Kate Hudson, Founder of INBLOOM
MICHAEL POLITZ Michael@fb101.com
DIRECTOR & EDITOR-IN-CHIEF
LAUREN KANE Lauren.Kane@fbmagazine.com
SOCIAL MEDIA CONTENT MANAGER
SHELBY POLITZ Shelby.Politz@fbmagazine.co
EUROPEAN FOOD ADVISOR
ATTILIO BORRA Attilio.Borra@fbmagazine.co
DIRECTOR OF PROGRAMMATIC SALES
BARB ROGERS Programmatic@fbmagazine.com
NATIONAL ACCOUNT DIRECTOR
MIKE LEVINE Mike.Levine@fbmagazine.co
SENIOR ACCOUNT MANAGER
SUSAN GOLD Susan.Gold@fbmagazine.com
ANITA DAVID Anita.David@fbmagazine.co
COLLIN MILLINGTON Collin@fb101.com
We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles
of its author,
Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article
organization or public relation firm. Food & Beverage Magazine
with any other food and
Page 3 | Food & Beverage Magazine v April Issue 2023 Contents April 2023 Inside this issue COVER FEATURE PAGE 5 5 Cover Feature: Kate Hudson 22 Benny’s on the Beach 25 Snax-Satonal: Debut Cereal Pop 26 EIN and the DriveH2 Movement Pre-Oscar Gala Fundraiser 29 Exploring Internatonal Foods & Nutriton with Atlio Borra 32 Heart & Grits 34 Padma Lakshmi
The importance of Plant-Based Food Alternatves
Trends in Plant Based Foods
CraftHaus Brewery Celebrates Rebel Spirit
Special Feature: Plant Based Trending Products
April Issue 2023 36 39 41 45 49 52 74
34 PAGE 45 PAGE 49
by Kate Hudson makes wellness more accessible.
By Debbie Hall
Kate Hudson personifes beauty, grace, success, health, and wellness. Along with her thriving entertainment career, she has added entrepreneurship to her impressive list of accomplishments. Her latest venture, INBLOOM, captures her passion for her goal to make wellness more accessible.
Nutrition is the foundation for how a person looks, feels, acts, and thinks. The herbalists and certifed nutritionists on the INBLOOM team have combined their expertise and talent to develop exceptional products. These nutritious powers help the body and mind achieve their potential, providing complete nourishment using nature.
All the blends are made from whole foods and plants with nothing synthetic added. INBLOOM essential herbs, minerals, vitamins, and compounds are presented as nature created them to help achieve balance and enrich life.
“INBLOOM is an extension of how I grew up and was raised by a mother who respected her body and embraced wellness. She would share all that information with us kids,” explains Hudson. “I have always felt connected with balancing how to have a fun life, indulge sometimes and still be strong and healthy.”
She discovered that what was available to her to maintain health and wellness was not available to many consumers across the country. “I call it democratizing wellness,” says Hudson, who believes everyone should be able to have
access to products that can increase longevity in life. “I started thinking how I could create a company that could speak to the products that help support our health.”
She wanted to incorporate ingredients she is passionate about with an active lifestyle, and Hudson wanted to develop products to support nutrition. INBLOOM products are plant-based, gluten-free, with no synthetic ingredients, nonGMO, and sugar-free with several vegan items.
One aspect to consider is that many people, including Hudson, do not like taking pills. There are some health regimens combining supplements that can include swallowing a number of pills daily. It is also easy to lose track of what pills were ingested.
With INBLOOM, the products are combined with food and beverages, immediately absorbing its nutritional benefts.
Hudson wants to reach out to those consumers who are just learning about the benefts of nutrition for health and wellness, as well as those looking for great products. She created the products that she felt were the most necessary for a healthy and active lifestyle with the best products. Hudson researched and developed products that would support areas of wellness that are most discussed and needed.
April Issue 2023
Hudson wants to rach out to those consumers who ar just learning about the benefits of nutriton for health and wellness, as well as those lookng for grat prducts.
She has a goal to help people discover that the things that they love ar actually sustainable.
“I took the holistic approach, really looking and understanding how vitamins are best absorbed. I looked into how we can get the best efcacy out of a mixture and concoction of products and plants and try to make a superior product,” she explains.
Sustainability is also fundamental to Hudson and INBLOOM. “I think about 10 years ago; I had a conversation with someone who really inspired me and made me look at how much waste we create. How do we change the way we look at living sustainably, and how do we do that in a way that doesn’t feel daunting to people?”
She has a goal to help people discover that the things that they love are actually sustainable. This includes packaging that can be created to come as close to zero waste as possible. Hudson is also looking at sustainable practices involving food, especially plant-based products.
“When someone falls in love with [my] product and discovers that so much care for our planet is put into it, they will trust the product and mission and become more loyal to it. They know our goal is to do what is best for us and the planet,” says Hudson. “I think that everyone should be doing this. We need to be taking care of ourselves and our earth.”
Another sustainability feature of the product ofers single serves and enviro-pouches for reflling the powders. The fully degradable biopouch (18 months), developed by INBLOOM, sets the company apart. Hudson knew many consumers would place the packaging in their recyclable bins and believed they were helping the planet. However, as Hudson researched recycling more deeply, she discovered that many papers and pouches needed to be sent to a specialized recycling center, and many ended up in a landfll. Hudson recognized the importance of creating the correct recyclable pouch.
INBLOOM chose beautiful glass containers to create that elevated feeling that all products can be displayed as part of a luxurious lifestyle. Reflling these glass containers has minimal impact on the planet, and the carbon footprint is reduced. Their products, using plants, are also sustainable and add to the health of the planet instead of increasing the carbon footprint with processing.
“We make certain that we use the highest standard of sources that are kind to the earth,” she says.
Hudson also entered the spirit industry with her vodka company, King St. (kingstvodka.com), because she likes vodka. “This is all about balance, and I love a great cocktail. I got into the industry before every celebrity had [a spirit or wine] brand. There were so few women in this very maledominated industry. Women purchase 53 to 56 percent of vodka. Every time I looked at vodka, I didn’t look at the bottle. The same happened when I went to a bar, the bottle of vodka was not very pretty, yet it was consumed so much. I wanted to make the purest vodka and make certain it is sustainable.”
“When someone falls in love with [my] prduct and discovers that so much car for our planet is put into it, they will trust the prduct and mission and become mor loyal to it. They know our goal is to do what is best for us and the planet,” says Hudson.
She would research how the corn was harvested, adding the cleanest ingredients and distilling it seven times so that when someone drinks King St. vodka, they drink the purest vodka. Hudson also made certain that the vodka was low in sugar. “I like vodka martinis and vodka and soda, and I didn’t want to drink something with a crazy bite but smooth and easy,” Hudson states. “This is a fun and creative space and connects people in the industry, bringing me a lot of good times.”
Hudson is very connected to the World Food Programme (wfp.org), the 2020 Nobel Peace Prize Laureate honored by the United Nations is a humanitarian organization saving lives in emergencies. The organization uses food assistance to help develop stability, peace, and prosperity for people they serve who are recovering from confict, disasters, and the impact of climate change. The organization resonates with Hudson with her passions and highlights areas that need support.
“I am in the nutrition business, and I believe we all have a responsibility to connect to those who don’t have the privilege to eat a meal,” she says.
As for INBLOOM, “we get so many nutrients from food; a healthy diet and the way we eat is everything,” explains Hudson. “It is how we feed our brain, muscles, and body and is completely connected to our mental health. I have always been very passionate about bringing more knowledge and education about what we ingest. We know that plants and plant-based eating are so good for us. People also love to experiment with food, and it is hard to be disciplined with food. If I can help in any way to create an easier way for people to get connected to put things into their system that will make them feel good, then I feel I have accomplished what I wanted with INBLOOM.”
Visit Kate’s Kitchen for recipe inspiration and turn powder products into delicious elixirs, smoothies, cocktails, and other wellness treats. To join the afliate program, click here. For more information, visit INBLOOM at tobeinbloom.com and follow on Instagram @tobeinbloom.
As for INBLOOM, “we get so many nutrients frm food; a healthy diet and the way we eat is everything,” explains Hudson. “It is how we feed our brin, muscles, and body and is completely connected to our mental health.
Ingrdient Chocolate Avocado Pudding
What do you get when you ask an Intuitive Nutrition
Coach for a dessert recipe? This Chocolate Avocado
Pudding - so delicious you won’t believe that it’s actually ‘healthy’. With just 3 ingredients, this recipe showcases our best selling Clean Green Protein in Chocolate at its best.
Created by: @completelygolden on Instagram
Add all ingredients to a food processor or blender. Blend until smooth. Will keep in the refrigerator for up to four days.
1 Scoop INBLOOM Clean Green Protein Powder (Chocolate)
1 Ripe Avocado
1 tbsp Maple Syrup
What You’ll Need
Green Protein (Chocolate)
Plant Protein & Anti-Stress
Page 17 | Food & Beverage Magazine v April Issue 2023
Share your favorite wellness recipes with us here, firstname.lastname@example.org or @tobeinbloom #beinginbloom for a chance to be added to Kate’s Kitchen.
Mix ingredients together. Cover it up and place in refrigerator overnight. Top of with walnuts and blackberries.
1 Mashed Banana
2 Tablespoons Of Chia Seeds
A Couple Dashes Of Cinnamon
1 Cup Steel-Cut Oats Or Oats Of Your Choice
2 Scoops Chocolate Green Protein
1 Cup Of Milk Of Your Choice Share
Crunchy, Nutty Overnight Oats
Creamy, nutty, with just the right amount of crunch.
April Issue 2023 v Food & Beverage Magazine | Page 18
your favorite wellness recipes with us here, email@example.com or @tobeinbloom #beinginbloom for a chance to be added to Kate’s Kitchen.
Frzen Choconana Bites
Featuring our nootropic, and chocolate favor powder, Brain Flow, these frozen banana bites are a dream. A quick and easy treat for afternoon pick me ups, or after dinner sweetness, without the guilts. Creamy banana delivers a sweet potassium boost, and Brain Flow will help calm an overactive mind and fnd focus.
Slice two bananas into thin, bite sized pieces
Melt dark chocolate chips and coconut oil on stovetop or by microwave
Add INBLOOM Brain Flow to melted chocolate mixture and stir until smoothly combined
Prepare a tray or plate and line it with parchment paper (make sure it fts in your freezer)
Dip banana slices in chocolate Brain Flow mixture and lay on parchment lined tray
Once all banana slices are dipped and laid fat, garnish with dried coconut, strawberry, or other delicious toppings of your choice and freeze.
2 Bananas, Sliced
1/2 Cup of Dark Chocolate Chips
Teaspoon of Coconut Oil
2 Servings of INBLOOM Brain Flow
Dried Coconut, Strawberries, or Other Toppings
Page 19 | Food & Beverage Magazine v April Issue 2023 Recipes
Created by: @sugarandbryce on Instagram
Brain Flow Enviropouch Full-spectrum formula for focus and clarity Share your favorite wellness recipes with us here, firstname.lastname@example.org or @tobeinbloom #beinginbloom for a chance to be added to Kate’s Kitchen.
Add peaches, banana and mangoes, coconut milk into the blender
Pour Smoothie into a serving glass
Add 2 scoops of Brain Flow into the smoothie and whisk it in with the air frother.
Optional: Garnish with some hemp or fax seeds, rose or even fresh slices of peaches
2 Cups Of Peaches
2 Cup Of Mango
1.5 Cup Of Reduce Fat Coconut Milk
2 Servings Of INBLOOM BRAIN FLOW
Add More Water To It If Needed - Optional
Get Up & Glow Mango Smoothie
What You’ll Need
April Issue 2023 v Food & Beverage Magazine | Page 20
This dreamy mango blend by Reiki Master and Soundhealer, Nicole, will brighten your spirit, sharpen your mind and illuminate your skin all at once.
