Food Trends and International Flavors at the Summer Fancy Food Show

Ecuador: Flavors of Home and A Survey of Chocolate

Paccari

Muze

Pepadorada

The Sensory Culinary Experience of Italy

My favorite time: ora di pranzo, also known as lunchtime, was a delight.

Fratelli Profili

Ventiventi

Cantina Caorsa

Mario Rivetti

Spain Showcases their Extensive Gastronomic Culture to Life

Extra Virgin Olive Oils Sampled:

Food is a Celebration

Lorena Tapiero

Lorena Tapiero is a first generation Colombian-American who has lived and worked in Los Angeles, New York City, and Dubai. Her global experience and perspective gives her a powerful lens to reflect on food, trends, and health and wellness. Lorena is a yoga therapist as well as a writer and longtime media professional.

www.considercoco.com

The post Confessions of a Serial Sampler at the Fancy Food Show appeared first on LA Yoga Magazine - Ayurveda & Health.

Premium Drinks without the Kick are Becoming Increasingly Popular

Wellness, convenience, and premiumization are the critical factors that cause consumers to increasingly purchase non-alcoholic products. According to the 2023 Nielsen IQ Report, sales of non-alcoholic beverages reached $510 million —a notable rise of $121.2 million, which equates to a robust 31.2% growth from the previous year, marking the most significant dollar growth seen in half a decade. Drizly’s BevA Insights Team echoes this sentiment, reporting a 76% spike in sales of non-alcoholic beers and wines on their platform in January 2023 alone, compared to last year. This is  a staggering 152% increase from January 2021, predominantly fueled by members of the Gen Z and Millennial demographics, who are leading the charge towards mindful drinking.

Marcos Salazar, Founder of Adult Non-Alcoholic Beverage Association

Brewing the Adult Non-Alcoholic Beverage Association

We had the pleasure of meeting Marcos Salazar at the final edition of Natural Products Expo East in Philadelphia, and we were intrigued to learn more about his latest endeavor, ANBA (Adult Non-Alcoholic Beverage Association). As a multifaceted social entrepreneur, career coach, community advocate, and business mentor, Marcos is dedicated to fostering significant change and guiding individuals toward making a profound impact. His journey began in hospitality, where his passion for service and crafting memorable experiences took root. These values have driven his career and are fundamental to his current venture to revolutionize the beverage industry, work environments, and business practices.

Today, Marcos operates at the nexus of social influence and consumer patterns, gaining distinctive perspectives on the evolving dynamics of work, commerce, and the non-alcoholic arena.

As the first organization dedicated to adult non-alcoholic beverages, what inspired you to create the Adult Non-Alcoholic Beverage Association in 2021?

In 2019, I started a company called For All Drinks. It was to be an event company in New York City to host non-alcoholic parties and speakeasy karaoke’s. Then COVID hit, so I decided to transition For All Drinks into a media company. I launched the first podcast on non-alcoholic beverages, did many virtual events with all the major brands, and organized giveaways and other marketing initiatives.

Through that process, I was able to familiarize myself with the founders of the leading non-alcoholic beverage companies, and I started to see that there were a lot of other challenges aside from reaching customers, whether they were government or regulatory challenges.

That was really where the idea of the Adult Non-Alcoholic Beverage Association emerged from. I built a nonprofit business plan with my nonprofit background and then sent it to several brands I previously worked with. As a community builder, I knew I could bring everybody together to form the association. I worked with three to four people to build the infrastructure, then recruited an eleven-person board to start the association.

There was a lot of organic growth and exciting innovation, but there needed to be a central resource that could advocate for members and support the category’s growth.

Are there specific codes of ethics brands need to adhere to become a member of ANBA?

Yes, for brands to be accepted, they must sign off on a few things. One is to be respectful, just in general, as a company, to all customers and stakeholders. The second is to be mindful and collaborative with other members; everybody is competing for shelf space and customer attention.

