Northstar

FEATURE | F&B TRENDS 22 MAR-APR 2018 MEETINGS & CONVENTIONS • MCMAG-ASIA.COM Eat Your Way to Good Health 1. Tame your sweet tooth Do you know that Sri Lanka, Philippines, and Thailand have imposed a sugar tax to limit sugar content in beverages? According to Australian nutritionist Dr. Rosemary Stanton OAM, few adults are physically active enough to need snacks between meals. "An exercise break and a break for drinks (water, tea or coee, not sugary drinks) make much more sense. If food is needed, fresh fruit or nuts are the best choices." 2. Superfood ingredients Health conscious consumers continue to favour nutrient-rich ingredients such as avocado, salmon, and kale. In 2018, look out for fermented foods like kimchi and yoghurt that give you good gut bacteria. 3. Plant-based diet Consumers desire more fruits and vegetables in their diet. Chefs at Purple Sage explore ways to introduce vegetable dishes that look good and taste good, like this cauliower jelly with true crumble on parmesan sable. "It's a great trend as we want to support our consumers and be part of their journey to lead a healthier lifestyle; and to garner greater appreciation and support for our local farmers. And of course, to ensure that it's aesthetically appealing to the palette to deliver the best unique dining experience," says Chris Loh, director, Purple Sage. 4. Purple is the new Black Apart from the purple hue, what do eggplants, plums, and purple cauliower share in common? The answer is anthocyanins that have antioxidant properties. Not to mention, ultra-violet is -Pantone's Color of the Year. In 2017, coconut was everywhere – from coconut water to coconut chips. Will we see fusion foods like sushi croissants catch on this year? Here is a curated list of F&B trends for 2018. Purple Sage creates vegetables with a twist: Cauliflower jelly with truffle crumble and parmesan sable "... being more "... being more specific in asking for dietary needs will help planners separate these personal requests from medical or religious requirements." MARK COOPER, CEO, IACC MARK COOPER, CEO, IACC "...we want to support our consumers and be part of their journey to lead a healthier lifestyle...and to ensure that it's aesthetically appealing to the palette to deliver the best unique dining experience." CHRIS LOH, DIRECTOR, PURPLE SAGE

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