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Breads have always been a part of our daily lives, no matter what the culture is.  It has been there since it was first created, and it will be with us until the end.  Because breads are a staple in our diet, bread making has become a very lucrative business that laws have been passed especially when it comes to regulating the cost of breads.

History shows that during the Middle Ages, there have been a very stiff law that punishes bakers who impose too high a price for his bread.  In Turkey, for example, a bread maker could be hanged if his customers complain of his pricey products.  Nowadays, the laws regarding breads are no longer that strict.  However, this does not mean that breads are less important.  In fact, they are just as important as before.

Breads have become too commercialized nowadays that some of them are losing their real value.  Take for example the regular loaf of bread that you can purchase in groceries.  They may be cheap, but sadly, some of them taste just as cheap.

Fortunately, people are once again starting to realize the value of homemade breads in the society that mass produces the product, and more and more people are becoming interested in artisan breads.  But what is an artisan bread?

The Artisan Bread

As the name implies, the artisan bread is crafted instead of being mass produced.  This type of bread receives more attention in its production particularly since the bread maker carefully thinks about the ingredients that he will be putting in his artisan breads.  The process is done carefully with attention to detail, as compared to those mass-produced breads that came from vast assembly lines.  Furthermore, artisan bread makers make use of age-old traditions when it comes to making breads, so what usually comes out is a more flavorful, more satisfying, and rich breads.

If producers of commercial breads make use of more than twenty ingredients, artisan bread makers, on the other hand, only make use of about five – the usual and traditional ingredients which are the flour, water, salt, and yeast.  Some of them also make use of egg and sugar as well as sourdough to add flavor to the bread.  Artisan bread makers also add other ingredients to their breads to make them more interesting and flavorful.  Cheese as well as onions may be added to artisan breads, and olive oil as well as tomatoes, too, may also be used.  This, of course, depends upon the artisan bread maker’s imagination, palate, and a sense of what his customers want.

Today, more and more people are not only appreciating artisan breads more but they also want to learn how to make them.

The Artisan Bread Class

For those who want to learn how to make artisan breads, there are artisan bread classes that they could enroll at.  You will not see these courses though in a typical culinary degree program because this is a specialty class.  Yes, there will be a subject introducing break making as well as its different methods, but if you want to learn artisan bread making, them you have to take up a specialty bread course.

At these classes, you will get to learn how to make not only lean breads as well as sour dough breads, but you will also get to learn how to make holiday breads as well as seasonal breads.  You will also be taught how to make regional breads as well as ethnic breads.

Aside from these lessons, artisan bread courses will also teach you not only about traditional and classic bread making processes but innovative baking methods as well.  These classes will help you gain the confidence you need, especially if you want to make a name for yourself in making specialty breads.  You can even be as creative as you want when it comes to the shapes of your artisan breads.

Artisan Breads Versus Commercial Breads

A bread is a bread, one might say.  However, there are many differences between artisan and commercial breads.

For one, the flavor as well as the texture of artisan breads is far more superior than that of a mass-produced one.  This is because the artisan bread maker made use of fresh and high-quality ingredients and paid special attention to details in making them.

Two, there are no preservatives added to artisan breads, compared to commercial ones that need preservatives so as to have a longer shelf life.

Three, obviously, artisan breads have a shorter shelf life so it is recommended that they be consumed within a day or two if you want to enjoy the artisan breads’ flavor, texture, and freshness.  However, leftover artisan breads can be used in bread salads, such as the panzanella.

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World food shortage – a scary thought, right?  One that seems so alien in light of our very full grocery stores, people stocking up on unnecessary amounts of food in their pantries, food wastage, and people throwing away unopened cans and packages of food after their expiration dates.  It really is crazy to think that world food shortage is going to affect us, especially those who live in developed countries where we have an abundance of everything.  But we have reason to fear it because world food shortage is just as real as the earthquake and tsunami that struck Japan this March 11, 2011.

What Causes World Food Shortage?

There are a lot of causative factors as to why there is an imminent, as the scientists say, world food shortage right now.

The most common and probably the biggest cause of all is the humongous rise in the world population.  In fact, scientists say that the population explosion that is happening right now, especially in third world countries, is draining the world of its natural resources.  Lands are being bled dry for the food crops that it can produce.  Couple that with the fact that there is the increased population of livestock and poultry to cope with the demand of the consumers, and you have yourself an abused land.  Aside from this, there are also the illegal and overfishing problems that our waters face as well as the environmental degradation problems such as air, land, and water pollution and deforestation, among others.

Another cause of world food shortage is the natural disasters that strike the world.  It cannot be denied that there are more and more natural disasters occurring.  Tornadoes, hurricanes, storms, blizzards, typhoons are stronger and lasts longer than normal, and they occur more frequently, too.  Water levels are higher so there are more flooding, and droughts are more regular than ever in some parts of the globe.  Experts say that these climate changes we are experiencing right now can be attributed to the greenhouse effect, which is due to pollution.

