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The innovation was a little less present at the time of the fifth edition of the International Lounge of the food (SIAL) 1, that took place in Montreal in 2008 of April 23 to 25. But the worry to offer the products that come closer more of the nature was palpable. In short lap of this appointment of the world agroalimentary industry.

Contrary to the previous years, less one feels the presence of big innovations ", specify Frédéric Blaise, president of the society Enzyme who specializes in the tendencies and the marketing food. The industry tempts to throw the products that will remain a long time on the market more. "Because the innovation is expensive", he / it specifies.

Her "naturalness" to the menu

The consumer searches for more and more natural products, transformed therefore less and less, and that respect a certain ethics. It is what one calls it "naturalness", a tendency that is going to perpetuate itself again during several years, according to Frederic Blaise. As regards to ethics few products presented to the SIAL of Montreal could boast however, well to be "equitable."

Some health novelties sold to the Quebec Several of the products exposed to the SIAL reflected this tendency of it "naturalness". some that has kept the attention of nutritionist Josiane Cyr Of it, for their health aspect … and their availability in Québecois soil.

Of Lawyer’s Oil

Lawyer’s oil, that one recovers more and more in the Quebec grocery stores, leaning illustrate this well for the naturalness. His / her / its nourishing and besides culinary properties are similar to those of olive oil.

That she / it comes from South Africa or Chile, "lawyer’s oil is rich in monounsaturated greasiness that encourage the assimilation of the omega 3 coming from other food, as fish", explain Josiane Cyr.

Rich in vitamin E. an antioxidant that protects the membrane of the cells of the body., lawyer’s oil is as more resistant than olive oil to cooking to high temperature.

Of the frozen snails

Often consumed with quantity of butter to garlic and the even of cheese, the snail tempts to recover his / her / its letters of nobility in the SIAL of Montreal. But not any: the snail of Burgundy.

Nature or finished, with or without shell, this product of France is sold frozen. "In addition to contain different mineral, the snail contains 18% of proteins and only 2% of lipids (fat), makes record Josiane Cyr. What makes a food of choice of it for the adepts of the Cretan regime."

Introverted in the fields of grapevines of Europe of the East and offered to Quebec now, this snail can be integrated easily to a spaghetti or to a dish of seafood.

Of the deep-frozen sushi

A new puts ready to eat full of omega 3 will make his / her / its entry shortly in Quebec: of the deep-frozen sushi. Exits of a Japanese innovation, the different varieties of sushi can keep more of themselves during one year in the freezer.

Immediately after their confection, the sushi are submitted to a fast congealment in order to keep all their freshness. Once home, he / it only remains to defrost them at the microwave oven.

Of the doughs with the sweet potatoes

And to say that some doughs to the sweet potatoes or doughs to the black bean, to the paces of rice?

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