If you want eating to be unnecessarily painful, check out this soon to be released Instant Regret Peanut Butter:
This time, we’ve gone straight to the top, and recruited the undisputed ruler of the chilli jungle, the King Naga chilli. We start by milking every last drop of capsaicin from the chillies, which we combine with the finest peanuts money can buy. Throw in a little oil, some seasoning, and a dash of Habanero chilli extract just for good measure. Then we butter it up.
In case you’re wondering, all of that measures up to a blazing 12 million SHU on the Scoville Scale. Pre-order it now so you can regret buying and eating it later.
Product Page: (£7, or about $11)
Tabasco is no longer limiting itself to selling hot sauce as they recently branched into the chocolate market. Spicy product launches are up across the world and we have seen some interesting chocolate flavor combinations this year including with bacon. Consumers willing to try more daring flavor combinations has led to the creation of some really interesting products.. Originally launched as a limited edition product in the UK the decision to continue on with the product was due to high sales numbers. Encased in a red box, the eight wedges of dark chocolate (53 percent minimum cocoa solids) are infused with TABASCO spice and contain 30 calories each. TABASCO Spicy Dark Chocolate Wedges will be launched at Speciality & Fine Food Fair 2012 (stand 610), with an RSP of £3.49 per unit.
Analysis & Impact:
Traditional companies like Tabasco have begun to look for innovative ways to sell their products. Chocolate has been the product of choice for so many companies to infuse with different flavors. Diversifying your product offering through limited edition launches allows your brand to branch out into categories which were previously impossible to get in to. The success of crazy ideas like bacon flavored chocolate or waffle flavored vodka has helped conservative companies go back to the drawing board and get creative. There are many consumers willing to try just about any weird product you put in front of them and they are constantly demanding newer and stranger offerings. Not all of these odd combinations are going to work but by creating limited edition products manufacturers can test the waters before diving in.
At Insights Media we see all kinds of opportunities for food and beverage manufacturers to continue to put out creative product offerings that combine different categories, flavors and colors. There really aren´t any boundaries any more when it comes to developing a new product. The long term success of these products is debatable since they are inevitably viewed as novelty items however we would expect to see at least a few great new products be developed as a result.
Brad Plumer brings us IBIS World's list (PDF) of the 10 fastest-growing industries in America*:
1. Generic pharmaceuticals
2. Solar panel manufacturing
3. For-profit universities
4. Pilates and yoga studios
5. Self-tanning product manufacturing
6. 3-D printer manufacturing
7. Social network game development
8. Hot sauce production
9. Green and sustainable building construction
10. Online eyeglasses sales
Hot sauce is, obviously, the future of the American economy. That's because capsaicin, the molecule that makes hot sauce so "hot," is basically like heroin:
People that eat lots of spicy capsaicin-rich foods build up a tolerance to it. The incentive: a small jolt of capsaicin excites the nervous system into producing endorphins, which promote a pleasant sense of well-being.
In other words, rather than increased hot sauce production slaking our thirst for the spicy stuff, it will only feed future demand as tolerance grows. The other noteworthy thing here is, of course, yoga. In a market niche largely unconstrained by regulations or subsidies or entrenched traditions people would rather pay a premium to do yoga with an in-person instructor, presumably because they find it more enjoyable.
Full Article @ Slate
As we near mid 2012 it's high time we check in on five cities — New York, Chicago, Los Angeles, San Francisco, and Portland — to see which restaurants are raising the bar with their new (or improved) wine programs. While some might assume that New York and San Francisco would lead the pack of forward-thinking lists, the last six months have shown that the some of the country's most innovative lists are popping up outside the big two. Here, now, a look at ten hot lists from Ambonnay in Portland, OR to Nellcôte in Chicago, to North End Grill in New York City.
Urban Union, Chicago
Chef/Wine Director: Michael Schrader
Located in Chicago's Little Italy, Chef Michael Schrader's Urban Union boldly swears off red sauce in favor of clean, market-driven small plates. The wine list also ventures outside of straw bottle Chianti and Tuscan vernaccia to include a long list of German and Austrian whites. The rest of the list's 150+ selections stay within Italy, France, Spain, and California and wear very low markups, with most selections falling right around $40. The wines by the glass offer a particular draw, with more than 30 (including more than a handful on tap) between $5 and $18/glass. The focus here is on acid and brightness and the producers who are bringing it are mostly small with an eye toward organic and/or biodynamic farming.
Standouts: Larmandier-Bernier Blanc de Blancs Brut, Vertus NV $93; Knoll Grüner Veltliner Smaragd "Kreutles" 2008 $63; Michel Lafarge Bourgogne Pinot Noir 2008 $55; Eric Texier St-Julien en St-Alban "Vielle Serine" 2009 $60
view full list at Eater