THE NEW 'HOT' FLAVORS Part One: Fancy Food Show, Editor Showcase Step aside sriracha ---the new trendy flavors tantalize the sweet, salty, sour spectrum -and reflect consumers broadening of world inspired tasty accents. What else? Bacon STILL finds its way into condiments, candy and chocolate---coinciding with the rise in plant based alternatives foods/drinks we saw at the most recent Fancy Foods Show. Some highlights: Pickled.. . via GIPHY source imgur.com Sauerkraut goes gourmet-as a side dish or as an elegant topper to all American hot dog. Cleveland Kraut Gnar Gnar-spicy hot. FYI-source of probiotics-fermented foods are. Cleveland Kraut Beet Red raw fermented sauerkraut slightly sweet Pacific Pickle Works Bruussizzle Sprout-quartered up Brussel Sprouts that redefine that cabbage family vegetable-A SOFI WINNER too...outstanding appetizer...tangy -semi-sweet-from a California company specializes in new takes on spicy pickles...eat...