Specialty Food Magazine


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/912382

Contents of this Issue


Page 18 of 139

& A look at the events, issues, and innovations shaping specialty food, plus industry news, trends, and more. trends happenings VEGAN HARD-BOILED EGGS The vegan egg category has cracked open with an exact replica of a hard-boiled egg crafted from all-vegan ingredients like legume flours, vegetable oils, a sulfurous vegan salt, and a plant-based gelling agent. Master's students from Italy's University of Udine have obtained a patent for their product and are ascertaining interest from producers. It stands apart from the products of competitors like Hampton Creek, VeganEgg, and Just Scramble as it looks exactly like a hard-boiled chicken egg—and also has the same consistency of the white and yolk—while being completely vegan.—D.S. Real-Time Traceability Blockchain technology may be in its nascent form, but this complex, interactive software has the potential to revolutionize traceability. Innovative players in the U.S. are experiment- ing with the possibilities in the food chain: Heifer USA is supporting groups of livestock farmers in Arkansas, while giants like IBM are working with Dole, Golden State Foods, Kroger Co., McCormick, Nestlé, Tyson, Unilever, and Walmart. In the U.K., Provenance, a tech startup, is enabling shoppers to trace their organic food from supplier to shelf through a partnership with the Soil Association, the largest organic certifier in the U.K. Clare McDermott, business development director from Soil Association Certification, says, "This latest technology in food traceability enables us to track the jour- ney of our food with exact times and loca- tions from field to store, accreditations of the farm including the Soil Association Organic Certification symbol, and even an image of the animal itself, arming shoppers with detailed information via their smart phones at the point of sale." Their hope is to make the organic food chain not just traceable but also completely transparent.—D.S. Snap This: Blue Wine Millennials hunting for their next Instagram-worthy shot will love the slew of foods emerging in unex- pected colors. To attain a palate of reds and purples without adding colorants, Kabaki debuted the first ready-to-drink purple tea made from a purple Kenyan cultivar, while Swiss cocoa giant Barry Callebaut introduced the first ruby chocolate, created from ruby cocoa beans. For a blue hue, Gïk will debut its blue wine in the U.S. soon [a release date hasn't been set], with pre-orders surpassing 30,000 bottles at press time. After a lengthy regulatory battle in its native Spain, where Gïk is prohibited from labeling its beverage "wine," U.S. regulators have given the sweet wine the green light. To attain its vibrant color, the producers use grape must, seeds, and stems—and two different natural substanc- es: indigo dye and anthocyanin, a pigment found on grape skin. A bottle retails from $12 to $14. —Denise Shoukas PHOTO: SAC & PROVENANCE PHOTO: GIK 16 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - WINTER 2018