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Industry News: What’s Hot in Food for 2018?


The Specialty Food Association Trendspotter Panel Predictions

NEW YORK, Nov. 15, 2017 /PRNewswire/ -- Food innovation is running at an all-time high and the Specialty Food Association's Trendspotter Panel has named what they believe will be hot trends in 2018.

The panel draws perspectives from retail, foodservice, strategic marketing, and culinary education, and includes Ken Blanchette, FreshDirect; Jonathan Deutsch, Drexel University; Kara Nielsen, CCD Innovation; Perla Nieves and Alysis Vasquez, Midnight Market; Alison Tozzi Liu, James Beard Foundation; and Elly Truesdell, Whole Foods Market.

"Macro trends like sustainability and health are converging in the 2018 trends," says Denise Purcell, head of content for the Specialty Food Association. "The Panel is predicting more algae and other plant-based proteins and products meant to reduce food waste, as well as growth in the use of functional ingredients like activated charcoal, which is a base for the so-called 'goth' foods. But, while a lot of these trends speak to health and better-for-you choices, consumers' demand for deeper flavor exploration is still strong, as evidenced by the interest in Filipino and regional Middle Eastern foods."

Here are the Trendspotters' predictions for the top 10 food trends of 2018:

  1. Plant-based foods. Plant-based options are proliferating in many categories beyond meat substitutes. Segments like cheese and frozen desserts are enjoying growth in plant-based subcategories. As for meat alternatives, algae is winning fans. 2018 will bring more plant-based convenience foods too.
  2. Upcycled products. As consumers become more aware of how much food is wasted in the U.S., upcycled products made of ingredients and scraps that would have otherwise been discarded, will hold bigger appeal. We're already seeing pressed juice made from imperfect fruit, chips made from fruit pulp, and snack bars made from spent grain from the beermaking process. Expect more to hit the market in the coming year.
  3. Filipino cuisine. Often overshadowed by other Asian cuisines, the foods of the Philippines have not yet captured a broad U.S. audience. That's shifting, as American palates have become more sophisticated and attuned to the complex flavors and bitter or sour notes of Filipino dishes. Chefs and tastemakers are taking to this cuisine that infuses Asian and Latin flavors, and #filipinofoodmovement, founded in 2012 to create awareness and appreciation of Filipino culinary arts, is a growing force.
  4. Goth food. Possibly a reaction to the 2017's deluge of rainbow and unicorn foods, black is the new black. Activated charcoal—produced by heating coconut shells to extremely high temperatures until they are carbonized—is gaining superfood status for its reported detoxifying attributes and is being used as a surprising twist in everything from pizza crust to lemonade to ice cream. We'll see it spread in the coming year.
  5. Alt-Sweet. With sugar topping the list of dietary watch-outs, consumers continue to look to alternative sweeteners for lower glycemic impact, fewer added-sugar calories, and intriguing sweet flavors as well as sustainable footprints. Syrups made from dates, sorghum, and even yacon and sun root will join monk fruit on the market as emerging options for sweet.
  6. Product labeling 2.0. More is more when it comes to product labeling. Consumers will seek greater on-label visibility into the farms, ingredient sources, and supply chain of each item in their shopping basket. GMO transparency is among the most prioritized details, but shoppers want new depths of information across the spectrum, including Fair Trade certification, responsible production, and no animal testing.
  7. Root to stem. Between nose-to-tail butchery and reducing food waste, a few forces are combining to inspire root-to-stem cooking—utilizing the entire fruit or vegetable, including things like stems or leaves that are less commonly eaten.
  8. Cannabis cuisine. As more states legalize recreational marijuana, the varieties of pot-enhanced food and beverage will increase. Look out for continued interest and acceptance in a host of snacks, treats, and beverages with a little something extra.*
  9. A (deeper) feast from the Middle East. Foods like hummus, pita, and falafel were easy entry points, but now consumers are ready to explore the deep traditions, regional differences, and classic ingredients of Middle Eastern cultures, with Persian, Israeli, Moroccan, Syrian, and Lebanese influences rising to the top.
  10. The rise of traditional bread. Although much attention has been placed on gluten-free options in recent years, the traditional side of bakery has also been elevated by the same sourcing and fine-tuned production processes we see with proteins and vegetables. Bakers are using local grains, milling the day before baking, and incorporating long proofing times, re-inventing what good bread means.

