By Lorrie Baumann
The Alimentaria Hub, part of the next edition of Alimentaria, which takes place on April 25-28, 2016 at Fira de Barcelona, will be one of the most strategic spaces for fostering innovation, business collaboration, competitiveness and the dissemination of knowledge in the food sector. The activities at the show will be based around six core themes: distribution and retail, CSR, internationalization, R&D&I and branding, nutrition, and marketing and communication. There will be new product launches as well as conferences, presentations and consumer trend analyses. The show will also include a center for business meetings and export opportunities and networking sessions to foster entrepreneurship.
Alimentaria expects to attract more than 5,000 North American trade professionals to Barcelona this April. For 2016, Alimentaria will be structured into five shows, encompassing the main food and drinks markets: Intervin (wines and spirits), Intercarn (meat and meat products), Restaurama (foodservice products), Interlact (milk and dairy products) and Multiple Foods (all kinds of confectionery, preserves, oils and premium products).
While most of the show’s exhibitors are Spanish companies, the United States is a strategic market for them. In response, the show – one of the largest European food shows – is going all out to attract more representation from North America, including hosting 800 international buyers, which includes those from the U.S. Part or all of the travel expenses will be paid for those hosted buyers, who must agree in return to have 10 to 12 business meetings with exhibitors, and the show’s management will organize those appointments, said Meritxell Puig, Director of International Expansion for Alimentaria Exhibitions.
The show attracts about 140,000 attendees to see the wares of about 4,800 exhibitors, of which 70 percent are from Spain. The thousand or so exhibitors from outside Spain represent 63 countries. Puig noted that the show’s managers are particularly looking for American importers, distributors and brokers to attend as well as representatives from large chain specialty retailers. Puig expects that the products to be seen at this year’s show will include a great variety of functional foods, products that correspond to gastronomic trends, healthier options and authentic traditional foods.
The show will also feature the Alimentaria Hub, a 4,500 square meter space at the center of the show that’s devoted to innovative products as well as a business meeting space and the conference sessions. Many of the sessions will be conducted in English, according to Puig. “If you want to export, you have to speak English,” she said.
The educational activities will include an entire seminar on reaching the halal market, which is growing rapidly in Europe, with more countries sourcing food from abroad to bring in for Muslim customers. Meanwhile, Spanish producers are racing to get halal certification for their compliant products so they can sell into that market in countries that include Malaysia, Thailand, Indonesia and the Philippines, all of which have significant Muslim populations, Puig said.
The Alimentaria Hub will play a key role in encouraging companies to internationalize their business thanks to the opening of the Export Service Counter, a service for exhibitors who want to venture into foreign markets for the first time. This new program involves experts in all the formalities necessary to take these first steps in reaching foreign markets, from insurance companies and consultancy firms to chambers of commerce and financial institutions.
Italian Foods Corporation introduced white balsamic pearls at the 2016 Winter Fancy Food Show, making it easy to bring the fun–and gourmet flair–of molecular gastronomy to American tables.
The new Romantica® white balsamic pearls are translucent, jelly-like spheres of white balsamic vinegar that are a made through the science of molecular gastronomy, said Francesca Lapiana-Krause, General Manager. The white pearls were added because of the interest in the black balsamic pearls Italian Foods Corporation began importing last year, Lapiana-Krause said.
The pearls also have been repackaged. The clear 1.75 ounce jars are topped with sleek metal lids embossed with Italian Foods Corporation’s sun face logo and wrapped in a white sleeve with the red heart that is the Romantica brand icon, Lapiana-Krause said. The sleeve leaves the sides of the jars exposed so consumers can see the tiny vinegar globes within.
Balsamic vinegar pearls deliver small bursts of sweet-tart vinegar flavor and add visual interest to dishes ranging from cocktails to dessert, Lapiana-Krause said. They pair especially well with salads, fish and meat courses, fruit desserts, or can serve as a pretty garnish, she said.
The balsamic pearls have a suggested retail price of $12.99. More information is available by calling 1.888.516.7262 or online at http://www.ItalianFoods.com and https://www.Facebook.com/LaPianaItalianFoods.
Italian Foods Corporation is introducing a new display shipper for its best-selling La Piana shelf stable stuffed pastas at the Winter Fancy Food Show.
