Check out the online newsletter for the upcoming IAlimentos exhibition in Bogota, Colombia September 5-6.
Check out the online newsletter for the upcoming IAlimentos exhibition in Bogota, Colombia September 5-6.
USA Blueberries took center stage at the Food Ingredients India Exposition.
Here a master chef demonstrates making a cheese bun with dried blueberries! It was a big hit!
Food Ingredients India (FII) in Greater Noida (Delhi) concluded today.
Our FoodTech Raj Kapoor says it was a big success.
This year we opted for a double wide booth and set up a “Blueberry Lounge.” This allowed room for meetings. In advance of the show, Raj invited dozens of current sellers of frozen dried and further processed blueberries to the show. These early-adapter companies are extremely important for market development. They already have product in-country and most companies are looking for local supplies much smaller than the full-container loads. These companies participated in the event along with USHBC and this teamwork really pays off with good will and more business in the food industry sector.
At the same time new players visited the booth and this included companies from far off regions who have heard the news about USA blueberries! These companies are handled differently and leads are passed back to the home office for follow-up and connection to the USA suppliers.
One thing for sure — several years ago when we exhibited — it was pretty lonely at the Blueberry Booth. Now, we are really a center of attraction!
USA Blueberries are hot!
Welcome to the Blueberry Lounge!
This is a trade-only event and this year we are cooperating with ten different ingredient sellers who carry, frozen, dried and further processed blueberries.
We have plenty of space in the USHBC booth and meetings are happening continually.
USHBC cooperated with the (American Institute in Taiwan (AIT) and Tunghai University in Taichung (Central Taiwan) on a one day training seminar (August 31, 2018) for culinary teachers in the region.
The concept: Train the trainers about US blueberries for hotel and restaurant professionals.
They will train students who will be the workforce as friends of blueberry!
Executive Chef from Taiwan hotel chain demonstrates US blueberries to teachers and trainers from throughout the Taichung region. These teachers influence hundreds of students each year who enter the hotel and restaurant profession. Now they are experts on fresh and frozen blueberries.
Mandy Chen aka. “Blueberry Mandy” starts things out with an overview of US blueberries.
Next, executive chef demonstrates making superb desserts with blueberries including plating and presentation.
Many thanks to the American Institute in Taiwan (AIT) especially Cleo Fu, a longtime booster of blueberries! Also thanks to the Department of Hospitality Management at Tunghai University in Taichung as well as the Department of Animal Sciences and Biotechnology (Food Science Department).
Food Ingredients South America (FISA) was a hit!
For three days, the Blueberry FoodTech team met a continual stream of interesting companies! To liven things up, we served a traditional Brazilian Brigadeiro treat. You all know that Brazilians love things sweet. This is the leading sugar producing country in the world. This traditional confectionery is made with sugar, condensed milk and now–Blueberries!
The World is Flat…FISA is an international exhibition of food ingredient suppliers and regional food industries. This included a large delegation of exhibitors from China (see mascot post) and India. On day one our neighbor booth from Mumbai came by and tasted the blueberry brigadeiro. They loved it and came back again and again. Evidently the taste of the condensed milk and sugar is similar to the Indian ice cream treat called “kulfi.” Word spread throughout the Indian exhibitors and dozens of new “brigadeiro friends” stopped in again and again. Some pledged to return to India and give it a try — with blueberries of course!
Background: The Brigadeiro is a “traditional” sweet which was actually created in the 1940s and has grown in popularity since. The name is traced back to a national election where a Military Brigadier General named Eduardo Gomes was an extremely popular candidate. The campaign slogan aimed at female voters: “Vote for the Brigadier General who is handsome and single.” The ultra-sweet Brigadeiro confection was created during the campaign as a fund raiser at election rallies. The candy was a big success, but unfortunately the candidate lost the election. But the candy grew in popularity and the name Brigadeiro has stuck! Typically this is a home-made candy and every family has a home recipe. It is also a commercial confectionery filling that is sold in high-end retail shops. Brazilians are normally food purists when it comes to national items like caipirinhas (rum beverage) and feijoada (bean stew) — but a new generation of consumer loves to experiment with new flavors: Introducing the blueberry brigadeiro!
Brigadeiro in a cup with blueberry and milk powder.
