meals are lighter and very ingredient-diverse, and lots of food is eaten fresh with little processing. The Elves are busy collecting and preserving fruits and vegetables during this time. 

During colder months, some meat is introduced and combined with pickled foods, preserves, cultured cheeses, and cereals. After the settlement of the House of Hador, Dor-lómin’s agricultural industry grows tremendously, focused on the production of cold-weather grains like barley and buckwheat. Sour grapes are also grown at the feet of the Echoing Mountains, mainly used for Sindarin wine and liquor production. 

As the seat of all Noldorin realms, Barad Eithel receives a healthy amount of imported food from Nargothrond, Dorthonion, and some from the Eastern Marches. During the Long Peace, the capital becomes somewhat of a multicultural gourmet center.

Diet: Omnivore.

Common ingredients: Roots, fruits, vegetables, diverse cereals, leafy greens, minced meats, fresh-water fish, dried sea fish flakes (imported from Nevrast).

Specialty: Minced elk meat and barley wrapped in oil-preserved nettle leaves.

Foods and Cuisines Worldbuilding from the Silmarillion

[indelicateink]

i found this incredibly eye-opening--cost of cooking oil going from $20 to $35, beef going from $5/lb to $6.60/lb, white onions going from $15 to $80, and more--but what also really got me was:

"The debate over the $22 burrito has raised questions about whose cuisine is allowed to be expensive. With Italian food, customers 'don’t have an issue' with paying $22 for pasta al pomodoro, Lopez pointed out, even though the dish is relatively cheap to make: canned tomatoes, dried or fresh pasta, and just a few other ingredients.

"So when it comes to a $22 burrito, Lopez asks, 'What’s the difference?'

"Preparing his birria is an intensive, three-day process, based on a recipe inherited from his grandfather. [...]

"After multiple television stations did segments on La Vaca Birria’s $22 burrito, Lopez says, the restaurant received angry phone calls including one who told them to 'get the f*** out of his country' and another calling him an idiot. [...]

"Lopez says that in the eyes of some, restaurateurs of color may be allowed to innovate, but 'people don’t think it should be worth any more than a certain price point.'

"But many of the comments on Lopez’s Instagram posts about rising costs have been unexpectedly positive, with people across industries saying that the challenges of inflation have resonated with them. He said the controversy had doubled the number of customers coming in to try La Vaca Birria’s specialties."

“'We’ve seen a lot of business,' he said. 'People, at least in San Francisco, have definitely come out to support.'”

[scarletunit6]

REGIONAL SPECIALITIES

Despite recent setbacks beef is still big industry in England, and the Scottish Aberdeen Angus is one of our most famous beef-producing breeds. Dairy cattle are also farmed extensively -- England is famous for its creams and butters and for its sturdy and delicious cheeses: Stilton, Cheshire and its rare cousin blue Cheshire, double Gloucester, red Leicester, sage Derby, and of course cheddar.

Some of our more interesting dishes include:-

Beefsteak, Oyster, and Kidney Pudding: Oysters may seem unlikely in this meat pudding, but their great abundance in the Victorian age and earlier eras inspired cooks to find ways to incorporate them creatively in many different recipes. This steamed pudding combines the meats with mushrooms, onions, tomatoes, and Worcestershire, then wraps the whole in a suet pastry.

Black Pudding: invented in Stornoway, Isle of Lewis black pudding is often served as part of a traditional full English breakfast.

Black Pudding Recipe

Cock-a-Leekie : This Scottish specialty can be classified as a soup or a stew. It combines beef, chicken, leeks, and prunes to unusual and spectacular ends.

Crown Roast Lamb: The crown roast encircles a stuffing of apples, bread crumbs, onion, celery, and lemon.

Eccles Cake : Puff pastry stuffed with a spicy currant filling.

Hasty Pudding: A simple and quick (thus the name) steamed pudding of milk, flour, butter, eggs, and cinnamon.

Irish Stew: An Irish stew always has a common base of lamb, potatoes, and onion. It could contain any number of other ingredients, depending on the cook.

Likky Pie Leeks: pork, and cream baked in puff pastry.

Mincemeat: Beef suet is used to bind chopped nuts, apples, spices, brown sugar, and brandy into a filling for pies or pasties - not to be confused with minced meat!.

