Specialty Food Magazine

Summer 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/1119718

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Page 85 of 155

Leading this stampede: the adventurous and sometimes impul- sive purchases of both younger and older millennials shopping specialty/organic and mass merchandiser channels. They are using frozen meals as a back-up solution when they need something quick or something to hold them over when fresh is not readily available. And, not only are they using frozen meals and side dishes for them- selves and their children at home, but also consuming frozen offer- ings for breakfast, lunch, and snacks at the workplace. "There are so many healthier frozen options sweeping the market that cater to specific dietary needs, like gluten-free, organic, multiple allergies, vegetarian, and vegan," notes Kylie Gearhart, clinical nutrition manager at NYU Langone Orthopedic Hospital & associate dietitian at New York Nutrition Group. "The variety helps busy young professionals make smart and often economical choices—especially when thinking of what to eat at work." According to "The Future of Frozen," a report by sales and marketing firm Acosta, millennials are finding increased value in frozen foods and are seeking out products with healthful attributes such as hormone- and antibiotic-free, all-natural, sustainable, and low sodium. "Fast-paced millennials often take greater interest in the health benefits of food than older generations," notes Colin Steward, senior vice president, Acosta. "They look to frozen as a way to eat well in a convenient, hassle-free manner." NEW FROZEN PRODUCTS Cappello's Grain Free Gluten Free Almond Flour Crust Pizza. Cappello's new, eye-catching packaging with strong graphics is a standout in the freezer. New pizza flavors with almond flour crust and a clean ingredient panel include Naked, Whole Milk Mozzarella Cheese, Uncured Pepperoni, Italian Sausage, and Roasted Red Peppers. cappellos.com Caulipower Grain Free Tortilla. A gluten-free solution to quesadillas, burritos, tacos, wraps, and more, Grain Free Tortillas are made with chickpea flour (with cauliflower being the first ingredient), have 7 grams of protein and only 8 net carbs per tortilla. Wheat- and dairy-free, vegan, non-GMO, and preservative-free. eatcaulipower.com Cheating Gourmet Parmesan Shrimp Rice Bowl. Made in the U.S. with phosphate-free shrimp and offering up to 19 grams of protein, this gourmet rice bowl is ready in four minutes and is only 290 calories. cheatinggourmetfoods.com Daiya Burritos. Plant-based, protein-packed, and fiber- fueled, Daiya's new Breakfast Burritos are free from dairy, soy, and gluten. These handheld egg-style burritos are available in Homestyle, with meatless beef-style crumbles, potatoes, maple syrup, and Daiya Cutting Board Cheddar-style shreds, and Fiesta: black beans, jalapeño peppers, onion, poblano salsa, potatoes, and Cheddar-style shreds. daiyafoods.com Love The Wild Rainbow Trout with Salsa Verde. Part of a packaging overhaul to a smaller box, and a shift from a recyclable plastic sauce tray to a plant-based fully compostable tray and film, this easy-to-prepare meal solution contains fish you can trace back to the source. Only 370 calories per serving. lovethewild.com Nuttin' Ordinary Dairy-Free Cashew Cheese Ravioli. Dairy-free, these giant raviolis are filled with "cheese" made from cashews with oregano, thyme, basil, garlic, black pepper, tarragon, red bell pepper, and chives. nuttinordinary.com Saffron Road Madras Curry & Chicken Meatballs with Basmati Rice. New to the company's globally inspired product line, this South Indian recipe features curry leaves, tamarind, and coconut milk and is complemented by antibiotic-free chicken meatballs. Certified halal and gluten-free. saffronroad.com Seapoint Farms Riced Medley. This grain-free, edamame- based rice alternative contains 20 mg of calcium, 200 mg of potassium, 530 mg of vitamin A per three-quarter-cup serving and only 60 calories. Mixed with riced cauliflower and sweet potato, it is a low-carb, plant-based choice. seapointfarms.com Strong Roots Cauliflower Hash Browns. Founded in Dublin, Ireland, this company recently made its U.S. debut with plant-based frozen products. Low in saturated fat and sugar, vegan, and non-GMO, these hash browns are made with cauliflower and potatoes and have only 19 grams of carbs per serving. strongroots.com The Jackfruit Company: Teriyaki Jackfruit Bowl. Made with young jackfruit, brown Arborio rice, edamame, carrots, and broccoli in a Tamari sauce, this entrée offers 8 grams of plant-based protein, is non-GMO, vegan, and gluten-free. thejackfruitcompany.com SUMMER 2019 83

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