This blog is about my experiences as an underground food journalist in Southeastern United States and sometimes beyond. It is designed to educate you about what food is growing here; who is growing it; and who is cooking it or making it into alcohol. Occasionally this blog is about people who use green tech related to food.
Tuesday, November 29, 2011
Incredible Edibles at 15th Americas Food and Beverage Show, Miami, Fla.
Innovative edibles abounded at this year’s 15th Americas Food and Beverage Show hosted by the World Trade Center, Miami. Companies from North to Central to South America, the Caribbean and overseas attended this two-day buying and selling event at the Miami Beach Convention Center.
The Edibles by Jack, Chelsea, MA
Jack Milan of The Edibles by Jack
Forget about recyclable cutlery, instead think edible. That’s what I came across at The Edibles by Jack booth. Jack Milan, President and Founder, a caterer by trade, saw a need for something better than traditional Asian serving spoons. When he added up the cost of hiring someone to collect and wash the spoons and replace the broken ones he invented edible spoons.
I tasted a spoon of brie and jam on a parmesan black pepper spoon. It was crunchy and light. “No salt is added to anything,” said Milan. He doesn’t want the spoon competing with the food put on it. “They have a six month shelf-life if kept in a cool, dry place and securely wrapped,” added Milan.
There are over ten flavors, both sweet and savory. And they accept requests for new flavors.
You can purchase spoons online, for $0.85/spoon plus shipping and handling or by the case at www.ediblesbyjack.com. Or call 617-884-3791
MimicCreme by Green Rabbit LLC, Albany, NY
Vincent Colavito of MimicCreme
I’ve been lactose intolerant for many years and I often struggle to find a whipped topping that does not contain soy or high fructose corn syrup.So, I was extremely happy when I found MimicCreme made with certified organic almonds and cashews.
The company was founded in 2008 by Rose-Anne Colavito, President, a vegan who wanted to create a product that could compete with heavy cream. MimicCreme’s first products did exactly that. Then they branched into the coffee creamer market and chose not to add whiteners, so the vanilla bean style is beige instead of cream colored.
The company launched HealthyTop at the 15th Americas Food and Beverage Show after feedback from customers who said the heavy creams would not whip. MimicCreme added coconut oil to the recipe. “To get the best results, chill it as much as possible before whipping,” said Joey Toma, Operations Manager of MimicCreme. He said that the product would increase four times in volume when whipped.
MimicCreme is also Kosher Parve, gluten-free, GMO-free, High Fructose corn syrup-free, polysorbate 60-free, and cholesterol-free.
Kelapo Coconut by Beneficial Blends, Tampa, Fla.
Alison Millar of Kelapo Coconut
Certified organic coconut oil in baking sticks with eight tablespoon marks, is what Kelapo Coconut launched at this year Americas Food and Beverage Show. Not only that, the sticks are made with unrefined, cold-pressed, Fair for Life fair trade certified, extra virgin coconut oil.
Alison Millar, Director of Marketing and Events, said, “extra virgin means it is from the first pressing of the coconut.” She added the saturated fat of coconut oil is plant based, and used immediately by the body, unlike animal fat. So it makes a good replacement for butter.
Kelapo’s pre-measured coconut oil baking sticks twin-packs sell for $8.99, and their family of coconut oil products can be found at Whole Foods, Dean and Deluca, independent natural food stores and online at their website www.kelapo.com