Top 5 Food Trends Seen at the 2017 National Restaurant Association Show

The National Restaurant Association Show hosted its 98^th annual National Restaurant Association Restaurant, Hotel-Motel Show and Beverage Alcohol for Restaurants (BAR) at NRA Show from May 20–23, 2017 at Chicago’s McCormick Place. In this article, I will highlight noteworthy trends in food that I saw at the show. A separate article on beverage trends will be published.

1. Bowling for Breakfast

Menu trend analyst Nancy Kruse highlighted Wagamama's Ramen Breakfast in her "Menu Trends 2017" session. McDonald’s decision to offer an all-day breakfast effective October 2015 has brought more attention to the additional revenue potential of breakfast. Restaurants adding more breakfast options are embracing traditional egg, sausage, and cheese sandwiches as well as breakfast bowls and ethnic egg casseroles such as the Tunisian shakshuka. The “Bowling for Breakfast” FOODamental Studio session ties into to the rising demand for comfort foods such as ramen noodles served in a bowl. In the session, Abra Berens, Chef at Granor Farm, demonstrated how to use eggs, beans, and vegetables to make a breakfast bowl. 

2. Filipino Flavors

Ricardo Jarquin, Brandon Domingo, Josyline Javelosa, Ph.D., Consul Melchor Lalulino, Jr

Filipino cuisine was center stage at this year’s show. Two FOODamental Studio sessions featured chefs preparing Filipino dishes that represent a melting pot of culinary influences from Spain, China, Malaysia, Japan, and the U.S. At a “Breakfast Beyond Borders” session, Carlo Lamagna. Executive Chef at Clyde Common and creator of the Twisted Filipino pop-up dinner series, demonstrated how to prepare arroz caldo, a type of congee with chicken bits. The National Restaurant Association cited ethnic-inspired breakfast items and authentic ethnic cuisine as two of the top 10 food trends in its 2017 Culinary Forecast.

In the “Cool as Kinilaw” session, Chef de Cuisine Ricardo Jarquin and sous chef Brandon Domingo from Travelle Kitchen + Bar taught me and other attendees how to make kinilaw, a Filipino style ceviche made with coconut milk. Agriculture Attaché Josyline Javelosa, Ph.D., of the Embassy of the Republic of the Philippines and Consul Melchor Lalulino, Jr (both pictured) of the Consulate General of the Republic of the Philippines attended the kinilaw session. The Philippines pavilion at the show hosted exhibitors featuring a wide range of foods including banana chips, calamansi concentrate, coconut amino sauce, and single-origin dark chocolate.

3. Diners Want Plant-based Options

Though only 3.3 percent of U.S. adults follow a vegetarian-based diet according to a 2016 Harris Poll commissioned by the Vegetarian Resource Group, growing numbers are looking to eat more plant-based options for a number of reasons including health concerns, animal welfare, and environmental sustainability. Plant-based foods also have higher appeal among college students and Millennials. The same Harris Poll found that 5.3 percent of U.S. adults ages 18-34 are vegetarian, compared to 3.3% for all U.S. adults. The age 18-34 group is also keen on eating vegetarian meals when eating out. 43% of the ages 18-34 stated that they always or sometimes eat meals without meat, fish, or poultry when eating, compared to 37% of the total U.S. adult population.

Restaurants at all price points are adding more vegetable-based options. The White Castle fast food chain made news when it added Veggie Sliders made with Dr. Praeger’s vegetable burger to its menu in 2014. It recently introduced a Black Bean Slider, also made with a Dr. Praeger’s product. 

At the NRA Show, a number of companies offered a wide variety of plant-based products to appeal to flexitarians and reducetarians looking to eat less meat. Beyond Meat calls its The Beyond Burger, “The world’s first 100% plant-based burger that looks, cooks, and satisfies like ground beef.” The makers of The Beyond Burger have designed it to be very close to a beef patty with similar levels of protein and calories (20 grams of protein and 290 calories per 4 oz. patty) as well as providing the “bleeding”, courtesy of beet juice extract. Similar to Beyond Burger, Eleni’s Modern Mediterranean’s plant-based gyro slices and shawarma slices offer 21 grams of protein per serving. The Tofurky booth showed boxed sandwiches made with its deli “meats” as a grab and go option.  Passport Food Group, LLC offered Wing Hing Popcorn Tofu, a crispy seasoned organic fried tofu, to capitalize on the popularity of popcorn fried chicken and shrimp. Pinnacle Foods Group offered Gardein Meatless Italian Pizza Crumbles made to simulate pork crumble.

