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futuremarketreports · 4 years ago

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Durian Fruit Market 2025 Report by Revenue, Key Drivers by Manufacturers, Upcoming Trends

The global Durian Fruit Market size is projected to touch USD 28.6 billion by 2025 and registering a 7.2% CAGR over the forecast period from 2019 to 2025, according to new report by Million Insights. The growth of this market is majorly driven by increasing demand for cross-cultural cuisine along with the expansion of the tourism industry. In addition, rising awareness related to health benefits of durian fruit among consumers is expected to spur product demand. This fruit helps to control sugar level and reduce the risk of cancer due to having an anti-oxidant, antidepressant and anti-aging properties.

Request a Sample PDF Copy of This Report @ https://www.millioninsights.com/industry-reports/global-durian-fruit-market/request-sample

Market Synopsis of Durian Fruit Market:

Among products, the frozen pulp & paste dominated the market and held the largest market share of over 70.0%, in 2018. Only a few countries such as Thailand and Malaysia produce durian fruits and these countries export this pulp in frozen form worldwide, thereby this segment has gained the largest market share. The frozen pulp is very easy to consume instead of whole fruit which is again expected to augment segment growth. In addition, this product is used in several food products such as yogurt, pizza and ice cream due to increasing consumer willingness to experience exotic flavor.

Asia Pacific accounted for the largest market share of more than 96.0%, in 2018. Malaysia and Thailand are two major durian fruit producing countries across the globe. In terms of consumption China, Hong Kong, Vietnam and Thailand are the key consumers.

Supermarkets & hypermarkets accounted for the largest durian fruit market share of over 45.0%, in 2018 and projected to lead the market over the forecast period. However, the online sales channel is anticipated to grow with the highest CAGR of more than 9.0% from 2019 to 2025. The increasing influence of the internet and online websites are affecting the purchasing decisions of buyers due to the availability of discounts, offers and hassle-free product delivery.

The major players included in market are TRL (South East Asia) SdnBhd, Agri Foods Public Company Limited, Thai Interfresh Co., Ltd.Top Fruits SdnBhd, Sunshine International Co., Ltd., Grand World International Co., Ltd., Hernan Corporation, Chainoi Food Company Limited, and Charoen Pokphand Group.

View Full Table of Contents of This Report @ https://www.millioninsights.com/industry-reports/global-durian-fruit-market

Table of Contents:-

Chapter 1 Methodology and Scope

Chapter 2 Executive Summary

Chapter 3 Durian Fruit: Market Variables, Trends & Scope

Chapter 4 Durian Fruit: Product Estimates & Trend Analysis

Chapter 5 Durian Fruit: Application Estimates & Trend Analysis

Chapter 6 Durian Fruit: End-use Estimates & Trend Analysis

Chapter 7 Durian Fruit: Industrial End-use Estimates & Trend Analysis

Chapter 8 Durian Fruit: Regional Estimates & Trend Analysis

Chapter 9 Competitive Landscape

Chapter 10 Durian Fruit: Manufacturers Company Profiles

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vietnamtour-blog · 5 years ago

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10 Amazing Fruits of Vietnam

Like the friendly Vietnamese people, exotic fruits greets you in almost every corner of Vietnam. The country’s fertile deltas and tropical climate, as well as its more temperate plateaus, means that a whole lot of species, fruit-bearing ones would thrive here. In fact, Vietnam ranks among top bio-diverse countries regardless of its small land area.

Not only are fruits packed with a bunch of vitamins and flavors, but they also have very good prices here. What a better way to rehydrate yourself with this superb healthy snack? If you are looking for tropical fruits to try in Vietnam, look no further as this article is about the lush exotic world of Vietnam’s fruits!

Mangosteen | Măng Cụt – the Queen of tropical fruits

Photo: Cooky.vn

Fresh mangosteen is quite rare outside Southeast Asia, so it is definitely a must-eat. Mangosteen looks like a giant purple nut, its thick rind protects the juicy white flesh inside. Take a section and pop into your mouth, and you will love the distinctive sweet and sour flavor that reminds strawberry and grape.

How to pronounce it: Măng cụt (mang kut)

Mangosteen season: mid-April to August

How to try it: Eating raw or juicing

Custard apple | Na in the North, Mãng Cầu in the South

Photo: VnExpress

Custard apple, sometimes called sugar apple, is rich and creamy, full of antioxidants and vitamin C. It has quite an interesting appearance, with grainy “eyes”, which will turn from green to white when ripe. Peeling its skin, the inside is sweet and fragrant with notes of melon, apple, and custard.

How to pronounce it: Mãng Cầu /mang kou/ or Na /na:/

Custard apple season: late July to early September

How to choose and try custard apple: Pick ones that are firmer and bigger with white eyes, and possibly, a small crack between the stem and the pulp. The best way is to eat them as they are to fully enjoy this exotic yumminess.

Rambutan | Chôm Chôm – the Hairy Cherry

Photo: Thanhnien.vn

Unofficially known as Hair or Colorful cherry, rambutans are delicious as they are vibrant. Peeling their red hairy rind away reveals a soft, white, translucent flesh of rejuvenating flavor. This fruit is mostly grown in the Mekong Delta, yet you would easily spot these typical bright red colonization in marketplaces around the country.

How to pronounce it: Chôm chôm

Rambutan season: May to Oct.

How to choose and try rambutan: Best to buy when it is still attached to the branches. Be prepared, eating this one can get a bit messy due to its juicy pulp. You might bite a bit of seed exterior at first, but will get adept soon, I’m sure!

Dragon Fruit | Thanh Long

As its name suggests, this fruit has quite an unearthly look, with thick pink skin and green extensions that resemble “dragon fin”. The pulp looks somehow like kiwi fruit in white or reddish color, yet the flavor is totally different. It is not very flavourful indeed, much on the watery and delicate side, hence, it is normally served at the end of a meal as a palate cleanser.

How to pronounce it: Thanh Long

Dragon fruit season: all year round

More on this: DRAGON FRUIT – A WONDERFUL “FIREBALL”

Mangos | Xoài

Among the best tropical delights, mangos come in varieties in Vietnam. Its sweet and refreshing pulp with notes of citrus, melon, and honey will leave you coming back for more. A few different ways of eating it – one national obsession is eating green mango as a savory snack dipped in chili salt or shredded to salad (gỏi xoài).

How to pronounce it: Xoài

Longan | Nhãn

A lesser-known sibling of lychee and rambutan, longan is much loved by Vietnamese for its booming sweet flavor. This fruit originates from Can Tho – Vietnam’s fourth-largest city and the largest in Vietnam’s southern Mekong Delta. It is called “dragon’s eye” in Vietnamese for the black seed that looks like an eyeball.

How to pronounce it: Nhãn

Longan season: June to August

Best way to try longan:

Chè hạt sen nhãn lồng (sweet soup with longans and lotus seeds) is the perfect treat on a hot summer day.

Long nhãn sấy khô (Dried longan) can be brought home as gifts for your loved ones. It is actually a traditional Vietnamese medicine that support sleeps and balance. Dried fruits will last pretty long – from 6 months to 1 year if properly stored.

Pomelo | Bưởi

Pomelo is like grapefruit’s parent, but with a milder taste and no bitterness. From the outside, it has the same texture as grapefruits with green and faintly yellow skin. Once you peel off its distinctive thick rind, the fresh pulp appears with little sacs of juice. You can find numerous types of pomelo around Vietnam, yet the most popular one for sweet and slightly sour taste is Bưởi Năm Roi. The pomelo is a must-have fruit in Mid-Autumn Festival and Tet – Vietnamese Lunar New Year.

How to pronounce it: Bưởi

Pomelo season: all year round, best in autumn

Best way to try pomelo:

Pomelo is often eaten raw, dipped in chili salt to taste, or put in savory salads like gỏi bưởi. For its thick bitter rind, the Vietnamese have a very wise way to sweeten it into a superb sweet dessert Chè bưởi (Pomelo sweet soup).

Gifts from pomelo:

Pomelo essential oil: this one will breathe new life to your scalp and hair for its antioxidants-rich properties. Say goodbye to hair fall!

Photo: Chè bưởi. Source: www.savourydays.com

Guava | Ổi

Amazingly rich in antioxidants, vitamin C, potassium, and fiber, guava is very much popular in tropical countries. It has light green skin with a mild sweet and sour taste. It comes in two kinds in Vietnam – either pink or white inside. The pink ones are best for juicing, and the white ones are crunchier and usually eat raw, with a chili salt mix.

How to pronounce it: Ổi

Guava season: all year round

Passionfruit | Chanh Leo

You can easily spot this purple, tennis ball-shaped fruit at any streetside cafe at any season. Inside its thick rind are a vibrant yellow jelly, edible black seeds with a refreshing aroma of lemony fragrance. It smell will definitely brighten up your day.

How to pronounce it: Chanh leo

How to try passion fruits:

Eat raw

Passion fruit juice

Passion fruit yogurt served with crushed ice

Banana | Chuối

High in potassium, fat-free and cholesterol-free, a good source of vitamins C, B6 and manganese and fiber, bananas aren’t just monkey business. This tropical fruit is widely available in Vietnam, often sold in a bunch of 15 to 20 fruits, at a very good price. $2/bunch.

How to pronounce it: Chuối

Banana season: all year round

Jackfruit | Mít

Easily confused with durian, jackfruits are similar in its bumpy mossy exteriors but much different once they are open. It has a milder fragrance than durian, with a note of honey and mango, coupled with the gummy texture and sweet peachy taste. In fact, jackfruit can grow to be the largest and heaviest fruit on earth.

How to pronounce it: Mít

Jackfruit season: All year round

How to eat it:

Eat raw: tear the segment apart into strings and savor its delicate sweet taste

Hoa quả dầm (mixed fruits) or sữa chua mít (jackfruit yogurt), which usually contain a variety of tropical fruits, yogurt, tapioca pearls, and coconut cream. All add up to a sweet treat for all family members.

