Specialty Food Magazine

SUMMER 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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OUTSTANDING PRODUCT LINE FANCY FOOD SHOW Booth #5039 www.tonewoodmaple.com CREAM SEASONING WAFERS SYRUP COLLECTION CUBE FLAKES Summer Fancy Food Show Booth 5039 Brad's Raw Broccoli Poppers. Kale chips and crackers based on a mix of vegetables have been key sellers for this producer. So it wasn't a large leap for the company to turn broccoli into a salty snack. To make the organic, vegan, gluten-free, and non-GMO snack, the com- pany dehydrates—rather than bakes or fries— broccoli pieces. Available in two flavors, Cheeze Louise and Popp'n Hot (which gets a kick of heat from cayenne and jalapeño powder), both varieties include sunflower seeds, chickpea miso (made from rice, chickpeas, sea salt, water, and koji spores), lemon juice, carrot, onion, garlic, tomato, turmeric, and Himalayan sea salt. bradsrawchips.com Complex Beverage Lettuce Organic Tea in Strawberry. As a child, Eddy Antoine's mother prepared lettuce tea to help him cool down during hot summers. Later on, Antoine discovered lettuce tea is an age-old drink, consumed in China, Europe, and South America, as well as by Native Americans. Complex Beverages introduced a strawberry flavor this spring, joining pomegranate passion fruit, apri- cot, and mango options. Packaged in 16-ounce PET bottles, the drink consists of purified water, lettuce, vegetable juice, cane sugar, fruit flavor, black tea and tea essence, and stevia extract. complexbeverage.com Forager Greens. With the goal of maximum nutrition and low sugar, vegetables are the primary ingredients in this line of nutritionally minded concoctions, with kale and broc- coli among them. Forager's Greens line includes four SKUs: Greens & Apple, with cucumber, lime, ginger, and broccoli; Greens & Greens, with fennel, basil, sprouted quinoa, and cayenne; Greens & Pineapple, with kale, spinach, matcha green tea, and oranges; and Greens & Orange, with spinach and coconut water. In addition to its Greens line, Forager turns out beverages with avocado, root veggies, and—its new- est addition—nut and seed milks. foragerproject.com La Pasta Ricotta and Kale Pesto Ravioli. As soon as La Pasta's founders spotted a kale pesto dish on the cover of Food & Wine magazine, they realized it was time to develop their inspired entree. Enter La Pasta's new ravioli, introduced in April. To prepare the pesto filling, kale is roasted to enhance its flavor and remove any fibrous bits, and then blended product roundup 64 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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