HomeFoodTrends spotted at the Winter Fancy Food Show

Trends spotted at the Winter Fancy Food Show

LAS VEGAS — Kelp, cactus and hemp are amongst the cutting-edge substances driving product improvement in the $170.4 billion specialty meals trade. Other rising developments embrace keto-friendly formulations and snacks constructed from mushrooms.

More than 800 exhibiting corporations featured new merchandise at the Winter Fancy Food Show, held Feb. 6-8 in Las Vegas. The occasion marked the Specialty Food Association’s first stay commerce present in two years.

A distinguished theme was consolation meals with a twist, as shoppers proceed to hunt new but acquainted experiences at residence amid the ongoing pandemic.

“We’re entering our third year of the pandemic, and hopefully things are stabilizing somewhat, but people have been through the ringer, and one of the ways that is coming out is a resurgence of comfort-type foods,” stated Denise Purcell, vice chairman of content material and training for the New York-based Specialty Food Association.

She famous new pasta shapes and substances as examples. Several Sardinian pastas are set to debut stateside. An extended ribbon pasta is coloured with turmeric, spinach, beets and paprika. New York artisan pasta maker Sfoglini showcased its vary of choices, which incorporates beet fusilli, cuttlefish ink spaccatelli, einkorn macaroni, hemp rigatoni, porcini trumpets, entire grain mix radiators and extra.

Also on show had been pasta sauces infused with regeneratively farmed and harvested seaweed and a pesto sauce that includes foraged sea asparagus.

Ms. Purcell additionally identified many consolation meals choices produced with plant-based substances. Bold Palate Foods displayed its non-dairy twist on the perennially standard ranch dressing, made with lemon and dill, tangy cider vinegar and garlic. Spero Foods confirmed its line of cream cheese-style spreads constructed from sunflower seeds. Karana sampled dumplings stuffed with jackfruit. Whoa Dough created a line of plant-based, gluten-free cookie dough bars made with entire grain oat flour and chickpea flour.  

Hemp seeds had been highlighted in a number of new merchandise. Planet Based Foods makes burgers, sausage crumbles and extra primarily based on a mix of hemp seeds, pea protein and brown rice.

“Planet Based Foods is on a mission to establish hemp as a nutrient-dense protein source that can feed the world sustainably for generations to come,” stated Braelyn Davis, chief government officer and co-founder, Planet Based Foods. “We see hemp as an untapped natural resource that delivers unmatched nutrition and sustainability benefits and is uniquely suited to thrive in the face of climate change. We believe deeply in the potential for our hemp-based products to play a role in addressing major food system challenges while delighting discerning values-driven customers.”

Hemp Love produces natural, plant-based chocolate with a “hemp seed crunch.” Queen of Hearts Superfoods launched a line of dressings formulated with hemp hearts, hemp seed oil and hemp protein.

“Most dressings are filled with sugar, trans-fat oils, petroleum-based vinegars and other junk ingredients that cause inflammation and poor health outcomes,” stated Tonia Farman, co-founder and CEO. “We took our ‘free-from’ focus a step further and blend with only omega-rich cold-pressed oils, integrating the deep flavors and robust nutritional profile of the hemp seed. We also use a proprietary low-heat process that retains the omega-3s and other essential fatty acids and minerals that help support cognitive, cardiovascular and immune health.”

Several manufacturers unveiled espresso and tea innovation. Maury’s Hive Tea is a maker of bagged entire leaf tea combined with granulated honey. Civilized Coffee produces on the spot cold-brew espresso and tea powders. A Belgian model debuted a line of specialty decaf choices. Circles Coffee developed a single-serve, spherical pour-over filter constructed from compostable supplies. Big Heart Tea Co. launched single-serve stick packs of natural matcha sourced from a household farm in Japan.

A caffeine-free beverage debuting at the present is constructed from roasted figs and appears and tastes like espresso. Taika exhibited its ready-to-drink, plant-based espresso and tea lattes incorporating a mix of theanine, ashwagandha, lion’s mane, cordyceps and reishi mushrooms to advertise calm and readability. A San Francisco startup launched a powdered golden milk latte combine made with turmeric, ashwagandha, spices, coconut milk and maple sugar.

Plenty of choices on show cater to shopper demand for international flavors. Saba’s Sauces celebrates Eritrean and Ethiopian flavors, and Pretty Thai offered its vary of sauces together with Thai Peanut, Muay Thai, Pat Thai, and Tiger Smirk, described as “tangy lime with a hint of savory roasted garlic.” Khalsa Salsa combines Indian spices and Mexican salsa substances. Sibeiho confirmed its assortment of Singaporean sambal chili paste. A line of bottled Caribbean-inspired condiments contains island curry sauce and barbecue jerk sauce with scotch bonnet chili flakes.

Sideaway Foods gives globally impressed aspect dishes packaged in microwavable pouches. Varieties embrace Moroccan Tagine, Cuban Black Beans and Spicy Thai Rooster, amongst others. Icelandic snacks spotted at the present included crunchy skyr bites and a mix of dried fish fillets and potato chips. Also seen had been South African shortbread cookies baked with rooibos and honeybush tea.

Numerous exhibitors offered options to scale back waste. Incredible Eats featured its line of flavored edible cutlery, together with new straws and sporks made with wheat, corn, oats, brown rice and chickpeas. Wyke Farms unveiled a carbon-neutral cheddar, produced to attenuate waste and packaging, recuperate warmth, filter and reuse wastewater and scale back carbon emissions.

Vine to Bar produces darkish chocolate made with chardonnay marc, a nutrient-rich, naturally candy byproduct of winemaking. Riff is a glowing power beverage made with cascara, a part of the espresso fruit that’s usually discarded.

“Food waste is still really on the minds of consumers,” Ms. Purcell stated. “We’re expecting to see more products using upcycled ingredients.”

Other intriguing merchandise spotted at the Winter Fancy Food Show embrace freeze-dried gummy bears, a low-carb, high-protein bagel, booze-infused cookies and salted egg yolk snacks. Nopales, the spiky pads of the cactus plant, so revered in Mexican tradition that one seems on the nation’s flag as a logo of resilience, was a key ingredient in tortilla chips and crunchy snacks on show. A sustainable crop, the nopales cactus thrives in scorching, dry climates and gives fiber and antioxidants.



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