4. Hummus Growing in Popularity and Options

Hummus continues to grow in popularity in the US, with retail sales growing by 3 percent to reach $788 million during the 52-week period ended October 3, 2016, according to IRI data. Sabra, the number one hummus brand in the U.S., sees plenty of room for future growth as household penetration of hummus is only at about 29% in the U.S. At the NRA Show, multiple exhibitors showcased their hummus including Sabra, which is owned by Strauss and distributed by PepsiCo in the U.S. Makers of the chickpea-based dip and spread are aiming to distinguish themselves from rivals by touting their products as offering fresh taste. Baruvi Fresh LLC’s Hummustir offered a kit that allows foodservice operators to easily make fresh hummus by combining packets of organic chickpea puree, organic tahini, and spices, and stirring. Ithaca Hummus calls its hummus “cold crafted” by touting its use of cold pressed lemon juice, blending while cold, and the use of high pressure processing (HPP).

5. Minis in Breads and Desserts

Foodservice operators are aware that many consumers are seeking to watch their calorie and carbohydrate intake. They also want to offer grab & go items in the chiller case and reduce food waste. Food makers offered several mini breads and desserts to meet consumer demands for small indulgences and snacks. Pinnacle Foods Group introduced Duncan Hines Perfect Size For 1 Cakes mixes in flavors such as Strawberry Shortcake that can be microwaved in cups. The Eli’s Cheesecake Company offered 3-inch Butter Tarts and Salted Caramel Tarts in bulk or individually wrapped formats. On the savory end, Boulart’s Ciabatta Bites are now individually wrapped in heatable packaging. FGF Brands, Inc's Stonefire Ancient Grain Mini Naan offers the advantages of ancient grains (quinoa, spelt, buckwheat) and 40 fewer calories than its original Naan.

Free-From Options at the Gluten Free & Allergy Friendly Expo

I attended the Gluten Free & Allergy Friendly Expo (GF&AF) for the first time when show organizer Gluten Free Media Group hosted its two-day expo on April 22-23 in Schaumburg, a suburb of Chicago. The consumer show hosted exhibitors representing food companies, beverage companies, retailers, educational resources for individuals with celiac disease such as The Celiac Project who is pictured above as well as education classes. While the major focus of the show was gluten free products, the GF&AF Expo also addressed the growing demand for “Free-From” foods. Global market research company Euromonitor International stated that global sales of Free-from foods and beverages grew by 7 percent in 2016 to reach US$32 billion. Euromonitor defines Free-from as “food products that do not contain ingredients known to cause a reaction for people with food allergies or intolerances.” In this article, I will discuss the eight most common allergens in the U.S. and the allergy friendly positioning of Enjoy Life Natural Brands, LLC and BFree Foods USA Inc.

The 8 Most Common Allergens in the U.S.

According to the U.S. FDA (Food and Drug Administration), the following eight foods account for about 90 percent of food allergic reactions in the U.S. To safeguard consumers’ health, the Food Allergen Labeling and Consumer Protection Act of 2004 requires that food labels identify the food source names of ingredients that fall under the following eight food groups and any ingredient that contains a protein derived from one of the “major food allergens”.

The 8 “major food allergens” are:

1.      Milk

2.      Eggs

3.      Fish (e.g., cod, pollock, salmon, tilapia)

4.      Crustacean shellfish (e.g., crab, lobster, shrimp)

5.      Tree nuts (e.g., almonds, coconuts, pecans, pistachios, walnuts)

6.      Peanuts

7.      Wheat

8.      Soybeans

Every exhibitor at the Gluten Free & Allergy Friendly Expo offered signage on tables that identified the eight major food allergens as well as the presence of gluten, corn, yeast, and sesame.

Allergy Friendly Positioning of Enjoy Life and BFree Foods

The market for Free-from and allergy friendly foods is a big one as an estimated 15 million Americans have a food allergy according to data cited by the Food Allergy Research & Education, Inc. An estimated three million Americans have celiac disease according to the Centers for Disease Control and Prevention. Many food companies are realizing that they want to reach both consumers who are looking for gluten free products as well as individuals looking to remove common allergens such as dairy, soy, nuts, and eggs from their diets. Among the exhibitors at the GF&AF Expo, Enjoy Life Natural Brands, LLC and BFree Foods focused on marketing its allergy friendly positioning.

