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 90 of 155

BOURBON AND RYE Whiskey flavors are in and expanding into new categories. Chocolate continues as a popular pairing with bourbon fudge sauces, dark chocolates made with rye, and choco- late bourbon cookies all vying for sofis this year. The flavor trend is not limited to sweets, however. Entries included cheeses washed in ale and bourbon, sweet potato and bourbon ravioli, marmalades spiked with rye, and bourbon ponzu sauces among others. PINK PEPPERCORNS Sweet heat flavor combinations have been trending for a while, leading to everything from jalapeños to cayenne pep- pers intensifying baked goods, candies, and sweet spreads. Now the milder taste of pink peppercorns is emerging. Not actually a peppercorn, these pink varieties are ber- ries of the Brazilian pepper tree and have a light, pepper-like, sweet-sharp taste. According to sofi entries, expect them to add a zing to cookies, honey, and even soda. 88 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com Denise Purcell is editor of Specialty Food Magazine. trend report

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