I know I’m writing about the right industry, because in general I get a little disheartened when I’m not surrounded by fresh produce. And sometimes at these big trade shows like Hotelympia at Excel last month - encompassing everything to do with food, this time literally including the kitchen sink - you feel like a bit of an explorer or an adventurer foraging for a glimpse of fruit or veg.
Although I defy anyone to go to one of these shows and not enjoy themselves with all the free sweets and alcohol around, it can be a little overwhelming. So much so that I think a lot of people look at the long list of different food and drink companies and don’t go, regardless of how many free chocolate fountains there are.
But like that expedition that you thought was going to overcome you, it’s well worth it. First find on my mission were the James White Drinks and its small shot bottle of ‘Beet It’ energizing drink that is set to take on the Lucozades and Red Bulls of the world ahead of this year’s Olympics. The black and purple bottle contains pure beetroot juice and tasted clean and earthy. And, apparently, the vitamin-packed juice can reduce blood pressure.
Despite being doomed to have Michael Jackson play in my head for the rest of the day, I went away happy and met an equally enthusiastic man promoting hibiscus flowers and a new concept that he’d developed for preserving finger limes. Known as the vegetarian caviar, finger limes have to be seafrieghted from Australia and once you’ve got them, they have to be used up quick. MD of the company Wild Hibiscus, Lee Etherington, has worked out a way to extend the product’s shelf life and he’s managed to use hibiscus flowers to do it. He took me through the process that ensures whole finger limes can be preserved for months in catering packs, avoiding the 30 per cent wastage the product gets coming over and £100/kg price chefs can pay in the UK for fresh. The company is also supplying places like The Dorcester with hibiscus flowers in Bulgarian rose oil, helping the hotel to garner a mighty £18 a cocktail.
Next was a tour around Dutch company Koppert Cress’s new products, taking in squidgy sea vegetable Salty Fingers and small purple bud Purple Delight, which has a sweet nectar and reminded me of something I shouldn’t have eaten in the back garden when I was little. In a good way. And there was a new company called NIMs Crisps that are making healthy crisps out of dried citrus and kiwifruits.
It may take a little more work, or maybe the time, to come from a different angle, but spreading your risk by targeting the foodservice industry, or creating added value, could well be worth it for the fresh produce industry too. -