The shipper holds 48 of the 8-ounce packages and may be used as an end cap or stand alone display, said Francesca Lapiana-Krause, general manager. It contains four flavors of the pasta and opens to about 5 feet high with a footprint of just 10 by 18 inches. Orders will be taken at the show for shipment in February, Lapiana-Krause said.
Flavors include Mezzaluna with Gorgonzola, Tortellini with Cheese, Mezzaluna with Basil Pesto, and Ravioli with Squash. All of the stuffed pastas are imported from the Lombardy region and are shelf stable for 15 months. The pastas have been repackaged into a recyclable plastic bag featuring a matte finish and elegant design of soft grey and yellow with a clear window allowing consumers to view the pasta. A squared bottom keeps the bags neatly displayed. The 8-ounce stuffed pastas have a suggested retail price of $4.99. They also are available in 1-pound boxes with a suggested retail price of $6.19 to $7.19.
By Lorrie Baumann
After its first year in operation in the United States, Boundary Bend is well on its way to achieving its objective of changing Americans’ ideas about olive oil and what it can do for them. “We’re absolutely trying to introduce Americans to the concept of fresh, more robust oils, which have the double advantage of more flavor and more health benefits,” said Boundary Bend Co-founder and Executive Chairman Rob McGavin.
Boundary Bend started its U.S. operations in Woodland, California, right around the beginning of last year and within months was winning awards at the New York International Olive Oil Competition with four Cobram Estate oils made in the U.S. – two silvers and two golds. Trees for future olive supplies were ordered last spring and will be planted this spring in western Yolo County, with more trees ordered for the upcoming year. The American operation is being headed by fifth-generation California farmer Adam Englehardt, McGavin credits Englehardt for much of the company’s success in integrating so quickly into California’s agricultural community. “He’s a great guy and is well-liked by the other farmers,” he said. “We’re very excited about the enthusiasm with which we’ve been received.”
“It’s a kind of fellowship of farmers,” McGavin continued. “As millers and marketers we can offer expertise and quality, but they’re also supporting us, as quality olive oil only comes from top-quality fruit.”
Boundary Bend is expecting to enter several oils from its 2015 harvest into competition for the 2016 NYIOOC awards and will be exhibiting with them at the Winter Fancy Food Show in New York. The company is depending on its experience in the Australian market to change what Americans look for in their olive oils. Most American olive oils are produced from the Arbequina variety of olives, which produce oil with a mild flavor and which are adaptable to being grown on trellises in California orchards where they’re planted in densities as high as 600 trees per acre. Boundary Bend prefers to plant its trees in lower densities – about 150 trees per acre – and to allow them to grow taller and bushier, so the Boundary Bend groves will look more like a walnut or almond orchard than like a typical California olive grove, which more nearly resembles a California vineyard. That opens up the possibilities for olive varieties beyond those currently under commercial production in California: 19 different varieties are being planted. Notably, Boundary Bend will be growing Picual olives, which make an oil with a very fruity flavor as well as Coratina, for a robust oil with a lot of pepperiness and bitterness on the tongue. “We’re also planting Hojiblanca and some other robust olives as well,” McGavin said. “We’re using our Australian experience to tell us what’s popular and what works and what has the wonderful antioxidants.”
McGavin expects these varieties to produce oils that will tantalize American tastes as well as win awards in next year’s NYIOOC. “We’ve got some really nice oils,” he said, adding that he believes that Americans will appreciate them for the health benefits that nutrition research has identified with extra virgin olive oils as well as for their flavors. “The health benefits are in the minor components, which are what give the oils their aroma and flavor, and we expect that having a wider variety of flavors will be popular,” he said. “The oils with high levels of antioxidants also have materially better shelf life. They stand up better to cooking because the levels of antioxidants protect the oils.”
“Published studies show that no other food comes close to extra virgin olive oil for the prevention and treatment of chronic disease, said Mary Flynn, Senior Research Dietitian and Associate Professor of Medicine, Clinical at The Miriam Hospital and Brown University. “Consumption of extra virgin olive oil has been related to decreasing the risk of heart disease, type 2 diabetes, lipid disorders, cancer, in general, and cancer of the breast, colon, GI, skin, prostate (and maybe more); osteoporosis; and Alzheimer’s disease (as well as other cognitive function issues).”
