Mariko Food Corporation, a Seattle-based company featuring authentic Georgian recipes, will exhibit and present its unique recipe book at the 14th Americas Food and Beverage Show in Miami Beach from October 26-27, 2010. Nana Chuyeshkova, spokesperson for Mariko Food, said they are excited to introduce their sauces, relishes, appetizers and spreads, which date back to 1932 and have been successful in Europe, to the American public. The Food and Beverage Show offers visitors the opportunity to explore foods and beverages from over 27 countries.
Mark Klinedinst, editor of Katrina Ten Years After, and an emeritus professor of economics at the University of Southern Mississippi in Hattiesburg, Mississippi, puts much effort into contributing to his community in Hattiesburg. As a member of the Hattiesburg Farmers Market board of directors, Mark Klinedinst supports local farmers who want to sell their goods, and local citizens who wish to improve their health by purchasing fresh produce.
Wine, microbrews, spirits, farm-to-table cuisine, u-pick farm experiences, farm stays and ranch stays; with resources like these at our fingertips, Oregon has tremendous potential to develop into a premier agritourism destination.
Mark Klinedinst, editor of Katrina Ten Years After, and an emeritus professor of economics at the University of Southern Mississippi in Hattiesburg, Mississippi, puts much effort into contributing to his community in Hattiesburg. As a member of the Hattiesburg Farmers Market board of directors, Mark Klinedinst supports local farmers who want to sell their goods, and local citizens who wish to improve their health by purchasing fresh produce.
Wine, microbrews, spirits, farm-to-table cuisine, u-pick farm experiences, farm stays and ranch stays; with resources like these at our fingertips, Oregon has tremendous potential to develop into a premier agritourism destination.
South American foods and flavors are ripe with opportunity for the food industry. From now-assimilated foods such as quinoa to still exotic imports such as purple corn or aji amarillo, South American cuisines offer unique flavor, color, nutrition, and culinary potential.
At its best, marketing and promoting international and regional cuisines is neither strictly about tradition nor exactly about fusion. It’s about participating in the evolution of foodways that are “always-already” fused, continuing the intermingling of traditions and cross-cultural influences in the spirit of authenticity rather than under the strict letter of culinary law. Peruvian cuisine, for example, is built up not only from indigenous Andean and colonizing Spanish influences, but also from the history of Chinese and Japanese immigration to Peru, manifested in the Chifa and Nikkei expressions of this nation’s cuisine. Menu and product developers will find success with the right balance of respect for tradition and informed innovation. Much of the motivation for looking at regional Mexican cuisines as well as places further south of the border is to bypass the deracinated and overly Americanized Hispanic foods of a past generation. Instead, we can take American food culture back to the future—not simply back to the past— via authentic Latin American foodways.
Profiles in this issue
Looking forward, what’s the opportunity-scape for South American foods and flavors? This report profiles the following menu and packaged product development opportunities:
• Aji peppers and rocoto see expanded applications in sauces and as ingredients for snacks with a global flair
• Purple corn and purple potato will stake more claim as authentic and healing foods, including for those seeking non-GMO ingredients
• In the wake of quinoa, amaranth and pichuberry will play on texture and flavor attributes, as well as leverage health & wellness, to increase penetration in the specialty and natural market
• Pisco and Caipirinha will draw on perennial interest in international spirits and beverages to foster new mixology and flavoring applications
• South American stews, including Brazil’s Feijoada, have gotten their sea legs in the restaurant circles.
Consumer drivers
With a new front-runner and ambassador in Peruvian cuisine, there’s a lot of momentum behind South American cuisine. Consumers are ready for the exploration of these foods and drinks, and to effectively meet this market opportunity restaurants and food retailers must simultaneously respond to the long-term consumer drivers that are reshaping our food culture:
• Health and wellness
• Food authenticity and integrity
• Artisanal and craft spirit
• Purposeful eating
• Flavor adventure and tourism
America's Baking and Sweets Show 2016, Nov 11-13. Join us for our 4th annual show. If your target demographic are females 25-54 years of age, contact me for information on how you can directly reach thousands in this category at the show.
