Home News Fascinating products at Madrid Fusion 2021

Fascinating products at Madrid Fusion 2021

Continue on gastronomic congress Madrid Fusion And in this second article, after the one we published yesterday, we want to talk to you about some of the novelties that are presented to bring you closer to the most avant-garde gastronomy. Today we have to describe two fascinating products that are curious and promise a lot: the redi and about. Do these names sound familiar to you? Surely not because surprising proposals always appear at this great event.

Redi, healthy and versatile

It's neither broccoli nor cauliflower: the redi is a purple broccoli sprout very typical in UK. It has more antioxidants and nutritional levels than green varieties. It is also distinguished by having a slightly sweet taste, so it can be eaten raw. Its kitchen is very versatile: sauté, boil, wok, steam, roast, gratin and microwave.

fascinating products
Redi / Photo: company website

Of the company bejo, turned out winner of the Innovation Hub Awards in the fresh produce category last year and is now featured in Madrid Fusion. It is grown in Murcia and most of it is exported, especially to the UK and Finland. "It is drawing a lot of attention to chefs," said Fernando Santamaría, head of marketing for the company that provides the seeds. Its color is also very striking and original on the plates.

Circa, whole cane sugar

Whole cane sugar It arrives in the kitchen where brown sugar does not. This is because it is soluble, like white sugar, but more natural than this, as it is not refined or processed. It is obtained from plant juice of sugar cane. And it is used for any type of kitchen, especially the confectionery, and it goes very well with chocolate. You can substitute for white and brown sugar in recipes that specify the use of both. In reality, brown sugar is nothing more than white sugar refined and dyed with remaining molasses previously extracted. In the mojito, the whole cane sugar will enhance the sweetness of the rum. The color blond of sugar naturally fluctuates from darker to lighter depending on when the crop has been harvested.

Circa: Photo: Company website
Circa / Photo: company website

Circa Raw Cane Sugar, a family business, has been producing whole cane sugar since 1998 in Panama, in nutrient-rich volcanic soils of the Chiriqui region. He grows it on the slopes of the Volcan Baru, where coincidentally the most expensive coffee in the world is also grown (Geisha Coffee de Boquete). Circa has long been exporting sugar to the United States and Latin America. Now just landed in europe and to present it in Madrid Fusion. His goal, he notes, is to celebrate the natural way of growing sugar in the Americas since the XNUMXth century.

What do you think of these fascinating products What have we already seen in the gastronomic event of the year? Have you been surprised by someone else not included in this text? If so, you can leave your comment below.

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