Mulligatawny Soup: What this soup is depends on who is cooking it. Originally a south Indian dish (the name means pepper water in tamil), it has been adopted and extensively adapted by the British. Mullitgatawny contains chicken or meat or vegetable stock mixed with yogurt or cheese or coconut milk and is seasoned with curry and various other spices. It is sometimes served with a separate bowl of rice.

Syllabub: In the seventeenth century, a milkmaid would send a stream of new, warm milk directly from a cow into a bowl of spiced cider or ale. A light curd would form on top with a lovely whey underneath. This, according to Elizabeth David, was the original syllabub. Today's syllabub is more solid (its origins can also be traced to the seventeenth century, albeit to the upper classes) and mixes sherry and/or brandy, sugar, lemon, nutmeg, and double cream into a custard-like dessert or an eggnog-like beverage, depending upon the cook.

Trifle: Layers of alcohol-soaked sponge cake alternate with fruit, custard and whipped cream, some people add jelly, but that's for kids.

Welsh Faggots: Pig's liver is made into meatballs with onion, beef suet, bread crumbs, and sometimes a chopped apple. Faggots used to be made to use up the odd parts of a pig after it had been slaughtered.

Welsh Rabbit (or Rarebit): Cheese is grated and melted with milk or ale. Pepper, salt, butter, and mustard are then added. The mix is spread over toast and baked until "the cheese bubbles and becomes brown in appetizing-looking splashes" (Jane Grigson in English Food, London: Penguin, 1977).

Westmoreland Pepper Cake: Fruitcake that gets a distinctive kick from lots of black pepper. Other ingredients include honey, cloves, ginger, and walnuts.

Hand, L.R. (2019). British Food - British culture, customs and traditions. [online] Learnenglish.de. Available at: https://www.learnenglish.de/culture/foodculture.html. ‌

[ananya5400]

The specialty food ingredients market has a significant scope for growth and is expected to grow from USD 179.8 billion in 2023 to USD 240.9 billion by 2028, at a CAGR of 6.0%.

[infinitiresearch]

Pet Treats Market| Analysis, Growth and Forecast, 2024 – 2028

Originally published on Technavio: Pet Treats Market Analysis North America, Europe, APAC, South America, Middle East and Africa - US, China, Germany, France, UK - Size and Forecast 2024-2028

The Global Pet Treats Market is poised for substantial growth across key regions, including North America, Europe, Asia-Pacific (APAC), South America, and the Middle East and Africa (MEA). In-depth market analysis for the period 2024-2028 provides insights into the trends and factors shaping the industry, with a specific focus on major countries such as the United States, China, Germany, France, and the United Kingdom.

In North America, the pet treats market is expected to experience robust expansion driven by the increasing humanization of pets and the rising trend of premiumization in pet food products. The United States, being a major contributor to the regional market, witnesses a growing demand for high-quality and nutritious pet treats. The emphasis on health and wellness, coupled with the popularity of natural and organic pet snacks, fuels the market's growth in the region.

Europe, with its pet-loving culture and discerning pet owners, is anticipated to witness significant traction in the pet treats market. Countries like Germany, France, and the United Kingdom are key players in shaping the regional landscape. The market is influenced by factors such as the premiumization of pet treats, the demand for innovative and functional treats, and the increasing awareness of pet health and nutrition.

In the Asia-Pacific region, particularly in China, the pet treats market is on an upward trajectory owing to the expanding pet ownership, increasing disposable incomes, and a shift towards pet humanization. The market in China is characterized by a growing middle class that is willing to invest in high-quality and specialty pet treats. The overall APAC region is witnessing a surge in pet treat consumption, driven by a rising awareness of pet well-being and the desire for novel and exotic pet food options.

South America is emerging as a promising market for pet treats, with countries like Brazil showcasing increasing pet ownership and a growing market for premium pet products. The region's changing demographics and lifestyle trends contribute to the rising demand for convenient and nutritious pet treats.

In the Middle East and Africa, the pet treats market is gaining traction as pet ownership rises, driven by changing lifestyles and increasing urbanization. The region's market is characterized by a preference for premium and imported pet treats, with a focus on natural and organic ingredients.

To Learn deeper into this report , View Sample PDF

In summary, the global pet treats market is witnessing dynamic growth across North America, Europe, Asia-Pacific, South America, and the Middle East and Africa. The market dynamics in the United States, China, Germany, France, and the United Kingdom play a pivotal role in shaping the industry's landscape during the forecast period from 2024 to 2028. The trends of pet humanization, premiumization, and a focus on pet health and nutrition are key drivers influencing the market's trajectory across these regions.