– For the blueberry jam:
- 1 cup of frozen blueberries
- 2 Tsp of fresh lemon juice
- 2 Tsp of blueberry concentrate juice (optional)– Brigadeiro:
- 1 can (395g) of condensed milk
- a pinch of salt
- 1 Tsp of unsalted butter
- 200 mL of table cream
- 1 cup of powder milkPrepare the blueberry jam:
- In a saucepan, combine frozen blueberries, lemon and blueberry concentrate juice. Bring to a simmer and cook over medium-low heat until the liquid has started thicken. Crush the blueberries with the back of a spoon to release the juice of the fruit. Set aside.Prepare the brigadeiros:
- Combine butter, salt and condensed milk in a saucepan over low heat. Stir well until butter is melted.
- Add table cream and powder milk. Continuously stir until mixture thickens and you see the bottom of the pan for a couple of seconds before the mixture levels out again. Add the blueberry jam and stir until well combined.
- Remove from heat, transfer to a plate and let it cool to room temperature.
- Put in small cups.
The excitement is building in Delhi, India for the opening of the Food Ingredients India (FII) Exposition.
This is the big event for the Indian food industry and manufacturers from throughout the region will attend.
This year, USHBC has an extra large booth and several local suppliers of blueberries will attend and products are shown in a showcase, having local cooperation with suppliers is key.
Although US highbush blueberries are extremely popular in India– few companies are capable of importing direct for full container loads.
FI is a great place to connect!
Back in 1833, a New England entrepreneur cut ice from local ponds and shipped more than 16,000 miles and four months at sea to arrive in Calcutta, India. Most of the 180 ton cargo survived. The locals were so happy with the Gen and Tonics and Ice Cream made from the ice that they constructed an elaborate ice house!
Read more here at History Channel Link .
Now the city in West Bengal is called Kolkata.
This week, a 40 foot ocean container of frozen blueberries have been packed and loaded for delivery to Calcutta as part of the USHBC Quality Samples Program (QSP). USHBC received funding ship samples of frozen blueberries to India to be used for market development in the Eastern part of India. USHBC utilized the QSP program previously to ship frozen blueberry samples for market development in the Western part of the country including Mumbai and Delhi. These initial samples have led to regular frozen blueberry business in hotels, restaurants and food industries as well as filling and fruit preps for further sales to dairies and other food industries.
Familiarization. Frozen samples are provided for initial familiarization. Some are unfamiliar with frozen fruits and they can taste and see.
Further experimentation. Companies who show further interest receive larger samples for testing, trials and product development.
Product Development. USHBC provides technical assistance in the region and works with suppliers to show uses and applications.
Anticipated result! The Indian food industry is huge and our goal is to get the entire load into the field within three months of arrival.
Bom Dia from Sao Paulo Brazil.
This is day two of the largest food ingredient exposition in the region.
This is a trade-only exposition and suppliers are from throughout Latin America which includes, Central America, Caribbean, South America and that other huge Latin-American country: USA! We attended a few years back and it was a small gathering of suppliers and visitors. Now this has boomed with three huge halls, monster exhibits from some of the leading multi national and regional food ingredient companies (ADM, Cargill…) Attendees are from all over the region and include research and development, suppliers and factory owners. Already, we have met with super interesting companies including Chile, Peru, Bolivia, Colombia, Mexico, and just about all!
Even manufacturers from countries which produce fresh blueberries are in line at the USHBC booth!
Obrigado — Brazil
Muchas Gracias — Latinoamérica
Thank you USA blueberry industry for the support to keep working this developing market!
Bom Dia from Sao Paulo Brazil and the Food Ingredients South America Exposition.
Set up day and look who showed up in the China Pavilion!
This is part of a huge presence for China in Latin America. China is a large supplier of dried fruits such as jujube, red dates and functional ingredients. So far, just Mi-blu and no sign of blueberries.
Here is a national advertising campaign for Delight, an early adapter to dried blueberries in India.
Stay tuned as they want to use the Real Blueberry™ Seal!
Dozens of national and regional brands of dried blueberries in India.
Thanks to our Raj Kapoor in Delhi for sending this along! Actually he is the one who introduced them to blueberries in the first place!
