“Before it’s a thing, it’s here.” So proclaimed the signage hung across Chicago’s McCormick Place as it played host to the National Restaurant Association Show in mid-May. Contributing Health & Beauty Editor Kelsey Casselbury had the opportunity to spend two days exploring the show to find out what, if the sign rings true, is about to be a thing in the culinary world, and discovering where those trends intersect with health and nutrition.
Plant-Based Everything
From “burgers” to “sausage” to “sushi”—yes, sushi!—every few booths seem to have signs that proclaimed plant-based, meat-free status. Crowds gathered at Impossible Foods’ and Beyond Meat’s booths to try out their products. In January 2019, Impossible Foods reformulated its plant-based meatballs and other products, switching from wheat protein to soy protein. The result: an impressive meatball that closely mimicked the taste and texture of beef while improving on flavor over what was sampled at the 2018 show. As for the aforementioned sushi, Ocean Hugger Foods was sampling rolls made with tomatoes in place of tuna and eggplant instead of eel—both of which were quite convincing.
Keto and Paleo-Specific Offerings
One of the most challenging parts of a low-carb diet has long been the lack of convenient snacks, particularly for those who dislike cooking. Well, companies are doing their part to provide a solution by offering products formulated to meet those diets’ stringent requirements. Paleo muesli? Yes, that’s now available from Bob’s Red Mill. Keto-approved cookies? Bake City has them.
Gluten-Free Goods
With some three million people in the U.S. affected by celiac disease and a number of others who claim they feel better when they eliminate gluten from their diet, it’s no wonder that the food industry is constantly looking for ways to cater to this growing population. Gluten-free pizza crusts were a frequent sight at the show. One of the most interesting offerings came from gluten-free company Venice Bakery, which sampled grain-free pizza crusts made from beets, sweet potatoes, cauliflower, and zucchini. The company won a 2019 Food and Beverage (FABI) Award from the National Restaurant Association for these products.
All Hail the Chickpea
If one ingredient could be considered the star of the show, it just might be the humble chickpea—which, perhaps, shouldn’t be considered so humble anymore. Not only was the legume itself highlighted in vegan creations, such as chickpea-based pasta and ice cream, but even its byproducts were on display. Aquafaba, which is the leftover liquid from cooked chickpeas, has been incorporated into products such as Fabanaise, a vegan mayo from Sir Kensington’s, and FabaButter, a plant-based butter from Fora. The latter was also a 2019 FABI Award recipient.