For more information please contact.

[rabbitcruiser]

National Olive Day

Small, unassuming, but packed with flavor - these little bites are the perfect addition to any antipasto platter or cocktail hour spread.

A delicious snack enjoyed all over the world, olives are versatile and nutritious. They can be eaten alone as a snack, as part of an appetizer charcuterie board or included in recipes. And, of course, when olives are pressed into extra virgin olive oil, they become even more versatile.

National Olive Day is the ideal time to appreciate and enjoy everything related to this little fruit that packs a big punch in flavor and nutrition.

History of National Olive Day

Olives have a rich and deep history, and they have been appreciated in many cultures over time. These little fruits are believed to have originated in Asia Minor and then spread through Palestine, Iran and Syria to the Mediterranean region where they found a home at least 6000 years ago.

The olive tree is one of the oldest cultivated trees in the world and its fruit, as well as the oil that comes from it, has been beloved and revered for several millennia. Not only is olive a healthy oil for cooking and eating, many people like to include it as an ingredient in their skin care and beauty regimens because of its healthful properties.

All dotted throughout Spain, Greece, Italy, and Turkey, groves of olive trees bring olives which are often eaten on their own or pressed into extra virgin olive oil. Olives are a huge industry worldwide and the demand for table olives continues to grow all over the globe. More than 500 different varieties of olives are cultivated today, with all sorts of different flavors and even unique colors.

National Olive Day was founded in 2015 by Divina, an arm of the FOODmatch specialty Mediterranean foods company that is located in the United States. It was decided that Olive Day should be placed on the first day of June as a finale to the end of May, which is a month when some people celebrate the Mediterranean Diet.

National Olive Day Timeline

4000-6000 BC Olive plants are first cultivated

An important part of the Mediterranean diet, olive trees are domesticated around this time.

3000-1100 BC Stories circulate of olives’ origins

In Greek Mythology, the goddess Athena is said to have created the olive tree during a contest between herself and Poseidon, god of the sea.

1769 Olive cuttings are first planted in California

Brought by Spanish missionaries, the olive trees are planted and cultivated in San Diego.

1908 First successful planting of olive trees in Japan

Shodo Island becomes an important place for olive cultivation for the small country.

1919 Olive Oyl makes her first appearance

A beloved cartoon character usually associated with Popeye, Olive Oyl actually predates Popeye by 10 years in the comic strip called Thimble Theatre.

How to Celebrate National Olive Day

Observing National Olive Day comes with all sorts of ways to enjoy and appreciate everything that has to do with olives. Consider some of these ideas for celebrating the day:

Try a New Variety of Olives

There is so much more to olives than just the green, pimento stuffed ones that your grandma used to serve. With approximately 500 different options for olive varieties, National Olive Day brings with it a great many opportunities to try a new type of olive. For those people who think they don’t like olives, they probably have just not tried the right ones yet!

Here are a few options for olive varieties to get started with:

Kalamata Olives. This variety of olives that comes from Greece is fairly well known and often appreciated. They are a deep purple color with a shiny skin and a shape similar to almonds, with a rich and fruity flavor that is a bit smoky.

Liguria Olives. Also called Taggiasca olives, this variety is grown in the most northwestern region which is near France’s Niçoise olive region. They are a bit smaller, often served green and are usually cured with herbs like rosemary, thyme and bay leaves.

Mission Olives. This American variety of olive hails from California in the 1700s. Its origins were thought to be Spanish, but scientists can’t find a link. The flavor of Mission olives, which can be found green or black, is mild and bright with a grassy hint.

Manzanilla Olives. From Spain, the most prolific olive grower, comes this variety that has a smoky, almondy flavor. It may be found stuffed with a pimento, or cracked and dressed with olive oil and served with delicious crusty bread.

Host a National Olive Day Gathering

Looking for an excuse to get friends or family members together for a little, intimate gathering. Use National Olive Day as a reason! Invite a few friends over for some appetizers and wine, enjoying a taste test of different types of olives and embracing the fun of a Mediterranean lifestyle.

Learn More About Olives

Many people aren’t well-versed in the world of olives–and that’s okay! For instance, most people don’t realize that the oldest olive tree in the world is around 4,000 years old and can still be found producing fruit in its location on the island of Crete.

