Seen at the Summer Fancy Food Show Day 1

The editors of SFA News Daily have identified several innovative and on-trend products on display at the 2023 Summer Fancy Food Show, which opened yesterday at the Javits Center in New York City. Here are some examples spotted on day 1 of the Summer Show, which runs through Tuesday, June 27.

• AnnaMaria & Altro Food shelf stable plant-based burgers, sausage, taco meat, nuggets, and meatballs, imported from Italy. Packaged as shelf stable powdered mixes, the gluten- and soy-free mixes are high in protein and fiber. Users add water, oil, form and cook. Booth #5447

• Edie’s for Everybody, founded in 2020 in the San Francisco Bay Area, produces vegan and organic sunflower seed butter cups with Asian-inspired fillings, including dark chocolate black sesame, white chocolate matcha, white matcha Vietnamese coffee, and white chocolate chai. Booth #1336 in the (included) area of the Diversity Pavilion. 

• Fauxmosa alcohol-free mimosa, a blend of chardonnay, sauvignon blanc, and grenache grapes, fruit juice, botanical flavors, an apple cider vinegar. Booth #5620

• Fine Italian Food Mantova Poke Spray Oils, in an eco-friendly dispenser. Available in five flavors to season poke: Avocado Oil, Avocado Oil with Lime & Pink Pepper, Avocado Oil with Yuzu, Toasted Sesame Oil and Soy Sauce. Booth #1552

• Foodberry’s food technology platform transforms fresh foods into convenient snack products. Foodberry’s proprietary technology replicates nature's ability to wrap and protect fresh, high-moisture content foods (like yogurt, nut butter or hummus,) with plant-based coatings made from fruit & vegetable fibers. Booth #4949

• Heray Spice, a minority-owned brand created to celebrate the cultural heritage of its Afghan founder. Heray prioritizes responsible sourcing and sustainable farming methods and works closely with local farmers to ensure fair trade practices. Booth #4840

• Krill Arctic Meat. Krill, a seafood largely unfamiliar in the U.S., is higher in protein than other fish, meat, poultry and is a pure source of Omegas 3 and 6. Booth #4820

• Nowhere Bakery gut-friendly cookies made with minimally processed ingredients and zero refined sugars. Nowhere Bakery's cookies feature ingredients like creamy almond butter, organic cassava flour, and organic dark chocolate chips sweetened with low-glycemic coconut sugar. Each batch of the gluten- diary- soy- egg- grain and soy-free cookies is stored and shipped frozen. Booth #1336E in the (included) area of the Diversity Pavilion. 

• Sayso craft cocktail tea bags, natural, dehydrated ingredients available now in pouches made from post-consumer recycled materials that can be infused in cold water to create a cocktail or non-alcoholic drink. Booth #5716

• Side Project Cheesesteak Jerky. Founder Marcos Espinoza works with celebrity chefs to create is artisan meat snacks, this one an on-the-go homage to the iconic Philadelphia sandwich. Booth #1336A in the (included) area of the Diversity Pavilion. 

Check tomorrow’s edition of SFA News Daily for more on-trend and innovative products found at the Summer Fancy Food Show.

Related: Crunchy Snacks, Soups, Breakfast with Benefits Top Summer Fancy Food Show Trends on the Radar; How I Buy: Q&A With Ernesto Otero, MOM’s Organic Market.

from Food Trends https://ift.tt/rXVOfPs

Crunchy Snacks Soups Breakfast with Benefits Top Summer Fancy Food Show Trends on the Radar

As the Specialty Food Association opens its Summer Fancy Food Show today in New York City, several trends related to indulgence, health, and convenience have emerged among the thousands of products exhibitors will showcase through June 27 at the Javits Center. The SFA Trendspotter Panel identified some as the top trends of 2023 and they continue to gain momentum as new products come to market. Others have emerged from category forecasting in SFA’s newly released research, State of the Specialty Food Industry, 2023-2024 Edition.

