Leonid Garbar: the trend for healthy food is growing in the world
Leonid Garbar stressed, "due to the fact that consumers are increasingly concerned about health, special attention is paid to the health of the intestine, products containing probiotics and prebiotics do not lose their popularity. On this wave, the popularity of yogurt and products based on it is growing in the world".
The use of various seeds, cereals and nuts in food, including dairy products is becoming popular. On the dairy shelf there should be presented yogurts and other dairy products filled with sunflower kernels, pumpkin seeds, oatmeal, granola, Chia seeds, flax, etc.
The expert is sure that refined sugar will give way to alternative syrups. Syrups from fruits, coconut, sweet potatoes and dates will continue to "discriminate" against the usual refined sugar. They will be used not only by manufacturers of pastries and other products, but buyers themselves will prefer syrups in their home kitchens. For the dairy industry, it is an opportunity to create new products with an alternative kind of sweetener, often more natural and more flavorful.
- The popularity of vegan food does not pass by oil producers. The alternative to the usual butter and spreads will win the hearts of more and more consumers. We are talking, for example, about oil from nuts and seeds, chickpea oil, macadamia oil, oil from watermelon seeds. This situation signals the industry about the upcoming fall in demand in the mid-price segment of butter. This means that we must prepare to reduce production capacity in terms of output and increase capacity in terms of its quality, packaging and taste. There should become less butter, but each pack should become more expensive tastier and better, - said Leonid Garbar.
We remind that on November 22 the winners of the “Golden clover” award were awarded in Voronezh, where Leonid Garbar was a member of the jury. The award ceremony was preceded by an insight session Chef Talk, during which the chefs were able to share experiences, wishes to colleagues and impressions of the event.
