Ireland takes part in unique World Food Travel Association study into Food Tourism

Erik Wolf, Executive Director of the World Food Travel Association (WFTA) has announced the largest Food Tourism Study ever conducted. The new global food and drink tourism research breaks new ground and includes global data, beverage tourism and PsychoCulinary profiling.

PsychoCulinary profiling is an accepted profiling methodology which analyzes each destination within the context of the thirteen PsychoCulinary food-tourist profiles: a Gourmet, Authentic, Localist, Adventurer, Eclectic, Ambiance, Organic, Budget, Innovative, Social, Trendy, Novice and Vegetarian.

Following on its groundbreaking past research, the World Food Travel Association is raising the bar again with the undertaking of the largest food and beverage tourism study ever conducted. The survey, which will be released in early May 2016, is a significant evolution over past research. 

The Reasons why this new Food Tourism research is significant are:

• It is the first multi-national research study about food and drink travelers. Eight destinations are included in this first benchmark study: Ireland, Finland, Scotland, Louisiana, California, the State of Oregon, Willamette Valley in Oregon and the Basque Country in Spain. Additional destinations will be added annually. 
• It is the first food tourism research study that also measures interest in beverages, including wine, beer, cider and distilled spirits. 
• This research will expand significantly on the WFTA’s PsychoCulinary profiling methodology first developed in 2010 and will analyze each destination in the context of its own PsychoCulinary profile.
• It is the first food/drink tourism research that will survey both inbound and outbound food/drink travelers to/from the included destinations. 
• Research specialists in food and drink tourism have designed the survey, giving an additional level of depth and understanding which will add value to the findings. 

Erik Wolf, Founder and Executive Director of the World Food Travel Association 

The World Food Travel Association (WFTA) is a non-profit and non-governmental organization and is recognized as the world’s leading authority on food tourism. Its mission is to drive economic development for the food, drink, travel and hospitality trade. The Association was founded in 2003 by its Executive Director Erik Wolf and today brings innovative food tourism solutions and thought leadership to 35,000+ industry professionals in 135 countries.

John Mulcahy, Head of Food Tourism for Fáilte Ireland, said, “A significant proportion of a visitor’s time on holiday in Ireland will be spent experiencing food in some way – either consuming it in local dining or hospitality establishments, visiting specialist shops and markets or having a hands on artisanal experience. As a consequence, the experience the visitors have of food will play a pivotal part in determining their satisfaction with their overall holiday. Fáilte Ireland’s vision for food tourism is to ensure that Ireland is recognised for its memorable food experiences which evoke a unique sense of place, culture and hospitality."

John Mulcahy, Head of Food Tourism for Fáilte Ireland

Mr Mulcahy added, "This study will aid in validating the efforts made over the last strategy, presenting our industry with a comprehensive view of the current perceptions around the Irish food experience, thus informing us of where Ireland is placed on a global scale in terms of its food offering."

Supporting the new World Food Travel Association research in a significant way are several international organizations including Fáilte Ireland, the Louisiana Travel Promotion Association, Travel Oregon, Oregon’s Wine Country/Willamette Valley Visitors Association, Basque Tourism Office in Spain, Visit Finland, Haaga-Helia University of Applied Sciences in Finland and the Finnish Ministry of Agriculture and Forestry. Additional project support comes from Visit California and Visit Scotland. 

Food Tourism is a vital ingredient to the future of Irish Tourism

Fáilte Ireland was formed in 2003 under the National Tourism Development Authority Act and they became responsible for supporting Ireland’s tourism industry by keeping Ireland as a quality and competitive tourist destination. Researching and bench marking emerging tourism trends is an important facet of their work; as Fáilte Ireland continues to strengthen the holiday experience for visitors. They pride themselves on investing in tourism amenities and infrastructure, and constantly developing tourism education. Fáilte Ireland also has a unique national-specific campaign, Discover Ireland, which operates a year-round integrative marketing strategy to encourage locals to vacation within their beautiful home country.

Interested parties can pre-order the Food Tourism report here.

For info on Irish Food Tours Ltd see www.IrishFoodTours.ie

Zack

The 14 Food Ingredients that must now be Declared as Allergens on Food Labelling

The Food Information Regulations are changing and new rules come into force on 13 December 2014.

This requires food businesses providing non-prepacked food e.g. restaurants, delis, canteens, takeaways, cafes, retail outlets etc., to indicate to consumers the use of any of the 14 allergenic ingredients listed below that are used in the production or preparation of food.