Created by: @nicole_rutsch on Instagram
your favorite wellness recipes with
here, email@example.com or @tobeinbloom #beinginbloom for a chance to be added to Kate’s Kitchen.
Brain Flow Enviropouch Full-spectrum formula for focus and clarity
VACATION ON A PLATE
How Benny’s on the Beach Became an Institution
By Ryan Slattery
Sometimes things just seem to fall into place. That’s the story of Benny’s on the Beach.
Owner Lee Lipton, then in the clothing business, saw the pier restaurant in Lake Worth Beach, from an ofce window and wondered about the possibilities. Back then, a full decade ago, it was just an early morning spot–simply serving breakfast.
Jeremy Hanlon graduated college with a fnance degree and a knack for cooking. He realized the Wall Street thing wasn’t his “cup of tea” as he says so he decided to pursue culinary school in Manhattan. Entering a cooking competition judged by Charlie Trotter, he impressed the late chef enough to earn a job in one of his kitchens in Chicago. But Hanlon wanted to get back to Manhattan and Trotter set him up with Daniel Boulud, who Hanlon worked with for fve years honing his skills.
April Issue 2023 v Food & Beverage Magazine | Page 22
Fast forward a couple years and Hanlon was working as a personal chef deep in Florida when Lipton hired him to cook for his extravagant 50th birthday party. The two kept in contact and became business partners when Lipton bought Benny’s on the Beach in 2013. It’s become a perfect match. Together, along with Lipton’s sons Max and Dylan, they’ve created a destination restaurant.
Benny’s opened on the pier in 1986. When Lipton took over he wanted to turn it into an all-day gathering spot. A place people would go out of their way for. But oddly, he didn’t change the name.
“I know I never met a Benny or heard of one,” he says. “We don’t know why it was named that. Someone said it was named after the hundred dollar bill, but I don’t know.”
Well, it’s making Benjamin’s now. What Benny’s does is feed people. “Turning tables is what we do,” says Lipton of the 2,000-plus diners who pass through the restaurant on a daily basis. Since Lipton took over, stafng at Benny’s has jumped from 20 employees to nearly 200.
A few miles south of West Palm Beach, the restaurant draws on your typical hungry vacationing beachgoers but has established itself as a dining spot for celebrities. Singer Jon Bon Jovi, tennis champ Serena Williams and chefs Gordon Ramsay and Guy Fieri have all stopped by.
The menu is stacked with fresh fsh and seafood dishes. There’s peel ‘n eat shrimp, overstuffed lobster rolls, a seared tuna tostada, seafood paella and chicken and wafes. For Hanlon the focus is on freshness and quality. “We only use the very best ingredients,” he says.
Likewise, the cocktail program refects the laidback, beach vacation vibe Benny’s strives to create, says Dylan Lipton.
“Our pride and joy is Max’s Pineapple Colada, which is a presented inside the shell of a pineapple. What makes it unique is not only its visual acumen, but the fresh ingredients we use. It evolved over time to include quality coconut rum, fresh-pressed pineapple juice and housemade cream of coconut, blended to order.”
Page 23 | Food & Beverage Magazine v April Issue 2023
Because they sell 100 or so a day, Benny’s has a whole team dedicated to the drink whose sole job is to core, juice and make the drink. They use the entire pineapple in the cocktail’s preparation so nothing goes to waste.
But the Pina Colada isn’t the only specialty cocktail on the menu. Benny’s prides itself on fresh juicing all its drinks. Another hit is the Sea Monster. A Bloody Mary overfowing with snow crab legs, cocktail shrimp, fresh fruits and vegetables. As the food and cocktail menu suggests, Benny’s is all about the fne details and vacation experience.
And expansion could be in the works. Lipton says he’s been contacted by two major hotel groups to bring the concept to seaside resorts. Something, he says he’s considering. “This would ft perfectly at a pool or beach club somewhere, so you never know,” he says.
April Issue 2023 v Food & Beverage Magazine | Page 24
FOR HANLON THE FOCUS IS ON FRESHNESS AND QUALITY.
“WE ONLY USE THE VERY BEST INGREDIENTS,” HE SAYS.
SNAX-SATIONAL BRANDS LATEST DEBUT “CEREAL POP” CONTINUES TO INNOVATE WITH LATEST EXCITING FLAVOR COCOA PEBBLES®
The Snack Industry Leader’s Latest Brand Expansion Offcially Launches At Publix Retail Stores And Online Just In Time For National Cereal Day
SNAX-Sational Brands’ premiere popcorn brand Cookie Pop and Candy Pop ofcially launch CEREAL POP MADE WITH COCOA PEBBLES® into PUBLIX grocery retailers, along with CEREAL POP MADE WITH FRUITY PEBBLES® premiere grocery store chain, available now. Additional retail chains are scheduled to onboard the dynamic duo this spring.
Just in time for national Cereal Day March 7th, Cereal Pop COCOA PEBBLES®, its second favor edition to roll out, is now available in Publix stores in a 5.25oz limited edition release, retailing at $4.79 to $4.89.
Cereal Pop teamed up with Black Tap, known for their signature over-the-top crazy shakes, for “National Cereal Day” to introduce two specialty shakes featuring new favor Cereal Pop COCOA PEBBLES® made with real Cocoa Pebbles Cereal and the recently launched Cereal Pop FRUITY PEBBLES® made with real Fruity Pebbles Cereal.
“We decided to partner with Black Tap on this initiative in celebration of the launch of Cereal Pop Cocoa Pebbles for National Cereal Day, also launching ofcially this week in Publix, for our latest and exciting brand expansion” - Adam Cohen, Chief Marketing Ofcer of SNAX-Sational Brands Group.
v April Issue 2023
EIN and the DriveH2 Movement Roll Out the Green Carpet
for Pre-Oscar Gala Fundraiser at Petersen Automotive Museum
Energy Independence Now (EIN) and a gathering of eco-conscious celebrities, athletes and thought leaders convened at the Petersen Automotive Museum the Thursday before Oscars Weekend to learn about and raise funds for research, policy advocacy and public outreach to promote the widespread adoption of diverse zero emissions solutions.
The event featured musical performances by YDE and NBA legend Baron Davis (as his DJ alter ego Bart Oatmeal), featured experiential live auction items and shone the spotlight squarely on sustainable entertainment, cars, cocktails and a glimpse into a more environmentally-friendly future. Planet-friendly gift-bags (containing surprises such as ManukaGuard’s all-natural Medical Grade Manuka Honey Nasal Spray, and samples of sustainable Noble Oak Double Oak Whiskey) were provided to guests, who were also treated to sustainable foods and drinks.
April Issue 2023 v Food & Beverage Magazine | Page 26
The Green Pre-Oscar Gala event beneftted the DriveH2 zero emissions movement and was designed to bring an unforgettable night of entertainment, cars, celebrity chef procured cuisine, sustainable cocktails, a lively fundraising auction, and a glimpse into a more sustainable future.
Celebrity attendees included Martin Kove (Cobra Kai);
Gessica Kayane (Brazilian actress and infuencer); Nika King (Euphoria); Cam Akers (Los Angeles Rams); George
Lazenby (On Her Majesty’s Secret Service); Bai Ling (international actress); Mallory James Mahoney (Bunk’d);
Terrell Owens (NFL legend); Ronnie Radke (lead singer, Falling in Reverse); Saraya (pro wrestler); John Savage (Deerhunter); Theotis Beasley (pro skateboarder); Rachelle
Carson Begley (Living with Ed); Blanca Blanco (infuencer);
Mychal-Bella Rayne Bowman (Underground Railroad);
Weston Coppola Cage (Get Gone); Lindsey Coffey (model);
Porscha Coleman (Dad Stop Embarrassing Me); Ken Davitian (Borat); Christina DeRosa (Secret by the Shore); Adrian Dev (Star Wars Obi Wan Kenobi); Justin Ervin (Six Months Later);
Stephen Kramer Glickman (Storks, Big Time Rush); Matthew
Hatchette (NFL legend); Lexi Hensler (model, infuencer); Jesse Kove (Cobra Kai); Louis Lombardi (Sopranos); Kristina Menissov (model); Troy Metcalfe (Babylon); Amanza Smith (Selling Sunset); Michelle Soel (ftness infuencer); Jiaoying Summers (comedian); Lew Temple (Walking Dead); Zhaleh Vossough (Mayans MC); Tye White (American Auto); and many additional celebrity guests.
Sponsored by Toyota and Noble Oak Double Oak Whiskey, the Green Pre-Oscar Gala event beneftted the DriveH2 zero emissions movement and was designed to bring an unforgettable night of entertainment, cars, celebrity chef procured cuisine, sustainable cocktails, a lively fundraising auction, and a glimpse into a more sustainable future.
Page 27 | Food & Beverage Magazine v April Issue 2023
Also receiving the spotlight on the evening was DriveH2, the public service initiative by environmental nonproft EIN and its message of a hydrogen powered future. Working with EIN, Toyota (one of the event’s sponsors, and makers of the Mirai, a groundbreaking hydrogen fuel cell powered car), has already made vehicle donations to non-proft organizations such as the American Red Cross, Petersen Automotive Museum (for education programs), Social Justice Learning Institute, ThinkWatts LA, Via Care and After-School All-Stars.
“It’s exciting to see high profle personalities and infuencers from flm, television, sports and music working to educate themselves about viable, planet-friendly innovations and solutions to the gas and emissions crises and step forward and use their platforms to share what they’ve learned with their audiences,” said Brian Goldstein, EIN’s Executive Director. “If we are to effectively meet emission reduction goals, governmental and private investments in H2 are critical and it was gratifying to see so many infuencers here to explore the solutions with us tonight.”
Learn more at www.driveh2.org, or follow EIN’s story and updates across all social media platforms at @DriveH2
About EIN and the DriveH2 Campaign
DriveH2 is a public service initiative by Energy Independence Now (EIN), an environmental nonproft committed to educating the world about the benefts of hydrogen fuel cell electric vehicles. The organization engages in comprehensive research, policy advocacy and public outreach to promote the widespread adoption of a diverse zero emissions portfolio.
Media Contact: Paul Williams, (310) 569-0023, firstname.lastname@example.org.
EXPLORING FOODS & NUTRITION INTERNATIONAL
Page 29 | Food & Beverage Magazine v April Issue 2023
with Attilio Borra
WHAT IS THE DIFFERENCE BETWEEN FOOD AND NUTRITION?
The concept of healthy eating is sometimes considered synonymous with food for the sick. This is a serious mistake. A healthy diet must not lose that sense of pleasure that comes from eating. The Italian cuisine, for example, is based on the model of the Mediterranean diet, which, having an excellent tradition to its credit, helps to preserve the link between food, health and taste. In this article we will try to understand, in more detail, what is the link between nutrition and health.
Nowadays, the management times of our social life take precedence over our biological needs, we often tend to give little consideration to the meaning of the term “EAT” and to completely ignore that of the term “FEED”, two aspects of life which might seem the same thing but which, in reality, express profoundly different concepts.
“Eating” means taking food to appease the stimulus of hunger. One of the problems of our day, at a nutritional level, is precisely the fact that we tend to eat no longer simply to satisfy the sense of hunger, but more often we do it out of greed at various times of the day, to pass the time, perhaps in front of a movie, a football game, while studying, or even in the evening clubs, fnding in the act of eating an excellent excuse to create an opportunity to socialize. Eating is a hedonistic act, man takes pleasure in food but often abuses it, seeking relief or consolation in it.
It is at this point that the importance of the term “FEED” takes over. “Feeding” means providing our body with the substances it needs, in the right quantities and proportions, to function properly, in terms of macronutrients (proteins, carbohydrates and lipids) and micronutrients (vitamins, minerals and other elements). So, in other words, eating means eating foods that, based on our physiological conditions, can give us the nutrients we need to better maintain a state of well-being.
