Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/769179
trends & happenings Foodies Flock to Turkey Eggs Turkey eggs are becom- ing a delicacy, praised for their creamy texture and rich taste. They are used in traditional breakfast items such as scrambles and cake recipes, as well as more exotic fare such as turkey egg sushi. However, the eggs are only slightly larger than chicken eggs, carry a price 10 times as high, and are usually in short supply. Not only are the eggs con- sidered a byproduct by most major producers, tur- keys lay only two to three times a week, compared to daily for chickens, with the laying season dying down by the fall. Some farmers work to extend the yield through methods such as feeding the birds unsweet- ened coconut flakes, which are supposed to speed up the molting period during which the egg laying pro- cess stops. Denise Shoukas is a contributing editor to Specialty Food Magazine. 20 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com Jackfruit Jumps In Plant butchery stood out in Sterling-Rice Group's 2017 trends, with jack- fruit noted as an emerging meat substitute to watch for its meat-like texture and ability to absorb the flavors in which it's cooked. A staple in northern Indian cooking, it's most commonly seen on Indian menus in the U.S. in appetizers, curries, and desserts. Shree Padre, winner of the Global Ambassador for Jackfruit award, says, "Raw jackfruit's low glycemic index has already attracted diabetic patients' attention." He also notes, "it's a zero-pesticide vegetable and fruit that despite global warming and climate change has potential to feed the world when more sensitive food crops are feared to show downward trends in production." From a farm- ers' perspective, it requires less labor. "If jackfruit farmers get a fair price and the yield is better utilized than it is today, it can be key for local food security and small farmer security." Padre adds, "The more we study jack- fruit's positive aspects, the brighter its future sounds." US RANKS POORLY IN FOOD SUSTAINABILITY INDEX When it comes to the measurement of food and nutrition stability, the U.S. has some work to do. According to the Food Sustainability Index, the U.S. ranks 11th out of 25 countries, well behind the top three countries: France, Japan, and Canada. While the U.S. has made progress in addressing nutritional sustainability and trying to tackle Americans' unhealthy eating habits, the country has extremely high levels of food waste, more than 50 million tons per year, both throughout the production chain and during domestic consumption. The study concludes that the U.S. faces two urgent problems that need to be addressed: reducing food waste and lowering the number of overweight citizens. The U.S. ranked third in obesity, only behind countries in the Middle East, with 67 percent of the popu- lation being overweight. The FSI also ranked the U.S. second-to-last in the ranking for excessive eating and lack of physical activity, and last for healthy food. The study was commissioned by the Barilla Center for Food and Nutrition Foundation and was carried out by The Economic Intelligence Unit, a research arm of The Economist Group. The analysis ranked the countries based on 58 criteria across three pillars: sustainable agriculture, nutritional challenges, and food waste.