Of course, other cool pieces of information like that are available and this is a great time to learn a few interesting tidbits. And then, of course, these bits of olive trivia can be used to impress coworkers and neighbors while reminding them to celebrate National Olive Day.

Try out some of these fun facts to get started:

The darker the olive, the riper it was when it was picked. Black olives are just olives that used to be green but got darker as they stayed on the tree longer.

Spain is the largest producer of olives in the world, followed by Italy, Turkey, Greece and Morocco.

Olive trees are normally pruned and kept fairly short to make it easy for them to bear fruit but, if left to themselves, they can actually grow as large as 26-49 feet in height.

Olive trees live way longer than humans. In fact, the average lifespan of an olive tree is between 300 and 600 years.

Visit a Mediterranean Restaurant

One excellent way to enjoy National Olive Day is to take a date, or the whole family, out to an authentic Mediterranean restaurant. This will allow not only the enjoyment of the olives themselves, but everything that goes with it. They can be enjoyed with a bowl of hummus, some feta cheese or an Israeli cucumber and tomato salad.

Remember the Health Benefits of Olives

Adding olives to a meal or having them as a snack can be a healthy part of a Mediterranean, keto friendly, low carb diet. Olives contain fiber, healthy fats, vitamin E and other antioxidants which mean they can help reduce the risk of heart disease, stroke, diabetes and possibly even certain cancers.

National Olive Day is the perfect time to add these healthy, tasty little treats into the pantry and onto the table!

National Olive Day FAQs

Are olives good for you?

Olives contain Vitamin E and antioxidants, which means they can help with heart health and lower risk of disease like stroke, diabetes and even cancer.

Are olives fruit?

While many people might think of them as vegetables, olives are actually stone fruits in the same family as mangoes or cherries.

Do olives have seeds?

Because they are fruit, olives have seeds or pits that are often discarded as waste during production or while being eaten.

How do olives grow?

Olives grow as fruit on short trees, often found in groves in very hot climates with low humidity.

Should olives be refrigerated?

Although they do not necessarily need to be refrigerated, olives will maintain a longer shelf life if kept in the refrigerator after opening.

Source

[emblematicemblazer]

World building and theories of Engage

The Dishes of Firene

The offerings of Firene in Cafe Terrace have a French theme.  They are all made from ingredients found in the kingdom and demonstrate their self sufficiency. Many of the dishes are based on dishes famous in certain regions or they have regional variations. In Louis' support with Pandreo he mentions that his home region is famous for grape pastries and Jean in his support with Celine talks about his home region's infamous tea. There are peasant dishes which can be made quickly and cheaply as well as luxury recipes. There are also dishes that can use up food that is out of season or stale, it seems that the Firenze do not like to waste nature's bounty. The season ingredients are harvested is important with dishes to represent each season. The Firenze loves buttery rich dishes and bread based recipes are a staple meal item. Potato, onions and wheat are the three most common ingredients. The Firenze also have a gastronomic culture of dining out whether it be from snack stalls, picnics,  restaurants or something light in a tea room. 

Onion soup - This dish is inspired by 'French Onion soup' and seems to be a peasant dish. Normally the onions are caramelised to differentiate it from the English version.

Bean and Veggie Consomme - A consommé is a soup or broth that has been clarified egg whites creating a crystal clear liquid. The origins of consomme fits with the Firenze appreciation of aesthetical beauty. Louis XIV of France is said to have been responsible for the invention of consommé when he ordered his chef to create a soup so clear that he could see his kingly reflection in it.

Minced meat dumplings - This dish is inspired by 'quenelles' which are crammed meat with breadcrumbs with a light egg binding made into an egg shape then cooked.

Potato soup - This dish is inspired by 'vichyssoise' which was a French staple. The dish is a cheap dish, simple to make and enjoyed by the peasantry.

White sausage - This dish is inspired by 'boudin blanc'. In times of war and famine and people had to make do with whatever they had, found In blanc was a popular way of using all cuts of meats and leftovers.

Salted meat stew - This dish is inspired by Pot-au-feu (fire in the pot). This dish is a household staple, (pot in the fire).  In your commonfolk household a large earthenware pot would be suspended by a hook over a hearth. In the morning the ingredients would be torn in and left to slowly cook. At lunch time the meat and vegetables would be eaten. The rest of the broth would be left to bubble over the fire and then served as a thick soup for dinner.