Healthy competition is one of the central values in this amazing industry, where everybody recognizes that we all need to work together to grow the category. The third piece is to ensure that all brands adhere to the highest quality standards when producing the products. We provide many food safety and industry-standard resources to help people produce the highest quality product.

How many members does ANBA currently have in its portfolio?

We have three chapters: the US, Canada, and the UK. We have 90 members in the US and 30 in the UK, and that started this summer, so it’s continuing to grow. Then we have another 45 industry member partners: non-producers, which means service providers, suppliers, and distributors.

What is driving the non-alcoholic beverage sector? Who are the primary consumers?

It’s a confluence of different forces. First and foremost, it’s innovative entrepreneurs. Over the past five years, they have produced new and delicious tasting adult non-alcoholic beverages. Brands have created high-quality beer, wine, spirits, and ready-to-drink cocktails, and now they’re becoming much more available. The second is that there’s been such an emphasis over the past couple of decades on health and wellness and eating mindfully about what we consume from a liquid standpoint. Lastly, there’s a big emphasis on mental health partially being driven by Gen Z and Millennials, who are recognizing that alcohol has a severe negative impact on their physical and mental health. Then you also have boomers and older generations, who are also driving the category, according to a Nielsen report, due to their disposable income. It’s all these kinds of forces coming together at the same time.

According to Global Market Insights, non-alcoholic beverages are expected to grow to $30 billion by 2025; where do you see the most significant category growth?

Beer has been the main driver. It will continue to do so because it’s easy and successful, and the innovation and quality are there. But wine and spirits have been increasing at a greater rate because there’s more diversity of products, and the quality continues to grow. There’s a lot of potential for innovation because people are looking for more bolder and diverse red wines. Others are looking for cocktails and spirits that you can drink. There will be a huge opportunity for growth in those in those segments.

What are your thoughts on establishing pricing for non-alcoholic cocktails/ready-to-drink offerings in bars & retailers? Should they be marketed at the same price point as their alcoholic counterparts?

They will probably be marketed at the same price point or even more expensive. The reason why is it takes much more time, energy, and resources to produce non-alcoholic beverages than their alcoholic counterpart.

There’s a strange perception that the percentage of alcohol equals value and the higher percentage of alcohol, the higher the value. Alcohol is one of the cheapest ingredients for producing these types of beverages. Alcohol is an excellent vehicle for flavor and a great ingredient for killing bacteria, microbes, and many other things.

When you’re working with non-alcoholic beverages, you have to formulate it very highly. If you’re dealcoholizing the product, you end up putting additional ingredients or taking it through a different and extra set of processes that take more time, energy, and money.

ANBA had an impressive presence at Expo East in Philadelphia( Fall 2023). How did you broker this partnership with New Hope Network and the exhibiting brands?

I had been wanting to engage and have a significant presence at trade shows. The categories are too small to have our own trade shows, so how do we connect with existing communities of buyers? How do we scale through partnerships? This was one of New Hope’s major priorities, recognizing that this is the next wave in beverage innovation. Together, we’ve been exchanging many ideas on how we can make these events much more inclusive and ensure that people have a delicious non-alcoholic beverage throughout the conference.

Interestingly, it set the standard for having the first NA Beverage Pavilion at the US trade show. In 2024, we will be at Expo West, Bar & Restaurant Expo, the National Restaurant Association Show, Bar Covent Brooklyn, and Fancy Food Show.

As for the brands present at Expo East, some up-and-coming, new, and innovative brands helped us push the envelope for taste, flavor, and branding.

What resources does ANBA provide to brands and founders?

We’re focused on helping to grow the overall category in the industry. Our advocacy work is partially driven by government affairs, helping members navigate the regulatory environment and advocating for that. We are trying to eventually standardize labeling as well as quality. We also provide a wealth of business resources such as monthly networking and regular business webinars on everything from scaling your business within this category.

