Specialty Food Magazine

Winter 2020

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/1194330

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Page 55 of 115

WINTER 2020 53 Fancy Food Show Booth#1742 Discover the best from Andalusia, Spain www.TheFrenchFarm.com Fancy Food Show Booth #1742 Denise Purcell is editor of Specialty Food. Emerging Trends Ruby cocoa. Ruby chocolate is a variety that was introduced by Barry Callebaut in 2017. Its production is a trade secret, but it is likely ruby chocolate is made with unfermented cocoa beans which have a natural pinkish color. Trendspotters expect to see more products including ruby cocoa bars and discs for baking. Heirloom flours. From the U.S. to Italy more heirloom varietal flours, pastas, and breads are emerging throughout the specialty market including spelt, kamut, and einkorn. Less (or zero) sugar. Sugar substitutes will lose steam and makers will aim to reduce the amount of sugar in products, say the Trendspotters.

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