This being the second year attending Expo Western side as media, I was really psyched to see each of the gluten-free products on display and then meet with some of one of the best companies. The event never disappoints which year kudos goes out with the staff (especially Will) for those media room set way up, which made it worth the wait to find press credentials.
I saw lots of trends at Expo Western side including: coconut water, chocolate bars, bars, chips, yogurt, grains (quinoa not to mention chia), and drinks. I also saw numerous companies demoing their product in just appealing ways. If you intend to offer hot food, then placed it under a heat light fixture, sneeze guards are recommended because they make sure that germs off the foods, and please don't demo anything in a very large bowl with tongs. I really don't want to be sick from poor foods handling or germs offered from other attendees.
Now, onto the most popular gluten-free finds at the big event. With more than 2, 400 providers exhibiting, there was considerably to see, so I will break down my coverage into several different articles to allow it to become easier to digest (pun intended).
First away are bread and pasta:
Bread
- Kinnikinnick - debuted their new distinct soft bagels in about three flavors: Plain, Cinnamon Raisin, as well as Blueberry. They now have access to a complete line of soft products that are included with: sandwich bread, hamburger not to mention hot dog buns, also now bagels. These products could be sold frozen, but helpful kept on the counter for about five days without molding.
- Schar - brought in their shelf-stable hot dog buns and they also sent me home which includes a package to try. Really easy to implement say I am impressed using this type of product. I think you may eat them straight out of your package, but I chose to heat them within my toaster oven at 350 degrees for a few minutes. The result is some bun with great texture (soft in the centre with a nice crust to the outside) that can resist most any filling free of tearing or flaking.
Pasta
- DeLallo Gluten-Free Pasta - found their two lines from gluten-free pasta: corn not to mention rice (70% corn flour, 30% hemp flour), and 100% wholesome brown rice. Both pastas are fashioned in Italy in a devoted facility and claim some people taste like authentic Italian language pasta. The corn and rice pasta comes into play five shapes (elbows, penne, fusilli, spaghetti, and orzo) and then the brown rice comes within four shapes (shells, penne, fusilli, and even spaghetti).
- Jovial Meals - brought two latest brown rice pastas towards Expo West: Lasagna plus Tagliatelle. Now, if you happen to be thinking it is just simply brown rice pasta as well as who cares, then you should really miss out. This type of artisan pasta is GFCO competent, it is made in Italy in a very dedicated facility, and it redefined gluten-free brown rice pasta being force to be believed with. The lasagna noodles aren't required to be boiled prior to employ and their egg-based tagliatelle will be first to be manufactured using eggs from meadow raised hens. I can't wait provide them!
- Pappardelle's - has many different new gluten-free pastas inside the show: Lemon Pepper Fusilli, Lovely Potato Penne, Dark Chocolate brown Shavings, Chipotle Lime Orzo, plus Della Terra Trumpet Trio (mushroom, roasting red pepper, and spinach).
- Tolerant Foods - is made with a line of pasta created using only one ingredient which may be high in protein, soluble fiber, and iron, and it all cooks quickly. Their pasta is clear of flour, which makes them quite unique, and it can be found in the following choices: Inflammed Lentil, Black Bean, and not far off Garbanzo Bean.
Most of products will appear concerning store shelves starting during May/June. What looks most fascinating to you?
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