We also partner with big data companies and are currently in the process of conducting our own research as well. At the end of January, we will host our first consumer-facing event, which is a Mindful Drinking Fest in D.C., followed by an event in California for Sober October. These are opportunities for members to connect as well as engage with consumers.

With an abundance of non-alcoholic brands across the US & abroad, how did you select your board members?

We had our first board of directors. Starting a trade association is so interesting because usually, they’re decades or one hundred years old. Creating a new one from scratch is always interesting. As a nonprofit, I had to recruit eleven board members to start the association. We wanted to make sure we were diverse on every single level, whether it be company size, different segments of beer, wine, spirits, and ready-to-drink, but also different backgrounds, different ages, and an array of categories. The more diverse people are at the table, the better the outcome.

What is next for ANBA?

We are just a couple years old. We’ve built a solid nonprofit foundation, and the association is on sound footing. We will start taking on much larger projects, some in government affairs, and providing additional resources for members to promote the overall category. Education is vital for us across restaurants, bars, buyers, wholesalers, distributors, retailers, and hospitality. There are so many areas in which non-alcoholic beverages can be a part, and we’re going to start forming more extensive partnerships on those ends as well.

Connect with ANBA

ANBA Website: https://nabeverages.org/

ANBA LinkedIn: https://www.linkedin.com/company/adult-non-alcoholic-beverage-association/

Non-Alcoholic Brands to Watch

At the Natural Products EXPO East in Philadelphia (Fall 2023), the Adult Non-Alcoholic Beverage Association (ANBA) presented eighteen pioneering brands.

Within this impressive array, there were three brands that distinguished themselves as noteworthy for future trends.

Grüvi founders Anika and Niki Sawni

Grüvi

Grüvi Anika and Niki Sawni, the enterprising siblings at the helm of Toronto-based Grüvi, are redefining the non-alcoholic beverage landscape with their award-winning range of craft beers and wines that defy the ordinary. Since its inception in 2019, Anika & Niki have been on a mission to challenge the status quo of the non-alcoholic industry. Their vision? To forge a brand that encapsulates the essence of celebration through a selection of drinks that are as rich in taste as varied, and universally appealing.

Now stocked in over 4,000 locations, Grüvi stands out as the only brand to have clinched gold medals in the non-alcoholic beer and wine categories, a nod to their innovative drive and unyielding dedication to quality.

Anika & Niki state, “We both quickly noticed all the upsides of drinking less, yet it felt difficult to make that transition to a less alcohol-centric lifestyle because we never felt there were alternate options that were consistently appealing. We founded Grüvi to trailblaze a new way to live and socialize with alcohol-free options that could make that transition easier and exciting! As the only brand to offer a wide variety of beer, wine, and sangria, we want people to have an option to enjoy every moment, big and small. With exceptional taste at the heart of our brand, we strive to create an inclusive community that can enjoy beer and wine while valuing their health and well-being.”

Learn More!

Shop Grüvi and Follow @Grüvi

PARCH Founders Ila Byrne and Rodolfo Aldana

PARCH

In 2022, two Diageo alumni, Ila Byrne and Rodolfo Aldana, introduced PARCH, a critically acclaimed non-alcoholic agave spirit founded on the belief that every consumer deserves exceptional, complex adult beverages that benefit humanity and the earth. PARCH, drawing inspiration from the Sonoran Desert’s mineral-rich ecosystem, promises a guilt-free indulgence with 100% plant-based, gluten-free, vegan, and sustainably conscious products.

The brand’s two ready-to-drink offerings include Spiced Piñarita. This smoky and piquant cocktail combines luscious pineapple with spicy cayenne, Weber Agave, mole bitters, and hand-selected desert botanicals. While Prickly Paloma showcases the bitter-sweet pairing of earthy Blue Weber Agave, prickly pear cactus fruit, grapefruit, orange bitters, lime juice, floral-tart hibiscus, and desert flora.