Japan is a world center for fine bakery and pastry innovation. In fact at the every-three to-four year Coupe du Monde de la Boulangerie which is like the World Series of Baking — the Japanese team is always a contender or top team!
These are serious bakers and pastry chefs.
– They work at individual shops with big reputations and high prices.
– Some multi-shops (do not call them chains) like Juchheim, Andersons and others have national and international followings and even outlets in Europe!
– You will find outlets in high end department stores in places like the Ginza. They have elaborate displays, extraordinary packaging and yes–incredible per item price.
USHBC approaches this audience as trendsetters for the entire industry.
For the third year, USHBC is participating in the Patisserie & Baking Japan Exposition in Tokyo. Thanks to the invite by our good friend and blueberry supporter Juri Noguchi at the USDA-FAS Agricultural Trade Office (ATO) Tokyo USHBC will participate in the USA pavilion.
We will also present a seminar on blueberries in baking on July 17.
So, how do we approach blueberries to some of the finest pastry and baking chefs in the whole world?
Even though these bakeries never cut corners, they also look for efficiencies. We present concepts such as ready to use blueberries in frozen, dried, and puree as well as powders. Chefs love to innovate with these new products. For example they coat products with blueberry powder, use purees on top of cakes especially cheese cake. Bakery suppliers in Japan are taking bulk products in cases and repackaging to usable sizes. This may sound elementary but it is a big deal in a land where space inside of a bakery is limited!
Dried blueberries have been around a long time in Japan, but mainly used in snacks. While Pullman breads in the grocery sector use small amounts of dried fruit — craft bakeries make dense rustic loaves with high percentages of dried fruit. Infused-dried blueberries are ideal for breads, bagels and other items where the product must stand up to mixing and baking. The low water activity and firmness of the product do not disintegrate in the mixing and can be seen prominently in the end product.
Asian pastry chefs love to load fruit onto cakes, pastries and specialty items. When we started working in Japan, fresh blueberries were a summer treat. Now they are available year round. Japanese bakers love big plump highbush blueberries. Fresh blueberries are also available in larger packs like 1 kg for bakery and pastry use.
>Fillings and Sauces.
This year we are demonstrating the concept of in the shop fillings and sauces. No this is not for everyone and goes contrary to the convenience paragraph. But, again and again Japanese bakers ask for ways to prepare ultra premium toppings and fillings with frozen blueberries. Where 50 percent and above fruit has always been the standard — Japanese bakers will take the blueberry content up to 70 percent and above! Bakers have also discovered the costing benefit of do-it yourself fillings. At the same time we promote the excellent fillings prepared in the USA and shipped ready to use.
Japanese bakers will always tell us that they do not want items too sweet. They also are very experimental with savory and umami flavors. This year at P & B we will introduce “pickled blueberries” which may sound unusual to us — but in tests are very appealing sandwiches, dips and prepared foods in the bakery case.
Like the USA, millennial population of Japan has long ago expanded food tastes well outside of the fish and rice area. Consumers love (Japanese) curry, Kimchee, and hot peppers with sweet balance.
We will see how this goes! May be surprised!
Here is a super cool video produced in cooperation with the USDA-Foreign Agriculture Service (FAS) Agriculture Trade Office (ATO) at the American Institute in Taiwan (AIT). It is just a bootleg copy I made from my I phone at the Food Taipei. But, you will get the idea. It is COOL!
Thanks to Katherine Lee at the AIT for this wonderful initiative. Mandy in Taiwan helped with the blueberries part.
We will post the official version when officially published on the AIT website!
The time: July 18 2018 (2:00 pm) ; The place: Tokyo Big Site. Blueberry Baking Seminar 2018. In conjunction with the Pastry and Baking (P & B) exhibition, USHBC will present an update on blueberries in Japanese baking. Japanese bakers are at the vanguard of new product development.
Check out the presentation video and you will see products such as baguettes and croissants with blueberries which are now marketed in the convenience store sector. Drop by the big site and check it out! Hall 7, just take a left turn at the giant blue egg!
The sign of a successful promotion is that it continues!
Check out the ad campaign for Wellcome supermarket featuring USA blueberries. The ads featured other brands as well.
Note the USA flag and USHBC symbol! In store the promotion continues with QR codes which link customers to Doc Blueberry who tells the USA blueberry food safety story!