Top Editors ... World Food Market 2007, 21 – 22 November 2007, Excel, London

Title: World Food Market 2007, 21 – 22 November 2007, Excel, London
Date: 18/10/2007
Autor: The Food World

World Food Market 2007 opening up a whole new world of business opportunities
World Food Market 2006 was an unrivalled success with twice as many exhibitors than at its 2005 debut and a gross audience attendance up by an impressive 36% to almost 3,200 visitors. World Food Market 2006 proved that the UK is becoming a global hub for international cuisine.

World Food Market 2007 (WFM) returns to London ExCeL on November 21st and 22nd and covers the entire scope of ethnic and world speciality foods, from Oriental, Eastern European, African and Caribbean to Mediterranean and Middle Eastern foods. WFM - the UK's only trade fair with a dedicated focus on community foods - incorporates the Halal and Kosher exhibitions.
FEATURES
Watch this space for details of the features we’ve got planned for the 2007 event but see below for what was on offer at last year’s event:

SPECIAL SHOW FEATURES AT WORLD FOOD MARKET 2006
As well as a host of leading food and drink exhibitors, visitors to WFM also had access to a wealth of free information and expertise through the World Kitchen Live – two full days of live demonstrations featuring top chefs from around the world - and a comprehensive programme of free conference-quality education covering industry issues as diverse as The Future of the Ethnic Food Market in Retail to the Influence of Ethnic Food on Industry Trends.

The World Kitchen Live, organised by the Craft Guild of Chefs in association with Equip Line and sponsored by Monsoon Valley Wines and Wing Yip, saw leading chefs demonstrate just how easy it is to use authentic ingredients in a variety of cuisines in just 45 minutes: from contemporary Caribbean to East African with a twist, through to the pungent and earthy flavours of Polish cooking. There were also Indian, Afro Caribbean, Eastern European, Marseillaise, Lebanese and Chinese demonstrations allowing visitors to pick up a host of new hints and tips as well as taste the creations made before their eyes.

World-famous chef, Cyrus Todiwala MBE, Proprietor and Executive Chef of the Café Namasté restaurant group, stole the show at World Kitchen Live when he used ingredients from the exhibition floor to create a range of Indian delights. His choices included squid tentacles courtesy of Kim Son, chilli pepper puree and ginger garlic puree from Sunshine Foods, grated Paneer from Ukay Khoa Man and wasabi paste, soy sauce and teriaka sauce from Harro Foods.

Visitors also had access to thousands of pounds’ worth of free educational seminars. Celebrity keynote speaker Huseyin Ozer, owner of Sofra Restaurants, caused a debate when he called for chefs to modernise cuisines. “Food hasn’t got a nationality, it has geography,” he said. “I like to study geography and history together and challenge people on why they are eating a food. The world is changing and food needs to change with it.” However, not everyone in the audience agreed if it involved changing key ingredients but retaining the original name of a dish.

Other topics high on the agenda were Kosher in foodservice, food safety management systems, and Halal hygiene.
Another new feature for this year’s WFM was the Caribbean Food and Drink Conference, organised by Caribbean Food Emporium. It discussed issues as diverse as Caribbean culinary skills, new food and drink products and contract catering to environmental awareness and investment opportunities with keynote speakers including Floella Benjamin OBE and Caribbean chef of the year 2005 Collin Brown.
SEMINARS
Educational Programme

Day One - Wednesday 21 November 2007


10:15-11:00 Understanding ethnic food consumer buying trends
11:15-12:00 Greener Food: healthier, wealthier business
12:15-13:00 Anjum Anand: Inspirational Keynote
13:30-14:15 World Cuisine: NPD and Marketing Trends To 2013
14:30- 15:15 Fulfilling growing consumer demand for sustainable foods


Day Two – Thursday 22 November 2007

10:15-11:00 Purchasing trends and issues in ethnic food in public sector food service
11:15-12:00 The European Ethnic Foods Market
12:15-13:00 Panel Discussion on new markets: Poland and eastern Europe
13:15-14:00 Trends in Ethnic Foods: health, nutrition and portion control


Spotlight on Religious Food and Ritual Slaughter

Day One - Wednesday 21 November 2007

10:30-11:00 Halal I
Nizar Boga, UK Halal Corporation
11:15-11:45 Halal II
Speaker to be confirmed, Halal Food Authority
12:00-12:30 Halal III
Yunus Dudhwala, Halal Monitoring Committee
13:30-14:00 Kosher I (London Beth Din)
14:30- 15:00 Kosher II Rabbi Brodie, Marketing Director, Manchester Beth Din

Day Two – Thursday 22 November 2007

10:30-11:00 Halal I
Nizar Boga, UK Halal Corporation
11:15-11:45 Halal II
Speaker to be confirmed, Halal Food Authority
12:00-12:30 Halal III
Yunus Dudhwala, Halal Monitoring Committee
13:30-14:00 Kosher I (London Beth Din)
14:30- 15:00 Kosher II Rabbi Brodie, Marketing Director, Manchester Beth Din


If you want to get involved in this years show please contact:
Jon Irwin:
e:jon.irwin@eme-uk.com t:+44 (0) 1923 49 1061
or Natascha Thompson:
e: natascha.thompson@eme-uk.com t:+44 (0) 20 8387 3206