10 brands I recommend from Winter Fancy Food Show 2019 in SFComments Off on 10 brands I recommend from Winter Fancy Food Show 2019 in SF
I attended the Winter Fancy Food Show this year in San Francisco. This food-industry trade show features 80,000+ specialty food and beverages as well as thousands of new products, industry networking events, and 1,400+ exhibitors from around the planet.
I was able to try hundreds of new products coming to the food industry. These are the 10 brands that left the biggest impression on me and that I’m recommending to my readers.
- Ithaca Cold-Crafted Hummus: A premium hummus brand that is achieved by using cold processing techniques that preserve nutrients that are normally lost when heating ingredients to make hummus. There are no GMOs, no preservatives, no citric acids, no artificial ingredients, no canola, and no soy. What’s really incredible is how fresh this hummus tastes with each bite. My favorite flavors were the garlic hummus and lemon dill.
- Proud Label: This is a new brand that makes spreads made with different vegetables. It was in the Incubator Village at the Fancy Food Show. Each one I tried was truly delicious with my favorite being the Product Label Red that is made with beets and pepper. It tasted like it would go great on a breakfast item (maybe even some Huevos Rancheros). The Proud Label Orange was also delicious and uses carrots, cauliflower, and spices to create a great spread. I hope to see these in stores soon.
- Blue Evolution: An incubator that grows seaweed in Baja California and Alaska and is finding new ways to introduce them the public. Right now they sell penne and rotini pasta to the public, but soon they will release seaweed popcorn which was an awesome experience to try and is something I’ve never thought of doing before. I want more soon.
- Ocean’s Halo: Speaking of seaweed. It seemed to be an emerging trend at the Fancy Food Show. Ocean’s Halo had a variety of products on display but their kelp-based ramen broth blew me away as well as their soy less sauces made with seaweed. There are so many things I want to try now from this brand after this experience.
- Villa Piva Jucies: Southern Brazil is creating 100% natural juices that have no preservatives, no added water, no added sugar, and juices that are gluten-free and lactose-free. They are quite tasty and my favorite was the apple juice made with hibiscus, cinnamon, and ginger. Their tangerine juice was also quite tasty and is made with lemongrass. I’d recommend giving them a look.
- Exotic Food Thailand: This brand from Thailand is beginning to sell Thai chili sauces made with Stevia which is a nice alternative to the sugary Thai products currently on the market and can be helpful for diabetics who still want to have some sweeter flavor in their food. Upon sampling these sauces, even I would make the switch if the product becomes available to me.
- Shimadaya: This Japanese brand makes Shin Uchi Frozen Ramen which was probably one of the booths I ran past the quickest, but actually had a lasting impression because it tasted quite good and requires very little preparation. Just 20-40 seconds boiling depending on whether you want standard or thick noodles. This product is not out just yet on the market, but is coming soon.
- Roam Free Bison Bites: Food with a mission describes Roam Free Bison Bites. The owner, Brittany Masters, hopes to make grass-fed bison a staple of the American diet again. She owns a sustainable start-up ranch in Western Montana that smokes premium bison meat in small batches and flavors with organic spices. The bison jerky snacks are high protein (24 grams per snack) and sugar-free. Farmers need Americans to eat bison again to help make their farms grow and become more sustainable. Personally, I found the snacks to be quick yummy and healthier than beef jerky.
- The Swiss Rosti: This is a product from Portland, Oregon that can be used as snack, side dish, or hor d’oeuvre and is made with vegetables blended with potatoes or sweet potatoes. The one I tried was the Curry Lentil flavor whcih is made with shredded parsnip, carrot and potato filled with Curried Acorn Squash and Cauliflower. It was gluten-free, vegan, and incredibly delicious! I would buy these.
- Aedan Foods: This is a local SF food business that makes fermented rice with something called koji which can be used as a food starter for different dishes. They offer different fermented items for cooking including miso, shio koji, amazake, and sagohachi. Their products use non-GMO and organic ingredients. I tried the shio koji and it was delicious. Fermentation is so important in Asian food cuisines and there is plenty of ways this can be used in cooking. I’ve never seen something like it in the Southeast. There’s a bit of a learning curve to their products, but they have recipes and plenty of information on their website.
Until next time!