Posted by ProPortion Foods Blog on Sep 24, 2018 in Nutrition
Every year, food operators including chefs, restauranteurs, café and bar owners gather to showcase new foods, tools of the trade, and industry insights. This year’s show in Melbourne was the biggest event yet.
Temptations from the recent food fest ranged from chocolate masterpieces by artistic chocolatier Stephane LeRoux and patisserie innovations to premium beer, wine and spirits and Peruvian superfoods like Camu Camu fruit and Sacha Inchi seeds.
We presented a variety of possible ways to serve our portion-controlled cakes, from a tray display to plated up portions with garnishes and accompaniments.
The baked cheesecake was a big hit, with people coming back wanting more. We were delighted with compliments on the expert styling by My, and about how delicious our products are.
“It was great to catch up with our current suppliers and customers who stopped by to visit us at our stand, including interstate visitors,” says Nikki. “It’s always nice to be able to put a face to a name.”
Gluten-free products received less attention than in previous years, perhaps owing to their transition from a healthy living niche to mainstream fare. Their appeal has reached beyond people with allergens or intolerance as gluten-free fare has become part of a healthy lifestyle for many.
Hemp – the nutritious, protein-packed, non-psychoactive version – was one of the new kids on the block. Its nutty tasting seeds featured in many novel hemp-based products, owing to Australian legalisation last year that allowed it in foods.
“This is very exciting as it is a complete protein source with a natural health halo,” says Nikki. She thinks that we can expect to see more hemp protein powders, fortified foods and beverages.
Always fascinated to try new foreign foods and beverages, Nikki tried an animal from our own backyard in Australia: wallaby – grilled and as a “salami”.
“Less gamey than kangaroo, it has a soft texture similar to lamb,” she recalls. “A novelty taste testing, but I don’t think I’ll be eating it again.”