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.

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YUMMY SQUISHY FRESH All natural marshmallows and s'mores kits marshmallows www.threetarts.com For more information please contact erika@threetarts.com Nicole Potenza Denis is a contributing editor to Specialty Food Magazine. Other companies such as multiple sofi Award winner Pastificio Felicetti have done extensive experimentation to determine which wheat varieties performed best in particular regions. The company manufactures an organic line of pasta called Monograno, or "one grain." Monograno Spaghettoni, made from a variety of wheat called Matt, grown in Apulia in southern Italy, boasts 30 percent higher protein. At Newport Avenue Market, infused wheat-based pastas are on the rise, observes Anzaldo. "Esotico Pasta made with locally grown vegetables such as peppers, spinach, garlic, and butternut squash are hard to keep on the shelves," he notes. "Wheat-based pastas f lavored with lemon, saffron, porcini, or spinach and stuffed pastas made with veggie fillings like fava beans and asparagus definitely pique interest," says Werner, touting brands such as The Pasta Shop's Ravoli and Rustichella d'Abruzzo. The Future While it may seem traditional pasta is losing out to other staples and sharing the category with alternative fare, it is still inexpensive, easy- to-cook, and one of America's go-to comfort foods. "There will always be shifts in every category but this new shift in pasta is a fun way to have more healthful choices," says Anjani Vasson, chef and founder of Anj's Kitchen. "Pasta is a great, afford- able food choice for so many and there will be a desire to eat it!" @ specialtyfood.com Cybele's Free-to-Eat Superfood Veggie Pasta, Superfood Purple Prepared Food Focus Our recipe for pasta with cricket flour will keep your menu on trend with alternative proteins. specialtyfood.com/cricketpasta FALL 2017 71

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