The new EU food labeling rules, adopted by the European Parliament and the Council in 2011 (Food Information for Consumers Regulation), are claimed to ensure that consumers receive clearer, more comprehensive and accurate information on food content and help them make informed choices about what they eat.

The basic principles of food labelling remain the same in providing safe food which is honestly described and presented continue and the following information is still required on prepacked food labelling: 

• A true name or description of the food 
• The ingredients it contains, in descending weight order
• How it should be handled, stored, cooked or prepared 
• Who manufactured, packed or imported it 
• Origin information if its absence would mislead 
• Allergenic ingredients identified on the label 
• Specific information declaring whether the food is irradiated or contains genetically modified material or aspartame, high caffeine, sweeteners, packaging gases, phytosterols etc. 
• Net quantity in grams, kilograms, litres or centilitres (or abbreviations thereof)
• Alcoholic strength where there is more than 1.2% alcohol by volume (alcohol x%vol.) 

The new regulations replace the current food labelling requirements and introduce new ones including:

• Minimum font size on labels
• Mandatory nutrition labelling
• A clearer indication of allergens in the ingredients list and the need to be able to tell consumers about allergen contents in non-packaged food
• Extension to the rules for country of origin labelling.

The 14 Food Ingredients that now must be Declared as Allergens in the EU are:

1. Cereals containing Gluten namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof, except:

(a) wheat based glucose syrups including dextrose
(b) wheat based maltodextrins
(c) glucose syrups based on barley
(d) cereals used for making alcoholic distillates including ethyl alcohol of agricultural origin

Paper wrapped Labels are ideal for freshly baked breads

2. Crustaceans and products thereof

3. Eggs and products thereof

4. Fish and products thereof, except:

(a) fish gelatine used as carrier for vitamin or carotenoid preparations
(b) fish gelatine or Isinglass used as fining agent in beer and wine

5. Peanuts and products thereof

6. Soybeans and products thereof, except:

(a) fully refined soybean oil and fat
(b) natural mixed tocopherols (E306), natural D-alpha tocopherol, natural D-alpha tocopherol acetate, and natural D-alpha tocopherol succinate from soybean sources
(c) vegetable oils derived phytosterols and phytosterol esters from soybean sources
(d) plant stanol ester produced from vegetable oil sterols from soybean sources

7. Milk and products thereof (including lactose), except:

(a) whey used for making alcoholic distillates including ethyl alcohol of agricultural origin
(b) lactitol

8. Nuts namely: Almonds (Amygdalus communis L.), Hazelnuts (Corylus avellana), Walnuts (Juglans regia), Cashews (Anacardium occidentale), Pecan Nuts (Carya illinoinensis (Wangenh.) K. Koch), Brazil Nuts (Bertholletia excelsa), Pistachio Nuts (Pistacia vera), Macadamia or Queensland Nuts (Macadamia ternifolia), and products thereof, except for nuts used for making alcoholic distillates including ethyl alcohol of agricultural origin.

9. Celery and products thereof

10. Mustard and products thereof

11. Sesame Seeds and products thereof

12. Sulphur dioxide and Sulphites at concentrations of more than 10 mg/kg or 10 mg/litre in terms of the total SO2 which are to be calculated for products as proposed ready for consumption or as reconstituted according to the instructions of the manufacturers

13. Lupin and products thereof (lupin flour is used quite widely in bread, cakes and pastries)

14. Molluscs and products thereof

These 14 specified allergenic ingredients must be declared in foods. 

Other ingredients to which some people may have an allergy or intolerance do not need to be declared, although the information should be provided voluntarily.

Owners/Managers of Food premises need to make all staff aware of the 14 allergenic ingredients and put a system in place to identify and record the allergenic ingredients being received and handled by the food business to enable you to meet the food allergen declaration requirements.

For further information on Allergens in food production and much more, go to the Food Safety Authority of Ireland website at www.fsai.ie/faq/allergens.html and Follow them on Twitter @FSAIinfo

Zack

The Search is on for Ireland's Top Foodie Town for 2014

Update below - Ireland's Foodie Town - Winner Announced!

Could your hometown be Ireland's Top Foodie Town for 2014? The Restaurants Association of Ireland, in conjunction with Admailer.ie from An Post, are on the search for Ireland’s premier foodie destination. Is your town Ireland's Top Foodie Town?

Towns and communities from all over Ireland are invited to battle it out to be named Ireland’s Top Town for a Foodie Experience.

The judges are looking for towns that actively promote themselves through food festivals, gourmet trails, farmers’ markets and great dining experiences.

