SUPER POWDERS
Concentrates of super foods such as
turmeric, acai, green tea and certain kinds
of mushrooms etc contain great properties
useful for health but can also be used to
enhance the taste of foods and dishes.
WHAT’S IN
STORE FOR
It’s 2019…and the world of food and beverage has never
been more exciting. What will be the main gastronomic trends
in the food sector this year? Take a look at the possibilities –
and what is being developed to make them a reality.
INSECTS ON THE PLATE
Insects are appearing more and
more as a sensible dietary choice.
They are low in fat, exist in large
quantities and can be found
everywhere. In Mexico, chefs cook
with insects on a daily basis, and
new on your customers’ shelves in
2019 could be insect powders that
enhance cocktails or dishes.
No one feels good about throwing out
expired food. So the Quebec Biofood
Development Center has developed a
technology called the Hydro Protective
Process that can increase the shelf life of
fresh food by up to three times. The green
and health-safe technology involves dipping
a packaged food into cold water with
hydrostatic compression of 87,000 psi,
which destroys microorganisms. More than
a dozen food companies use this process
now…will your company be the next?
They’re already pretty hot with consumers,
but 2019 will see more kimchi, pickles,
sauerkraut, tempeh and kefir, as well
as fermented and cooked combaos like
carrots and cream. The idea is to consume
the least processed food possible and
increase its probiotics to improve immune
systems.
ZERO FOOD WASTE
FERMENTED FOODS
6 ANNUAL DIRECTORY 2019