Today, we are witnessing the paradox whereby the world population, especially in Western countries, is overfed but undernourished. The accessibility and availability of food is always greater and the exploitation of land and intensive breeding, chemical preparations, freezing, industrial processing and transport, weaken the organoleptic qualities of what ends up on the plate. Nutrition therefore presupposes a concrete food education, without however taking away the pleasure of eating, and a possibly healthy lifestyle in which physical activity also fnds space.
There is no “standard” diet suitable for everyone but a food education must be undertaken, so, what is considered “healthy food”?
Healthy food is a food that has all the nutrients that are essential for our body: Carbohydrates, Protein, Fats, Vitamins and Minerals
But that’s not all, it must present them all intact, even after the manufacturing, cultivation and breeding processes to which it was subjected before arriving on the table. This means that food must undergo the least possible number of manufacturing processes, in order to arrive on our table with most of its properties still intact. In fact, buying pre-cooked or packaged foods, perhaps designed to go “from the freezer to the pan”, means eating foods that have lost most of their benefts. Therefore, these are foods that certainly cannot be defned as “healthy” in the most complete sense of the term. So, to achieve the goal of eating properly and not simply eating to fll the stomach or throat, we must learn to support biological rhythms as much as possible. If we are not hungry, it is better not to eat. If we are sick, let us not force ourselves to ingest anything at all costs. If we are hungry, on the other hand, let’s stop for a frugal meal, and don’t wait to be full. In reality, it is necessary to understand where the real stimulus of “hunger” ends and where sweet tooth, or nervous appetite, begins. Once this is clear, we will no longer be victims of compulsive binge eating or impulsive food choices, even when shopping.
Speaking of shopping: it would be preferable to avoid going to the supermarket on an empty stomach. In this way, in fact, the chances of buying unhealthy food (or junk food) become much lower. When at the supermarket, following a priority on choosing our ingredients is always a wise choice, in fact it’s preferable to choose fresh foods then the frozen ones, and lastly canned or pre-cooked ones. These last ones should be chosen only when last resort or in case of emergencies.
Another characteristic for eating healthy food is to buy food respecting its seasonality. When we talk about seasonality we are used to thinking of fruit and vegetables. To tell the truth, by now there are very few people who know this seasonality, while until the last century even children were aware of this natural knowledge. Many people know it exists but don’t know it in detail, so they don’t know for example which fruit or vegetables are really summer, which fruit are really spring and so on. But there is also another class of products that we are not used to perceiving as seasonal and that is fsh. Maybe you didn’t know it but fsh also follow a seasonal pattern. In fact they obviously reproduce in certain seasons and therefore there is the proliferation of a certain type of fsh in a certain season. As far as fsh is concerned (but it is an absolutely valid argument, with the due differences also for meat), I feel strongly to advise that it is necessary to avoid buying farmed fsh, often fed with feed which, as we know, could also contain chemical ingredients and residues of treatments of breeding.
As far as meat is concerned, however, we must try to fnd meat from animals raised in the open air, in mountain pastures and not in industrial plants where breeding has now taken the form of an assembly line. Healthy meat is that of pasture and not of intensive farming, there is a notable difference, from a chemical point of view, between the meat of animals raised in freedom and that of other animals raised in intensive farming. A difference that we pay in a very hefty way inside our body.
We have reached the end of this article on healthy foods and how to choose them to eat well. I hope I have given you some interesting ideas and tips on how to improve your nutrition.
In the next months we’ll analyze thoroughly many single products used everyday in many kitchens like Olive Oil, Parmigiano, Balsamic Vinegar, Pasta, Rice, Cure Meats etc., describing features, nutritional facts, and of course a recipe to cook them that will satisfy your palate as well as your body.
I encourage you to write me at (F&B email address) and let me know if you have any particular requests or would like to share an experience.
So, until next month, I’ll see you in the Kitchen. Ciao.
April Issue 2023 v Food & Beverage Magazine | Page 30
Healthy food is a food that has all the nutrients that are essential for our body: Carbohydrates, Protein, Fats, Vitamins and Minerals
Passion has led Chef Attilio Borra to commit himself with dedication and professionalism to the world of food. Born in Puglia, the “hill” of the Italian boot, he was involved with the kitchen activity thanks to his extended family and his mother since a small child. They revealed to him the aromas and favors of Mediterranean cuisine within the walls of their home and stalls of the local fresh market. Among the scents of homemade tomato sauce, the fragrance of the fresh orecchiette, the crunchiness of nonna’s famous meatballs, and a good pasticciotto with custard and black cherry, Chef Attilio began his great journey. He was still a teenager when he left his home for the frst time to move to Belgium, frst to Antwerp and then to Brussels, in order to gain experience in international restaurants. At the age of 18, he then landed in the United States where he completed his college studies in Los Angeles, CA and started to work in Italian restaurants bringing his know-how but, above all, his culture, creativity and innovation in the dishes he prepared.
It was precisely Chef Attilio’s desire to innovate and study new recipes that led him to notice the changes within the food industry and,
GETTING TO KNOW
Chef, Food Advisor, Food & Beverage Magazine Columnist
consequently, in the eating habits of the consumers. So, after 35 years in the kitchen and at the age of 50, he decided to go back to school to further his culinary studies. He graduated with specialty in gluten free baking, healthy eating, nutrition, and food preservation.
Today, he is a private Chef and a consultant for several Italian producers but, most importantly, he is an Ambassador of the Italian Cuisine and a Qualifed Expert on health food, nutritional aspects and cooking techniques. He has been very active within the states being a speaker at conferences and seminars, raising awareness among the audience. It was 2 years ago that his path crossed with F&B magazine and their common ideas and initiative in the industry were apparent. Now, Chef Attilio has become a columnist for Food & Beverage Magazine. This column is a great opportunity to share his passion with all of the readers. He will explore with you the various aspects of food and what makes it such a unique and special experience— the importance of passion, origins, nutrition, tradition, and unique ingredients in creating a memorable dining experience.
Page 31 | Food & Beverage Magazine v April Issue 2023
“Food is an essential part of our daily life. It is not only a source of nourishment but also a mean of expression, culture and tradition. When I cook I speak a universal language that connects people from different parts of the world. A good meal can evoke emotions, memories and experiences that last a lifetime.” - Chef Attilio Borra
Owner of Nouveau Bar & Grill, Ebony Austin, has announced the launch of her new line of stoneground grits which is available nationwide via Shopify and on-site at both of Nouveau’s current locations found in College Park and Jonesboro, GA. The grits, which are the frst product under Ebony’s “Nouveau Creations”, come in three favors including Original, Garlic & Herb and Jalapeno & Cheddar.
“Nouveau Creations’ white corn stone ground grits were carefully selected from the Georgia Mountains and packaged beautifully to be placed any and everywhere,” says Creator, Ebony Austin.
April Issue 2023 v Food & Beverage Magazine | Page 32
With their College Park location being frequented by visitors coming in and out of Atlanta, they are typically asked about where their grits come from and how people can get them – thanks to Nouveau Creations, they now have that place. 100% of the proceeds go to students at HBCUs and lower-income communities in MetroAtlanta.
This past Christmas, she made national headlines as she gifted over 3,100 families at her Annual toy drive with cash, gift cards, gaming systems, electronics and more. She also gave away two homes to families in need and presented $5,000 to HBCU students at the event.
Page 33 | Food & Beverage Magazine v April Issue 2023
DAH! Brand Partner, Board Advisor and Culinary Explorer Padma Lakshmi, host of Bravo’s Top Chef for 20 seasons and creator of Taste of The Nation on Hulu, and activist, made a special appearance at the annual Natural Products Expo West trade show in Anaheim, CA on March 10th, with her mother by her side. She was also joined by Food & Beverage Magazine Publisher, and renowned author, Michael Politz.
Lakshmi made the appearance at the DAH! Lassi booth, sampling their probiotic-rich yogurt smoothies for trade show attendees. Padma, a brand partner and board advisor, helped the brand debut their new 7oz grab ‘n’ go size, now available at Sprouts Farmers Market nationwide, as well as pour Lassi samples of their signature, award winning 32oz size. DAH! India-inspired yogurts are crafted with natural, wholesome ingredients and slow-cultured for favor, richness and high probiotic content.
Padma was joined by her mother, Vijaya Lakshmi, to make it a family affair at the Natural Products Expo in support of her brand, DAH! Lassi yogurt. Held the 8th-11th at the Anaheim Convention Center, the Natural Products Expo West 2023 is the largest natural food and organic product trade show of the year, held in Anaheim, California annually with thousands upon thousands of brands showcased. America’s #1 award-winning India-inspired yogurt which features Padma as brand partner, board advisor and culinary expert, has expanded its Lassi drinkable yogurt smoothie line with new grab-andgo bottles perfect for an everyday delicious probiotic rich refreshing and healthful beverage. DAH!’s new grab-and-go 7oz bottles come in favors Alphonso Mango and anilla with Cardamom. DAH recently announced this expansion nationwide at all Sprouts locations across the US. DAH! owns leadership in the yogurt category, as America’s #1 India-style lassi and yogurt brand with distribution in leading natural and mass retailers nationwide. “India-style” is positioned to be the next great origin story in the yogurt category, offering retailers the chance to bring innovation to their set and excite consumers with an authentic and approachable brand story, with points of difference that result in a delicious product, great for digestive health and gluten free. The company has refned its point of differences, to include “India-style,” “slow-cultured” and “high probiotic -15 billion live probiotics per serving” on all yogurts.
Padma, an icon in the food industry, and as board advisor and brand partner, helps shape the company’s overall direction and lends her expertise in crafting and testing new products and favors.
“I’m proud and excited to be sharing Lassi with the American public. I mean, 1.3 billion Indians can’t be wrong.” -
DAH! has been awarded year after year by New Hope Network’s Natural Food Merchandiser (NFM) for Beverage Category Innovation.
April Issue 2023 v Food & Beverage Magazine | Page 34
Padma Lakshmi & Michael Politz
Deliver Dine-In Quality
You Protect Temperature and Texture, Your Customer Will Taste the Difference The only container that keeps food hot & crispy for 30-minutes on the go Consumer Reusable • Microwaveable • Curbside Recyclable • Full Assortment of Shapes and Sizes Made in the USA CRISP FOOD TECHNOLOGIES® CONTAINERS anchorpac.com ©2023 Anchor Packaging ® LLCSt. Louis, Missouri FREE SAMPLES TEST & TASTE FOR YOURSELF
The Importance of Plant-Based Food Alternatives
By Grant Ward
By 2050 the UN reported that we will have little to no fsh in our oceans and most of our marine life will perish as well. The reason for this has to do with the threat of overfshing and the alarming rise in ocean temperatures.
There are many other factors that are diluting the quality of our oceans but the scariest aspect of this problem is that we have a growing population and a lot less seafood to harvest for food which could have devastating effects.
These facts are why the world needs companies like Mind Blown, a seafood company that offers plant based alternatives which bring about meaningful change and help be part of the solution for the betterment of our future.
April Issue 2023 v Food & Beverage Magazine | Page 36
These facts are why the world needs companies like Mind Blown, a seafood company that ofers plant based alternatives which bring about meaningful change and help be part of the solution for the betterment of our future.
Mind Blown is an all-female, family-owned company leveraging their more than 20 years of experience creating award-winning seafood products to pivot into creating delicious seafood delicacies made from plants. Shelly Van Cleve, the owner of Mind Blown, talks about what led to her and her daughters going into business together, “Our family absolutely loved seafood! As my children were growing up, the wonderful seafood I had enjoyed as a child and young adult was nowhere to be found in my new community.” This led to Shelly opening her own seafood market to fll the void and she fgured if she couldn’t fnd great seafood then no one else could either.. Her two daughters were in middle school when they frst started their business ventures and have continued to run the business as a family.
