Our fragile economy and the shaky world financial climate are blamed for slowing up the launch of new food products says industry’s specialists. However, in spite of this dilemma, SIAL, the world’s largest food fair in Paris showcased some wacky new edibles and showed signs of a food revolution in the making. Represented at the fair were 140,000 foods from 100 nations.

New textures, oil laced fruit juice, of all things, spicy honey and dried flowers are about to hit the restaurants and food markets. These are only the beginning of overcoming the stagnation of new food products in this economical fever.

A fundamental shift in attitudes toward food is the driving force for the new mood. There is a world wide revolution for healthy, natural foods. Added to that is a growing influence of science-driven molecular cuisine practiced by a few celebrity chefs in England and Spain such as Heston Blumenthal and Ferran Adria. This new movement is spawning a wave of new products that are hitting the shelves of your local markets.

The old has past, foodie guru Xavier Terlet, who heads the XTC trends agency
says, “People used to hark after tradition in recipes and products, they wanted chequered table-cloths, to relive the old days. All that has changed,” he added. “Molecular gastronomy has shown chefs are not just cooks but chemists, and that has brought a new boldness to the food industry, a modern-day daring to mix and play with textures.”

Food Revolution