Cream Croquette - This is based on 'French Croquettes'. Croquette is derived from croquer, which means 'to crunch'. It was a way for using leftovers as a tasty snack or light meal. French king Louis XIV, made a more extravagant version using ingredients such as truffles, sweetbreads, and cream cheese.

Smoked freshwater eel - This dish is inspired by the eel caught in the Loire river. Traditionally eel dishes from this region were cooked or stewed in wine. Fisherman would eat eel as a quick, cheap and filling dish. Smoking is used to add flavour and preserve the fish. 

Pickled herring rolls - This dish is inspired by 'pickled herring rollmops', a popular Northern European dish. Pickling is another way of preserving food so that it can be eaten out of season. The rolls can be filled with any local ingredients. 

Deep fried carp - This dish is inspired by 'Sundgau fried carp', a local specialty with a famous tasting route. I can imagine this being a regional specialty which is famous throughout Firene. 

Apple pie - This dish is inspired by Tarte aux Pommes. It is a simple, industry dish of Apple slices under a buttery crust. The more indulgent version, 'Tart Normande', is smothered with a thick layer of cream. 

Pickled cabbage - This dish is inspired by 'choucroute garnie' (garnished sauerkraut), which is basically fermented cabbage. It is a specialty in the Alsace region of France. I can imagine a region in Firene where this would be a popular accompaniment to heavy meats. 

Potato pancakes - This dish is inspired by pommes paillasson ('doormat potatoes') also known as darphan pommes. The name comes from the shredded potato resembling a straw mat. In medieval times this was a dish eaten by farmers.

Steamed dango. There is the Japanese version of steamed dango that is made with rice flour and glutinous rice flour made into little dough balls and placed on a skewer. The description of the dish sounds like it is inspired by 'Brioche' (to knead and stir)rather than Japanese steamed dango. In France each region has their version of the recipe. I can imagine this would be true in Firene.  

Onion quiche - This dish is inspired by 'quiche Lorraine' which is a local delicacy in the Lorraine region of France. Purists believe that the addition of certain ingredients do not create a true quiche Lorraine. I can imagine there being debate about what makes a true Onion quiche and what additions are acceptable.

Apple and Cheese Toasties - This dish is inspired by 'French toast'. In France it is called 'pain perdu' which means 'lost bread' because it is a way to use stale bread.

Peach cake - This dish is inspired by peach Moelleux (soft). It is an easy to create cake that is satisfyingly gooey.

Caramel nut cake - This dish demonstrates the Firenze love of everything rich and buttery. It is based on a recipe from the Aveyron region of Southern France. The walnuts are roasted with caramel, and the cake is topped with a light, icing sugar meringue.

Syrup simmered berries - This dish is inspired by 'compote' which means 'stewed fruit'.  It is easy to prepare, made from inexpensive ingredients and contains no dairy products. It was believed that  fruit cooked in sugar syrup balanced the effects of humidity on the body.

Jelly doughnuts - This dish is inspired by 'Beignet' ('bump'). They can vary in shape, the flour used for the dough, and the filling. 

Emporer's mess - This dish is inspired by 'Kaiserschmarrn' ('Emperor's Mess') and it is a lightly sweetened pancake that takes its name from the Austrian emperor Kaiser Franz Joseph I. 

Omelette - Once again this dish demonstrates the Firenze love for local specialties. This dish is inspired by 'Provençal omelette'. The omelette is filled with ingredients that represent the region. 

Crepe pizza - This dish is based on French savoury crepes. With Firene being nature and season oriented, I like the idea that the Firenze have traditions surrounding the making of crepes like the French Dom In France Pope Gélase I distributed crepes to pilgrims and The tradition kept going and became known as Le Jour des Crêpes" ("The Day of the Crêpes"). The day is also celebrated by many as the day that marks the transition from winter to spring. I can imagine the Firenze having dishes that represent the changing of the seasons. The colour and shape of crepes is meant to symbolise the sun after winter and using the wheat of the previous harvest is meant to bring good luck for the next harvest. If you flip a good coin while cooking the crepe it is meant to bring good fortune. We know that the Firenze have many little folk tales and superstitions from Celine's supports with Alear. It is not unreasonable to assume that similar tales apply to food. In a pastoral country, Harvest would be a very important time of year.

Steak fries - This dish is inspired by French fries. A quick, cheap hearty meal.

