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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NON-GMO GLUTEN-FREE 800.372.6808 Seattle, WA frans.com Park Bars Classically Delicious Soft butter caramel and roasted peanuts enrobed in 39% deep milk chocolate. Organic & Fairtrade. Summer Fancy Food Show Booth 4930 Functional Mushrooms Mushrooms, which the Trendspotters originally placed on the 2018 emerging trend list, are taking off as a functional ingredient. Long used in Eastern medicine, different varieties of mushrooms purporting varied benefits are showing up in beverages and, as a tie in with the plant-based trend, an alternative snack item. Examples: • Four Sigmatic Mushroom Elixers are four varieties of mushrooms in powdered-drink– packets that dissolve in hot water. Mushrooms include reishi, to reduce stress and promote sleep; chaga for antioxidants; cordyceps for energy and performance; and lion's mane for brain and nervous system health. • Pan's Mushroom Jerky is made of shiitake mushrooms and has a meaty texture. • Yuguo Farms Mushroom Chips are made from whole, sustainably grown shiitake mushrooms. Alternative Sweeteners Responding to consumer interest in reducing refined white sugar, producers are turning to alternatives like dates, coconut sugar, and monk fruit. Examples: • Elements Truffles chocolate bars are raw, organic, dairy-free and are sweetened with honey rather than refined sugar. • Just Date Syrup made from organic Medjool dates. • The Republic of Tea Organic Apple Cider Vinegar Sips sweetened with monk fruit. • Salviana Raw Maguey Sap is a raw prebiotic-rich syrup made from an agave species called Maguey Pulquero, native to central Mexico. • Soozy's Muffins are Paleo certified and sweetened with organic coconut sugar. trend watch THE TRENDSPOTTERS Polly Adema, associate professor and director of graduate Food Studies Program, University of the Pacific SF (Winter Show) Ken Blanchette, director of sourcing, FreshDirect Jonathan Deutsch, Ph.D., professor of culinary arts and food sciences, Drexel University Kara Nielsen, vice president, trends & marketing, CCD Innovation Perla Nieves & Alysis Vasquez, owners, Midnight Market Tu David Phu, chef/owner, AN—a Vietnamese Dining Experience (Winter Show) Alison Tozzi Liu, publications, communications, and marketing manager, James Beard Foundation Elly Truesdell, global senior coordinator of local brands, product innovation, and development, Whole Foods Market Joey Wells, American Cheese Society Certified Cheese Professional and Whole Foods Market Global Senior Coordinator overseeing Specialty Cheese Product Innovation & Development (Winter Show) 52 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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