Additionally, the Trendspotter Panel says we'll see even more:

  • cricket flour and non-grain sustainable proteins;
  • fermented foods;
  • cocktail mixers and bitters for home use;
  • savory flavors where one would expect sweet;
  • pasture-raised animals for welfare, better health, and taste;
  • bananas transformed into milks, snacks, frozen desserts, and flours and baking mixes.

Also on the radar: Eating for beauty with products like collagen-infused foods; moringa as the new superfood; mushrooms (extracts, powdered, or whole) as a functional ingredient in everything from chocolate to lattes.

The Trendspotter Panel will reconvene at the Winter Fancy Food Show in San Francisco from January 21-23. The Winter Fancy Food Show is a trade-only show. More information can be found at specialtyfood.com.

About the Trendspotter Panel:

Kenneth Blanchette, FreshDirect 
Blanchette is director of sourcing for online grocer FreshDirect where he travels the world curating products. On recent sourcing trips through Italy, Blanchette selected Olio Novello, farm- and field-specific tomatoes in Campania, and DOP prosciutto and roasted meats from Emilia-Romagna.

Jonathan Deutsch, Drexel University
Jonathan Deutsch, Ph.D., is professor of culinary arts & food science at Drexel University. He oversees Drexel Food Lab, a good food R&D lab. He is the author or editor of six books including "Barbecue: A Global History" (with Megan Elias). He can also be found behind his tuba.

Kara Nielsen, CCD Innovation
Kara Nielsen is a food and beverage trend expert with over a decade of experience translating trends for strategic brand growth and innovative product development. She is vice president, trends & marketing at CCD Innovation, a strategic food and beverage innovation agency based in the San Francisco Bay Area, where she was a trendologist for many years earlier in her career. She has also been involved in consumer and culinary trend content and services at Innova Market Insights, Sterling-Rice Group, and CEB Iconoculture Consumer Insights. Nielsen is a frequent speaker on food trends at industry trade shows and conferences, and is quoted regularly in national and industry media. Her success at placing trends in a larger societal and cultural context comes from her background in culinary arts and restaurant hospitality as well as her Master's degree studies in Gastronomy at Boston University.

Perla Nieves and Alysis Vasquez, Midnight Market
Perla Nieves and Alysis Vasquez are long-time friends and Jersey City, N.J. residents. Originally from central New Jersey, they moved to Jersey City to seek opportunity and become part of a vibrant urban community. Vasquez, the owner and chef of Chilltown Kitchen, has been featured on Food Network's Chopped and boasts 14 years in the hospitality industry. Nieves has a background in social media marketing and currently works as an assistant property manager for Silverman. They opened Midnight Market with the vision of creating a more accessible Jersey City for small businesses and the community at large.

Alison Tozzi Liu, James Beard Foundation
Alison Tozzi Liu oversees publications, communications, and marketing at the James Beard Foundation. In her 12 years at JBF, she has helped grow the Foundation's social media and multimedia programs and helped increase awareness of the James Beard Foundation across the country.

Elly Truesdell, Whole Foods Market
As global senior coordinator of local brands, product innovation & development, Elly Truesdell leads strategic partnerships for local purchasing programs across Whole Foods Market. Her expertise in food trends and brand development grew from eight years of leadership in purchasing and marketing at Whole Foods Market's Northeast Region. Elly made her mark by identifying and launching local products, overseeing the Northeast's grocery program, and cultivating emerging suppliers for national distribution. When she's not discovering new brands, she spends her time cooking, traveling, hiking, and enjoying life with friends and family.