Enhancing the drinking experience, each cocktail is infused with functional herbs and adaptogens such as L-Theanine for immune support, American Ginseng to promote relaxation, and Ashwagandha for stress reduction; all thoughtfully crafted to embrace PARCH’s harmonious ethos, “What Grows Together, Goes Together.” With its expansive reach across North America and surging national demand, PARCH has proven its commitment to its vision of a radically inclusive and aspirational new category of adult drinks.

Anticipation is high for their next release as they unveil the Desert Margarita in Spring 2024. The latest creation is a zestful, tangy, tart trio blend of Mexican lime, orange bitters, and mandarin juice, enriched with the raw flavors of organic blue agave, desert botanicals, and tamarind, setting the stage for what’s sure to be another standout in PARCH’s celebrated lineup of non-alcoholic artisanal creations. Shop parch Follow @drinkparch

Seraphim Social Beverage

Seraphim Social Beverages is an award-winning, non-alcoholic, botanical-infused beverage created by Stephanie Schaich Bricken. From humble roots in her New Jersey kitchen, Stephanie’s homegrown blends caught the attention of culinary experts at Drexel University’s Food Lab for an initial taste. The recognition was followed by a partnership with The Food Innovation Center at Rutger’s University to elevate and scale the brands’ operation.

Seraphim’s flagship selections, Pure Blend Cassia and Pure Blend Cacao, each offer a sophisticated alternative combining the delicate complexity of organic berries, restorative herbs, and select botanicals to craft beverages that rival a fine red in depth and sophistication with only 60 calories in a glass. Driven by a passion for exceptional taste, sustainable practices, and unparalleled drinking sophistication, the vegan-friendly Seraphim Social Beverage redefines the craft of conscious consumption.

Stephanie is dedicated to crafting a non-alcoholic beverage that is sophisticated and flavorful and promotes a sense of wellbeing in body, mind, and spirit. “Drinking wine was causing mood shifts; I was snapping at my family, getting headaches, and feeling unproductive the next day. So, I set out to create an alternative. Each blend is free from added sugars, preservatives, artificial flavors, and colors. Additionally, I took great care to support local suppliers by sourcing bottles locally of the lightest weight material, minimizing our carbon footprint in the process.”

Shop Seraphim Social Beverage  Follow @seraphimsocialbev

Resources for Spirited Drinking Without Alcohol

Interested in embracing mindful drinking throughout the year? NASM-certified wellness coach and Mindful Mixology author Derek Brown’s Mindful Drinking course discusses the role of alcohol in culture and socialization and its impact on wellbeing. Stay updated with Derek’s insights by subscribing to his newsletter, Positive Damage, where inclusivity at the bar is a priority.

To explore and sample an eclectic selection of non-alcoholic beverages, visit Boisson’s brick-and-mortar locations in NYC, Los Angeles, San Francisco, and Miami, coming soon. Seeking a comprehensive guide to non-alcoholic bars, shops, drinks, and more? Visit Laura Silverman’s Zero Proof Nation Directory.

Discover the journey of two ex-French Laundry sommeliers who quit drinking after having kids, share a passion for non-alcoholic beverages, and now want to help you get the most out of your alcohol-free bar cart, wine rack and beer fridge through their ”All The Bitter Blog.”

Lorena Tapiero

Lorena Tapiero is a first generation Colombian-American who has lived and worked in Los Angeles, New York City, and Dubai. Her global experience and perspective gives her a powerful lens to reflect on food, trends, and health and wellness. Lorena is a yoga therapist as well as a writer and longtime media professional.

www.considercoco.com

The post Raising the Bar: Today’s Consumers Toast to Non-Alcoholic Drinks appeared first on LA Yoga Magazine - Ayurveda & Health.