The SFA Trendspotter Panel, made up of retail and foodservice buyers, market researchers, chefs, food writers and educators, and other industry professionals will be working throughout the Show’s three days, reporting on strengthening and emerging trends. On Tuesday at 11 a.m., Trendspotter representatives will join a panel discussion on trends from the Summer Show on the Big Idea Stage on Level 3.

Following are examples of products that fit trends currently on the radar. You’ll find more examples throughout the exhibit halls and on the SFA Fancy Food Show App.

Crunchy Snacks. Salty snacks, including chips, popcorn, and pretzels, hit the top spot in best-selling retail categories for the first time, according to SFA’s brand new State of the Specialty Food Industry research, 2023-2024 edition. A return to more social events and entertaining is driving sales as is the fact that personal indulgence has proven to be pandemic- and inflation-proof. Here are some examples at the Summer Fancy Food Show:

• Pretzel Pete’s Seasoned Pretzel Medleys Topzels, crushed pretzels to use on ice cream, yogurt, oatmeal, and more. Booth #5430

• Sal de Ibiza Chips La Vie en Rose, potato chips kettle fried in sunflower oil and finished with fleur de sel and rose petal flakes. sofi Winners display, Hall D

• Wine Chips Furikake Private Reserve Wine Chip, chips flavored with furikake and meant to be paired with sake. Booth #242

Soups, Refrigerated and Frozen Entrees for Convenience. One of the SFA Trendspotter panel’s top picks for a 2023 trend, convenience remains king and is taking the form of fast meals like soup, refrigerated and frozen entrees. Examples:

• 18 Chestnuts Vegan Soups Roasted Cauliflower soup, part of a line of shelf-stable, gluten-free vegan soups. Booth #6342

• Pasta Noodles Co. Rapid Cook Meals, packaged in small portable containers these rapid-cook pastas use steam technology to cook by adding hot water. Booth #1777

• Simply Spanish Paella, made in small batches weekly using traditional recipes in seafood and vegan varieties. Booth #1674

Seasoning in New Forms and Functions. Related to trends in convenience and easy, no-mess, no waste prep, seasonings are hitting the market in new powder and spray forms. Examples:

• Cornhusker Kitchen Gourmet Duck Fat Spray adds a rich flavor and has a high smoke point. Booth #4826

• Fine Italian Food Mantova Poke Spray Oils, available in five flavors in an eco-friendly dispenser to season poke. Booth #1552

• Mantis Sweet Heat BBQ Dust is a powder that can be used for barbecue but also in dips, on popcorn, and to rim a cocktail glass among other uses. Booth #4507

Ready-to-Drink Tea and Coffee. Continuing a sales wave that began with a Covid boost, refrigerated RTD tea and coffee is forecast to be a top grower in the newly released State of the Industry research, driven by non-dairy and functional varieties and tropical flavors. Examples:

• Bahari Iced Teas made with tea sourced from Kenya in flavors like Iced Bloody Mary, tomato iced black tea. Booth #6357

• Bandida Horchata Cold Brewed Coffee, a dairy-free version of the creamy rice drink. Booth NEW NOW NEXT

• Vando’s Naturals Niron’s Sparkling Iced Espresso made from wood fired roasted beans. Booth #755

Alcohol-Free Cocktail Culture. Non-alcoholic beverages continue as a trend since the Winter Fancy Food Show in January, giving consumers sophisticated craft alternatives to traditional cocktails. Examples:

• Bluestem Botanicals Cocktail and Mocktail Kits, containing seasonal farm-grown herbal mixers and recipes for craft drinks. Booth #4842

• Sayso craft cocktail tea bags, available in new pouches made from post-consumer recycled materials. Booth #5716

• Seraphim Social Beverage Cacao Calm + Clear, a wine alternative and wellness drink that contains botanical ingredients and cacao. Booth NEW NOW NEXT

