As consumers become more open to international flavor profiles, manufacturers are moving past nacho, ranch and lime. Instead far flung flavors such as lemongrass, fish sauce, kaffir lime and thai bird’s eye chili peppers are sneaking into the grocery aisles as accents for products ranging from chips to sauces to jerky. At the 2016 Winter Fancy Food Show, Project NOSH spoke with five early-stage food companies, each of which markets internationally inspired concepts for packaged food.
When Winston Stona founded Caribbean gourmet food company Busha Browne’s over 25 years ago, Caribbean cuisine was still unfamiliar to many cooks, consumers and shoppers. But as consumers’ preference for new, innovative, and flavorful products has increased, so too has demand for the company’s sauces, chutneys and jellies. Stona shares his journey in a video interview with Project NOSH.
Winston Stona, co-founder of Busha Browne, will be honored as an inductee into the Specialty Food Association Hall of Fame 2016 class for his leadership in the specialty food industry.
Arthur Schuman, Inc., the maker of America’s tastiest new snack food, Cello Whisps, announced today that they will be showcasing their flavorful, airy, crispy bites at The Winter Fancy Food Show in San Francisco this January.