Fermented foods are finding artisan, regional and chef-driven takes. Their authenticity is rooted in hundreds of years of craft preparation and artisan pride. Regional preparations of fermented foods, like craft pickles and small-batch whiskey, are being elevated in the preferences of consumers looking for artisan foods. In addition to growing artisan appreciation of these foods, more consumers are preferring foods that contain ingredients geared toward wellness. The probiotic goodness of some of these foods, such as kimchi, lactic-acid fermented craft pickles and miso, are appealing to those looking to boost digestive health. Propelled by culinary interest in umami flavor, also known as the fifth taste, fish sauce and dried shrimp are seeing larger roles as ingredients in the kitchens of popular restaurants and foodservice operations as they carve their path toward consumer homes.
Packaged Facts’ new report explores seven different foods and beverages that encompass thematic avenues of opportunity for food businesses. Fermented Artisanal Foods: Culinary Trend Tracking Series charts how current lifestyle and demographic shifts open up fresh menu and packaged food opportunities related to foods fermented with care, which extends the potential for innovation deeper into meal, snack and beverage territory.
Top Trends from Starchefs.com International Chef's Congress 2013Symrise
“Guts and Glory” was the theme of the 8th annual International Chefs Congress (ICC), which brought together hundreds of chefs, chocolate makers, sommeliers, cheese mongers, bartenders, brewers, pastry specialists, sous chefs, and other food aficionados for three-day’s worth of seminars in everything from the birth of the modern cocktail to Southern sausage making to Gouchujang in the pastry kitchen.
The event, held September 29-October 1 2013 at Super Pier in New York City, featured a variety of well-known and up-and-coming international chefs, celebrating the hard work, dedication, and collaboration that makes this industry so innovative and strong.
This presentation will cover the top trends, chefs, food, and drink from ICC 2013 through the eyes of the Symrise North America Marketing and Consumer Insights Team.
For similar content, visit http://in-sight.symrise.com
Mexico Food Fair seeks to become the main window for Mexican producers of quality food products to broaden their client base in the North American Markets.
International Sherry Week 2017 - Post Campaign ReportChelsea Anthon
Bigger than ever, with over 2,500 registered events in 30 countries. Undoubtedly the largest global celebration to showcase Sherry wines, International Sherry Week has for a fourth year established itself as the most important annual event in the wine world, with thousands of events taking place from Norway to Brazil, and Taiwan to Colombia.
International Sherry Week 2014 Post Campaign Report Chelsea Anthon
7 days, 2000+ events, in 22 Countries, with 100,000+ people connected worldwide in celebration of Spain’s unique Sherry Wines. Participants reported sales growth of up to 3 times, media coverage spreading from Russia to the Americas to Australia.This digitally led campaign targeted global “Jerez” professionals and aficionados, providing them with the tools and innovation to create their own promotional events to showcase Sherry Wines to their customers. Driven primarily through social media, the results were staggering with a reported 2.1 million Twitter reach during the peak of the campaign.
2014 Farm to Table Pittsburgh Exhibitor & Sponsorship InformationMary Hagan
This is the 8th year that the Farm to Table Pittsburgh Local Food Conference has been feeding the minds and stomachs of hungry Locavores.
Farm to Table Pittsburgh is an educational program that teaches healthy eating and food preparation methods.
Are you interested in exhibiting, sponsoring, or attending the event this year? Learn more about it on our website: www.FarmToTablePA.com
anuga 2015 USA Pavilion Directory - October 10 - 14, 2015Koelnmesse
anuga 2015 USA Pavilion Directory - October 10 - 14, 2015 - Cologne, Germany - Hall 2.2, Hall 4.2, Hall 5.1 Hall 8, Hall 9, Hall 10.1, Hall 10.2. - USDA, USA, Koelnmesse
South American foods and flavors are ripe with opportunity for the food industry. From now-assimilated foods such as quinoa to still exotic imports such as purple corn or aji amarillo, South American cuisines offer unique flavor, color, nutrition, and culinary potential.