Ayurveda, an ancient holistic healing system from India, dates back over 5,000 years and pairs closely with the principles of yoga. The Sanskrit term Ayurveda translates to “knowledge of life” and helps us achieve and maintain our capacity for wellness, ensuring our digestive fire (agni) is in balance. Ayurveda draws its foundation from the elements: ether, air, fire, water, and earth and Ayurvedic patterns are presented in the form of three energies (doshas) vata, pitta and kapha.

Ayurveda, Food, and Remedies

Ayurvedic cooking prides itself on eating with the seasons, choosing the right spices and fresh foods for your body constitution which in turn nourishes your physical, mental, and emotional body. We encountered several innovative brands and founders championing these principles at Foundermade, Naturally New York network and the concluding Natural Products Expo East in Philadelphia, rebranded as Newtopia Now. As we head into the winter season, these brands promise to be the soulful companions you’ll crave through the chilly months.

Dancing Elephant

Amidst the bustling heart of New York City, two moms Saira Malhotra & Chandni Prasad, united by their passion for Ayurveda, found an instant connection at a cooking class led by Saira, an alumna of The International Culinary Center in New York.

As the two reminisced about their Indian origins, they realized their childhoods were infused with Ayurvedic wellness principles. Inspired by their shared heritage and driven by a collective dream, they created Dancing Elephant.

Dancing Elephant is a brand aimed to demystify Ayurveda through balanced, flavorful foods. Their primary offering, Kitchari, is a cherished Ayurvedic delicacy, a harmonious blend of grains and lentils and functional spices catering to everyone’s lifestyle. Created for the person who is on-the-go, the Pea Prana, Spinach Shakti and Butternut Karma are ready-to-cook, plant-based, gluten-free pouches made in 20 minutes to create a wholesome Ayurvedic meal.

Saira and Chandni shared their vision behind the name Dancing Elephant explaining,” The elephant, revered for its wisdom, strength, and grace, symbolizes the profound essence of Ayurveda. To dance is to be in perfect harmony, and thus, Dancing Elephant mirrors Ayurveda’s promise – to infuse life with balance, vitality, and joy.”

Green Goddess Kitchari Burger

Burger Patty

• 2 cups leftover Spinach kitchari, chilled
• 4 scallions 1/2 cup dill, finely chopped
• 1/4 cups of old-fashioned rolled oats (gluten-free, if necessary), ground
• 1 TBSP ground flaxseed
• 1 TBSP extra-virgin olive oil
• 1 large egg (optional, leave out for vegan burgers)
• 1 TBSP flax seed

Burger Sauce

• 1 TBSP Dill
• 2 TBSP Mayo
• 1/2 Dill Pickle, finely diced
• 1 TBSP pickling juice

Accompaniments

• Burger buns of choice
• Optional Add-ins: thick slice of tomato/lettuce

Follow @dancingelephant_ayurveda Website: thedancingelephant.com

Divya Alter shares her love of healing foods. Joy of Balance, by Divya Alter; photography by Rachel Vanni (Rizzoli, 2022)

Divya Alter Wants you to Eat for How You Feel

Divya Alter is a pioneer of Ayurvedic cooking in the West, having taught over 20,000 students for the past 13 years, both in New York City and abroad. Born and raised in Bulgaria during the communist regime, Divya Alter found solace in her family’s garden – a lush haven bursting with fresh produce.

Discovering yoga in her teens, Alter embarked on a plant-based culinary journey in the serene environment of a yoga ashram in Bulgaria. Trading her novice kitchen skills for yoga lessons, she emerged not just as a yogi but as a master chef, infusing her dishes with plant-based goodness and age-old Ayurvedic wisdom. Consequently, Divya became a certified nutritional consultant, educator and chef in the Shaka Vansiya Ayurveda tradition.

Divya’s mission is to create awareness and education surrounding the secrets of Ayurvedic cooking, personalized health, and ultimate balance. In 2016, Alter cofounded Divya’s Kitchen, an award-winning plant-based restaurant in New York City that reimagines classic dishes through an Ayurvedic lens.