Dried jackfruit

Best way to try ‘em all: a bowl of mixed fruits!. Photo: Grab Vietnam

Should you need further information, please contact our travel consultants at [email protected].

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EVERYTHING YOU NEED TO KNOW ABOUT VIETNAM MARKETS

A WONDERFUL TRIP ON THE MEKONG DELTA

Source: https://blog.evivatour.com/10-amazing-fruits-of-vietnam/

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researchreportinsight · 5 years ago

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Diabetic Food Products Market - Industrial Outlook, Company Shares, Analysis, Growth, Forecast to 2028

12 September 2019 - Global Diabetic Food Products Market is anticipated to grow significantly in the forecast period owing to the growth in diabetic population. Diabetic food products help control diabetes. They reduce symptoms and dangerous effects of diabetes. The diabetic foods include low quantity sugar and carbohydrate that control the growth of blood sugar. These foods are not only consumed by the diabetic population but also by others to avoid the risk of diabetes in future.

The major drivers of diabetic food products market include growing awareness for health issues among population, increasing concern for obesity and diabetics, and constant efforts by manufacturers for product innovations to expand their product portfolio. Additionally, rise in applications of diabetic food products in healthcare segment including insulin and medical food is also propelling the market growth. However, high priced diabetic food products is hampering the market growth.

View Full Report with TOC @ https://www.millioninsights.com/industry-reports/diabetic-food-products-market

Growing investments by leading companies in research and development is an emerging trend in the diabetic food product market. However, rising awareness regarding the health hazards of intake of artificial sweeteners is discouraging consumers from purchasing diabetic foods. Nonetheless, growing awareness for diabetic food products is an opportunity for the market.

Diabetic food product market is categorized based on product type, distribution channel, and geography. Based on product type, market is divided into ice cream & jellies, baked products, dairy products, confectionary, dietary beverages, and others. Dietary beverages segment lead the market due to high demand for low-calorie and sugar-free beverages, especially in Europe and North America. Dairy products also holds a larger share of the market owing to the growth in food manufacturing companies in the developing economies.

Based on distribution channel, market is divided into drug store/pharmacies, supermarkets and hypermarkets, online sales, and grocery stores. Supermarkets and hypermarkets segment lead the market due to easy availability of wide range of diabetic foods. Furthermore, online sales channel is also expected to hold considerable share of the market due to increasing internet penetration.

Geographically, diabetic food products market is segmented as North America, South America, Europe, Asia Pacific, and Middle East & Africa. Asia Pacific region is expected to lead the market in the forecast period due to rise in demand from emerging economies like India, Vietnam, Malaysia, China, South Korea, and Indonesia. Growing population and rise in spending power of consumers in these regions is contributing to the market growth. Furthermore, North America is expected to lead the market due to growing geriatric population and rise in health complexities. Europe is also predicted to contribute to the market due to increasing awareness for healthy lifestyle.

The key players in diabetic food products market comprise Unilever Plc, The Coca-Cola Company, Nestle S.A., Kellogg Company, PepsiCo Inc., Mars Inc., Sushma Gram Udyog, Fifty 50 Foods, Inc., Cadbury Plc, Amber Lyn and David Chapman's Ice Cream Limited, and Newtrition Plus Health and Wellness pvt. Ltd among others.

Market Segment:

Leading players of Diabetic Food Products including:

•Nestle Golden Farm Candies

• Uniliver

• Kellogg

• Cadbury

• Mars

• PepsiCo

• Danone

• Kraft Foods

• MARS

• Cargill

Market split by Type, can be divided into:

• Confectionary

• Ice Creams and Jellies

• Dietary Beverages

• Snacks

• Baked Products

• Dairy Products

Request Sample Copy of This Report @ https://www.millioninsights.com/industry-reports/diabetic-food-products-market/request-sample

#Diabetic Food Products Market Report #Diabetic Food Products Market Trend #Diabetic Food Products Market growth #Diabetic Food Products Market Forecast #Diabetic Food Products Market Type

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securepain9-blog · 6 years ago

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The Normcore Cult of Flavored Coffee Creamer

Like all food and beverage trends, fads in the coffee world come and go. Just look at the menu board of your closest Starbucks, where the typical lattes and cappuccinos share space with nitro cold brew, single-origin beans, and the occasional Instagram thirst trap like the Unicorn Frappuccino. Indie coffee houses aren’t immune, either, what with the recent surge in turmeric lattes and the infamous oat milk shortage. But as coffee trends wax and wane, one saccharine-sweet, artificially flavored coffee accompaniment has, for millions of coffee drinkers, remained omnipresent: coffee creamer.

According to market research firm Packaged Facts, overall retail sales for refrigerated coffee creamer in the U.S. neared $2.5 billion in 2015. But it should come as no surprise that creamer is big business: Just take a stroll through your grocer’s dairy section, where shelves upon refrigerated shelves are home to numerous varieties. There’s sugar-free, all-natural, almond- and soy-milk based, and Starbucks Frappuccinos have nothing on the creamer industry in terms of sheer number and variety of flavors. In addition to the stalwart flavors like vanilla, hazelnut, and Irish cream, the big creamer makers are constantly releasing new flavors, many of which are collaborations with iconic sweets brands like Reese’s, Oreo, Snickers, Cinnabon, Hershey’s, and Girl Scout Cookies.

While drinking coffee black may carry a certain cache (look at fictional characters like Twin Peaks’s Dale Cooper for evidence of the tough-guys-drink-black-coffee trope), the fact is most people sweeten and/or lighten their coffee. Lauren Start, senior brand manager for coffee creamer giant International Delight, says that “while two-thirds of adults in the U.S. drink coffee, nearly 80 percent add something delicious to their cup,” be it flavored coffee creamer, milk, and/or sugar or another sweetener, citing data from the National Coffee Association’s 2018 Coffee Drinking Trends report.

A lot of people are drinking coffee creamer, and it can’t just be your parents.

That’s despite a strong pretension against using flavored coffee creamer among certain sects of coffee drinkers — a sentiment that can at least partially be owed to the so-called “third-wave” coffee movement that took hold in the early 2000s. To say nothing of flavored creamer, many coffee aficionados insist that the only proper way to drink coffee is black, no sweetener or milk of any sort in sight, which can obscure the flavors and aromas of quality beans. Flavored creamer may be the most normcore thing one can add to their coffee, but the numbers don’t lie: The refrigerated liquid coffee creamer market has been steadily growing. A lot of people are drinking it, and it can’t be just your parents.

Coffee creamer can be divided into two general categories: the non-dairy powdered variety, and the liquid variety, which can be either completely non-dairy or contain some milk derivatives, and comes in a mind-boggling variety of flavors. “Our seasonal lineup gives us the opportunity to get creative,” says Start, pointing to recently released International Delight flavors like Peeps, which turns the chick-shaped Easter marshmallow candies into a liquid for your morning coffee. (A Hy-Vee grocery store in Fort Madison, Iowa offers an extremely sweet pro tip on their Facebook page: Use it to spike a glass of chocolate milk.)

The reality is not all of us are brewing single-origin beans in a French press or frothing up oat milk turmeric lattes every morning, making creamers a pleasant flavor addition. “I don’t make the best coffee,” admits Liz Sigue, a software analyst from New Orleans, who says using creamer helps the “daily maintenance coffee” she brews at home when she can’t make it to a coffee shop for a nitro cold brew or other fancier beverage. Others use creamer situationally, such as to give watery diner or office coffee a boost or to doctor up a cup of Folgers brewed at their parents’ house.

Even within the ranks of devoted coffee creamer drinkers, there are those who eschew the more wacky flavors and stick to the classics: Sigue says her ride-or-die creamer is the Sweet Cream flavor from Coffee Mate’s Natural Bliss line, noting, “I generally don’t try the crazy flavors, because they tend to be way too sweet and sugary tasting for me.”

Coffee snobbery aside, much of the more recent backlash against coffee creamer has to do with the “natural” foods obsession that began in the early aughts. News articles and blogs warn that coffee creamer could contain titanium dioxide, hydrogenated oils, dipotassium phosphate, and artificial flavors — though none of those substances have been shown to be harmful in the minuscule quantities contained in the couple tablespoons of creamer that the average person likely uses on a daily basis. Indeed, sales of “natural” coffee creamer products have boomed in recent years, such as Coffee Mate’s Natural Bliss line, which launched in 2011 touting no GMOs and no artificial ingredients. The line also reflects the rise of alternative milks, and now includes coconut milk and almond milk creamers. International Delight is hopping on the “healthier” bandwagon, too, with recent or forthcoming product launches in the plant-based, organic, and/or sugar-free categories.

While many coffee pros turn up their noses at the very idea of creamer, Mike Mettendorf, a veteran barista and owner of State Street Coffee in Dallas, takes a different tack. “Would it be a shame to pour down some powdered cream over a cup of a beautiful, floral and sweet, washed Kenyan coffee, roasted recently and brewed with skill and intent?” he asks. “A little, but a good barista wouldn’t hold it against you.”

Judging by the way sales of coffee creamer continue to rise, it seems evident that the increasing popularity of indie coffee shops, fancy brewing methods, and availability of better coffee overall isn’t hurting the creamer market. In fact, Ana Defendini, marketing manager for Coffee Mate, Nestle USA, thinks the rise of “third-wave” coffee has only helped the creamer biz. “If anything, I think all of that stuff that’s happening in what we call out-of-home coffee [coffee shops, etc.] is encouraging consumers to be more adventurous, and just be more willing to try new flavors that they wouldn’t have before,” she says. In corporate retail lingo, Coffee Mate has “borrow[ed] from coffee house equity” by launching coffee shop-inspired flavors like caramel macchiato and, more recently, an oat milk creamer to capitalize on the runaway popularity of Oatly, an alternative milk that coffee shops couldn’t keep in stock a few months ago.

