Every May, two trade shows hold court at Chicago’s signature convention center, McCormick Place. This year, the 93rdAnnual National Restaurant Association, Hotel-Motel Show (and the 5thAnnual International Wine, Spirits & Beer Event) took place on May 5-8. More than 1,900 exhibitors and 61,000 registered attendants from all 50 states and more than 100 countries sampled some of the most innovative and trend-setting foods and beverages in the restaurant and foodservice industry.
A few noticeable trends were miniature and single-serving desserts. White Toque, known as a new world of a frozen and specialty food company, promoted a line of individual desserts: Gianduja Moose Cake, a shortbread topped with creamy Gianduja ganache and crispy chocolate. Gianduja is a sweet chocolate containing about 30% hazelnut paste. White Toque also featured a Chocolate Banana Delight version (featuring crumbled chocolate topped with banana cream and chocolate icing).