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trends

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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brandkeys

Industry News: Brand Marketing Trends for 2018

 

Dr. Robert Passikoff
founder and president

 

“Legends of prediction are common throughout the spectrum of mankind. Gods speak, spirits speak, and computers speak,” author Ursula Le Guin wrote. What she missed, however, were consumers. Consumers speak too. Volumes if you know how to listen.

 

Predictive brand loyalty and engagement metrics allow marketers to more accurately decipher consumers’ words, emotions and expectations, aspirations and inclinations, propensities and passions. And all those allow us market researchers to predict behaviors in the marketplace, which Brand Keys (www.brandkeys.com) has been doing for over two decades..

 

This year’s insights are based on over 100,000 consumer psychological assessments that measure the direction and velocity of category values 12 to 18 months in advance of the marketplace. That permits us to identify future trends with uncanny accuracy and we offer up 11 trends that will have direct consequences to the success – or failure – of 2018 branding and marketing initiatives.

 

1) Value Will Become What the Consumer Says It Is
How consumers define “value” will get more complex, and only the consumer will be able to tell you why they buy the way the do. Any appearance of ubiquity will create trouble for brands seen to have no authentic meaning or emotional resonance to engage consumers. The consumer “voice” will be more important that ever! Learn how to listen!

 

2) Establish A Brand Surrogacy
Brands will increasingly need to become surrogates for “value” based on what’s wrapped up in the brand promise and what consumers believe the brand means to them. In the consumer-owned, digitally-driven marketplace accomplishing that only gets harder. Brands will have to work much harder to avoid reliance on price-points.

 

3) Consumers Will Only Expect More (and More)
Over the past five years cross-category consumer expectations have increased 28% while brands generally keep up by only 7%, leaving a big gap between what is desired and what is delivered. Expectations will continue to increase. The ability to accurately measure unarticulated expectations will become critical for brand stewards.

 

4) Consumers Will Talk to Each Other Before Talking to the Brand, More and More Often
Social networking outside of the brand space will continue to increase as consumers become more and more comfortable with their power to get what they see as the truth from total strangers. Brands will have to drive positive feedback in the virtual world like never before, necessitating a deeper understanding of their categories – particularly the emotional aspects– than they currently possess.

 

5) The Funnel Will Continue to Flatten
What marketers call the “purchase funnel” has morphed into a “path-to-purchase,” and will become an extraordinarily category-specific “multi-path-to-purchase.” Content and communication with the right platforms in the right way will become the only way to create emotional engagement, which happily, always comes with significant brand profits.

 

6) Real Differentiation Will Become More Emotional
Differentiation will remain critical to brand success. Every marketer nods at that, but it’s just getting harder to achieve. While true innovation will continue surprise, increasingly differentiation will be dependent upon what the brand is able to offer consumers emotionally.

 

7) The Need For Emotional Engagement Will Not Be Going Away
Engagement is how consumers do business with you. Period. Marketers will need to continue to use the right platforms, programs, messages, and experiences to connect but brand engagement will be the ultimate objective that will guarantee future growth and customer loyalty.

 

8) The Ability to Distinguish Between Engagement and Entertainment Will Be Critical
Entertainment is the action of providing amusement. It’s a nice way to get consumer attention, and it’s fun, but it doesn’t guarantee engagement. Real engagement is the consequence of any marketing or communications effort that results in an increased level of how well your brand is seen by consumers to meet their very high expectations. See Trend #3.

 

9) Brands Will Need to Get More Emotional
(See Trends #6 and #7) If it makes your marketing folks feel less anxious tell them emotional engagement can be entertaining. Successful brands will need to identify which emotional values exist in their category first, and then worry about the entertainment factor.

 

10. Visuals Will Need to Enthrall the More Visually-Literate Consumers
Today’s consumers are more visually literate and agile than ever. Video will dominate social. Major platforms and social networking apps will need to improve feed quality and add interactive features.