And of course, while pumpkin spice coffee creamer may be a decidedly American phenomenon, making coffee sweet and creamy is not. One of Vietnam’s most popular drinks (and exports) is ca phe sua da, drip-filter coffee mixed with sugary sweetened condensed milk and served over ice; in North India, coffee drinkers at home often combine it with frothed milk and sugar for a sweet, foamy drink. But the U.S. represents a stronghold for coffee creamer consumption: Nestle is one of the world’s leading coffee creamer producers, and while its Coffee Mate brand is also sold in Canada, Mexico, and Japan, its biggest market is America. (The U.S. is the largest market for International Delight, too, though it can also be found in Canada.)

Oat milk or no oat milk, it’s doubtful coffee creamer will ever actually become cool — but its loyal users seem unlikely to care or even notice. Mettendorf says his mother’s creamer of choice is Coffee-Mate French Vanilla, and despite his years behind the bar as a professional barista, the creamer still maintains a certain allure. “It’s how I first drank coffee and surprisingly, its rich quality and deep flavor aren’t ones we’ve ever been able to replicate in my 15 years of concocting homemade flavor syrups and signature coffee drinks,” he says. “But, like ketchup on a $40 steak, maybe keep it away from the good stuff.”

Whitney Filloon is Eater’s senior associate editor.

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Source: https://www.eater.com/2019/2/28/18243753/coffee-creamer-cult-coffee-mate-international-delights-nestle-flavors-french-vanilla-snickers

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devyani123 · 4 years ago

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Latest Market Research Fructose Market Size 2020-2027

Fructose market is expected to reach USD 10.18 billion by 2027 growing at a growth rate of 4.80% in the forecast period 2020 to 2027. Increasing awareness towards natural ingredients from artificial ingredients will act as a factor for the fructose market in the forecast period of 2020- 2027.

Increasing preferences of low sugar foods, rising awareness among the people regarding the consumption of excessive sugar, increasing applications from beverages manufacturers along with rising demand from various end-use industries are some of the factor that will accelerate the growth of the fructose market in the forecast period of 2020-2027. On the other hand, growing technical innovation in food processing sector along with rising demand of nutritional snack bar which will further boost various opportunities that will lead to the growth of the fructose market in the above mentioned forecast period.

For In depth Information Get Sample Copy of this Report@ https://www.databridgemarketresearch.com/request-a-sample/?dbmr=global-fructose-market

Global Fructose Market By Source (Sugarcane, Sugar Beet, Corn, Fruits and Vegetables), Product Type (High Fructose Corn Syrup, Fructose Syrups, Fructose Solids), Application (Dairy Products, Baked Goods, Beverages, Cosmetics & Personal Care, Sports Nutrition, Drug Formulations, Other Applications), Country (U.S., Canada, Mexico, Germany, Sweden, Poland, Denmark, Italy, U.K., France, Spain, Netherland, Belgium, Switzerland, Turkey, Russia, Rest of Europe, Japan, China, India, South Korea, New Zealand, Vietnam, Australia, Singapore, Malaysia, Thailand, Indonesia, Philippines, Rest of Asia-Pacific, Brazil, Argentina, Rest of South America, UAE, Saudi Arabia, Oman, Qatar, Kuwait, South Africa, Rest of Middle East and Africa) Industry Trends and Forecast to 2027

This fructose market report provides details of new recent developments, trade regulations, import export analysis, production analysis, value chain optimization, market share, impact of domestic and localised market players, analyses opportunities in terms of emerging revenue pockets, changes in market regulations, strategic market growth analysis, market size, category market growths, application niches and dominance, product approvals, product launches, geographic expansions, technological innovations in the market. To gain more info on fructose market contact Data Bridge Market Research for an Analyst Brief, our team will help you take an informed market decision to achieve market growth.

Global Fructose Market Scope and Market Size

Fructose market is segmented on the basis of source, product type, and application. The growth among segments helps you analyse niche pockets of growth and strategies to approach the market and determine your core application areas and the difference in your target markets.

· On the basis of source, the fructose market is segmented into sugarcane, sugar beet, corn, fruits and vegetables.

· Based on product type, the fructose market is segmented into high fructose corn syrup, fructose syrups, and fructose solids. High fructose corn syrup has been further segmented into high fructose corn syrup 42, high fructose corn syrup 55, high fructose corn syrup 65, and high fructose corn syrup 90.

· Based on the application, the fructose market is segmented into dairy products, baked goods, beverages, cosmetics & personal care, sports nutrition, drug formulations, and other applications. Dairy products have been segmented into ice cream, flavoured milk, yogurts, and frozen desserts. Baked goods have been further segmented into pastries & muffins, biscuits & cookies, bread, and others. Beverages have been further segmented into alcoholic beverages, non-alcoholic beverages. Other applications have been further segmented into canned food, condiments, and confectionery.

Make an Enquiry before Buying @ https://www.databridgemarketresearch.com/inquire-before-buying/?dbmr=global-fructose-market

North America dominates the fructose market due to the growing number of population along with increasing health awareness while Asia-Pacific will expect to grow in the forecast period 2020 to 2027 because of increasing demand of processed food along with rising preferences of sugar free products.

The country section of the fructose market report also provides individual market impacting factors and changes in regulation in the market domestically that impacts the current and future trends of the market. Data points such as consumption volumes, production sites and volumes, import export analysis, price trend analysis, cost of raw materials, down-stream and upstream value chain analysis are some of the major pointers used to forecast the market scenario for individual countries. Also, presence and availability of global brands and their challenges faced due to large or scarce competition from local and domestic brands, impact of domestic tariffs and trade routes are considered while providing forecast analysis of the country data.

The countries covered in the fructose market report are U.S., Canada, Mexico in North America, Germany, Sweden, Poland, Denmark, Italy, U.K., France, Spain, Netherland, Belgium, Switzerland, Turkey, Russia, Rest of Europe in Europe, Japan, China, India, South Korea, New Zealand, Vietnam, Australia, Singapore, Malaysia, Thailand, Indonesia, Philippines, Rest of Asia-Pacific (APAC) in Asia-Pacific (APAC), Brazil, Argentina, Rest of South America as a part of South America, UAE, Saudi Arabia, Oman, Qatar, Kuwait, South Africa, Rest of Middle East and Africa(MEA) as a part of Middle East and Africa(MEA)

Read More@ https://www.databridgemarketresearch.com/reports/global-fructose-market

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aditya810-blog · 4 years ago

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FOOD & BEVERAGES

SPECIALITY FOOD INGREDIENTS

Specialty food ingredients include distinct functional food ingredients, sugar substitutes, flavors, specialty starches, acidulants, food preservatives, food emulsifiers, colors, food & beverage enzymes, and F&B starter cultures. Functional food ingredients are the leading specialty food ingredients and accounted for the largest market share in 2014. Functional food includes some bacterial strains and products of plants and animal origins containing physiologically active compounds that are favorable for human health and help to reduce the risk of chronic diseases. Increase in consumer awareness about various types of functional food ingredients including protein & amino acids, vitamins, essential oils, minerals, omega 3 & 6 fatty acids, prebiotics, probiotics, flavonoids & carotenoids, and hydrocolloids; and health benefits of these are the factors driving its major market share in the specialty food ingredients industry. The base year considered for the study is 2014, and the forecast has been provided for the period between 2015 and 2020.

The premium quality of specialty food ingredients and their specialized features such as fermentation, preservation, and emulsion attract food formulators, as these ingredients are targeted for the application type and intended benefit. Fluctuations in raw material prices, slow rate of technology adoption, and consumer perception about E numbers hinder the market for specialty food ingredients. With increasing rates of lifestyle-related ailments and obesity, food and beverage ingredient companies replace their old product lines or add products with probiotics, emulsifiers, and hydrocolloids in a new category to meet consumer demands. The consumption of products with a high nutritional profile will continue to increase, as parents prefer food products that offer nutrition for the healthy development of their children.

Market Dynamics:

Drivers

R&D and technological innovations

Uproar for convenience foods

Nutrition and taste convergence

Growing end-user applications

Restraints

Raw material availability and infrastructural & technological barriers

Vulnerability to seasonal changes

Poor supply chain

Opportunities

Opportunities in the emerging markets

Challenges

Food safety concerns and regulations

Consumer’s perception of E numbers

Industry Insights

The global specialty food ingredients market size was valued at USD 70.34 billion in 2015. Increasing demand for processed & convenience foodstuff, shift in demand for higher nutritious and organic products are expected to drive the industry.

Specialty ingredients are the foremost important products that guarantee the wellbeing of the vast range of processed foods. Specialty ingredients that range from a wide variety of macro ingredients such as fibers, carbohydrates, fats & specific proteins to other micro ingredients including minerals, vitamins & enzymes, all typically perform various functional activities thus enhancing the diet quality and taste.

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These ingredients customarily preserve the texture, enhance color, emulsify, add benefits in processing and ultimately add a superfluous edge health dimension to the produced food. The health, nutritional and technological related functions of these products make thediet pleasant for consumption, tasty, safe, healthy and even affordable. Hence, these advantages associated with the specialty food ingredients are expected to be the major driving factors of the industry.

Apart from these benefits, these constituents are considered as one of the few major options suitable for sustainable processing of foodstuff. These ingredients provide solutions to enhance the efficiency of resource by reducing downstream losses and the entire value chain owing to their extremely effective impact during storage and processing of food.

Ingredients use almost every valuable component of raw materials thus improving the efficiency of resources and raw materials. These products optimize the quantity of raw material required during processing which results in less energy consumption, hence resulting in reduction of greenhouse gas.

Product Insights

The specialty sensory food ingredient segment was the largest product segment in 2016 and is expected to reach a net worth exceeding USD 8 billion by 2025 growing at a CAGR of 5.3% from 2016 to 2025. Sensory ingredients are vital for enhancing taste, smell, flavor and texture of food products. Increasing demand for these ingredients for applications in packaged& convenience foodstuffs and confectioneries are expected to be a major factor driving product demand.