Does your town have an established local producer/supplier network which is utilised and promoted by local businesses? Do you know what plans there are for future growth and investment into the food and hospitality industry at a local level?

Communities across the country are urged to get together with local businesses, foodie groups, Chambers of Commerce and other working groups to submit their applications and promote their area to both local people and visitors.

The Prize!

• The winning town will be crowned ‘Ireland's Foodie Town 2014’ and will receive a prize package worth €5,000 combining an Admailer.ie postcard marketing package and mentorship from senior An Post marketing executives to help raise the profile of the town. 
• Nine runners up will each receive an Admailer.ie prize package to value of €500 each.

The Top 10 Foodie Towns of Ireland have been announced
and Voting is NOW Open! 

Following a huge response all over Ireland to the initial launch of the competition the judges have now whittled the entries down to Ten Finalist. The ten chosen finalist towns will now receive a visit by the judges which are comprised of Independent Assessors, a representative from the Restaurants Association of Ireland & a representative from An Post. A national public voting campaign is now being held with each of the ten finalists canvassing the country to vote for them.

The Ten Foodie Town Finalists are:

• Cork City
• Dingle
• Galway City
• Howth
• Kilkenny
• Kinsale
• Lisdoonvarna
• Loop Head
• Sligo Town
• Westport & Clew Bay

The Judging Process

Stage One was to...

• Complete & submit an Application Form online or download and email your Application form
• There are seven areas of criteria to be judged on, each carrying a weighing percentage to total 100%.
• The application must be submitted by a minimum 3 businesses/working groups together.
• Deadline for Applications is Wednesday, April 9th 2014.
• All applications will be reviewed and a shortlist of 10 finalist destinations will be announced.

Stage Two now is...

• The ten finalists will be subject to a pre-arranged visit to the town by the Judges comprising of Independent Assessors, a representative from the Restaurants Association of Ireland & a representative from An Post.
• A national public voting campaign will also be held with each of the ten finalists canvassing the country to vote for them.
• The final decision will be made by combining the judges’ votes with the public vote that carry equal weight – both components account for 50% of the overall mark a town receives.

Click HERE to Vote for you favourite Foodie Town Today!

The winner of ‘Ireland's Foodie Town 2014’ will be announced at the National Finals of the Irish Restaurant Awards in Dublin on June 9th. Get voting now and good luck to all involved!
Zack

UPDATE - Dingle wins title of Foodie Town of Ireland 2014

A Winner has been picked and Dingle has been crowned Top Foodie Town of Ireland 2014 from the shortlist of finalists. The winner was announced at the Irish Restaurant Awards on the 9th of June. The ‘Foodie Town of Ireland’ award recognised Dingle for actively promoting itself through joint activities such as food festivals, gourmet trails and farmers’ markets as well as great dining experiences. 

"Throughout our judging process, we have seen Dingle go above and beyond to give their tourists the best foodie experience," the judges commented. "They have a well-established local producer/supplier network which is utilised and promoted by local businesses, they also actively plan for future growth and investment in the food and hospitality industry at a local level. Education, training, development and employment are key components of the ultimate foodie destination, of which we have seen in abundance in Dingle."

Once cited as one of the most beautiful places on earth by National Geographic, the blue waters surrounding the lush green hills of the Dingle Peninsula give rise to not only the beautiful scenery that it is now famous for but also to an intense devotion  by its residents to the fresh locally landed, reared and produced foods. The small town offer visitors 52 places to eat enabling you to feast on not only the impeccably  fresh fish landed daily but also on an array of locally produced food and drink which draws its inspiration from our naturally bountiful surroundings.

The people of the Dingle Peninsula have adopted a type of self sufficiency and we are now producing as large a range of products locally as you would find anywhere in the world, from locally landed fresh and smoked fish, lamb and beef to cheeses & ice creams made using the milk of the rare Kerry Cow. Local free-range eggs, locally produced black pudding, sausages and rashers, preserves, breads, chocolates, pies, salamis, chorizo and pates are all available from local producers.

Visitors to the area are welcome to sample the local delicacies in every shop, eatery and Bar in Dingle, tour the local brewery and distillery, visit the weekly farmers market and follow the Dingle Peninsula Food Trail. The food trail  brings visitors on a veritable œtreasure huntof Dingles Foodie Offerings. Other visitor activities include foraging walks, boat charters allowing you to Catch and Cook your own fish, cheese making classes and cookery demonstrations.

