Specialty Food Magazine

Winter 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1061591

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Page 42 of 127

M O R E FRUIT & 39% LE S S SUGAR t h a n r e g u l a r p r e s e r v e s Now Available in 6 Varieties www.bonnemaman.us @bonnemaman_us For more information contact: World Finer Foods, www.worldfiner.com Visit Booth #5745 Strawberry Apricot Blueberry Cherry NEW Orange NEW Red Fruits NEW trend report A specific star of the plant-based phenomenon is cassava, also known as yuca, a starchy tuberous root native to South America. Grain- and gluten-free, the cassava root is high in carbs, but its leaves are a reported good source of protein and rich in lysine. Cassava leaves have been especially evident in packaged snacks from cassava leaf chips to popped cassava to even a cassava leaf jerky. While many products so far are packaged for retail, the Trendspotters predict seeing more cassava on foodservice menus as well in 2019, likely in baked goods or tortillas made with cassava flour. CASSAVA Winter Fancy Food Show Booth 5745 40 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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