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.

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Page 90 of 139

W I N T E R F A N C Y F O O D S H O W | B O O T H 4345 21 - 23 Jan. 2018 Moscone Center, SF INDONESIAN NATURAL ORGANIC TRADITION category spotlight Winter Fancy Food Show Booth 4345 Winter Fancy Food Show Booth 704 Nicole Potenza Denis is a contributing editor to Specialty Food Magazine. meet friends at a boutique fitness class instead of a bar," says Maria Marlowe, integrative nutritionist and author of "The Real Food Grocery Guide." Marlowe says that the post-workout smoothie has become "a staple right after class" and plant-based protein powders made with things like pea protein, quinoa protein, sacha inchi, and hemp are readily available, offering up Omega-3s and anti-inf lammatory ben- efits that young professionals seek out. Along with health, taste is a priority when it comes to protein drinks and powders. "Garden of Life Sport Organic Plant Based Protein Powder is popular with customers because it tastes good," says Kevin Parker, co-owner of Nuts 'n Berries in Atlanta. Parker says customers like the fact that its mix of plant proteins like pea and sprouted lentils and navy beans contain amino acids that are good for recovery after a workout. The Future More sustainable, plant-based options are imminent as consumer con- cern grows around the health and environmental implications of animal and fish protein. More start-ups offering innovations will hit the market, with algae noted by trendwatchers as a future protein contender. Innova's Nielsen says that new plant-based categories will con- tinue to be created and will include the addition of product claims, like calling out the amount of protein on the label. Differentiation in size, format, and f lavor variety will factor into new products and we will see more products with indulgent, premium claims. "There are so many plants to tap into but the important thing is that the products [derived from them] have to taste good," concludes Simon of the Plant Based Food Association. Califia Farms Black & White Cold Brew Coffee with Almond Milk, Califia Nitro Cold Brew with Almond Milk and Califia Farms' xxEspresso Cold Brew with Almond Milk 88 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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