Specialty Food Magazine

WINTER 2015

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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Numi Tea Savory Tea in Beet Cabbage. This teamaker made waves with its seemingly new cat- egory of brew: savory teas. Combining organic, non-GMO verified vegeta- bles, herbs, spices, and decaffeinated tea, the company's line of savory fla- vors was inspired by international cui- sines. Introduced in 2013, the tea bags (12 to a box) are described as not quite tea, not quite soup—and enjoyable as both. Vibrant crimson Beet Cabbage features mustard seed, coriander, apple, and decaffeinated black tea. Other products in the line include broccoli cilantro, carrot curry, fen- nel spice, spinach chive, and tomato mint. numitea.com Plum Organics Plum Vida Cherry Berry Beet Ginger. Snack pouches originated with young foodies in mind, but they caught on in the grown-up world. Plum Organics took note and created this line of organic, non-GMO fruit and vegetable pouches geared toward adults. One serving of its berry beet ginger variety contains half a cup of produce—a blend of organic pear, cherry, and raspberry purees plus beet and lemon juice concentrates—and 3 grams of fiber, with just 80 calories. Ground ginger gives it a refined finish. The BPA-free, 5-ounce pouches are shelf-stable and resealable for convenient snacking. plumorganics.com Sid Wainer & Son Domaine de Provence Beet Pearls. To make these bright red Beet Pearls, drops of beet juice are encap- sulated in thick alginate shells. They burst in the mouth when bitten into, making the tiny flavor bombs an elegant accent in cocktails and sparkling wine, sprinkled on desserts or salads, or incorporated into sushi and other dishes. Launching in 2015, the pearls are packaged in 1.75-ounce jars and will be avail- able for retail and foodservice. Other flavors in Sid Wainer & Son's molecu- lar gastronomy–inspired line include: soy, cassis, passion fruit, caramel, pink grapefruit, mango, truffle, and fig. sidwainer.com Sinto Gourmet Plenty Roots Kimchi. Launching at the 2015 Winter Fancy Food Show, this kimchi recipe features a colorful melange of veggies, including red beet, carrot, daikon, turnip, rutabaga, and yellow onion, with hints of ginger. Orange peel and apple juice enhance the sweetness of the roots. Crunchy, earthy, and tangy, this pickled vegetable medley joins Sinto's existing line of kimchi products, in spicy red Napa cab- bage, mild white Napa cabbage, and spicy radish. The founder, whose grandmother taught her how to make the classic Korean dish, worked as a fine-dining line cook and event chef before starting her company. sintogourmet.com Stonyfield YoTot Organic Whole Milk Yogurt in Strawberry-Beet-Berry. Extending its offerings to younger foodies, Stonyfield has introduced this new yogurt line featuring whole-milk yogurt with fruits and vegetables. Each 3.7-ounce pouch, available in the dairy aisle, contains purees of strawberry, beets, and raspberry along with black currant and carrot juice concentrates, fish oil, vitamin D3, and live active cultures. Pear spinach mango is the other flavor in the line; both products are gluten-free, organic, and kosher, with no artificial ingredients. Stonyfield also offers a line of omega 3–enhanced fruit and veggie yogurts in single-serve cartons. stonyfield.com Wozz! Kitchen Creations Indian Spiced Beetroot Relish and Spiced Beet Finishing Vinegar. This condiment and sauce company creates globally inspired flavor profiles with enticing results. The relish combines fresh grated beets, curry paste, and red wine, slow-cooked to build flavor. It pairs well with goat and blue cheeses, steak, burgers, and more. The finishing vinegar was a 2014 sofi Awards finalist for Outstanding Vinegar. Made with fresh beets doused in cider vinegar, red wine, cane sugar, bay leaf, cumin, and orange peel, it's slightly thick due to two slow-infusion stages, preceding the final aging. Intended for dressing and seasoning, the vinegar (along with the relish) is gluten-free and vegan- friendly. wozzkitchencreations.com Dina Cheney is the "Taste Test" columnist for Every Day with Rachael Ray, plus the author of several cookbooks, including Meatless All Day and the forthcoming Mug Meals and The New Milks. WINTER 2015 93

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