Blue medicinal beer, panettone croquettes, sweet potato churros: Gastronòmic Fòrum Barcelona returns

Blue beer with medicinal properties, croquettes of sweet panettone bread, and churros made from sweet potatoes are just some of the inventive new products being shown off at the Gastronòmic Fòrum Barcelona food fair.

The 2023 edition of the speciality food fair opened its doors on Monday for its biggest edition to date, with 20% more participants that last year.

Until Wednesday, the event will be highlighting all kinds of new artisan and experimental products for professionals from the hospitality industry.

Around 350 companies are participating in the event this year, with small food and wine producers given greater prominence.

There is also a 'Catalonia Space' in the fair, showcasing 80 small companies and producers from the territory.

As part of the program for this year's fair are 120 different activities with 200 speakers, including huge names in the culinary universe like Joan Roca, Albert Adrià, and Jesús Sánchez.

This year, the theme revolves around the theme of transformative cuisine committed to the conservation of biodiversity. As such, many of the chefs speaking will present initiatives related to the use of local products, the recovery of traditional preparation methods, and the fight against food waste.

Participating restaurants have a combined total of 55 classic Michelin stars and 11 green stars.

Innovative new products

The blue beer is made by Chinese company Shuangxi Food in collaboration with the Barcelona Craft Beer Institute. 'Shuangxi Blau' is made with 100% natural ingredients from China, Germany, Belgium, and Catalonia, and is presented as a drink that quenches thirst, nourishes, and provides medicinal elements.

Other products on display are likely to have an impact on dinner plates this Christmas. 

Croquettes made with the flavor of the traditional Italian sweet bread, panettone, and the sweet potato churros come from the company Coc&Delicatessen. 

Also among the main novelties of the gastronomic fair this year are sobrassada cured sausage made from Japanese Wagyu meat, meat sticks made from pigs' feet, and coffee ristretto ice cream with chocolate.

The manager of Butcher Society, Juanjo Roca, explained that making a traditional sobrassada with Wagyu beef and fat from Kobe (Japan) creates a sausage that is much less sweet and acidic.

Other novelties presented include an advent calendar of artisan sweet sauces from Can Bech with 24 flavors to pair with cheeses.

One of the regulars at the event, Sandro Desii, offers coffee ristretto ice cream with chocolate, salted caramel baratolino, and almond & bergamot ice cream this year.