The Specialty Food Association reports: “Vegan barbecue, better-for-you ice cream, and bold snacks are some of the 2018 summer trends” predicted by industry research firm Mintel.
Vegan bbq? That has yet to cross my transom as well as my consciousness. However I personally have been experimenting with some vegan food products. To be sure, as more tasty ingredients and preparation methods become available,
The other day I noticed a second low-calorie ice cream at the supermarket along with Halo Top, one of the country’s best sellers, and Ben & Jerry’s own super low cal offering. While the “better-for-you” designation is up for debate, when you read the ingredients labels, there’s no doubt the allure of pounding a guilt-free pint is real. ( On this recent trip, I opted for a frozen coconut “milque”* indulgence instead.)
A Bevy of Bold Snacks
As for bold snacks, I saw with my very eyes and tasted with my very mouth the newish line of Farmhouse Culture organic sauerkraut chips, made with 50% kraut.
Strong flavors on snacks quenches cravings and leaves a nice after-taste long after the bag is gone. The “bold flavors” trend is not limited to snacks: The 2018 Specialty Food Association Sofi award winners in the sauce and dip category are all salsas.
I had the chance to demo the probiotic Dill and Sea Salt Krisp flavors with my friend and natural food sales rockstar Heather at a tech company, as part of an employee snack-tasting fair run by corporate kitchen foodservice vendor Bluestar Refreshment Services.
Literally everyone, except one dude, loved the chips…but the number who yearned for the Smoked Jalapeno Kraut Krisps (advertised on our banner) was interesting. I myself am hooked on smoked paprika and chipotle. (You can try the Kraut Krisps with that juicy Thrive promo you’ll find here on the blog.)
This tasting was a big hit. Vendors spanned from juice and coffees to snack bars, jerky, and of course lots of candy. We agreed that Silicon Valley should have an episode with employees tasting potential snack foods for the Hooli kitchen.
Stay tuned for a report on what’s really trending at the Summer Fancy Food Show – see you there?
*In case you missed it, France no longer allows the use of “milk” for non-dairy products.