About the Specialty Food Association
The Specialty Food Association is a thriving community of food artisans, importers, and entrepreneurs. Established in 1952 in New York, the not-for-profit trade association provides its 3,500 members in the U.S. and abroad with resources, knowledge, and connections to champion and nurture their companies in an always-evolving marketplace. The Association owns and produces the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food. Learn more at specialtyfood.com.

*The Specialty Food Association recognizes that Federal law prohibits the possession, sale or distribution of marijuana, but its sale and use is declared legal under some state laws. In recognizing cannabis as a food trend, the SFA in no way endorses or encourages activities which are in violation of state or Federal law.

SOURCE Specialty Food Association








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Industry News: SCA Technologies Named to Food Logistics’ 2016 FL100+ Top Software and Technology Providers List


Pittsburgh, PA – Food Logistics, the only publication exclusively dedicated to covering the movement of product through the global food supply chain, has named SCA Technologies to its 2016 FL100+ Top Software and Technology Providers list.

The FL100+ Top Software and Technology Providers list serves as a resource guide of software and technology providers whose products are critical for companies in the global food and beverage supply chain.

“The software and technology sector continues to generate new and exciting opportunities for growers, food manufacturers, grocery retailers and the may logistics providers that support them,” notes Lara L. Sowinski, editorial director at Food Logistics. “Today’s cloud-based solutions and mobile connectivity are helping create tools that are more valuable to those in the global food supply chain.”

Companies on this year’s 2016 FL100+ Top Software and Technology Providers list will be profiled in the November/ December 2016 issue of Food Logistics, as well as online at www.foodlogistics.com.



About Food Logistics
Food Logistics is published by AC Business Media, a business-to-business media company that provides targeted content and comprehensive, integrated advertising and promotion opportunities for some of the world’s most recognizable B2B brands. Its diverse portfolio serves the construction, logistics, supply chain and other industries with print, digital and custom products, events and social media.










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Industry News: Chameleon Cold-Brew Lands Top Spot on the 2016 Inc. 5000


Austin's Original Cold-Brew Brand & Category Pioneer Continues to Earn Accolades for its Air-Roasted Offerings

AUSTIN, Texas, Aug. 19, 2016 /PRNewswire/ -- Chameleon Cold-Brew, the nation's original purveyor of bottled cold-brew coffee, announces its spot as #140 on the coveted 2016 Inc. 5000 List, beating out any other bottled coffee brand on the list. Chameleon also landed #2 in Top Austin companies, #8 in Top Texas companies, and #9 in Top Food & Beverage companies. Chameleon Cold-Brew grew 2,507% over a three-year period, on the heels of triple digit growth every year since the company's inception in 2010.

Founded in the heart of Austin, Chameleon sticks to authentic and proven sourcing and brewing methods. Each cold-brew batch uses only 100 percent organic, Fair Trade Arabica coffee and Texas Hill County limestone-cured water. Chameleon's proprietary brewing process carefully controls temperatures for more than 16 hours and then slowly small-batch air-roasts on-site, which only 1% of roasters in the U.S. do. This process ensures no bean burns, and preserves maximum freshness for a uniquely smooth taste that is 50% less acidic than typical brewed coffee. The result is a super smooth, less acidic, highly caffeinated coffee, that can be enjoyed hot or cold, with a little milk, sugar, or even booze - for a fully customizable drink.

"We are truly honored to be recognized on the 2016 Inc. 5000 List and to place so high on the list within our industry," said Chris Campbell, president and CEO of Chameleon Cold-Brew. "Our growth as a brand speaks to maintaining the highest standards in sourcing, roasting and brewing our cold-brew, and continuing to deliver the highest quality, organic cold-brew coffee to the masses."

