Food Business News - February 4, 2020 - 29

SOSLAND PUBLISHING COMPANY/MONICA WATROUS

ingredients such as white mulberries,
figs, golden berries and pistachios.
The company debuted Persian-style
almonds flavored with ingredients such
as sumac, saffron and Persian shallots.
Oyna Natural Foods, a Bay Area startup, offered kuku, a Persian-style frittata
made with herbs, vegetables, organic
eggs and garbanzo flour.
Burmese cuisine - a fusion of Chinese, Laotian, Indian and Thai flavors

NILOOFAR

Trending cuisines in specialty foods include
Persian, Burmese and Cambodian.

- is at the heart of San Franciscobased Burma Love Foods' portfolio.
Products include spicy fermented tea
leaf dressing, Burmese crunchy mix and
a fermented tea leaf aioli.
"Global sauces and seasonings
from different regions are showing up a
lot, especially from places like Cambodia and Burma," Ms. Purcell said.

pumpkin seeds, vegetables, garbanzo flour and spices. The shelf-stable
plant-based crumbles from Longeve, Los
Angeles, contain only texturized pea
protein. Urban Accents, Chicago, developed soy-based Ground Veggie Meatless
Mixes in three globally-inspired flavors:
sweet black garlic Korean barbecue,
honey barbecue sloppy joe and chipotle
street taco.
Another exhibitor, Urban Cheesecraft, San Francisco, produces dairy-free
cheese and sauce mixes that may be
customized with a base of nuts, seeds,
vegetables or white beans.
"We're seeing either new protein
sources or pumping up proteins with
vegetables or legumes in unexpected
ways," Ms. Purcell said.
Outstanding Foods, Santa Monica, Calif., launched Pig Out Pigless
Pork Rinds made with pea protein, and
Beanfields, Los Angeles, debuted Vegan
Cracklins formulated with beans, cassava flour and chickpea protein. Flavors
include chile lime and spicy nacho.
"At Beanfields we're trailblazing
and creating new sub-segments in food
and snack along the way," said Arnulfo
Ventura, chief executive officer of Beanfields. "Vegan Cracklins signify our first
venture outside of chips, and we couldn't
be more excited to share the news."

Upcycling gains ground
Environmentally friendly packaging
for ice cream pints, tea and confections,
as well as edible cutlery, were highlighted by brands at the show. Several
companies demonstrated regenerative

Next-generation plant-based
Specialty snacks showcased at
Winter Fancy Food included lotus root
chips, popped water lily seeds, avocado
puffs and tomato jerky.
"Plant-based is taking some different directions," Ms. Purcell said. "Our
Trendspotter Panel is predicting a move
away from lab-grown meat alternatives
to refocusing on fruits and vegetables
and whole foods themselves."
Adding convenience and customization to the category, several brands
presented shelf-stable plant-based meal
starters and mixes that may be combined with water or vegetables to create
patties or crumbles. Great Life by Lucinda, Depoe Bay, Ore., offers just-add-water plant-based burger mixes containing
brown rice, oats, lentils, sunflower and
February 4, 2020

Several brands are introducing shelf-stable
plant-based meal starters and mixes that may
be combined with water or vegetables to create
patties or crumbles.

URBAN ACCENTS

agriculture and sustainable sourcing and
manufacturing practices.
"We're seeing more and more sustainability-driven product development,"
Ms. Purcell said. "That can mean plantbased, upcycled foods or packaging."
Products featuring upcycled ingredients included a new brownie mix from
Renewal Mill, San Francisco, made with
okara, the leftover pulp from soymilk
and tofu production. Claire Schlemme,
co-founder and c.e.o., said the company
plans to work with manufacturers of oat
milk to transform the byproduct into a
nutritious and functional ingredient.
Planetarians, Palo Alto, Calif., uses
defatted sunflower seeds, the byproduct
of vegetable oil extraction, in proteinand fiber-rich snacks.
Ugly Pickle Co., San Mateo, Calif.,
uses misshapen or bruised cucumbers,
squash and carrots to make pickles or
condiments.

Time for tea
Bagged, leaf and ready-to-drink
teas introduced at the show tap into
health and tradition. Examples included
Egyptian hibiscus tea, Thai tea concentrate and South African rooibos tea. A
range of bottled teas feature mamaki,
Hawaiian-grown leaves harvested from
volcanic soil.
"Tea is a mature category, but there
are a lot of different takes on tea -
functional, sparkling, some authentic
global recipes," Ms. Purcell said.
Vegan Rob's, a Sea Cliff, N.Y., maker
of puffed snacks, introduced a line of
functional bagged teas featuring ingredients such as ashwagandha, ginseng,
kava root and hemp. The products are
positioned to provide relief from anxiety and depression.
Numi Organic Tea, Oakland, Calif.,
unveiled Sweet Slumber tea blend of
valerian root, chamomile, hop, lavender
and lemon balm leaf.
"Ingredients like valerian root,
lavender and chamomile continue to
trend and grow in popularity given their
natural, effective relief from stress, anxiety and insomnia," said Ahmed Rahim,
c.e.o. and co-founder of Numi Organic
Tea. "That's why we've included these
ingredients in Sweet Slumber, which
can help people to calm down and sleep
soundly at the end of the day." FBN
Monica Watrous
mwatrous@sosland.com
Food Business News

