Specialty Food Magazine

FALL 2017

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/873281

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Page 16 of 107

& A look at the events, issues, and innovations shaping specialty food, plus industry news, trends, and more. trends happenings SPIRITS UNEARTHED The world's oldest, most exten- sive Madeira wine collection was discovered behind a Prohibition-era wall, enclosed in a wooden cage, while renovating the wine cel- lar at New Jersey's Liberty Hall Museum. Researchers believe the Madeira, dating back to 1796, had been shipped from Portugal for the celebration of John Adams' presidency.—D.S. Flour Power From chia to cricket, interest in alternative flours is rising. Green banana flour's versatility, neutral flavor, nutritional attributes—and the fact that it's a resistant starch—is pushing it forward. Todd Francis, director of operations at Zuvii, reportedly the first company to intro- duce green banana flour to the U.S. market in 2009 (under the name Wedo Gluten Free), says, "Organic green banana flour is the next big thing in baking and microbiome gut health. It offers a major load of prebiotic fiber, which feeds the probiotics in the gut, and has staying power." He adds, "It's a staple in millions of diets in tropical regions around the world, is sustain- able, and can maintain adequate supply as the U.S. markets continue to grow." Ultimately, it can produce a cleaner label with less sugar as it's made from unripe bananas, and requires 30 percent less flour than traditional types.—D.S. Wining & Diving Croatia is not just an alluring vacation destination— it's the home of the first underwater winery. Edivo Vino, a one-hour drive from Dubrovnik, welcomes visitors to dive with staff members to its below- sea-level winery (or to simply enjoy tastings at its wine bar). According to manager Dora Mratovic, the own- ers chose the ocean for aging the wine because the light in the sea belt is constant, creating an ideal aging environment. She adds, "Our underwater wine cellar filled with Navis Mysterium amphorae is kept in a sunken ship, close to the coast of Žuljana." The winery offers a range of reds, whites, one rosé, and a dessert wine, which are aged above water for a few months. Then each bottle is enclosed in a clay amphora, capped with a cork, and wrapped in two layers of rubber. Arranged in cages and secured, the wine sits underwater for up to two years.—Denise Shoukas PHOTO: ZUVII PHOTOS: EDIVO VINO 14 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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