There are seafood restaurants all over the country but how many of them offer plant based dishes on their menu? Shelly conveys her stance on if every seafood restaurant should offer plant based dishes on their menu, “Yes! We owned a seafood restaurant and we are still in the seafood industry. There are so many reasons why a customer may not consume seafood and by offering plant based seafood they could still partake and enjoy it at the table.” It’s about offering a choice and giving consumers the option to have the best seafood experience possible, even if made from plants. Offering a seafood alternative is vital as the oceans are no longer in abundance of healthy fsh and marine life, as well as the growing popularity of vegan and vegetarian diets.
Page 37 | Food & Beverage Magazine v April Issue 2023
Ofering a seafood alternative is vital as the oceans are no longer in abundance of healthy fsh and marine life, as well as the growing popularity of vegan and vegetarian diets.
Images / Left: Mind Blown Coconut Shrimp and Mango Tacos, Top: Mind Blown Dusted Shrimp General Tao, Right: Mind Blown Dusted Scallop Bao Buns
Mind Blown had done something out of the ordinary as they have achieved a lot of success in a relatively short amount of time.Many companies take a span of years to get a portion of the success that Mind Blown has garnered, and Shelly conveys why they’ve been very successful. The frst two reasons she alluded to was that they love eating seafood and that they cater to others that love eating seafood. “I know that operating and interfacing with customers day-in and day-out, year after year in our seafood market and restaurant gave us the experience needed, not required, to create seafood products using plants.” The amount of education they received from the seafood industry as well as the consumer industry is the reason they have led the plant based food category. “To some it’s a 9 to 5 job but, to us, it’s our life. Our life is on the water, our life is seafood.”
After being on the constant grind, Mind Blown won the Best Plant Based Seafood of the Year award at the Mindful Awards in 2022. Mind Blown had already won a plethora of awards but to win this award in particular boosted their confdence, and validated that they were doing the right thing for the world. “ That award
was proof positive that we are doing good and are on the right track. It’s hard to do what we do, we must recreate an animal that people love to eat, in its whole form and muscle. The award told us to keep doing what we were doing and not stop”. Mind Blown continues to improve every year, and as you hear from Shelly Cleve, they do not plan on stopping.
Mind Blown is excited and ready to have another great year of success. “Mind Blown goals for 2023 are to bring two more products to market, partner with Airlines, and increase foodservice and retail distribution.
Mind Blown is a good example of a company that is passionate about their mission and wants to help change the world for the better. Water pollution, low oxygen levels in the water, higher temperatures, and low amounts of grass are all vital to the wellbeing of marine life. As the oceans continue to get worse, the need for alternative seafood is becoming more of a necessity. We need more people working together to help the issue with our oceans, and all seafood restaurants should start adding plantbased seafood dishes to their menu.
April Issue 2023 v Food & Beverage Magazine | Page 38
Image / Centre: Mind Blown Coconut Shrimp Sushi
Over the past few years, the popularity of plant-based foods has skyrocketed, and this trend is showing no signs of slowing down. As more people adopt vegetarian and vegan diets, restaurants are starting to take notice and adjust their menus accordingly. In fact, plant-based foods are now one of the fastest-growing segments of the restaurant industry, and this trend is only expected to continue in the future.
Indeed, the future of plant-based foods in the restaurant industry looks bright. According to a report by Allied Market Research, the global plant-based food market is expected to reach $74.2 billion by 2027, with a compound annual growth rate of 11.9%. This growth is being driven by a combination of factors, including increasing consumer demand, new product innovations, and more investment in the plant-based food industry.
Before you add plant-based options to your menu, consider the reasons why consumer palettes and diets are headed in this direction. Here are the three drivers you should consider:
One reason for the rise of plant-based foods is that more people are becoming aware of the health benefts of a plant-based diet. Studies have shown that a plant-based diet can help reduce the risk of chronic diseases such as heart disease, diabetes, and certain types of cancer. As a result, many people are choosing to eat more plantbased meals, and restaurants are responding by adding more vegetarian and vegan options to their menus.
Another reason for the growth of plant-based foods in the restaurant industry is the increasing concern about the environmental impact of meat production. The livestock industry is a major contributor to greenhouse gas emissions, and many people are turning to plantbased diets as a way to reduce their carbon footprint. Restaurants are starting to recognize this trend and are incorporating more plant-based options into their menus in response.
Millennials and Gen Z are more likely to adopt vegetarian and vegan diets than previous generations, and they are also more likely to prioritize ethical and sustainable food choices. A signifcant part of the growing demand for plant-based foods among younger consumers, who consider them “fexitarian.” As these demographics gain more purchasing power, restaurants will need to offer more plant-based options to stay competitive.
menus. This doesn’t necessarily mean going completely vegetarian or vegan, but rather offering more choices for customers who are looking for plant-based meals. For example, restaurants can offer vegetarian or vegan versions of popular dishes, allow consumers to easily “pick their protein” for a dish, or create entirely new dishes that feature plant-based proteins such as tofu, tempeh, or seitan.
Overall, the future of plant-based foods in the restaurant industry looks promising. As more people adopt plantbased diets for health, environmental, and ethical reasons, restaurants will need to adapt to meet this growing demand. By offering more plant-based options, restaurants can attract new customers, appeal to younger consumers, and stay ahead of the competition in an increasingly crowded market.
Written by Lauren Fernandez, Founder and CEO of Full Course
RESTAURANTS THAT WANT TO STAY AHEAD OF THE CURVE WILL NEED TO INCORPORATE MORE PLANT-BASED OPTIONS INTO THEIR MENUS
“VEGANIZE NOT C OMPROMISE”
motto of VeganHood Co-Founders, Janine Smalls Gueye & Lanise Herman-Thomas
This month marks three years since Janine Smalls Gueye and Lanise HermanThomas began their concept to “bridge veganism with the hood” in the heart of Harlem, New York. First, by selling teas and sea moss, immune boosters, to help their community during the pandemic, and expanding to a full-service 50-seat restaurant and bar, VeganHood, a 100% plant-based menu of soul food items and authentic Caribbean favorites all with a vegan twist! And, with each meal, customers are reminded they are “eating for a cause” because the two chef-owners donate a portion of the profts to their 501c3 nonproft, Young Excellence Society, which provides afterschool programs for inner city youth. We recently sat down with Janine and Lanise and here are highlights from our conversation.
Q: WHEN DID YOU DECIDE VEGAN COOKING WAS YOUR CAREER PATH?
We always cooked amongst family and friends and they loved everything we prepared and most of them didn’t know the dishes were vegan. When the pandemic happened we knew we wanted to help our community immediately as Covid-19 was plaguing our community and our country. We began by working out of our “ghost kitchen” and selling our branded sea moss, handcrafted teas, and vegan meals which were delivered through apps. We quickly went from 20 orders daily to over 200 and that was when we knew that cooking and opening up our own restaurant was something we wanted to do and our community would welcome it!
Page 41 | Food & Beverage Magazine v April Issue 2023
Q: WHAT HAS BEEN YOUR BIGGEST SURPRISE SINCE OPENING VEGANHOOD?
The thrilling reaction of our customers who are eating vegan for the frst time! They do not expect our plant-based soul food recipes to taste as good or better…but they do and that’s not an accident! We knew the only way we could successfully bring our community around to trying and enjoying the plant-based lifestyle was to veganize without compromise. That means we don’t compromise on the taste or the experience of how it feels when eating the comfort foods we all grew up on. Our customers miss nothing when they dine with us. Our menu items are familiar and nostalgic, great tasting, and of course prepared healthier because they are all plant-based.
Q: WHAT ADVICE WOULD YOU GIVE OTHER RESTAURANT OWNERS & CHEFS WHO WANT TO ADD VEGAN ITEMS TO THEIR MENU?
Bring as much excitement and creativity to these selections as you do with your other menu specialties. Vegan food is gaining momentum because sophisticated diners know how fabulous it can taste when it is prepared well. Our advice would be if you want to try something or explore a new option to add to your menu then do it. Food is an art and we have to continuously create and inspire. One of our dishes that we experimented with and were unsure of is now our most popular dish. With plant-based options the opportunities are endless and there is still so much more to discover!
Q: TELL US ABOUT YOUR NONPROFIT AND WHAT IT MEANS FOR VEGANHOOD CUSTOMERS TO “EAT FOR A CAUSE”
In 2017, three years before we launched VeganHood, we cofounded the Young Excellence Society (YES), a 501c3 nonproft to support Harlem community initiatives and inner city/at-risk youth with innovative after-school programs. One of our notable programs was inspired by Michelle Obama’s Let’s Move Initiative called FOOD (Finding Other Options Daily) to communicate the benefts of exercise and healthy eating. Now, all VeganHood
customers are contributing to the community and our children when they eat with us because a portion of our proceeds goes to YES which is making a diference for youth through valuable learning, mental health support, and meaningful mentorship programs.
Q: WHAT TYPE OF MUSIC DO YOU LISTEN TO IN THE KITCHEN?
We love a combination of Afro-beats, Reggae, 90’s R&B and 70’s soul classics. It takes us back to our childhood days of cooking at home and inspires us now as we create new dishes. Growing up our families played music while they cooked and it is so energizing and stirs up wonderful emotions while helping us get into a rhythm when we prepare our VeganHood dishes.
Q: WHAT IS YOUR FAVORITE KITCHEN TOOL OR GADGET?
That would be the air fryer which we also use in our home kitchens! It distributes the heat evenly so we can “fry” plant-based options to perfection and it keeps the healthy nutrition that plants provide our bodies.
Q: WHAT ARE YOUR MOST REQUESTED MENU ITEMS?
Everything is popular at VeganHood but customers do have favorite dishes based on categories. One of the favorite Caribbean dishes is The Flatbush, vegan oxtail which is tender and succulent beefess chunks that mimic the texture and favor of traditional oxtail, cooked to perfection in a rich and savory vegan broth and served over fufy rice. In our Soul Food selections, the Chix’n & Wafes is a top seller. It is prepared with a thin, crispy wafe and “chix’n” deliciously seasoned inside and out with a mild spice and herbs blend. Great for sharing, we sell lots of Mami’s Empanadas, which are full of Latin-inspired favors with a crispy and faky pastry shell flled with beyond beef, onions, and peppers. And, hands down, our Golden Oreo & Chocolate Oreo Puddings are the most requested desserts both made with puddings and topped with crunchy bits of Oreo cookies making this a perfect dessert!
April Issue 2023 v Food & Beverage Magazine | Page 42
seasoned Brussels sprout halves with a crispy crust.
Crispy sweet corn on the cob curls in a light hickory-smoked batter.
Introducing a new brand celebrating vegetables and plants from McCain Foodservice Solutions. Light, delicious and perfect for you to unleash your creativity across the menu. V’DGZ will keep your guests coming back and craving more.
Large pickled cauli ower orets with a clear, crispy coating.
logo are trademarks
McCain Foods Limited.
2023 McCain Foods USA, Inc. VʼDGE OUT YOUR
by Hot Tin rooftop at Pontchartrain Hotel in New Orleans, LA
2.0 Song Cai
Preparation: Shake all ingredients and pour into a Coupe glass and garnish with a Melon Ball
by Jack Rose in New Orleans, LA
.75 Strawberry Cucumber shrub
3 dashes Rhubarb bitters
Preparation: Mix in a shaker, strain in Collins glass, and garnish with Strawberry Cucumber shrub
by R House, Wynwood in Miami, FL
2 Oz gin
2 Oz carrot juice
1 Oz yuzu
1 Oz aperol infused syrup with orange, preped beforehand
½ Egg white
Garnish: carrot slice with marigold fowers/cilantro
Preparation: Place all ingredients in tin, frst dry shake than ice shake serve in tall glass. Carrots must be juiced fresh.
