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Healthy food is the protagonist at Alimentaria 2018

Alimentaria 2018 is committed to reducing the amount of salt, sugar, and fat, and promoting superfoods. “

Alimentaria is an international event and benchmark for the food, drinks and gastronomy sectors. Its focus is innovation, the latest trends in the market and internationalization.

Plant food and healthy eating occupy a prominent place in Alimentaria 2018.

Plant food and healthy eating occupy a prominent place in Alimentaria 2018.

It is the largest fair up to date, with an exhibition area of over 100,000 square meters, with 4,500 exhibitors, 150 gastronomic activities, 35 chefs with 45 Michelin stars, 120 presentations and activities and 150,000 expected visitors.

Alimentaria 2018 is structured around 7 exhibition halls: Multiple Foods (with new market trends), Hostelco (food for catering), Expoconser (preserves), Intercarn (meat and derivatives), Interlact (dairy and derivatives), Intervin (wines and spirits) and Restaurama (hotels, restaurants, catering and communities)

Healthy eating

Hence the fair promotes organic foods, aiming to reduce the amount of salt, sugar and saturated fat in our diet. It promotes superfoods, sliced vegan products and products free of gluten and lactose, such as pasta for celiac and cocoa smoothies without milk.

The sector is also moving generally towards meat produced by the in vitro method or by plant substitutes. A similar trend is also to be found with fish; the French brand Odontella has presented the first product that looks and tastes like salmon, but is composed of algae.

In Alimentaria 2018 we see an ideological message of food awareness and sustainability “.

A global reference reinforcing this trend is the Garden Gourmet brand, which exhibits in Alimentaria products such as hamburgers and nuggets made from vegetable protein.

Plant nutrition has even reached the pet food market, which moves annually 30,000 million dollars. Following this trend, Wild Earth has released the first vegan meat for dogs.

Shower of stars

This top-class gastronomic event, gathers together chefs holding a total of 45 Michelin stars.

Among them we find Paco Roncero (La Terraza del Casino), Andoni Luis Aduriz (Mugaritz), Carme Ruscalleda (Sant Pau), Paco Pérez (Miramar), Oriol Castro, Eduard Xatruch and Mateu Casañas (Enjoy), Albert Raurich (Dos Palillos), Nandu Jubany (Can Jubany), Paolo Casagrande (Lasarte), Fran Lopez (Villa Retiro), Carles Abellan (The bar of Carles Abellan), Dani García (Dani García), Óscar Velasco (Santceloni), Josep Maria Kao (Shanghai), Elena Arzak (Arzak) and Mario Sandoval (Coque).

Paco Roncero: “We wanted to build on those superfoods that are out there, but not everyone uses; our aim is for the client to see that within a healthy diet and using very few ingredients, we can produce very tasty, delicious food “.

The Spanish chef Paco Roncero.

The Spanish chef Paco Roncero.

Responsabilidad social alimentaria

Alimentaria y el Banco de Alimentos de Barcelona promueven una alimentación suficiente, segura y saludable para personas en situación de precariedad alimentaria.

Desde 2008 redistribuyen entre personas desfavorecidas los productos procedentes de los stands de los expositores. Al cierre de Alimentaria 2016 se recuperaron 22.254 kilos de alimentos de alto valor nutritivo como pescado, carne o lácteos procedentes de los stands de los expositores.

El Banco de Alimentos de Barcelona hace más de 30 años que lucha contra el despilfarro alimentario a través del aprovechamiento de los stocks de alimentos que genera la industria agroalimentaria y que, aunque son consumibles, no se comercializan y pueden repartirse entre personas en riesgo de exclusión social.

Además del trabajo informativo, más de un centenar de voluntarios de la Fundación recopilará en los stands de los expositores que se adhieran a esta iniciativa los excedentes de todo tipo de alimentos, tanto duraderos como frescos y refrigerados de alto valor nutritivo. De esta manera se prevé recuperar más de 22 toneladas de productos alimenticios.

Food safety and social responsibility

Alimentaria and the Food Bank of Barcelona promote an adequate, safe and healthy diet for people in a precarious food situation.

Since 2008, products from the stands of the exhibitors have been redistributed among disadvantaged people. At the close of Alimentaria 2016, 22,254 kilos of high nutritional value foods such as fish, meat or dairy products were recovered from the stands of the exhibitors.

For more than 30 years, the Food Bank of Barcelona has been fighting against food waste by using food stocks generated by the agri-food industry. Although this food is consumable, it is not marketed and can therefore be distributed among people at risk of social exclusion.

In addition to their informative work, over a hundred volunteers from the Foundation will collect surplus food of all types, long-lasting, fresh or refrigerated with high nutritional value, from the stands of those exhibitors that join this initiative. In this way it is expected to recover more than 22 tons of food products.

Antoni Valls, general director of the Alimentaria Exhibitions, and Roser Brutau, president of Banc dels Aliments de Barcelona, thus renew their commitment to take advantage of all the food surplus from the show.

Antoni Valls, CEO of the Alimentaria Exhibitions, and Roser Brutau, president of Banc dels Aliments de Barcelona, renew their commitment to take advantage of all the food surplus from the show.

Space for creativity

Among the novel proposals of the fair we can find gin and tonic croquettes, calçot onions, guarana and spirulina. There is also ham and chorizo confetti, esterified olives, freeze-dried nougat, Kit Kat pizza and beer with hot green peppers from Padrón.

Cocktail in test tube combined with edible bubbles: Plat Institut 80-20ml equipment.

Cocktail in test tube combined with edible bubbles: Plat Institut 80-20ml equipment.

2018-04-18T21:41:26+00:00