Specialty Food Magazine

SPRING 2015

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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Summer Fancy Food Show Booth 4531 Summer Fancy Food Show Booth 4420 Beanitos Puffs in Hot Chili Lime. Imagine cheese puffs, but more nour- ishing and satisfying. That's the concept behind this baked line, which Beanitos claims are the first-ever bean puffs. Introduced last summer, these crunchy snacks are made with whole navy beans and long grain rice. Each 1-ounce serv- ing delivers 4 grams of fiber and up to 5 grams of protein. Plus they're non-GMO, low-glycemic, and gluten-free, with no MSG or preservatives. The hot chili lime variety features real lime juice and oil, paired with a trio of spices: chipotle, jalapeño, and paprika. Also available in white cheddar and Real Cheesy. beanitos.com Bissinger's Spicy Catalunya Bar. Spanish cuisine inspired this new choco- late bar, with its surprising combination of smoked pimento (a red cherry pep- per), ground hazelnuts, 75 percent dark chocolate, and Seville orange oil and zest. Melding smoky, spicy, nutty, sweet, and salty flavors, the 3-ounce bar is made with cocoa beans and butter from Rainforest Alliance–certified farms in Ivory Coast. It's not the chocolatier's first foray into sweet heat: Bissinger's Apple Ghost Chili Salt Caramels was a sofi Award finalist in 2014 for Outstanding Chocolate. bissingers.com Clif Family Kitchen Dark Chocolate Chipotle Almonds. It should come as no surprise that spicy wine pairs well with spicy nuts. Clif Family Kitchen, based in California's Napa Valley, created these chocolate-covered almonds to serve with Clif Family Winery's Gary's Improv Zinfandel. The dried chiles seasoning the organic almonds complement the subtle spice notes in the wine. "Chocolate and spice are a classic combination, and our goal was to bring these flavors together," says Linzi Gay, general manager, Clif Family Winery. "The challenge was finding the right amount of heat in the spice that wouldn't overpower the wine." Introduced in 2014, the nuts are pack- aged in 5-ounce tins. cliffamilywinery.com SPRING 2015 55

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