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
1-800-797-2772 sales@primera.com www.primera.com Print & Apply Your Own Food Labels Winter Fancy Food Show Booth 954 Denise Purcell and Denise Shoukas are editor and contributing editor, respectively, to Specialty Food Magazine. edition soft serve made with charcoal, and New York City's Morgenstern's has developed a fol- lowing for its coconut ash ice cream. 3. Homeopathic teas. Homemade teas made with roots and spices like dandelion, ginger, and rosemary, are becoming more common to brew at home or in restaurants, making for attractive photos as well as providing health claims like abil- ity to detoxify the body and regulate digestion. 4. Moringa. What turmeric was to 2017, moringa will be in 2018, said Collins. A tree native to the foothills of the Himalayas in India, moringa can be used in a powder form that has an intense green color similar to matcha. Moringa is reported to have high anti-inflammatory and antioxidant health benefits. 5. Pink pineapples. In development for about 12 years, these pink-hued pineapples are start- ing to hit the market. Del Monte and Dole have begun selling the fruit, genetically modified to contain more lycopene. While some consumers will be concerned with the GM status, the FDA has approved the pineapples, noting that they were "engineered to produce lower levels of the enzymes already in conventional pineapple that convert the pink pigment lycopene to the yellow pigment beta carotene. Lycopene is the pigment that makes tomatoes red and watermelons pink, so it is commonly and safely consumed."—D.P. To read the top 10 food trends for 2018, identified by the Specialty Food Association's Trendspotter Panel, go to p. 77. WINTER 2018 23