LYRA MAG.

TRENDS-Fancy Food Show 2015 Shelf stable additions add big taste to home-cooked, plain ole or gourmet meals...oils, spices, mustards, catsups, and sauces...have gone glam...akin to fines wines that invite appreciative sips, embodying characteristics of terroir , weather, primo ingredients and purveyors' know-how. Other trends for these palate enhancers...like the rest of the Fancy Foods show...ingredients that skew 'natural', non-GMO certified + USDA organic labels. (Fyi-Salt gets a separate, later post). even bottled like fine wines... ATLAS Olive Oils from MOROCCO-extra virgin cold pressed from 3 farms in foothills of Atlas Mountains OILS---olive, hemp, or from fruit seeds---healthy fat claims and added nuances of flavors- even the most undiscerning eaters can appreciate the differences and what the possibilities are-added to dishes. From KALDI ...award winning organic extra virgin olive oil -cold extracted ...from rare Kolovi+Adramytiani Greek olives=fl...

short on time at the FANCY FOOD SHOW---zero in on the Sofi Awards nominees in multiple categories... some of the amazing  new offerings TRENDS: PART ONE NYC: A major theme of the Fancy Food Show-food/beverage offerings that reflect what-and how Americans have been eating as of late (and spending their $)-more snacks consumed, faster sit-down meals, eating alone, and less interest in swallowing up chemicals/artificial/genetically modified foods...an awareness that 'pronouncable' ingredients matter (and taste better anyway-duh)...and where the eats come from-especially given food safety issues---including those products from 'trusted' brands. As urban dwellers with a smaller kitchen...and we'd say-more lifestyle options-time-wise...we are all about convenience...and saw plenty of worthy products... that are just rip off the wrapper-ready. What else: almost a given at this NYC based show-kosher certifications...and unless it's obvs like bread or som...