Specialty Food Magazine

Spring 2019

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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#1 M any companies and products powered by environmental and social concerns were visible throughout the show. More producers are getting serious about product development that addresses food waste, creating upcycled products. Additionally, there is growing awareness about foods made from diverse crops to ensure a variety of crops and animals that makes the food system more resilient and exposes consumers to an assortment of foods and flavors. Here are some examples identified by the panel: • Believe in Bambara Beans and Flours, made from bambara, a biodiverse crop • Render Foods LLC Bryner, vegetable drink upcycled from leftover pickle juice; Weyla, sparkling fruity beverage upcycled from whey • Renewal Mill Extra Dark Chocolate Chip Cookie, made with okara, a superfood harvested from the pulp of organic soybeans that is created during soymilk production • Terviva Pongamia, a long-living tree that produces seeds similar to soybeans • Ugly Juice LLC Good Use Ugly Juice, cold-pressed juice from imperfect fruits and vegetables • Yolélé Foods Fonio, a biodiverse, gluten- free, ancient African supergrain UPCYCLING AND BIODIVERSITY TRENDS DRIVE SUSTAINABILITY MOVEMENT #2 KELP IS THE NEW OCEAN-HARVESTED STAR INGREDIENT Another driver of sustainability, and intertwined with the plant-based movement, kelp has emerged as the latest sea-based superfood. Examples include: • Barnacle Foods Kelp Salsa and Kelp Pickles • Blue Evolution kelp-based pasta and salad • New Frontier Foods Ocean's Halo kelp-based superfoods drink 62 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com trend report

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