They look good enough to eat

YOU can’t believe your eyes with today’s most innovative foods, whether it is solid honey, sushi ice cream, vegetable biscuits or even salmon that looks like chorizo.

Approach even the most innocuous-looking food with a bit of caution: perhaps that hamburger is actually tuna in disguise, or the fresh caviar is raspberry-flavoured.

That perfume bottle could now contain an organic flavouring after AB Aromes created flavour sprays such as coriander, thyme, basil, mandarin and black pepper, right.

The recent global food show Salon International de l’Alimentation (SIAL) in Paris was alive with new ideas from banana wine to oxidant-packed goji berries and healthy products such as an anti-cholesterol salad dressing.

Its top award, the Global SIAL d’Or, went to the solid honey from Canadian company Honibe. Made of pure white clover honey, it contains no additives or preservatives and can be used for sweetening coffee or tea, soothing sore throats or just as a sweet.

Traditional sweets would find themselves as starters, like Macarons Gourmands’ macarons flavoured with tomato and basil or peas and shallots, or fruity Roy René calissons with flavourings of olive and tomato-flavour.

But it works the other way, too, with the “sushi” being created from ice cream by New Zealand dairy firm Emerald for Sooshi

Ice Cream or the pearls of caviar from UK company Freshburst that contain chocolate or raspberry fillings.

To finish off your meal you can have cheese with Croc’Légumes biscuits made from carrot or beetroot by Pâtisserie des Flandres.