 

11. You Won’t Be Able to Take Your Eye Off the Brand
Increased consumer expectations will come with a greater sense of commoditization. You may be known, but you will need to be known for something meaningful and important to consumers. This is already true for Baby Boomers and will be something you’ll need to worry about for Millennials.

 

Accommodating these trends will require changes in the way companies measure, manage, and market their brands. Yes, change can sometimes be terrifying, but change is, more or less, another chance. But if brands ignore these trends, it could very well be their last chance, as our What Happened? recording series proves every year.

 

One final prediction
The best way brands can manage change will be through validated and predictive loyalty and emotional engagement metrics. Such data can help marketers to accurately hear and interpret the voice of the consumer.

 

We wish brand stewards everywhere an accurate, engaging, and profitable 2018.
END

 

About Brand Keys:

 

Brand Keys is a world leader in brand equity, loyalty and emotional engagement metrics.

 

These metrics have been validated to be the most accurate brand assessments and benchmarks available for brand evaluation, architecture, tracking, media optimization, and strategic communications research applications. Brand Keys metrics are predictive of future in-market behavior. Independent validations have shown these assessments to to correlate highly (0.85+) with positive behavior, sales, and profitability.

 

Brand Keys’ independently validated research approach fuses emotional and rational aspects of the category where your brand competes and identifies the four behavioral drivers for the category-specific ‘Ideal.’ In addition, they identify the values that form the components of each category behavioral driver. These validated assessments measure how well brands are seen to meet expectations that consumers hold for each path-to-purchase driver that makes up the Ideal for a specific category.

 

The research, a combination of psychological inquiry and higher-order statistical analyses, has a test/re-test reliability of 0.93, and results generalizable at the 95% confidence level. It has been successfully used in B2B and B2C categories in 35 countries.

 

Dr. Passikoff can be reached at robertp@brandkeys.com or 212.532.6028

 

 

 

 

 

 

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plantmain

Industry News: Plant Nite Events Sprout Up In Miami

 

 

MIAMI, Feb. 16, 2017 /PRNewswire/ -- Plant Nite®, the latest Creative Entertainment concept launched by the duo that created Paint Nite®, announced today it has expanded into the Miami area. This move is part of Plant Nite's second wave of national expansion. Miami now joins a list of 45+ U.S. cities that are currently hosting "social planting" events at local bars.

Designed as another creative way to revolutionize the typical night out, Plant Nite gives patrons an excuse to step away from their everyday adult responsibilities to play in the dirt. Participants spend about an hour and a half socializing over cocktails while getting their hands dirty and letting their creativity bloom. Guided by a gardening enthusiast, Plant Nite attendees build their own tabletop terrarium as they catch up with friends, make new connections, and sip on their favorite drink at a local bar.

"At Plant Nite, we see grown professionals reignite the childhood bliss of playing in the dirt. The cocktails tend to facilitate that process," said co-founder Sean McGrail. "The best part is, you don't need to have an ounce of gardening ability - you just need to be open to having a good time."

Plant Nite partners with local bars and restaurants, offering a variety of fun, social atmospheres to suit every preference. Seats are limited and event tickets, which include a planter, plants/flowers, decorative accessories, gardening supplies and entertainment via the hosting gardener, are sold in advance online. If desired, drinks and food to accompany the gardening experience can be purchased directly from the hosting venue.

"In addition to things, people are now looking to collect experiences," says McGrail. "Walking home with a micro-landscape that is on display in their home or office for years to come, is a living memento of a great night out with friends."

Plant Nite held its first public event in Miami on February 13, 2017, and will host approximately 3-5 events each month at various bars and restaurants in and around the Miami area. For more information, visit PlantNite.com.

ABOUT PLANT NITE

Plant Nite, the newest event concept in the creative entertainment space, offers a unique spin on a night out at the bar. Headquartered in Boston, and the brainchild of the duo that introduced Paint Nite, the international leader in social painting, Plant Nite was founded in September 2015. A local gardening enthusiast provides step-by-step guidance, turning an empty planter into a flourishing tabletop garden in about an hour and a half, while participants enjoy their favorite cocktails with friends and family at a local bar.

