Our beautiful, 34-foot, state-of-the-art tour bus comfortably seats ten and is customized with several flat-screen TVs, an outside awning and a kitchen equipped for culinary presentations! With Vermont and Maine already in the books, The Great Escape to Innovate will visit ten more Northeast and Mid-Atlantic states by summer’s end!

The Great Escape to Innovate takes our annual Innovation Roadshow, an industry-wide event, on tour, with added opportunities and surprises! The Great Escape will be visiting everything from farmers’ markets and specialty shops to chef’s kitchens and R&D centers throughout the 2013 summer. While on tour, we’ll be sharing new food and beverage trends, gathering insights and searching for the “next big idea.”

For fun updates and news about The Great Escape’s summer journey, follow us on twitter @DMFlavors. If you’re on the Northeast coast, keep an eye out for the tour bus and send any sightings our way!

Our talented photographer, Anthony Sinagoga, always aims to get the best shot.

The staging area is home to our many fresh props. A little zest goes a long way when you’re styling food!

You’ll just have to come to the Roadshow for yourself to find out what this little sweet treat has in store!

As beautiful as they are delicious! (One of the best benefits of a food photo shoot is getting to snack on the products once they’ve had their turn in the spotlight)

The team hard at work to get the products looking just right and then making sure they stay that way under the hot lights.

Yes, you should be intrigued!

We can’t reveal much, but we promise this Roadshow will renew your sense of creativity while re-charging your innovation energy.

Register Here!

And be sure to follow us on Twitter @DMFlavors to stay in the know about the upcoming Roadshow and all things food and flavor!

Each year, the Innovation Roadshow® highlights our best ideas in technical creativity, new flavor development and cost-saving technology, in addition to thought-provoking and timely discussions from some of the brightest minds in the food and beverage industry.

We hope you’ll join us as we celebrate our 10^th anniversary with timely trend-spotting, amazing innovative products and an insightful keynote presentation.

As we near David Michael’s 2013 Innovation Roadshow®, keep up on the latest developments by following us on Twitter @DMFlavors.

Register Here!

As one of the oldest forms of food, soup has rightfully earned its respect throughout the thousands of years that we’ve been consuming it. It’s a staple in many cultures worldwide and we just adore its versatility and seemingly infinite varieties. Here’s just a short list of soup’s many admirable qualities:

• Plays well with others (namely sandwiches and salads)
• Comforts us when we need it most
• Time-efficiency via the convenience of leave-alone crock pot recipes or instant and microwaveable versions
• Frequently opens the door to regional and ethnic ingredients and introductions
• Resourceful! Makes great use of fridge and cupboard contents that are nearing their life’s end
• Exhibits strong family values and traditions (that legendary chicken soup recipe that’s been passed down for generations)
• And of course (whether real or imagined) its indisputable healing powers

Since National Soup Month is about commemorating soups that span the world, here are some of our favorite new soup products that have launched globally this winter:

Broccoli, Coconut Milk and Green Curry Soup (France; Green Shoot)

Cream of Roast Parsnip & Pancetta Soup (UK; Morrisons M Christmas – private label)

Ricotta & Lobster Ravioli in a Seafood Bisque (USA; Bertolli Meal Soup)

Indian Style Chicken Soup (Belgium; New Covent Garden Soup Co.)

Whether it’s clear or creamy, hearty or lite, veggie-based or meat-centric, we hope you celebrate National Soup Month with a pot-full of your favorite broth, bisque or bouillabaisse – and at least one helping of a new-to-you soup find. Happy slurping!

Candy cane and peppermint flavors are already making their presence known on popular social media sites like Pinterest and Twitter. Recipes are surfacing for minty, festive seasonal treats like peppermint fudge, candy cane cookies, peppermint candy cupcakes, candy cane bark, peppermint cake pops and of course, the list wouldn’t be complete without a wide array of candy cane cocktails.

If you’re in the market for making peppermint goodies this season, there are plenty of recipes to pick from, and if you’re in the supermarket for peppermint goodies – there’s no shortage there either. Here are some of the standouts to hit shelves so far this season:

Pepperidge Farm Milano Minis Candy Cane Crispy Cookies

Burnett’s Candy Cane Flavored Vodka

Pringles White Chocolate Peppermint Flavored Potato Crisps

Archer Farms Peppermint Crunch Milk Chocolate-Dipped Pretzel Rods

Ghirardelli Chocolate Peppermint Bark Premium Baking Bar

Candy cane is winter’s “it” flavor this season but the trend doesn’t start and end with food and drink; from candy cane striped manicures to peppermint bath and body products (and a whole lot in between), this winter, America’s painting the town red (and white stripes)!