Enjoy Life Foods, a division of Mondelez International, decorated its booth to as Enjoy Life Land, a place where children and adults could enjoy product samples from Cookie Canyon, Allergy Friendly Forest, and Freedom Mountain, among other areas. The company’s tagline is “eat freely”. In addition to being free of all the above mentioned eight major food allergens, the company’s products are also free of casein, sesame, and sulfites.

BFree Foods USA Inc is the U.S. subsidiary of BFree Foods, headquartered in Ireland. BFree’s tagline is “Be Wheat & Gluten Free”. Going beyond gluten free, all of BFree’s products are free of dairy, nuts, eggs, and soy. The line of BFree breads are vegan and contain no added sugar. The company also uses ingredients such as peas, apples, and potatoes to increase the bread’s protein and fiber content.

Gluten Free & Allergy Friendly Expo Coming to Other Cities

The Gluten Free & Allergy Friendly Expo is scheduled to take its traveling expo to other U.S. cities including Atlanta; Glendale, Arizona; and Worcester, Massachusetts. More information can be found at http://gfafexpo.com.

Gluten Free & Allergy Friendly Expo Coming to Chicago Area

I am excited to attend the Gluten Free & Allergy Friendly (GF&AF) Expo in Schaumburg, Illinois taking place on April 22-23. The organizer Gluten Free Media Group states that the 8-city Expo “is the biggest gluten free and allergen friendly event in the US”. Gluten-free products are big business, with market researcher Mintel estimating the US market for gluten free foods at $11.6 billion in 2015 according to an October 2016 article in The Verge (http://www.theverge.com/2016/10/23/13370858/gluten-free-diet-fad-weight-health-expensive-food). An estimated three million Americans have celiac disease according to the Centers for Disease Control and Prevention. The rising demand for gluten free foods is coming not just from individuals with celiac disease but from consumers who believe that consuming gluten free products will help them with weight loss, digestive issues, and autism.

 

The GF&AF Expo offers consumers with celiac disease and individuals with food allergies the chance to learn about and try a wide variety of gluten free and allergy friendly products. I look forward to discovering new products and talking with people I have met at other trade shows. One of the scheduled exhibitors is Brazi Bites out of Portland, Oregon who makes Brazilian cheese bread (Pao de Queijo). Another is Biena Foods with their chickpea snacks. I wrote about how Brazi Bites are naturally gluten-free because they are made with tapioca flour, cheese, and yucca root and that Biena chickpea snacks are a better for you option to chips at http://www.virginiaalee.com/2017/02/top-5-food-trends-seen-at-2017-winter.html.

 

In addition to a wide range of snacks, the exhibitors will offer baking products, breads, dairy alternatives, salad dressings, spreads, and yogurt. Udi’s Gluten Free, the number one gluten free food brand in the US, is a presenting sponsor of GF&AF Expo along with sister brand Glutino. In response to growing demand for convenient gluten free products, Udi’s has expanded from its original line of breads to include breakfast sandwiches, granola, and frozen meals. I will be writing a recap of trends seen at GF&AF Expo.

 

The Gluten Free & Allergy Friendly Expo will take place at the Schaumburg Convention Center at 1551 Thoreau Drive North, Schaumburg, IL 60173 on April 22 and April 23. More information can be found at http://gfafexpo.com/locations/2017-schaumburg-il/#when-where

DIY Fermentation and Fast Cold Brew Coffee at the Housewares Show

I was pleased to attend the International Home + Housewares Show held by the International Housewares Association from March 18 - 21 at Chicago’s McCormick Place. The trade show hosted over 2,200 exhibitors from 47 countries representing numerous product categories including beverage makers, food prep & utensils, kitchen electrics, and tabletop & serveware. In this article, I will highlight two trends that I saw at the show – DIY fermentation and cold brew coffee in under an hour.