Flavors, enzymes, colorants and emulsifiers are the key sensory elements. Enzymes are used owing to their highly active nature of enhanced reactions and function uniquely to control flavor, texture, process time, extended shelf life and less use of chemical additives. Flavors are one of the most significant constituents as it gives taste to the finished cuisine or product. This segment is characterized as innovative, technical and specialized in nature and its growth parameters include changing lifestyle of consumers and increased demand for convenience foodstuff.

Emulsifiers are used for its blending effects such as modifying oil crystals and preventing water spattering and make appearance more appealing. Emulsifiers are used in bread, ice creams, minced fish products and tofu. These qualities of specialty ingredients are the major factors driving its demand over the forecast period. The colorants also have applications in various types of items including alcoholic & non-alcoholic beverages, bakery stuff, and packaged ready to eat meals.

Regional Insights

Asia Pacific was the largest regional market globally and is expected to generate revenue exceeding USD 39 billion by 2025. The region hosts the largest food processing industry globally. China has the highest number of processing and specialty ingredients manufacturing companies in the region.

Along with this,several industry players are shifting their production bases to the emerging economies in the region such as India, Thailand and Vietnam owing to increasing availability of skilled but cheap workforce. China is also one of the leading exporters of these ingredients. Owing to these factors demand in the Asia Pacific is expected to remain the highest globally.

Europe was the second largest market in 2016. Europe has always been known for its world-famous cuisines and with a shift in consumer demand various innovations of new recepies happen from time to time. Countries in the region such as France, Italy and Belgium are some of the largest importers of specialty ingredients.

The presence of a reasonable number of processing and confectionery companies in Germany and UK add to the production and demand of specialty food ingredients.

Specialty Food Ingredients Market Share Insights

Major industry participants include Naturex, Frutarom, KF Specialty Ingredients, Ingredion, DuPont, PPG Industries, Evonik, Kerry Group and Ashland Inc. The global market is extremelycompetitive owing tothe presence of various fully-integratedmultinationalswhich already have well-established channels for distribution and procurement globally.

Stringent regulations globally are seen more favorable for the organic or naturally derived food ingredients compared to the artificially derived ingredients. The foremostapprehensionin the present scenario is thepreparationprocedures of the organic raw materials along with minimal consumption of artificially derivedelementswithstrict adherence to the regulations.

Report Scope

Attribute

Details

Base year for estimation

2016

Actual estimates/Historical data

2014 - 2015

Forecast period

2017 - 2025

Market representation

Revenue in USD Million & CAGR from 2016 to 2025

Regional scope

North America, Europe, Asia Pacific, CSA, MEA

Report coverage

Revenue forecast, company share, competitive landscape, growth factors and trends

15% free customization scope (equivalent to 5 analyst working days)

If you need specific market information, which is not currently within the scope of the report, we will provide it to you as a part of customization

Segments covered in the report

This report forecasts revenue growth at global, regional & country levels and provides an analysis of the industry trends in each of the sub-segments from 2014 to 2025. For the purpose of this study, Grand View Research has segmented the global specialty food ingredients market on the basis of source, technology, and region:

· Product Outlook (Revenue, USD Million, 2014 - 2025)

· Specialty sensory ingredients

o Enzymes

o Emulsifiers

o Flavors

o Colorants

o Others

· Specialty functional ingredients

o Vitamins

o Minerals

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the-rohank-blog · 6 years ago

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Xanthan Gum Market : Global Industry Analysis and Forecast 2015 - 2021

Xanthan gum is a microbial polysaccharide used as a thickener in several industries such as food and beverages, cosmetics, and pharmaceutical. It is also known by other names such as bacterial polysaccharide, and corn sugar gum. Xanthan gum is manufactured by fermenting corn sugar with a bacterium named Xanthomonas Campestris. After the consumption of food containing xanthan gum, it swells in the intestine and stimulates the digestive tract. Xanthan gum also slows the absorption of sugar in the digestive tract and functions like saliva to lubricate the mouth of people who have Sjogren’s syndrome. Xanthan gums are also used in drilling activities in the oil and gas sector. Food and beverage is the key end-use industry for xanthan gum and the bakery and confectionary industry accounts for the largest demand.

A sample of this report is available upon request @ https://www.persistencemarketresearch.com/samples/4843

The growth of end user industries is the key driver for the global xanthan gums market. Rising disposable income is propelling the demand for food and cosmetics, which is consequently boosting the demand for xanthan gums. The consumption of convenience foods that contain xanthan gums has also increased significantly in the recent past. The increasing population and a growing economically-active population in Asia Pacific is further increasing demand for on-the-go foods. Increasing government investment in healthcare is also boosting pharmaceutical sales across the globe, which is driving the xanthan gums market.

A mounting demand for gluten-free foods is also driving the xanthan gum market. Xanthan gum is used in the gluten-free baking process for several products such as cookies, cakes and pancakes, muffins and quick breads, breads, pizza dough, and salad dressings. Among these, xanthan gum is used in large quantities in the preparation of pizza dough. The nutritional characteristic of xanthan gum further increases its acceptability, as it contains carbohydrates and fiber. One of the greatest restraints for the xanthan gum market is the availability of guar gum as a substitute. However, guar gum is mostly used in ice cream and pastry fillings, whereas xanthan gum finds its largest use in the manufacturing of bakery products. Another restraint for the xanthan gum market is that it is not suitable for people with certain allergies.

Asia Pacific dominated the global xanthan gum market in 2014 owing to increasing demand for bakery and confectionary products from countries such as China, India, Malaysia, and Vietnam. Europe also has a large share in the xanthan gum market thanks to its large bakery and confectionary industries. Key players in the global xanthan gum market include Danisco, Cargill, Pfizer Inc, Jungbunzlauer, Archer Daniels Midland (ADM), CP Kelco, and Fufeng Group Company Ltd.

To view TOC of this report is available upon request @ https://www.persistencemarketresearch.com/methodology/4843

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frigbot-blog · 6 years ago

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Coffee Culture In 2016

Like most cultures, coffee culture is no different really. A group of people brought together by a common interest. What better place than a coffee shop. There is always a buzz, and hive of activity. It attracts in some ways, so many like minded people, and in other ways such a variety. From businessmen, to housewives, students to teachers. Hundreds of years ago, they were popular meeting places for artists. A few years ago, Wine Masters were popping up everywhere, and now the latest trend seems to be becoming a Barrister. We were fortunate enough to be able to interview Winston, one of the top up and coming Barristers in the Country.

These days no matter where I am, or what I am doing, coffee seems to be screaming out at me! Coffee culture, visit here culture! Most people have coffee making machines, and there are shops dedicated to selling only coffee. We are so spoilt for choice, that it is difficult to know which coffee to drink, when, where and why? I am attending a Barristers course early next month, and will be back with loads more information on what all the different coffee beans are, and how to choose between them.

Meanwhile, not sure about you, but I am getting extremely confused between the different ways to drink coffee. Gone are the days when we only had the choice between an espresso and a cappuccino. And worse still, when I grew up, we either had instant or percolated coffee. Now we have a whole range of ways to drink our coffee:

- Latte: A coffee mixed with a frothed milk foam. - Americana: Made by adding hot water to a mug with a tot of espresso coffee in it. - Iced Coffee: Chilled coffee with a dollop of vanilla ice cream. - Cappuccino: A cup of coffee covered in a layer of frothed milk foam. - Skinny Cappuccino. The same as a cappuccino, but made with fat free milk. - Flat white: A cup of coffee with milk. - Espresso: Extremely strong, and dense, with "crema" (coffee foam on the top). Hence, café crema being an alternative name for an Italian espresso. - Macchiato: A cup of frothed milk, filled up with an espresso coffee. - Moccachino: A café latte with chocolate added to it. - Frappe. A coffee with ice, served black or white.

And to make coffee even more enticing, many Countries around the world have their own special coffees, such as:

Caffe Au Lait: France Egg Coffee: Vietnam Turkish Coffee: Turkey Café Bombon: Spain Café Cubana: Cuba Wiener: Vienna Palazzo: USA Caffe De Ola: Mexico

To top it off we have alcoholic coffee drinks, like an Irish coffee, Bavarian coffee, Café royal, Kalua coffee, and even coffee liquors.

I have to say that my favourite is still a cappuccino. It has to be made with the best quality coffee beans, and brimming over the top of the mug with foam. If you can convince me otherwise, please share with me the way you love your coffee.

Winston's Interview..

How did you get involved with espresso coffee. How did it all start?

Without romanticizing too much, there was a complaint in my local newspaper about the bad coffee served in my town. That was about 5 years ago. After reading that I started tasting different coffees trying to figure out what a good cup of coffee really was. This eventually led me to Origin Coffee Roasting where I did a barista course while studying in 2013. I worked part time at a roaster in Somerset West and a market in Woodstock until I completed my studies in June 2014. I started working full time at Origin in August 2014.

What makes you continue to work as a barista? Is the job repetitious?

No it's not repetitious. It may seem that way because, on the opposite end of the bar, it looks like we're just pouring coffee every day but that's far from it. We're using different coffees every day so there's a lot of tasting involved, the weather is always changing which means the coffee pours differently throughout the day so we have to work accordingly, we meet different people every day, face different challenges on a daily basis etc. So far from repetitious. And that's exactly why I continue to work as a barista.

Where do you find your inspiration?

I find my inspiration by looking at all the people involved in the coffee cycle. From the farmer, to the green coffee buyer, the roaster, barista and finally the consumer. To know that I play a role in this process gives me the inspiration to try my hardest to serve the best cup of coffee possible. To justice to those who have played their part before me.

What is the new "in" in the current coffee industry?

