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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give the gift of B R O U G H T T O Y O U B Y S I D W A I N E R & S O N W W W . S I D W A I N E R . C O M | 8 0 0 - 4 2 3 - 8 3 3 3 ifop Grmet m at i z Winter Fancy Food Show Booth 261 Alternate sugars. One of the SFA Trendspotter panel's 2018 trend predictions, alternative sweeteners, is becoming more preva- lent in chocolate. "While tricky as ingredients in chocolate due to their added moisture content, alternative sugars like palm, maple, and even honey add depth of flavor and complexity," says Michael Laiskonis, creative director at the Institute of Culinary Education and head of the New York City campus' chocolate lab. Market Halls' Werner notes Akesson's Bali 45% Milk Chocolate with Fleur de Sel & Coconut Blossom Sugar has been quickly becoming a customer favorite. Werner is also excited about the use of yacón—a root from South America that can be used as an alternative, natural sweetener and elevates the natural f lavors of cacao. Examples of this, says Werner are Raaka 79% Yacón Root bar and Zotter Chocolate Yacón Beer & Whisky bar. 3. Seeking a Wide Range of Options Along with the premiumization of chocolate comes a reevaluation or new appreciation of milk chocolate, white chocolate, and more. White Chocolate is no longer the 'black sheep' of the chocolate world. "We don't have to put white chocolate in the corner or talk about it in hushed tones anymore," notes Giller who says craft chocolate makers like Castronovo, Fruition, and Raaka make some great products. At 2Beans, in NYC, white chocolate purchases are definitely up, notes Henson. Beer and chocolate becomes more of a thing. With smoky stouts or citrusy IPAs complementing chocolate and chocolate confec- tions, beer lovers have many options. Companies like Salt Lake City, Utah-based Chocolate Conspiracy, for example, takes its non- Eat Chic Chocolate White Chocolate Cups with Black Sesame Tahini & Orange filling FALL 2018 65

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