Salón Gourmets, the number one Quality Food and Beverage Fair in Europe and the only European fair dedicated to high quality food products, has been held again at IFEMA in Madrid these days from April 25 to 28. This edition has been full of novelties and original products, and has been the first fair without compulsory mask in Europe in which more than 40,000 products have been shown among 1,600 exhibitors.
A large number of alcoholic and non-alcoholic beverages were presented along with a wide range of wines of all varieties. Products such as Cannagin Premium, a premium cannabis-scented gin, was one of the curious products highlighted. Also attracting attention was the sparkling sangria of pink grapefruit, juniper and vegan tonic Sangria Republic, which also comes in a can and contains no gluten or sugars. In the food service area, the edible gold from Italy’s Gold Chef, who have created a 23kt edible gold spray that is perfect for confectionery, chocolate and plate decoration, stood out above all.
Although one of the great protagonists of the Salon Gourmet is wine, and this year there were several organic novelties. Valsanzo presented its Rodríguez Sanzo Whisba 2019, a red wine with an atypical aging in whiskey barrels that give it the aromas of that distillate, and Rodríguez Sanzo Bajo Velo 2020, a 100% Verdejo dry white wine that is made in the Jerez style. On the other hand, among the youngest wine lovers, the new orange wines were very well received. Señorío de Panizo, a winery from Seville, presented its 100% semi-sweet orange wine, ecological and innovative. Marqués de Villalúa presented its Santa Agueda Naranja. There were also wines made with fruit from recovered centenary vineyards, like Cantariña 2 Viña de los Pinos 2018.
There were also some products that caught our attention such as: alternatives to products like foie gras; healthy and unique products to take as snacks such as the proposals of Just This from Patatas Torres, who presented us with their snacks based on 100% dehydrated cheese in different flavors and with presentations in various formats for presentations, salads, soups and sweets, etc. The following were also presented: fried peanuts with paprika d’espelette by Coloma García; popcorn made with extra virgin olive oil, the Sabrosetas; mussels in pickled vermouth Picofino; anchovies with chili, truffle or smoked aroma… and a long etc.
Of course, sweets and confectionery could not be missing. There were temptations such as a liquid Jijona nougat or an Italian elderberry jam, exquisite for breakfast or to combine with cheeses. Edible flowers continued to gain ground in the delicatessen market and there are products that include them, such as a petal lollipop. And it was also possible to make good combinations of the best chocolates with delicious coffee beans dipped in dark or white chocolate, delighting the sweetest coffee drinkers.
In conclusion, it has been a good opportunity to see what’s new in the sector and we will see what will surprise us in the next edition.