To be honest I think that quality has become the new "in" in the coffee industry. More and more café are trying to produce better coffee, which makes things very competitive in terms of quality. This drives the industry in a positive direction. More cafés are also beginning to use alternative or filter brew methods like the aeropress and v60 pourover to make filter coffee. This is best enjoyed black without sugar to ensure that the nuisances and characteristics of the coffee can be picked up.

What kind of coffee do you like/not like to make

I like making all kinds of coffee. There is espresso based coffees like your typical Americano and latte and there is filter brew like the French press or aeropress. I can't say I dislike making certain types of coffees but I do sometimes cringe when customers want an unusual order that takes away the emphasis of the coffee. For example a large milk based with a single shot and soya milk will completely overshadow the flavor of the coffee. But at the end of the day coffee is subjective and we cannot tell the customers what it is they like or dislike, we can only give advice and hopefully guide them.

What is the most time consuming coffee to make?

I'd say the filter methods we use in our café is the most time consuming. The French press takes about 5 minutes to complete. Whereas espresso based takes roughly 2 minutes.

What can you tell me about Coffee Culture?

Coffee Culture. Where do I start? Well right now in the coffee industry (worldwide) we're experiencing what we call "Third wave." "First wave" would be defined as the way our parents might've had their coffee. Instant coffee or a dark roasted Italian blend in the household filter machine. There was no real coffee or café culture. Then, with the arrival of Starbucks and other commercial coffee chains, the "Second wave" of coffee individuals evolved. People became more aware of what they were drinking and the trend of takeaway espresso based drinks like lattes and cappuccinos started.

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maheshposts-blog1 · 8 years ago

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Market Research Report of Vietnam Sweeteners Market: Global Product Intelligence Industry

Albany/New York Pune/India, April, 2017.

Marketresearchdata.net has added a new report on Vietnam Sweeteners Market. The report predicts the market size of Vietnam Sweeteners Market is expected to reach XX billion by 2021.

The report covers the analysis of global as well as regional markets of Vietnam Sweeteners Market. Moreover, the report gives insights into the factors that affect the global as well as regional performance of the market in the short run and in the long run.

Higher GDP, post a severe economic crisis after 2009 was witnessed in Vietnam. The spending confidence of the consumers returned, which, combined with growing personal incomes and rapid urbanization, drove up the sales value of necessities such as sauces, noodles and condiments as well as indulgence and premium segments such as confectionary, ice cream and sweet savoury snacks. In addition, the increasing prevalence of modern lifestyles and western-influenced culture created a huge demand for premium confectionaries such as chewing gum, chocolates, mints and candies in the country. However, this westernization and increasing incidences of diabetes and obesity in the populations restricted the usage of high sugar confectionaries in the country. Busy lifestyles forced the population to depend on fast-food chains and the improper food habits aided further to the increasing Type II diabetes in the region. In 2014 alone, over 3.3 million cases of diabetes and a similar trend of obesity cases were registered. This is resulting in a changing preference of culinary by the public, inclining more towards low-calorie sugar substitutes The food additives that provide a sweet taste like that of sugar while containing significantly less food energy are called sugar substitutes. They can be either of a natural origin or synthetic; which are also called artificial sweeteners. The sugar substitutes are compounds with many times the sweetness of common sugar, meaning, much less sweetener is required to provide the same intensity of flavour and energy contribution is negligible. Diabetic and obese populations owing to their chronic health conditions are seeking for confectionaries that are sugar free and are of low calories. The most commonly used sweeteners are Aspartame, Acesulfame potassium, Sucralose, Saccharin and HFCS. Vietnam Food Administration (VFA) under the Ministry of Health (MOH) is the regulatory authority monitoring the usage of sweeteners by the industries in the region. Increasing use of sugar substitutes by the confectionery players in adoption to consumer demand is driving the market.

Browse full report visit: http://marketresearchdata.net/Reports/vietnam-sweeteners-market

Sweeteners of synthetic origin are employed the most by current industries due to their cost effectiveness and ease of availability. These artificial sweeteners are chemically processed and the manufacturing process is similar to that of bulk drugs. Aspartame and artificial sweetener is obtained by employing a series of steps post an industrial fermentation process. Owing to the swinging economy and constant war scenario with America and China, Vietnam lacks in-house machinery for the production of sweeteners and the facilities are currently being imported from foreign nations. Manufacturers of natural sweeteners are importing the raw material and pursuing the further processing in-house due to unavailability of raw materials in the country. Though the manufacturers seek for an economically feasible sugar ingredient in their products, it is the consumer preference that is driving the confectionary market in Vietnam. Awareness on ill effects related to artificial sweeteners and high calorie sugars along with the medical recommendation to reduce the daily sugar intake, rather than adopting artificial sweeteners is slowly picking pace. This consumer choice had forced the manufacturers to opt for what the consumer desires and a subsequent popularity for the natural sweetener segment was witnessed. The use of Stevia and Xylitol as a sugar substitutes is one such growing trend and this is estimated to be a fastest growing segment.

Table of Contents 1. INTRODUCTION 1.1MARKET DEFINITION 1.2 RESEARCH METHODOLOGY 1.3REPORT DESCRIPTION 2. KEY FINDINGS 3. MARKET OVERVIEW 3.1 INTRODUCTION 3.2 TRENDS IN CONFECTIONERY MARKET 3.3 TRENDS IN SWEETENER MARKET 4. MARKET DYNAMICS 4.1 DRIVERS 4.1.1 HIGH DEMAND FOR NATURAL AND LOW CALORIE SUGAR SUBSTITUTES AMONG FITNESS CONSCIOUS AND OBESE POPULATIONS 4.1.2 HIGHER DEMAND FOR CONFECTIONARIES DUE TO LARGER YOUNGER POPULATIONS 4.1.3 PREMIUMISATION OF CHOCOLATE CONFECTIONERY AND SPIKED SPENDING CAPABILITIES OF CONSUMERS AIDED BY GOVT. POLICIES 4.2 CONSTRAINTS 4.2.1 LACK OF STREAMLINED FOOD & SAFETY REGULATIONS WITHIN THE REGULATORY AUTHORITY 4.2.2 FRICTION FROM THE CONSUMERS PERTAINING TO THE USAGE OF SUGAR SUBSTITUTES 4.3 OPPORTUNITIES 4.3.1 UNEXPLORED NATURAL SWEETENER SECTOR 4.3.2 GROWING STEVIA MARKET IN VIETNAM 4.3.3 RAISE IN MFN APPLIED TARIFFS ON SWEETENER PRODUCTS BY MOF IN VIETNAM 4.3.4 REVISION OF THE LIST OF ADDITIVES APPROVED FOR USE IN FOOD 4.4 PORTERS ANALYSIS 4.4.1 BARGAINING POWER OF SUPPLIERS 4.4.2 BARGAINING POWER OF BUYERS 4.4.3 DEGREE OF COMPETITION 4.4.4 THREAT OF NEW ENTRANTS 4.4.5 THREAT OF SUBSTITUTES 5. MARKET SEGMENTATION 5.1 BY TYPE 5.1.1 SUGARS 5.1.1.1SUCROSE 5.1.1.2 FRUCTOSE 5.1.1.3 LACTOSE 5.1.1.4 HFCS 5.1.1.5 OTHERS 5.1.2 SUGAR SUBSTITUTES 5.1.2.1 SUCRALOSE 5.1.2.2 XYLITOL 5.1.2.3 STEVIA 5.1.2.4 ASPARTAME 5.1.2.5 SACCHARIN 5.1.2.6 OTHERS 5.3 BY APPLICATION 5.3.1 CHEWING GUM 5.3.2 CHOCOLATES 5.3.3. MINT & CANDIES 5.3.4 SWEETS 5.3.5 OTHERS 6. COMPETITIVE LANDSCAPE 6.1 SUPPLIER COMPANIES 6.1.1 MARKET SHARE ANALYSIS 6.1.2 STRATEGIES BY LEADING PLAYERS 6.1.3 NEW PRODUCTS AND INNOVATIONS 6.2 BUYER COMPANIES 6.2.1 MARKET SHARE ANALYSIS 6.2.2 STRATEGIES BY LEADING PLAYERS 6.2.3 NEW PRODUCT DEVELOPMENTS &OTHER INNOVATIONS 7. COMPANY PROFILES 7.1 SUPPLIERS PROFILES 7.1.1. ASIA CHEMICAL CORPORATION 7.1.2. VEDAN VIETNAM ENTERPRISE CORPORATION LTD 7.1.3. CARGILL INC. 7.1.4 VINH NAM ANH COMPANY LIMITED 7.1.5. QUOC TE NAM GIANG CO.LTD. 7.2 BUYERS PROFILES 7.2.1 PERFETTI VAN MELLE VIETNAM LTD. 7.2.2 LOTTE VIETNAM CO. LTD 7.2.3 WRIGLEYS VIETNAM LTD. 7.2.4 BELCHOLAT JSC 7.2.5 KINH DO CORPORATION 7.2.6 BIBICA VIETNAM CORPORATION

To make an enquiry about report visit: http://marketresearchdata.net/Reports/MakeEnquiryRequest/17433.html Reasons to buy this report: 1) Deep insights and comprehensive analysis of global and regional markets 2) Complete coverage of key product types and application segments and their sub-segments through geographies and world market 3) Deep dive into the market share and recent developments of the key players in the industry. 4) Analysis and presentation of evolving market trends, patterns, technological advancements 5) Presentation of market dynamics and factors bearing control over the global and regional markets. 6) Competitive landscapes and insights 7) Opportunity mapping in terms of product developments, research and developments and technological advancements. To know more about us Visit: http://marketresearchdata.net/Welcome/About.html Reasons to choose marketresearchdata.net 1) 24X7 sales support and free analyst time for post purchase queries. 2) Exclusive support from the analysts and industry experts possessing experience over 5 years in the industry 3) Long term relationship management and exclusivity benefits for our clients

To make sample request for report visit: http://marketresearchdata.net/Reports/MakeSampleRequest/17433.html Contact Us: USA/Canada Toll Free: +18006380796 Rest of the World: +919765091631 Email: [email protected] website: www.marketresearchdata.net

#Vietnam Sweeteners Market CAGR #Vietnam Sweeteners Market study #Vietnam Sweeteners Market revenue #Vietnam Sweeteners Market volume #world Vietnam Sweeteners Market End User

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barefoodangel · 8 years ago

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Unicorn Frappuccino is Mind Blowing

The description and marketing is attracting attention. That is for sure.