Candy – Halloween’s bread and butter – is estimated to account for $2.4 billion of the sales and this year it isn’t just kids who want to scare up some festive fall treats. Big brands, like Mars, are turning their marketing attention to adults and not just as the purchasers but as the consumers of Halloween candy. So keep an eye out for Halloween-themed Snickers commercials to join the “you’re not you when you’re hungry” campaign.

Not to be outdone, Hershey’s is rolling out ten new candy products for the October holiday – four more than they did in 2011! Further evidence of how they remain the chocolate candy market leader with a 43.3% share of the market. Another new trick up Hershey’s Halloween sleeve this year is to focus less on Halloween-specific packaging and capitalize more on the further-reaching fall-theme which will work to extend the seasonal selling season beyond November 1^st, when most Halloween-packaged candy products lose relevance and move to the clearance shelf for a slow, painful death.

With so much new activity on the Halloween candy scene this year, what will you be handing out on October 31^st? Here are some of our picks:

The Hershey Company Cadbury Screme Egg: White and green caramel center inside a milk chocolate shell

Mars Caramel Apple Milky Way Minis: Apple-infused caramel over chocolate-malt nougat in a soft milk chocolate shell.

Herr’s Chocolate Flavor-Drizzled Pumpkin Shaped Pretzels: Mini pumpkin shaped pretzels covered in chocolate.

Seattle Chocolates Bloody Orange Dark Chocolate Truffle Bar: Candied orange peel in a deep dark chocolate bar.

The study was fueled by the growing popularity of organic products – which by definition are produced without synthetic pesticides or chemical fertilizers and are not processed using irradiation, industrial solvents or chemical food additives. All that organic foods lack that differentiate them from conventional options they certainly reflect in price as they are, in all cases, more expensive than non-organic options, sometimes even costing twice as much.

While this study does indicate that there are no immediate health benefits from organic versus conventional foods, it also concludes that organic produce has a 30 percent lower risk of pesticide contamination than its conventional counterparts. Just because we don’t know the long-term health benefits or detriments of this difference, does not mean the point should be dismissed. Does the 30 percent pesticide difference add up over the course of years or over the course of a lifetime? Maybe it does. And maybe it doesn’t. But for the consumers in the “maybe it does” camp, paying higher prices for peace of mind is a reasonable trade-off.

Let’s not forget that for many organic-seeking consumers the value isn’t placed on their health alone – but also on the health of animals and the environment. There are undeniable differences between the affects of organic versus conventional farming on the health of the world around us. So, although eating an organic apple versus a conventional apple may not be more nutritious for us, there are other health implications that hang in the balance.

Fresh cheese selections at a Sunday street market on the Rue de Seine.

We noticed that a lot of the salad choices came topped with smoked meats – and this huge portion was deliciously satisfying.

An ice cream stand right in front of the long lines of the Eiffel Tower…genius! The pistachio flavor was a huge hit.

You can’t be in Paris and not indulge in dessert. This is a classic apple tart a la mode.

My favorite of the sweets I ate in Paris (besides the macarons) was this chocolate lava cake with French vanilla ice cream.

This is a typical French market, fresh produce outside with other grocery items inside. There are very few supermarkets in Paris like those we are accustomed to in the states as Parisians prefer to buy very fresh and typically stop by the market at least 3 times a week, if not every day.

This signature French dish – croque madame – was served on the perfect piece of crisp, thinly sliced bread. The croque madame is a variation of the original croque monsieur that adds a fried egg to the famous hearty snack. A croque monsieur consists of a grilled ham and cheese served open face atop a crisp slice of bread.

This tartine Italienne at Café Reale in the jardin des tuileries in Paris was a great choice for a refreshing lunch on a hot day of sightseeing. Artichokes and mushrooms on a thick slice of cheese-topped dough (sort of like a Sicilian pizza) served cold with a side of pesto greens.

I just love this shot – so exemplary of the Parisian café scene. Outdoor seating, people milling about and even a man playing an accordion!

The beautiful and mouthwatering macaron display at Maison Georges Larnicol in the Saint-Germain-des-Prés neighborhood.

