From the time I was young, I’ve been fascinated by trends. In fashion design school, we examined clothes trends which change at a dizzying rate compared to those of food. But food trends are also noticeable. I couldn’t help but observe how a particular dish—whether it was frozen yogurt, wraps, croissants, humus, or anything else– would come into vogue all of a sudden and then would seem to appear everywhere.
Lately even big food companies are noticing that consumers want healthier snacks and they are looking to raise their bar.
What I offer to those who inquire is what I call the “gold standard” in ingredients—what I like to see in products and what I myself purchase. I then suggest ways in which a particular company can improve the flavor and quality of what they make.
For example, a company might want to offer a healthier humus then the one they have, but they can’t afford to use olive oil. I might suggest to them that—rather than using an inflammatory oil like soybean oil—that they leave out the oil entirely and have purchasers add their own.
I use my ingredient know-how and knowledge of what’s trending the food world to ensure the success of my clients!
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