Specialty Food Magazine


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.

Issue link: http://specialtyfoodmagazine.epubxp.com/i/523050

Contents of this Issue


Page 70 of 203

New this year, the ravioli contains a filling of pan-roasted cauliflower blended with caramelized red onions and cheeses. Before that, the company introduced its Spring Root Vegetable Ravioli in December. Inspired by the fresh vegetable trend, its filling includes sweet onion, turnips (the cruciferous representative), sweet potatoes, carrots, and cheeses. nuovopasta.com Rhythm Superfoods Broccoli Bites. With its line of dehydrated kale chips selling so well, Rhythm decided to apply the technique to another popular vegetable: broccoli. For the new snack, introduced this spring, bite-size, stemless broc- coli florets are tossed in a dressing prepared with sunflower seeds, cashews, vinegar, lemon juice, and onion. The broccoli is then dehydrated over several hours, preserving its nutrients. Three flavors include garden ranch (with dill, garlic, and pepper), Asian citrus (with tamari soy sauce, sugar, rice vinegar, orange, and ginger), and zesty nacho (with red bell pepper, garlic, and chipotle powder). All are non-GMO, gluten-free, and vegetarian, and earn their superfood name with 7 grams of protein and 4 grams of fiber per 1-ounce serving. rhythmsuperfoods.com Slawsa Fire. Inspired by Americans' love affair with heat, Slawsa is unveiling a new habanero- infused flavor in its Slawsa line. Available to retailers for ordering this summer, the new flavor combines cabbage, sugar, mustard, green bell pepper, vinegar, onion, carrot, salt, habanero mash and powder, and spices. Fire joins origi- nal, garlic, and spicy garlic varieties, all a cross between a slaw and a condiment, ideal for topping burgers or hot dogs. Packaged in 16-ounce jars, the products are gluten-free and low in calories and sodium. With all of its products, Slawsa is aiming to make cabbage as cool as kale—and share the health benefits of cruciferous vegetables. slawsa.com Terrapin Ridge Farm Apple & Horseradish Jam. Horseradish is com- ing into its own recently, as an on-trend cross between healthy veggie and flavorful heat source. Reimagined flavors like Terrapin's apple horse- radish blend are shining a new light on this tradi- tional, but niche, condiment. The inspiration for this particular product came years ago, at a San Francisco restaurant, where Mary O'Donnell, Terrapin's owner and CEO, tried a sandwich pairing apple with horseradish sauce—and couldn't forget it. She went on to develop this jam, which blends apple juice, horseradish, onion, and distilled vinegar for a taste of sweet heat. terrapinridge.com Transatlantic Foods Aux Delices des Bois Cauliflower Mousse. François Baumont, this company's vice president and co-owner, conceptualized a cauliflower mousse whose white hue would allow garnish vegetables' colors to shine through. The creamy yet sliceable mousse is made with eggs, cream, provolone cheese, milk, and garlic. Bits of carrot, hari- cots verts, squash, and red pepper are suspended in the fine emulsion, which is then cooked sous vide to retain flavor, color, and texture. Since it's free of gelatin, the petite mousse is 100 percent vegetarian. Serve this versatile mousse cold, warm, or at room temperature, as an appetizer or entree. transatlanticfoods.com Wonderfully Raw Brussel Bytes. Spurred on by the growing popularity of brussels sprouts, Wonderfully Raw has introduced a line of snacks devoted to the once-marginalized vegetable. Available in chile pumpkin, tamarind apple, and "cheezy" herb, the full line is organic, non-GMO, raw, gluten-free, and vegan. In addition to the star veg, each 2-ounce bag packs cashews, kale, carrots, and coconut nectar for sweet- ness, all prepared via a dehydration tech- nique that preserves the vegetables' nutrients. Chile pumpkin also includes pumpkin seeds, cilantro, cumin, and chipotle; tamarind apple adds tamarind, apple, ginger, and cilantro; and the cheezy herb has basil, rosemary, lemon, and red bell pepper. wonderfullyrawgourmet.com product roundup KALE CRAZE: PASTA SAUCES This year's sofi Awards judging revealed a slew of new sauces sporting the beloved leafy green. Here's just a handful: • Cucina Antica Foods Organico Bello Kale Tomato Basil Organic Pasta Sauce • Mia's Kitchen Kale Authentic Pasta Sauce • Ritrovo Tuscan Kale (Cavolo Nero) Pesto by Radici of Tuscany • Sauces 'n Love Pumpkin & Kale Alfredo Dina Cheney is the author of Mug Meals, Meatless All Day, Year-Round Slow Cooker, Williams-Sonoma New Flavors for Salads, and Tasting Club. 68 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - SUMMER 2015