Specialty Food Magazine

Spring 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/1090132

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Page 61 of 87

sweet, sweet profi ts. our mixes make perfect (and profi table) partners the BEST dip mixes in the ÒcountryÓ Country Home Creations www.chcdips.com PRIVATE LABELING AVAILABLE (800) 457-3477 mention code SP19 for a special offer Nielsen. She adds that plant-based dips allow for creative combina- tions of multiple veggies f lavors and new meat combos that might seem odd if vegetables weren't pureed into a spread. "Aussie cafe Blue Stone Lane's turmeric roasted sweet potato 'hummus' on toast is a great example, Nielsen notes. Citizens of Gramercy, another Aussie-inf luenced cafe in NYC, also is finding ways to innovate with veggies. Its vibrant housemade beetroot chutney on its Brekkie Sandwich of scrambled eggs, bacon, and Swiss, or a smear of housemade beet hummus on its Smashing Avocado Toast, are satisfying, healthful and crowd-pleasing. "In modern eating culture, we are paying more attention to the nutrients and ingredients of foods when dining out, says Justin Giuffrida, co-founder and director at Citizens Collective Cafe Group. "Our housemade condiments not only make our dishes look and taste great but also make you feel great after the fact." Vegetables aren't the only things spreading the love. "You won't see it everywhere, but n'duja, a Calabrian spicy pork spread that is slightly sweet, will make sandwiches delicious," says William Marshal, retail manager, Zingerman's Deli, Ann Arbor, Mich. Marshall gives props to Tempesta Market in Chicago who uses n'duja and n'duja aioli in its sandwiches. Classic Reboot Since consumers still pine for all things spicy, crunchy, fermented, and creamy on their sandwiches, mustard, mayo, pickles, and sauer- kraut are not in jeopardy. Instead, makers of these types of products are adding textures and flavors, making them less bland and more exciting. And, while dill pickles are getting spicier, they are also mak- ing way for new types of pickled crunch. Last year, Restaurant Hospitality named Giardiniera— the Italian condiment of pickled veggies including celery, carrots, and caulif lower—one of its top 25 most popular ingredients, a trend expected to grow. "Giardiniera is way bigger out East but is starting to catch on out here as a sandwich topper," says Steve Williams, buyer, World Foods, Portland, Ore. Williams says the different sizes—espe- cially those from American-made suppliers like Stopsky's and Hero Condiments in Seattle, who either mince or have smaller cuts of vegetables than their international counterparts—helps with sand- wich appeal. Summer Fancy Food Show Booth 4206 You won't see it everywhere, but n'duja, a Calabrian spicy pork spread that is slightly sweet, will make sandwiches delicious. SPRING 2019 59

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