“The flavor-changing, color-changing, totally not-made-up Unicorn Frappuccino. Magical flavors start off sweet and fruity transforming to pleasantly sour. Swirl it to reveal a color-changing spectacle of purple and pink. It’s finished with whipped cream-sprinkled pink and blue fairy powders.”

Sounds like a promise to a magical land. Oh my goodness. I can just see kids and teens rushing to Starbucks to pick themselves up some magic.

Killing Brain Cells

Starbucks is promoting to the young by blowing their minds with hopeful imagery of unicorn, colors and flavors. The problem is that the imagery alone isn’t going to blow minds: The list of ingredients are loaded with sugar and artificial ingredients that it will literally blow minds…..by overstimulating brain cells to death: killing brain cells.

Suppressing Immune System

According to Dr. Tetayana Obukhanych PhD, Immunologist, sugar reduces the neutrophil cell activities (the kind that guard us from infections) by 50% for 5 hours every time we inject un natural form of sugar in our system.

If a consumer purchases a 24 oz Venti Iced Unicorn Frappuccino, they’ll be consuming 76 grams of sugar with whipped cream.

Opting out of the whipped cream doesn’t make a huge difference in the sugar content.

These are the ingredients in Unicorn Frappuccino

Need an alternative that is not loaded with chemicals and sugar!

Check out this Iced Hazelnut Frappuccino recipe that has very little sugar, the ingredients are healthful. AND kids of all ages seem to like it a lot.

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vietnamtour-blog · 5 years ago

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Hanoi Walking Street - when, where to go

Bustling and youthful, the walking routes around Hoan Kiem Lake is the venue for weekend unwind.

Hanoi Walking Street is the walkways around the Old Quarter reserved for pedestrians on the weekends. This space, first opened in 2016, has been a popular gathering place for Hanoians and tourists here. Various street activities, from music and street dancing, games to endless food counters and cafes are scattered around this most enormous walking area of the capital city. Whatever you like, chances are this place has something to offer you.

If you want the time, place and a guide on what to see, do, eat and shopping in Hanoi walking street, detailed to each street in the arena, this is the article for you!

Where is Hanoi Walking Street?

Hanoi Walking Street is the central downtown of Hanoi. Sometimes it is called Hoan Kiem walking street as it centers around Hoan Kiem Lake – the heart of Hanoi. Below is the map to the pedestrian-only zone and opening time.

Hanoi Walking street map

What time is the walking street organized?

From 19:00 Friday to 24:00 Sunday every week.

When should I get to Hoan Kiem walking street?

In weekend evenings, it is like all of Hanoi come to hang out in this place. If you want a peaceful Hoan Kiem Lake, you may want to wake up as early as 6 AM. The streets are already busy from 7 AM onwards. For the lively atmosphere, a leisure walk at night to stretch your legs and free your mind will do just good.

What are the activities in this walking zone?

Overview of Hanoi Walking Street

Street art live performances

Going down the streets, you can easily see groups of performers with different genres and music styles. You can have a mixed bowl of everything, from vibrant Latin American to contemporary Vietnamese music, Vietnamese traditional art forms, such as Xam singing, Cai Luong Opera to even orchestral one.

The scene of everyone standing side by side, singing along to the music, right in the middle of the street without having to avoid traffic is probably the most fascinating side of Hanoi’s pedestrian streets. No doubt this vibrant atmosphere is drawing locals and tourists each weekend here.

Venues for live street performances: Vietnamese folk music around Hoan Kiem Lake; Popular modern music at the intersection between Ma May street and Dao Duy Tu Street

See more: BARS, PUBS AND BEER CORNERS IN HANOI AND SAIGON

Vietnam folk games

Skipping in a team, Hanoi Walking Street Source: Heo Bo Ro

One of the most attractive activities in Hanoi walking street is the Vietnamese traditional games. At every corner around the lake, you will see groups of locals playing Mandarin square capturing, tug of war, shuttlecock kicking, team skipping… Join the locals, they will be more than happy to welcome you!

Besides the old and traditional, pedestrian streets are also filled with modern street dancing, children play-driving in various battery-powered remote-controlled toy vehicles.

Venue: Around Hoan Kiem Lake

Portrait drawing

Walking around the lake, it is not difficult to get a portrait of yourself by skillful street artists here. It will only take around 20 minutes to half an hour to finish sketching a portrait. If you want to be in good hands, come to 47 Hang Ngang – the shop of a 60-year experience artist, Mr. Bao Nguyen.

Bao Nguyen artist – Photo: Dinh Nha Trang

Price range: 100,000 – 150,000 VNĐ.

Venue: Around Hoan Kiem Lake

Eating local specialties

Honestly, this single part cannot cover endless arrays of street food in Hanoi. Consider this just a quick guide to streets of food to kick start your exploration of Hanoi cuisine.

The Old Quarter is well known for its specialized goods in each street. The same thing happens for food, there are some streets that sell the best dishes of one type. Here is my suggestion to streets/areas for each dish.

First area: Hanoi Weekend market: Hang Dao – Hang Ngang – Hang Duong that connects with Dong Xuan. A bit of everything can be found here, you can have from Vietnamese street food to international dishes, mostly skewers, Korean food, tropical fruits, both fresh and sweetened. This is the place for the mass, so try walking around but not eat too much here.

Second area: The rectangle of Ta Hien – Luong Ngoc Quyen – Dao Duy Tu – Hang Buom street. This place has better “quality” street food, best for a night out with beer. You can have numerous Vietnamese savory snacks like salted chicken legs, fried potato chips while drinking craft beer in Beer Street of Hanoi. On Hang Buom Street, either choose fresh juices, sweet soup (che), sweet rice cake, spring rolls (nem cuon) and Vietnamese salad (nom), or hotpot (lau) as each dish can be very fulfilling.

Lights on in Ta Hien beer street. Photo: Summer Arlert

Thirdly: a miscellaneous of streets for best food in the Old Quar. – Hang Hom: Chicken noodle soup (Pho ga) – Bat Dan: Beef noodle soup (Pho bo) – Hang Manh: Charcoal-grilled pork and vermicelli (bun cha) – Trang Tien: ice cream – Ho Hoan Kiem: Dried beef salad (nom bo kho) – To Tich: mixed fruits dessert (hoa qua dam)

The Phở Gà Street – Hang Hom. Photo: Afamily Vietnam

Shopping in Hanoi walking street

Held every Friday, Saturday, and Sunday from 19:00 onwards, Hanoi Weekend night market is a bustling 3-kilometer stretch of roadside stalls and local food vendors. It connects Hang Dao, Hang Ngang, Hang Duong and Dong Xuan market. You can have pretty cheap goods from over 3000 stalls of numerous small traders here from foods, clothes, accessories, daily goods to souvenirs and handicrafts.

Souvenir shopping on Hang Buom Street. Photo: zing.vn

Aside from the list above, you may also consider buying the following as travel souvenirs:

Conical Hats or Non La

Silk – you can buy silk products at Hang Gai Street also known as Silk Street

Ao Dai, the traditional costume of Vietnam

Lacquer paintings

Salted or Sugared Dried fruits (O mai) in Hang Duong or Hang Da Street

Imitation backpacks and bags

Ceramics from pottery villages

Hanoi is truly a great place for shopping. Most souvenirs and gifts are unique, artistic and creative that you cannot find anywhere else. As bargain is an interesting aspect in Vietnamese market culture, so don’t forget to haggle and take your time choosing that unique souvenir back home.

If you visit Vietnam, definitely spare your weekends in Hanoi. Let’s stroll the walking street to experience the best of this city – its culture and people!

See more:

BEST VIETNAMESE COFFEE BRANDS TO BUY HOME

SHOES AND CLOTHES IN VIETNAM: WHERE TO BUY IN HANOI, HOI AN AND SAIGON (PART 1)

Source: https://blog.evivatour.com/hanoi-walking-street-when-where-to-go/

#hanoi #Walking Street

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barefoodangelblog · 8 years ago

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Unicorn Frappuccino is Mind Blowing

The description and marketing is attracting attention. That is for sure.

Sounds like a promise to a magical land. Oh my goodness. I can just see kids and teens rushing to Starbucks to pick themselves up some magic.

Killing Brain Cells

Suppressing Immune System

If a consumer purchases a 24 oz Venti Iced Unicorn Frappuccino, they’ll be consuming 76 grams of sugar with whipped cream.

Opting out of the whipped cream doesn’t make a huge difference in the sugar content.

These are the ingredients in Unicorn Frappuccino

Need an alternative that is not loaded with chemicals and sugar!

Check out this Iced Hazelnut Frappuccino recipe that has very little sugar, the ingredients are healthful. AND kids of all ages seem to like it a lot.

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The post Unicorn Frappuccino is Mind Blowing appeared first on Barefood Angel.

