As promised, here are some of the savory products that caught my eye at the NASFT (National Association for the Specialty Food Trade) Fancy Foods Show this year in NYC.
It’s that time of year again…the sun is shining, birds are chirping and the sweet smell of innovation is in the air. It can only mean one thing: another Summer Fancy Food Show is upon us! Last week’s NASFT (National Association for the Specialty Food Trade) Summer Fancy Food Show was held in NYC and was attended by foodies from around the globe. Check out some highlights below of show sweets that really stood out.
The latest buzz making waves about Greek yogurt isn’t about innovative flavors or fresh products. Unfortunately, as of the last few weeks, internet chatter about the trendiest of foods has been focused on how companies are disposing of acid whey, a natural bi-product of the Greek yogurt production process.
As a global leader and an innovator in the food and beverage industry for more than a hundred years, David Michael has decided to take our innovation on the road! In May, our Great Escape to Innovate™ Tour Bus began its east coast swing to both share and gather unique and relevant ideas surrounding the latest flavor and product trends in the industry.
We are eXactly siX weeks out from David Michael’s 2013 Innovation Roadshow® X. Here at the office and in our labs, we are operating at full speed as we prepare for the 10th anniversary of our industry-recognized event. Consider this your sneak peek at some of the innovations you can expect to see and taste at this year’s showcase on Wednesday, May 8, 2013 at the Hyatt Regency at Penn’s Landing in Philadelphia.
We can’t reveal much, but we promise this Roadshow will renew your sense of creativity while re-charging your innovation energy.
And be sure to follow us on Twitter @DMFlavors to stay in the know about the upcoming Roadshow and all things food and flavor!
We can hardly believe it ourselves, but our Innovation Roadshow® is ten years old! What started as an idea to share our innovations with the world, has blossomed into an international, industry-recognized, must-attend event.
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 10th 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.
Throughout many parts of the Northern Hemisphere, January brings with it the chill of winter weather but it also brings with it the warmth of National Soup Month! Although we can’t quite seem to get to the bottom of the origin of national soup month, it’s become a beloved time in America to celebrate and recognize one of winter’s favorite global comfort foods: the one and only spoonable, slurpable, shareable soup.
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:
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!
This fall we’ve seen a noticeable rise in pumpkin-flavored food and beverage launches, both on American restaurant menus and on retail shelves. As fall fades out and winter storms in, we expect the pumpkin parade to be replaced with another seasonal comfort food flavor, candy cane.
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)!
Halloween isn’t one of those “mandatory” holidays like Christmas or Chanukah, so the prediction from IBISWorld research firm that Halloween spending is expected to grow 10.7% from 2011 seems telling of economic optimism. Consumer spending on things like costumes, candy and decorations are expected to reach a record-setting $8 billion this year!
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 1st, 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 31st? 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.
Last week, a Stanford University study came to the conclusion that there is little evidence of increased health benefits from organic foods versus their standard issue, non-organic counterparts. “There isn’t much difference between organic and conventional foods, if you’re an adult and making a decision based solely on your health,” said Dena Bravata, MD, MS, a senior associate with Stanford’s Center for Health Policy who helped lead the study comparing organic and conventional foods.
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.