It’s not just the mono-unsaturated fat content in olive oils that are responsible for the health benefits; it’s something to do with the higher phenol content in some oils, she added. Laboratory analysis of Boundary Bend oils has demonstrated that the company is producing oils with consistently high phenol levels, she noted.
“We’re just as passionate about the health as about the flavor, but they go hand in hand,” McGavin said. “An oil that may win a show may be the healthiest oil. Healthiest food on Earth.”
Mucho Gazpacho is a delicious, refreshing and nourishing vegetable beverage made of crushed raw vegetables and savory ingredients supplied by local farmers in southeast Spain. All ingredients are natural, with no preservatives, non GMO and gluten free. A little 8-ounce bottle contains two full servings of vegetables.
For more information, call Bodega Barcelona LLC at 844.666.3503 or email firstname.lastname@example.org.
By Richard Thompson
Sriracha Pork Jerky is the latest offering from Golden Island and its line of gourmet jerkies. This fiery new addition rounds out the line of specialty beef and pork flavored jerkies that include Korean Barbeque, Kung Pao and Chili Lime. “We are focused on handcrafted, gourmet jerky,” says Stephen Silzer, Director of Marketing at Golden Island.
Originating in Taiwan over 50 years ago as a family business, Golden Island is a California-based jerky company (now owned by Tyson Foods) whose product line stands apart from competitors due to the company’s small-batch cooking process. “With origins in Taiwan, the ingredients and recipes have been passed down.” says Silzer. “This includes individually slicing and marinating each piece in small batches…. Then we either kettle cook or flame-grill our meats to best ensure…great-tasting, tender jerky.”
Golden Island sells six different flavors of jerky made with an exclusive blend of natural herbs, spices and sauces authentic to the company’s Asian roots. The three beef and three pork flavors are all high in protein and clean label – all-natural, gluten-free, no preservatives and no nitrites added.
The company’s top seller is Korean Barbeque Pork Jerky, made with garlic powder, soy sauce, sugar and sesame oil that carry’s a little sweet flavor from the marinade mixed with a savory bite from the sesame. The Grilled Barbeque Pork Jerky tastes like small shavings of honey-touched Christmas ham dropped in your mouth, giving your tongue something to celebrate.
The Beef Jerky flavors include Kung Pao, Chili Lime and Five Spice. The smoky flavor of the chili flaked speckled Kung Pao Beef Jerky adds an earthy kick to the intense tongue burn that the Kung Pao Beef Jerky is known for. It has a loyal following because of its heat, says Silzer, while the Chili Lime Beef Jerky has a nice balance of zesty lime flavor that compliments its own heat as well. The Five Spice Beef Jerky is gluten-free and starts with a little kick that retains its bold flavor from the Asian inspired sweet and spicy flavorings.
While there are no plans for additional offerings to the product line in the immediate future, the company is always looking ahead. “We are always focused on the next flavor trend and looking to expand our lineup…and existing flavors,” says Silzer.
Currently, Golden Island products can be found at Costco Wholesale, World Market and in Southern California in traditional grocery stores like Ralph’s – as well as on the company’s website. According to Silzer, “We are looking to expand into more retail and convenience stores where snacks are sold as well as embrace the penetration of Amazon.com and online grocery selling opportunities. Our focus is about delivering flavor with a moist and tender texture from our proprietary process that stands alone with the company.”
Ariston’s new Saffron Infused Olive Oil combines Ariston award-winning select extra virgin olive oil with fragrant saffron. Ariston’s Saffron Infused Olive Oil goes great with Paella and anything else that needs saffron.
Ariston’s Saffron Infused Olive Oil is one of 18 Ariston extra virgin olive oils and infused olive oils available through Ariston Specialties’ Fusti Refill and Save Program and its Fusti Freshly Poured Program. The line also includes Curry Infused Olive oil, Pesto Infused Olive oil and Truffle Infused Olive oil.
Ariston’s select Extra Virgin Olive Oil and Infused Olive Oil are produced by the company in Greece and tested three times before reaching your shelf to assure you and your customers that what you’re getting is real extra virgin olive oil. The Ariston program is versatile and can be implemented in your bakery, butcher, farm co-operative, specialty gourmet store, café – the sky is the limit.