To view the original version on PR Newswire, visit:http://www.prnewswire.com/news-releases/plant-nite-events-sprout-up-in-miami-300408180.html

SOURCE Plant Nite

 

plant

 

 

 

 

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kimptomain

Industry News: Kimpton Hotels & Restaurants Releases Third Annual Culinary & Cocktails Trend Forecast

 

SAN FRANCISCO, Nov. 3, 2016 /PRNewswire/ -- Cocktails with a culinary twist, the "nose to tail" movement, South American and Mediterranean-influenced cuisine, and reimagined childhood desserts are among the top trends according to Kimpton Hotels & Restaurants' 2017 Culinary & Cocktails Trend Forecast, released today. This third annual trend report offers a glimpse into the innovative flavors and unique sips that will influence restaurant and bar menus in the coming year.

The forecast findings were uncovered via an extensive survey of leading chefs, sommeliers, general managers and bartenders from 70+ acclaimed Kimpton restaurants, bars and lounges across 30+ U.S. cities. New this year, the report also includes insights from renowned food influencers, photographers and videographers. These culinary and cocktail aficionados partnered with Kimpton to create original content via videos, recipes and images, to showcase their unique take on interesting forecast findings.

 

"When it comes to culinary trends, Kimpton chefs and bartenders are on the hunt for the flavors and techniques that tantalize taste buds and expand diners' culinary universe. They're true trendsetters and innovators in our kitchens and bars," said Alex Taylor, Kimpton's senior vice president of restaurants & bars. "These are the most creative and cutting-edge culinary concepts that will pepper menus and home kitchens in the coming year."

In 2017, restaurant and cocktail enthusiasts can expect to see the following trends come to life across the country.

Top Culinary Trends:

  • A surge in Mediterranean-inspired dishes like creamy sesame hummus with braised chickpeas, olive oil charred octopus, and Moroccan spiced lamp chops with tomato-cucumber fattoush and lemon yogurt
  • New twists on favorite childhood desserts like boozy berry sundaes with blackberry chartreuse and sour cherry mascarpone-flavored frozen push-ups
  • Ongoing interest in using the whole beast to create rich, flavorful dishes like oven-roasted bone marrow burgers, chicken skin chips crusted with quinoa and Marcona almonds, braised pork neck ragout pappardelle, and cheekily named pig face candy bars with country style pâté and raw sugar brulée
  • The sustainability-driven "root to leaf" movement that embraces using vegetables in their entirety in dishes like radish greens, carrot top pesto, salt roasted beets, and celery root purées
  • More lean meat alternatives popping onto menus to be featured in dishes like smoked elk carpaccio and venison tartare as well as ox, bison, boar, ostrich for the more adventurous diner
  • Spices like cardamom, cumin and turmeric that add an extra kick to any dish

Leading Cocktail Trends:

  • Adding a culinary twist to classic cocktails with unique ingredients like roasted grapes, salt-roasted plantains, smoked tomato water, puréed red pepper, snap peas, corn, or even pickling brine to create either sweet or savory culinary cocktails
  • South American-inspired cocktails like a Caipirinha using mezcal, cachaça, jalapeño-infused cachaça, serrano chili syrup or pisco
  • Fat-washing cocktails with alternative non-meat-based fats like milk, coconut and peanut butter
  • Wine and cheese remain the top food and drink pairing, but fresh new combinations like oysters and gin or sherry and fries will emerge as chefs and bartenders collaborate more on tasting menus and small plates
  • Signature cocktails developed out of fermented beverages like Kombucha, ginger beer and coconut kefir for creations like a cranberry and tangerine Kombucha cocktail

Bringing The Trends To Life

Kimpton chefs and bartenders are already bringing these trends to life in their restaurants and bars. And in the spirit of unique pairings, Kimpton's Director of Bars Mike Ryan and Director of Music Lauren Bucherie have come together to create a custom Spotify playlist featuring classic rock. According to the Culinary & Cocktail forecast, classic rock and indie folk are the top two music genres that strike a chord with guests. The songs help make the bitters pop, the sugars balanced and the spirits smooth.

