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 68 of 91

Help Start a Holiday Tradition! *Private labeling available* Country Home Creations www.chcdips.com (800)457-3477 category spotlight roasted nibs and soaks them in beer before they are dehydrated for a flavor-forward bar. Theo Chocolate makes a dark chocolate peanut caramel with amber beer and dark oatmeal stout dark chocolate- covered marshmallow. "Beer and chocolate, so great together," notes Caputo. "I hope to see this catch on." More options are available in dark milk. Producers are creating dense, rich high cocoa content milk chocolate (usually between 55 percent and 65 percent cocoa) that replaces much of the sugar with quality cocoa and milk. Excellent for consumers who like milk, but are on the fence about dark chocolate. Barrel-aged beans are sparking interest. "The jury is still out whether aging beans makes chocolate taste better but aging them in bourbon or even wine barrels is definitely a trend that brings out f lavor," notes Giller, highlighting companies like Raaka and To'ak. Heirloom cacao gains traction. "Cacao designated Heirloom is cool," notes Giller. "It helps ensure the farmers find markets for their beans, and gives manufacturers the ability to show off how special the bean is." Cacao can be considered heirloom because of its genetic qualities and superior taste. The designation comes from the Fine Chocolate Industry Association's Heirloom Cacao Preservation Fund, a nonprofit in collaboration with the U.S. Dept. of Agriculture. Designated heirloom farmers currently number 15 and each year, HCP evaluates and selects new heirloom cacao designees. "If these heirloom cacao varieties aren't preserved, we run the risk of losing the diversity of f lavor that makes specialty chocolate so unique. And a big piece of this is consumer education to help people understand why fine chocolate must cost more to sustain farming communities and chocolate makers," says Alysha Kropf, media outreach for HCP. While some say it is a matter of time before the chocolate connoisseur catches on to the concept of heirloom cacao, continued education is needed to ensure proper labeling and appreciation for these rare f lavors that have a level of complexity that other varieties might not. ON-TREND FLAVORS AND INGREDIENTS Beer Bourbon Breadcrumbs Brown Butter Cheese Coconut Milk Lavender Pepper Quinoa Rose Seville Orange Neroli Oil Strawberry Tahini (continued on p. 86) 66 ❘ 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