Crab Ice Cream and Crisis Survival Food

Latvian Food Self-Sufficiency and Regional Tastes

Home producers and large companies from across Latvia’s regions are showcasing local flavors at the exhibition halls. Elīna Masteiko, regional coordinator at Novadagarsa.lv, notes that while the focus centers on locally produced food and regional self-sufficiency, domestic supply chains remain dependent on imports from Poland and other nations. According to Masteiko, processors are increasingly adopting freeze-drying techniques, expanding the method beyond fruits and vegetables to include meat and honey.

Expanding Domestic Aquaculture with Latvian Fish

For the first time, the Latvian hall features a dedicated aquaculture stand highlighting commercial fish farming beyond traditional carp.

Scientific Innovations: Crab Ice Cream and Dual-Purpose Deserts

Student Megija Brasliņa explains that the product utilizes surimi sticks as an alternative fish source combined into a novel salad-and-ice-cream concept.

Senior researcher Dalija Segliņa states that the formula combines quince, oat flakes, and yellow pea protein to provide fiber and satiety through midday.

Crisis Survival Rations and Food Waste Apps

LBTU food technologists have expanded on military ration development by designing a 72-hour civil survival pack using domestic ingredients such as nettles, rowan berries, gluten-free oats, and buckwheat, according to Sandra Muižniece-Brasava, professor and head of the Technology and Knowledge Transfer Center at the LBTU Food Institute.

Frequently Asked Questions

What is the main focus of Riga Food 2026?

The exhibition showcases food production innovations, regional products, and processing technologies from 420 companies across 30 countries, with an emphasis on local self-sufficiency and crisis-ready foods.

What are dual-purpose food products?

How can consumers help reduce food waste in Latvia?