We just spoke to Diego Ruzzarin of global design agency Enivrance. He has worked on a special project in Brazil to re-present their traditional products of beef, grain and fruits such as acai and guava with a new spin.
For instance, they have worked with culinary chef Katia Barbossa on a mince beef macaroon, and with others on soft cheese and guava doughnuts, and ‘Trail bites’ (or pork goujons) with a multigrain covering, plus CWD, a carbonated wine that they claim is ‘fresher than beer’.
“Working with chefs is key to delighting consumers’ palates,” he said. “You are certainly going to see more of this in the NPD food and beverage sectors.”
Also on the Brazil stand, we interviewed Joao Paulo Sattamini who had spent the past two years developing Organique – an acai-, guarana- and mate-based premium, natural energy drink. We will be looking more closely at this in the next issue of Beverage Innovation Magazine, as it has a focus on natural energy.
The dairy halls have sprung a few surprises too, with Kri Kri of Greece launching Yogood – the first frozen Greek yogurt, made using authentic strained yogurt in Greece, and Mlekovita of Poland introducing English breakfast yogurt and yogurt-based savoury dips. Joya is catering to the growing group of vegans and vegetarians with non-dairy creamer and a non-dairy sour cream.
The Moroccan stand had some great, new ideas in Dari’s couscous line, and a cactus fruit vinegar aiming to join the country’s successful Argan oil lines.
So, plenty to inspire at Anuga and to get the grey matter moving, for our upcoming presentations on innovation. From pink rice to black soy milk and tomato crisps, the food and beverage world is never a dull place to be.
Have you seen our Anuga 2013 gallery yet? Check it out here.
© FoodBev Media Ltd 2024