SAN FRANCISCO — Artichoke water, bacon jam and boozy jellies were among new products displayed at the Winter Fancy Food Show.
The 40th annual specialty foods event, held Jan. 11-13 in San Francisco, showcased emerging brands from 31 first-time exhibitors. Industry newcomers were offered an opportunity to connect with buyers from leading retailers, include Whole Foods Market and Kroger.
Products featured from startups at the show offer premium ingredients, functional benefits and on-trend flavors.
What’s the next coconut water? A Newport Beach, Calif.-based company hopes the answer is artichoke water. Made from California artichokes, Arty Water is flavored with hints of organic lemon, apple and spearmint and sweetened with organic blue agave and monk fruit. The 40-calorie beverage contains antioxidants, electrolytes, vitamins and minerals, according to the company.
Another functional water beverage promises hydration with the added benefit of omega-3s. Hemp2o, San Leandro, Calif., manufactures organic herbal water beverages made with hemp seed oil and cane sugar in five flavors: grape, passion fruit, strawberry, orange and raspberry lime.
Protein remains a leading trend, and now consumers may get a fix from such unexpected products as pancake mix and salad dressing. ProCakes, San Carlos, Calif., makes gluten-free pancake mixes with more than 20 grams of protein per serving. The product contains whey protein, organic coconut flour and almond flour blended with gluten-free baking flour and xylitol.
A serving of salad dressing made by Tru Table, Hobe Sound, Fla., adds 9 to 10 grams of protein to a plate of mixed greens. Flavors include orange citrus and black chia seed, orange blossom honey and balsamic, Asian sweet chili and tamari, and key lime Caesar with asiago.
The Bacon Jams, Philadelphia, has created a line of spreads made with cooked bacon in original, red chile and garlic, and black pepper varieties, plus such limited-edition flavors as maple habanero, chocolate cherry, and pineapple pepper.
Swap the pork for Prosecco to get a variety of preserves made by Jammit! Jam, Dallas. The jams are made with seasonal whole fruit, cane sugar and a splash of booze. Flavors include apple cinnamon bourbon, raspberry ginger stout, strawberry chili shiraz, blackberry star anise merlot, and peach thyme Prosecco.
Speaking of spreads, a new product line from FundelinaUSA, Ward Hill, Mass., puts a twist on the trendy chocolate hazelnut topper. The gluten-free, kosher certified and vegetarian spreads combine chocolate hazelnut with a swirl of vanilla, strawberry or banana.
Nutritious snacks and organic ingredients have become major forces in product development. Nourish Snacks, Port Chester, N.Y., offers snack mixes made with no bioengineered or artificial ingredients. Varieties include habanero-spiced pistachios, dark chocolate chia oat clusters, honey-roasted chickpeas and citrus-chili roasted corn. The products are free of gluten and dairy and contain no more than 200 calories per serving.
A new take on granola combines sprouted organic raw nuts and seeds with seasonal ingredients to create a gluten-free, soy-free vegan and paleo-friendly snack. Purenola, Venice, Calif., makes such flavors as coconut, chocolate, rosemary spice, salted chocolate and persimmon.
Gluten-free and paleo-friendly baking mixes from Cake Therapy, San Jose, Calif., are made with local and organic ingredients and signature flours that are produced in a gluten-free mill. The products contain no soy, dairy or corn, and flavors include spice cake, chocolate cake and vanilla cake.Jen & Joe’s Cookie Dough, Los Angeles, makes ready-to-bake frozen cookie dough that contains no artificial ingredients and is made with real eggs and butter, according to the company. Varieties range from the classics, like chocolate chunk and snickerdoodle, to such unique combinations as white chocolate wasabi.