FABI Awards showcase ‘what’s new and what’s next in food service.’
From Atalanta Corp., DeMedici Imports A L’Olivier Basque Pepper Fruit Vinegar is made from bell peppers and the Piment d’Espelette pepper of the Basque region and may be used to glaze lamb, poultry, vegetables or calamari.
The Uncut Breakfast Sausage Patty from Before the Butcher is plant-based and gluten-free with a savory, slightly spicy flavor.
Made with peas, brown rice, mung beans, coconut oil and beets, Beyond Meat’s Beyond Beef is a plant-based product that looks and cooks like ground beef.
Bravadough! gluten-free vegan cookies by Wild Flour Bakery, L.L.C. are available in dark chocolate chip, oatmeal cranberry, double chocolate fudge and peanut butter. The products are frozen, ready to defrost and bake, or as a dry mix.
From the Coca-Cola Co., Odwalla Craft Ades are infused with herbs, spices and botanicals and sweetened with cane sugar. Flavors include blackberry basil lemonade, lavender mint lemonade, spicy watermelon lemonade, tangerine passionfruit lemonade, strawberry guava lemonade and pomegranate limeade.
La Padella Saute Oil from Corto Olive Oil Co. blends rice bran oil, extra virgin olive oil, avocado oil and grapeseed oil.
FabaButter from Fora is a plant-based substitute that bakes, clarifies and browns like dairy butter. The product is made with upcycled aquafaba, a food waste ingredient that adds depth and flavor.
Inspired by Central Mexican street food, ReadyCarved Al Pastor Pork Slices from Grecian Delight Foods are pork cuts marinated in savory chilies, garlic powder and spices. Grecian Delight’s ReadyCarved Natural Halal Shawarma Slices feature chicken, beef or lamb marinated in a blend of Mediterranean spices. Skhug Sauce, a popular Middle Eastern condiment, combines serrano, green bell, poblano and red bell peppers with garlic, cilantro and lemon juice.
Jasberry Rice from Green Spot Foods is certified organic and contains more antioxidants than quinoa, brown rice and forbidden rice, according to the company.
G.S. Gelato’s Plant-Based Cold Brew Coffee Frozen Dessert is free of gluten, dairy and genetically modified ingredients and may be served as a standalone dessert or added to coffees or shakes.
The latest iteration of the Impossible Burger from Impossible Foods features a juicier, beefier texture and taste with 30% less sodium and 40% less saturated fat than the original recipe. The new formulation includes soy protein, sunflower oil and methylcellulose, a plant-based culinary binder.
Kronos Foods’ oven-baked Turducken roast combines layers of turkey, duck and chicken with Cajun spices and cornbread stuffing. The product is available in a heat-and-serve format as a whole loaf or pre-sliced portions.
Available in lemonade and grapefruit varieties, La Colombe Coffee Roasters’ Cold Brew Shandy pairs organic cold-brew coffee with citrus flavors to create a light, refreshing beverage.
Saute and Serve from LP Foods are individually portioned gourmet shrimp dishes featuring stocks, vegetables, herbs and spices.
From Mama La’s Kitchen, Cajun Boudin Eggrolls contain pork, pork liver, rice, parsley and green onion in a crispy, crunchy skin. The product combines Vietnamese and Creole cuisines.
Natalie’s Holistic Cold-Pressed Juices are made from five ingredients or fewer and contain botanicals, spices and “superfood” ingredients.
From PepsiCo Foodservice, Half Naked Juice has 50% less sugar than the leading 100% juice smoothie, according to the company. Flavors include peach ginger, watermelon passionfruit, and greens. PepsiCo’s Sabra Breakfast range pairs whole toast with avocado spread or everything bagel-inspired hummus.
Rodoula’s Traditional Crinkly Greek Pie is vegan with three layers of dough, herbs and extra virgin olive oil.
Sabinto Tartufi’s Black Truffle Pate features a savory blend of black summer truffles, champignon mushrooms, porcini mushrooms and sunflower oil that may be used as a spread, drizzled on pizza or folded into cream sauces.
From Sevillo Fine Foods, Fire Grilled Edamame is seasoned with olive oil, sea salt and black pepper and grilled over an open flame. Slow Roasted Yellow Bruschetta features yellow slow-roasted tomatoes diced and tossed with oil, basil and garlic.
Edamame Spread from Sud’n’Sol is a mix of edamame, mint and lemon and may be used as a light spread or dip. Slow Roasted Green Tomato Segments are partially dried in low temperature ovens, then lightly coated in oil and seasoned with Mediterranean spices.
Trident Seafoods 10g Protein Noodles are gluten-free and made with Alaska pollack. The noodles are fully cooked and may be served hot or cold. Each serving has 10 grams of protein and 70 calories.
Jimmy Dean Sausage & Gravy Stuffed Hash Brown from Tyson Foods Inc. is a handheld snack featuring crispy potato hash browns stuffed with gravy and sausage crumbles.
Venice Bakery’s Gluten-Free Vegan Cauliflower Pizza Crust is plant-based and allergen-free. Gluten-Free Beet Root, Sweet Potato and Zucchini Pizza Crusts are grain-free and include Parmesan or mozzarella cheese.
From Wagshal’s Imports, Caviaroli Drops by Albert Adria are described as “liquid olives” encased in a light, gelatin shell and may be used as a snack or in a dish or drink. Caviaroli Flavor Infused Extra Virgin Olive Oil Caviar and Caviaroli Vinegar Pearls are small capsules made with monosodium alginate and calcium chloride. Oil flavors include wasabi, truffle and basil, while vinegar varieties are Pedro Ximenez, modena and pomegranate.