Culinology - March 2020 - 8
E M E RGI NG trends
New products at the
Winter Fancy Food Show
The Winter Fancy Food Show, held Jan. 19-21 in San Francisco, featured the
latest specialty food and beverage innovation from more than 1,400 exhibiting
companies. The 45th annual event, hosted by the Specialty Food Association,
featured more than 80,000 products on display. Trends among the showcased
products include functional teas, instant noodles and global sauces.
Argania Foods
Argania Foods is introduced a range
of vegan cauliflower dips in spicy harissa, olive, lemon garlic, and roasted
red pepper varieties. Made in small
batches, the dips contain fewer than 2
grams of carbs per
serving and are
keto-friendly.
Beanfields
Urban Accents
Harmless Harvest
Urban Accents, Inc. debut plantbased Ground Veggie Meatless Mixes
in three globally inspired varieties. The
spiced, soy-based protein is packaged in pouches that provide the
equivalent of 1 lb of ground meat and
retail for $4.99.
Harmless Harvest, maker of organic
coconut-based beverages, expanded into the yogurt alternative market
with a suite of plant-based coconut
yogurt alternative products. Varieties
include plain, strawberry, vanilla and
blueberry.
Beanfields launched Vegan
Cracklins, made with beans,
cassava flour and chickpea protein. The gluten-free
snacks provide 4 grams of
protein and 3 grams of fiber
per serving and come in
two flavors: chile limón and
spicy nachos.
Yolélé Foods
Outstanding Foods
Outstanding Foods expanded its reach in the
better-for-you snack category with the launch of
PigOut Pigless Pork Rinds
in four varieties. Containing
25 grams of plant-based
protein per 3.5-oz bag, the
baked snacks are free from
gluten, soy, GMOs, cholesterol, and trans fats.
8|
Culinolog y | MARCH 2020
Chosen Foods
Chosen
Foods,
LLC's new Simmer
Sauces, made with
avocado oil, are
plant-based, NonGMO Project verified and gluten-free.
The 12-oz sauces
come in three varieties:
Guajillo-pasilla chili, muhammara red
pepper, and Spanish romesco.
Yolélé Foods is
debuted a line
of fonio pilaf
blends inspired
by the flavors
of popular West
African dishes.
The
blends
come in six varieties:
jollof,
Yassa!, suya spice, Dakar curry, afrofunk and Greens!.
Good Plant Foods
Burma Love Foods
New from Good Planet Foods is plantbased cream cheese made from refined
coconut oil and plant starches. The cream
cheese is Non-GMO Project verified and
certified gluten-free, vegan, kosher and
halal. Each 7-oz cup retails for $4.99.
Burma Love Foods offered a slew
of new Burmese products, including traditional and vegan tea leaf
salad, traditional and spicy fermented tea leaf dressing, Burmese
crunchy mix and tea aioli.
Culinology - March 2020
Table of Contents for the Digital Edition of Culinology - March 2020
Culinology - March 2020
Contents
PRESIDENT’S letter - Beyond the Bench
EMERGING trends - Is fungi-based protein the future of fake meat?
EMERGING trends - New products at the Winter Fancy Food Show
FLAVOR trends - The key trends driving flavor innovation in 2020
MENU trends - Plant based gets real
MEMBER profile - Applying the Midas touch
MARKETING trends - Vegan claims on the upswing
INDUSTRYNEWS - Driving the Future of RCA
INDUSTRYNEWS - Stretching toward leadership and creating your own path
INDUSTRYNEWS - Fuel your inspiration at the RCA Conference
INDUSTRYNEWS - Finding culinary roots
PETITS fours - Emerging trends and innovations at Natural Products Expo East
PETITS fours - New name, new focus for Grocery Manufacturers Association
NEWS bites
AD index
Culinology - March 2020 - Culinology - March 2020
Culinology - March 2020 - Culinology - March 2020
Culinology - March 2020 - 2
Culinology - March 2020 - Contents
Culinology - March 2020 - PRESIDENT’S letter - Beyond the Bench
Culinology - March 2020 - 5
Culinology - March 2020 - EMERGING trends - Is fungi-based protein the future of fake meat?
Culinology - March 2020 - 7
Culinology - March 2020 - EMERGING trends - New products at the Winter Fancy Food Show
Culinology - March 2020 - 9
Culinology - March 2020 - FLAVOR trends - The key trends driving flavor innovation in 2020
Culinology - March 2020 - 11
Culinology - March 2020 - 12
Culinology - March 2020 - 13
Culinology - March 2020 - 14
Culinology - March 2020 - 15
Culinology - March 2020 - 16
Culinology - March 2020 - 17
Culinology - March 2020 - 18
Culinology - March 2020 - MENU trends - Plant based gets real
Culinology - March 2020 - 20
Culinology - March 2020 - 21
Culinology - March 2020 - 22
Culinology - March 2020 - 23
Culinology - March 2020 - 24
Culinology - March 2020 - 25
Culinology - March 2020 - MEMBER profile - Applying the Midas touch
Culinology - March 2020 - 27
Culinology - March 2020 - 28
Culinology - March 2020 - 29
Culinology - March 2020 - 30
Culinology - March 2020 - 31
Culinology - March 2020 - 32
Culinology - March 2020 - 33
Culinology - March 2020 - MARKETING trends - Vegan claims on the upswing
Culinology - March 2020 - 35
Culinology - March 2020 - 36
Culinology - March 2020 - 37
Culinology - March 2020 - INDUSTRYNEWS - Driving the Future of RCA
Culinology - March 2020 - INDUSTRYNEWS - Stretching toward leadership and creating your own path
Culinology - March 2020 - INDUSTRYNEWS - Fuel your inspiration at the RCA Conference
Culinology - March 2020 - INDUSTRYNEWS - Finding culinary roots
Culinology - March 2020 - 42
Culinology - March 2020 - 43
Culinology - March 2020 - PETITS fours - Emerging trends and innovations at Natural Products Expo East
Culinology - March 2020 - 45
Culinology - March 2020 - PETITS fours - New name, new focus for Grocery Manufacturers Association
Culinology - March 2020 - 47
Culinology - March 2020 - NEWS bites
Culinology - March 2020 - 49
Culinology - March 2020 - AD index
Culinology - March 2020 - 51
Culinology - March 2020 - 52
https://www.nxtbook.com/sosland/rca/-culinology-december-2021
https://www.nxtbook.com/sosland/rca/culinology-june-2021
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https://www.nxtbook.com/sosland/rca/2020_09_01
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