Cook Now

Fancy Food 24/7: Trends on the Radar

The Specialty Food Association kicked off its Fancy Food 24/7 event with a preview of trends on the radar heading into the digital event, which runs through October 8.

On the last day of the event, the SFA Trendspotter panel, a group of retail and foodservice buyers, market watchers, food educators and writers, chefs, and other industry professionals, will reveal the official trends of Fancy Food 24/7, indicating how these early predictions stood up or if other trends emerged, said Denise Purcell, SFA’s vice president, content and education, who hosted the preview.

“The Trendspotters’ findings will set the stage for trends we are predicting heading into 2022,” Purcell added.

The trends preview is based on the Trendspotters’ findings throughout 2021, category forecasts from the latest SFA State of the Specialty Food Industry annual research, and new products on display at Fancy Food 24/7. Here are some of the trends on the radar for the event:

Diversity-owned products. Socially conscious shoppers are choosing to support brands that align with their values. According to SFA’s recently released Today’s Specialty Food Consumer research, 19 percent of all consumers surveyed like to shop where the store features products from diverse companies, whether woman-, Black-, LGBTQ+, veteran-owned, and so on. That number skews higher with specialty food consumers specifically and especially with young consumers in Gen Z. In addition to helping support these suppliers, carrying these specialty food products can be a gateway to attract young consumers.

Cooking ingredients. A major driver in current trends is the continuing impact of COVID on consumer behavior. “Consumers are eager to get back out there but aren’t expected to necessarily abandon even some of the skills they picked up over the past year and a half,” said Purcell. “We expect to see more of a mix of cooking and dining out—and as a result many cooking ingredient categories will continue to fare well.”

Seasonings. According to SFA’s annual State of the Specialty Food Industry, 2021-2022 Edition, some categories experienced a distinct COVID lift off. Seasonings grew nearly eight times faster in 2020 than in 2019. The category is forecasted to grow over the next five years with a compound annual growth rate of 7.6 percent, compared to 3.6 percent pre-COVID. Innovations and and flavor trends in the category include Asian, Latin/Mexican, and Middle Eastern spice blends; more flavored salts; single origin spices; smoked flavors; more spice rubs, and wild foraged ingredients.
Oils and vinegars. COVID reinvigorated this flat, mature category as people embraced home cooking. Trends that will drive its continued growth include flavored oils; coconut oils; and coconut vinegars, which are staples in Asian and Indian cuisines; as well as fruit-infused vinegars.
Pasta and pasta sauce. Two more categories influenced by COVID-era habits are pasta and pasta sauces. Shelf stable pasta, according to the State of the Specialty Food Industry research, grew 90 times faster in 2020 than 2019. After stagnating due to low-carb and keto-friendly diets, it recently became a home cooking staple. Expect to see more gluten- and grain-free varieties in refrigerated pastas, and new shapes and sizes added to the U.S. market in shelf-stable pastas. Pasta and pizza sauces will also grow, forecasted to have a 7.1 percent CAGR between 2022 and 2025, versus 4.4 percent pre-COVID. Trends driving the category include heirloom tomatoes and local/regional brands.
Baking mixes and flours. Home baking experienced a rebirth during stay-at-home mandates and its popularity will continue. Between 2019 and 2020 alone, the category grew 35 percent and it’s forecasted to reach a compound annual growth rate of 6.4 percent by 2025. Among innovations and flavor trends are grain-free and alternative flours including fava bean, chickpea- and flax varieties, as well as reduced sugar mixes and products made with upcycled ingredients that would have otherwise gone to waste.

Comfort food. Classic and comfort items like ice cream sandwiches, deviled egg seasoning, and French onion soup, are becoming more prevalent, likely a direct result of a year and a half filled with the global pandemic, social and political unrest, and economic concerns. Products such as plant-based chicken nuggets, Bolognese sauce, and oat butter popcorn extended the comfort food trend to consumers seeking meat or dairy alternatives.

The Trendspotter Panel’s session, Trends from Fancy Food 24/7, will be held on Friday, October 8, at 11 a.m. EST. Go here for the full event education session schedule.

from Food Trends https://ift.tt/3zNLUqt

0 comments

White Bean Soup

This white bean soup is full of irresistible flavor, thanks to kale, lemon and tarragon! This healthy recipe will become an instant favorite.

