Specialty Food Magazine

Summer 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/986636

Contents of this Issue


Page 76 of 191

cravecheese.com • FAMILY OWNED AND OPERATED • OUR OWN FARM FRESH MILK • A CARBON NEGATIVE COMPANY* • SUSTAINABLE FARMING PRACTICES • RECYCLABLE PACKAGING • 100% GREEN POWER • WATER CONSERVATION & RECYCLING Crave Brothers Farmstead Cheese PROUD PRODUCERS OF AWARD-WINNING CHEESE AND GREEN ENERGY CHEESE AND GREEN ENERGY * We produce enough electricity for our farm, our cheese factory and over 300 area homes. trend watch Grapefruit The latest citrus flavor to emerge as an ingredient across categories, grapefruit boasts heart-healthy qualities thanks to its combination of lycopene, vitamin C, fiber, and potassium. sofi entries includ- ed chocolate bars with grapefruit and South American golden berries; vinegar in grapefruit, juniper, and honey flavor; and potentially the next bar scene offering— grapefruit margarita mix. African Flavors Cuisine and ingredients from North Africa and beyond were among sofi contestants. Some are traditional products, like an Ethiopian spiced clarified butter (Niter Kibbeh), while others add the flavors and spices of different regions to other categories, such as a stir-and-go cauliflower quick meal in Moroccan vegetable harissa. Cardamom This aromatic spice in the vein of cinna- mon, nutmeg, allspice, and clove is linked to impressive health benefits, including gastro- intestinal protection and cholesterol control. It's also making a strong showing as a flavor and ingredient. New products featuring car- damom include a white chocolate made with coconut milk, as well as snack bars, while other sofi entries featured cardamom in jams, cookies, and bitters. Turmeric Known for its antioxidant and anti-inflam- matory properties, turmeric continues to turn up in new and innovative applications. The most notable from sofi include a tur- meric and black pepper ghee, organic tur- meric vinegar; and a sheep's milk cheese with turmeric and cumin. Plant-Based Foods A trend report isn't complete lately with- out an update on plant-based foods—the trend of 2018, which is expected to continue to grow (see "State of the Specialty Food Industry 2018" report, p. 89). Plant-based meat alternatives abound, including fig sala- mi with pistachio and cinnamon, eggplant bacon, and portabella Sloppy Joes. OTHER TREND NOTES These observations by sofi judges could be early indicators of emerging trends: • Teas and floral flavors in ice cream: chamomile, rose, jasmine, as well as black sesame. • Instant rice-and-bean cups. • Blue foods like a blue-hued matcha made from butterfly pea flowers, and white chocolate with blue potato chips. Denise Purcell is the editor of Specialty Food Magazine. 74 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - Summer 2018