The Food Institute and Specialty Food Association were far from the only premier media booths. Near the International Pavilion, food demonstrations ran the entire length of the show.
Alchemeat is paving the way in plant-based meats. Here, they offered steak sliders to Fancy Food attendees.
The Coffee Latte team kept attendees caffeinated with a sweet treat in the morning. As many Americans reduce their daily coffee intake, brands like Coffee Latte are filling the gap with caffeine-infused milks for a less acidic boost.
Everywhere we went, we heard how Tacos El Gordo was “changing the rules” of tacos in Vegas. A tijuana-based company, they use giant fans to blow smoky aromas of birria, adobada, and chorizo to the Vegas hungry. Solid marketing tactic.
Did you know pretzels are the oldest snack food in the world? A Catholic monk in seventh-century Germania was said to have invented them because their ingredients were cheap and simple – flour, salt, and water.
The Texas Tamale Company is the No. 1 frozen tamale provider in the U.S. and is available Kroger, Walmart, and more. These were soon filled with hot spicy chorizo and colby jack cheese.
Italian prosciutto and mozzarella. The cheese was coated in oil and perfectly complemented the olives.
Italian parmesan from the Italian Pavilion.
Cheese is an international treasure that continues to evolve with on-trend flavors with chili and other spices, robust new textures and ingredients, an increasingly sustainable and community-building staple. This Dutch cheese was buttery and smooth.
Buttery crepes made for a swift and delicious breakfast.
What can you do except nab a fresh macaron from the French Pavilion that matches your shirt?
The aromatic booths of the International Pavilion will not soon be forgetten.
After our chairs and tables disappeared at setup, The Food Institute team crafted a crude but effective warning sign, citing the power of the Specialty Food Association. Beware, all who enter here!
Like any convention, the final day was a free-for-all of sweets, treats, meats, cheeses, drinks, snacks, and promotional material as vendors strove to spread their brand and ease the flight home. Several bourbon pecan pies (top) and whole trays of candies were foisted upon The Food Institute team.
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