Snacks of the future: Cactus juice and watermelon crisps
From bottled cactus water said to offer a host of health benefits to instant truffle pasta in a cup, this year’s Gulfood exhibition in Dubai is full of wonderfully wacky products.
The food and drink trade show, which runs until tomorrow at Dubai World Trade Centre, gathers thousands of brands from more than 100 countries under one roof.
Product displays aside, visitors can also sign up for chef masterclasses and culinary contests. Several restaurants across the city, from Jun’s to Folly, are also hosting special dinners.
Here’s a summary of some of the best and quirkiest products The National found this year – all of which are yet to appear on shop shelves in the UAE.
Cactus water
Aloe vera drinks, mostly from Asian producers, have become increasingly popular over the past decade. Now, another peculiar beverage is bidding for success, this time using prickly pear.
Spanish brand Pure Kaktai utilises the prickly pear pad and fruit to make ready-to-drink bottled cactus water. It comes in three flavours: pure cactus, jalapeno and ginger-lime.
The drink is made using the plant’s nutritional content, including its fibre and plant pigments known for their antioxidant properties.
The company says cactus water is naturally low in calories and helps to reduce inflammation. According to Healthline, more research is needed to fully understand the effects of cactus juice on human health, but it is nonetheless safe to consume.
Watermelon crisps
Healthy snacks are not going anywhere if the host of “clean-eating” products on display is anything to go by.
Thai manufacturer Chin Huay has launched its own version using watermelon – dehydrating the fruit, then air-frying it with a small amount of vegetable oil until it is crispy. The plantbased snack retains the fruit’s sweet flavour and is healthier than starchy produce such as potatoes.
The product was launched in December and has received numerous food accolades, including from the prestigious SIAL Innovation Awards – referred to as the Oscars for global food industries – in Shanghai.
Instant truffle cup
Formerly a luxurious culinary ingredient, truffles are frequently finding their way into mainstream products.
Jimmy Tartufi, an Italian brand specialising in the delicious fungus, has launched a product that puts black truffle in an instant macaroni and cheese cup. It works just like instant noodles – just pour in hot water, wait for a few minutes and voila, you have a truffled-flavoured mac and cheese.
There are also mushroom risotto and mashed potatoes variants.
Banana flour
Made from green bananas in the Philippines, banana flour by Hijo Superfoods is a gluten-free alternative to whole wheat and white versions. When cooked, the mild banana flavour turns slightly earthy.
Banana flour is rich in prebiotic fibres that can boost gut health and aid in proper digestion, the company says. Green bananas, a major industry in the South-East Asian nation, are an excellent source of resistant starch that can help manage blood sugar levels and metabolisms.
It can be used in baked goods, soups, juices and smoothies.
Instant taho
Taho is a popular dessert throughout South-East Asia, particularly in the Philippines, where it is typically consumed for breakfast or an afternoon snack. It is made of soft silken tofu, with tapioca pearls and syrup.
Outside of the region, it can be difficult to find, but this product might address just that. The culinary invention is a ready-to-eat packed version of taho that can be stored long-term. The main ingredients are already assembled – all it takes is dousing it with hot water to achieve a soft, jelly-like consistency.
Spreadable uni butter
Uni butter is not exactly new, but it is yet to establish a steady demand from diners in the UAE.
Uni, better known as sea urchin, is a popular delicacy in the Far East and it is also considered a gourmet ingredient used in fine dining.
Kita-Sankiru Factory from Japan has created a spreadable uni butter that is easy to incorporate into everyday meals. It can be eaten as is or be spread over toast and crackers. It has a briny flavour, with a kick of umami and adds richness to a dish.