McCain keeps abreast of healthy-eating trend
Issued by Strategic Public Relations on behalf of McCain Foods SA - Mar 3rd 2015, 11:25
Vegetables made their way to the top of USA foodservice trends in 2013, according to Technomic, a leading foodservice research and consulting firm. “As more diners discover the joys of occasional meatless meals, the flirtation with vegetarian fare evolves into fascination with actual vegetables.
That means not only innovative salads but also creative presentations of roasted or steamed veggies, even the assertive ones like carrots, kale, or brussels sprouts. Vegetables at the centre of the plate are welcomed by diners — who continue to seek local, health-conscious fare — as well as operators squeezed by rising costs for proteins,” states the trends report.
“We believe this is a global trend and just as applicable in South Africa,” comments Rob Stevens, Managing Director of McCain Foods South Africa, “particularly since the consumer obsession with healthy food and beverages is showing no signs of abating here in South Africa. This is good news all round as it gives foodservice operators the opportunity to create delicious new menu items that can be promoted on days such as ‘Meat-Free Mondays’, while ensuring a healthy, tasty, nutritious and filling alternative for consumers,” says Stevens.
This trend ties in neatly with the “healthy and stylish” trend identified by Datamonitor in 2012, when it announced its take on top emerging global foodservice trends, based on extensive consumer insight research. In both the US and Britain, foodservice chains are using daring humour and marketing to position healthy eating as being fun and cool. For instance, in the US, Sweetgreen is a chain of 10 outlets that opened its first branch in 2007. Its mission statement is to serve ‘fun, fashionable food that’s both healthy for you and aligned with your values’. The chain promotes the serving of local and organic ingredients and having a low carbon footprint.
This is an important adjunct to the healthy eating trend. Datamonitor research conducted in 2011 shows that leading a healthy lifestyle doesn’t just entail a balanced diet. Almost 80 percent of people surveyed in 20 countries around the world – with South Africa coming in at the highest rate of 90 percent – believe that living an ethical and sustainable lifestyle is important in creating a feeling of wellbeing.
Seared Salmon on Rosti with Broccoli and Pea Puree
Yield: 1 serving
Cooking time: 30 minutes
180g fresh Atlantic salmon
20g black and white sesame seeds
1 McCain Signatures Rosti
50g blanched McCain Classics Whole Green Peas (reserve a few whole peas for plating)
50g blanched McCain Classics Broccoli Florets (reserve a few whole florets for plating)
20ml sweet chilli sauce
5ml fresh lime or lemon juice
5g chopped coriander
How to Cook:
1. Using a handheld blender puree the McCain Classics Whole Green Peas and McCain Classics Broccoli Florets together. Add a little salt and pepper to taste. Set aside.
2. Combine the sweet chilli, lime juice and coriander in a bowl. Set the dressing aside.
3. Coat the salmon in the sesame seeds on the top side only.
4. Place the salmon seed side down in a hot pan and sear until you hear the seeds popping. Turn and sear for five minutes.
5. While the salmon is cooking, deep fry the McCain Signatures Rosti and drain well on kitchen towel to remove any excess oil.
6. To serve, place the McCain Signatures Rosti in the centre of the plate. Top with the puree and then the salmon. Put a little dressing on the salmon and pour the rest around the plate. Dot the reserved McCain Classics Whole Green Peas and McCain Classics Broccoli Florets around the plate.
Hot Grilled Asian Chicken Salad
Yield: 1 serving
Cooking time: 30 minutes
50g skinless chicken breast( free range if possible)
1 McCain Signatures Vegetable Burger
40g blanched McCain Classics Butternut Chunks
30g blanched McCain Classics Cut Corn
20g blanched McCain Classics Marrow Roundels
20g blanched McCain Classics Carrots Julienne
2g fine chopped garlic
2g fine chopped ginger
20ml soy sauce
2g chopped spring onion
How to Cook:
1. Combine the soy sauce, garlic, ginger, and spring onion, set aside to develop flavour.
2. Heat a griddle pan to smoking point and grill the chicken breast, a griddle pan gives a lovely chargrilled flavour and great appearance, but a normal pan will work just as well.
3. Once the breast is cooked, marinate it in half the soy dressing and keep warm.
4. Fry the McCain Signatures Vegetable Burger as directed.
5. Cool the blanched McCain Classics Cut Corn, McCain Classics Marrow Roundels and the McCain Classics Carrots Julienne in iced water. Remove from iced water and add to a hot wok or pan.
6. Add the soya dressing and stir-fry for two minutes, to warm the vegetables through but keep them fresh and crunchy.
7. To assemble, place the McCain Signatures Vegetable Burger in the centre of the plate. Top with the McCain Classics Cut Corn, McCain Classics Marrow Roundels and the McCain Classics Carrots Julienne. Place the chicken breast on top and pour over the remaining soy dressing.
McCain’s foodservice products have been carefully developed in line with trends and preferences within the industry it serves – and include the Classics, Alternatives and Signatures ranges. Products within these ranges include the standard range of quality frozen vegetables (Classics); nutritionally-balanced and traditionally tasty product offerings such as Skin-On Potato Wedges, Sweet Potato Chips; and premium menu items that offer great tasting and unique, added-value solutions, such as Vegetable Burgers, Pommes Croquettes, Hash Browns, crispy-coated Straight Cut Chips, and coated Skin-on Rustic Cut Chips (Signatures range).
“McCain will continue to re-assess its product range according to contemporary foodservice trends to ensure that our customers will in turn be able to meet their consumers’ changing expectations,” says Stevens.
For full details on McCain Foods Foodservice range, visit www.mccain-foodservice.co.za.Click here for more information on McCain Foods South Africa
Friday night dinner tends to be an interesting topic of discussion for most families. The usual dilemma, kids are shouting for takeaways, but Mom wants something home-cooked to enjoy in front of the TV. So, Moms, it’s time to let McCain add joy to your Friday night plans so you can Make It Yours.
Mom, take a deep breath, there is no need to panic, your favourite McCain chips have just had a makeover and have new names. You can still expect the same delicious and great tasting chips from the range even though they may look a little different.
The new McCain Green Medley Mix is incredibly versatile.
McCain South Africa recently upped the spice and launched the new limited-edition McCain Spicy Wedges by surprising people travelling home from work on Friday the 3rd of November.
Try these recipes
There is nothing more satisfying than biting into a deliciously golden Fry Chip that is crispy on the outside but soft and fluffy on the inside. Fry Chips are not only the perfect sides for hamburgers or hotdogs but can also be added to breakfast, lunch, and dinner dishes, for an exciting and fun twist.
Vegetables made their way to the top of USA foodservice trends in 2013, according to Technomic, a leading foodservice research and consulting firm.
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