Divya’s brand has since expanded to include plant-based retail food products and educational videos. Alter is also the cofounder of Bhagavat Life, a nonprofit culinary school offering cooking classes and an Ayurvedic chef certification program. Alter is the author of two cookbooks: Joy of Balance: An Ayurvedic Guide to Cooking with Healing Ingredients; and What to Eat for How You Feel: The New Ayurvedic Kitchen.

Alter is dedicated in helping people find joy, nourishment and balance through food and creating awareness with the notion that the principles of Ayurveda in relation to food are universal.

“You can see the best doctors and take the best courses on Ayurveda, but when you go home, the most immediate application of knowledge comes down to the food you eat. How do you mix and toast the spices? How do you chop the vegetables and what cooking techniques do you use to protect their prana (life-force). What cookware do you need? How do you prepare a balanced meal for your family and friends who all have different doshas? People need answers in the kitchens.”

Connect with Divya Alter

Website: divyas.com

Instagram: divyas.nyc

Joy of Balance, by Divya Alter; photography by Rachel Vanni (Rizzoli, 2022)

Kitchari recipe from Joy of Balance, by Divya Alter

• 1/2 cup yellow split mung dal, rinsed, soaked in water for 30 to 60 minutes, rinsed again, and drained
• 1/2 cup white basmati or baby basmati rice, washed and drained
• 2 TBSP ghee or olive oil, divided
• 1/2 tsp ground turmeric
• 6 fresh curry leaves or 2 dried cassia leaves
• 1 TBSP minced fresh ginger
• 1 small green Indian or Thai chile, seeded and minced
• 2 cups medium diced vegetables: carrots, zucchini, green beans, broccoli, daikon radish, asparagus, to name a few
• 2 tsp salt, or to taste
• 1 tsp ground fennel
• 2 handfuls chopped spinach, kale, chard, or arugula

Kitchari Garnishes

•  Olive oil or cultured ghee
• Freshly ground black pepper
• 2 TBSP chopped fresh cilantro, thyme, or basil leaves
• 1 slice of lime per serving

Khalo Founder Ankita Sankla

Khalo Makes Masala Bases for Everyone

Khalo, meaning “Let’s Eat” in Hindi, is a brand set to revolutionize the culinary world with a line of functional Indian masala cooking bases rooted in Ayurveda. Khalo is launching direct-to-consumer nationwide in Spring 2024.

Founder Ankita Sankla, a proud first-generation Indian American born in India and raised across various corners of the world, including San Francisco, London, New York, and New Jersey, originally enrolled at Rutgers University as an engineering student and quickly noticed her passion for business. Landing marketing roles at Lancôme, Dior, and Ayurvedic skincare startup Aavrani, Ankita’s transition to college life had unwittingly ushered in dietary changes, taking a toll on her gut health.

Her soul, however, remained tethered to the memories of her mother’s kitchen – a haven of spices, fresh ingredients, and age-old Ayurvedic wisdom. Ankita immersed herself in an Ayurvedic culinary school, aiming to share the magic of Ayurveda with the world, culminating in the idea of Khalo.

Ankita expresses, “I founded Khalo as a result of my personal health journey and the transformative experience of healing through the power of food and Ancient Ayurvedic Wisdom. I aspired to make the magic of Ayurveda accessible to the world, and Khalo was the realization of that vision. After all, how you eat, is how you live.”

Khalo has plans for a broad spectrum of innovative products. Their current offerings come in three distinct flavor profiles, Hot Take Masala, Gold Rush Masala, and Essential Masala. Every creation is deeply entrenched in Ayurvedic principles, promising not just taste, but holistic well-being. Think better digestion, a rejuvenated gut microbiome, and optimized nutrient absorption.

Khalo aims to redefine our relationship with food by highlighting a lifestyle that harmoniously intertwines health, taste, and ancient wisdom. Khalo’s masalas represent more than just powerful spices and ghee. They are an invitation to cook with love, eat with intention, and digest with ease. Steeped in quality and intent, Khalo is set to make Ayurveda an attainable and everyday experience for everyone.