According to Mintel, cold-brew coffee, one of the fastest growing caffeinated beverages, grew 580 percent from 2011-2016 in sales. Chameleon continues to stay ahead of the trend, by continuing to bring new innovation to the cold-brew coffee category. This year, the brand unveiled an upgraded holographic label, and the world's only Pecan flavored concentrate, Texas Pecan, a nod to its lone star roots.

Chameleon currently offers five concentrates and six ready-to-drink flavors, and can be found in the refrigerated section in recyclable glass bottles. For more information on the brand and products, please visit www.chameleoncoldbrew.com.

About Chameleon Cold-Brew
Chameleon Cold-Brew® Coffee, founded in 2010 by Chris Campbell, is the nation's original purveyor of bottled cold-brew coffee. Providing a one-of-a-kind and completely customizable coffee experience, Chameleon uses only 100% organic, Fair Trade Arabica coffee and earth-filtered water. Chameleon's proprietary brew process carefully controls temperatures for over 16 hours, using only Texas Hill Country limestone-cured water, and then is slowly tailor-roasted on-site to preserve maximum freshness. The result is a super smooth, less acidic, highly caffeinated coffee, that can be enjoyed hot or cold, with a little milk, sugar, or even booze - for a fully customizable drink. Chameleon is available in five concentrates and six ready-to-drink flavors, and can be found in the refrigerated section in recyclable glass bottles. Providing a completely customizable coffee experience, Chameleon Cold Brew is Coffee Made for Makers.



Chameleon Cold-Brew Lands Top Spot on the 2016 Inc. 5000 List Ahead of Any Other Bottled Coffee Brand (PRNewsFoto/Chameleon Cold-Brew)

Chameleon Cold-Brew Lands Top Spot on the 2016 Inc. 5000 List Ahead of Any Other Bottled Coffee Brand (PRNewsFoto/Chameleon Cold-Brew)


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Fashion Spotlight: Top 10 Fashion Eccentrics



Fashion eccentrics guide high-fashion, and high-fashion guides street fashion. When you see a fashion eccentric with fashion that seems a little over-the-top, you may not realize that the very clothes you wear are guided by these same fashion eccentrics. So who are the people that shape what you wear? Take a look at these 10 fashion eccentric profiles and get to know the fashion world a bit better.



1. Daphne Guinness

Known as one of the most contemporary fashion icons, Bernard Henri-Levi described Daphne Guinness as "no longer a person but a concept." Daphne's wardrobe often reflects an opulent Victorian style, with high collars, corsets, chandelier earrings, and chokers dripping with gems. Her taste is flawless: this ostrich feather Alexander McQueen dress featured on the left is the same dress that was featured in W Magazine's April 2011 issue when Mia Wasikowska promoted Jane Eyre. "Everyone wants to get behind this red rope, but actually: be yourself, don't believe what you see, don't believe all this marketing." Her advice: be yourself.




2. Iris Apfel


Don't believe that you have to be young to be fashionable. Take Iris Apfel, for example: she is 92 years old (and calls herself "the oldest living teenager"), but she is celebrated as a style icon. Though she wears bright makeup, layers of bangles, and fashion-forward pieces, she is most notable for her round 70's sunglasses (not altogether different from Tom Ford's designs) with prescription lenses in them. About fashion, she says, "If you put something together and it doesn't look so good, the fashion police are not going to come take you away. And if they do, you might have some fun in jail." Her advice: have fun with your style.




3. Anna Dello Russo


Anna Dello Russo is another fashion eccentric that proves you don't have to be young to know what you're doing. Currently the editor for Vogue Japan, and a contributor for H&M, Russo doesn't appear to be an eccentric, wearing primarily bold colors and bold jewelry without appearing costume-like. However, she has earned the eccentric title by having over 4,000 pairs of shoes, and an entire apartment just for her wardrobe. "Fashion is a declaration of your own freedom." Her advice: express yourself as you need to be.
4. Alexander McQueen