DIY Fermentation

Fermented foods and beverages are being embraced by Americans for their flavors and health benefits. Kimchi, pickles, sauerkraut, and kombucha are rich in probiotics (beneficial live bacteria) and aid digestive and immune health. To reduce the intimidation factor of making fermented foods at home, companies have created fermentation crocks and other devices for the DIY (do it yourself) consumer. Montreal, Canada company Mortier Pilon introduced DIY at-home fermentation kits in fermentation, kimchi, kombucha, and sauerkraut varieties that are likely to appeal to adventurous cooks. Each kit contains a contemporary looking fermentation crock/jar with a glass interior and white plastic exterior and a recipe booklet. The company says that their crocks are a third of the weight and price of traditional crocks. Another company emphasizing cost savings is Kraut Source that says that buying fermented foods at the store can cost $8 for an organic 16 oz jar while the organic ingredients to produce 32 oz of sauerkraut cost under $3. Kraut Source is a stainless steel device that fits on wide-mouth mason jars to facilitate the preparation of fermented foods in small batches. The small size of the Kraut Source devices takes up less storage space and costs less than traditional stoneware fermentation crocks. England’s The Rayware Group introduced the Kilner Fermentation Set that is based on Kilner’s heritage of producing glass jars since 1842.

Fast cold brew coffee

Cold brew coffee continues to grow in popularity in foodservice and retail channels as it offers a smoother, less acidic and bitter taste than hot-brewed coffee.  Buying pre-made cold brew coffee at the coffee shop or supermarket allows consumers to skip the time-consuming step of immersing coffee grounds in cold water for 12 to 24 hours. But two exhibitors showcased cold brew coffee makers that reduce the brewing time to under an hour. Cuisinart says that its new Automatic Cold Brew Coffeemaker can make cold brew coffee in about 25 – 45 minutes. The machine makes 7 cups of cold brew coffee into a glass carafe and uses a stainless steel filter lid that can store brewed coffee in the refrigerator. Storebound showed a prototype of its Dash Rapid Cold Brew System with a brewing time of about 10 minutes. The company says that the machine uses ColdBoil technology, with water moving back and forth from the brewing chamber to the pitcher. The machine makes concentrated cold brew for 4 – 8 servings and has an adjustable dial to adjust the strength of the brew. Press releases from the two companies indicated that the Cuisinart machine is scheduled for July 2017 availability while the Dash machine is available for pre-sale on Indiegogo.com.

 

The Good Food Festival & Conference Spotlights “Good Food Is Good Medicine”

FamilyFarmed has been promoting good food that is locally produced in a sustainable, humane, and fair manner by hosting the Good Food Festival & Conference for 13 years. At its Chicago event that took place from March 16 to 18, the non-profit organization spotlighted the connection between good food and good health. The festival held two standing-room only workshops - Good Food Is Good Medicine and Mood & Food – where attendees learned about the healing power of food and how certain foods can improve their health and mood. To appeal to increased health consciousness among consumers, many of the food and beverage producers exhibiting at the festival & conference emphasized “clean labels”, healthy fats, and lower sugar content. In this article, I will talk about the Mood & Food panel discussion and highlight products featuring coconut oil, currently considered to be one of the healthiest fats.

Mood & Food: What we eat affects our brain, gut, and mood

At the Mood & Food panel discussion, five health professionals talked about how food can impact behavior, mood, and learning. Dr. Ian Smith, creator of the SHRED Diet, said that while Americans need guidance on nutrition and weight loss, doctors are not currently equipped to do so because of lack of training. He said that he received only three hours of nutrition training during four years of medical school. Dr. Smith talked about the brain’s reward system and how the brain has a way of reinforcing things that make us feel good – why we crave fat, sugar, salty things. He said chocolate makes you feel good, with the brain lighting up when you eat certain food.

While eating vegetables may not light up the brain, changing what we eat can change the microflora in our gut. Drinking more water and consuming more vegetables was recommended by Judy Fulop, ND, MS, FABNO, who practices naturopathic medicine at Northwestern Memorial Hospital. To create an emotional connection to vegetables, Fulop suggested visiting a supermarket and asking the produce manager to recommend a new vegetable and a recipe. Jane Hawley Stevens, Owner, Grower and Creator Four Elements Organic Herbals, talked about the mood-lifting powers of herbs such as chamomile, lemon balm, and lavender tea. Stevens recommended lemon balm tea for joy, adding that lemon balm is good for digestion and anti-viral. She said that adaptogens such as Siberian ginseng and holy basil are plants that help to bring you into balance. Stevens likes holy basil, also known as tulsi, because it helps with mental clarity, helps people feel grounded, and is also delicious.

