Taste News – Edition 3 – Autumn 2016


TasteConnection Newsletter
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A word of introduction…

A warm welcome to the latest edition of TASTENEWS for 2016.

As always, our aim is simple; to keep our customers informed of the latest trends in the food industry and how TASTECONNECTION can help you address those trends.
In this edition
– We introduce ‘Ecom Food Industries’
– We also look at some exciting new trends and products for 2016 in the global market.

If you have any feedback for us, or issues you would like us to cover in future editions please drop us a line and let us know.



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Ecom Food Ingredients

TasteConnection are proud to be the UK agents for Ecom Food Industries.

Ecom is based just outside of Toronto, Canada and is a primary producer of extracts, flavours and natural antioxidants. Ecom offers one of the widest ranges of savoury extracts and flavours worldwide. Based on their own extraction facility plus almost 30 years in the food industry, Ecom are proud of the service they provide to food, beverage and flavour companies worldwide.

Ecom is one of the very few primary extractors from herbs, spices and other botanicals. The result is a product range limited only by technology and imagination. The range of extracts include: cardamom, chipotle, cinnamon, juniper berry, paprika, green peppercorns and turmeric, to name but a few.

Garlic and onion
To respond to the many ways in which garlic and onion products are used, Ecom has developed a wide range of extracts, flavours and oleoresins. Ecom’s experience in adding garlic and onion extracts to food products covers the range from snacks to soups to breads. We can work with you to achieve unique flavour notes, or show your development team how to reduce costs by replacing dehydrated or fresh products.

For those who wish to add further enhancement, we have herb and spice extracts to help create a signature flavour. Whether it is in a brine, or as part of a topical seasoning, or in a sauce, we can help you achieve a great tasting and economical product.

Ecom can offer not only a garlic extract with that unmistakable bite, but also a range which includes roasted garlic with a deep roast character without the ‘sulphury’ profile of unprocessed bulbs. In addition, a sautéed garlic that offers the fried character of garlic.

Onion extracts form the basis to so many different recipes. When it is not being used for its ‘raw’ flavour, it is often found sautéed or roasted. Sometimes it is subtly added for a rich flavour enhancement without showing any distinctive onion character.

Ecom offers rosemary based antioxidants suitable for slowing the oxidation of fats. Ecom’s antioxidant extracts can preserve taste, improve appearance and extend shelf life.

For more information on Ecom’s products and how we can help your business, please contact TasteConnection:

01453 844868





Ukranian: We estimate approximately 1000t carry over from 2015. The 2016 harvest is forecast at 15-17,000t with no major issues to adversely affect the crop.

Bulgarian: The crop harvest has now started. Supplier expectations are for a sizeable crop with steady or lower prices. As long as the Ukranian buffer stock continues to supply the market until the start of Bulgarian crop, market should remain calm.

Moroccan: Following the relatively low crops of 2014 and 2015 (app. 6,000t each), Morocco had a bountiful harvest in 2015, where an estimated 12,000t was available.

2016 harvest continues at a steady rate. With the rains coming late throughout the year, and the general drought effecting the country, suppliers are indicating a short crop, perhaps by up to 50%. Total area planted is also in question, with figures varying 40-50%. 2016 started with almost no carry over.

Indian: The coriander market is in a consolidation phase. Major spot markets are witnessing limited supplies and the medium term price trend is looking positive. However, the low prevailing market rate may result in the negative interest of farmers and could affect next years production.

Prices have been rising steadily recently, and suppliers are providing advance notice about a limited and difficult price market.

No carryover remains, and Morocco enters the new season with zero 2015 stocks.


Market is expected to settle at current levels for the short term, until Oct/Nov where festival demand might create some volatility. During November, if stocks available in cold storage are considerably more against the demand until new crop arrival, we can expect a sudden selling pressure which will drastically drop the prices.


Indian: Pepper planters in Kerala and Karnataka are in wait and watch mode for expected production for the new season as monsoon for these two states is projected above normal.

The pepper market is rather silent with low arrivals due to onset of the monsoon. Since the monsoon is going to be good, we are anticipating a better production for the current season.

Vietnamese: Is said to have exported almost 70% of its crop and the selling pressure is low. The forthcoming Indonesian crop which is said to be 25-30% lower is expected to be delayed by a month. Carryover stocks in Lampung is also reported to be almost nil.


