In this episode:
In a special dispatch from Las Vegas, Nosh managing editor Monica Watrous and reporter Adrianne DeLuca spoke with Specialty Food Association trendspotters Jenn de la Vega, chef and cookbook author, and Drexel University professor Jonathan Deutsch about the latest food and beverages on display at this year’s Winter Fancy Food Show.
2:30 – Global flavors have established a foothold in food and beverage. The group discusses innovation they saw with ingredients like yuzu and chilis as well as new formats of familiar products from bobas to sprayable soy sauce.
9:45 – Is the line between sweet and savory in snacking blurring? How might fermentation in food and drink be making its way into the mainstream? The group discusses some of the brands they tasted that were tackling these questions.
15:30 – Monica asks the trendspotters to name some of their favorite sips and bites from the show.
About the Nosh Podcast
The staff of Nosh.com takes listeners inside the business of natural, organic, sustainable and healthy food during the Nosh Podcast. Using interviews and discussion, the team illuminates the news, brands, people, trends, and money affecting the world of packaged food.
New episodes are released every week. Send us comments and suggestions anytime to [email protected].
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