CHICAGO — Volcanic water, gluten-free whoopie pies and black bean spaghetti were among food and beverage products recognized at the National Restaurant Association Restaurant, Hotel-Motel Show held May 16-19 in Chicago. Showcasing the latest innovations and information about trends and growth opportunities in the industry, the annual event attracts more than 65,000 restaurant, food service and hospitality professionals.
Recipients of the Food and Beverage Innovations (FABI) Awards represent top industry trends, from gluten-free treats to customized craft beverages to plant-based protein. A panel of experts across commercial and non-commercial industry segments selected the FABI Award winners based on benefits offered to both restaurant operators and end consumers.
“From my vantage point as both an owner and a chef, I find this year’s FABI Award winners incredibly exciting,” said John C. Metz, convention chair for N.R.A. Show 2015 and chief executive officer, executive chef and co-founder of Marlow’s Tavern, Aqua Blue and Sterling Spoon Culinary Management. “Our industry feels a continuous drive to innovate, to stay on trend and to deliver on guest satisfaction, and this year’s FABI Awards showcase the companies and innovators that help chefs and food service operators deliver on that promise to our guests. These products provide opportunities to answer consumer demands, advance menu development and improve efficiencies for virtually any operation — and serve as a guide to the must-see exhibitors at N.R.A. Show 2015.Click for a slideshow of the 2015 FABI Award winners.