Seaweed, an ingredient that will be very visible at the International Food Fair

SIAL will open its doors from October 19 to 23, in Paris. Every two years, it’s the meeting place for innovation in food. Algae is increasingly present there.

The SIAL, International Food Fair, returns every two years to Paris. This year, it is held from October 19 to 23, at the Villepinte exhibition center. An immersive artistic, multimedia and multidisciplinary show will be offered on the esplanade on Sunday October 20 at 6:30 p.m. to mark this anniversary. In the innovative products presented there, algae is finding an increasingly large place.

Michelin-starred chef Thierry Marx is delighted with this interest, and even speaks of a return to favor: “It is an ingredient that we have had since the dawn of time, but which we had forgotten. However, when we use it wisely, when we know how to prepare and transform it, seaweed enters our perimeter of gastronomy.”

Raphaël Haumont is working on the use of seaweed in cooking. He directs the French center for culinary innovation: “Seaweed is a source of carbohydrates and proteins, so we can consume it directly. We can also adapt its structuring effect to create natural binders which give stickiness or elasticity to a dish.”

Seaweed can also become a source of seasoning, as is already the case in Japan. Spirulina, chlorella, sea lettuce, royal kombu: there are around twenty varieties authorized for consumption. “Not only does seaweed tasteenthuses Thierry Marx, and it is the talent of the cook to integrate it into their creations. But above all, it will end up replacing eggs in pies, a brioche or in a sauce.”