Move over meat, vegetables are having a moment! Across the world, a confluence of health-conscious consumers, environmental concerns, and culinary creativity is leading to a delicious transformation: vegetables are transitioning from supporting players to the stars of the show.
At THAIFEX - Anuga Asia, Asia's premier food and beverage event, held between 28 May and 1 June in Bangkok, Thailand, you’ll find out how Asia is echoing a global trend towards plant-based diets.
Asia isn't just following the lead; it's adding its own vibrant twist, with veggie snacks and even veggie based confectionary. OSH! is revolutionising healthy snacking by using 100% real veggies in their crisps, which are crafted without oil, frying, preservatives, or added sugar, making them the perfect guilt-free indulgence. Sunfood Veggies Phyto Jelly is a plant-based nutraceutical product that are packaged as jellies designed as a dietary supplement. They feature a blend of mixed vegetables and fruit which help in the consumption of important vitamins, fiber, and antioxidants that contribute to overall well-being.
There’s a surge in demand for innovative meat and seafood alternatives made from humble ingredients like mushrooms, legumes, and walnuts. At THAIFEX - Anuga Asia exhibitors like Vegefarm Corp will offer seafood alternatives like allergen-free vegan shrimp or gluten-free fish tofu that are low in sodium and calories, have zero trans-fat and cholesterol. Cremer Sustainable Foods offers plant-based chicken strips, nuggets, patty, chicken tenders, as well as beef or lamb patty’s.
At THAIFEX - Anuga Asia, you will find suppliers from across the region appealing to international buyers, because Asia's unique vegetables are no longer just local favourites. With their distinctive flavours and versatility, they're finding their way onto plates worldwide. Take the New Madison Harvest 100% Purple Yam Powder, which can be incorporated into a variety of dishes. Its products like these that inspire international chefs to create exciting fusion dishes. Another alternative is for bars and hotels to enhance their snack offering with veggie-based snacks like the vacuum fried Lotus seed snacks from Nam Huy Dong Thap Co., Ltd., or OSH! Fruit Crisps which are made with Coconut and Purple Yam.
The focus on plant-based cuisine is expected to continue flourishing, driven by a desire for health, sustainability, and ethical food choices. This trend isn't just about what's on the plate, it's about how food is produced. Agritech innovations and urban farming practices are optimising yields and minimising environmental impact, ensuring a secure and sustainable future for Asia's flavourful greens.
So, buckle up and get ready for a delicious adventure – the future of food is looking green, and it tastes amazing!