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

Contents of this Issue


Page 66 of 87

#8 Often referred to as functional foods, many products at the Winter Show correlated to a variety of health interests: energy and recovery, detoxing, stress relief, gut health, antioxidants. Examples include: • Buddha Teas CBD Ginger and Turmeric Tea • Lumen Hemp Elixer, with adaptogenic and Ayurvedic herbs • New Age Beverages Marley, Marley+CBD Mellow Mood • Numi Tea, Daily Super Shot, with adaptogenic plants and herbs • The Republic of Tea SuperAdapt Burnout Blocker Herbal Tea Supplement • Purely LLC Q-Soo Sparkling Fruit Tonic, fruit-infused drinking vinegar (shrub) and sparkling water *More states have legalized sales of hemp-derived CBD products. The segment has its challenges as cannabis is still illegal at the federal level. The latest expansion in plant-based foods is an array of produce-based flours for baking or blending into smoothies. Examples include: • AvoLov Avocado Powder • Kaibae Organic Baobab Fruit Powder • Hearthy Foods Flours, including apple, banana, spinach, and broccoli PLANT-BASED EXTENDS TO FLOUR ALTERNATIVES CBD, FERMENTATION, AND ADAPTOGENS PROPEL THE LATEST BEVERAGES WITH BENEFITS #7 More producers are emphasizing portions and packaging designed for single servings and convenience. Examples include: • Lotus Foods Rice Ramen Noodle Soups, individual cups • Rustic Bakery Pecan Shortbread 3-Pack, snack pack • Split Nutrition LLC Almond Butter and Strawberry Spread, individual split fast pack SINGLE SERVE AND ON-THE-GO #6 Denise Purcell is editor of Specialty Food Magazine. 64 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com trend report

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - Spring 2019