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 51 of 127

Shemirani also cites demand for pro- biotic products as a trend that she expects to continue—exemplified by kombucha, but encompassing an increasing variety of products that tout their probiotic claims. Alcoholic kombucha is one of the new- est varieties of kombucha to gain traction, such as products from Boochcraft, which touts itself as "California's very first hard kombucha." Cathy Strange, global cheese buyer at Whole Foods Market, predicts several other trends in alcoholic beverages that appear poised to gain traction in 2019, includ- ing "barrel-aged anything," such as wine in bourbon barrels. Strange also notes the addition of lac- tose to beers—especially IPAs—as a strong trend to watch in the coming year. The lactose imbues beer with a creamier texture, she exmplains, citing one recent variety she sampled in Pittsburgh from the Hitchhiker Brewing Co. In addition, rosé wine will continue to be a hot alcoholic beverage trend in 2019, as will wine available in cans, spar- kling adult beverages, and lower-alcohol drinks, Strange predicts. She also called out Lambrusco—an Italian red wine histori- cally known for its sweetness—as a variety she expects to gain traction in 2019. "Lambrusco is kind of your grandfa- ther or grandmother's wine, but it's coming back," says Strange, who notes that in its newest incarnations, Lambrusco is becom- ing less sweet and fruity. "It's going to be a little drier and more food-friendly," she says. Winter Fancy Food Show Booth 5554 Lambrusco—an Italian red wine historically known for its sweetness— will gain traction. "It's going to be a little drier and more food-friendly." WINTER 2019 49

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