Indian: Madras Finger Turmeric (MFT): With the progression of the monsoon across India and major turmeric producing states receiving good rainfall, the planting is progressing well although area under cultivation has reduced. The other major concern in MFT is low carry forward expected for 2017. Speculators/stockist may take this opportunity to hold their stocks to firm up the prices to a higher level, especially during the end of this year before the new season arrivals.


Indian: Ginger rates are moving on a steady trend. Minimal returns from dry ginger due to bottom market rate throughout this season may result in negative farmer interest and lead to low production next season. Also the production depends on the rainfall across the growing regions.

Nigerian: Market is steady with low availability of EU compliant material.

Chinese: Steady trend continues. Availability limited for low SO2 Grade.


Indian: Fennel prices have eased during last week and settled at current levels. Fennel sowing will start by Oct. Since current year pricing is not attractive, there could be a decrease in acreages.

However, we are expecting good carry over stock for next season, which will balance the low production numbers.

Turkish: Market conditions and repeated MRL concerns over product has caused Turkish fennel plantation to decline sharply over the last 5 years. Currently, almost 90% of Turkish fennel is contracted, with very little product available for spot buying. From an annual average of 1,500t, last years’ crop has declined to 800t, and is expected to remain at this level for the foreseeable future.

What carryover remains from 2015 is reported to be around 10-20t, and is badly rain damaged with inferior colour.

Contracted fennel production is limited to Burdur area, and spot material will not be available in 2016. Unless pre-contracted, spot buying/selling of Turkish Fennel will not be possible in 2016. Prolonged spells of hot weather have led to weak pod and seed development.


The high rate in the dill seed market, may attract farmers to plant but it will also depend on the price trend of Bishop seed & other seed spices which can be an alternative crop for dill seed farmers.

The fenugreek market rate during the current season is low compared to previous season, so this crop would gain a negative farmer interest and this may affect the sowing for next season.


Indian: Positive trend in the cumin prices is expected to remain intact for the short term due to supply shortage and emerging domestic as well as export demand.

Since the monsoon is forecasted to be above normal, we can expect good soil moisture during cumin sowing time and prices in the physical markets will guide the farmers in deciding sowing of cumin.

At present, higher prices are attracting farmers to go for more cumin planting during the upcoming season.

Turkish: Rains have meant a reduced harvest of 4,500-5,000t. The market is extremely volatile and there will not be a fall in prices anytime soon.

Syrian: Domestic difficulties continue to plague the country, and accurate data is hard to obtain. The harvest has started although price levels and market has not changed. Exporters are facing immense difficulties delivering their product to the ports, causing delays in meeting commitments and delivery dates.

Iranian: The Cumin harvest has already started. There are almost no carryover stocks from 2015. Earlier expectations were for the 2016 crop to be roughly 15,000t.


Turkish: Turkish anise crop dynamics are mostly dependent on local consumption and distillation of Raki. Rain damage in the Denizli region has meant poor quality and dark colour crop with small and weak filled pods estimates are 3,500-4,000t harvest.

Syrian: As indicated in earlier reports, domestic conditions in the country continue to worsen, and Anise has been hard hit. This will most likely result in a crop size of around 3,000 MT, half of what it used to be 1 year ago. Hama area has been heavily affected by the ongoing war, resulting a sharp decline in areas planted.

Harvest has started in June, and prices remain stable compared to 2015. Crop quality is good.



The price for dehydrated garlic flakes are at historically high levels and are triple the price they were this time last year. Bad weather has meant the Chinese crop is 20% down. Prices for fresh are double what they were in 2015. Speculation and strict pollution control have meant there has not been mass dehydration this year resulting in 50-60,000t of product compared to 80-90,000t last year and a normal global demand of 150-160,000t. Due to financial pressures, factories are switching from long term contracts to prompt shipments orders only, and this against reduced payment terms.


2016 harvest is now complete. Final crop size is expected to be 10,500t lower than the 12,500t expected. The impact of oregano adulteration in 2015 has led to higher customer awareness. So far farmers are delivering raw material with higher yield and less stems/sticks.

Mexican: We project near normal availability of raw material this year. New crop pricing has not been established. We expect early asking prices for raw material to be high because last season ending prices were very high in relation to previous years.


Albanian: Similar crop size to 2015 however, late rains have caused serious weed problems for both wild and cultivated sage.

Turkish: Collection continues, and we estimate total crop to be similar to last year. High quality lots.


