Plant-based products and functional foods trending among new product launches.
Renewal Mill unveiled three new products at Specialty Food Live!: Upcycled Sugar Cookie Mix, Upcycled Oat Chocolate Chip Cookie Mix and Upcycled High-Protein Oat Milk Flour. The offerings are vegan, gluten-free and non-GMO. The sugar cookie mix features okara flour (upcycled from soymilk production), and the oat chocolate chip cookie mix features oat milk flour (upcycled from oat milk production).
Maple syrup maker Runamok Maple has expanded into the cocktail space with a new collection of maple cocktail syrups and bitters. The line of cocktail mixers features four syrups — Maple Old Fashioned, Maple Tonic, Smoked Old Fashioned, and Maple Ginger Mule — along with three kinds of bitters — Floral Maple, Aromatic Maple, and Orange Maple.
The Maple Old Fashioned syrup blends Vermont maple syrup with Runamok’s bitters, orange and cherry.
The Maple Tonic combines maple syrup with quinine extract, lemon and lime.
The Smoked Old Fashioned syrup features smoked pecan wood maple syrup.
The Maple Ginger Mule syrup is made with maple syrup, ginger and lime.
The Floral Maple bitters feature rose, citrus and clove on a maple base.
The Aromatic Maple bitters features sarsaparilla and vanilla bean on a base of maple, cinnamon, clove and allspice.
The Orange Maple Bitters feature citrus on a subtle maple base.
“At Runamok Maple, we have been creating cocktails using our infused and smoked maple syrups since we started production,” said Laura Sorkin, co-founder of Runamok Maple. “Through our experimentation over the years, we have come to realize that our maple-based creations are, to this day, some of our favorite cocktails. With the launch of our new cocktail syrups and bitters, we want our customers to experience those same flavors that we have been sharing with our family and friends.”
Fifth Taste Foods showcased its new line of oo'mämė brand Chile Crisp spicy umami condiments. The globally inspired offerings are made in small batches and come in four varieties.
The Chinese Chile Crisp, inspired by Chengdu, China, features Szechuan flavors, including mala peppercorns, fermented black beans, garlic, shallots, ginger, peanuts and white sesame seeds.
The Mexican Chile Crisp, inspired by Oaxaca, Mexico, is made with pepitas, mango, fermented black beans, agave nectar, Mexican chilis, chipotle chile flakes, onion, red pepper flakes, orange peel, ground morita and chipotle.
The Indian Chile Crisp, inspired by Kerala, India, contains papaya, fermented black beans, peanuts, red pepper, coconut, reshampati pepper flakes, onion, turmeric, cumin, fennel, masala spice blend, tamarind and Kashmiri chile.
The Moroccan Chile Crisp, inspired by Fez, Morocco, includes crushed red pepper, almonds, figs, fermented black beans, ginger, garlic, quatre spice, sesame seeds, Aleppo pepper, orange peel, korintje cinnamon, berber spice blend and ajwain.
“I created Fifth Taste Foods to put the power of oo’mämē in everyone’s kitchen,” said Mark Engel, founder and chief executive officer of Fifth Taste Foods. “The goal is to empower cooks, regardless of experience level, to prepare and enjoy great tasting, spicy food that celebrates the traditions of faraway lands. Pick up a jar of oo'mämė — the ultimate chile crisp — and use it as your secret ingredient to connect with the people you love.”
UnbelievaBread, LLC unveiled its new high protein, low-carb burger buns at Specialty Food Live! UnbelievaBuns have more protein than beef, chicken or pork and virtually no carbs, according to the company. The buns are made with wheat gluten, oats, almonds, flax, wheat protein, wheat starch, yeast, stevia, olive oil and salt. Vegan and non-GMO, UnbelievaBuns contain 119 calories, 17 grams of protein and 1.8 net carbs with no added sugars per serving.
“We have created a new way to make bread, one that meets the consumer demands of today,” said Jerrod Adkins, owner of UnbelievaBread. “Consumers demand more protein, less carbs, less sugar, and our product delivers that.”
Hippie Snacks debuted Almond Crisps, a grain-free, gluten-free, plant-based, paleo-friendly snack with 5 to 6 grams of protein per serving. The Non-GMO Project verified crisps are made with almonds, cassava flour, almond flour, sesame seeds, sunflower seeds, tapioca starch, hemp seeds and pyllium husk. Flavors include sea salt, rosemary and Cheezy Chive, featuring a plant-based white cheddar flavored seasoning.
