FAVORITE FLAVORS,DIFFERENT FORMS
A look at our favoriteflavors in new andinteresting forms.
CREATING COMPELLING AND CONSISTENT BRAND EXPERIENCES
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HOW WE SAW IT: THE 2011 WINTER FANCY FOOD SHOW
THE NEXT INTERNATIONAL
The aisles of international ethnic foods will be expanding soon withthe addition of flavors and specialty dishes from cultures we aren’t used to seeing on our typical Sunday trip to the grocer. Ramar Foods’Kusina ni Maria will bring Filipino favorites to the kitchen table,while Saffron Road and Spicy Nothings will bring spices and deep,flavorful dishes from the Indian subcontinent.
UNCOMMON FLAVOR FUSIONS
Uncommon flavor fusions were everywhere at the show this year,treating our taste buds to new experiences. Ayala’s Herbal Waterfeatured flavors like Cinnamon Orange Peel and Lemongrass MintVanilla, while Tishbi Winery broadened their offering with wine andfruit preserves, a combination of the family’s Estate Wines and fruit.Flavors like Cherry Shiraz and Passionfruit Champagne are nowavailable to spread on your croissant or drizzle on your dessert cake.
Coco Water andO.N.E.’s Coconut Water
Kaia Food’s Lime GingerFruit Leather, and the GingerPeople’s GinGins candies
Caffe D’Amore’s SippingChocolate, and Tisano’s Cacao Tea