Culinary foam for chefs wins Grand Prix at SIAL 2008

Rick Pott, who was once a chef and is now creator of the world's first foam product for chefs, has won the Grand Prix at this year's SIAL Awards in Paris.

SIAL Paris is a trade food exhibition dedicated to food professionals with 5,500 exhibitors and 145,000 visitors from over 100 countries.

Airspuma was picked from over 5,000 products by a panel of highly regarded chefs and food industry executives. 

Speaking about the win, Rick said: "I am absolutely thrilled with this win. Winning awards two years ago with my range of Balsamico glazes, Garnishing oils and Asian products changed my life and I know this will change it yet again. Airspuma is going to help me put my product and my business on the global map and I'm really looking forward to the next 12 months." 

The judges picked Airspuma because of its high level of innovation. 

Foams usually require hours or preparation from professional chefs and can often go wrong at the last minute. 

The judges said Airspuma won because it:

• Follows current trend for surprising and delighting diners with unusual tastes, flavours and consistencies associated with molecular gastronomy
• Simplifies making foam in the kitchen with better holding qualities
• The gas used in Airspuma is non- flammable
• It's fully recyclable…and the range contains natural ingredients and flavours
• Perfect for starters, main courses and desserts
• Low fat, vegetarian, and very easy to use
• No need for siphon equipment and gas cylinders 

Weblink: www.imaginativecuisine.com

Words: Clare Riley

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