Specialty Food Insights
Guests are increasingly adventurous with the help of social media, which is educating and luring guests to establishments that are offering delightful new flavors. Adopting the flavors of Japan, even when used in non-traditional ways, is a way to offer guests an authentic flavor that satisfies and doesn’t have to add much to existing food costs.
The Impossible Burger, a veggie burger that looks so much like the traditional beef burger that it even bleeds, has quickly been added to the menus of the best restaurants in the country. However, the ingredient soy leghemoglobin, which is made from soybean plants is getting regulatory pushback from the Food and Drug Administration (F.D.A.)
Charcuterie and cheese boards have long been staples for wine lovers looking for a tasty, complimentary snack, but when lung doctor Nick Proia started thinking about the different effects these snacks were having on his arteries, it didn’t make sense to him. Watch the episode to learn more about chocolate specially formulated for wine!
On this episode of On Foodable Weekly: Industry Pulse, we uncover another Artisan Food Find from the Summer Fancy Food Show in New York. Condiments are slowly starting to take center stage. The Foraging Fox, has gotten a head start with their 100% natural beetroot ketchup.
On this episode of On Foodable Weekly: Industry Pulse, we see how long-standing brand, Cacique, is adapting in response to the millennial consumer, while still staying true to their identity.Cacique has been at the forefront of authentic Mexican cuisine for over 40 years. Their products like quest fresco and crema are staples of the brand.
Gourmet coffee brands are on the rise (and shine.) Fire Dept. Coffee is a newly launched brand with more than just a mission to bring easy-to-drink, yet strong coffee to working class Americans. The company donates a portion of its sales to military and firefighter charities, while also always giving military and first responders 15% off.
By Brian Murphy, Foodable Industry Expert
The growth of craft beer is old news, yet it continues to unfold and grow. Acquisitions from “big beer” are a testament to the fact that beer drinkers are demanding a different brew. They are demanding a local brew, and while parts of the West Coast don’t see much in the way of seasons, guests are either open to the education or are already looking for something different mid-spring and into summer.
Hazy West Coast IPA
Think “location," not “style.” Chances are, you already have at least one super-hoppy IPA on the tap line, and guests embrace it, but they are looking for something new. The West Coast is bulging with various styles of IPAs, and is now adopting some practices from New England styles, offering hazy IPAs. Breweries like Great Notion Brewing in Portland, Ore., are offering IPAs that offer a fruit-forward beer that is approachable for someone new to IPAs but with enough bitterness on the finish to let your guests know they are drinking an IPA.