“What differentiates us from many competitors is our focus on using exciting whole foods as our main ingredient,” said Ian Walker, president and founder of Hippie Snacks. “It can definitely be more challenging from a product development standpoint but comes through with superior taste in the final product. Taste is always our No. 1 criteria in our R&D meetings. We worked for almost a year to get the plant-based cheese flavor to where it is now, and we couldn’t be happier with the end result. The Almond Cheeze flavored crisps are dangerously binge worthy.”
Zelos LLC introduced Greek Cuisine Classics blends of herbs and spices. The lineup includes three mixes: Greek Shepherd’s Souvlaki and BBQ Mix, Greek Granny’s Tzatziki Mix, and Greek Farmer’s Salad Mix.
The Greek Shepherd’s Souvlaki and BBQ Mix features thyme, rosemary, coriander, peppercorns, sea salt, smoked paprika, pepper flakes, chili, cumin, onion, garlic, turmeric and mustard seeds.
The Greek Granny’s Tzatsiki Mix blends garlic, sweet paprika, sea salt, dill and peppercorns.
The Greek Farmer’s Salad Mix combines oregano, thyme, basil, sumac, onion flakes, pepper flakes, flaxseed seeds and sea salt.
Schuman Cheese launched Cello Snack Packs, featuring cheeses paired with dried fruit and roasted nuts. The on-the-go snacks come in two varieties: Copper Kettle cheese, lemon ginger cherries and praline pecans; and Fontal cheese, dried blueberries and lemon praline almonds.
“As the demand for healthier snack options continues to grow, Cello Snack Packs provide something new and different to enjoy while snacking at home or on the go,” said Mike Currie, marketing director at Schuman Cheese. “Consumers want snacks that are easy, portable and portion-controlled, which is why we have created individualized portions of our most celebrated cheeses in a time when food safety is of the utmost importance.”
Seed Ranch Flavor Co. debuted its new Truffle Hound hot sauce, made with chickpea miso, tomato, garlic, summer truffles, dates, chile de arbol and ghost pepper.
“We created a truffle hot sauce our way — with deep, rich flavor from real ingredients and no additives,” said David Delcourt, co-founder of Seed Ranch Flavor Co. “Truffle Hound has become an instant favorite for every meal. I wanted our customers to be able to eat truffles every day and experience that incredible umami-bomb taste, from my kitchen to theirs.”
Real Treat Kitchen Ltd. introduced its Real Treat Pantry line of USDA certified organic gourmet cookies made in small batches. Inspired by nostalgic flavors, the cookies come in four flavors: brown sugar shortbread, oatmeal raisin, chocolate chunk, and gluten-free dark chocolate almond with sea salt.
“For too long, organic treats have fallen into the category of ‘consolation prize food’ … We are here to change that,” said Jacqueline Day, founder of Real Treat. “People love our cookies because they are indulgent and taste like a cookie, not like health food masquerading as a treat.”
Laura’s Gourmet Granola added two new flavors to its lineup of gourmet granolas.
New Dark Chocolate Crunch granola is a limited-edition flavor made with whole rolled oats, canola oil, coconut sugar, 100% dark unsweetened chocolate, blue agave nectar, hemp protein, cocoa, kosher salt and spices.
Blueberry Bliss Crunch granola features whole rolled oats, dried fruits, blue agave nectar and vanilla.
“The natural ingredients that make up each bag are real, simple and clean,” said Laura Briscoe, chef and founder of Laura’s Gourmet Granola. “Consumers can easily read each label and know exactly what’s in the granola.”
Teeccino showed its two new lines of wellness teas — one featuring adaptogenic mushrooms and botanicals and the other featuring prebiotic herbs and extracts.
Teeccino’s Mushroom Adaptogen Blends come in six varieties: Lion’s Mane Rhodiola Rose, Tremella Tulsi Cardamom, Cordyceps Schisandra Cinnamon Berry, Chaga Ashwagandha Butterscotch Cream, Turkey Tail Astragalus Toasted Maple, and Reishi Eleuthero French Roast.
The Prebiotic Superboost Blends combine roasted chicory root with two plant-based prebiotics, vegan GOS, galacto-oligosaccharide. and organic XOS, xylo-oligosaccahride. Flavors include Macadamia nut, dark chocolate, and Mango Lemon Balm.
“Our mission is to help consumers achieve optimal health, and we’re excited to share these new collections, which incorporate effective dosages of functional mushrooms and adaptogenic herbs to combat stress and two plant-based prebiotics to support a healthy microbiome,” said Caroline MacDougall, chief executive officer and founder of Teeccino. “Our tea bags, which hold three times the quantity of standard tea bags, allow us to put the same quantity of each functional ingredient in our teas as you would find in a nutritional supplement — being the only tea brand on the market to do so.”
A round up of innovations from food entrepreneurs throughout the United States.