SUSHI BY SCRATCH
by Sushi By Scratch in Coconut Grove, FL
1 oz pomegranate juice
1/4 oz port
1/4 oz lemon
1/2 oz honey
1 1/2 Toki Suntory Whisky
Preparation: Combine all ingredients in a shaker, Shake Garnish with matcha green tea salt on rim of cocktail glass using lemon juice, Serve in a Nic & Nora glass
April Issue 2023 v Food & Beverage Magazine | Page 46
by The Bower in New Orleans, LA
2 oz strawberry infused tequila
1 oz lime juice
.5 oz triple sec
Lime Wheels for garnish
Preparation: Combine strawberry tequila, lime juice and triple sec in a cocktail shaker with ice. Shake for about 10 seconds or until chilled. Strain and serve on the rocks. Garnish with two lime wheels.
Sub Recipe for Strawberry Infused Tequila (Makes about 16-17 servings)
3 quarts of Louisiana strawberries
1 liter tequila
Macerate strawberries and then add to an airtight container with the tequila. Let sit for a minimum of three days. Strain and it’s ready to use.
HONEY LAVENDER MARGARITA
by Toro Toro in Miami, FL
2 oz. blanco tequila
1 oz. lime juice
1 oz honey lavender simple syrup
0.5 oz créme de violette (violet syrup liquor)
0.5 oz triple sec
Shake, Collins glass, garnish with lavender sprig and lime wheel
Honey Lavender Simple Syrup
½ cup fltered water
½ cup all-natural honey
1 tablespoon dried lavender
Place all ingredients into a small saucepan and turn to medium-high heat. Bring to a boil, then reduce to a simmer for 5 minutes. Stirring consistently until honey dissolves into water. Pour into a glass container, cover and place into cooler. Let sit overnight or for at least 8 hours to let the lavender infuse even more. Strain lavender before serving.
Page 47 | Food & Beverage Magazine v April Issue 2023
TEARS OF JOY SPRING RECIPE
by TUR Kitchen in Coral Gables, FL
By Toups Meatery in New Orleans, LA
2 oz. Hibiscus tea infused gin (infused in house)
1/2 oz. House-made grapefruit shrub
1 Bar spoon Maraschino Liqueur
3/4 oz Lemon
1/8 oz Luxardo cherry syrup
Pour all ingredients into shaker
Double strain into nick and nora glass
6 green grapes
3 mint leaves
1 lemon wedge
3 oz “Joy”
Preparation of “Joy” nectar:
1 lb fgs
6 oz Blood Orange peel
6 oz Lemon Peel
2 oz Lemongrass
2 oz Fresh Ginger
6 oz Agave
2 liters water
Bring water to 211 degrees (right before boiling point)
Remove from stove and add all ingredients
Let sit until room temperature
Refrigerate for 3 days in a glass container
Filter water to remove all impurities
Now, prepare the beverage:
Muddle the grapes with mint leaves and lemon wedge
Add 3 oz of Joy
Add fresh ice and shake
Double strain over fresh ice in a double old fashioned glass
Garnish with fresh fgs (when is season) or a grape skewer
the preparation method requires a few days as in any infusion drink but once the nectar is ready, the execution is quick and easy.
April Issue 2023 v Food & Beverage Magazine | Page 48
CRAFTHAUS BREWERY CELEBRATES REBEL SPIRIT
Oﬃcial Beer for UNLV beneﬁts the university’s college of hospitality.
CraftHaus Brewery got into Rebel Spirit by creating the University of Nevada, Las Vegas’ ofcial beer in 2022. Rebel Spirit, Golden Ale, is offered at sporting events, local retailers, and both CraftHaus taprooms, with a portion of the proceeds gifted to the university.
William F. Harrah College of Hospitality alumni, Wyndee and Dave Forrest, and Cameron Fisher brought the delicious brew to Nevada.
“We are honored to represent our alma mater with Rebel Spirit,” said CraftHaus Brewery owner Wyndee Forrest. “The journey has come full circle with learning the skills to prepare us to run our own business and operating CraftHaus Brewery for the last eight years. It was time for us to give back to our university. Rebel Spirit drives us to achieve, persevere, and triumph because we are Rebels for life!”
Page 49 | Food & Beverage Magazine
During the fall 2022 semester, 50 hospitality undergraduate students toured the CraftHaus brewery and taproom in Henderson. The Crafthaus team gave a tutorial on the brewing process, detailing the various ingredients that go into each batch and what makes each beer different. Wyndee Forrest led the group through a sensory analysis of fve different beer styles and explained the business operation. Students learned that CraftHaus encompasses three entities: manufacturer, wholesale distributor, and retailer.
“This partnership with CraftHaus Brewery underscores the college’s focus on practical learning and our growing emphasis on beverage operations,” said the Dean of William F. Harrah College of Hospitality Stowe Shoemaker. “The fact that our CraftHaus partners—as UNLV alums—are investing in the next generation of industry leaders
really shows our students what the Rebel Spirit is all about.”
It has been nearly two decades since the Forrests obtained their degrees from UNLV. Wyndee majored in hotel administration with an emphasis in entertainment management, and Dave majored in hotel management with an emphasis in recreation and leisure. Fisher, CraftHaus head brewer, graduated in 2009, majoring in foodservice management.
Established in 2014, CraftHaus Brewery has created a community around quality beers. Wyndee and Dave Forrest successfully changed licensing for the city of Henderson and Las Vegas to offer craftfriendly licenses. In 2019, they opened a second taproom, CraftHaus Arts District, in Downtown Las Vegas. Wyndee Forrest also currently serves as the president of the Nevada Craft Brewers Association.
“This partnership with CraftHaus Brewery underscores the college’s focus on practical learning and our growing emphasis on beverage operations,” said the Dean of William F. Harrah College of Hospitality Stowe Shoemaker.
With a 5% ABV and smooth, crisp fnish, Rebel Spirit is available in four packs of 16-ounce cans and on draft at both taprooms. The 16-ounce can feature the school’s scarlet and gray coloring with the word “Rebel” in a classic script font against the gray background. The Rebel Spirit label, created by Victoria Hart of Pink Kitty Creative, was also inspired by the Hospitality College’s academic building, Hospitality Hall, and the iconic Flashlight sculpture—both centerpieces of the UNLV campus.
A partnership is being developed to make the brewery available in the future as a working lab for hospitality undergrads to have hands-on experience operating a brewery. Students will learn sensory analysis, how to operate a service industry-based business, the brewing process, and how to be stewards of the local community.
For more information, visit crafthausbrewery. com; follow on Facebook @CraftHausBrewery, Instagram @crafthaus, and Twitter @crafthausbrew.
Big Mountain Foods Fava Feta
Set to launch this month, Fava Feta joins a standout selection of Upcycled CertifedTM vegan favorites from Big Mountain Foods. With 5 grams of protein per serving, the new product is a protein-rich feta cheese substitute. Free of starches, gums, and oils, this plant-based swap is defnitely worth having around.
Evergrain EverPro Plant Powered Protein
Spent brewer’s grain has countless upcycling applications. That’s why Anheuser-Busch created Evergrain to harness soluble barley protein in its plant-based protein powder. This Upcycled Certifed™ powder delivers more than 30 grams of protein per serving while maintaining a low viscosity. With a mellow taste and a smooth texture, 9 out of 10 people prefer EverPro to other plant-based protein drinks.
Hope and Sesame Sesame Milk
This Upcycled Certifed™ sesame milk is made from the ultra-nutritious protein byproduct from sesame seeds pressed for oil production. The result is a creamy and rich, subtly sweet beverage beftting for coffee, baking, or drinking. With 8 grams of complete protein per serving and an excellent source of vitamin D and calcium, sesame milk is nutritionally comparable to dairy milk. It has 8 times the protein of most almond milks and uses 95% less water.
AcreMade Plant-Based Egg Substitute
This vegan-friendly and allergen-free egg substitute relies on the Upcycled CertifedTM ingredient native pea starch from yellow feld peas. This crop also improves soil health and requires minimal growing resources. AcreMade eggs are nutritionally comparable to traditional eggs, with 5 grams of protein and zero grams of cholesterol per serving. This powder mix can be used for any baking or cooking application, from cakes and cookies to scrambled eggs or frittatas.
Page 53 | Food & Beverage Magazine v April Issue 2023 TRENDING PRODUCTS
Cajú Love Cashew Fruit Meat
Meet Cajú Love—the world’s least processed and most versatile meat substitute. Its ingredients list couldn’t be simpler: organic cashew fruit. This product is simply the fruit that grows alongside the cashew nut and is usually discarded during the harvest. This fruit is a fber rich whole food containing 2 grams of protein per serving. This product can be served like shredded chicken, seasoned for any application, and swapped into any favorite meat recipe.
Adela’s Country Eatery
Adela’s Country Eatery is famous for their homemade, colorful noodles made out of local ingredients like ‘ulu, Okinawan sweet potatoes, taro and moringa. This year, the local eatery is thrilled to launch dried noodles available for both Hawai‘i and mainland orders for home cooking. The noodles take on the beautiful colors of the ingredients used and serve as the base for delicious dishes like taro shrimp pasta and garlic ulu with portobello mushrooms. Flavors include kalo/taro, avocado, ‘ulu/breadfruit, malunggay/moringa, Okinawan sweet potato and local saimin.
Backpacker’s Pantry Pad Thai
A Backpacker’s Pantry bestseller, which is inspired by traditional Pad Thai recipes from Thailand, this plant-based, freeze-dried gourmet camping meal even uses delicious rice noodles made in Thailand. Backpacker’s Pantry Pad Thai tastes authentic and true to the original. It features rice noodles & veggies blended together with a spicy Sriracha lime sauce, is vegan, vegetarian and gluten-free, has a 3-year shelf life (exact expiration date found on product packaging), 730 calories per pouch, 23g of protein per pouch, and has two servings per pouch.
Be Better is an easy 1:1 ingredient replacement for dairy butter. Created by chefs to imitate the melting behaviour of dairy butter and allows favours to come out in a pure and honest way. Be Better is better for the planet because it saves 79% of carbon and 86% of water compared to dairybutter, a better choice for those looking for sustainable options for pastry applications.
April Issue 2023 v Food & Beverage Magazine | Page 54 TRENDING PRODUCTS
Beyond Meat is a leading global plant-based meat company that develops delicious, nutritious and sustainable protein from simple, plant-based ingredients that positively impact four growing global issues: human health, climate change, constraints on natural resources, and animal welfare. The brand is committed to rapid and relentless innovation to create plant-based options that mimic the taste and texture of animal-meat while being better for human health and the planet. Beyond Meat has always empowered consumers to choose options that are better for themselves and the planet – and that’s never been truer than over the past year as the brand introduced groundbreaking products, such as Beyond Steak, and supported peer-reviewed research on the health impact of plant-based meat. Beyond Meat is a category leader, with products available at 188,000 retail and foodservice outlets in over 85 countries worldwide.
FoodTech start-up CarobWay brings the nutritional treasures of the ancient carob fruit to the food mainstream. CarobWay develops bioactive ingredients based on whole carob fruit for well-being. CarobWay runs a vertically integrated operation from feld to fork and commits to fair-trade practices while ensuring a stable supply chain. CarobWay preserves all the goodness of carob by using the entire fruit—seeds and pulp—to create innovative ingredients for food, food supplements, and cosmetics, backed by science. CarobWay created a clean-label, natural sweetener with a low glycemic index. This single ingredient replaces sugar as a one-to-one drop-in.
