Specialty Food Magazine

Spring 2018

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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Here is some of what the panel spotted at the Winter Show: TRENDING STRONG Plant-Based Foods The plant-based trend dominated the Winter Show in categories ranging from snacks, to treats, to condiments. Algae, which the Trendspotters predicted would take off in 2018, was spotted as a protein addition in treats and as part of an innovative plant-based shrimp product. Exhibitors offered nut- and grain-based spreads as well as bean-based salad dressings. Here are some examples identified by the Trendspotters: • Fora Faba Butter made with aquafaba. • K'ul Chocolate Superfood Bar made with 70 percent dark chocolate and 8 grams of algae protein. • New Wave Foods algae and plant-based shrimp. • Roland Foods Quinoa Spreads, blend of chilli peppers or herbs with oil and quinoa to make a chunky spread in Peruvian yellow pepper, basil pesto, and piquillo pepper flavors. • Tru Flavors single-serve, shelf-stable, bean-based salad dressing made with navy beans for added protein, fiber, and texture. • Wellnut Farms Walnut Butters, made of 100 percent walnuts, not a nut blend. M embers of the Specialty Food Association Trendspotter Panel trolled the aisles of the recent Winter Fancy Food Show in San Francisco, in search of trends. In November, the SFA released its Trendspotters' pre- dictions for 2018 (see p. 87), and throughout show days the panel sought out on-trend innovations related to these predictions as well as any new or emerging trends. BY DENISE PURCELL Winter Fancy Food Show Trends trend watch SPRING 2018 51

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