At its best, marketing and promoting international and regional cuisines is neither strictly about tradition nor exactly about fusion. It’s about participating in the evolution of foodways that are “always-already” fused, continuing the intermingling of traditions and cross-cultural influences in the spirit of authenticity rather than under the strict letter of culinary law. Peruvian cuisine, for example, is built up not only from indigenous Andean and colonizing Spanish influences, but also from the history of Chinese and Japanese immigration to Peru, manifested in the Chifa and Nikkei expressions of this nation’s cuisine. Menu and product developers will find success with the right balance of respect for tradition and informed innovation. Much of the motivation for looking at regional Mexican cuisines as well as places further south of the border is to bypass the deracinated and overly Americanized Hispanic foods of a past generation. Instead, we can take American food culture back to the future—not simply back to the past— via authentic Latin American foodways.
Profiles in this issue
Looking forward, what’s the opportunity-scape for South American foods and flavors? This report profiles the following menu and packaged product development opportunities:
• Aji peppers and rocoto see expanded applications in sauces and as ingredients for snacks with a global flair
• Purple corn and purple potato will stake more claim as authentic and healing foods, including for those seeking non-GMO ingredients
• In the wake of quinoa, amaranth and pichuberry will play on texture and flavor attributes, as well as leverage health & wellness, to increase penetration in the specialty and natural market
• Pisco and Caipirinha will draw on perennial interest in international spirits and beverages to foster new mixology and flavoring applications
• South American stews, including Brazil’s Feijoada, have gotten their sea legs in the restaurant circles.
Consumer drivers
With a new front-runner and ambassador in Peruvian cuisine, there’s a lot of momentum behind South American cuisine. Consumers are ready for the exploration of these foods and drinks, and to effectively meet this market opportunity restaurants and food retailers must simultaneously respond to the long-term consumer drivers that are reshaping our food culture:
• Health and wellness
• Food authenticity and integrity
• Artisanal and craft spirit
• Purposeful eating
• Flavor adventure and tourism
America's Baking and Sweets Show 2016, Nov 11-13. Join us for our 4th annual show. If your target demographic are females 25-54 years of age, contact me for information on how you can directly reach thousands in this category at the show.
Fermented foods are finding artisan, regional and chef-driven takes. Their authenticity is rooted in hundreds of years of craft preparation and artisan pride. Regional preparations of fermented foods, like craft pickles and small-batch whiskey, are being elevated in the preferences of consumers looking for artisan foods. In addition to growing artisan appreciation of these foods, more consumers are preferring foods that contain ingredients geared toward wellness. The probiotic goodness of some of these foods, such as kimchi, lactic-acid fermented craft pickles and miso, are appealing to those looking to boost digestive health. Propelled by culinary interest in umami flavor, also known as the fifth taste, fish sauce and dried shrimp are seeing larger roles as ingredients in the kitchens of popular restaurants and foodservice operations as they carve their path toward consumer homes.
Packaged Facts’ new report explores seven different foods and beverages that encompass thematic avenues of opportunity for food businesses. Fermented Artisanal Foods: Culinary Trend Tracking Series charts how current lifestyle and demographic shifts open up fresh menu and packaged food opportunities related to foods fermented with care, which extends the potential for innovation deeper into meal, snack and beverage territory.
Top Trends from Starchefs.com International Chef's Congress 2013Symrise
“Guts and Glory” was the theme of the 8th annual International Chefs Congress (ICC), which brought together hundreds of chefs, chocolate makers, sommeliers, cheese mongers, bartenders, brewers, pastry specialists, sous chefs, and other food aficionados for three-day’s worth of seminars in everything from the birth of the modern cocktail to Southern sausage making to Gouchujang in the pastry kitchen.
The event, held September 29-October 1 2013 at Super Pier in New York City, featured a variety of well-known and up-and-coming international chefs, celebrating the hard work, dedication, and collaboration that makes this industry so innovative and strong.
