Egg Protein, Upcycled Products Among Trendspotter Picks

Sustainable products, global flavors, and protein were among the themes identified by the SFA Trendspotter Panel, who combed the exhibit halls of the Summer Fancy Food Show, which ended yesterday in New York. The panel, which consisted of buyers, food writers, chefs, and market watchers, shared their latest picks:

Upcycled Products. As food waste gains awareness in the industry, more products have come to market made with upcycled ingredients—food scraps or leftovers that would otherwise go to waste being repurposed into a new product. Rise and Our Grain offer flours made from the spent barley left over from the brewing process that would normally go to waste. Caskai Sparkling Cascara Infusion is a lightly carbonated spring water lightly infused with cascara, a waste product from coffee processing, grown in the highlands of Panama and Nicaragua. Another company, Rind creates dried fruit which uses every part of the fruit.

African Flavors. Flavors from the regions of Africa are gaining prominence. Ahara Rasa Ghee offered Ethiopian spiced clarified butter (Niter Kibbeh), traditional condiment; International Delicacies Kitchen & Love had a line of stir-and-go quick meals in Moroccan vegetable harissa with a minced cauliflower base; Ginjan Bros. showcased Ginjan, a traditional West African ginger juice made with ginger, cold-pressed pineapple, lemons, vanilla, anise, and cane sugar. And Ayoba-yo offered a South African-style biltong, a dried, cured meat that originated in Botswana, South Africa, Zimbabwe, and Namibia. This version uses grass-fed beef that is air dried and seasoned.

Egg Emergence. The familiar and humble egg is becoming a hero ingredient, delivering protein without carbs with mainstream appeal. Bantam Bagels exhibited Egg Bites, scrambled egg-filled bagel bites in Original, Onion Gruyere, Chipotle, and Veggie flavors. Vital Farms offered Pasture-Raised Hard Boiled Eggs, two refrigerated eggs for on-the-go eating. And Eggurt offers a probiotic yogurt drink made from pasteurized egg whites—a good source of protein that is gluten-, soy-, and dairy-free.

from Food Trends https://ift.tt/2NjOc9R