Moroccan: Harvest now complete. Co-operatives in Morocco are becoming more established and are wielding increasingly higher purchasing power. 2016 prices were not as low as initially expected. For the forthcoming season of 2017 new license tenders, Government policy, co-operative effectiveness and carry-over stocks will be main determining factors influencing prices.


Moroccan: Thyme collections are now complete. As expected, prices are higher compared to 2015, and volumes are significantly lower.

Polish: Increased acreage planted does not necessarily equate to a higher amount of raw material. Weather patterns and “optimal” rain in August/September will determine total crop availability. The harvest will be in late September/early October.


Albanian: Harvest still ongoing. Increased demand has pushed prices up.

Turkish: Harvest is now complete. Expected volumes have been collected and we foresee no shortage in material.


Bulgarian: Sources indicate a quiet market until September 2016.


Negotiations and cutting permission discussions should be complete. Price/volume demand from the Far East market will adversely affect European supply.

Trend News graphic
In each edition we will bring you some of the best and also most strange new product concepts to emerge on the global stage.
Smoked Sugar

Smoked Sugar
Smoky Brae are the only producer of Smoked Sugar in the UK. It can be used to cure meats such as bacon, or incorporated into cocktails and desserts for added smoky depth.


Coconut Jerky

Coconut Jerky

Mighty Bee are introducing an exclusive range of raw, organic, vegan jerky, made purely from young Thai coconuts. Made by a gentle dehydration process, the Coconut Jerky, free from gluten, refined sugar, dairy and preservatives, provides a delicious alternative to everyday snacking.

Cricket Protein Powder

Cricket Flour
Mophagy have a range of high protein, nutrient rich insect ingredients. Available as crunchy whole roasted or versatile protein powders. Naturally packed with goodness, kind on the planet and tasty.

Peking Duck Crackling

Peking Duck Crackling

Wilding’s Peking Duck Crackling is the ultimate foodie snack. Rich in protein and a source of omega-3, our crispy duck crackling provides bags of goodness, as well as a deliciously different snacking experience!

Yoghurt Bark

Similar to chocolate bark or praline bark but based on yoghurt, thus being touted as a healthy alternative. Basically it is plain yoghurt sweetened and stippled with berries, nuts, seeds, dried fruit and even a sneaky bit of dark chocolate.

Blended Burgers

The Blended Burger Project™ is a movement that strives to make burgers better by blending ground meat with chopped mushrooms, creating an incredibly delicious patty that’s healthier for your guests and more sustainable for the planet.

Beef Bone Broth Lollies

Following on from the Beef bone broth trend, this new ‘treat’ hops on the broth trend, but with the addition of coconut milk, pomegranate juice, raspberry puree, and maple sugar – so you won’t even taste the beef.

Whiskey Smoked Irish Sea Salt

Created by smoking 90 year old Nicauraguan Oak kegs which once held, some hand crafted Teeling Irish Whiskey before being used to infuse Kiln Dried Mineral Sea Salt to create this incredible powerhouse of flavour.

Savoury Danish

Whereas a typical sweet Danish is a treat or an ‘add on’ to coffee a Savoury Danish can fill that gap for a more substantial snack or even a meal. Lots of classic combinations with cheese, mushrooms and onions but a few surprises are creeping in too – coffee gravy anyone?

Cheese Ice Cream

Cheese Ice Cream is usually made with a mild cheddar but blue cheese and goats’ cheese can also be used.

Cheese Ice Cream or what Filipinos call Keso/Queso Ice Cream is a classic Filipinos flavour and is the most popular ice cream flavour in the Philippines.

Sweet and Spicy Slaws

As predicted by TasteConnection last year, sweet slaw is an emerging trend. Ethnic specialties and fusion cuisine have made coleslaw the new frontier in trendy side dishes. Depending on the taste you’re searching for, the range of bases that can be used are limitless–including courgette, carrots, broccoli, and even melon.

Aside from a base, consider the variety of toppings that slaw can incorporate: pineapple, apples, bacon, garlic, peppers, chipotle seasonings, mango, avocado, coriander and the list goes on. It all really depends on preferred flavour profile and the dish the slaw will accompany.

For more information about what we do or to view previous editions of Taste News please go to our website www.tasteconnection.com.

If you would like to talk to us about how we can help your business, please get in touch T: 01453 844868 or E: info@tasteconnection.com

GL12 7QT

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