People are naturally curious creatures who enjoy challenging their taste buds with new and unfamiliar flavors.
While we all have our favorite dishes, we also occasionally indulge in something different, traveling into uncharted culinary territory. Some people are so excited about such tasting that they develop a strong bond with the food, while others appreciate the novelty but eventually return to their tried-and-true favorites. So, what’s currently in vogue to explore?
Recently, there has been a growing buzz around the idea of consuming insects. For instance, trying hot air-dried, sweet, or savory flavored mealworms that resemble crispy snacks is no longer a big issue. While buying them at local stores might not always be an option, they are readily available abroad. Edible insects are packed with healthy fats, minerals, and vitamins, making them a unique delicacy even when seasoned. In addition to mealworms, you can also discover dried and flavored crickets or locusts. These come in various forms and even gift packages for gourmets. Whether the idea of eating edible insects intrigues or repels you, this unusual food is likely to gain popularity in Slovakia as well, given its growing fan base who purchase them through online stores.
Fermented Foods
In the alternative protein products segment, the spotlight was on fish alternatives.
However, the world of culinary trends extends beyond insects. For instance, there is an ever-expanding palette of sprouted plants, micro herbs, and lesser-known mushrooms that are gaining popularity. The representation and consumption of non-alcoholic alternatives and products with reduced sugar and salt content are on the rise. There is also a surge in demand for meat substitutes and fermented foods, which form a fascinating category of modern foods with significant growth potential. Younger consumers are familiar with traditional Korean kimchi considered to be a winter food. In the scientific community, kimchi is recognized as one of the world’s five most nutritionally balanced dishes. This fermented, probiotic napa cabbage salad not only boosts immunity but is also a vitamin powerhouse. Kimchi is similar to traditional fermented cabbage but boasts a more tempting recipe and delightful taste. It can be prepared in various ways, both spicy and non-spicy. Gradually, though cautiously, other fermented products like beverages are making their way onto menus. For instance, the kombucha mushroom and the drinks made from it are also gaining popularity.
The event also introduced new products in the beverage category, with an emphasis on functional ingredients and natural plant ingredients from sustainable sources.
Vegetable Proteins
There is also a strong tendency towards fresh and minimally processed food, local production, and more intensive use of plant-based raw materials and natural protein sources. In this context, vegetable proteins are taking center stage. These proteins are crucial for maintaining a strong body and are essential for building muscle tissue and enzymes. Their adequate consumption is particularly vital for vegetarians and vegans, whose numbers are steadily growing. Vegetable proteins are found in plants, legumes, cereals, and their derived products (such as tofu, tempeh, seitan, nut butter, seed crackers, chickpea hummus, lentil patties, and pea flour). An innovative approach to incorporating valuable proteins into the diet is the use of protein powders. These powders may contain a single ingredient or a combination of proteins, available in both plain and flavored varieties. Special categories include plant proteins enriched with superfoods or other biologically active ingredients. Rice protein is the most commonly used vegetable protein, but hemp and pea protein are also gaining popularity. Vegetable protein powder can be added to a variety of dishes, such as breakfast porridges, vegetable smoothies, pancakes, cream soups, desserts, or drinks. “Green foods” like chlorella and spirulina remain at the forefront, and superfoods continue to be an enticing choice for modern consumers. While many superfoods are already widely recognized, lesser-known options are gradually being added to the list, including quinoa and goji berries, as well as cocoa beans, maca, acai, moringa, and white mulberry.
New Foods Show
The latest food news and trends are regularly showcased at prestigious food fairs. Among the largest in Europe are the French Sial, the Spanish Alimentaria, and the German Anuga, the most recent of which took place in October in Cologne, Germany. The event unveiled several remarkable innovations. This year’s list of innovations emphasized alternative proteins, clean-label products (products with ingredients in their natural state, without additives and mixtures), and items offering additional health benefits to boost immunity.
In the plant and clean label products category, exhibitors presented unconventional legume-based soups, and vegan egg substitutes also made their debut. In the alternative protein products segment, the spotlight was on fish alternatives, such as crab meatballs, shellfish, and fish. It’s evident that food producers are placing a continuous focus on plant protein and fiber as part of their innovation strategies. The event also introduced new products in the beverage category, with an emphasis on functional ingredients and natural plant ingredients from sustainable sources. Non-alcoholic alternatives remain a significant trend in the beer and wine sectors. The event also featured upcycling products, including tortilla beer brewed from leftover tortillas. Fermentation was represented by products such as mushroom chili and fruit soda made from fermented cucumber juice.
Text: Daniel Košťál, Photo: Anuga, Labeta, EUROVEA, Beavia
