Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
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Visit us at: North Hall Stand No: 5129 Campaign co-financed by the European Union and Greece Meet the fne, thin - skinned, extremely juicy and intensely favored berries from the desiccation of the Corinthian Currants (ZANTE). Their excellent aroma and rich favor distinguish them as the world's best variety. JUNE 29 -JULY 1 2014 but they always come back to vanilla," he says. "We have seen new fruit varieties and blends come and go but, with few exceptions, they have not caught on." Still, to generate consumer excitement, brands have been upping the ante with innovative f lavors. Trending among these cre- ative introductions are unusual fruit (exotic, heirloom varieties) and f lowers; marmalades in new f lavors; and unexpected, often savory, ingredients, such as nuts, vanilla bean, spices, ginger, seeds, bacon, vegetables, herbs, garlic, onions, mustard, and vinegar. Some pro- ducers take inspiration from atypical associations, like dessert, as with Banana Nut Bread Jam from Sutter Buttes Natural & Artisan Foods and Peach Cobbler Jam from Blackberry Patch, as well as beverages, such as alcohol, coffee, and tea. Exotic Fruit and Flowers. Fig, spiced ginger, and sour cherry are among the flavors of interest at Sahadi's, while at Formaggio Kitchen, it's about cultivars. "We have seen a large increase in sales of unique and heirloom fruit varieties," says Hallman. Producers offer a bevy of options for shoppers to choose from. Crofters Organic makes a superfruit line of spreads featuring ingredients from far-f lung places, such as Asia and South America, while Harvest Song produces Tea-Rose Preserve, and Blake Hill Preserves offers Raspberry and Hibiscus Flower Jam. Sometimes, what's exotic about the fruit is its varietal, as with "Morello cherry" instead of just "cherry." Or, the fruit is common- place, but the combinations are not. Consider Sarabeth's, which rose to prominence with its Orange Apricot Marmalade. Zingerman's sells Robert Lambert Five Mandarin Marmalade, Blue Chair Fruit Elephant Heart Plum, and Meyer Lemon Jam with Lavender, and various marmalades from June Taylor Jams, all of which Marshall likens to works of art. The June Taylor line has "taken beautiful fruit in combination with other ingredients to make something magical," he effuses. "They make f lavor combinations much like an artist paints a beautiful painting on a white canvas using the colors afforded to them." Marmalade Makeover. Sweet-tart flavors are currently trend- ing, with marmalades increasingly popular at Formaggio Kitchen and a steady favorite at Dorothy Lane Market. Such products include citrus favorites with a new twist like in Raspberry Lime Rickey from Bonnie's Jams, Lemon Pear Marmalade from Stonewall Kitchen, Orange Elderflower Marmalade Fruit Spread from Robert Rothschild Farm, and Grapefruit Lemon Thyme Marmalade from Blake Hill Preserves. Unexpected Ingredients. Blurring the line between preserves and conserves or chutneys and relishes, brands have been incorpo- rating nuts (Harvest Song Walnut Preserves), vanilla bean (Sutter category spotlight (continued on p. 205) 112 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com categorySpotlight_Jams.indd 112 6/4/14 9:12 AM