My first day back at the office, this is the fortune cookie I got.  I couldn’t have scripted a more poetic message to welcome me back from a wonderful and memorable trip.

Prague, Czech Republic is one of the most breathtaking cities I have ever had the privilege of experiencing. Everywhere you turn your head you’re overwhelmed by an architectural feast for your eyes. It is absolutely and unequivocally magical. When we weren’t busy falling in love with Prague’s cathedrals, castles and historical charm, we were having an affair with its food. Czech this out:

For my mom’s first Czech meal she wanted an authentic, native dish: pork four ways with three different dumplings and red and white cabbage. She was very happy with her choice and there was plenty to share with the whole crew.

My first taste of Prague was this mouthwatering mushroom polenta. The mushrooms had sooo much flavor and were a perfect accompaniment to the mild polenta.

Smoked fish is a very popular menu item throughout Europe and Prague was certainly no exception. This salmon was smoked to perfection and served with whipped potatoes and grilled zucchini.

This food kiosk on a busy promenade is exemplary of the prominence of smoked meats on the Czech food scene.

Hands down, the best mushroom soup I have ever tasted. Really and truly. By the way – have I mentioned that I adore mushrooms? If you do too and if ever your travels take you through Prague, do yourself a favor and stop in at U Tynka Restaurant in Old Town Square for an unforgettable taste of this Czech mushroom soup.

While there was no shortage of native dishes, Prague also cooks up great meal options spanning all of Europe. As a tourist-heavy city, they do a great job of offering authentic cuisine choices from its many European neighbors, like this escargot appetizer.

This shrimp with saffron cream sauce and whipped potatoes was as delicious as it was beautiful.

Traditional kielbasa appetizer served with some fresh veggies, mustard and horseradish.

In case you need any more evidence that meat is a staple on every menu. On the left is pork knee and on the right ribs – two pounds of each! Both served on their own wooden cutting boards with a bowl of gherkin pickles, mustard and horseradish.

On weekends in Old Town Square you can enjoy strolling through the pop-up market with plenty of food stands, souvenirs and crafts. This merchant is keeping an eye on his ham as it cooks over the rotisserie.

A close-up of the finished product.

One of Czech Republic’s most well-known pastries, trdelnik, is made from rolled dough that’s wrapped around a stick, then grilled (like in this picture) and topped with sugar and a mix of sweet toppings like walnut, almond and vanilla, among others.

Night falling over Prague Castle and the Vltava River. This magical city won me over, and it took all of about ten minutes.

Check back next week for the second half of Europe is for (Food) Lovers: Paris edition.

The Fancy Food show was no stranger to frozen treats, like these handcrafted Luna Pops – small batch frozen ice pops made with simple ingredients like fresh, ripe fruit, local milk and vanilla extract. Flavors include cookies & cream, hibiscus lemon and rhubarb lime among others. They were perfectly refreshing and simply delightful.

I tasted A LOT of ice cream products throughout the show and I have to say, Chozen had some unique flavors in the category. Their ice cream, inspired by traditional Jewish treats and desserts, is made with all-natural ingredients and dairy from a local farm. Their flavor line-up includes coconut macaroon, apples & honey, matzoh crunch and Ronne’s Rugelach.

With the revival of craft beer trending high, the market is ripe for beer-related products. These Beer Flats™ are artisanal flatbread crackers – in a Pilsner and a Porter variety – that are made with craft beer and whole grains. Serving recommendations include smoked salmon, prosciutto, pate, charcuterie, dips, spreads and hummus.  But if you ask me, I would prefer these served with the Chimay cheese that I sampled just a few booths away. It’s a brew-lover’s perfect party snack.

So I’ve just professed my love for the beer flats above, but I’ve saved my absolute favorite for last. I was extremely impressed with Chuao’s lineup of specialty chocolate bars. New flavors on display included a Maya bar, a Maple Bacon bar and a Firecracker bar, which has sea salt, chipotle and – get this – popping candy! It was unlike any chocolate I’ve ever tried, the popping sensation was definitely a fun twist and the name, Firecracker, is just perfect. As delicious as that was, my favorite flavor in the line was the Potato Chip bar made with crisp kettle cooked chips and sea salt – truly a junk food lover’s dream.

The 2012 Summer Fancy Food Show® certainly didn’t disappoint! If I could sum up the show in one grammatically incorrect sentence, it would look like this: Coconut water, honey, maple, all natural, gluten free, salted caramel, cheese, floral flavors, functional beverages and kits.