Of course, there are also earthquakes, tsunamis, volcanic eruptions, and other natural calamities that greatly affect food production.

However, if there is one thing that will hasten the occurrence of world food shortage is that it is the increased demand for food.  Our ailing earth just cannot produce what we all need, and some of us have to deal with hunger and go to bed hungry.

The Impact of World Food Shortage on Prices

Aside from going hungry because the world cannot produce enough food at the rate we need it to so as to meet the global demands of the consumers, the prices of major commodities are also expected to increase.  It is like a domino effect, really, a small change resulting to a similar change, then another change, then another.

Here is a quick look at this domino effect.

There is a population explosion that is going on right now, and it is becoming quite alarming.  Because of the population explosion, there is the need for more land where we can put up more homes, thus, the deforestation problems.  Of course, we will need food to feed the growing population, so there is the problem of overfarming as well as overfishing.  Both the land and the sea are being drained of their natural resources just so we could meet the global demands for food.  Because of deforestation and the increased pressure on the land and the sea to produce food, be it legal or illegal means, there is then the general degradation of the environment.  Of course, this will ultimately lead to what we do not want, which is decreased food production.  The land and water can no longer provide us the food we need at the rate we are growing, so more and more people will starve.  Because of starvation, food shortage, and poverty, revolts and uprisings will happen.  If this happens in oil-rich countries, oil production is temporarily but greatly reduced.  Reduced oil production means increased fuel prices simply because there is a bigger demand for oil consumption than oil production.  This then will lead to increased prices of the major commodities, particularly food.  Why?  Simply because that grocery store a few blocks away from your home needs fuel to run its coolers and refrigerators, and he has no choice but to increase the food prices because of the higher cost of the oil supply and the higher cost of freight charges to transport precious oil to the grocery store.  And the vicious cycle is repeated all over again.

The scary thing is that this reality is happening right now.  Major natural disasters like the earthquake and tsunami in Japan are going to greatly reduce the food production of the country.  They are producing food for their people as well as exporting food products to other parts of the globe, and the natural disaster that struck this month plus the threat of the nuclear meltdown and contaminated food products are going to take its toll on the country.  The people who are living in the hard-hit areas are now experiencing food shortage, and the countries that receive food imports from Japan are also going to experience the loss.

Aside from this, starvation in places plagued by droughts or floods is also happening.  After all, who can grow food crops in dry or flooded land?

Wars are also happening in the Middle East and North African regions, and these are greatly affecting oil production.  In fact, we are now experiencing increasing oil prices with some talks of oil rationing in some parts of the globe.  Naturally, prices of other major commodities in the market are increasing along with the increasing oil price.

But there is hope to overcome this.  This will certainly not be resolved in a day or a few years, and it will definitely not come from our leaders and policy makers.  It will have to come from us.

World food shortage – a scary thought, right?  But a reality nonetheless.

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Healthier food choices, as I can clearly see in the Internet and in consumers’ preferences, are one of the major trends for the year 2011.  Parents are demanding it for their children who are in school; health workers are pushing for it in light of food-related illnesses like obesity and diabetes; and consumers are voicing out their concerns about the increasing problems related to food.

Their voices have been heard as this year the United States Food and Drug Administration circulated a couple of documents that impose the new federal nutrition and menu-labeling requirements to the restaurant industry.

Why the Need for the Federal Food-Labeling Requirement?

It cannot be denied that more and more restaurants, especially quick-service restaurant chains, are offering indulgent comfort foods more than they are offering healthy and nourishing foods.  These indulgent types of food are not only rich in bad cholesterol but are also rich in sugar, sodium, and carbohydrate.  Too much of this increases the risk of diabetes and other food-related illnesses such as heart diseases.  But since they are after profits, the safety, health, and wellness of their customers are the farthest things from their minds.  This led to an increasing prevalence of food-related diseases that afflict not only the middle- and older-aged generations but also the younger generation as well.  In fact, it is no longer surprising to see obese toddlers and babies who live on what we call “indulgent foods.”

This became so alarming that many sectors in the society have raised an outcry and protested against the food and restaurant industry offering unhealthy food choices.  Their voices became so loud that the FDA finally released the new guidelines when it comes to federal menu-labeling requirements.

What Does This Mean to the Consumers?

There are a lot of benefits that consumers can get from this new regulation.  For one, they can make smarter and healthier choices when it comes to their food intake.  By checking the menu labels, particularly the calorie content and nutritional facts, they can make the appropriate food choices for themselves and for their loved ones.

Two, this will benefit consumers who suffer from illnesses such as diabetes, heart diseases, hypercholesterolemia, hypertension, etc. choose the best menu suited for themselves.  With menu labels, they can choose the dishes with low-salt, low-fat, and low-sugar contents.

Three, health-conscious individuals can now appropriately choose menus that will fit their needs.

What Does This Mean to the Restaurant Industry?

