Specialty Food Magazine

FALL 2018

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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Jerky Gone Wild Exotic mushrooms are umami-rich. Schroom Snack's vegan Premium Mushroom Jerky, made from fungi grown on its farm, is 100 percent natural with meaty flavor, protein, fiber, and no cholesterol. In addi- tion to jerky, the com- pany runs MycoLab Solutions, where it teaches mushroom growing classes, con- sults on mushroom growing, and provides informational videos. A TWIST ON CANDY Healthy candy is in: Elon Musk reportedly plans to create a healthy candy brand that includes sweets that don't cause cavi- ties. Over the pond, Finnish vegan chocolate company Goodio has patented ChocOat, the first chocolate to use organic oats instead of milk. Made up of 24 percent oats, it has 60 percent less sugar than chocolates made with white sugar as it includes coconut palm sugar instead. Goodio hopes the patent will encourage others to join the movement to make chocolate with organically and ethically produced ingredients. PHOTO: CHOCOAT PHOTO: MYCOLAB SOLUTIONS 18 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com trends & happenings Winter Fancy Food Show Booth 5316

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