Grape pastry - This is mentioned as the specialty of Louis's home town. I wonder if this is based on grape clafoutis made with a golden variety of grapes from the little town of Moissac, in the south-west of France known as 'Chasselas de Moissac'.

Tea rooms and folk food stalls (snack stalls) are shown to be popular in Firene by many of Celine and Chloe's support conversations. From Chloe's support conversations we learn that the nobility can have a snobby attitude to some local delicacies. 

[loominggaia]

What is the economic model and bases of each great kingdom? Where do they fall on the free market to planned/command economy scale? What are each of their chief exports and imports?

I'll be honest, I don't know enough about economics to get too deep into this stuff. But I can tell you a little about each kingdom's biggest industries.

Folkvar: Exports lumber, ships, and fish. Folkvar's shipmaking industry is second to none; they build solid water crafts and sell them to buyers all over the globe. Most of the world's everfloe crystals come from Folkvar, which are essential for refrigeration and air conditioning.

Matuzu: Exports a little of everything because Matuzu owns a huge, megadiverse chunk of land with lots of resources. Most of the world's spices come from Matuzu. Its most famous exports are palm wine, culture, and schooling. The World Athenaeum generates a lot of money for the kingdom.

Lamai: Exports lumber, sugar, and pharmaceuticals (and lots of illegal drugs too...) Lamai is quite independent resource-wise and doesn't need to import much. It has abundant jungles above its vast underground labyrinths. These labyrinths are where most of its people live and they are expanding all the time. The excess dirt and rocks have to go somewhere, so its biggest exports are actually soil and minerals.

Yerim-Mor: Known for exporting a lot of dreamleaf, coconuts, and dates, all of which grow well in its territories. It also one of the last places on Gaia that still exports crude oil, which it sells to Zareen and Damijana. But its economy relies on its dirty factories the most, which produce goods for kingdoms bound by the Nymph Pact. Nymph Pact kingdoms outsource production to Yerim-Mor to keep their own native nymphs from revolting. Yerim-Mor suffers nymph revolts, but the Divine of Hate helps protect the kingdom from these nymphs in exchange for blood sacrifices. It's complicated. This kingdom is a mess...

Zareen: Exports factory goods similar to Yerim-Mor, but is also the world's top exporter of entertainment media (books, music, films, etc.) This is the only place where advanced technology like bucketheels and motor vehicles are manufactured, which they used to sell to the Burmek Commonwealth. Since Burmek collapsed, they can only sell their great technologies domestically. Zareen is unable to produce its own food, so they rely almost completely on food imports to feed their populace--mainly from Evangeline. Zareen once had a robust petrol industry but today it is dwindling as their oil wells run dry. Their media/entertainment industry has replaced oil as their main source of income.

Evangeline: Its main export is food, but slaves/trafficking victims make a big chunk of dark revenue thanks to Kelvingyard's illegal foreign dealings. Evangeline exports its meat and produce all over the world. It's only able to do this because of its slave labor, which keeps food costs low for foreign buyers. Also exports a lot of fertilizer and leather thanks to its huge livestock populations.

Mogdir: This kingdom has many prestigious arcane schools that make a lot of revenue. Its main exports are magical goods and services, such as potions, enchanted objects, and magical procedures. It also exports unique foods and ingredients like pitter cheese.

Etios: Exports food, lumber, and minerals--particularly salt. Etios is bound by the Nymph Pact and doesn't allow refineries in its borders, but it does export raw materials like wood and iron to be refined elsewhere. Etios also happens to be the biggest exporter of minotaur milk in the world. This milk is very nutritious and well-tolerated by all species, so it's used in care settings like hospitals, nursing homes, and orphanages worldwide. It's also marketed as a health-boosting supplement in some regions.

Seelie: Exports many unique specialty goods you can't get anywhere else. Goods like sheener wings (metallic beetle shells used for crafting), glimbee honey (used in cuisine), unique crystals (used by mages), and so on. Seelie has a surprisingly big fishing industry too, mainly harvesting corals and mollusks.

Unseelie: Its main exports are controversial items that usually end up on foreign black markets. We're talking about the bones and blood of peoples, shrunken heads, illicit potions, hardcore drugs, brutal enchanted weapons, and questionable porn. There aren't many laws in the Seelie Court, so these things are produced quickly and exported freely. The hard part is getting them into other kingdoms, but criminal gangs have made an entire business out of that...It's more "legitimate" exports are pot ash, crude oil, and minerals.

