Mushrooms seem to be everywhere and showing up in ways that are a bit unexpected. I first discovered crispy oyster mushroom “chips”
in Taiwan, but at the show this year I saw Yuguo shiitake chips
from China.They are light and crunchy and supposedly healthy. I like them a lot. There were also two kinds of mushroom jerky, one made from mushroom caps and another made from mushroom stems in “Zesty Thai” flavor, available from Pan’s Mushroom Jerky
. Last but not least there were somewhat medicinal elixirs, cocoa and “coffee” made from lion’s mane, chaga and reishi mushrooms by Four Sigmatic
. I wasn’t crazy about how they tasted but they are being sold more as a health product than a gourmet one.
Coconut is nothing new, but it’s being used as a component in lots of different and frankly delicious snacks. If you like coconut, you will like these. Some top picks for me were the wafer-like Sejoyia
coconut thins, the clusters from Creative Snacks
Co with cranberries cashews and almonds, and Cocomos
toasted coconut chips with orange and sunflower seeds, which were somewhat in between a cluster and a wafer.
Vegetable chips have been in vogue for quite some time, but I’m seeing more and more unusual options like red rice and quinoa crisps from Grounded
from Lundberg Family Farms, pea puffs from Peeled
cassava crunch and beet snacks from Plant Snacks
, carrot and beet chips from HardBite
, kumara and parsnip crisps from Proper Crisps
Pea protein is big, and it’s especially evident in snacks. I also saw crispy broad beans and puffs from peanuts. Other products I noticed included colorful “chickbean crisps” from Saffron Road
, chickpea snacks from Kay’s
Pass the Peas, quinoa and lentil snacks from The Daily Crave
but I’m sure there were even more. New guidelines now recommend introducing infants to peanuts
to help ward off allergies, so snacks like puffs may prove popular with kids.
Just as non-dairy milks and “cheeses” have become more popular, more non-dairy yogurts are popping up. I particularly liked the coconut yogurt from Anita’s
but also the Greek style almond yogurt from Kite Hill
Aloe has been on trend in Japan since the 1990’s but it seems to be gaining in the US as well. I saw it in Alove
yogurt from Japanese manufacturer Morinaga as well as in a myriad of drinks. Aloe is hydrating and can help with digestion.
Cold Vegetable Soups
This is an interesting one I didn’t see coming. Anyone who has been to a supermarket in Spain has been amused by the refrigerated cartons of gazpacho. I saw several lines of cold, ready to drink soups, with unique flavors like cauliflower cashew, pumpkin cinnamon sage and beet orange basil from Zupa
and carrot yellow tomato and spicy avocado from gazpacho maker Tio
. Most were vegetarian but at least one, Bonafide
uses a bone broth base and calls their products “drinkable veggies.”
If cold brew coffee is big in coffee shops, it’s perhaps even bigger in retail stores where you can buy it in cans or bottles. I saw so many brands this year it was hard to keep track but they included Jittery John’s
, Coffee Blenders
, Fog Dog
. While I mostly saw cold brew coffee, I also saw “ice steeped” cold brew tea from Japanese maker Ito-En
Drinking vinegars have been gaining momentum and this year I saw more than ever. Some are traditional apple cider vinegar based while others use balsamic or add other ingredients like ginger or fruit juices. There were two I particularly liked, Fire Cider’s
apple cider vinegar-based tonics made with horseradish, onions, black pepper, and garlic, organic habañero peppers, turmeric, lemons and oranges. It tasted like it could banish a cold. The other was the deliciously fruit forward one from Olitalia in blueberry, cherry and pomegranate.
Drip tea and coffee packs
Last year I was excited about a Vietnamese drip coffee
as part of the DIY kit trend, from Copper Cow
, this year they are introducing Thai ice tea packs. Meanwhile I saw other companies like Vietnamese grocer Lee’s
are also selling Vietnaemese drip coffee packets, albeit without the condensed milk.