Ayurvedic Ginger Spinach Recipe

• Serves 2
• Cook time 25 minutes

Ingredients

• 1/2 lb baby spinach washed and roughly chopped
• 1 inch piece of ginger peeled and grated
• 2 small green chili chopped
• 2 TBSP Khalo Gold Rush Masala
• 1 cup of Basmati rice 2 TBS Ghee
• 1 TBSP Cumin seeds
• 1 TBSP Himalayan salt
• 2.5 cups of water

Ginger Spinach

• Add 1/2 tbs ghee to a sauté pan over medium heat.
• Add chopped ginger and green chili.
• Roughly chop the spinach and add to the pan gradually while mixing.

• Once all the spinach is wilted (4-5 minutes) add the Khalo Gold Rush Masala.

Cumin Rice

• Wash and soak basmati rice for 15-30 min.
• Add 1.5 tbs ghee to pot on medium heat and add cumin seeds.
• Once the cumin is sizzling add the water.
• Bring the water to a boil once it’s boiling add the washed and drained rice.
• Place the top of the pot on and reduce flame to low heat and cook for 12 minutes.
• Let the rice rest for 5 min before fluffing and serving

Connect with Khalo

Follow @khaloworld Website: khaloworld.com

Ayurvedic Wisdom and Wellness

Internationally renowned Ayurvedic healer, Vedic speaker and former president of The California Association of Ayurvedic Medicine, Acharya Shunya states in her book AYURVEDA Lifestyle Wisdom, “Ayurveda teaches us that true health is our birthright- and that by artfully adapting to the rhythms of nature, we can restore ourselves to balance and experience optimal well-being.”

Dr. Siva Mohan, founder of AyurvedabySiva and author of Ayurveda for Yoga Teachers and Students expresses, “Wellness is a lifestyle choice. One of my gifts is to show how you fit Ayurveda into the container of your modern urban life. And then, use it to change the container entirely.”

In the end, we are the guardians of that choice.

Lorena Tapiero

Lorena Tapiero is a first generation Colombian-American who has lived and worked in Los Angeles, New York City, and Dubai. Her global experience and perspective gives her a powerful lens to reflect on food, trends, and health and wellness. Lorena is a yoga therapist as well as a writer and longtime media professional.

www.considercoco.com

The post Aligning with Ancient Wisdom: Ayurvedic Living in Fast Times appeared first on LA Yoga Magazine - Ayurveda & Health.

Exploring Food Trends and Meeting Entrepreneurial Innovators

Foundermade Discovery Show is a bi-annual summit held in Los Angeles and New York City featuring brands across the beauty, beverage, food, and wellness sectors. With brands launching products, services, and delicious foods and beverages, here are a few innovative trend-setters I recommend you discover yourself!

Fabalish

BYOB (Bring Your Own Falafel Burger that is) Fabalish does everything around the chickpea. From the chickpea water, Aquafaba, they make the sauces and from the Chickpeas, they make organic and gluten-free baked falafels. Try saying Aquafaba three times, this will make for some great fodder around the grill. Mayo lovers take heed as their Vegan Organic Mayo is a limited release item.

Heritage Kulfi

Not into bringing booze to your next BBQ or potluck, no problem! Heritage Kulfi is a nod to founder, Mansoor Ahmed’s South Asian background, and love of an Indian style of ice cream called kulfi, which is best known for its creamy, velvety, and dense texture. Flavors include Alphonso Mango, Early Grey, Saffron, Rosewater and much more.

Modern Picnic

Whether you are living that hybrid work life or simply want to take your meal outdoors, Modern Picnic’s  chic styles have you covered. With an array of collections to choose from, these Vegan leather bags are functional, sustainable, and practical.