While not necessarily shocking in his own fashion, Alexander McQueen is a fashion eccentric that amp up his designs so that the fashion world sits up and takes notice. His more conservative styles are worn by anyone on the red carpet, including the Duchess of Cambridge for her wedding to Prince William. But his other pieces are garish eye-popping pieces that steal the runway show. He says, "Fashion should be a form of escapism, not a form of imprisonment." His advice: be bold and live with a little fantasy.
5. Elton John


A fashion eccentric is anyone who curbs the concept of design, who wears something signature to their own style, and becomes a fashion icon that inspires other fashion expressions. Easily, Elton John qualifies, though he is a musician and not, per se, a fashion consultant. But his eccentric style has inspired the showmanship of musicians worldwide. "I have never thought of myself as being handsome or good-looking or whatever." His advice: don't take yourself too seriously and be true to the artist within.




6. Lady Gaga


With her fashion style discussed on almost every magazine and publication (most recently E! Online), Lady Gaga is perhaps one of the most universally acknowledged fashion eccentrics of this age. While her meat dress is probably one of the most talked-about dresses of the 21st century, almost every outfit of hers defies a common sense of style -in fact, she goes out of her way to wear things that are outside of the average perception of style. "I believe in the glamorous life, and I live one." Her advice: live glamorously.

7. Isabella Blow

One of the most style-defying fashion eccentrics passed away in 2007. Isabella Blow was a woman who was the British fashion editor for Vogue Magazine, and was a woman who went out of her way to make a statement. "My style icon is anyone who makes a bloody effort." Her advice: put an effort into your look.





8. Anna Piaggi
Another style icon who recently passed (in 2012), Anna Piaggi was a writer for Vogue Italy. Like Apfel, she was fond of making bold combinations of clothes, regardless of whether they exactly went together. She loved creating unusual ensembles from unexpected pieces, such as her birdcage purse. She aspired to be a "new type of queen… I never think of money, just style and power." Her advice: be bold, no matter what that looks like."



9. Edith Head


Like Alexander McQueen, Edith Head may not have been a designer that was obviously eccentric: she almost always wore a black skirt suit with a white collared shirt, she had severe Betty Page bangs, and wore round glasses with blue lenses similar to Coco Chanel glasses. But just because she dressed conservatively doesn't mean she wasn't a fashion eccentric. Her designs were very unusual for her time, and she knew that not all women needed the same kind of style: "Some women need sequins, others don't." She also said, "There's no such thing as a standard size movie star, or woman for that matter." Her advice: wear what looks best on you, not what everyone else is wearing.







10. Elsa Schiaparelli


Another one of Vogue's fashion icons and a rival of Coco Chanel, Elsa Schiaparelli was a formidable designer that touched all of our lives, even now. After all, without her, we wouldn't have zippers that matched the same color as our clothes, and we wouldn't have culottes (from the French, "divided skirt"). Known for being a designer in two world wars, she said, "In difficult times, fashion is always outrageous." While she loved to cook ("A good cook is like a sorceress that dispenses happiness"), she also believed that eating should never be taken too far: "Never fit a dress to the body, but a body to the dress." Her advice: enjoy life but know your limitations.







About the Author:
Kristen Kauffman is fashion writer and blogger, and has written nationally-credited blogs on style trends, products, and weddings. Located in Prescott, Arizona, most blogs make fashion simple, affordable, and accessible.




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Five Most Expensive Facial Treatments in the World



A recent survey has discovered that many people are spending a lot of money and time at the spa with the aim of treating themselves to luxurious pampering sessions. The whopping pricey procedures promises to accomplish much more than the usual benefits of imparting a glowing complexion and relieving stress related problems of customers. A few luxurious spas offer unconventional beauty treatments to ensure a radiant looking younger skin. International celebrities like Victoria Beckham, Jennifer Lopez and Angelina Jolie have endorsed a few high profile programs lately.