Breakfast with Benefits. The most important meal of the day is getting even more of a healthful boost with added nutrients, upcycled products, and cleaner ingredients. Examples:

• Hidden Foods Co. Homestyle Pancake Mix, nutrient-packed and sweetened with the natural sugar in fruits and vegetables. Booth #4412

• Renewal Mill’s Seven Sundays Upcycled Corn Four Cereal, made with an Upcycled Certified ingredient, this cereal uses white corn flour, a byproduct of the cornmeal milling process. Booth #5125

• Witzi’s Raw Granola, grain- and gluten-free granola is available in new Lemon Raspberry and Chocolate Honeyberry flavors. Booth #4827

Related: Summer Fancy Food Show Edition of Specialty Food Now Available; Fancy New York Pitch Slam Finalists Named.

from Food Trends https://ift.tt/Hdeg8pR

Pistachio Blondie Ice Cream Sandwiches

Two layers of tender white chocolate blondie sprinkled with crunchy chopped pistachios, with a layer of creamy no-churn pistachio ice cream sandwiched in between.

If you loved last summer’s malted fudge brownie ice cream sandwiches, you’ll love this white chocolate pistachio blondie version! I’m obsessed with all things pistachio and these ice cream sandwiches are everything I’ve been craving.

I love ice cream sandwiches… all the goodness of ice cream without the mess.

They satisfy the ice cream craving without dirtying an ice cream scoop or even a bowl or spoon (all you really need is a napkin because yes, they can get drippy if you don’t eat them quickly enough).

Still, it’s so satisfying to reach into the freezer and grab a pre-cut square and dig in.

(more…)

from Love and Olive Oil https://ift.tt/M3pDiXN

Strawberry Banana Bread

Moist, flavorful banana bread studded with chunks of fresh strawberries, a hint of cardamom, and brushed with a sweet strawberry glaze.

Take your favorite banana bread recipe to new heights with fresh strawberries for a flavorful twist you’ll simply adore. The sweet strawberry glaze on top is—literally—the icing on the cake!

The theme of this spring’s recipes is red and yellow, apparently. Strawberry + lemon, strawberry + passionfruit, and now, strawberry + banana.

I can’t help it if strawberries are just so darn versatile, it’s one of the reasons they are one of my favorite ingredients to bake with.

Unfortunately this recipe used the last of my spring berries, marking the official end of strawberry season here in Tennessee.

I was lucky to get in two good picking sessions this year, though all the rain we’ve had has made the season particularly short (the last time we went, half the fruit in the field was rotten. It was very sad, indeed.). Still, I managed to get 3 good strawberry recipes out of them, which I certainly consider a successful strawberry season!

And actually, make that 4 good recipes, I forgot I’ve got something chilling in the freezer that’ll ultimately work with all different kinds of fruit, not just strawberries, so I’ll be sharing that one later this summer.

(more…)

from Love and Olive Oil https://ift.tt/Kcsadwx

Strawberry Passionfruit Lemonade

Welcome summer with this refreshing twist on a classic lemonade, made with Meyer lemons, fresh passionfruit juice, and a ruby red strawberry syrup for the perfect amount of sweetness and strawberry flavor.

Sure lemonade is refreshing, but have you ever tried strawberry passionfruit lemonade? The unique combination of fruit results in an extra tart, bright fruity flavor that folks of all ages will adore.

We’ve had a lovely spring here in Nashville, but the heat and humidity are definitely upon us now. In this kind of weather there are few things more refreshing than an ice-cold glass of homemade lemonade.

If that lemonade is gussied up with strawberry and passionfruit… well, I’m not complaining (really, it’s all of my favorite flavors in one dewy glass!)

It’s one of those recipes that is ripe for adaptation too (get it? ripe?) whether you use sparkling instead of still water, replace the strawberries with blueberries or blackberries, or even add a splash (or more than a splash) of something boozy for an adults-only variation.

