Summary of INNOVACIÓN EN EL MERCADO GASTRONÓMICO

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Innovation in the gastronomic market is being explored by a group of engineers and Catholic University researchers. This week, a study shows Chilean gastronomy is open to trying new flavors and presentations. Customers are also looking for new tastes and experiences, and the market is full of new products. One example is black licorice, which can be found at Díaz Café Restaurant.

• 00:00:00 Innovation in the gastronomic market is being explored by a group of engineers and Catholic University researchers. This week, a study shows Chilean gastronomy is open to trying new flavors and presentations. Customers are also looking for new tastes and experiences, and the market is full of new products. One example is black licorice, which can be found at Díaz Café Restaurant. Industry veterans Felipe Soto and Felipe Soto have conducted an international study of gastronomy and today Chileno creator of these flavors, Sergio Barroso, is in the workshop making new flavors based on the drink's popularity at the moment. His restaurant, located in Providencia, offers flavors such as coal-scented potato, based on current season's trends. Another new restaurant, in the panadería (bakery), offers different flavors according to the season, such as pumpkin in winter. It is important to keep traditional flavors while being creative and appealing to the public, which is Sergio Barroso's challenge. He wants people to love his dishes as much as he does.