Dingle, ‘Foodie Town of Ireland 2014’, will now receive a prize package worth €5,000 combining an Admailer.ie postcard marketing package and mentorship from senior An Post marketing executives to help raise the profile of their town. Each of the nine runners up will each receive an Admailer.ie prize package to value of €500 each.
Zack

WIN an Keogh's Shamrock Crisps Hamper for St Paddys Day 2014

Tom Keogh, managing director of Keogh’s Family Farm is passionate about potatoes! “We are the only potato growers in the world who offer fresh potatoes and potato crisps from the same farm side by side in the same store and we sleep, eat, breathe potato crisps and potatoes!” he says.

The family have been growing potatoes in north county Dublin for over 200 years. The city of Dublin has grown around the farm over the years!

In 2012 the Keogh Family launched the world’s first-ever shamrock flavoured food delight: Hand-cooked Shamrock and Sour Cream Irish potato Crisps. The flavour for these was developed with the "Living Shamrock" company in Ballinskelligs, Co. Kerry, who have been producing fresh shamrock for the American President since 1952. The crisps have a slight Lemon/Peppery taste almost like freshly picked watercress which is expected as Shamrocks are related to that plant family.

COMPETITION TIME!
I'm delighted this year to be once again associated with Keogh's Farm in having a Hamper of their famous Crisps to Give Away in time for this year's St Patrick's Day!

To WIN this yummy Hamper simply LIKE the Keoghs Facebook Page by Clicking below:

Click the LIKE button and Leave a comment to Enter the Competition

Note: Prize is a hamper selection of crisps and does not include decorations or live shamrocks!

The competition will Close on Wednesday 12th March and hopefully you should get the Hamper in time for St. Patrick's Day (but not guaranteed - it's depending on the winner's location.)

Best of Luck to all!

Zack

And the Winner is..... Catherine Cinnamond (Get in touch with us with your address)

28% of Irish people are drinking less wine than they did a year ago

At this time of year, wine consumption is front and centre of celebrations, but it's been a turbulent couple of years in the wine trade and its effect on the Irish wine drinking public. It has been found that the number of consumers who would stop buying a particular brand of wine almost doubles with each €1 increase in price!

Below are the results taken from the Wolf Blass & Lindeman’s Wine Intelligence Survey carried out in Ireland in July 2013 where 1,038 wine drinkers were canvassed about their wine drinking habits and perceptions.

Though the results are not a surprise to most in the industry, it is nevertheless alarming to have general perceptions confirmed so baldly. The survey was commissioned by Wolf Blass and Lindeman’s wines, two of the most popular brands in Ireland and firm favourites with consumers for their unbeatable balance of quality, taste and price.


DEMOGRAPHICS

Of 2.3 million drinkers in Ireland, 71% of Irish adults drink wine. Of this, 1.9 million are regular wine drinkers. So, 60% of Irish adults drink wine at least once per month.
This is compared to:
78% of adults drink wine in England, 73% in Holland, 86% in Sweden and 91% in Denmark.

CONSUMPTION HABITS

Irish adults drink around 17 litres of wine per year compared to:
France 45 litres, Portugal 42 litres, Italy 41 litres, Germany 25 litres, U.K 21 litres per adult per year.

Changes in frequency of wine consumption: 
28% of people are drinking less wine than they did a year ago. Under 35s consumers are drinking more wine while 55+ are drinking the same amount.


The reasons given for drinking less wine than before were:
I generally drink less alcohol (59%)
Wine has become too expensive (27%)
Wine is bad for health (13%)
The people I’m usually with drink less wine (11%)
The quality of many wines has declined (3%)
The wine I like is no longer available (2%)
Other reason (12%)

In the 4 weeks before the survey, the respondants consumed the following beverages:
72% Still white wine, 65% Still red wine, 65% beer, 47% spirits (not pre-mixed), 38% Cider, 17% Sparkling White

In the 6 months before the survey, respondents have drank wine from the following countries:
France 62% Chile 55%
Australia 51% Spain 46%
Italy 46% New Zealand 30%
USA 30% Argentina 19%
Portugal 14%

Irish Consumers find the following important when making choice:
91% - Quality of wine
89% - The taste
87% - The price
75% - Colour
69% - Promotional Offer
58% - Recommended by friend/family
58% - A brand I’m aware of
55% - Country of origin
52% - It accompanies food I’m preparing
46% - Grape variety I’m aware of

The Importance of occasions: 
7 out of 10 wine consumers will buy differently depending on the occasion. 1 million Irish people drank Australian wine in 6 months prior to the survey.
Brand awareness: Four Australian brands feature in top ten including WolfBlass & Lindeman’s


IMPACT of PRICING

The number of consumers who would stop buying a brand almost doubles with each €1 increase. 44% of people are spending more on wine that they did one year ago. 42% spend the same and 14% spend less on wine.