For more information on this year's Culinary & Cocktail Trend forecast including survey findings, recipes, YouTube videos, infographics and more insights from Kimpton chefs and bartenders, please visit www.kimptonhotels.com/CCTrends.

 

 

2017's Culinary & Cocktail Trends, from Kimpton Hotels & Restaurants (PRNewsFoto/Kimpton Hotels & Restaurants)

2017's Culinary & Cocktail Trends, from Kimpton Hotels & Restaurants (PRNewsFoto/Kimpton Hotels & Restaurants)

 

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feature

Daily Insight: Rise of Gelato

 

 

What is Gelato

Gelato is a combination of whole milk, eggs, sugar, and natural flavoring, usually fresh fruit and sugar. It is similar to ice cream, but lower in fat (ice cream tends to be 10% to 20% fat, while gelato is 8% or less). Gelato is softer and has more intense fruit flavors; like a sorbet, but more creamy, like ice cream. You can let inspiration come from what’s in season: you’ll get the most flavor out of your fruits, thus from your gelato.

 

HOW IS GELATO MADE

Gelato di Crema – The base
2 ½ cups 5% fat cooking cream or any kind of milk you like
5 egg yolks
½ cup granulated sugar
Heat the cream (or milk) until it is beginning to bubble, then cool slightly. Watch it closely if you don’t want to make a big mess because cream and milk reach their boiling point very suddenly.
In a large heatproof bowl, beat the egg yolks and sugar until thick and creamy (about 2 minutes at medium speed). Beat the cooling cream very slowly into the eggs to warm the mixture graduallly.

Put the bowl over a pan of gently simmering water and stir with a wooden spoon until the custard just coats the back of the spoon.
Remove the bowl from the pan and let it cool.

Blend your cooled custard base with the fruit purees (except 1/3 cup cherry puree reserved for the ripple). At this point, you can add 2 tablespoons of any alcohol you think would taste good with your flavors . It’ll help keep your gelato more scoopable.
Pour your fruit custard into an ice cream maker and freeze according to the manufacturer’s instructions. Stop the machine when the gelato is almost firm.

 

BENEFITS

  1. Lower Calories than Ice-cream  Gelato has less fat (6 to 8%) compared to american ice cream (10 to 16 or even 18%). Also the overrun (amount of air injected into the product) is lower (25/35% vs 70/100%).
  2. Flavour: Gelato having lesser fat, provides with much more scope to enjoy the added flavours and fruits and nuts, which is not in case of ice cream.
  3. Wholesome

 

GELATO VS. ICE CREAM

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The main difference is that gelato is a healthy alternative to ice cream, having less than half the fat. Ice cream can contain up to 22% fat. Mauro’s gelato contains between 0% and 8% fat.

Another difference is that ice cream is generally produced using a limited number of ingredients, Mauro can make gelato out of anything, from avocados to dried fruit to yams to hazelnuts. Just ask him and he will show you how he does it.

 

TRENDS

Entrepreneurship Magazine suggested gelato was "one of the top 10 trends of the next decade". S o when done right, gelato is extremely popular. While ice cream is still 87% of the category according to the National Dairy Association, gelato is experiencing the fastest growth.

Noticeable companies which have launched new Gelato products or planning to launch are:

 

SPRING SHEEP, NEW ZEALAND

Positioning: Innovation and Flavours

SHEEP MILK GELATO VANILLA BEAN

Luxuriously creamy-tasting Vanilla Bean Gelato made with fine Madagascan Bourbon Vanilla and 100% farm fresh sheep milk from New Zealand.