Born in West Hollywood, Craig’s Vegan was created by founder and restaurateur, Craig Susser, and executive chef, Kursten Kizer, of the celebrity-hot spot, Craig’s Restaurant. Since launching its pints nationwide, Craig’s Vegan has built a cult-like following amongst families, wellness-minded shoppers, and A-list celebrities alike. Made with a decadent cashew base that is 100% vegan, non-gmo, gluten-free, and kosher, their favors hit all the classics. Six delicious favors are currently available, including Melrose Mint Chip, Kursten’s PB Krunch, Cold Brew Coffee made with Chamberlain Coffee, Killa’ Vanilla, Perfectly Chocolate, and Sunset & Strawberry. The brand boasts several celebrity fans, including Hailey Bieber, and in 2022 launched a co-branded Cold Brew Coffee favor with Emma Chamberlain’s Chamberlain Coffee, and a custom Sundae on the restaurant menu with TikTok darling, Tinx. In addition to its scoop shop in Las Vegas, Craig’s Vegan can also be found on the menus of popular restaurants like Johnny Rockets, Fatburger, and Burger Lounge in iconic classic shakes.
Consumer demand for fermented foods like Kimchi has seen explosive growth for its craveable favors and scientifcally backed gut health benefts. Since 2015, Chi Kitchen, a certifed woman-owned, family business founded by Chef & Cooking Teacher, Minnie Luong, has been paving the way in the fermented foods space. Their trailblazing Kimchi Pickles are the frst of its kind - a completely original concept and recipe! It’s vegan, gluten free, made with local ingredients, and has an addictingly spicy kick. The 16 oz. jars are sold across New England Whole Foods and the 1 and 5 gallon buckets supply university dining halls, local eateries and James Beard awardwinning restaurants along the East Coast.
Page 55 | Food & Beverage Magazine v April Issue 2023 TRENDING PRODUCTS
FreshFry’s one-of-a-kind plant-based, all-natural “pods,” which are being used by restaurateurs worldwide, popularity has caught the attention of international chain Church’s Texas Chicken. The plant-based product’s expansion continues with its frst global deal of 2023 as the innovative product will be used at all 1,750 of the business’s locations worldwide. The fast-food restaurant chain, that specializes in fried chicken, will begin utilizing FreshFry’s pods to increase oil life by an average of 2-3 days, in turn, saving the business money. Oil fltration is at the heart of FreshFry’s environmental waste management services for restaurants, which beneft from decreased oil consumption, less oil buildup in and around fryers, and less hours spent on maintenance and disposal.
Finless was founded on the central mission ‘to create a future for seafood where the ocean thrives through its cell-cultured and plantbased products.’ The company’s poke-style plant-based tuna product is intended to be served in raw applications like jerk tuna tacos, poke bowls, spicy tuna rolls, and more. The product is minimally processed, low in sodium, contains Omega-3 fatty acids, and is made of nine whole, plant-based ingredients to mimic the taste and texture of wild-caught tuna. This offers an option for foodies, frst and foremost, vegans and vegetarians, and the conscious consumer who is being more mindful of how much seafood and the impact of what they choose to consume. Finless Foods’ plant-based offering is a natural broadening of its portfolio and company, solidifying Finless as a diversifed alternative seafood player, and the company is delighted to see the plant-based tuna garnering excitement among operators and consumers alike.
Sweet, delicious & healthy, these mini muffns, donut drops and brownie bites are light & satisfying. Free from the top 8 common food allergens, but big on favor, Fully Charged Allergy-Friendly Snacks provide a quick snack or treat at home & on-the-go. There are 5 delicious favors to enjoy, including NEW Cinnamon Churro Donut Drops, Very Berry Mini Muffns, Triple Chocolate Brownie Bites, Lemon Blueberry Mini-Muffns & Chocolate Chip Mini-Muffns. Dairy-Free, Egg-Free, Gluten-Free & Nut-Free. This black-women owned business is run by a dynamic mother & daughter duo who want to provide tasty, allergy-friendly snacks to all!
Good Foods – makers of better-for-you dips and guacamole – is the maker of this delicious dairy-free queso, full of “cheesy” favor and texture and tasty, high-quality ingredients. This caulifower-based creamy almond-veggie dip contains no artifcial ingredients, just 100% wholesome goodness. This delicious dip is dairy free, vegan, gluten free and has no added sugar. Plus, Plant Based Style Queso adds incredible favor to any recipe, like nachos and pasta, and is a great pairing with dippers, such as pretzels and veggies.
April Issue 2023 v Food & Beverage Magazine | Page 56 TRENDING PRODUCTS
GOOD PLANet Foods
A perfectly balanced snack made for on-the-go convenience, GOOD PLANet Foods Snack Packs contain plant-based cheddar cheese cubes (made from coconut oil, plant starches, and proteins), salted cashews, and dried cranberries. One side of the Snack Packs is flled with GOOD PLANeT Foods signature plant-based cheddar cheese cubes, while the other side contains cashews and dried cranberries. GOOD PLANeT Foods is proud to create plant-based cheese utilizing ingredients such as coconut oil, plant starches, and proteins that help provide a superior taste and creaminess. The plantbased cheese is free from the seven primary allergens, including dairy, soy, eggs, and wheat. The Snack Pack is gluten-free, vegan, and non-GMO project verifed.
Made by pasta lovers for pasta lovers, GoodWheat™ is a better-for-you pasta that delivers 4x more fber than traditional wheat pasta, with zero sacrifce on taste or texture. Made with only one simple ingredient, premium wheat grain, GoodWheat pasta is Non-GMO Project verifed, certifed kosher, American Heart Association® Heart-Check certifed and made from USA farm grown wheat. It is available nationwide at select retailers and on Amazon.
Groovies are naturally uneven, dense, and groovy, literally. They’re made with Sorghum and seasoned with herbs & spices commonly found in Latin American kitchens. Sorghum is an ancient whole grain that’s been rockin’ around the world for thousands of years- It’s a naturally gluten-free and environmentally responsible crop. No added sugars, artifcial favors, or preservatives. Just seven simple ingredients. That’s it!
Guiltless by Shayne
Guiltless by Shayne, a natural products brand founded by Shayne Hindes, just launched its newest product: Not Frosting. This vegan, gluten-free and sugar-free product is now available in a jar with two delicious favors - OG Chocolate and Not Vanilla and made from sunfower butter. Fans have been raving about Shayne’s Mini Cupcakes which are flled with Not Frosting and launched last year, and they have been asking for Not Frosting to be available for spoonable and spreadable enjoyment. Now their wish has been granted. Shayne Hindes, the woman-owned founder has partnered with PlantBased Solutions to bring innovative products to market.
Page 57 | Food & Beverage Magazine v April Issue 2023
High Time Foods
High Time Foods is a Boston-based company, and we believe it’s high time for plantbased protein to be affordable, accessible, and adaptable to every cuisine around the world. Our mission is to empower chefs globally with nutritious, shelf-stable, cuisineagnostic, plant-based meat-alternatives that are better for the people and our planet.
immi is the world’s frst low-carb, high-protein, and 100% plant-based instant ramen. Launched in 2021 by Kevin Lee and Kevin Chanthasiriphan, immi is on a mission to reinvent a nostalgic Asian-American staple with better-for-you ingredients and delicious favors resulting in a comforting, umami rich bowl of instant ramen. immi is reinventing the Asian American ramen we all know and love with a single goal in mind: sourcing ingredients and crafting favors that make for a more nutritious, and equally delicious, bowl of ramen. With three core favors, all of which are available in the Variety Pack, there’s something for everyone. While traditional ramen is full of additives, preservatives, and loads of sodium, immi aims to set a new standard by creating ramen that’s just as fortifying as it is delicious.
Ithaca Hummus, the crave-worthy hummus brand known for its fresh ingredients and bold favors, recently launched its Fire Roasted Salsas—a trio of salsas with a smoky punch. Available in Mild, Medium and Hot!, each savory Fire Roasted Salsa delivers a zingy brightness and the same clean ingredients consumers know and love about the brand in a favor-packed tomato-based dip. Each of the three varieties is made with real chopped, diced, and squeezed ingredients including fre-roasted tomatoes, onions, jalapeno peppers, lime juice, cilantro, garlic, salt and vinegar – without the preservatives and additives typically found in store-bought fresh salsa options.
Kagome USA’s innovative line of plant-based butter alternatives offers restaurant owners and chefs the ability to drive consumer interest and bring in new customers. Made with a blend of sunfower oil, coconut oil, and cocoa butter, Kagome’s PlantBased Butter Alternatives feature both sweet blends—such as Cinnamon & Brown Sugar and Hot Honey—and savory blends—such as Chipotle & Sun-Dried Tomato and Miso Ginger—to diversify and enhance both spectrums of the menu. While chefs may fnd other dairy alternatives taste or behave differently, Kagome’s Plant-Based Butter Alternatives can be used as a 1:1 replacement for culinary applications. They also have a lower melt-point and a higher smoke-point than dairy butters.
April Issue 2023 v Food & Beverage Magazine | Page 58 TRENDING PRODUCTS
La Brea Bakery
The recently launched, plant-based La Brea Bakery Brioche Bun gives restaurant and foodservice operators the fexibility of having a single upscale bread that meets numerous consumer demands while increasing revenue. Brioche is a growing category, and the La Brea Bakery Brioche Bun is plant-based, enabling operators to lean into two trends – brioche popularity and plant-based -- without having to carry a secondary SKU. Long considered a premium bread, brioche can command an additional $1-3 per dish, and that greatly benefts operators during these challenging times.
Karma Baker is the leading all Vegan and Gluten-Free bakery serving the entire country that is located in Southern California but specializes in sending their amazing treats nationwide. Having been way ahead of the plant-based curve, they started in 2013 with a small bakeshop that quickly grew to reach hundreds of orders a day. Experience what clean eating can be with their all organic, dairy, egg, and wheat free baking. Have a box of fresh brownies arrive at your door, or surprise someone with a birthday cake everyone can eat. Best of all, you are doing your body, planet, and the animals a favor… and no one will be the wiser. Eat. Good. Karma.
Pioneering new standards in the hospitality industry, METZ Tea features 100% compostable tea bag overwraps made from an all-new material comprising organic compound base paper, compostable adhesive, and PLA (polylactic acid) flm. Recently debuted as part of their commitment to environmental and social sustainability, the compostable tea bag overwraps complement the preexisting compostable woven tea bag material, tag and string, and recycled paper boxes. METZ offers delicious ultra-luxury teas and tisanes sourced directly from the world’s fnest growers, farmers, and manufacturers. Within the collection, you’ll fnd spicy, artisan-crafted chai, green teas rich in antioxidants, robust black teas, as well as bold, fruity herbals.
Mighty Sesame Co.
Mighty Sesame Co.’s Organic Tahini is the US’s #1 bestselling tahini and the frst tahini packaged in a squeeze bottle. This delicious tahini is a paste made from just one ingredient: roasted hulled, organic sesame seeds. The squeezable Organic Tahini from Mighty Sesame Co. complements any dish perfectly. It is an excellent replacement for salad dressings, nut butter, and condiments such as ketchup, hot sauce, mayonnaise, and even chocolate sauce on desserts. Mighty Sesame Co. sources the ingredients for its Organic Tahini from organic farms and uses only the fnest, sustainably grown sesame seeds. This ready-to-use, squeezable superfood is high in nutritional value and made with little to no processing in a peanut- and tree-nut-free environment. It is all proudly all-natural, vegan, gluten-free, dairy-free, kosher, halal, and keto-friendly, making them safe for almost any diet or lifestyle.
Page 59 | Food & Beverage Magazine v April Issue 2023 TRENDING PRODUCTS
Mind Blown™ by The Plant Based Seafood Co. is an all-female, familyowned company that knows frst-hand the positive impact plant based seafood can have on the ocean after watching decades of destruction in the seafood industry. This led them to create a solution. Their passion lies in seeing our Oceans THRIVE again. They are determined to be a powerful force for change and on a mission to re-create the ‘complete seafood lovers experience’ without the sacrifce by using only a handful of healthy plant based ingredients while offering the ocean some well-deserved relief. Mind Blown™ Plant Based Crab Cakes taste so much like the real thing it will Blow your Mind! Cook from frozen in minutes, or slack out to make balls, sliders, stuffed vegetables, etc. High in protein, low in fat, oil free, and soy free!
