THREE SHOWS, TWO CITIES, ONE MOUTH

by Natalie Shmulik

Breakfast, lunch and dinner — that’s what you’ll get at any good food show. And, let’s be honest, that’s why most of us go. We sneak our way toward the less chatty sales reps for a sample of creamy bisque, a spoonful of ravioli, and a “please fill up the entire plastic cup” tasting of any alcoholic beverage. And yes, we are all eyeing the coupons for “free” products tucked behind the lavish displays of new-age culinary snacks. But, as hard as it is to believe, there is oh so much more to digest at these extravagant food shows than the food.

After attending the Canadian Restaurant Food Association (CRFA) Show, the New England Food Show, and the  International Boston Seafood Show in the first couple weeks of March, I couldn’t help but notice some distinct trends that every North American cook, shopper, and eater should be aware of. Even after stealing an hour of everyone’s sleep, daylight savings did not keep vendors from showcasing their best and boldest product lines. Electric oyster shucking, multi-colored caviar, and full sized chunks of shrimp, lobster, clam, and crab wrapped in buttery rolls doled out by tall, leggy Russian models made it clear that hungry eyes are worth more than hungry bellies.

Keeping up with demand, each of these shows was laden with new and advanced mechanized contraptions pumping, prepping, and pouring foods. Suffering from an intense food coma at the CRFA show, I hazily wandered into unfamiliar territory — a booth with no visible fare. As if they had crawled their way out of a Transformers film, robotic boxes filled with soups, shakes, and instant-meals hummed familiar sultry songs of convenience. From automatic cupcake dispensers to hotdog grills and the latest instant oatmeal dispensers, we have certainly come a long way from the pop and chip machines of yesteryear. You would think with all this technology we could finally perfect the everlasting gobstopper without any inflated-Violet tragedies. But alas, even in this wonderland of spectacular automations, Willy Wonka was nowhere to be found; after all, he too is replaceable.

I did occasionally wonder at the New England Food Show: amidst the French fruit purees, Italian sparkling beverages and coffees, Canadian cheeses, and Spanish cured meats, where were all the New England companies? Luckily there were some familiar New England edibles, including the always delightful Pete & Gerry’s Eggs (my favorite!), who displayed a cracked heirloom variety with its glowing sapphire yolk; a line surrounded Harpoon and its micro-brewery neighbors; clam chowdahs appeared by the bucket load; and locally roasted coffee companies kept serious snackers alert as they made their way from booth to booth.

The food show is truly a spectacular arena to taste, discover, and observe all the latest in ingredients, packaging, and technology. And although metallic hands are rapidly replacing human hands in food production, and getting a quick and hot dish from an electric box is tempting, I still like my machines to dispense money, not meals.

Read more about the latest food trends, according to Natalie -->  

Natalie Shmulik is a Gastronomy student. After successfully running her own restaurant for two years and working in one of the largest grocery chains in Toronto, Canada, Natalie ventured into the culinary world of New England. She is currently a member of the Gastronomy Students' Association and is working on several food related projects.

Food Trade Show Trends 2012

by Natalie Shmulik

Here are some noteworthy trends popping up and sticking around in the current marketplace:

1. The Hempest: Starbucks is currently working on its latest cold coffee creation – a blend of hemp and coffee beans.
2. Lactose and gluten-free: Whether for health, allergy and intolerance, or simply to jump on the bandwagon, people are continuing to flock to gluten and lactose-free products. These signs are beginning to appear as often as the prominent Kosher symbol.
3. Lobster-less lobster rolls: That’s right, it looks like crab may be stepping on the tail of its bottom-feeding brother. And dare I say, it actually tastes better!
4. Hot fish-dog? Even though seafood sausages have been gradually making their way onto the grill for years now, the omega-3 franks are actually starting to overtake their mammal-made predecessors. Aquacuisine Seafood has come out with a remarkably delicious Wild Alaskan Salmon hot dog that is completely gluten-free.
5. Kitchenware is the new dishware: Frying pans, mixing bowls, and fry baskets are making their way out of the kitchen and into restaurant dining areas. From full-sized to personalized, watch out for some plate-free servings of your favorite meals.
6. Red velvet: Yep…that’s still happening.
7. Celebrity-endorsed: Of course famous faces have always been plastered on product packages for a boost in sales, so why should this year be any different? Celebrity chefs made appearances on a multitude of spices, sauces, and kitchenware, although the chefs themselves were nowhere to be found.
8. Anti-slip mixing: Ever get tired of holding down your mixing bowl while whipping up some peak egg whites? The slip-proof Staybowlizer is here to save the day.
9. Panela: Garnering attention and pushing its way into the “natural” sugar department, Panela, an unrefined cane sugar from Latin America, is said to have 50 times more minerals than white sugar.
10. Merke: Move over BBQ, there’s a new spice in town. Merken, a Chilean spice blend, is making its way onto chips, in dips, and even kicking up the flavor in a variety olive oils.
11. Automatics/ready to go: Oatmeal from machines, instant cupcake dispensers and vending machines serving everything from hot dogs to ice cream.
12. Chai everything: From newly formed tea-pouches, loose-leaf steepers, flavored syrups and instant powders, chai took over the trade show. This tasty tea blend is gradually making the move from hot, milky beverage to solid snacks, including chai-infused popcorn, chocolates and trail-mix.

Natalie Shmulik is a Gastronomy student. After successfully running her own restaurant for two years and working in one of the largest grocery chains in Toronto, Canada, Natalie ventured into the culinary world of New England. She is currently a member of the Gastronomy Students' Association and is working on several food related projects.