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/79798
food trends This month we look at uncommon mushrooms from Tibet and China, the Artisanal CheeseClock, social media management and more. BY DENISE SHOUKAS Mushrooming Fungi C onsumers are embracing fungi cul- ture with new products like 2012 sofi Gold Winner Back to the Roots' Grow Your Own Mushroom Garden (pictured). And emerging varieties are keeping their interest. Take lion's mane, an exotic mushroom whose cascading white tendrils resemble its mamma- lian namesake. Cornell agroforestry experts say this exotic fungus, culti- vated by the Chinese for its medicinal benefits, has potential to be the next big thing. Its firm yet delicate texture and flavor-absorbing properties would make it a welcome ingredient for chefs. The mushrooms are currently grown commercially indoors only, but there's a push to cultivate them out- doors, which would give them an even more appealing flavor. Researchers' experiments have shown that lion's mane would be well-suited as a crop for Northeastern forests. Black Gold T here's a new truffle in town—and it's not a European gem. The Black Winter Truffle, coined "Black Gold" by Tibetans, is grown in wild forests on the southeast region of the Himalaya Mountains, bordering China, Tibet, Burma and India. Because of the remote location, these truffles have been unknown outside of Asia until recently, when New Tiger International began importing them to the United States, along with other wild mushrooms and a complete line of truffle products. But how do they compare? Himalaya truffles are very close—96 percent close—to European truffles, according to genetic analysis conducted by Chinese Academy of Science. With almost no differences in flavor and taste, the industry has taken notice. "Himalayan black truffles are being used by U.S. chefs in many upscale French and Italian restaurants in Manhattan, Miami, Las Vegas and Long Island [N.Y.]," says Laura Lin, director of sales at New Tiger International. With a lower price point than its European counterparts, these products may offer relief to truffle-loving consumers. Eat Your Veggies—and the Packaging, Too T he newest advancement in food packaging is a disappearing trick. Aiming to minimize waste, Vivos Edible Delivery Systems, produced by MonoSol, are water-soluble films used to make pre-portioned pouches that conveniently deliver food products designed for use in hot or cold water. When the item hits water, it dissolves and releases the food product, leaving no taste or aroma—and no pack- aging. Made of FDA-approved edible polymers, they're ideal for warm breakfast meals, instant coffees and teas, sauces and soups, pastas and rice, proteins and more. Vivos is now available for manufacturers. Impulse Buying Trumps List Shopping C onsumers continue to shop with a list, but new research finds that doesn't stop them from straying. Nine out of 10 shoppers still purchase items not on their lists, accord- ing to The Checkout, an ongoing shopper behavior study by The Integer Group and MARC Research. Of those who admitted to shopping off-list, 66 percent cited a sale or promotion, 30 percent found a coupon and 23 percent wanted to pamper themselves. "This shows that if you reach a particular shopper at the right moment with the right message—for example, using in-store sig- nage to play into their desire to pamper themselves—it can end with that item being added to their basket," says Craig Elston, Integer's senior vice president. He adds that in-store marketing has become more important than ever before. MORE TRENDS: TODAY'S HEALTHFUL VENDING MACHINES, P. 40 14 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com PHOTOS: MARK FERRI; BIGSTOCK