From a flurry of new plant-based products to a surge of brands tapping into the high-fat, moderate protein and ultra-low-carb keto trend, the Winter Fancy Food Show – organized by the Specialty Food Association - showcased a wide range of innovations. However, hemp-derived CBD was not on the menu given the regulatory uncertainty.
One clear trend on the showfloor this year was the growth of products touting their keto credentials. In some cases this seemed opportunistic, but it will be interesting to see how the trend evolves.
Several brands highlighted new products in the plant-based dairy category, from oatmilk frozen desserts from Planet Oat, to oatmilk creamers from Califia Farms, and refrigerated sesame milk from Hope & Sesame, which has a “subtle, nutty” taste, a creamy texture, and a comparable amount of protein to dairy milk (from sesame protein concentrate and pea protein concentrate).
New nut-free vegan Farmhouse Cheddar slices from Miyoko's Creamery are made from legumes and oats, and designed to emulate the taste and functionality of dairy Cheddar. The brand - which doubled sales and production last year - is now in 12,000 doors and attracts "loyal, almost cult-like fans," claimed marketing VP Neil Cohen.
Sproud (Swedish + Proud) shelf-stable plant-based milk has 5g protein per serving from peas (more than almond and oat, and less than Ripple pea milk, which has 8g) and is fortified with vitamin B12, B2, and vitamin D2. Distributed in North America by Ethical Brands, Sproud recently entered Canada and will hit US shelves in April in the natural channel via UNFI and KeHE.
Field Trip chickpea butter (chickpeas, sunflower seeds, coconut sugar, spices), meets growing demand for allergy-friendly alternatives to peanut butter, particularly for kids. Amazing Chickpea - which was first to market with a chickpea spread - has also launched a roasted chickpea powder for smoothies and protein shakes.
Legumes continue to drive innovation in salty snacks as firms seek to up protein and fiber levels, but still deliver on taste and texture. At Beanfields, which has just launched vegan 'Cracklins' made with navy beans, chickpeas and cassava flour, at Whole Foods, CEO Arnulfo Ventura is currently working on innovations in eight categories - some beyond the snacking category.
Rhythm Superfoods' organic Cauliflower Bites are vacuum popped in a mist of oil at low heat to preserve their nutrients (the bites are high in fiber, vitamin K, and vitamin C). The brand grew 20% last year and is expecting 50% growth this year, said CEO Scott Jensen.
Crunchy Little Lentils (roasted lentil snacks/salad toppers) from Canadian brand Three Farmers attracted some buzz at the show, with most visitors familiar with roasted chickpea and bean snacks, but intrigued by a lentil-fueled option, said the firm.
Moringa-leaf-fueled brand Kuli Kuli - now in around 11,000 stores including Walmart, Safeway and CVS - showcased its new wellness shots featuring on-trend ingredients from camu camu to ashwagandha, and said it is also seeing more traction in its ingredients business, supplying brands such as Rebbl.
Naturally caffeine-free avocado leaf tea has a reddish hue and distinct earthy - but not bitter - taste, says owner Scott Wibbenmeyer, who owns an avocado grove in Temecula, California, and has developed a patent-pending method for producing the tea, which is currently available online in biodegradable teabags, and in around 50 boutique stores.
Bobo's new protein bars - launching in Whole Foods in February - contain 10-11g protein from nuts and peas, and 5g added sugar from honey, meeting a demand for a satisfying protein bar without unrecognizable ingredients and weird textures, said VP marketing Henry Hughes.
Endangered Species' new oatmilk + 55% cocoa chocolate bars feature oat flour to deliver a "flavor so smooth and sweet, you’ll think it’s milk chocolate." Meanwhile, Alter Eco's Grass Fed Milk Chocolate collection promises to deliver an "indulgent, creamy texture."
First came the Instagram handle @sauce, next came the (actual) sauce, made from chili peppers, agave nectar, truffles (a form of fungi), truffle essence, olive oil and spices in a custom bottle and cap. The Truff hot sauce brand, which launched in December 2017, quickly become a best seller on Amazon and has generated explosive growth, say L.A. based co-founders Nick Guillen and Nick Ajluni.
New low-sugar drinking chocolate from upmarket tea brand Numi tastes like molten chocolate, because that's pretty much what it is, says the firm, which combines cacao with coconut butter and functional ingredients such as chaga mushroom powder.
That's It - which stands out in the fruit snacks market for its simple, clean ingredients lists - highlighted two new products at the show: fruit bars with Ganeden's BC30 probiotic; and fiber-rich sea salt dark chocolate fig truffles (220 calories per box of six) promising permissable indulgence.
CHUM fiber-rich fruit bites - made from 100% baked fruit purees - have a softer bite than fruit rollups, which kids like, plus a clean, simple ingredients list designed to appeal to parents looking for better lunchbox and after school snack options, says founder Benjamin Bartley, who used to work at kids' fruit pouch brand GoGo squeeZ.