For more information, call 860.224.7184.
On the occasion of its 40th anniversary, the Spanish trade fair Alimentaria is organizing its most international event ever at Fira de Barcelona on April 25-28, 2016, attracting companies and buyers from all over the world to promote exports and access to new markets for the almost 4,000 companies from close to 50 countries represented at the show. The newly-reorganized trade show will reflect the key markets in the food and drink industry and showcase the opportunities for growth that innovation and gastronomy can offer the sector.
In 2016, Alimentaria will be based around five themed trade shows: Intervin (wines and spirits), Intercarn (meat and meat products), Restaurama (restaurants), Interlact (milk and dairy products) and Multiple Foods (all kinds of confectionery, preserves, oils and premium products). The aim of this segmentation is to reflect market trends, strengthen the show’s position in the restaurant and gourmet sector, and make life easier for the trade professionals from the sectors of food and drink distribution, retail and imports who visit the show in search of new suppliers and products.
To promote the attendance of international visitors, Alimentaria is sending direct invitations to more than 800 selected buyers and setting up business meetings with exhibitors. Registration for the ‘Hosted Buyers’ program is already open on the show’s website to sign up key professionals from the markets of Latin America, Asia, the United States and Canada, Europe and the Middle East with an interest in buying specific products.
At the same time, other sector organisations and Spanish public administrations are organizing business meetings to attract international buyers to the fair. Examples include food and drink business meetings organized by FIAB, ICEX and Magrama, and a brokerage event organized by Acció.
The power of the gourmet experience in promoting Spanish food products will be evident in The Alimentaria Experience, a huge space housing activities, demonstrations and cooking workshops given by well-known chefs,-including Michelin-starred ones-and young up-and-coming talents. Meanwhile, innovations, trends, launches, seminars and conferences will all be featured in The Alimentaria Hub, a major space dedicated to food knowledge, which also includes business and technology.
Alimentaria is one of the world’s benchmark events for the food sector. The previous event brought together some 3,800 companies (almost one third of which were international), and 140,000 visitors, 42,000 of whom were from outside Spain.
McCormick & Company, Incorporated has unveiled its annual McCormick Flavor Forecast revealing the tantalizing trends that will shape culinary exploration and innovation – in home kitchens, at restaurants and on retail shelves – across the globe for years to come.
Among the emerging trends is a spotlight on underexplored Southeast Asian fare – Malaysian and Filipino – and the evolution of our insatiable appetite for spicy. Also featured are pulses which serve as a protein-packed canvas for delicious flavors – fitting as the United Nations celebrates 2016 as the International Year of Pulses.
“Since its inception in 2000, Flavor Forecast has been tracking the growing interest in heat and identifying upcoming spicy flavors including chipotle, peri-peri and harissa,” said McCormick Executive Chef Kevan Vetter. “Our latest report shows the next wave of this trend is complemented by tang. Look for Southeast Asian sambal sauce powered by chilies, rice vinegar and garlic to take kitchens by storm.”
Emerging Trends and Flavors Identified by a global team of McCormick chefs, food technologists and flavor experts, these trends offer a taste of 2016 and beyond:
1. Heat + Tang – Spicy finds a welcome contrast with tangy accents to elevate the eating experience.
2. Tropical Asian – The vibrant cuisine and distinctive flavors of Malaysia and the Philippines draw attention from adventurous palates seeking bold new tastes.
3. Blends with Benefits – Flavorful herbs and spices add everyday versatility to good-for-you ingredients.
4. Alternative “Pulse” Proteins – Packed with protein and nutrients, pulses are elevated when paired with delicious ingredients.
5. Ancestral Flavors – Modern dishes reconnect with native ingredients to celebrate food that tastes real, pure and satisfying.
6. Culinary-Infused Sips – Three classic culinary techniques provide new tastes and inspiration in the creation of the latest libations.
“Flavor Forecast is a catalyst for innovation,” said Vetter. “Around the world this year, we’re launching 56 new consumer products inspired by Flavor Forecast trends, and we’re working with our customers across the food industry – from chain restaurants to beverage and snack producers – to help them do the same.”
For mouthwatering recipes, images and more ways to explore this year’s top flavors, visit FlavorForecast.com.