Prepared Foods showcases new meat, poultry & seafood products hitting restaurant and foodservice channels in July 2020.
Vegolutionary Foods, Los Angeles earned one of the National Restaurant Association’s 2020 Food and Beverage (FABI) awards for its CAULIPOWER Chicken Tenders.
Officials say the better-for-you frozen Chicken Tenders feature a veggie-forward, golden, crispy coating, packed with cauliflower and other gluten-free attributes. The premium chicken is all natural, cage-free, and raised without antibiotics. CAULIPOWER Chicken Tenders debuted in two flavors: Original and Spicy(ish).
“We saw that millions of people were already making healthier chicken tenders at home, so we thought why not make things a bit easier? These are the people who know that any breaded tenders or nuggets on the market – meatless or otherwise – have already been fried before you get them home,” said Gail Becker, CAULIPOWER Founder and CEO.
Impossible Foods’ new Impossible Pork and Impossible Sausage earned two of 29 honors in the National Restaurant Association’s 2020 Food and Beverage (FABI) Award.
Officials say Impossible Pork contains no animal hormones or antibiotics, no gluten, 0mg cholesterol, and is ideal in ground pork dishes, including spring rolls and dumplings.
Impossible Sausage Made from Plants is savory, pre-seasoned meat that’s perfect as a traditional breakfast accompaniment or pizza topping. Because it’s made from plants, it contains 0mg cholesterol, no gluten, and no animal hormones or antibiotics–and is lower in calories, total fat, and saturated fat than sausage derived from pigs.
“Each year, we are eager to see the new flavors, product creativity, and innovation highlighted by the FABI Awards and this year’s recipients, once again, live up to expectations,” said Tom Cindric, president of Winsight Exhibitions.
High Liner Foods Inc., Portsmouth, N.H., said its new Alaska Wild Wings earned a first place foodservice award late last fall at the 27th Annual Alaska Symphony of Seafood.
The southern-style Alaska Wild Wings were “like nothing the judges expected,” said Craig Murray, High Liner’s senior vice president marketing and innovation.
Made from 100% wild-caught Alaska Pollock and a blend of southern-style herbs and spices, the boneless, bite-sized wings were judged on presentation, price, their high potential for success and overall eating experience. They were prepared from frozen and paired with a variety of sauces.
With appetizers and snacking on the rise, Murray said Alaska Wild Wings are perfectly suited to help expand seafood offerings and drive incremental sales for commercial and non-commercial operators.