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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Sparkling Beverages According to newly released SFA research, " The State of the Specialty Food Industry 2018," beverage categories collectively have grown 18 percent in retail sales between 2015 and 2017—faster than food cat- egories. Sparkling beverages, particularly, were prevalent at the show and have been gaining prominence as alternatives to soda, mixers for cocktails, as well as cocktail alternatives altogether. Examples: • Caskai Sparkling Cascara Infusion • Jax Coco Sparkling Coconut Waters • Kimino Drinks Sparkling Yuzu • O.Vine Wine-Grape Infused Water • TÖst Dry Sparkling Beverage Sustainability-Minded Products Producers continue to bring products to market that incorporate principles of sustainability and environmental and ethical awareness. Examples: • Farmtrue Ghee-Nut Butter, nut spreads that use ghee-clarified but- ter in place of palm oil, which has been linked with deforestation • Ocean Hugger Foods Ahimi, a tomato-based tuna substitute for sushi created as a response to overfishing for tuna • OneForNeptune White Fish Jerky, sustainably sourced and uses the offcuts from whitefish processing Cassava Snacks Plant-based foods are a top 2018 trend, according to the Trendspotter panel, and are visible across categories. At the Summer Show, cassava emerged as a new plant-based snack food. Examples: • Coco International, Inc. Popped Cassava Chips • Jans Cassava Chips • Nanduto Home Cooking Cassava Leaves Chips • Siete Cassava Chips Hidden or Unexpected Fruits and Vegetables Tied to the plant-based and overall better-for-you trends, producers are blurring the lines in treats and snacks. Options for eating veg- etables are even more diverse and fun, with the added value of their nutrients sneaking in as an unexpected ingredient. Examples: • Caulipower vegetable-based Baking Mixes • Growers Garden Broccoli Crisps • Peekaboo Hidden Veggies, organic ice cream in f lavors like Chocolate with Hidden Caulif lower, and Strawberry with Hidden Carrot Cauliflower This cruciferous vegetable has emerged as part of the plant-based trend. In the quest for the "next kale" cauliflower has appeared with increasing frequency on restaurant menus. Now more cauliflower- based packaged products are hitting retail shelves, hailed as a carb substitute and beneficial source of vitamins and nutrients. Examples: • Cali'flour Foods Cauliflower Wrap • Halen Brands' From The Ground Up Cauliflower Pretzels • Hummus Gourmet Cauliflower Hummus Flavors of Africa The SFA Trendspotter panel pointed to regional Middle Eastern foods as a 2018 trend. This remains true, however, notable products at the Summer Fancy Food Show indicate that flavors from Africa are gaining notice, and establishing more of a presence in the mainstream marketplace. Examples: • Ahara Rasa Niter Kibbeh—Ethiopian Spiced Ghee • Ayoba-Yo South African-style biltong, a dried, cured meat that originated in Botswana, South Africa, Zimbabwe, and Namibia. This version uses grass-fed beef that is air dried and seasoned. • Gi njan Bros. Ginjan, a traditional West African ginger juice made with ginger, cold-pressed pineapple, lemons, vanilla, anise, and cane sugar • International Delicacies' Kitchen & Love Stir and Go Quick Meals in Moroccan Vegetable Harissa • Manitou Trading Company Senegalese Fonio Pilaf, fonio with a Yassa spice blend African spices FALL 2018 55

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