Experience the fresh, sweet aroma and velvety mouth feel that will leave you craving more.

SHEEP MILK GELATO DARK CHOCOLATE

This delicious Dark Chocolate Gelato is made with high quality dark chocolate (70% cocoa) and 100% farm fresh sheep milk from New Zealand.

Experience the brooding sophistication, depth of flavour and luxuriously velvety mouth feel that is quite unlike any gelato you will have ever tried.

 

 FIGO ORGANIC GELATO

Positioning: Organic and GMO free

REMEO GELATO FROM ITALY

The first artisanal Gelato sold in jars. Made in Italy with 100% natural ingredients & gluten-free. Official supporter of Johanna Konta

IMG_0370-min v2.2

TALENTI

Talenti is an American brand of gelato and sorbet, headquartered in Minneapolis, Minnesota. Talenti is named after Bernardo Buontalenti, who is credited with inventing gelato

We use only the good stuff. The right stuff. We start with fresh milk, straight from the farm, and fine, pure cane sugar–absolutely never high-fructose corn syrup. We hand-pour the sugar from large sacks, blend in the milk and add the finest ingredients sourced from all around the world to craft our 33 flavors of gelato and sorbetto.

GELATO PETRINI

 Gelato Petrini is the result of tanto amore e passione (a lot of love and passion), a common appreciation for decadent desserts, shared family values, a spoonful of hard work and tons of fun!

In 2011, the Cohens, a family of gelato enthusiasts, joined forces with Chef Mauro Petrini, a well-known and skilled gelatiere with a laboratorio in Boca Raton, Florida, to create Gelato Petrini. Fold in the uniquely skilled talents of the rest of the Gelato Petrini team and an authentic Italian gelato manufacturing company is the result.

FLAVORS

  • Mocha
  • Peanut Butter
  • Fig and Honey
  • Milk Chocolate
  • Dark Chocolate
  • Almond Joy
  • Sea Salt Caramel
  • Hazelnut
  • Pistachio
  • Rose Petal
  • Creamsicle
  • Maple Walnut
  • Rum Raisin
  • Amaretto
  • Tiramisu’
  • Butter Pecan
  • Banana Cream
  • Yogurt
  • Caramel Cookies Crunch
  • Mango Cream
  • Limoncello
  • Crema
  • Millefoglie
  • Stracciatella
  • Dulce de Leche
  • Vanilla Bean
  • Fior di Latte
  • Cookies and Cream
  • NY Cheese Cake
  • Chocolate Cheesecake
  • Mint Chocolate Chip
  • Coconut Cream Pie
  • Panna Cotta
  • White Chocolate
  • Gingerbread
  • Buckeye
  • Crème Chantilly
  • Key Lime Pie
  • Strawberry and Cream
  • Chocolate Raspberry
  • Chocolate Hazelnut
  • Cassata Siciliana
  • Apple Pie
  • Cinnamon
  • Cappuccino
  • Zabaglione (Egg Nog)
  • Chocolate Peanut Butter
  • Chocolate Orange
  • Guinness and Chocolate
  • Guava and Cream Cheese
  • Green Tea
  • Chai Tea
  • Lavender
  • Thai Tea
  • Black Raspberry Chip
  • Biscotti

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Tillamook

If you’re someone who prefers their chocolate with chocolate, we have a gelato for you. And then some. We’ve partnered with craft chocolate maker TCHO® to make a 70% dark chocolate gelato using their sustainably sourced cocoa. Because we make our gelato the Farmstyle way with buttermilk, it’s extra rich and creamy. And as if that wasn’t enough, we’ve added thick chocolate fudge and topped it with pieces of pure dark chocolate.

tillamook 13

 

 

 

Vixen Kitchen

Vixen Kitchen Premium Vegan Gelato is a labor of love inspired by my two girls Gigi and Lola. Like most kids, they love sweets. The problem came when I went to read the labels of some of their favorite treats. They were filled with junk created in a chemistry lab instead of a kitchen. So I created this gourmet vegan gelato that I’m confident will satisfy their cravings and my high standards-It’s both delicious and nutritious. It can be enjoyed daily without guilt and its 100% organic! The best part is it’s filled with simple wholesome ingredients even a six-year-old can pronounce. I have created a dessert that tastes amazing, but has the nutritional profile of a super food-densely loaded with minerals, vitamins and healthy fats. Try it for yourself and be amazed!