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sherristockman · 8 years ago

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What Are the Benefits of Jackfruit? Dr. Mercola By Dr. Mercola What large, exotic fruit is related to breadfruit, hailed as a “miracle” crop that could help feed the world and tastes like pulled pork? Give up? The answer is jackfruit, aka Artocarpus heterophyllus. Common and relatively inexpensive in the Philippines, Jamaica, Southeast Asia, Brazil and other tropical climates, it’s beginning to show up more and more often in American grocery stores. While jackfruits are similar in color to the inside of a kiwi when they’re not yet ripe, and later brown, the similarity ends there because jackfruits are huge. A single fruit can weigh from 10 to 100 pounds, with skin that’s either a tightly packed network of spiny knobs or a flattened surface more like that of a grapefruit. They grow on trees as high as 50 feet (although they don’t thrive in cold temperatures), making them the largest fruit tree in the world. Jackfruit trees are perennial, so replanting isn’t necessary. Two growing seasons produce from 150 to 250 jackfruits per tree, annually. That’s a lot of food when you consider how large they are. While many might think jackfruit is a “throwaway” because there are so many other delicious fruits abundantly available in every grocery store, such as bananas, watermelon, apples and strawberries, this jumbo fruit is much more than it first appears, as it could literally save millions of people from starvation. One review1 recorded a comprehensive list of the many uses for jackfruit as a food, noting studies in regard to preparations and preservation, and noting its use as a traditional medicine due to compounds such as fatty acids, ellagic acid and amino acids like arginine, cystine, histidine, leucine, lysine, methionine and threonine.2 As Shyamala Reddy, biotechnology researcher at the University of Agriculture Sciences in Bangalore, India, noted: “Jackfruit is “a miracle. It can provide so many nutrients and calories — everything. If you just eat 10 or 12 bulbs of this fruit, you don't need food for another half a day.” Jackfruit’s Physical Characteristics Here are a few more interesting factoids: Jackfruit trees, related to the mulberry and fig, grow not only on the branches, but on tree trunks. Waiting until they’re so ripe they drop from the trees, however, renders them too ripe to eat; they need to be picked for optimal quality. In fact, unripe specimens exceed the quality of over-ripe ones. Exuding a strong, sweet, fruity scent (as well they should) a jackfruit is quite dense and milky white when you cut into it, with the outside lining rimmed with a wide lining of hundreds of fleshy “bulbs” or lobes, which contain highly nutritious seeds. They’re also amazingly versatile. Besides eating the bulbs in-hand, jackfruits can be used in jams, juices and ice cream or added to soups. The fruit can be roasted, dried and ground to make jackfruit curry or stir fry, as well as fruit dishes. NPR’s The Salt notes its distinct flavor: “The taste was described as ‘mellow mango,’ a little peachy, a little pear-like. The texture was compared to chunky applesauce or overripe banana. Also a little mealy and stringy.”3 That “stringy” quality comes in handy, hinting at what adventurous chefs have discovered: the jackfruit’s meat-like quality many people crave. After cooking for an hour or so, unripened jackfruit provides the flavor and mouth-feel of pulled pork. In fact, jackfruit is becoming more popular in vegan and vegetarian circles as a meat substitute. However, after harvesting, jackfruit won’t last more than a few weeks, so to preserve it for later consumption, it’s often canned or dried to make chips. It can also be mixed with coconut, bananas and honey for a popular dessert common in India. Jackfruit Nutrition for Food and Healing Jackfruit, as one might surmise, is very “foody.” One cup (165 grams) contains 2.4 grams of protein, 2.6 grams of fiber and around 190 calories, making it filling and nutritious. High fiber content acts as a laxative, moving food through your colon for smooth elimination to help prevent waste from sticking around and clogging your colon.4 Eventhe seeds are rich in protein, potassium, calcium and iron. Just 3.5 ounces provide 7 grams of protein, 38 grams of carbohydrates and 1.5 grams of fiber (6 percent of the dietary reference intake (DRI)), according to Livestrong: “Fiber helps fill you up, making it easier to lose weight, and may lower your risk for heart disease, … high blood pressure and constipation. Jackfruit seeds also provide resistant starch, which may help improve blood sugar control and keep your gut healthy.”5 The DRIs of several jackfruit components are very impressive, as well: About 7 tablespoons (100 grams) of jackfruit contains 23 percent of the DRI in vitamin C, which not only helps fight infection, colds and flu, but also fights the free radicals that can gang up and weaken your immune system. While there’s not a huge amount of vitamin A, which contains flavonoids such as carotene-ß, xanthin, lutein, and cryptoxanthin-ß, there’s enough to positively influence your antioxidant levels and improve both your skin and your vision, and offer protection from lung and mouth cancers. A Good Source of Folic Acid, Calcium and Other Notable Nutrients Significantly, jackfruit peel has been cited in studies for its ability to remove the heavy metal cadmium,6 a known human carcinogen that appears to act in two ways: It harms DNA directly and disturbs a DNA repair system that helps to prevent cancer. Another reason the vitamin A content in jackfruit is important is that in 2010, one study revealed a serious vitamin A deficiency in Panamanian and Central American populations,7 which this crop could conceivably help alleviate all by itself. Further, the same amount nets 25 percent of the pyridoxine, or vitamin B6, you’d need in a single day, which one study showed helps to slow the rate of brain atrophy and cognitive impairment common in Alzheimer’s and other forms of dementia.8 Additionally, jackfruits also have high amounts of niacin, riboflavin, folic acid, calcium, iron, manganese and magnesium and potassium, with the latter important for optimum function of cell and body fluids to help control your heart rate and blood pressure. The Amazing Jackfruit: Exotic, Versatile but Under-Appreciated According to Business Insider, jackfruit is a nutritional boon to people in Vietnam, Malaysia and Bangladesh, where it’s the national fruit and second only to the mango in importance. Jackfruit is so important in Bangladesh that if there’s room, everyone grows them, not only to feed people, but for other uses: To feed goats and other farm animals The orange bark has been used to dye the traditional robes worn by monks The trees produce a latex-like substance that can substitute for glue Wood from the gigantic trees is also used for lumber Since one jackfruit tree produces goods for five different uses, growing them could make the country wealthy and, in fact, provide more than half the average monthly salary for just one worker, which Business Insider reported in 2015 to be around $295, compared to the average income of $3,236 per month in the U.S. However, as NPR’s The Salt reports: “Yet the jackfruit is ‘an underutilized crop’ in the tropical-to-subtropical climate where it thrives, says Nyree Zerega, [Ph.D.], director of the graduate program in plant biology and conservation at Northwestern University and the Chicago Botanic Garden. In countries like India and Bangladesh, where the jackfruit was once widely cultivated, it has fallen out of favor.”9 As a food, unfortunately, a lot of the jackfruit grown in India goes to waste, often due to spoilage, but also for another reason: People in India have a tendency to avoid eating jackfruit, thinking it’s a food only for “poor” people. Business Insider notes: “As popular as jackfruit is in Bangladesh, it is avoided in India … where it could bring copious amounts of food to millions of people and malnourished. … Reportedly, up to 75 percent of jackfruit grown in India goes to waste, partly because the fruit goes bad if it's not eaten or preserved within a few weeks.”10 How Jackfruit Could Positively Affect World Hunger In a country where hunger is sometimes as rampant as anywhere in the world, this is disturbing, especially to 27-year-old Shree Padre, a newspaper editor in Karala. He and others have stepped up to call attention to the many attributes of jackfruit, organizing festivals and advocating for more awareness of what the fruit could do to allay hunger. According to Padre: “Countries like Vietnam, Philippines and Malaysia are minting money from jackfruit. Sri Lanka proudly calls it the ‘tree of rice.’ But ironically, in the motherland of jackfruit, we still haven’t understood jackfruit's importance.”11 A few years ago, the University of Agricultural Sciences in Bangalore, India, held a symposium to beef up awareness of the problem, as well as to focus on how to market jackfruit, as well as breadfruit. In comparison to rice and corn, which both have high calorie and high carb content, and lwheat, all of which require lots of irrigation, jackfruit, being perennial, doesn’t require constant replanting. While it does take five to seven years to begin seeing a steady crop of jackfruits, knowing it’s coming is better by far than letting the same amount of time run without a plan for feeding people.

#VitalityPath

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grabey · 8 years ago

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Those after a foodie holiday might opt for Burgundy or Turin rather than travelling as far as New Zealand. But there are many reasons to head as far as Auckland for an excellent dinner or glass of Sauvignon Blanc.

That’s if you do not get distracted by the transcendent beauty of the North Island, boat trips to Waiheke or touring around the inspiration behind epics like Lord of the Rings.

1. The sashimi

It is not difficult to find the Japanese restaurant MASU by Nic Watt in Auckland as it is right next door to a building that follows you around the city, the looming SkyTower. You will want to start your night at MASU with a glass of Nechi sake, a light and subtle drink, beneath the cherry blossom at the bar that looks like it has just walked out of a Japanese picturebook. In the main restaurant you can choose between the Izakaya style table in front of the kitchen, though this seems a bit formal, and a regular table shielding yourself from the cooking theatrics.

Sashimi is, of course, celebrated on MASU’s menu. There is a lot of it to choose from and they are all served as atsuzukuri, thick-cut slices of tuna, snapper and much more. To make your selection easier pick the chef’s sashimi selection, starting at $26. The o-toro, fatty tuna, is as melt in your mouth good as it was in one of Osaka’s finest sushi bars, much to MASU’s credit. All of the sashimi is served at your table in style with freshly grated Wasabi, which I am assured was hot enough to cure any ailment.

Squid at MASU (Picture: Sophie Murray-Morris, @sophiemurraymorris)

The restaurant markets itself on three different areas of cooking, the sushi bar, the kitchen and a robata grill. The menu is divided based upon these three areas and it is best to sample dishes from all three to get an indicator of what Nic Watt is attempting to create with his restaurant. If you want to continue with seafood, the fried squid with lime and chilli is delightfully light and without the oil that is so frequently left behind with the dish. At the robata the meat is cooked on skewers and slow-grilled over hot charcoal. The chashu pork belly is wonderfully tender and the the baby back pork ribs with sansho salt are punchy.

