Operators advised to ‘spice up’ their menus Santa Maria and Allegra Strategies announce new research encouraging operators to respond to consumer demand for spicier menu options
At a recent event, Santa Maria has announced new research in association with Allegra
Strategies that shows that consumers are looking to eat spicier foods when eating out of
The research calls on operators to not only respond to this consumer demand but to
investigate a fusion of different flavours entering the market to keep their menus fresh and
exciting. Consumers are being more influenced than ever before by travels across the globe
and with concepts such as ‘street food’ becoming ever more prevalent they’re being
introduced to new flavours and cuisines on a regular basis.
Comparing data from 2011 to 2012, industry’s expectations as to which cuisines are going to
grow over the next three to five years has changed. Figures now show that twice the
amount of people see cuisine from the Middle East expected to grow this year than last; and
the influence of Spanish, Mediterranean and Vegetarian remaining strong prospects for the
Ashley Pinder, country sales manager UK, Santa Maria comments on the trends that have
come out of the research: “It’s great to see consumers and operators alike showing a
tendency to experiment with different cuisine types, and alongside that foods that are fused
together using different spices influenced from a host of regions across the globe.
“At Santa Maria, we’re constantly looking for new avenues to grow and introduce new
flavours and mixes to our customers. The more. by Santa Maria range has allowed us to
really extend our profile and meet this increasing demand for something that’s perhaps
outside the norm of spices, but which continues to give a great taste profile that meets the
ever-changing demands of consumers, whilst challenging chefs to create great tasting
“It’s great to understand the cuisines that are influencing operators including Asian, Middle
Eastern, Lebanese, North African and South American amongst others. It’s not only
consumers that are taking advantage of travelling the world, our chefs are constantly looking
for new inspiration from around the world that will put their menu ahead of the game. We
know it’s tough out there and being able to make your food offer stand out against the
competition is key to delivering on the bottom line.”
Simon Stenning from Allegra Strategies comments: “It’s great to see the influences
impacting the menu decisions we’re seeing both out on the high street and within the
workplace. From the research, we’ve seen more and more operators from event caterers to
pub and restaurant chains introducing a growing usage of spices with them becoming an
integral part of their regime. Ours is an industry that can’t afford to and never will stand still.
There’s always something new that we’re seeing coming across from one continent or
another that starts to put particular eating out venues on the map. The rise in the number of
Mexican outlets over the last few years for example has been phenomenal. We’re now also
seeing the rise of new styles of flavouring being used to premiumise chicken such as piri piri.
It’s great to see this type of taste explosion hitting our shores and really giving consumers
“We’ve seen that a key influence behind these changes is down to suppliers being more
progressive and experimenting with new flavours. Santa Maria is a great example of looking
at the way the market is changing and what’s influencing this behaviour and harnessing this
and creating more flavoursome combinations that really appeal to not only the consumer,
To round off the launch event, held on 29 November 2012, guests were treated to sample
some mouth-watering dishes prepared by the renowned father of fusion cuisine, Peter
Gordon, executive chef and co-owner of The Providores and Kopapa. Peter prepared an
array of tantalising dishes incorporating the more. by Santa Maria range of spices including:
• Banana, cacao & chili muffins • Cheddar, smoked paprika and pasta basilico scones • Seared salmon with wasabi & sesame, avocado chili & lime guacamole and pickled
• Salad of orange pepper dusted fried haloumi, rocket, water chestnuts and triple pepper
• Grilled chicken breast marinated in chili & lime on triple pepper broccoli couscous with
• Roast cod on smoked paprika mash with salsa verde • Pumpkin orange pepper risotto with triple pepper chicken and smoked paprika, About Santa Maria
Santa Maria and Discovery Foods are part of the World Foods and Flavourings Division of
the Paulig Group. The more. by Santa Maria range of fusion spice blends include: chili and
lime, orange pepper, cacao and chili, triple pepper, wasabi and sesame, smoked paprika,
pasta basilico. The range has been awarded the ‘Approved Product’ status by the Craft
Please visit www.santmariaworld.com for more information.
For more information on the research and recipes please contact:
Paroniria Perú / / 7 min. / 2013 SINOPSIS A lo largo de los siglos los sueños han sido para muchas culturas alrededor del mundo imágenes que nos hablan acerca del futuro. En tiempos modernos y gracias al psicoanálisis, los sueños son vistos como una conexión directa con el inconsciente- El término psiquiátrico “paroniria” significa: Sueños mórbidos, pesadil as extraña
HIRST v. THE UNITED KINGDOM (No. 2) - 74025/01 [2004] ECHR 122 (30 March 2004) CASE OF HIRST v. THE UNITED KINGDOM (No. 2) THIS CASE WAS REFERRED TO THE GRAND CHAMBER, This judgment will become final in the circumstances set out in Article 44 § 2 of the Convention. It may be subject to editorial revision. In the case of Hirst v. the United Kingdom (no. 2), The European Court of H
Operators advised to ‘spice up’ their menus