 

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camilk

Daily Insight: Benefits of Camel Milk

 

 

The growing popularity of Camel Milk across the world is disrupting the traditional markets and paving path for new startups and product possibilities.

Experts claim that camel's milk helps fight everything from food allergies and diabetes to autism and cancer. Camel’s milk is fast-gaining popularity in Europe and the US as a new super food. Lower in fat than the milk of its bovine cousins, camel's milk is packed full of nutrients.

Some of the featured companies which are based around camel milk production and camel milk products are

  1. Desert Farms, USA
  2. Camellife.com, Florida
  3. Desert Daughters, Israel
  4. Camelicious, Dubai
  5. Skinue, Australia
  6. Al Nassma, Dubai
  7. Wild Camel Corporation, Australia

 

Desert Farms, USA

Desert farms is sparking a camel milk revolution across US. They have a broad range of camel milk products and expanding into different  line of products. Their infant camel milk formula is all set to hit market by end of summer 2016.

Raw Milk                                                              Powedered Camel Milk

       

 

Camel Milk Soap                                                                 Face Cream

                     

 

Camellife.com, Florida

 

The folks at Camel Life decided they wanted to be in the business of camels but also decided that it would take many years to build out a productive stock of camels sufficient to produce the quantity of milk he desired. There isn't enough camel milk currently produced in all of America to supply the demands of Camel Life.

They decided to talk to people in the land of camels….the middle east. After conferring with Saudi’s, Pakistani’s, Emirati’s, and others, they decided to contract with a company in the United Arab Emirates to produce a line a camel milk soap, lip balm, shampoo, and other products under the brand name “Camel Life”.

 

LAVENDER & ROSE GERANIUM CAMEL MILK SOAP

 

 

They are currently manufacturing a fantastic line of luxury Camel Milk Lip Balms in four fragrances: Peppermint, Orange, Strawberry, and Unscented. We will be ready to ship in late August.

And are in the early stages of developing a complete lineup of Camel Milk Liquid Soaps, Foaming Soaps, Shower Gel and and Body Wash. These amazing and innovative products will be ready by late fall, 2016.

 

DesertDaughters

בת המדבר

DESERT DAUGHTER IS A UNIQUE LINE OF PRODUCTS CRAFTED IN THE SPIRIT OF BEDOUIN TRADITION

Camel Milk Face Cream

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Camel Milk Soap

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Camelicious, Dubai

Camelicious company in Dubai has an extensive range of Camel products and is setting its eyes in expansion in Europe and US. They have seen an increasing demand of their products in Europe and are planning to open facility there.

Some of their products:

Camel Milk

Camel Ice cream

 

Camel Labneh

 

Skinue, Australia

In the heart of Arabian desert, SKINUE was born. SKINUE is the first bio - based skin care innovation developed by a team of  biotechnology experts at MONOJO, an entrepreneurial  biotechnology company.

SKINUE’s secret lies in the active ingredient; customarily designed camel whey. The Camel Milk Whey is obtained from Camelicious - the Royal families very own world-renowned camel milk product line

 

Three Step Acne Bundle - Oily - Combination

 

Al Nassma, Dubai

Al Nassma is Dubai's Luxury brand for  Fine White Chocolate made from Camel's milk.

They claim to be the first chocolate in this category.

They have been expanding their presence globally by entering European and Asian markets.

 

The Wild Camel Corporation, Australia

Australia’s first commercial scale camel dairy using sustainable farming to bring you nutritious, quality produce.

