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 49 of 127

It's not all going to be about plant- based foods in 2019, however. In addition to the proliferation of plant-based items as healthy alternatives, other healthful foods that are expected to be in demand in 2019 include bone broths, according to several of the retailers interviewed. Robin McNamara, director of special- ty foods at Wellesley, Mass.-based Roche Bros., says that, like plant-based foods, bone broths appeal to consumers seeking health- ful products to incorporate into their diets. "We want to be kind to our bodies and try to repair some of the damage that's been caused by environmental and poor process- ing practices," she says. Along those lines, McNamara also predicts that cannabindiol (CBD) oils and hemp-based beverages will become increas- ingly popular in 2019. "This is one category that has endless potential, and we are just at the tip of the iceberg," she says. Better-For-You Beverages Retailers expect other health-focused bever- ages to continue to gain momentum in the year ahead. Beverages from Rebbl are "f lying off the shelves" at Barons, Shemirani says, cit- ing the appeal of the brand's packaging as well as the healthful attributes of its products. These elixirs contain "superfood" ingredients such as turmeric, maca—a Peruvian root vegetable—matcha, and rei- shi mushroom extract. Barons merchan- dises the products alongside its kombucha and cold-brew coffee assortment. Winter Fancy Food Show Booth 5969 "We're seeing innovation in products that can address health, and one of them is vegetable- based proteins." WINTER 2019 47

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