Production method, philosophy or specific ingredients: we can find innovation in many aspects of a product. Let’s discover the most innovative Italian food products.
Seaweed based products
Already announced as a 2019 food trend by The Nation’s Restaurants News, seaweeds are conquering tables worldwide. The consumption of seaweed in the United States is growing at an annual rate of 7% and is increasingly affecting the European market.
Given the recent consumers’ tendency towards products with low environmental impact, one of the aspects that makes this product so attractive is its sustainability: the cultivation period is about six to eight months and does not involve the use of fertilizers, pesticides and herbicides.
Spirulina also called the “blue algae”, is one of the algae that has received the highest approval worldwide. Being rich in iron, calcium, proteins, vitamins, mineral salts, Omega 3, Omega 6 and antioxidants, it’s also considered a Superfood and is increasingly used for the creation of healthy and vegan dishes.
The purpose is of squeezing to extract as much juice as possible from fruit or vegetables, avoiding the denaturation of enzymes or the breakdown of nutrients, events usually caused by industrial pasteurization. The purpose of cold pressing is exactly this: the extraction in purity and the preservation of all the properties intact.
Cold-pressing is commonly executed using a hydraulic press; the obtained juice, in an optimal state of preservation, can be consumed within 30 days.
Supply food chain products
The term “supply chain” was first used by the French agronomist Louis Malassis to define “the path followed by a product within the agri-food system”. All those steps and transactions that follow the product life, from the raw materials to the creation of the product itself, until it reaches the final consumer.
The concept of the supply chain differs from those of traceability and transparency: it is no longer about only declaring the steps of production but implies the direct knowledge of these steps and a higher degree of responsibility. To guarantee the supply chain of a product, not only are a range of documents and certifications needed, but it is also necessary to know all the places and companies that take part in the product’s realization.
These kinds of products emphasize and guarantee safety and traceability; they are therefore very appreciated by consumers who are paying more and more attention to the origin and production method of the food they eat at home or order from the restaurant.
The term plant-based refers to those products that are similar in taste, shape and consistency to foods of animal origin, with the only difference that they’re made with only vegetable raw materials. These products are not only designed for vegetarian and vegan consumers, but also for the omnivores who, wanting to implement a sustainable and/or healthy choice, are looking for alternative foods.
Consumers are increasingly mindful to the impact their diet has on the environment, and plant-based products seem to be the right compromise for a sustainable diet without too many sacrifices. To produce a plant-based burger99% less water, 93% less land and 46% less energy are used; furthermore, 90% less greenhouse gas emissions are produced.
The term “nutraceutical” was coined by Stephen L. DeFelice in 1989 by joining the words “nutrition” and “pharmaceutical”. Foods called nutraceuticals are no longer just a means of support but have one or more additional benefits. As proof that consumers preferences increasingly revolve towards products that guarantee a healthy and preventive diet, these products are going through a period of intense research and development, generating a turnover of 3 billion euros a year in Italy alone.