&
trends
happenings
A look at the events, issues, and
innovations shaping specialty food,
plus industry news, trends, and more.
Cheers to Sparkling Wine
First there was the spork. Now there's the
Cloupe. For decades the coupe and the
flute were the preferred glasses for bubbly,
but critics rejected each for either releasing
the bubbles too soon or not offering enough
nose room. G.H. Mumm, iconic Champagne
maker since 1827, has launched the Cloupe,
a hybrid between a stemless flute and a more
open coupe, with etchings on the interior
of the glass to increase the fizz and create
more bloom than its predecessors. Made of
tempered glass, the design also decreases
heat transfer from hand to glass.
The Black Seed
Is Back
Used for its therapeutic qualities
for thousands of years, sales of
black seed oil—also known as
black cumin, kalonji, and black
onion seed—increased more than
200 percent between 2016 and
2017, according to the American
Botanical Council. Look for it
in spice blends, curries, pickles,
soups, salad dressings, and bread.
PHOTO: G.H. MUMM
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