Coconut Oil is the new superfood “healthy fat”

Numerous companies exhibiting at the Good Food Festival & Conference offered products containing coconut oil. After decades of being shunned because of its high saturated fat content, coconut oil has recently become known as a superfood “healthy fat” and received a boost from Dave Asprey’s creation of Bulletproof Coffee. The original recipe for Bulletproof Coffee called for coconut oil due to its high MCT (medium chain triglycerides) content, coffee, and unsalted grass-fed butter. A number of studies have linked MCT consumption with weight loss by increasing the amount of calories burned compared to other fats. Some coconut oil producers are marketing it as a superfood that it is anti-viral and anti-bacterial, curbs appetite, helps memory, raises “healthy” (HDL) cholesterol levels, help regulate hormones for thyroid and blood sugar control, and aid those with Alzheimer’s disease and epilepsy.

Cocoghee combines raw organic coconut oil with organic grass-fed ghee

Among the exhibitors at the festival, Grass Fed Gourmet offered a unique twist on coconut oil by combining it with organic grass-fed ghee. Ghee, a clarified butter used in traditional Indian cooking, has become better known to Americans due to the rise of the Paleo diet which permits ghee. Ghee offers several advantages over butter in that it is lactose-free, casein-free, and shelf-stable. Compared to butter and ghee made from grain-fed cows, grass-fed butter and ghee contain higher levels of omega-3 fatty acids and CLAs (conjugated linoleic acid) that may reduce high cholesterol levels and prevent cancer. The cocoghee spread is a versatile product that can appeal to multiple consumer segments. The plain variety can be used to sauté meats and vegetables while the rosemary garlic and garlic + salt varieties can be used on bread or crackers. The indulgent flavors of mocha hazelnut, vanilla cardamom, and cinnamon honey cocoghee can be used to make butter coffee or as a coffee “creamer” substitute.

Sacred Serve Organic Vegan Gelato contains coconut oil, meat, and sugar

Another product combining health and indulgence at the festival was Sacred Serve’s organic vegan gelato. The small batch, handmade frozen desserts are vegan and free of gluten, dairy, soy, lactose, and egg. The “clean labels” product contains organic coconut oil, organic coconut meat, organic coconut sugar, Himalayan pink salt, and either organic matcha green tea or 70% raw dark chocolate. Using coconut sugar instead of cane sugar allows the company to market the product as naturally low glycemic with trace amounts of vitamin C, potassium, magnesium, calcium, zinc, and iron.  

Tea Squares Tea Infused Energy Snacks uses coconut oil and matcha green tea

Skyline Kitchen Inc was another exhibitor using coconut oil in its products. The energy snacks are infused with either organic matcha green tea or black tea and contain organic coconut oil, organic puffed millet, raw almonds, organic pumpkin seeds, organic brown syrup, organic honey, sugar, and Himalayan salt among its ingredients. The Tea Squares are similar to a Rice Krispies Treats but with the power of caffeine from tea and a lower sugar content. The Citrus Green Tea Matcha variety contains about 8mg of caffeine and 7g of sugar per 20g serving.

The Paleo Cookie Company uses coconut oil and shredded coconut

The Paleo Cookie Company offered its line of cookies that are free of gluten, grains, dairy, preservatives, and GMOs (genetically modified organisms) and Paleo friendly. The original chocolate chip variety contains organic unrefined coconut oil, unsweetened shredded coconut, kosher almond flour, organic eggs, organic pure maple syrup, and 70% cacao chocolate chips. The Paleo Cookies allow Paleo diet followers to indulge their sweet tooth while eliminating dairy, gluten, grain, soy, refined sugars, legumes, and reducing carbohydrates.

Tiny But Mighty Popcorn switches from canola to coconut oil

Tiny But Mighty Foods Inc showcased new packaging, flavors, and product formulations at the Good Food Festival & Conference. Among the changes was the company’s decision to change the oil for its Sea Salt popped popcorn variety from canola oil to coconut oil. The revamped packaging highlights the company’s heirloom popcorn in big capital letters and its use of “100% Virgin Coconut Oil”.

Top 5 Beverages Trends Seen at the 2017 Winter Fancy Food Show

I was pleased to attend the Winter Fancy Food Show held by the Specialty Foods Association from January 22 to 24, 2017 at San Francisco’s Moscone Center. The trade show hosted over 1,400 exhibitors representing specialty food and beverages producers from over 25 countries. In this article, I will highlight noteworthy trends in beverages that I saw at the show. You can read my previous article on top 5 food trends seen at the show.

Drinking vinegars as cocktail mixer, health tonic, and soda alternative

The use of fruit-flavored vinegars goes back to colonial America when shrubs were used to preserve fruit for the winter. More recently, drinking vinegar mixed with water has been popular in parts of Asia as a digestive aid. At the show, Crafted Cocktails targeted at-home mixologists with its shrubs that they call a “cocktail enhancer” in Asian Pear, Blackberry, Ginger, Pineapple, and Strawberry flavors.