Using his signature East- meets-West culinary style, James Beard and Emmy award-winning Chef, Ming Tsai, blends the ancient Chinese street food, “bing” with familiar Western favors like cheeseburger and sausage & pepper but with a plant-based, gluten-free and dairy-free twist. MingsBings’ brand motto, “Eat Good. Feel Good. Do Good.” represents Chef Tsai’s mission to make plant-based food delicious and healthy while also giving back. A portion of all MingsBings sales are donated to Family Reach and Dana-Farber Cancer Institute.
Morning Star Farms
Nextbite, a leader in virtual restaurants, recently announced TenderFix™ by Noah Schnapp, featuring a range of plant-based menu items. Actor Noah Schnapp worked with Nextbite to create this delicious delivery-only menu and teamed up with America’s #1 veggie poultry brand – MorningStar Farms – to offer a variety of plant-based menu options featuring MorningStar Farms Homestyle Chik’n Tenders. With 11g of protein and 42% less fat than chicken tenders, these Chik’n Tenders are crispy-on-the-outside, juicy-onthe-inside, and surrounded by premium homestyle breading.
Mozart Dark Chocolate Orange Martini
2 oz Mozart Dark Chocolate Liqueur
1 oz Vodka
1 oz Orange Liqueur
Shake all ingredients over ice and strain into martini/coupe glass
April Issue 2023 v Food & Beverage Magazine | Page 60 TRENDING PRODUCTS
Is “plant based” synonymous with “vegan” or “vegetarian”? Why has vegan grown 300% over the last decade? Who is the plant based consumer? Can I match my product with consumer expectation? Do I manufacture a plant based product with GMO’s? Meet the unique and friendliest Vegan, Organic, GMO, Gluten Free and Kosher certifer in the industry. Discuss where you want to go in the emerging plant based markets.
NotChicken™ Crispy Patties are made from a unique combination of plant-based ingredients including bamboo, fava bean and peaches, this delicious plant-based crispy chicken patty is brought to life using A.I. technology (named Giuseppe). With a smell, taste and texture closer to chicken than any other plant-based chicken alternative, NotChicken takes the animal out of the equation. NotChicken Crispy Patties cook up like the real deal with a mouthwatering aroma you usually only get from the real thing. This is thanks to NotCo’s frst-of-its-kind AI technology, known as Giuseppe, which analyzes thousands of plants in its database to perfectly replicate the taste, texture and smell of animal-based protein. In fact, NotCo recently received a new set of patents for its AI’s ability to match the nostalgic smells we associate with our favorite foods, and even memories and emotions.
The demand for plant based fast-food options that are both tasty and healthy has grown signifcantly. The plant-based fast-food franchise, Nomoo, has successfully capitalized on this trend. By providing plant-based options for all fast-food staples, including cheeseburgers, chicken sandwiches, tacos, milkshakes, and chicken wings made from fried oyster mushrooms. Nomoo’s latest menu item, the “cheezy-crunch” taco, is inspired by Taco Bell’s Cheesy Gordita Crunch and has quickly become a favorite among consumers. Featuring seasoned meatless beef made for Nomoo by Nestlé – in addition to avocado, ranch, salsa, cheddar “cheeze,” and lettuce, all enclosed in a hard and soft corn tortilla held by melted “cheeze”.
nutpods, the popular, celebrity favorite, plant-based coffee creamer brand, announces its bold move to expand into a new category with its frst coffee-based ready-to-drink product, Creamy Cold Brew this Spring 2023. The Creamy Cold Brew will be available in two fan-favorite favors - Classic and Vanilla Caramel - and will offer a multi-serve, premixed cold brew and coffee creamer product, offering a zero-sugar alternative to the rapidly-growing beverage category. Instead of “making” coffee from beans or grounds, more people are purchasing high-quality pre-brewed coffee and cold brew and then customizing their perfect cup or simply buying pre-blended coffee drinks.
Page 61 | Food & Beverage Magazine v April Issue 2023 TRENDING PRODUCTS
Once Again Nut Butter has taken its high-quality, sustainably sourced nut and seed butters and made them super snackable with its small-batch graham cracker sandwiches. Available in peanut butter and sunfower seed butter favors, these single-serve, portable plant-based snacks are the only sandwich crackers that are certifed both organic and gluten-free, plus vegan! Handcrafted at their SQF Certifed industrial bakery in Boulder, CO, the clean-ingredient graham cracker sandwiches feature a wholesome blend of organic sorghum, oat, and cassava four, plus dry roasted blanched organic peanuts or dry roasted organic sunfower seeds milled creamy. They’re also Kosher Certifed, Non-GMO Project Verifed, and part of the brand’s Honest in Trade program.
Raised Gluten Free
Believing that kids should feel empowered in the kitchen, Raised Gluten Free is proud to introduce cookie mixes that were crafted with little bakers in mind. Available in chocolate chip, double chocolate, and confetti, each package features illustrated instructions that kids can easily follow. The directions show to simply mash vegan butter and applesauce together, stir in the mix until it is a light and fuffy dough, refrigerate for 15 minutes, and pop the tray in the oven (with a grownups help!). The result is delectably soft and chewy, wholesome cookies with balanced, not overly sweet favor. The plant-based mixes are 100% vegan, certifed gluten free, Kosher Pareve, Non-GMO Project Verifed, and free of the nine top allergens.
Fuel and ignite your digestion! The Warming tea by Red Pantz is rich in herbs with a heating effect on your body, this tea blend is crafted to warm your body from the inside out. This certifed organic loose-leaf tea comes in an eco-compostable pouch with notes of ginger, rosemary, lemon peel, and basil.
Richie Pea Milk
Richie Pea Milk is the frst pea milk provider in Thailand that aims to disrupt the dairy industry with its unique and innovative product. Their products are made from non-GMO yellow peas, a legume that is not only environmentally friendly but also rich in protein and low in sugar. In addition, their products are also allergen-friendly; being lactose-free, soy-free, nut-free, and gluten-free. With an increasing demand for plant-based products, we believe that their unique offering will attract healthconscious and environmentally-conscious consumers and bring a breadth of fresh air to the plant-based milk industry.
April Issue 2023 v Food & Beverage Magazine | Page 62 TRENDING PRODUCTS
Creator of Sattva Vida Inc Energy Bites brings a new grab-and-go offering to market. The 2packs are the same delicious bites in three of the brand’s signature fve favors, Cocoa Craze, Peanut Envy and Chia Crunch. The favors (Cocoa Craze, Peanut Envy, Off the Walnut, Chia Crunch and Key Lime Love) are primarily made from dates & nuts - simple and fresh ingredients. Customers choose the gluten-free, vegan Energy Bites over sugary energy bars and pastries for a healthy snack.
Simply Pure by Chef Stacey Dougan and Michelli Kaltsas is Las Vegas’ premiere plant-based sustainable food truck. Simply Pure is partnered with Green Side Up Farms, a local vertical indoor farming experience, and offers a rotating selection of specials that highlight the farm to table movement using the tower to table process. Simply Pure is bringing healthier options to the Historic Westside of Las Vegas, a majority black and brown community that is also considered a food desert. Plant-based food trucks are often more affordable than traditional food options, making them accessible to people of all socioeconomic backgrounds. This makes it easier for people to choose a healthier and more ethical option regardless of their budget.
Sistry Foods was founded in 2022 by sisters Daphne Khairo, Diane Zoura, and Darlene Zoura – all daughters of Iraqi immigrants Hikmat and Hiam. The health-conscious trio created a line of three versatile sauces including Jalapeno Cilantro, Ranch, and Chili Chipotle, that are dairy free, vegan, gluten free, soy free, Paleo diet-friendly, and Whole30 diet-friendly. Daphne, Diane and Darlene came up with their idea because of several allergies, lactose intolerance, and/or vegan lifestyles with either themselves, their children, or their family members. Sistry Foods doesn’t have a brick-andmortar location, but the sauces can be found around San Diego County at Sprouts, Little Italy Farmer’s Market on Saturdays, Harvest Ranch Market, and Farm Stand 67.
Organic olive leaf tea may not be the frst thing you think of at tea time. Yet, it’s more benefcial than drinking green or black tea! It all has to do with a compound called Oleuropein, prominently found in Steep Echo blends. Oleuropein is rich in nutrients, is a powerful antioxidant, and has anti-infammatory properties. These naturally boost your immune system so that each of the brand’s olive leaf tea blends enhances your health with every sip. It helps with chronic diseases, cardiovascular health, cognitive decline, and more.
Page 63 | Food & Beverage Magazine v April Issue 2023 TRENDING PRODUCTS
TCHO is based out of Berkeley, California and as of late 2022, they offcially became a 100% plant-based operation. Inclusive of TCHO’s newest milk and white chocolate offerings, named Choco Blanco and Oat My Gawd respectively, the complete product line is now animal-free. Making such a large change came with risk, but TCHO’s sustainability-focused ideals overrode any concern. The public has been taking well to the new offerings with Toffee Time winning a 2022 Expo West Nexty Award and their Sweet Thang Valentine’s box recently fnding its way onto the NYT’s T List. All the while, TCHO is B Corp certifed and dedicated to maintaining reputable supply chain and sourcing practices. The team has a long-standing program called, “Flavor Labs,” that funds mini bean-to-bar chocolate making facilities at origin where local farmers can test cocoa they produce on the spot and provide sensory analysis while receiving educational resources and a TCHO Quality Premium compensation.
Stellar Snacks’ bakery in Carson City, NV produces Stellar Pretzel Braids, a line that is infused with plant-based butter and topped with gourmet seasoning blends. Rooted in the company’s mission to bake pretzels that everyone can enjoy, these tasty treats are also peanut-free, non-GMO project verifed and Kosher. Notably, Stellar Snacks manufactures Stellar Pretzel Braids 100% in-house and even opens doors (oven doors that is) to co-manufacturing for other companies. They have seen great interest, demand and success as they continue to lead the industry in terms of quality, R&D, and unparalleled client service.
Terrapin Ridge Farms
The secret to the creamy texture of Terrapin Ridge Farms’ Roasted Garlic Avo Aioli is the use of aquafaba. Aquafaba is the left-over liquid from chickpeas and works well as an emulsifer. Terrapin Ridge Farms’ is known for elevating the ordinary and their addition of roasted garlic to this creamy, vegan, plantbased aioli squeeze creates a favorful and versatile topping without the aftertaste of other typical vegan aiolis. Ideal for mixing into your favorite salads and works well as a dip for crudité. Replace traditional mayo and use it on french fries, tater tots, baked potatoes and sandwiches.
The Perfect Puree
The Perfect Purée of Napa Valley helps busy kitchen and bar professionals get the most out of valuable plant products. Its newest favor, Lime Zest, was identifed as a trending product for high-quality meal prep by the Specialty Food Association’s trendspotters at the Winter Fancy Show. Fresh, festive and unmistakable, Lime Zest completes The Perfect Purée’s family of zests with Lemon Zest and Orange Zest. Bring the tart, aromatic favor of fresh limes to cocktails, desserts, marinades and more without the labor of zesting fruit by hand.