Read Full Article @ BornRich

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10 gross ingredients you didn’t know were in your food

If you're still reeling from the horsemeat scandal, hold on to your hats – there may well be arsenic in your beer and rat hair in your chocolate

Since the horsemeat scandal, more of us than ever before are holding a microscope up to what we eat. But no matter how many labels you read, you could still be consuming things you'd rather put on your "do not eat" list. From human hair in our bread to fish bladder in our beer, there are a lot of additives and food processing techniques that employ ingredients and chemicals few would classify as "appetising". It's a reminder, frankly, that non-processed foods are your best bet.

Continue Reading @ Guardian

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The 10 most expensive and exquisite whiskies in the world

A whiskey is more than just an alcohol drink that sets you in high spirits. This beverage is a product of art, mastered through centuries and produced with extreme diligence. We consider whiskies to be the heart and soul of parties, get-togethers or an evening alone. Here’s a list of some of the world’s most expensive whiskies, known for their exquisiteness and their unique qualities.

Continue Reading @ LuxuryLaunches

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24 Things You Probably Didn’t Know About Beer

All you know right now is that it’s an acquired taste that gets you sh*tfaced. However, there are some additional facts that will come in handy next time you try to wow the barflies with your Jeopardy-like grasp of useless information.

Check it out after the jump.



(Wear Your Beer via FB)

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7 food issues we need to address

GMOs, food costs and healthy eating are just some of debates surrounding global food.

NEW YORK — Food. It's among the most fundamental of human needs. But, over time, it has also entered the realm of high-tech, intellectual property, big business and environmental and social justice concerns. All the while, the world's population of hungry mouths is growing.

At a discussion on the future of food here at the American Museum of Natural History on Tuesday, March 5, a panel of experts grappled with the issues of how society produces and consumes food. Here are seven key points they addressed:
1. How much should food cost? "Most would say the right not to be hungry is a basic human right, but it gets thorny when we try to explore what that means," said panelist Paul Root Wolpe, an ethicist at Emory University. (Discussion within the United Nations has focused on ensuring that all people are able to obtain food for themselves.) However, it's impossible to think about food without also thinking of trade, ownership and, in a capitalist society, profit, Wolpe said.
Continue Reading @ MNN

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The hottest phones you can’t buy yet

Part of being a technology fan is keeping up-to-date with what’s coming next, but in the smartphone world, there are always dozens of announced and unannounced phones on the horizon. This can make the process of deciding on your next phone quite time consuming; so to help ease your worry, we’ve put together a list of our favorite smartphones coming out in early to mid 2013. It doesn’t cover only officially announced kit either, as we’ve split it into two sections – reality and rumor – to keep you fully informed.

Below is a list of the major smartphones we’re expecting to see companies like Apple, Samsung, Sony, Nokia, HTC, and Motorola unveil this fall.

Sony Xperia Z

sony xperia z android spashproof smartphone

Easily Sony’s most exciting device for several years, the Xperia Z covers two of the biggest trends in smartphone tech: a big 5-inch screen and a 1080p, Full HD resolution. Announced during CES 2013, it’s expected to be released in the UK and Europe at the end of February, and it’s already up for pre-order with Vodafone, O2 and Three in the UK. As for the U.S., no release date has been provided. Aside from its screen, the Xperia Z has a quad-core 1.5GHz Qualcomm Snapdragon S4 Pro processor, a 13-megapixel camera, 16GB of storage space, and Android 4.1.2.

Apple iPhone 5S

You may have heard a little about this one already. Apple’s follow-up to the iPhone 5 – which sports a flashy new design and a larger screen – is, if Apple sticks with tradition, likely to be more of the same, just with more power, a new version of iOS and if we’re lucky, a little surprise. In addition to the inevitable iPhone 5S, there are rumors of both a cheaper iPhone model and an even larger iPhone named the iPhone Plus/Math/6 being released this year, but we’ll believe it when we see it. As the iPhone 5 is less than five months old, it’s not likely to be replaced until October at the earliest, unless Apple springs something on us during WWDC in June.

Continue Reading @ DigitalTrends


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