The role of non-conventional food plants (PANC) in gastronomic innovation

Abstract

Unconventional food plants or commonly called PANC’s are plant species found and cultivated involuntarily in nature. Often classified as weeds or spontaneous herbs, they have several nutritional properties and are increasingly gaining ground in the areas of gastronomy, nutrition, food security and sustainability. We observed that there is a lack of use of these plants in our food due to the lack of information about the species that we have in our biodiversity. From this perspective, “spontaneous herbs” or “weeds” have a potential that many are unaware of. This article seeks to demonstrate that they are a considerable alternative for the gastronomic market, which is always in constant innovation, considering that at the same time that they provide low-cost food with important nutritional value, they offer a new experience to the consumer.