Here’s a healthy soup you’ll immediately add to your regular rotation…because it’s just that good. Try this White Bean Soup recipe, full of humble ingredients and huge flavor! It’s a new favorite over here, especially now that soup season has arrived. Tender white beans float in the cozy broth with soft potatoes and leafy kale. Lemon zest lends brightness and tarragon brings an herby nuance. The best part? It’s made of 100% vegetables and tastes like a dream. We tested this one out on friends and family, and they immediately asked for the recipe!

Ingredients in this white bean soup recipe

This humble white bean soup is built for speed. In fact, it takes just over 30 minutes to make (or less, if you’ve got quick knife skills). Because it’s speedy, you’ll want to use canned beans here. Use your favorite type of canned white bean! Here’s what you’ll need:

Vegetables: onion, carrot, garlic, yellow potatoes, and kale
Olive oil
Vegetable broth
Canned or cooked white beans: cannellini, Great Northern, navy, butter, or other
Lemon zest
Dried tarragon: this absolutely makes the flavor! This spices is worth grabbing at the store if you don’t already have it on hand. In a pinch, dried sage, dill or thyme can stand in, but try to grab the real thing if you can.
Salt and pepper

Types of white beans

You can use any type of white bean in this recipe! We like using cannellini beans because of their creamy texture and large size. But any type works! Here are a few of the major white beans you’ll find at the store:

Cannellini: Cannellini beans (can-a-leen-ee) are an Italian variety that are large and kidney shaped, with a creamy texture and mild flavor.
Great Northern: These are smaller than cannellini and have a brighter white color. They also have a mild flavor with a nutty undertone.
Navy: Navy beans are the smallest of the types of white beans. They have a mild flavor and got their name because they were a popular staple for the US Navy in the early 1900’s.
Butter: Butter beans are the largest of the white bean family, with a creamy, rich flavor. Butter beans are sold in many grocery stores dried and canned. Their large size makes for a stunning look in this soup!

Can you use dried white beans in this soup?

Yes! Simply cook up a pot of white beans using your favorite method: we like the Dutch oven method or Instant Pot method. Then use 4 ½ cups cooked white beans to substitute for the 3 15-ounce cans.

Blending this white bean and kale soup

The key to this tasty white bean soup? Blending the broth to get it lightly creamy! Here are a few notes on that step:

The key to the lightly creamy broth? Take out 3 cups of the soup and blend it, then return it to the pot! You can use a standard blender or immersion blender for this job.
Feeling lazy? You can skip this step. The soup still tastes great! We prefer it with the textured broth, but it’s great either way.

A note on serving size

This white bean soup is designed for a big pot of soup with 4 to 6 ample servings. Because here’s the thing. We originally made a modest 4 serving recipe version of it, but the pot disappeared too quickly! In our opinion, if you’re going to make a pot of soup, you’ve got to have leftovers. And these leftovers keep well!

Want to make the 4 serving version of this soup? Simply multiply everything by 0.75 below and it comes out to round numbers! For the vegetable broth, you can use 1 quart broth and 1 cup water.

Leftover storage

Got leftovers of this white bean soup? It works great for lunches the next day, and the flavor gets even better over time! Store it refrigerated for up to 3 days or frozen for up to 3 months.

Sides to serve with this soup recipe

What to serve with soup? There are lots of ways to make it into a healthy meal! We like pairing it with a fresh salad with a little extra protein, or a piece of crusty or toast. Here are some ideas:

Add a fresh salad like goat cheese apple salad, spinach salad, kale salad, or Italian salad
Serve with bread like artisan bread or garlic toast
Add muffins like cornbread muffins or popovers
Try with a sandwich like gourmet grilled cheese or avocado club sandwich

More healthy soup recipes

Love soups? This one is incredibly healthy: it’s vegan, vegetarian, and full of nutritious vegetables! Here are a few more of our favorite healthy soup recipes for soup season:

This Healthy Wild Rice Soup is a fan favorite
Try this dreamy Tuscan Soup with White Beans
Opt for cozy Curry Lentil Soup
Grab a Creamy Broccoli Potato Soup

Best Wild Rice Soup

Tuscan Soup with White Beans

Curry Lentil Soup

Creamy Broccoli Potato Soup

This white bean soup recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

White Bean Soup

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 to 6
Diet: Vegan

Print Recipe

Description

This white bean soup is full of irresistible flavor, thanks to kale, lemon and tarragon! This healthy recipe will become an instant favorite.

