LYRA MAG.

PALEO- puh-leeeze our ancestors never had such sophisticated flavors... Savory, smoky, spicy, citrus, and exotic seasonings-worldy ingredients-and fancier packaging...what used to be ' outdoor he man ' eats and working class food basics are now=gourmet status. For years, we've been reviewing smaller company versions of the snack- beef jerky -(that eschew nittrates/nitrites, MSGs and corn syrup found in big company-mass produced versions)...with sophisticated snacks now delivering from a variety of protein sources (regular ole' and wild game) + international flavors-appealing to guys and gals---  and kids. PLUS-Americans embracing what everyone else on planet earth already does- using the leftover 'stuff'-for cooking fats and bone broths. via GIPHY source youtube.com Raisins gone glammy -perhaps. Sausages come in 2 bite size-4 per bag-Duke's Original Recipe 7g of protein, 1g of sugar, 1.5g saturated fat-smoky-salty flavor-natural ingredients ...

Whisky and Beer... Joining Sea Salt, Pickled, Spicy Peppers and Sriracha as the 'hot' accent trends at Fancy Food Show. Some Show Highlights: We've never seen this before-but it works-the slightly bitter nutty espresso atop full ripe blue cheese-y -from Italy's award winning  Luigi Guffanti 1876 -a family owned maker of a slew of delish cheeses-hopefully will be found across the POND-Fab gift baskets for sale too but in Euro Europe only (for now) Hamptons Salt Company ’s  all-natural-additive free flavor infused or smoked salts are the chemical free alternative way to add hints of flavor to a wide variety of dishes...including the giftable  Grill Master Collection  that includes the three most popular salts for grilling: the smoky  Hickory , flavorful smokey  Mesquite  & the very nifty  Espresso  salt-which can add a buzzy distinct accent to baked goods like cookies-or atop ice cream-for  salty-swe...

Outdoor Retailer, SLC What to eat on the go-when hiking, training for a 100 mile dash through some mountain terrain, or just hanging out paddling on some lake---there was a lot of noshing going on at the most recent OR tradeshow. One trend that is coming to store shelves near you-brick and mortars or virtual-are beefed up bars, gourmet jerky- and snacks packed with protein from sources that are not traditional for the energy bar market. No one was tasting these when we were at the booth-laden with CHAPUL Cricket Bars (maybe cultural hurdle in the bunch at the booth at that time?). Nice packaging though-and Chapul's eats-get its protein source from 'farm raised' crickets that are ground into flour…that we were told-is somewhat akin to crustaceans-hence not for those with shellfish allergies. Insects are staples in many countries' diets as cheap and readily available sources of protein. Plenty of consumer products also have insects in it-as the 'natural'...