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Trends at Expo West 2016

Fats, fermented foods and fizzy beverages popular among new natural and organic products.

Product developers are using peas, beans, lentils and chickpeas to create protein-rich and gluten-free snacks, pastas and more. “While protein continues to see a strong demand, consumers are being more selective about the source,” said Jenna Blumenfeld, senior food editor at New Hope Network, in an interview with Food Business News before Expo West. “There is increasing awareness that traditional protein sources like beef, pork, animal sources, chicken and the like use a tremendous amount of water and resources, so we’re seeing bean-based protein rising.” New pulse-based snack products include Peas Please white cheddar baked pea snacks from Peeled Snacks, Brooklyn; Skinny Dippers baked black and white bean-based chips from Austin, Texas-based Beanitos; and snacking lupini beans from Brami Beans, New York. Pulses pop up in new pasta products from Explore Cuisine, Red Bank, N.J., and Modern Table Meals, Walnut Creek, Calif. (1 of 9)

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