Andy Ricker, Chef/Owner of Pok Pok restaurants, has helped to popularize drinking vinegar in the United States, by introducing drinking vinegar-based sodas in his Thai restaurants. After they proved popular, he introduced line of Pok Pok Som drinking vinegars and sodas for retail sale. At the Fancy Food Show, Pok Pok offered the drinking sodas in ginger, grapefruit, Thai basil, and turmeric flavors as a healthier alternative to soda with less sugar than traditional soda and 90-100 calories per 12oz bottle. Cold-press juice maker Suja Life, LLC, partly owned by The Coca-Cola Co, introduced new flavors to its line of drinking vinegars: cucumber ginger, hibiscus ancho chile, lemongrass lime, and peach ginger.The Suja vinegars also contain vegan probiotics - Ganeden Inc's Bacillus Coagulans GBI-30 6086.  

Makers of drinking vinegar in the concentrate format seek to promote its products as health tonic, cocktail mixer, and soda alternative. As US consumers increasingly out spicy flavors such as Sriracha and gochujang hot sauces, beverage makers are introducing more spicier varieties. At the show, Fire Cider offered a number of products including Fire Cider Original which contains garlic, onions, and horseradish in addition to apple cider vinegar, raw wildflower honey, oranges, lemons, ginger, turmeric, habanero pepper). Fire Brew’s apple cider vinegar-based health tonics also contain raw organic vinegar, garlic, onions, and horseradish in addition to herbs and spices.

Cold brew coffee options multiply

The rising popularity of cold brew coffee, produced by immersing coffee grounds in cold water for 12 hours or more, in coffee shops has led to a large number of cold brew coffee products for the retail market. At the show, producers of cold brew coffee offered numerous options including liquid concentrates in glass and bag-in-box, pitcher filter packs, ready-to-drink (RTD) coffee, and RTD coffee with nitrogen. Fogdog Cold Brew Coffee and Tea offered cold brew RTD coffees and teas produced using a patent-pending hydrodynamic brewing process. The hydrodynamic cold-extraction process uses very cold, fast-moving water and is able to extract flavor notes from both coffee and tea. Chameleon Cold-Brew offered a cold-brew coffee ale, developed in cooperation with Shiner Brewery, in honor of Shiner’s 108^th birthday.

Within cold brew coffee, nitro coffee with a creamy foam, similar to Guinness, has become popular among millennials. Offering nitrogenated coffee has required coffee shops to use a tap machine, nitrogen tank, and kegs. Califia Farms showed a prototype of its Nitro Cold Brew & Draft Latte on Tap machine that is keg-less and tank-less. Without using a keg and nitrogen tank, the Califia Farms nitro tap system uses a 1 gallon bag-in-box Cold Brew, connects to a waterline, and uses proprietary technology to create nitro coffee.

Gazpacho as juice alternative and drinkable soup

Gazpacho, a chilled tomato-based soup, has long been popular in Spain while Americans are more familiar with hot chicken noodle and tomato soups. A number of companies at the Fancy Food Show sought to appeal to consumers looking for a lower-sugar alternative to juice. Sonoma Brands’ ZUPA NOMA focused on the low-sugar and high-fiber message with signs showing its slogans, “Sugar is out. Soup is in.” and “We blend all the seeds & skins in to pack the fiber in.”

While most gazpacho including ZUPA NOMA are refrigerated products, Mucho Gazpacho and Spain’s BioEcoNija, S.L.’s Bioterraneo offers the convenience of being shelf-stable. The packaging for Mucho Gazpacho emphasizes that it contains 2 full servings of vegetables.

Pour over coffee in a single-use format

Pour over coffee has become widespread in “third wave” coffee shops in urban areas as a way to bring out individual flavor notes of single-origin coffees through the use of Chemex or ceramic drippers. At-home adoption of the pour over method has been slow because it is seen as a fussy coffee brewing method. Two companies at the Fancy Food Show offered a convenient way to make pour over coffee through the use of single-use paper filter packs that are placed inside a coffee cup. Both products aim to blend the convenience of instant coffee with the taste of pour over coffee.