Attitudes towards special offers or promotions:
Familiarity is a major driver but can be over-ridden by price and promotions:
42% - Generally same store but I will look at offers from other stores
40% - I take advantage of promotions but only on my favourite brands
32%- Take advantage of promotions no matter what the brand
29%- I take advantages of promotions but only on my favourite country/region
26%- I always check offers before deciding where to shop
24%- I take advantages of promotions but only on my favourite grape variety


Source: WolfBlass & Lindeman’s Wine Intelligence Survey, Ireland, July 2013, base = 1,038 Irish regular wine drinkers via picocommunication.com


Zack

34 Pubs in Ireland included in the new Michelin Eating Out in Pubs Guide for 2014

A Pub, is a Pub, is a Pub! It does not need to spend a fortune on a makeover to serve good food, nor does it have to lose it's charm as a pub by turning itself completely into a restaurant either!

The proof of this statement, is in the fact that 34 Pubs from all over Ireland (the Republic and Northern Ireland) that serve food, are included in the new Michelin Eating Out in Pubs Guide for 2014 published today.

Of the 27 pubs listed in the Republic, five are new entries: Byrne & Woods, Roundwood, Co Wicklow; The Tavern, Murrisk, Co Mayo; Fallon’s , Kilcullen, Co Kildare; Linnane’s Lobster Bar, New Quay, Co Clare; and Morrissey’s, Doonbeg, Co Clare. 

Of the 7 pubs listed in Northern Ireland,  Lisbarnett House in Comber is a new entry.

Rebecca Burr, Editor of the Michelin Eating Out in Pubs Guide for 2014, said that "all the pubs and bars had been rigorously inspected by a team of full-time inspectors. These are the same team of inspectors who produce the Michelin Restaurant Guide." 

“Chefs looking to open their own place without having to spend huge amounts of money are also finding pubs to be the perfect choice. And with such skills in the kitchen, these pubs in turn are becoming great training schools for the next generation of chefs", she said. 

"Hopefully we can now all stop using the term "Gastropub" added Ms Burr. "Many of the establishments in this guide are tradtional pubs playing their part in the community. A pub doesn't need a modern makeover to serve good food, nor does it have to transform itself into a restaurant".

Here is the Full List of Pubs in Ireland in the Michelin Eating Out in Pubs Guide for 2014, with Links.

Co Down

The Pheasant (Annahilt)

Coyle’s (Bangor)

Lisbarnett House (Comber)

Grace Neill’s (Donaghadee)

Pier 36 (Donaghadee)

The Parson’s Nose (Hillsborough)

The Plough Inn (Hillsborough)

Co Cork

Mary Ann’s (Castletownshend)

Poacher’s Inn (Bandon)

An Súgan (Clonakilty)

Deasy’ Harbour Bar (Clonakilty)

Cronin’s (Crosshaven) 

Toddies at The Bulman (Kinsale)

Co Clare

Morrissey’s (Doonbeg)

Vaughan’s Anchor Inn (Liscannor)

Wild Honey Inn (Lisdoonvarna)

Linnane’s Lobster Bar (New Quay)

Co Mayo

Crockets on the Quay (Ballina)

The Tavern (Murrisk)

Cronin's Sheebeen (Westport)

Co Galway

Moran’s Oyster Cottage (Kilcolgan) 

O’Dowd’s Seafood Bar (Roundstone) 

Co Kerry

O’Neill’s The Point Seafood Bar (Caherciveen)

QC’s Seafood Restaurant & Bar (Caherciveen)

Co Kildare

Ballymore Inn (Ballymore Eustace)

Fallon’s Bar & Cafe (Kilcullen)

Co Dublin

The Chop House (Ballsbridge)

Co Leitrim

The Oarsman Bar & Restaurant (Carrick-on-Shannon)

Co Louth

Fitzpatricks Bar & Restaurant (Jenkinstown)

Co Sligo

Hargadons Bar & Restaurant (O’Connell Street, Sligo)

Co Tipperary

Larkins Music Pub & Restaurant (Garrykennedy)

Co Westmeath

The Fatted Calf (Glasson)

Co Wexford

The Lobster Pot (Carne)

Co Wicklow

Byrne & Woods Restaurant & Bar (Roundwood)

Congrats to everyone involved!
Zack