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.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/950112

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Page 89 of 91

trend watch STILL TRENDING Specialty Waters Specialty waters were named a trend at the 2017 Summer Show as varieties infused with extra hydrogen and oxygen came to market. The category, which is expected to grow 111.5 per- cent by 2021, according to Mintel category forecasting research for SFA, is still strong with new entries at the Winter Show. Examples: • Kona Deep Water Purified Ocean Water sourced from the ocean waters of Hawaii and containing naturally occurring deep ocean electrolytes. • Water Joe Caffeinated Water in 700 milliliter bottles infused with 85 milligrams of caffeine; no sugar and zero calories. • Herb & Lou's Infused Ice Cubes, flavored water containers that are frozen and then mixed with a spirit. Turmeric This root native to Southeast Asia and India has gained stand- ing over the past year or so for its anti-inflammatory and anti- oxidant properties. It is still trending, being used as an ingredi- ent in more categories, especially snacks. Examples: • Jade Spice Vegan Turmeric Salt • Lotus Pops roasted lotus seeds, in turmeric flavor. • Oskri's 3 egg white protein bar line in turmeric flavor. • Theo Chocolate Clusters made with turmeric, hemp, chia flour and sorghum. • Wai Lona Turmeric Cheese Cassava Chips • Zotter Chocolate's Vegan White Rice & Turmeric disc, a white chocolate treat of vegetal origin. SFA TRENDSPOTTER PANEL'S TOP 10 TRENDS FOR 2018 Following are the Trendspotter Panel's predictions for the food and beverage trends of 2018, released in November 2017. Plant-based foods (options are proliferating categories beyond meat alternatives) Upcycled products (foods and beverages made from ingredients typically viewed as scraps) Filipino cuisine (growing awareness and appreciation of Filipino culinary arts) Goth foods (visually compelling black foods made with activated charcoal, which is gaining superfood status) Alt-sweet (alternative sweeteners like dates, monk fruit, and sorghum are growing in popularity) Product labeling 2.0 (greater on-label visibility of sourcing, ingredient transparency) Root to stem (utilization of an entire fruit or vegetable, to help reduce food waste) Cannabis cuisine (varieties of pot-enhanced foods and beverages will increase) A (deeper) feast from the Middle East (regionally specific flavors and ingredients) A rise of traditional bread (local grains, longer proofing times) Emerging trends: collagen-infused foods, moringa, mushrooms (continued from p. 53) Denise Purcell is the editor of Specialty Food Magazine. 87 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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