March 12th, 2018

Expo West 2018 Trends

Posted in Consumer Trends, Culinary Conferences, Food Trends

What’s Trending at Expo West 2018?

Simple answer, lots!

Expo West Lolgo

The Natural Products showcase that is Expo West featured a bevy of fun, interesting, but most importantly, responsible foods and products that will continue to shape the landscape of the industry.

Unique new items included Alove, a yogurt made with aloe vera, oat and vegetable milks, Sushi Quinoa, Pervida’s pomegranate seed seed oil infused sparkling waters, and my personal favorite, chia fruit spread.

World of Chia, based out of The Woodlands, TX, has developed a line of fruit spreads using chia seeds instead of pectin. Not only are these spreads unique and delicious, but they embody the clean-label movement perfectly with only 4 key ingredients: fruit, agave nectar, chia seeds, and lemon juice.

Now let’s take a look at the trends with traction:

Pastas from Produce

Ok, I know what you’re thinking, “Alternative pastas, wow! Really groundbreaking.” Fair. But what’s special about these pastas is not just that they’re made from things like chickpeas, plantains, lentils, and brown rice, it’s that they actually taste good. Really good! And that is something to be excited about.

Artisan Jerky

We’re continuing to push towards high protein, low carb. and calorie snacks, and the folks running the dried meats show have noticed. The big companies like Jack Links and Oberto are being challenge by small batch artisan companies such as Epic and Three Jerks, with products like Maple Bourbon Churro Filet Mignon, Sesame BBQ Chicken, and Smoked Maple Salmon. I bet I have your attention now…

Tiger Nuts

Don’t laugh. This isn’t a Rocky Mountain Oysters kind of thing. Tiger nuts are actually a tuber that grows under the soil’s surface, much like carrots. They are highly nutritious, versatile, and do not contain the same allergens as nuts making them a great alternative. It seems some folks are starting to take notice. Organic Gemini Brand has developed a line of tiger nut products including flour, granola, smoothie mixes, and because apparently they love me, tiger nut horchata beverages. Additionally, Cabo Chips is about to launch a tortilla made with tiger nuts and cassava.

This is only a small snapshot of what I found. There was also a lot of traffic around small farm honey, pickled and fermented vegetables (are we going to see a return of sauerkraut?!), and healthy savory snacks like puffed edamame and high fiber savory veggie crisps.

We’d love to hear what you took notice of at Expo West. Let us know some of your favorites in the comments section.


Tags: , , , , , , , , ,
April 10th, 2017

Chef Tip: Saving Wilted Vegetables

Posted in Grocery, Healthy, Tips

How To Save Wilted Vegetables

It’s happened to all of us. As we rummage through the crisper we find that bunch of wilted vegetables or herbs we forgot all about.

As enlightened culinarians, we are swept by an initial feeling of regret over the neglect of these cruciferous crusaders and the resentment of having to put them in the compost. But fear not friends, there a chance we can revive that poor produce with a simple soaking method.

Cold Soak

Vegetables lose their perkiness first and foremost due to evaporation. Water is stored in the cellulose structure of the plant’s cell wall. As the plant ages and/or is exposed to heat the wall begins to weaken due to enzymatic activity and water is released to the atmosphere.

Therefore, it makes perfect sense that the best way to perk up sad vegetables is to soak them in an ice water bath. This slows enzymatic reactions and replaces lost water in the cell walls, leading to happy, revitalized produce. For most vegetables and herbs a soaking period of 15 – 60 minutes is adequate.

Wilted Vegetables

Image courtesy of Whole Foods Market

Now, it’s safe to say this won’t work with every bit of produce that has lost it’s way. Some will be too far gone, especially those that have succumbed to rot and decay. Cold water can’t heal them.

This trick also works great for simply maximizing the appeal of fresh produce. Soaking greens and herbs before serving in a salad or as garnish will give them extra vibrancy and crispiness. Fennel and carrots take to this method very well.

So experiment away and let us know what works and what doesn’t. Until next time…



Tags: , , , , , , , ,