Little luxuries star at Paris food fair

“You can add it to a fish fillet, a seafood salad or even mashed potatoes,” the company’s Emmanuelle Bernhardt said.

Likewise, truffle-flavoured Cajun nuts offer a hint of black gold, at a fraction of the price.

Or saffron, one of the most expensive spices on the planet, offered as a liquid spray, by a Paris region company, Foodbiotic, which developed it over two years of research.

“It’s ready to use, and easier than having to soak the filaments,” said the firm’s Maiten de Saint-Paul.

On the banks of Lake Maggiore in northern Italy, Acetificio Mengazzoli, a 19th-century vinegar manufacturer, landed on a way to bottle liquid salt.

How is it different from seawater?

“Basically, our water is clean,” explained the firm’s head of exports Marco Nodari, before the red, white and black vials filled with salts from Hawaii, the Mediterranean or the Atlantic.

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