Damijana: Its the world's biggest exporter of pyre crystals, thanks to its prison mines on Slegelse Island. But actually its largest export is bureaucracy. Damijana boasts uniquely high literacy rates compared to other kingdoms, meaning most of its population can read and write quite well. Because of this, other kingdoms outsource a lot of their paperwork like drafting, editing, legal documentation, and so on to Damijana offices. Damijana boasts the most efficient offices in the world, able to crank out everything from written documents to animated films very quickly. Even Zareen Empire outsources a lot of their paper-pushing to Damijana because it can get done faster, cheaper, and more reliably here.

Alliance: Whatever it exports is done so under the table, because the World Athenaeum has deemed the Aquarian Alliance a "terrorist group" and condemns any kingdom who openly trades with them. But the Alliance has many valuable goods to sell, such as slaves, potions, food, and rare minerals, and it can do so cheaply to whoever is willing to defy the Athenaeum. Aside from black market dealings, the Alliance makes most of its money through raiding and foreign extortion. They're like the big kid who shakes everyone down for their lunch money and somehow turned that into a career.

*

Questions/Comments?

Lore Masterpost

[khazanaqueen]

Halal Food in Canada: A Growing Trend and What You Need to Know

As Canada's multicultural landscape continues to expand, the demand for Halal food has seen significant growth across the country. Halal food, which adheres to Islamic dietary laws, is becoming more accessible, thanks to an increase in Halal-certified restaurants, supermarkets, and specialized food suppliers. Here’s an overview of Halal food in Canada, including what makes food Halal, where to find it, and why its popularity is on the rise.

What is Halal Food?

"Halal" is an Arabic term meaning "permissible." In the context of food, Halal refers to products prepared according to Islamic dietary laws. These rules prohibit certain foods and specify a method for slaughtering animals that ensures the meat is pure and lawful for Muslims to eat. The guidelines for Halal food focus on cleanliness, humane treatment of animals, and ethical sourcing. Top bangladeshi Restaurant in Toronto

For food to be Halal, it must meet specific requirements, including:

No Pork or Pork By-Products: Muslims are prohibited from consuming pork, so Halal foods are entirely free of pork or any by-products.

No Alcohol: Any food containing alcohol is considered Haram (forbidden).

Halal Slaughter Process: The meat must come from an animal that has been slaughtered while invoking the name of God (Allah), following a swift and humane process.

Clean Ingredients: Foods must not contain any Haram (forbidden) ingredients, such as gelatin derived from non-Halal sources.

The Rise of Halal Food in Canada

Canada’s Muslim population has been steadily growing, especially in urban areas like Toronto, Vancouver, Montreal, and Calgary. According to recent statistics, there are over 1 million Muslims in Canada, comprising about 3% of the national population. This growing demographic has increased demand for Halal options, which is why Canadian food suppliers, grocery stores, and restaurants are embracing Halal certification to cater to this expanding market.

Additionally, the Halal food industry isn’t just catering to Muslims. Many non-Muslims in Canada are increasingly choosing Halal food due to its reputation for strict ethical standards, animal welfare practices, and quality assurance. The focus on humane treatment and cleanliness resonates with Canadians who prioritize ethical consumption.

Finding Halal Food in Canada

Finding Halal food in Canada has become easier than ever. Here are some of the top ways you can locate Halal-certified products across the country:

Halal Grocery Stores and Supermarkets: Many major grocery chains, like Walmart, Loblaws, and Sobeys, now carry Halal-certified meat and products. Specialty stores such as Al-Rahman Halal Meat and Paramount Butcher Shop in Ontario, as well as Madina Fine Foods in British Columbia, also cater to Halal consumers.

Halal Restaurants: Canada boasts a wide variety of Halal restaurants serving diverse cuisines, from Middle Eastern and South Asian to Western and fusion dishes. In cities like Toronto, Vancouver, and Montreal, restaurants such as Paramount Fine Foods, Nando’s, and The Halal Guys offer Halal-certified meals that meet the dietary needs of Muslim patrons.

Halal Certification Labels: When shopping, look for certification labels from recognized organizations, like the Halal Monitoring Authority (HMA) in Canada. These certifications provide assurance that the food products meet Halal standards.