This presentation will cover the top trends, chefs, food, and drink from ICC 2013 through the eyes of the Symrise North America Marketing and Consumer Insights Team.
For similar content, visit http://in-sight.symrise.com
Mexico Food Fair seeks to become the main window for Mexican producers of quality food products to broaden their client base in the North American Markets.
International Sherry Week 2017 - Post Campaign ReportChelsea Anthon
Bigger than ever, with over 2,500 registered events in 30 countries. Undoubtedly the largest global celebration to showcase Sherry wines, International Sherry Week has for a fourth year established itself as the most important annual event in the wine world, with thousands of events taking place from Norway to Brazil, and Taiwan to Colombia.
International Sherry Week 2014 Post Campaign Report Chelsea Anthon
7 days, 2000+ events, in 22 Countries, with 100,000+ people connected worldwide in celebration of Spain’s unique Sherry Wines. Participants reported sales growth of up to 3 times, media coverage spreading from Russia to the Americas to Australia.This digitally led campaign targeted global “Jerez” professionals and aficionados, providing them with the tools and innovation to create their own promotional events to showcase Sherry Wines to their customers. Driven primarily through social media, the results were staggering with a reported 2.1 million Twitter reach during the peak of the campaign.
2014 Farm to Table Pittsburgh Exhibitor & Sponsorship InformationMary Hagan
This is the 8th year that the Farm to Table Pittsburgh Local Food Conference has been feeding the minds and stomachs of hungry Locavores.
Farm to Table Pittsburgh is an educational program that teaches healthy eating and food preparation methods.
Are you interested in exhibiting, sponsoring, or attending the event this year? Learn more about it on our website: www.FarmToTablePA.com
anuga 2015 USA Pavilion Directory - October 10 - 14, 2015Koelnmesse
anuga 2015 USA Pavilion Directory - October 10 - 14, 2015 - Cologne, Germany - Hall 2.2, Hall 4.2, Hall 5.1 Hall 8, Hall 9, Hall 10.1, Hall 10.2. - USDA, USA, Koelnmesse
1. Please direct all inquiries to:
Nana Chuyeshkova
(800) 269-5968
mail@marikofood.com
FOR IMMEDIATE RELEASE: August 15, 2010
Mariko Food to Present Recipe Book at Miami Beach Food Show
SEATTLE, WA – The Seattle-based Mariko Food Corporation will be a featured as an exhibitor
at the 14th Americas Food and Beverage Show in Miami.
The company, which features authentic recipes originated from the country of Georgia, will
appear and present its unique recipe book at the Miami Beach Convention Center October 26-27,
2010. The show will mark Mariko Food’s entry into the U.S. market after attaining success
internationally.
“We are thrilled at the opportunity to showcase our products at this outstanding trade show,” said
Nana Chuyeshkova, spokesperson for Mariko Food. “Our recipes date back to 1932 and have
been extremely popular in Europe, so we are excited to introduce our products to the American
public.”
Mariko Food launched in March, featuring sauces, relishes, marinated appetizers, dips and
spreads that all have been thoroughly researched. In fact, owners have been working to perfect
the recipes they use for their products for nearly 10 years.
The company’s products include Georgian-style chili paste, tomato and plum sauces, marinated
eggplant, eggplant relishes, baked bean spread and marinated red bell pepper. They are all
processed according to HACCP and meet all requirements and regulations of the FDA.
“Our recipes are truly unique, as they combine ethnically rich ingredients, delicious taste and
innovative packing techniques with distribution that is localized in Seattle,” Chuyeshkova said.
The Food and Beverage Show offers visitors the opportunity to explore and sample the largest
selection of foods and beverages from around the world. It features over 350 exhibitors from
over 27 different countries. The event is organized by the World Trade Center Miami.
The Mariko Food Corporation is a fully certified traditional foods packing and distribution
company. Its high level of efficiency allows it to be competitive in both the U.S. and
international markets. For more information, visit www.marikofood.com.
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