The ribs (Picture: Sophie Murray-Morris, @sophiemurraymorris)

If you are in need of some greens, the spinach and grapefruit salad is refreshingly sour and peppery. The service is impeccable. he presentation of the chef’s sashimi selection will bring delight to any diner and the dessert platter is a brilliant construction of fresh fruit, coconut ice cream, meringue, and a devastatingly delicious dark chocolate maru pudding topped with a sprinkling of matcha powder.

I change my mind about the Izakaya style seating. It might just be the best way to transport yourself to an old style robata, created by fishermen and always remembered as a place to watch the food prepared for your plate.

2. Wellness food… With a side of yoga

Many of the customers here have just been to one of TRUE‘s many yoga classes and are after their next health kick. Everything on the menu is designed to make you think of wellness. So it is unsurprising that every dish features a long list of health ingredients, like the matcha gnocchi or the raw kingfish.

But fear not, it is not exactly rabbit food. For those wanting something that will make them feel less like a health goddess, opt for the meat plate to start. The sharing plate is densely filled with grilled chorizo, delightful gherkins, salami and parma ham. As you are in New Zealand, it is essential to pair your meal with the Folium 2014 Sauvignon Blanc from South Island’s Marlborough. It is light, wonderfully crisp when chilled and a bottle disappears in surprising amount of time when you are overlooking the sunset across the water.

It is worth mentioning that the restaurant treats you to an enviable view of Okahu Bay, a fifteen minute drive from the centre of Auckland. For those of you that are better behaved, they also offer a series of health drinks, like the energising Kombucha kick ($9.50). The yoga studio offers a variety of classes to members and non-members, starting at $20 per class. They also do broga, yoga classes marketed at men including a beer (Is this really now the only way to force a man to a yoga class?) The food, service and setting of the restaurant are excellent.

One of TRUE’s best features is that although it is advertised as a wellness restaurant and yoga studio, you are not looked down on if you do not want to fully embrace the nutritional benefits of spirulina or are indulging in a bit of gluten (there is, however, a brilliant range of gluten free options.) You are just as likely to feel welcome if you want to go there for the view, a well-need glass of New Zealand’s finest wine and some seriously punchy chorizo.

3. Goat curry

Goat curry (Picture: Sophie Murray-Morris, @sophiemurraymorris)

I have never tasted goat before. It would have previously made me squirm, but I am told by the waitress at the Northern Thai restaurant MooChowChow that their Massaman curry of wild goat ($32) is a favourite with regular diners. I am glad the recommendation tempts me. The goat has been slow-cooked for so long that it becomes almost butter like in texture and the sauce is a delicious blend of cloves and innumerable various other spices. The dish definitely trumps a Massaman curry I tried in Thailand. My side dish of choice is their coconut bean sprout salad ($10). The crunchiness of the beansprouts is slightly lost in all the coconut cream, but it pairs surprisingly well with the goat and a half soy-braised free range chicken ($20).

It is all washed down with a Pilsner Malt pale lager from New Zealand’s South Island, the Garage Project lager from Wellington. The restaurant is located on the trendy Poponsby Road in Auckland, another area filled with independent shops and eateries. It is narrower than you expect inside, but thankfully the back of the restaurant is like a conservatory and balloons with light. It is filled with plants and illuminated overhead by a large, round wicker basket. There are candles at every table and the only downside to the evening is that the speakers are a little too loud, or I could be getting old and deaf.

When MooChowChow opened in 2011 it was welcomed as a refreshing variety to Auckland’s Thai restaurants, which many food writers account as being mainly responsible for watery, over-sugared curries which have little resemblance to any meal you would devour with enthusiasm in Thailand. Since their opening the restaurant has succeeded in creating exciting Thai cuisine – and then reinventing just a little bit more, much to the delight of Auckland’s residents.

4. Thai food

Lanna and Isaan cuisine originated in North and North East Thailand and is the basis of the food at Saan, another restaurant in Auckland that can be found amidst the ever expanding cuisine in the Poponsby Road area. It is clear when you take a seat in your wicker booth at the restaurant how Head Chef Lek Trirattanavatin was inspired by the food from these areas.

Pork crackling at Saan (Picture: Saan)

The food from these areas is meant to be shared and the menu at Saan reflects this. The background Spanish music may also remind you of tapas, though it is hard to say whether this is intentional or not. Agreeing with the restaurant’s fondness for sharing, you will want to start with a mixture of small and large plates. The menu helpfully goes up in spice as you move down its elegantly printed page, an observant touch that removes the tackiness of drawing a number of alarming red chillis next to a dish.

The twice-cooked beef cheeks (Picture: Cam McLaren, Saan)

The Lon Phu Nim ($25), the crispy fried soft shell crab, is a delightful highlight of the menu. As is the Gaem Wua Sarm Ros ($26), twice-cooked beef cheeks with a spicy pickled chilli and tamarind sauce, a melt-in-your-mouth dish.

Crab at Saan (Picture: Sophie Murray-Morris, @sophiemurraymorris)

The Isaan province is also famous for its grilled meat and Saan’s Satay Leu ($12), chargrilled wild boar skewers in a coconut and curry paste are a very respectable answer to the area’s passion for all things that are grilled.

The open kitchen at Saan (Picture: Cam McLaren, Saan)

One downside is that you will need to order a lot to feel full, which quickly adds up, but you could say that the menu is more about slow enjoyment than complete satisfaction.

5. Vietnamese food

The entrance to Cafe Hanoi (Picture: Cam McLaren, Cafe Hanoi)

Cafe Hanoi, based in Auckland’s Britomart, is a modern Vietnamese restaurant and a sister of Saan. The menu is based around the food of Vietnam’s capital, alongside more modern experiments with Vietnamese cooking styles and traditions.

Food preparation (Picture: Cam McLaren, Cafe Hanoi)

The modern Vietnamese food is delightfully inventive and much more tempting after spending a fortnight in Vietnam snacking on the likes of Bánh mì. The twice-cooked pork spare ribs are about as tender as you can get, great with the Wok fried Asian greens. Sadly, the poached squid and pineapple salad was slightly overwhelmed by the tartness of the fruit.

(Picture: Cam McLaren, Cafe Hanoi)

The spot has quickly become one of the most popular eateries in Auckland and there are often queues outside the door. The rather brash services reflects this, but is soon forgotten about due to the excellent standard of food.

6. Mexican food

The burritos at the restaurant (Picture: The Flying Burrito Brothers)

The Flying Burrito Brothers is actually the name of an American country rock band. I wonder if the band ever found themselves sat in a Mexican restaurant in Newmarket drinking a frozen Margarita perusing the menu of a chain of New Zealand Mexican eateries. I can tell I am in a Mexican restaurant because a sombrero has been plomped onto my head. I hesitantly smile, or grimace, for a photograph. The dour decor of the restaurant, except for a few obligatory rainbow-coloured sugar skulls, confuses matters more.

Thankfully, the menu is much more familiar reading. The evening is started, post-frozen Margarita, with a plato delgado ($20). The mixed plate of homemade nachos, salsa, sour cream and guacamole does not thrill. The guacamole commits one of my pet hates, it is either not made with fresh avocado or is blended with sour cream. This gives it a bland, lifeless texture. The Tacos al Pastor ($16), tacos filled with braised pork and a smoked pineapple sauce, is much more of an improvement.

Tacos at the restaurant (Picture: Flying Burrito Brothers)

The main seller on the menu, the smoked chipotle chicken burrito ($25), is another slightly confused dish. Coriander oil and cheese are heaped onto the burrito, which is then baked, so it cannot be picked up and cradled in your hands.

It is hard to know if this is the best Auckland has to offer in terms of Mexican cuisine. It is expensive compared to the other excellent dishes that highlight Auckland’s remarkable food scene, nor can the food compare to the inventive plates composed by the head chefs elsewhere in the city. To put it simply, it is not bad and you can enter the restaurant knowing what to expect.

7. Barbecued meat

The Auckland based restaurant Woodpecker Hill specialises in Asian barbecue and really excels at it. The food is a mixture of Asian street food and American-style barbecue.

Highlights of the menu include the coconut-braised beef short rib bun with ginger and coriander. The beef is sweet and succulent and the entire dish makes you feel like you are anywhere but New Zealand.

The portions are also huge, their speciality papaya salad with peanuts and cherry tomatoes is large enough to easily feed two people on its own. You can also see why the fourteen-hour smoked beef brisket with red chilli and a galangal BBQ sauce consistently attracts the local back to the Parnell based restaurant.

8. Wine

There are twenty-four vineyards in total on Waiheke island, which is only a 35-minute ferry trip from central Auckland. It is a surprising figure given that it is just 92 square kilometres large. There’s very little maths needed to work out that you will be stumbling into at least one vineyard during your visit, which should be reason enough to go on its own. The Te Motu vineyard on Waiheke has a wonderful setting and a restaurant serving the best local ingredients.

Waiheke Island’s scenery fails to disappoint (Picture: Sophie Murray-Morris)

9. Food festivals

Sample the best of New Zealand cuisine with a variety of food festivals in Auckland, including the Taste of Auckland festival. Even better, pair the food with wine at wine festivals like the annual Matakana Wine festival.

10. Lamb

One of their prized dishes at The Shed, the restaurant at Te Motu’s vineyard in Waiheke is the slow cooked lamb shoulder which is paired with baba ganoush, yogurt and chickpeas. It is exquisite and the lamb falls apart as soon as you eagerly sample it with your fork.

11. Street food

A weekend food market in Auckland (Picture: Sophie Murray-Morris, @sophiemurraymorris)

Auckland is frequently full of street food stalls offering various delights, like the above irresistible ham and chutney rolls. There are a number of different markets to choose from when visiting the area, including the stands at Silo Park and Urban Street Fest.

Sophie Murray-Morris is a London based food and travel writer. You can follow her travels at her blog LazyLasagna or on Instagram, Twitter or Facebook.

Source: http://ift.tt/2kzJ98I

#IFTTT #Blogger

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