Lee’s Sandwiches, a chain of fast food restaurants serving Vietnamese-style sandwiches and iced coffee showcased its pour over coffee in New Orleans and Parisian varieties. The folks at Copper Cow Coffee offered a kit with premium Vietnamese ground coffee, a pour over coffee bag, sweetened condensed milk packet using milk from California, and a spoon.

Superfood teas: moringa and mushrooms

Teas with their high level of antioxidants are already viewed as healthy beverages. Producers of tea are further raising teas’ health profile by adding superfood ingredients such as baobab, moringa, mushrooms and pitaya (cactus fruit). Choice Organic Teas introduced four mushroom-based Wellness Teas at the show including Reishi Detox, Reishi Matcha, Shiitake Mate, and Shiitake Turmeric varieties. The Republic of Tea offered a number of superfood-enhanced teas including Organic Mushroom SuperHerb Tea in baobab and Reishi mushroom varieties.

Companies are also introducing moringa-based teas and promoting moringa as the latest superfood that offers a complete plant protein and can anti-inflammatory and cardiovascular benefits. Moringa is a plant whose leaves offer high levels of nutrients including protein, calcium, B vitamins, vitamin C, vitamin K, and potassium. Though few Americans are familiar with moringa, knowledge about moringa is likely to increase as exhibitor Kuli Kuli received $4.25 million funding from eighteen94 capital, Kellogg Company’s venture capital fund, in January 2017. Kuli Kuli offered moringa in the form of tea bags, vegetable powders, energy shots, and snack bars. Miracle Tree offered moringa-based tea bags and powders.

Top 5 Food Trends Seen at the 2017 Winter Fancy Food Show

I was pleased to attend the Winter Fancy Food Show held by the Specialty Foods Association from January 22 to 24, 2017 at San Francisco’s Moscone Center. The trade show hosted over 1,400 exhibitors representing specialty food and beverages producers from over 25 countries. In this article, I will highlight noteworthy trends in food that I saw at the show. A separate article on beverage trends will be published.

1. Chickpeas go beyond hummus

Year 2016 was proclaimed the International Year of Pulses by the United Nations. The 12 pulses include chickpeas, lentils, dry beans, and dry peas and are good sources of plant-based protein as well as being gluten-free. Exhibitors showcased chickpeas, also known as garbanzo beans, in snacks and pasta in addition to hummus. Hummus is the best known food made of chickpeas in the US, with the majority of users buying the pre-made refrigerated hummus from supermarkets instead of making it at home. Baruvi Fresh LLC’s Hummustir won the inaugural Frontburner Foodservice Pitch Competition at the Fancy Food Show by offering a kit that allows consumers and foodservice operators to easily make fresh hummus. Using Hummustir, home cooks can make hummus by combining packets of organic chickpea puree, organic tahini, and spices, and stirring it with the enclosed stir stick.

Snack companies are also increasingly using chickpeas to appeal to consumers looking for snacks with the health benefits of protein and fiber. Biena Foods offered its Biena Chickpea Snacks as a better-for-you alternative to chips and nuts with its snacks offering 5g of protein and 6g of fiber per 1oz serving in flavors including Barbecue, Cinnamon Crunch, Habanero, and Sea Salt. American Halal Co. introduced Saffron Road ChickBean Crisps that are certified gluten-free, Halal, and kosher, with 4g of protein and 2g of fiber in a 1oz serving. The Saffron Road ChickBean Crisps are made with lentils, yellow peas, chickpeas, and sweet potato flours and come in Sea Salt, White Cheddar, and Zesty Ranch varieties. Even pasta companies are incorporating chickpeas to offer high protein in a gluten-free format. Tolerant Foods introduced Tolerant Balanced Blend Organic Chickpea Pasta that is made with chickpeas and rice to offer 14g of protein in a 3oz serving along with being certified gluten-free.

2. Gluten-free expands options with cauliflower and tapioca flour

Numerous companies offered gluten-free options as many Americans look to avoid gluten even if they do not suffer from celiac disease. Brazi Bites are likely to appeal to lovers of Brazilian food because Brazilian cheese bread (Pao de Queijo) is one of the most popular items served at Brazilian restaurants. The frozen Brazi Bites bake in 20 minutes and are naturally gluten-free because they are made with tapioca flour, cheese, and yucca root. Another company offering a gluten-free “bread” at the Fancy Food Show was Outer Aisle Gourmet that showcased its Cauliflower Sandwich Thins and Cauliflower Pizza Crusts as being gluten free, Paleo friendly, low carb, and low calorie. Outer Aisle Gourmet is able to transform cauliflower into a “bread” product by combining it with cottage cheese, skim milk, cage-free egg whites, and parmesan cheese. Another cauliflower company also seeks to address the market of consumers looking for low-calorie as well as gluten-free products. Some consumers have been using cauliflower and zucchini as substitutes for rice and pasta, respectively. Cauli Rice, made of parcooked cauliflower and seasonings, is marketed as having fewer calories than white rice as well as being gluten-free. Cauli Rice also stands out from competing cauliflower products that are refrigerated or frozen because the Cauli Rice pouches are shelf-stable.