In a nutshell, this simply means that restaurants are now required to post the calorie contents of the meals on their regular menus.  Aside from this, they are also required to put into writing the nutritional information of their dishes so that it can easily be accessed by customers who wish to know the foods they are eating.  They are also required to give the calorie contents of their self-serve foods, such as the food products on their displays.

This is a very time-consuming effort on the restaurant’s part.  However, the FDA assures the food and restaurant industry that they will be given enough time to gather the necessary information and abide by the new terms stipulated in the federal menu-labeling requirements.  The FDA will refrain from enforcing any actions against the company caught not complying with the new regulations for a specified time period.

What Can We Chefs Do?

Yes, what can we chefs do?

For one, we should get ready for the inevitable.  The final guidance will be released by the yearend, and we have so little time now to finalize our nutritional information and menu labels.  If we start doing this task now, we will still have some time left to review our nutritional information for accuracy.  However, if we start late, we might incur penalties for not following the requirements on time.  This could mean a loss of revenues as we scramble to deal with the legal matter.

Two, think long-term and not short-term.  This is not just going to be a trend but will become the norm in the food and restaurant industry.  For this reason, we have to think of long-term plans on how to incorporate these changes into our foodservices.  We could start by experimenting with low-fat, low-calorie, and low-sodium menus early on and start modifying our standard menus to cope with the changes.

Three, we have to be creative and innovative to meet the new demands.  Yes, we should accept the fact that there will be changes in the consumers’ demands, especially those who are looking for healthier and smarter food choices.  For this reason, why don’t we create special menus for special days?  You can create, say, for example, a Vegetarian’s Menu.  This way, vegetarian customers have something to look forward to when they visit your restaurant.

The new requirements may be difficult at first, but, in time, it will become so much a part of your routine.

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For some years now, convenience stores have been steadily invading the restaurant turf.  It started out as simple foods-to-go such as sandwiches and smoothies that hungry people grab along the way or on the road when they are too busy to dine at restaurants.  Now, the simple foods-to-go have turned to full-scale meals that consumers can easily purchase and eat, without having to wait that long for their foods to arrive.

This new trend has become quite a threat to the restaurant industry as they are losing costumers who are not only looking for quality food but convenient and faster service at the same time.  The recession did not help the restaurant industry any as the popularity of the convenience stores’ foodservice grew and is predicted to still grow in the future.

The Convenience Store Foodservice Prediction for 2011

Through research, I can safely say that this trend of consumers patronizing the foodservices of convenience stores will still grow come the next year.  In fact, more and more convenience store operators are not only improving their foodservice but upgrading them as well so as to meet the demands of their consumers.

They are giving their consumers a fast and convenient way of purchasing meals though their deli-prepared meals.  In fact, the convenience store’s annual revenues tremendously increased because of their deli sales, and the numbers will only keep on rising this 2011.

They are providing healthier food choices to their consumers.  Right now, the government is being aggressive in its campaign for healthier and safer food choices.  Not one to be left behind, convenience stores have joined the bandwagon and began offering smart food choices to their health-conscious customers.  Aside from this, they have also begun an aggressive promotion of fresh food products such as fruits and veggies, and you can see them on their shelves.

Lastly, they are providing healthy and delicious meals at affordable prices.  Convenience store operators have studied the trends in their market and consumers, and because there is the need for cheap yet quality foods, they offered them at relatively reasonable prices, thus, its success.

This big move by the convenience store operators was warmly welcomed by their consumers that the convenience store industry has become a threat to the food and restaurant industry.  If what I think is true, then we are sure to see more convenience stores offering full-meal services and upgraded foodservices to its consumers in 2011.

If You Cannot Beat Them, Join Them

A threat the convenience stores may be to restaurants, but this need not be the case though if you know how to play your cards right.  As they say, if you cannot beat them, join them.  After all, you are both after the same thing – a huge share of the market’s stomach.  For this reason, here are some ideas on how you can capitalize on this trend.

Short of opening your own convenience store and introducing your cuisine to the convenience store market, why not team up with one?  This way, it is going to be a win-win situation for the two of you.  You have the experience and the skill to give the customers what their palates need, and the convenience stores have the market looking for convenient and delicious meals.

To better maximize the strength of the foods that you will be serving, you should study what the consumers want and offer more of it.  Of course, it will not hurt to add some variety into the choices, like gourmet foods.  However, if you are just starting out in this venture, having a narrowly-focused menu is a key to success.

Since there will come a time that customers will not just want to purchase their meals in convenience stores but will want to stay and enjoy the food, why not start a new trend?  Yes, there are a lot of convenience stores already that have tables and chairs for their customers, but you can add some glamour and luxurious ambiance to the place.  It may be small and can only seat a few number of guests, but the cozy and comfortable setting is sure to draw lots of consumers.

It will be difficult to start on this venture, especially since most convenience store operators will want to keep the foodservice aspect of their business close to themselves, but with your knowledge and expertise when it comes to high-quality foods, you and your partner can offer what other convenience stores cannot.

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