From veggie-enhanced non-dairy cheese to convenient baking solutions to keto-friendly snacks and booze-fueled treats


Emerging from the more than 1,700 exhibitors were several trends that offer unexpected solutions to long-standing pain points ranging from plant-based cheese that doesn’t melt, stretch or taste as flavorful as its animal counterparts to time-saving solutions to keep the baking trend from the pandemic alive.

Check out five trends that emerged at the show and the companies that are raising the standard, while lowering the strain for consumers.

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Booze beyond the bottle

Alcohol is no longer restricted to coups and shot glasses – at the Summer Fancy Food Show in New York traditional spirits added deep aromas or a surprising shot of flavor to products ranging from Anthon Berg chocolates shaped like cocktail bottles and filled with real liquor to bourbon-infused coffees from Don Pablo and World of Coffee to Enjoy Rogue’s Espresso Martini Marmalade and Dark & Stormy Marmalade. Confection company Bixby & Co. even infused sweet and buttery peanut brittle with Allagash White wheat beer.

Nondairy cheese 2.0

Hoping to get a slice of the fast growing non-dairy cheese segment, which Grand View Research​ estimated was worth $2.43b globally in 2021 and projected to grow at a compound annual growth rate of 12.6% through 2030, companies continue to innovate with new base ingredients, flavor profiles and processing techniques.

At the Summer Fancy Food Show, RIND by Dina & Joshua won a sofi new product award for its Carrot Cheese Slices that are made with real carrots and promise to melt with a ‘luscious texture’ when heated. It also won a sofi Gold Award for its Lapsang Mini Wheel, which is cave-aged and uses Lapsang Souchong tea leaves to infuse its vegan camembert and blue cheese.



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