3. Ice cream becomes healthier

Multiple companies offered better-for-you alternatives to ice cream at the show as Americans are looking for healthy indulgence. Companies took different approaches, with some targeting vegan consumers, and others focusing on its functional benefits. Food bloggers, including Paleo dieters, have embraced banana “ice cream” because it is vegan, dairy-free, and contains no added sugars. Snow Monkey uses frozen bananas as a base, adding apple puree, hemp seed powder, and either cacao or goji berry to create what it calls a “Superfood Ice Treat” that is marketed as all-natural, non-dairy, non-GMO, vegan, paleo, and gluten-free. Mr. E’s Freeze Coconut Banana Frozen Dessert similarly uses frozen bananas but combines it with coconut milk. At the functional end, Arctic Zero Fit Frozen Desserts are marketed as containing 3g of protein and 2g of fiber per 60g serving through the use of hormone-free whey protein and monk fruit. Arctic Zero is also low glycemic, lactose free, gluten free, and GMO free. Similar to Arctic Zero, Brio! uses whey protein to raise the protein content but differentiates itself from other BFY ice creams through the use of Ganeden, Inc’s probiotic, Bacillus Coagulans GBI-30 6086. Brio! touts its ice creams as containing 5g of protein, antioxidants, probiotics, and 24 vitamins & minerals with less fat and fewer calories than super premium ice cream per 82g serving.

4. Meat snacks offer protein and a Paleo-friendly option

Premium meat jerky and meat bars have been more visible as a high-protein, minimally processed snack, boosted by the rising popularity of the Paleo diet. Both Epic Provisions, owned by General Mills, and Krave, owned by The Hershey Co, introduced meat sticks at the show. The single-serve meat sticks offer the advantage of portion control compared to meat jerky that comes in multi-serve pouches. Krave worked with the Culinary Institute of America in Napa Valley to create Krave Sticks in three unique flavors: Rosemary Lemon Turkey with White Beans, Spicy Red Pepper Pork with Black Beans, and Sesame Garlic Beef with Sweet Potato. Epic’s new Waygu Beef Steak Strip is marketed as being the first shelf stable Waygu beef snack in wide distribution. Many of the meat snacks producers are using Asian-inspired flavors. Little Red Dot Kitchen offered its Singapore-style Bak Kwa in Lemongrass Beef and Spicy Chipotle Beef. Lorissa’s Kitchen offered Korean Barbecue Beef and Szechuan Peppercorn Beef for its meat snacks. Even pork rinds are becoming more gourmet. EPIC showed pork rinds that use organic, non-GMO, pastured, and antibiotic-free pork skins with spices in Sea Salt and Texas BBQ Pork Rinds varieties.

5. Turmeric goes beyond Indian food

The turmeric herb has expanded beyond use as a spice in Indian food and Ayurvedic medicine into many different applications as food, beverage, and spice companies take note of its superfood positioning. Spice makers are taking advantage of growing health awareness about turmeric. The Spice Lab introduced a line of Healing Spices that includes turmeric, ginger, cinnamon, turmeric & black pepper, and turmeric tea. Pranayums offered Daily Super Spice Shots single-serve packets that contain turmeric, black pepper, cardamom, ginger, and other spices as “a daily home remedy” inspired by the Ayurvedic science of healing. The pre-measured spice shot packets are designed for consumers to sprinkle on oatmeal, yogurt, smoothies, tea, or coffee. Turmeric is increasingly being used in beverages. Califia Farms featured a Ginger and Turmeric Spice Blend into its line of Enhanced Almondmilk. The use of turmeric and ginger in a dairy-free drink is noteworthy as most almond milk and soy milk producers in the US have focused on vanilla and chocolate flavors. Though turmeric has not yet been widely seen in snacks, we are likely to see more in the future. At the show, RW Garcia offered Lentil & Turmeric pulse tortilla chips.