Ingredients

3 tablespoons olive oil
1 large sweet yellow onion, finely diced
2 medium carrots, peeled and finely diced
3 celery ribs, thinly sliced
6 cloves garlic, minced
1 pound yellow or Yukon Gold potatoes, small diced
3 15-ounce cans (4 ½ cups cooked) cannellini beans, drained and rinsed (or Great Northern, navy, butter or other white bean)
2 quarts vegetable broth
1 ½ teaspoons lemon zest
1 ½ teaspoons dried tarragon*
¾ teaspoon kosher salt, or more to taste
Fresh ground black pepper
5 to 6 leaves Tuscan kale, chopped into small pieces

Instructions

Prep the fresh ingredients (see above).
In a Dutch oven or large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery and sauté for 5 minutes.
Add the minced garlic and cook until just browned, about 1 minute. Add the potato, drained and rinsed white beans, vegetable broth, water, lemon zest, dried tarragon, kosher salt and fresh ground black pepper. Bring to a simmer and simmer for 15 minutes, until the potatoes are tender.
Remove 3 cups of the hot soup (including broth and vegetables) and carefully blend it in a blender or immersion blender. Then pour it back into the pot to create a lightly creamy broth (you can skip this step if you prefer and it still tastes great!).
Stir in the chopped kale and cook until wilted, about 2 minutes more. Taste and add any additional salt, to taste (depending on your brand of vegetable broth). Eat immediately or save leftovers refrigerated for up to 3 days or frozen for up to 3 months.

Notes

*We highly recommend grabbing dried tarragon at the store if you don’t regularly stock it in your pantry: it makes the soup! In a pinch, substitute dried sage or thyme.

Category: Soup
Method: Stovetop
Cuisine: Soup

Keywords: White bean soup, white bean soup recipe, white bean and kale soup

A Couple Cooks - Recipes worth repeating.

from A Couple Cooks https://ift.tt/3iblGYQ

0 comments

Fancy Food 24/7: Week 1

The educational lineup for the Specialty Food Association’s Fancy Food 24/7 digital event kicks off this morning at 11 a.m. with the latest consumer and new products trends as reported by the SFA Trendspotter Panel and content team.

Following is the lineup of sessions for the first week of this two-week event. You can sign up here to attend.

Monday, September 27

11 a.m. On the Radar: What Will Be the Trends of Fancy Food 24/7?

What will be the big trends on display at Fancy Food 24/7 and which will continue into next year? The SFA Trendspotter Panel and content team have been watching consumer trends, new product entries at this show and on the Product Marketplace and Infinite Aisle, and category forecasts in the association’s annual State of the Specialty Food Industry, to determine what trends are on the radar heading into Fancy Food 24/7. Join them for this preview.

Tuesday, September 28

11 a.m. Understanding the Needs of the Evolving Pandemic-Era Consumer

COVID-19 has upended consumer behavior patterns and created new and unexpected purchasing trends. As shoppers begin to navigate their "next normal," what behaviors will prove to be temporary and which will last? Join Mintel Global Food Analyst Melanie Zanoza Bartelme as she explores how convenience, health, and technology have become fundamental in the lives of today's consumers.

Wednesday, September 29

11 a.m. The Bonfire Effect: How Physical Retail Will Survive a Digital Future

It’s a common headline these days: another well-known retailer is closing its doors. In the face of digital alternatives, changing consumer habits, and a global pandemic, many business leaders and investors wonder if there will be a place for physical retail in the future.

The answer: yes - but for new reasons. To attract consumers to your stores, you have to go beyond selling commodities and expand your value equation by offering social magic and mystique that provides a bigger payoff. In this session, Kevin Ervin Kelley - a retail architect and behaviorist - will describe the process his firm has pioneered to help retailers like Harley Davidson, Whole Foods Market, Kroger, Save Mart, Gelson's Markets, Nabisco, and Cadbury as they convene consumers around their brand bonfires.

Thursday, September 30

11 a.m. SFA’s 12 Under 35 Panel: Innovators Changing Specialty Food

Join three women who’ve been named to SFA’s fifth annual 12 Under 35: Young Talent to Watch list by the association’s editors: Gaïana Joseph of Fuel the People, Cara Nicoletti of Seemore Meats & Veggies, and Vanessa Pham of Omsom. Each of these change makers brings something special to the table and you’ll learn more about their projects and products during this exciting panel.

