Culinology - September 2017 - 46
PETITS fours
TOP INNOVATIONS
at Summer Fancy Food Show
Gluten-free pie crust mix, pumpkin seed vinaigrette and passion fruit guava sorbet were
among dozens of new food and beverage
products recognized as the year's top innovations in the $127 billion specialty food industry.
Highlighted at the Summer Fancy Food
Show, held this past June in New York,
the 2017 Specialty Food Association's sofi
(Specialty Outstanding Food Innovation)
Award winners were selected from 3,000 en-
Product of the
year
Baking mix,
baking ingredient
Coconut Cashew
Crunch with
Chocolate Drizzle
from Anastasia
Confections took top
honors at the show.
Condiment
From City Saucery,
Tomato 'Nduja is a
meatless take on
a traditional spicy
pork spread from
Calabria, Italy.
46 |
tries across 39 product categories, including
best chocolate, cheese and savory snack.
Finalists were chosen by a panel of chefs,
culinary instructors, recipe developers, food
journalists (including a contributing editor) and
specialty food buyers in a blind tasting.
The sofi New Product winners represent the
best of what specialty food has to offer. Visit
specialtyfood.com for a complete list of 2017
winners.
Barbecue sauce
Chocolate: Dark
Gluten-free Pie
Crust Mix from
Cup4Cup may be
used to make sweet
or savory pies, tarts
and quiche when
blended with butter,
water and egg yolk.
A Thai twist on a
Southern staple, Dr.
Foo's Kitchen Bali
BBQ Sauce from
Fischer & Weiser
Specialty Foods, Inc.
combines brown
sugar, Korean chili
peppers and garlic.
Cheeky Cheeky
Churro Chocolate
from Chuao
Chocolatier pairs
dark chocolate and
crispy churro bits
sprinkled with cinnamon and sugar.
Ice cream, gelato,
frozen treat
Meat, poultry,
charcuterie
Salad dressing
Salsa, dip
From Cable
Car Delights, Inc.,
Passion Fruit Guava
Sorbet is a tropical
treat with a dense,
creamy texture.
Spicy and smokey,
Jalapeño Bacon
Cheddar Bratwurst
from Nueske's
include pork and
applewood smoked
bacon.
From JGF
Enterprises, Aunt
Dottie's Pumpkin
Seed Vinaigrette features a crisp, nutty
flavor.
White Bean Dip
from Maya Kaimal
Fine Indian Foods
combines white
beans and coconut
with mustard seeds,
green chilies and
turmeric.
Culinology | SEPTEMBER 2017
Cold beverage:
Ready-to-drink
ZUMO Gazpacho
from Seawater Food
& Beverage combines tomatoes, veggies and extra virgin
olive oil with a hint of
vinegar, garlic and
lemon juice.
http://www.specialtyfood.com
Table of Contents for the Digital Edition of Culinology - September 2017
Culinology - September 2017
Table of Contents
President's Letter - Big ideas in Culinology
Emerging Trends - Taking sausage to the next level
Flavor Trends - Condiment creations - What's next?
Ingredient Trends - The seeds of beverage innovation
Campbell moves beyond pea soup
A broader market for plant protein
Member Profile - Those who can, teach Culinology
Sage advice from the professor
Expert Voices - Futuristic 'clean meat'
Food safety - High-pressure processing evolves
Industry News
Petits Fours
News Bites
Ad Index
Culinology - September 2017 - Table of Contents
Culinology - September 2017 - 2
Culinology - September 2017 - 3
Culinology - September 2017 - President's Letter - Big ideas in Culinology
Culinology - September 2017 - 5
Culinology - September 2017 - Emerging Trends - Taking sausage to the next level
Culinology - September 2017 - 7
Culinology - September 2017 - 8
Culinology - September 2017 - 9
Culinology - September 2017 - Flavor Trends - Condiment creations - What's next?
Culinology - September 2017 - 11
Culinology - September 2017 - 12
Culinology - September 2017 - 13
Culinology - September 2017 - 14
Culinology - September 2017 - 15
Culinology - September 2017 - 16
Culinology - September 2017 - 17
Culinology - September 2017 - Ingredient Trends - The seeds of beverage innovation
Culinology - September 2017 - 19
Culinology - September 2017 - Campbell moves beyond pea soup
Culinology - September 2017 - 21
Culinology - September 2017 - A broader market for plant protein
Culinology - September 2017 - 23
Culinology - September 2017 - Member Profile - Those who can, teach Culinology
Culinology - September 2017 - 25
Culinology - September 2017 - 26
Culinology - September 2017 - 27
Culinology - September 2017 - Sage advice from the professor
Culinology - September 2017 - 29
Culinology - September 2017 - Expert Voices - Futuristic 'clean meat'
Culinology - September 2017 - 31
Culinology - September 2017 - 32
Culinology - September 2017 - 33
Culinology - September 2017 - 34
Culinology - September 2017 - 35
Culinology - September 2017 - 36
Culinology - September 2017 - Food safety - High-pressure processing evolves
Culinology - September 2017 - 38
Culinology - September 2017 - 39
Culinology - September 2017 - Industry News
Culinology - September 2017 - 41
Culinology - September 2017 - 42
Culinology - September 2017 - 43
Culinology - September 2017 - 44
Culinology - September 2017 - 45
Culinology - September 2017 - Petits Fours
Culinology - September 2017 - 47
Culinology - September 2017 - 48
Culinology - September 2017 - News Bites
Culinology - September 2017 - Ad Index
Culinology - September 2017 - 51
Culinology - September 2017 - 52
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https://www.nxtbook.com/sosland/rca/2015_06_01
https://www.nxtbook.com/sosland/rca/2015_03_01
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