Co-director of the Australian Wild Camel Corporation, Hannah Purss, sees huge unused potential for opportunities around Alice Springs, due to the region’s large population of feral camels.

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kidspersonalcare

Kids Personal Care Trend Report

Kids Personal Care market is expected to grow at a rate of 10% till 2019.
In this report, we analyse various categories which fall
under Kid’s Personal Care Market. We have recognized trends under hair care, skin care and oral care categories.

TABLE OF CONTENTS
________________________________
What is Kids Personal Care Category?
What is this trend?
Benefits
Positioning Trends
Category- Hair Care
Category- Body Care
Category-Oral Care
Category-Bath Products
Packaging Trends
Innovative Products

PRICE: Contact us for pricing
Contact Us To Purchase This Report – reports@trndmonitor.com

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water

Mini Trend Report: Bottled Water Trends

 

 

In this report we researched the key trends affecting the bottled water category and the opportunities that represents for new product development.

 

The full report available for purchase contains:
-  30 Pages of in depth Analysis
-  Key Features of the trend
-  Trends Analysis including Claims, Ingredients and Packaging
-  Detailed Examples of Innovative Bottled Water products from around the world
-  Opportunities Analysis where we tell you how to capitalize on this trend

 

 

 

BRIEF
In our mini report series the TrendMonitor team researches up and coming trends from around the world.  The mini reports can be purchased separately or as part of our yearly subscription which includes a minimum of 36 reports annually.

Bottled water maintained its robust growth in 2013 based on an expanded consumer base and diversified product offerings. We believe this trend could have a global impact in the coming years. In this mini trend report we cover the history of the trend, the key features, product innovation, consumer insights, company spotlights and opportunities analysis.

 


TABLE OF CONTENTS

Market History
Current Market
Key Trends Analysis
Product Innovation
Packaging Trends
Consumer Insights
What’s Next?
Crowdfunding Challenge

 

Contact Us To Purchase This Report – reports@trndmonitor.com

 

 

 

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trendslist

FoodNavigator predicts top five industry drivers in 2014

As the New Year dawns, FoodNavigator predicts the top five drivers of the European food industry in the year ahead.

http://www.beveragedaily.com/Markets/FoodNavigator-predicts-top-five-industry-drivers-in-2014

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rumtrends

Report: Global Rum Trends

 

 

In the report we researched the Rum in over 60 different countries during the past 12 months. Based on our findings our analysts identified a number of global and regional trends that we discuss in detail.

 

The full report available for purchase contains:
-  52 Pages of in depth Analysis divided by Regional Analysis
-  Regional summary of Juice Trends in Latin America, North America, Asia and Europe over the past 12 months
-  Key Trends Affecting the Industry
-  Trends Analysis including Flavors, Claims, Packaging
-  Detailed Examples of Innovative Rum Products from over 60 countries
-  Opportunities Analysis where we tell you What´s Next

 

BRIEF
Gain an understanding of what is happening in the Rum category globally. Use new product launches as the basis for uncovering trends in flavors, packaging, claims and innovative products. Use a wealth of product samples to support findings. Speak with consumers and leaders of industry to get their point of view. Perform a thorough analysis of each regions trends to understand key growth opportunities now and in the future.

This report analyzes the health and functional positioning of the products. Products which claim to provide higher immunity or better health are capturing consumer’s interest.

Packaging is also becoming the essential part of the brand value. The consumer is not only focusing on inner health factors but is influenced by the outer appeal as well.

 


TABLE OF CONTENTS

Global Market Overview
Market Size Analysis
Top Launches by Region and Country
Latin America Overview
North America Overview
Europe Overview
Asia Overview
Most Popular Flavors
Top Positioning Claims (Health, Demographic, Functional)
Packaging Analysis
Key Trends Analysis
Packaging
Advertising
Social Media
Design
What’s Next

 

 

Contact Us To Inquiry About This Report – reports@trndmonitor.com

 

 

 

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