Female Sexual Wellness

At the helm of Vella Bioscience is chief scientific officer, Dr. Harin Padma Nathan who led the research and development of Viagra. Together with Dr. Michael Frid, they both lead on the intersection of science and sexual wellness with Vella’s Women’s Pleasure Serum.

Beia Beauty is a cross between luxury skincare and sexual wellness founded by Brittany Lo whose mission is to shatter the taboo of indulging in oneself.

Generational Wellness

It was refreshing to see brands that were mindful of the next generation of skincare for the youth and college-bound market with the likes of Bette Green ,  Blume, Good For You Girls ,  and Higher Education Skincare.

On-the-Go Wellness

Flight Fud was created by former flight attendant Kaeli Bauman and business and leisure travel enthusiasts, Sarah Peterson and Jamie Renney to address the six effects of flying: impaired circulation and inflammation, fatigue & jetlag, dehydration, suppressed immune system, exposure to radiation and bloating & indigestion. Quench your flying woes with this all-natural travel aid.

Kroma Wellness

Backed by a stellar wellness advisory team, Kroma Wellness founder Lisa Odenweller is most known for founding Beaming Organic Superfood Café’s, known as one of the most respected wellness bars in the country. Their line of products include ethically sourced superfoods, herbs, smoothies, teas and supplements, elixirs, bundle packages, broths, and much more. Check out their recipe for superfood truffles using their products.

Celebrity-Backed Brands

Barcode is a line of functional better-for-you beverages designed for athletes and regular Joes likes us. Founded by NBA star Kyle Kuzma and Mubarak Malik, former Head of Performance for The New York Knicks. Flavors come in Lemon-Lime, Watermelon, and Pinot Noir.

Homecourt is a line of products for the home, created and designed by wait for it… actress Courteney Cox. The products come in four different scents: Cipres Mint, Neroli Leaf, Steeped Rose, and Cece. If you are a lover of all things Rose like I am, the Steeped Rose is a must-have.

East Coast Spotlights

Who doesn’t love a good founder story?

REAL Cookies Connecticut-based longtime friends, Marla Felton and Lauren Berger recently launched their better-for-you cookie brand- REAL Cookies. At first glance, I was attracted to those sweet Yoga Bears on the cookie pack. Lauren, a Yogi and Yoga instructor, explained the bears represent the possibility of balance—the healthy and the delicious—in our everyday lives. Cookies are made with only clean, real and thoughtfully sourced ingredients such as almond and coconut flour, pure maple syrup, vanilla, real fruit and dark chocolate.

They are gluten-free, grain-free, dairy-free, vegan, kosher, and paleo-friendly, and come in a variety of mouth-watering flavors, including: classic chocolate chip, peanut butter chocolate chip, and fresh lemon blueberry. I’m not the only one who thinks their cookies are something special – their Lemon Blueberry cookies recently won a Good Housekeeping Healthy Snack Award for “Best Grain Free Cookie.”

My Dad’s Sauce

I don’t know about you, but pasta and pizza night are year-round. New Jersey-based Calabrian restauranteur, Pat Turano, opened his first pizzeria at the age of 18 and with over 30 years in the industry, his three children decided to bottle the magic sauce they grew up on. We all know that New York City and New Jersey are the holy grail for the best Italian food in the country and even better when the ingredients are nutritious, containing no artificial flavors, preservatives, no sugar added, and gluten-free and vegan-free. You can purchase My Dad’s Sauce through their website or from select retailers throughout New Jersey and New York City.

Lorena Tapiero

Lorena Tapiero is a first generation Colombian-American who has lived and worked in Los Angeles, New York City, and Dubai. Her global experience and perspective gives her a powerful lens to reflect on food, trends, and health and wellness. Lorena is a yoga therapist as well as a writer and longtime media professional.

www.considercoco.com

The post Discovering Food Trends and Entrepreneurial Innovations at Foundermade appeared first on LA Yoga Magazine - Ayurveda & Health.