PLANT-BASED FOODS

combination and a quinoa and toasted coconut combo.

For the first time, the Specialty Food Association asked members if they plan to expand out in this market category.

“A third of them said they’re planning innovation around that, and it’s cutting across all different categories, so there’s cheese and meat and dairy alternatives but also condiments, frozen desserts and water again.”

The show included a plant-based water made from hemp. Cashew sauce was offered as a cheese sauce alternative in a handy add-hot-water format. For dessert? “We are seeing a lot more vegan-friendly desserts, whether it’s frozen ice creams or sorbets. Alternative milks, nut milks, are becoming very popular,” Purcell said.

A company called Sunup uses unroasted green coffee beans in a bottle drink, offering tea-style flavor with a full caffeine kick.

Another company, Afineur, claims to have customized the natural fermentation process to eliminate the undesirable characteristics of coffee and enhance the goodness.

The resulting coffee is less bitter and easier to digest, Purcell said.

Camille Delebecque, the CEO and co-founder of Afineur, has a Ph.D. in synthetic biology.

There’s a company called HFactor Hydrogen infusing its pouched water with molecular hydrogen, reportedly to boost antiinflammatory and antioxidant properties. It also claims of an additional energy boost, all with no added chemicals or magnesium.