29



Food Business News - February 4, 2020

Table of Contents for the Digital Edition of Food Business News - February 4, 2020

Food Business News - February 4, 2020
Winter Fancy Food Show Report - Trends at the 2020 Winter Fancy Food Show
Contents
From the Editor - Move away from single-use plastic shifting into hyperdrive
News
Washington - F.D.A. proposes adding glucomannan to dietary fiber definition
Market Insight - Cocoa market strengthens despite mixed grind data
Winter Fancy Food Show
Ingredient Applications - Tasting success in plant protein formulations
Beverage Business News - There's a beverage for that ...
New Food Insider
Ingredient Market Trends: In the Spotlight - Waiting for China sales amid coronavirus and other uncertainties
Ingredient Markets
Supplier Innovations and News
Classifieds
Ad index
Food Business in the News
Food Business News - February 4, 2020 - Winter Fancy Food Show Report - Trends at the 2020 Winter Fancy Food Show
Food Business News - February 4, 2020 - Winter Fancy Food Show Report - Trends at the 2020 Winter Fancy Food Show
Food Business News - February 4, 2020 - 2
Food Business News - February 4, 2020 - 3
Food Business News - February 4, 2020 - Contents
Food Business News - February 4, 2020 - 5
Food Business News - February 4, 2020 - 6
Food Business News - February 4, 2020 - From the Editor - Move away from single-use plastic shifting into hyperdrive
Food Business News - February 4, 2020 - News
Food Business News - February 4, 2020 - 9
Food Business News - February 4, 2020 - 10
Food Business News - February 4, 2020 - 11
Food Business News - February 4, 2020 - 12
Food Business News - February 4, 2020 - 13
Food Business News - February 4, 2020 - 14
Food Business News - February 4, 2020 - 15
Food Business News - February 4, 2020 - 16
Food Business News - February 4, 2020 - 17
Food Business News - February 4, 2020 - 18
Food Business News - February 4, 2020 - 19
Food Business News - February 4, 2020 - 20
Food Business News - February 4, 2020 - 21
Food Business News - February 4, 2020 - 22
Food Business News - February 4, 2020 - 23
Food Business News - February 4, 2020 - Washington - F.D.A. proposes adding glucomannan to dietary fiber definition
Food Business News - February 4, 2020 - 25
Food Business News - February 4, 2020 - Market Insight - Cocoa market strengthens despite mixed grind data
Food Business News - February 4, 2020 - 27
Food Business News - February 4, 2020 - Winter Fancy Food Show
Food Business News - February 4, 2020 - 29
Food Business News - February 4, 2020 - 30
Food Business News - February 4, 2020 - 31
Food Business News - February 4, 2020 - Ingredient Applications - Tasting success in plant protein formulations
Food Business News - February 4, 2020 - 33
Food Business News - February 4, 2020 - 34
Food Business News - February 4, 2020 - 35
Food Business News - February 4, 2020 - 36
Food Business News - February 4, 2020 - 37
Food Business News - February 4, 2020 - Beverage Business News - There's a beverage for that ...
Food Business News - February 4, 2020 - 39
Food Business News - February 4, 2020 - 40
Food Business News - February 4, 2020 - 41
Food Business News - February 4, 2020 - New Food Insider
Food Business News - February 4, 2020 - 43
Food Business News - February 4, 2020 - 44
Food Business News - February 4, 2020 - Ingredient Market Trends: In the Spotlight - Waiting for China sales amid coronavirus and other uncertainties
Food Business News - February 4, 2020 - Ingredient Markets
Food Business News - February 4, 2020 - 47
Food Business News - February 4, 2020 - 48
Food Business News - February 4, 2020 - 49
Food Business News - February 4, 2020 - 50
Food Business News - February 4, 2020 - 51
Food Business News - February 4, 2020 - 52
Food Business News - February 4, 2020 - 53
Food Business News - February 4, 2020 - 54
Food Business News - February 4, 2020 - 55
Food Business News - February 4, 2020 - Supplier Innovations and News
Food Business News - February 4, 2020 - 57
Food Business News - February 4, 2020 - Classifieds
Food Business News - February 4, 2020 - 59
Food Business News - February 4, 2020 - 60
Food Business News - February 4, 2020 - Ad index
Food Business News - February 4, 2020 - Food Business in the News
Food Business News - February 4, 2020 - 63
Food Business News - February 4, 2020 - 64
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