Brooklyn Eats 2018: Three Trends to Watch
At Brooklyn Eats 2018 (June 28), local companies demonstrated mass-market appeal with product launches that echoed themes spotted at New York’s Summer Fancy Food Show (June 30 to July 3). These are our top picks for products that capture the culinary innovation brewing in the borough.
- Internationally Inspired Condiments: As seen at the Summer Fancy Food Show, companies are giving formerly niche sauces mass-market makeovers. Brooklyn kimchi producer Mama O’s presented Spicy Kimchili sauce, which combines the sweet tang of sriracha with the heat and fermented flavour of the brand’s spicy kimchi.
Condiment brand Brooklyn Delhi presented its curry ketchup and curry mustard, which launched at Whole Foods supermarkets nationwide early this year. They serve as a mainstream companion to the brand’s tomato and roast garlic achaars (Indian relishes).
- Africa’s Super Grain: Local start-up Yolélé partnered with Senegalese chef Pierre Thiam on a line of fonio – a West African grain that looks like quinoa, but cooks quickly like couscous. While the company aspires to make fonio an American pantry staple, launching in Brooklyn taps a cohort willing to spend on products sourced directly from farmers.
Fonio is also popular elsewhere. Illinois-based Manitou Trading launched two fonio mixes at Summer Fancy Food Show 2018.
- Gill-to-Scale Pet Food: As noted at Global Pet Expo, forward-thinking pet brands are following broader trends by investing in sustainably sourced food. Seafood wholesaler Pierless Fish has developed dog treats that repurpose fish scraps left over after butchering. The product cleverly reduces food waste – a theme explored in-depth in Sustainable Restaurants.