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.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/1017167

Contents of this Issue


Page 58 of 91

• Foods from the Philippines. While more Filipino cuisine is being added to menus in foodservice, more packaged products are using authentic ingredients and flavors. Mansi exhibited Calamansi Juice, made from a small round citrus fruit that's ubiquitous in the Philippines, and CJC Pit Barbecue is selling its Lechon sauce, a traditional sauce made from pork liver, vinegar, bread- crumbs, and spices. ON THE RADAR The following trends emerged at the Summer Fancy Food Show: Single-Serve Condiment Pouches Packaging innovations for on-the-go eating are becoming more prominent. Examples: • Epicurean Butter Finishing Butter • La Tourangelle Avocado Oil • Little Bird Kitchen Fire Syrup, a simple syrup infused with jalapeño • Spread Delights Hazelnut Spread Egg Protein The familiar and humble egg is becoming a hero ingredient, deliver- ing protein without carbs with mainstream appeal. Examples: • Bantam Bagels Egg Bites, scrambled egg-filled bagel bites in Original, Onion Gruyere, Chipotle, and Veggie flavors • Eggurt probiotic yogurt drink made from pasteurized egg whites—a good source of protein that is gluten-, soy-, and dairy-free • Vital Farms Pasture-Raised Hard Boiled Eggs, two refrigerated eggs for on-the-go eating Spicy and Infused Maple Syrup Maple syrups infused with spices and teas are starting to pop up. Examples: • Black Shank Spicy Maple Syrup—Wasabi • Runamok Maple Jasmine Tea-Infused Maple Syrup ONGOING TREND WATCH Here are some 2018 SFA Trendspotter panel predictions that are slowly ramping up in packaged foods. • Cannabis cuisine was noted by the Trendspotters as a trend that would emerge in 2018. It's beginning in beverages and snacks in the specialty food arena, notably with products like Vera Roasting Wellness Blend CoffVee, which is made with organic beans infused with CBD that is sourced from organically grown hemp, in addition to heart-healthy resveratrol. • Collagen-infused foods. Eating for beauty is an emerging trend and collagen is becoming a go-to ingredient in foods and bever- ages to replace diminishing levels as consumers age. The Cali'flour wrap mentioned on p. 55 contains collagen protein, and Vermont Village Organic Beauty Boost Functional Vinegar is a combina- tion of raw and organic apple cider vinegar mixed with cherry juice and lime juice and spiked with collagen. The panel expects to see more collagen snacks and beverages hit the market. THE TRENDSPOTTERS The Summer Trendspotter Panel included: Melanie Zanoza Bartelme, global food analyst, Mintel Kenneth Blanchette, quality assurance director, fresh departments, Center of Excellence, FreshDirect Massimo Bottura, chef and restaurateur, Osteria Francescana Eleonora Cozzella, writer and lecturer J onathan Deutsch, professor, Center for Food and Hospitality Management and Department of Nutrition Sciences, Drexel University and founder of the Drexel Food Lab Alison Tozzi Liu, vice president of marketing, communications, and editorial, James Beard Foundation Melina Romero, manager, Trend Practice, CCD Innovation Kriti Sehgal, CEO, Pure Fare Stan Sagner, writer, marketing & content consultant Denise Purcell is the editor of Specialty Food Magazine. Calamansi 56 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - FALL 2018