G20 podium
Team Blitz India
NEW DELHI: The World Food India encompasses bringing together every aspect of the food processing industry, welcoming investors, displaying innovative technologies, and introducing consumers to new products.
Among such products was one from Skyrrup. Teaming up with an Icelandic company, it has introduced ‘skyr’. Falling under the category of fermented cheese, the product resembles yogurt and contains 12 per cent protein in every 100 grams. It is a rich source of calcium, low in fat, lactose free, with no added sugar.
Similarly, Aadvik, which sells nonbovine dairy products including goat and camel milk varieties, exhibited its foray into the beauty industry with the introduction of soaps and face washes made from donkey milk and camel milk.
Frozen food items
Elsewhere, companies displayed packaged foods – demand for which has gone up with rapid urbanisation. The High-Life Cuisine exhibited a range of frozen food items under brand names of Meatington and Grab a Green. The company reportedly designs packages in such a way that they can be reused and recycled.
Further underscoring the themes of sustainability and innovation, one company was found advertising its accomplishment as being “India’s first Api Tourism centre”.
Api Tourism or bee tourism marries the traditional bee-keeping and honey sector with tourism.
The company, Baswant, is in the honey business. At the same time, it reinforces the commitment towards the environment by highlighting the plight of bees at its campus through movies, interactive activities, apiary visits and Q&A sessions.
Diverse culinary culture
Meanwhile, a unique ‘Food Street’ at the exhibition showcased India’s diverse culinary culture. It was curated by celebrity chef and restaurateur Ranveer Brar and featured stalls serving regional delicacies of India, the culinary heritage of India’s royal families and an all-millet pop-up restaurant.
According to Chef Brar, his vision for the Food Street centred around the core concepts of sustainability, revival and preservation of India’s food culture, and the use of millets to create a unique and enriching food experience for the visitors.
