Organic rice puffs from Korea, blueberry preserves from the US, flavours of Turkey and spices, tea and a wide range of food products from India — it was diversity on a plate at FoodIndia by SIAL earlier this week in Delhi. The first edition of the food expo in India by Salons International de L’Alimentation brought together over 150 exhibitors from India and 13 countries, with local and international buyers, chefs and restaurant owners thronging the pavilions. Over 5,000 business visitors attended the expo and 1,100 buyer meetings took place. Some clear trends were evident during a quick walk through the expo:

b Healthonomy: Gastronomy is clearly a lot and lot more about health today, given the focus on organic, sustainably sourced, low carb, healthy foods, across stalls. For instance, Future Group had a spinach atta and beetroot atta, the snacking options at various stalls stressed on low fat, low sugar options.

b Inclusive table: Every niche, from gluten-free, vegan, lactose-free to diabetic-friendly food was served, a sign that producers are becoming more inclusive and catering to special needs. From dehydrated fruit snacks from Thailand to suit the gluten-free palate to soy milk variants, including a black sesame flavoured one by Korean players, the range was interesting.

b Innovative recipes: Britannia ladled out some scrumptious snacks, tossing its cheese on to biscuits and rusks, even as Wingreens and Veeba showcased inventive ways to use their sauces. At importer Chenab Impex’s stall, there was polenta on offer, with suggestions to make an idli from it to adapt the product to local tastebuds.

b Regional flavour: Amidst the plethora of big national brands, regional players like Panchhi Pettha from Agra, famous for their sweets and dal moth , caught the eye, and drew big crowds. Also heartening was to see several food start-ups.

The expo will be an annual feature henceforth. The next edition is on during September 17-19, 2019. “We expect to expand it significantly with three new features showcasing Innovation, Alternative Food and Wine& Spirts,” said Adeline Vancauwelaert, Deputy Director F&B division, SIAL Network-Comexposium.

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