Culinology - March 2016 - (Page 46)

PETITS fours Five trends from Winter Fancy Food Purple is the new black - at least in products showcased at the Winter Fancy Food Show. The Specialty Food Association's 41st annual event, held Jan. 17-19 in San Francisco, featured 80,000 specialty food and beverage products from more than 1,500 exhibiting companies around the world. Purple's popularity in specialty food launches was one of five trends identified by a panel of food journalists and consultants at the show. "The breadth of products really reflects what consumers are looking for and what specialty food makers are doing to meet that demand," said Louise Kramer, communications director for the Specialty Food Association. "Ultimately, the consumer is the decider; some trends stay and some go." Southeast (Asia) meets West Flavors of Southeast Asia are popping up in familiar American favorites. Examples include tandoori seasoned chicken nuggets from Saffron Road, shallot oil from Wei Kitchen and Thai iced tea coconut caramels from Hey Boo. Grazing on grass Linked with heart-health benefits and animal welfare, grass-fed meat and dairy products are growing like weeds with new products such as grass-fed beef jerky from The New Primal, organic cucumber mint lemon lassi made with grass-fed milk from Dahlicious, Inc., and Steve's Ice Cream made with grass-fed cream and milk. Pushing protein Protein emerges in unexpected new products, including spaghetti made with organic edamame from Explore Asian Authentic Cuisine. From Chicago Bar Co., there's the RXBAR, containing 12 grams of protein from egg whites, almonds and cashews. By the cup Designed for on-the-go lifestyles, cups are cropping up as a popular format for new meals and snacks. Examples at the show include Purely Elizabeth ancient grain granola and puffs cereal cups, Ricebliss organic brown rice snacks and Dr. McDougall's Right Foods quinoa salads. Purple reigns Associated with disease-fighting anthocyanins, the purple hue is hot in new specialty food products, including organic stoneground purple corn flakes cereal from Back to the Roots and purple potato and brown rice ramen from Lotus Foods. Debuting from The Republic of Tea is Sonoma Cabernet iced tea, infused with fine wine grape skins. 46 | Culinology | MARCH 2016

Table of Contents for the Digital Edition of Culinology - March 2016

Culinology - March 2016
Table of Contents
President's Letter - The right hand side of the page
Emerging Trends - Snack Trend: Think Thin
“New savory” flavors sliding into sweet
Ingredient Trends - Deliciously gluten-free
Dairy Trends - Tapping into trends with dairy ingredients
Member Profile - Recipe for success
Expert Voices - Five questions for Campbell’s master chef
Industry News - Culinology resource book hits shelves
RCA elects new leaders
Local events build Culinology community
Six student teams to compete for top honors
Upcoming events
Petits Fours - Five trends from Winter Fancy Food
Consumers call for more food safety monitoring
Grocery sales soar for breakfast items, exotic meats
News Bites
Ad Index

Culinology - March 2016