Halal Food Apps and Directories: Apps like Zabiha, Halal Advisor, and websites like Halal Foodie make it easy for consumers to find Halal food options in their area. These tools list Halal-certified restaurants, grocery stores, and butchers, making it convenient for users to access Halal food throughout Canada.

The Importance of Halal Certification in Canada

To meet the standards of Halal, food suppliers and restaurants often seek certification from a recognized Halal authority. In Canada, organizations like the HMA and the Canadian Halal Food Certification offer certifications after thoroughly inspecting and verifying compliance with Halal standards. Certification is essential for building trust with consumers, ensuring they can confidently choose products that meet their dietary needs.

Why Halal Food is Popular Beyond the Muslim Community

In Canada, Halal food is increasingly appreciated by a diverse audience. Non-Muslims are drawn to Halal options for several reasons:

High Ethical Standards: Halal practices emphasize humane treatment of animals and environmentally conscious farming.

Health and Quality: Halal standards promote cleanliness and health, which aligns with the values of consumers looking for high-quality food.

Cultural Curiosity: As multiculturalism flourishes, many Canadians are exploring Halal food for its unique flavors and quality, whether it’s Halal-certified pizza, shawarma, or biryani.

Conclusion

With its growing availability and popularity, Halal food is becoming a staple in Canadian dining. The increase in Halal-certified grocery stores, restaurants, and food apps means that Canadian Muslims have more options than ever, while non-Muslims can also explore the benefits of this dietary tradition. Whether you’re a local resident or a visitor, Canada offers a variety of Halal food choices that cater to diverse tastes and dietary needs. As demand continues to rise, Halal food is set to become an integral part of Canada’s food landscape, reflecting the nation’s inclusive and multicultural values.

[zestyhu]

From Passion to Profit: How to Start a Spice Business and Succeed

The allure of spices has transcended centuries, bringing vibrant flavors and rich histories to kitchens worldwide. For entrepreneurs, venturing into the spice industry offers an exciting opportunity to combine cultural appreciation with profitable business potential. If you’ve ever wondered how to start a spice business, this guide will walk you through the essential steps to launch and grow your own venture.

Discover Your Niche

The spice market is vast, encompassing everything from single-origin spices to unique blends and exotic herbs. Begin by identifying a niche that sets your brand apart. Will you focus on organic spices, specialty blends, or rare imports? Conduct market research to understand consumer preferences and spot gaps in the market.

Build Relationships with Suppliers

Quality is king in the spice business. Establishing relationships with reliable suppliers ensures that your products meet high standards. Whether sourcing from local farms or importing from international markets, vet your suppliers to confirm their adherence to quality, sustainability, and ethical practices.

Develop a Business Plan

A comprehensive business plan is your roadmap to success. It should include your niche, target audience, competitive analysis, pricing strategy, and financial projections. Your plan will not only guide your operations but also attract potential investors or secure financing if needed.

Ensure Compliance and Licensing

Selling food products, including spices, involves meeting specific legal requirements. Research the necessary permits, certifications, and labeling regulations in your region. For example, in many countries, food businesses must comply with health and safety standards and include clear ingredient labels and nutritional information.

Invest in Branding and Packaging

In a competitive market, eye-catching branding and packaging can make all the difference. Your brand should convey the essence of your spices—whether it’s exotic, traditional, or health-focused. High-quality, resealable packaging can help maintain freshness while enhancing customer experience, and that is another way of how to start a spice business.

Establish an Online Presence

In today’s digital age, an online presence is crucial for reaching a wider audience. Develop a professional website with e-commerce capabilities to showcase your products. Leverage social media platforms to engage with your audience, share recipes, and promote special offers. Consider selling on popular marketplaces like Amazon or Etsy to expand your reach.

Focus on Marketing and Networking

Effective marketing is essential to build brand awareness and drive sales. Collaborate with food bloggers and chefs to feature your spices in recipes, host tastings at local markets, or attend food expos. Networking within the industry can open doors to partnerships and valuable insights.

Scale Your Business

As your spice business gains traction, explore opportunities to expand. Introduce new products, enter new markets, or offer wholesale options to restaurants and retailers. Continuously gather feedback from your customers to refine your offerings and improve customer satisfaction.

Final Thoughts

Starting a spice business is a journey filled with creativity and growth potential. By focusing on quality, branding, and strategic marketing, you can turn your passion for spices into a thriving enterprise. With the right approach, your business could soon be adding flavor to tables around the world.