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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category spotlight Tastes, that makes empanadas and other Latin entrees. "People are always looking for something new," she adds. "Buen Sabor is appealing because its empanadas can double as appetizers during the holidays." Offering premium Latin-inspired meals, Buen Sabor's founder Sarah Pike says people buy frozen foods to experience new things. "It's an easy way to discover and try something else that you wouldn't neces- sarily have the ingredients or spices for at home," she says. Healthy Latin foods in the frozen case are also trending at Hillers' Market in Ann Arbor, Mich., and Buen Sabor isn't the only option. Grocery manager Jerry Miller says younger shoppers gravitate toward healthier entrees with an ethnic bent, such as from Amy's and Luvo. Burritos are moving fast as well, he notes, naming Evol Foods and PJ's Organics as popular picks. Saffron Road offers protein-centric ethnic-inspired meals, featuring the f la- vors of Korea, India, Thailand, and the Mediterranean. Adding Latin to its reper- toire, in February the company launched a line of Mexican entrees that include achiote-roasted chicken, enchiladas with chipotle, chicken enchiladas poblano, and beef chile colorado. Saffron Road's culinary team worked with chef Gabbi Patrick of Gabbi's Mexican Kitchen in Orange, Calif., on development of the recipes. Asian foods going beyond traditional Chinese, Japanese, and Thai have experi- enced a new wave of interest, and the frozen aisle is no exception. Filipino food company Ramar Foods is showing promise with its line of entrees and frozen desserts. "Our main audience, surprisingly, was not those of Filipino descent, but rather those that are searching for new f lavor adventures that have been made popular by travel and food television programs," says P.J. Quesada, vice president of Ramar Foods. The company, which sells healthy appetizers and entrees, such as chicken adobo and lumpia, a Filipino-style spring chicken parmesan, eggplant parmesan, chicken Marsala and chicken with lemon and artichokes. More pasta entrees and gluten-free options are in the works. Sampling is key at Babeth's. The store demos products throughout the day, sampling an array of dishes, from breakfast to dinner, as well as popular items like a beef bourguignon. "We have won over a lot of customers by sampling," de Kergorlay says. Main courses and side dishes are the big movers, followed by hors d'oeuvres, she adds. She's quick to remind farmers market fans they don't have to forgo a sustainable mindset. "You can buy local and in season," de Kergorlay explains. "That is super important." Prince Waffles If you ask Laurent Dropsy, waffles are no longer just for breakfast. Dropsy is a partner at Prince Waffles, an Irvine, Calif., company that imports authentic Belgian waffles straight from their namesake country. Making its official debut in 2013, the business has introduced an all- natural line of stuffed Belgian waffles with sweet and savory fillings as well as traditional Liege waffles (a sweeter, denser recipe), "creating a grab-and- go food that can be eaten as a snack, for breakfast, or for lunch," Dropsy says. "Since we import everything frozen and flash-freeze, we preserve all the nutrients and the integrity of our product." Traditional recipes are the foundation of these reimagined breakfast cakes. The yeast-based Liege waffles use Belgian pearl sugar and add flavors directly to the dough. In addition to plain, the Liege waffles are available in vanilla, chocolate chip, and cinnamon. The stuffed Belgian waffles do not skimp on the fillings. Nine varieties include chocolate, custard, and fruit options (apple, cherry, and berry), as well as savory fillings, like egg and mushroom or tomato and mozzarella. Prince Waffles received a solid introduction into the marketplace by starting small at mom-and-pop shops and foodservice channels. Fresh & Easy soon brought the Liege waffles into its deli department, creating indulgent sandwiches like Viva La King (vanilla waffle with bacon, peanut butter, and banana) and The Sunrise (vanilla waffle with bacon and eggs drizzled with maple syrup). Last fall, Prince Waffles made its biggest order yet with QVC, and sales are surging. The company went from $50,000 in sales in 2013 to more than $500,000 in 2014, and the projection for 2015 is $3 million. "We are growing at a very rapid pace," Dropsy says. Next steps for the growing company, he shares, include refining packaging to prepare for further retail exposure. Prince Waffles Tomato and Mozzarella Savory Waffles 46 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com