Here are some cool products I tried on the expo floor:…read more
Mustache Mike's has been a crowd favorite since the food truck craze started in SoCal. Mike started selling his family's Italian ice at his children's soccer games and has been a hit ever since. When the food truck craze hit, Mustache Mike's was the perfect product to go onto a truck. At the show, they featured Da Bomb (cherry, blue razz, and lemon), Juicy Rancher (watermelon, lemon, and sour apple), Big Daddy (cherry, pineapple, and orange), and Juice Head (pineapple, banana, and orange). The Italian ice is so creamy yet they are dairy-free. No matter what the combination is, Mustache Mike's has the flavor just for you and your guests.
OtaJoy by Otatuku presented chicken kaarage tossed in their Kimchi Sauce. It has the spicy, tangy, garlicky flavor of kimchi but works well as a sauce to toss fried chicken or pork, use as a sauce on a sandwich, taco, or burrito, or as a dipping sauce.
Gelati Celesti is a wholesale maker of gelato truffles, sorbet filled fresh fruits, gourmet ice cream cakes, and bulk gelato and sorbet. Dulce de Leche Gelato is creamy with the sweet caramel flavor infused into the gelato. The truffles would be great to have on the dessert menu or presented for special occasions like anniversaries and birthdays.
Sierra Cheese has been around since 1955 using recipes from the old country (Italy). Their string cheese is made just like the old days. You can actually pull the strands off unlike most commercial brands. The cheese also has a nice creamy and salty flavor.
Upper Crust Breads and Bon Appé have been providing premium quality bakery goods to the foodservice and retail markets for over 30 years. Their Pretzel Bread has that salt-glazed, dark brown exterior with chewy texture inside. These would be perfect as dinner rolls for a bread basket or used on the appetizer menu for sliders.
Tamaki Rice has been ranked among the top Koshikikari grown in Japan by the Japanese Association of Rice Taste Appraisers. This rice is produced by a farmer in Sacramento Valley near the base of the Sutter Buttes. The combination of the cultural practices, soil characteristics, climate, and water that flows out of the Sierra Mountains, produces the perfect Koshihikari kernel. It has the perfect stickiness and flavor. It would be great as a side for sukiyaki, tempura, tonkatsu, and musubi.
Imuraya Mochi Coconut Cream Frozen Dessert Salted Caramel is a fusion of Japanese-style mocha with a frozen coconut cream filling. It is dairy-free, gluten-free, HFCS-free, vegetarian friendly, and does not contain any artificial flavors or colors. The salted caramel tastes just like salted caramel ice cream. The coconut milk gives it the perfect creaminess.
Pasta Mia started from Diego Mazza's love of his Northern Italy heritage. Pasta Mia has been producing beautifully authentic pasta for over 30 years. Four Cheese & Truffle Ravioli with Alfredo Grana Padano Sauce is the perfect addition to a menu at an Italian restaurant. The aroma of truffles draws you in and the pasta on the ravioli is cooked to perfection.
Big Island Organics began in 1996 by Greg Petersen and Kristal Roach on the Big Island of Hawaii. Hawaiian Gingerade has the unexpected balance of spicy ginger and tangy lemon.
Superior Farms served up Pulled American Lamb. There are 68,000 ranchers across the United States that raise lamb. Selective European cross-breeds make up Superior Farms' USDA Prime and Choice which have large, muscular cuts with tender and mild taste. The pulled lamb was amazingly tender and full of flavor. It would be great inside a taco, burrito, or pulled lamb sandwich.
RoxiSpice's Cyclone would be the ultimate centerpiece for a bar. The Rein Drink Mix constantly swirls and looks like one of those swirly metallic bowling balls. It has LEDs to illuminate for a mesmerizing show.
Sun Noodle Brand was started over 30 years ago in Honolulu, Hawaii by Hidehito Uki. They make approximately 100 types of products from fresh ramen noodles for noodle shops, Hawaiian saimin for local restaurants, cold Chinese noodles for in-flight meals to yakisoba for the home cook. Ramen Lab is their new creative lab, test kitchen, and tasting room in New York City. It is an arena where chefs from around the world come to showcase their traditional, regional, and nouveau noodle dishes in a pop-up setting.
Coca Cola was on hand with the Freestyle where 100+ drink choices are available for your choosing. More and more restaurants are going from the standard fountain to Freestyle to offer patrons more beverage choices. They also had samples of the Fanta line of sodas.