April Issue 2023 v Food & Beverage Magazine | Page 64 TRENDING PRODUCTS
VAHDAM® India, the global wellness brand and leader in organic, premium teas from India, has launched VAHDAM® Spices, a new product category for the company with the mission to innovate the spices industry. VAHDAM is introducing a collection of India’s fnest spices, all sourced garden-fresh, packaged at VAHDAM® India’s BRC Certifed facility state-of-the-art facility in India & shipped directly to consumers. All of the spices are single-origin from states and regions known for high-quality products. VAHDAM® Spices have zero adulterants, pesticides, color, or toxins. Because VAHDAM® Spices are grown at the top farms, sealed fresh at the source, and brought directly to consumers’ households, they achieve a higher product potency and nutritional value. The Kitchen Essentials Spice Box has the core spices anyone needs to start cooking including Turmeric Powder, Black Pepper powder, Clove whole, Cinnamon Powder, Ginger Powder, Cumin powder, Onion Powder, Garlic powder, and Himalayan Pink Salt.
The Flatbush is named for one of Brooklyn’s most recognized Caribbean neighborhoods. This vegan twist on a classic dish is a mouth-watering creation that will leave you wanting more. This plant-based oxtail features tender and succulent beefess chunks that mimic the texture and favor of traditional oxtail, cooked to perfection in a rich and savory vegan broth. The dish is infused with an aromatic Caribbean blend of herbs and spices that add depth and complexity to the already robust favors. Served with a side of fuffy rice, pan-seared butter beans, and VeganHood’s famous collard greens, this vegan oxtail dish is a satisfying and wholesome meal that will impress even the most discerning of palates. Whether you’re a vegan or simply looking to try something new, this dish is sure to leave a lasting impression. It’s delicious, tender and favorful and a must-try for anyone who enjoys an authentic Caribbean meal!
Upton’s Naturals, the frst to bring pre-seasoned seitan to market in 2006, is today the #1 selling seitan brand in Natural and MULO Channels (SPINS 52 weeks ending 12/4/22) and the only nationally distributed, independently owned company in its category. As meat alternatives and vegan diets have grown in popularity, Upton’s Naturals Seitan has seen a continued boost in sales, along with increased interest from shoppers seeking versatile, plantbased products crafted from simple ingredients. Growing approximately 600% from 2013 through 2022, this self-funded brand has competed in an expanding marketplace by directing its resources toward engaging an ethically minded consumer base.
Page 65 | Food & Beverage Magazine v April Issue 2023 TRENDING PRODUCTS
ZENB is a plant-based food company committed to helping people Eat Like It Matters. The brand takes a plantfull approach to reinvent everyday foods using only real ingredients, like their popular gluten-free pastas and veggie-rich gourmet sauces. With over 200 years of food development expertise, ZENB uses parts of legumes and vegetables that are typically discarded (skin, seeds, stems and all) to produce nutrient dense products with appealing textures and packed with favor. By adding less and wasting nothing, ZENB unlocks what plants can do. Made with a single ingredient – whole yellow peas – ZENB Pasta delivers the classic texture pasta lovers expect with a subtle taste, delicious favor and functional nutrition benefts. Just one 3 ounce serving has 17 grams of protein and 11 grams of fber. ZENB products are also vegan, non-GMO and have no artifcial favors, colors or preservatives.collard greens, this vegan oxtail dish is a satisfying and wholesome meal that will impress even the most discerning of palates. Whether you’re a vegan or simply looking to try something new, this dish is sure to leave a lasting impression. It’s delicious, tender and favorful and a must-try for anyone who enjoys an authentic Caribbean meal!
You Need This
YOU NEED THIS is taking a stance with its boldness, authenticity, and snacks that have a ridiculously delicious taste. YOU NEED THIS is formulated to meet the needs of the newest generations of Gen Z and Millennials. It is a bold new line of snacks that targets shoppers who crave taste and appreciate style. The brand’s product line includes Grain-Free Tortilla Chips, Cinnamon Churro Puffs and Veggie Straws that feature big favors without the junk. Every product is vegan, plant-based, gluten-free, and non-GMO. The brand is giving the plant-based industry a much-needed glow up from the bland caulifower crust of 2015.
Long, lean and deliciously fresh, DelFrescoPure® greenhouse grown Euro Bean, The Gourmet Slicing Bean®, is back and a heavy favorite in the product lineup. The soft, subtle taste is sure to enhance any dining experience. Running under a variety of aliases – Romano bean, fat bean, broad bean, runner bean or Italian bean - the DelFrescoPure® Euro Bean offers a full-bodied and robust favour, making them a praiseworthy option for a sophisticated side dish. These snappy beans taste best cooked whether it is blanched, featured alongside crudité favorites, steamed, and dressed with lemon and olive oil, slowly braised in a tomato broth and potatoes or sauteed with garlic and served as a side dish.
April Issue 2023 v Food & Beverage Magazine | Page 66
Imported by Marussia Beverages USA | Cedar Knolls, NJ | GLUTEN FREE ABV: 17% | Please Drink Responsibly @MozartChocolateUSA WWW.MOZARTCHOCOLATELIQUEUR.COM GOLD 2022 ELLIM N N I A L WINEBEER & SPIRITS CO M P E NOITIT IWSC TROPHY iwsc.net • 2020 LIQUEURPRODUC E R
INDUSTRY LEADERS • TRENDS • BEVERAGE • CUISINE • CHEF • RESTAURANT • HOSPITALITY
With 9 fabulous varietals there’s a Copa di Vino for every customer. Only Copa di Vino provides an exciting 187ml serving that will fit any restaurant or food service setting. Copa can also enhance the transaction size of every To-Go order by adding a wine compliment to your delicious menu items. Generating more proﬁt comes from optimizing every customer sale Copa di Vino is available through your local wine or beer distributor. Contact us: Phone: 541.298.8900 email: email@example.com www.copadivino.com @copadivino Copa di Vino more revenue Capture with
MICHAEL POLITZ Michael@fb101.com
DIRECTOR & EDITOR-IN-CHIEF
LAUREN KANE Lauren.Kane@fbmagazine.com
SOCIAL MEDIA CONTENT MANAGER
SHELBY POLITZ Shelby.Politz@fbmagazine.co
EUROPEAN FOOD ADVISOR
ATTILIO BORRA Attilio.Borra@fbmagazine.co
DIRECTOR OF PROGRAMMATIC SALES BARB ROGERS Programmatic@fbmagazine.com
NATIONAL ACCOUNT DIRECTOR
MIKE LEVINE Mike.Levine@fbmagazine.co
SENIOR ACCOUNT MANAGER
SUSAN GOLD Susan.Gold@fbmagazine.com
ANITA DAVID Anita.David@fbmagazine.co
COLLIN MILLINGTON Collin@fb101.com
We honor and remember the support of Chef Kerry Simon, Gary Cantor, Robin Leach, Chef Paul Prudhomme, & Gary Coles
APRIL ISSUE 2023
Food & Beverage Magazine® is owned and published electronically by Beautiful People, LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People, LLC. “fb101.com” is a trademark of Beautiful People, LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: Lauren.Kane@fbmagazine.com. The information contained
by such individual, event
expressed in each
is the opinion of its author, organization or public relation firm. Food & Beverage Magazine is not affiliated with any other food and beverage or hospitality publication.
Gone are the days of wilted spinach and bland green beans being pushed to the side of plates. Vegetables have become a beloved foodie favorite as they showcase favorful versatility in the majority of restaurateurs menu options. It should come as no surprise that McCain Foods, the leading supplier of foodservice frozen appetizer and potato products, recently announced the launch of V’DGZ (pronounced “veggies”). This playful line of vegetable shareables is on-trend and in-demand.
“V’DGZ puts a modern twist on menu favorites diners are looking for,”
Page 5 | Food & Beverage Magazine v April Issue 2023
said Chef Mark Slutzky, Director of Culinary McCain Foods.
“These delicious tasting innovations are a result of the feedback we’ve received from operators and consumers,” said Katrina Wilson, VP, Marketing NA Appetizers. “We’re thrilled that our restaurant partners are excited and share our vision for these vegetable products to become a staple in every restaurant.”
During the pre-development process, McCain looked to other brands such as Impossible Foods and Beyond Meat for inspiration. They’ve done a great job of carving out a space in a growing, niche market. Finding a way to put a unique spin on this latest line of offerings, McCain’s focused on celebrating the vegetables themselves. The coating is done in such a way so that you can see what’s underneath. It’s not about hiding what’s inside but rather, highlighting it. The appealing textures, culinary creativity and expandable favor palates of vegetables are brought to life in the current V’DGZ portfolio, which includes:
“These delicious tasting innovations are a result of the feedback we’ve received from operators and consumers,”
April Issue 2023 v Food & Beverage Magazine | Page 6
said Katrina Wilson, VP, Marketing NA Appetizers.
Bruss’lz are fun, shareable, lightly seasoned Brussels sprouts halves with a crispy crust that’s delicious baked or fried.
Corn R’bz are crowd-pleasing, Instagrammable, crispy, sweet corn on the cob curls in a light hickory-smoked batter. The best part is biting around the corn bone like you would eat a rib.
Cauli W’ngz are large, pickled caulifower forets with a clear, crispy coating that’s perfect for creative saucing or dunking.
McCain’s V’DGZ make it simple for restaurant operators to satisfy the growing demand for more vegetable-based options without compromising on quality and taste. They are delicious and prepared in such a way that streamlines back-of-house prep, allowing restaurants to easily incorporate vegetables into their creative signature dishes.
“V’DGZ puts a modern twist on menu favorites diners are looking for,” said Chef Mark Slutzky, Director of Culinary McCain Foods. “Their versatility invites operators to use the vegetables as their culinary canvas with endless, favorful possibilities.”
Page 7 | Food & Beverage Magazine v April Issue 2023
McCain’s V’DGZ make it simple for restaurant operators to satisfy the growing demand for more vegetable-based options without compromising on quality and taste.
Keeping things simple for the restaurant owners and operators was a top priority. For this very reason, all the vegetables come pre-cut, seasoned, coated and ready to go. They also work well in a wide array of menu applications and can satisfy cravings for any daypart.
Designed to complement what most restaurant owners already have in-house, chefs all across the globe will fnd it simple and seamless to incorporate V’DGZ into their authentic, cultural dishes. Whether it’s Asian, Tex-Mex, Italian, Mediterranean or American cuisine, this line of products will serve as the perfect addition. It’s about having the opportunity to make dishes that are something everyone at the table, beyond vegetarians, can share and enjoy.
The beautiful thing about V’DGZ is that you can take them in any direction you want. It’s about letting the vegetables take the lead. Whether it’s an appetizer, entree, side dish or bar food, having the ability to bring a new SKU to life across the board is a dream come true for every restaurant operator.
April Issue 2023 v Food & Beverage Magazine | Page 8
The beautiful thing about V’DGZ is that you can take them in any direction you want. It’s about letting the vegetables take the lead. Whether it’s an appetizer, entree, side dish or bar food, having the ability to bring a new SKU to life across the board is a dream come true for every restaurant operator.
Page 9 | Food & Beverage Magazine v April Issue 2023
“We’re really excited as a brand, company and culinarian to share the fruits or in this case, veggies of our labor, to bring this initial launch to life,” said Chef Mark. “We have a lot more exciting products and favors coming down the line that will use V’DGZ as a springboard to incorporate fun and innovation into trending culinary creations.”
Chef Mark’s culinary journey began when he was a pre-med student in college simultaneously working at a restaurant. He eventually came to the realization that he had a greater passion for being in the kitchen than the ER. After college, Chef Mark attended the Culinary Institute of America and graduated with high honors. He then went to Paris for a few
years where he gained international experience, improving his skills at Michelin star restaurants. Upon returning to New York, he opened a BBQ restaurant with his brother. Farmbased and green market-based cuisine has always been a focus for Chef Mark, making his involvement with the V’DGZ launch all the more ftting and fulflling.
As the culinary landscape continues to evolve and embrace the versatility of vegetables, this new line of products is sure to play a crucial role in unleashing countless favorful benefts. V’DGZ is about making vegetables equally craveable and accessible to diners worldwide.
Page 11 | Food & Beverage Magazine v April Issue 2023