Scenes From Expo West 2023
Anaheim’s picture-perfect weather gave way on Friday to clouds and rain, which might have been a good thing for Natural Products Expo West exhibitors as everyone took shelter from the weather. Everyone spoke about how this year’s expo seemed “back to normal” with lots of foot traffic, which should increase in the main halls as the north hall closed on Friday.
Plant-based foods and drinks were omni-present, but still capturing mixed reviews. Proponents talked about how their product was going to grow the small niche in the industry that plant-based products occupy. One CEO, though, mused that it will be a shame when those companies won’t be exist next year. Ouch. When I asked if a seafood snack was real seafood, I was told, “It’s fish-based seafood.” Good one.
Wicked Kitchen continues to roll out plant-based products. I tasted the new Good Catch breaded fish filet, partnered with VioLife, and it was tasty with good consistency. Wicked Kitchen’s products with partner Beyond Meat continue to innovate, with a new Korean-inspired bowl.
Wicked Kitchen also has two new plant-based ice cream flavors, Birthday Cake and Chocolate Chip Cookie Dough. I tasted the cookie dough ice cream and liked how it wasn’t super-sweet.
Over at the VioLife exhibit, I enjoyed tasting the company’s new queso on some tortilla chips.
Tired of PB&J? Or maybe tired isn’t the word. How about a tasty option. SesaOle sampled its Maple Black Sesame Bread Spread. I could eat a whole jar, I swear. Yum!
Jayone Foods cooked up its frozen Scallion Korean Pancakes. Delicious!
I stopped by Sensapure and Factory 6’s booth for a refreshing taste of its new Mixed Berry gut health beverage. It has 2 grams of inulin from agave, a prebiotic that may helf diversity the gut microbome; 250 mgs of Berriotics, a fermented berry blend that helps stimulate growth of native products; 250 mgs of FiberJuice Strawberry Juice Powder, a prebiotic fiber from strawberries; and 250 mgs of Vitamin C.
And it’s delicious.
PuraVida served up delicious samples of its Teriyaki Chicken Fried Rice, using antibiotic-free grilled chicken with brown rice and riced cauiflower, and its vegan Tahini Buddha Bowl. Both were tasty.
Ghia had a bottle of what looked like Bloody Mary mix, but it was really a wine-based, non-alcoholic mixer. I tasted a She Bites aperitif, mixed with ginger beer and a lime wedge with lime zest. Delicous
I greeted at the La Viuda Food Co.’s booth by COO Antonio Silva, holding out a plate of cute mini tacos, with splashes of the company’s red and green hot sauce. La Viuda is a well-known brand in northern Mexico that started in 1920, but is just now crossing the border. Bienvenidos! Hear more about this brand in the May issue of Gourmet News.
Back later with more tasty tidbits from Natural Products Expo West.
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