I’m always interested in food trends and what’s new on the market.

Some of the trends this year going into next year are familiar: plant-based foods focusing on grains and ancient grains, refined sugar substitutes, organic, sustainability and gluten-free foods.

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Cask & Kettle's Spiked Dry Cider is shown. The hot cocktail is 50 proof.

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Perrin Brewing Co.'s 59-10 IPA pairs well with Pop Daddy Snacks' Beer Cheese Pretzels.

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Miski Organics' Yacon Syrup is shown.

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Scratch Kitchen Co.'s Blueberry Lemon Loaf mix is shown. The simple mix calls only for butter, water and eggs.

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Bistro Christo Garlic Ghee Grilled Corn is shown.

Jane Ammeson can be contacted via email at janeammeson@gmail.com.