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.