This is an adaptation of my Passion Fruit Meyer Lemonade recipe from a few years back. The main difference being the addition of strawberries, which are cooked down with the sugar syrup. This version also has a bit more lemon juice to passionfruit, mainly because passionfruit is a bit of a rare find these days and I wanted to preserve the precious little I have, but also to give a better balance of flavors and tartness to the final product.

The flavors in this recipe are beautifully balanced; as much as I love strawberry I didn’t want that to be the the only thing you tasted. Instead, you should get equal amounts of strawberry as you do the passionfruit and Meyer lemon.

(more…)

from Love and Olive Oil https://ift.tt/N0Cs2eS

Strawberry Meyer Lemon Tart

The taste of springtime in one show-stopping tart: a velvety smooth Meyer lemon curd and a layer of bright strawberry jam nestled inside a lemon-scented shortbread crust, and topped with fresh strawberries and edible flowers.

Lemon and strawberry come together in a tart that’s as bright in flavor as it is in color. Using Meyer lemons gives the curd filling a well-balanced sweetness with a vibrant lemon flavor, paired with fresh strawberries and a layer of strawberry jam for a perfect finish.

Technically lemon season is at its end, but, thanks to an over-eager tree trimmer, my aunt had a surplus of lemons that needed to be used immediately. Three days later (the postal service is an amazing thing) I found myself with yet another box full of gorgeous Meyer lemons.

After having already made a lemon loaf cake and lemon mousse cakes and a double batch of homemade limoncello, I decided to revisit an old lemon tart recipe to update and rephotograph.

Well, one thing led to another and I ended up making something entirely different (are you surprised? You shouldn’t be).

Seeing that strawberry season is upon us, combining strawberries and lemons seemed like an obvious choice. While I toyed with the idea of mixing the strawberries into the lemon curd, or even adding a layer of strawberry gelée on top, I ultimately decided to keep it simple and spread a layer of fresh strawberry jam in the bottom of the crust. I was a bit worried the jam would mix with the curd or even migrate to the top in the oven, but, to my surprise, it came out as a beautifully defined layer of strawberry jam beneath a vibrant yellow lemon curd.

(more…)

from Love and Olive Oil https://ift.tt/tQGYBDu

Marzipan-Stuffed French Toast

Talk about starting the day off right, this decadent marzipan-stuffed French toast is an almond lover’s delight. Two thick slices of buttery brioche with a layer of creamy marzipan spread in between, it takes Brunch to an entirely new level.

If you love the flavor of marzipan, this stuffed French toast is right up your alley. The creamy almond filling is similar to what you’d find in the middle of an almond croissant, soft and gooey and bursting with almond flavor.

What’s not to love: a creamy almond filling sandwiched between two thick slices of buttery brioche, then soaked in an egg and milk custard and pan-fried for a perfectly golden brown and crispy finish. Topped with toasted almonds, a dusting of powdered sugar and a drizzle of maple syrup, it’s the perfect brunch recipe you never knew you needed.

Yes, I’ve called it marzipan-stuffed French toast, but if you want to nit pick, almond paste-stuffed would be the technically correct name. But that doesn’t sound nearly as appealing as marzipan-stuffed, does it? In reality almond paste is a more rustic version of marzipan, marzipan being a sweeter and more finely textured almond paste. At least here in the States, what is sold as marzipan and almond paste are two different things (in Europe good quality marzipans are much more prevalent, unlike the dried out, overly sweet stuff we’re stuck with here).

The filling is similar to that of an almond croissant; when it’s cooked it gets wonderfully gooey but still retains that distinct almond flavor (there’s no denying this recipe is plenty almondy even without any added extract).

The filling could also be described as a frangipane-like, which is an almond custard used in fruit tarts and other baked goods (though frangipane usually starts with almond flour rather than almond paste).

(more…)

from Love and Olive Oil https://ift.tt/Ia0eJB6