Friday, October 1

3 p.m. Fast Pitch Friday

Don't miss this rapid-fire pitch competition with contestants including Noah Bleich of The TeaBook, Carol Ann Carrington of Kickerfeast, Michelle Williamson of Mel’s Toffee, Ariel Shao of Coaslink Corp., and Alexis Tejeda of Runamok. You’ll learn about what buyers are looking for in a new product as you watch these SFA members make their quick sales pitches to judges Kate Harper, chief brand curator for Hive, Hunter Fike, category manager for cheese and charcuterie at Di Bruno Bros., and Ian Kelleher, co-founder of Peeled Snacks. SFA members are welcome to attend this session.

from Food Trends https://ift.tt/3kHsUWa

0 comments

Iced Pumpkin Spice Latte

Step into the season with an Iced Pumpkin Spice Latte! It’s easy to make at home and has a refreshingly cozy flavor.

If there’s one drink that’s perfect for ushering in the cool weather, it’s the Iced Pumpkin Spice Latte! This Starbucks special might be a little basic, but honestly: we’re here for it. Make it at home and it’s even better than at a coffeeshop: creamy and cozy-spiced, with a hint of vanilla and real pumpkin puree. It’s easy to whip up this pumpkin drink and when you take the first sip: you’ll want to make it on repeat.

What’s in an iced pumpkin spice latte?

The iced pumpkin spice latte is a chilled spin on the hot latte of the same name, first launched by Starbucks in 2003. An iced latte is made with espresso, milk, and ice. The pumpkin spin on it uses real pumpkin puree, pumpkin spices and maple syrup to make a cozy, autumnal spin on the classic. Here are the ingredients you’ll need to make this iced latte at home:

Espresso (or strong coffee)
Pumpkin puree (not pumpkin pie filling)
Maple syrup
Milk of any type
Pumpkin pie spice blend
Ice

How to make an iced pumpkin spice latte: basic steps

Here’s the outline of how to make an iced pumpkin spice latte at home:

Step 1: Make a double shot of espresso.
Step 2: Froth ¼ cup whole milk with ¼ teaspoon pumpkin spices by shaking it in a covered jar or whisking until frothy.
Step 3: Stir the espresso with 1 tablespoon each pumpkin puree and maple syrup.
Step 4: Add the milk and serve with ice.

Use purchased or homemade pumpkin pie spices

Many pumpkin recipes use pumpkin pie spice blend, a mix of warming spices that are typically used in pumpkin pie. You can use a purchased blend, or if you can’t find it make it homemade. To make it homemade, mix together the following:

2 tablespoons cinnamon
2 teaspoons ground ginger
2 teaspoons ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg

Espresso making methods (or use strong coffee

The hardest part of an iced pumpkin spice latte? Making the espresso! There are several methods for homemade espresso. You can also substitute very strong coffee. Make sure to use espresso roast coffee: it’s important to get the right dark, bitter flavor. Some brands we recommend: Illy, Starbucks or Intelligentsia. Then, use one of the following espresso methods:

Espresso machine: An espresso machine is the best option: it makes incredible espresso but it’s pricy.
Portable espresso maker: A manual espresso maker is a great affordable option.
French press: French press espresso works very well if you have this coffee tool.
Moka Pot: Another option: make very strong espresso-like coffee in a Moka Pot (Bialetti).

Use any type of milk

This iced pumpkin spice latte works with any type of milk you like! The best dairy milks are whole milk and 2%. For a non-dairy option, we like oat milk: it has just the right creamy texture and lightly sweet flavor. Almond milk also works, but it has a sharper, nutty flavor.

Step it up: add whipped cream!

If you like, you can top this iced pumpkin spice latte with whipped cream or dairy free whipped cream! But honestly: it doesn’t need it (especially if you’d like to keep the calories down). We usually drink it without, but of course we had to do it for the photo!

More iced lattes and coffee drinks

Love a good iced latte? There are so many tasty lattes and iced lattes to try: and we’ve got homemade versions of all your Starbucks favorites! Try these lattes:

Go classic with a Pumpkin Spice Latte (the real way)
Try a Perfect Iced Latte or Iced Vanilla Latte
Go green with an Iced Matcha Latte
Opt for a cozy Iced Chai Latte
Grab an Iced Brown Sugar Oat Milk Espresso

Iced Vanilla Latte

Iced Matcha Latte

Iced Brown Sugar Oat Milk Espresso

Iced Chai Latte