Global fragrances boil in every food row

Annual Pulse Control of the Consumer Packed Consumed Goods Industry, Natural Expo West products, descended to the Center of Anaheim Conventions for Developing Brands to display their latest innovation. Retail sellers, distributors and investors all had their eyes glued to the brands that they thought could soon disrupt their respective categories.

While conventional nutrients have sheltered historically dedicated sections for international cuisine, it is clearer than ever, based on its prevailing presence in Expo West, which global fragrances are no longer exclusive for a single row. Here are some independent brands presented in Congress that are not just creating delicious spicy products from every corner of the globe, but are adding a world perspective to all food buying experience.

Large tree farms

Born in Bali, Large tree farms It is much more than a brand that sells coconut -based sugar products. Founder Ben Ripple has lived in Bali for nearly 30 years to establish relationships with thousands of coconut farmers who grow trees that give birth to beautiful coconut in their yards. Flag Flag Product Big Tree Farms is Coco Aminos, that is Organic organic regenerative. “We absorb the nectar from the coconut,” Susie Picken’s VP tells me at Expo West. “Farmers are climbing the trees … chopping the edges of the nut nut nut nut nut nut nut nut nut and inserting a box into them and the beautiful liquid nectar drips, then boiled in a caramel.” The Big Tree Farms sells a sauce and marinade line, each with a Coco Aminos base, and introduces other global zall such as ponzu, lemongrass and tamarind in each bottle. The Big Tree Farms also has a line of organic, brown and gold vanilla sugars for a sweetener who gives back farmers in Indonesia who are putting hard work in the name of regenerative organic farming. “Global aromas are hot now, and we are the ones who can authentically bring the fragrances because we have a real story … working with farmers directly,” Pinken says.

Bollygou

Nimbu Pani, a sweet, elderly drink sold on the streets of India, now has a presence on the American retail shelves thanks to Maxine Henderson, founder and CEO Bollygou. Henderson, from Canada, would spend wine growing up with her family in India, where her grandmother would make the classic drink made from a combination of lemon, plants and spices. “It is usually sweet, citrus and salty,” Henderson tells me, “so we wanted to save it and have all the spices and tastes that come.” Bollygouod comes in four flavors: cumin Boraziloq lime, lemon mint, lemon mint, lemon mango saffron of India and lemon pomegranate cardamom. The brand began in 2019 and was reprinted in 2023 with its red cans that resemble a red carpet Royal Bollywood. With delicate allusions to Indian aromas in each soft sip, Henderson was provided to drink, which she modeled from her grandmother’s recipe, welcoming the US consumer by falling on 7G sugar content and adding carbonization. “There is no other modern nimbu. It has never been in a cans or gas, “says Henderson.” We want to show people we are ready to grow and escalate.

Chose

Chose It is a developing Mexican-American brand that highlights the bold Mexican spices against a backdrop of popular boats such as fruits and nuts. But Chuza gets dried fruit in a completely new universe. Primary products are dried fruits raised like cactus, mango, blueberry and strawberries – they are each thick, sweet and chewed, presenting almost like a gummy candy. Chuza is expanding its product line to include Mix Trail mixtures, for which it debuted at Expo West, all with the same tanged spices made 100% of Mexican peppers. These will begin to roll directly with the customer during the summer. The founder and CEO Danny Schwarz created the company based on Spice Blends that his family has been creating for decades. The wonderful, vibrant packaging honors Mexican architecture – making a modern Mayan pyramid design along with vivid colors that reflect the powerful spices that cover any chewed treatment. “Lechuza means owl,” Schwarz tells me, explaining why there is an owl like logo. “You say ‘chuza’ when you’re doing something amazing.”

Kojotas

Cassava of root vegetables has begun to make its presence more popular. Kojotas Founder and CEO Jaet Flores Pavlovich tried to make the best tortilla six years ago when she launched her brand, which is an homage to her home of Sonora, Mexico, where Pavlovich says the flour tortilles were created. She was never happy with the choice of tortillas purchased at the store when she was at the San Diego kitchen school, so she returned home to teach trade from her people, ‘Coyotas’, as she says-she has made tortillas for generations. She decided to use Cassava because of the dietary restrictions of many Americans-the quintet is without wheat. “I felt it could help people sit at a table and not share them,” Pavlovich tells me. Coyotas tortillas are light, fluffy and chewed. Craft -style packaging for each of the four sizes of tortillas, from the size of the road taco to 12 inches, are made of kasava, emphasizing the durability of the plant, which does not require water to grow after its initial watering. “I want to represent Mexico – my Mexico,” Pavlovich says. “Not the colorful things we see everywhere. But deserts, tattoos and earth tones. “

Kukonut

Pudding meets Panna Cotta meets Asian aromas. Kukonut He is a coconut -based guardian who is both airy and satisfactory. Founder Jia Xiong grew by eating coconut nut pudding in China and wanted to bring more excitement to the category of packed sweets in countries that would attract health -conscious consumers without sacrificing taste. It uses agar’s agar to gain gelatinous durability and organic cane sugar for delicate sweetness. Three flavors include the original coconut along with matcha and black sesame. Matcha is sourced from water, Japan and the Black Sesame is sourced from Taiwan. Kokonu started last year and began at the food service to start with retail in small chains like Erewhon. “This is a pleasure without guilt,” Xiong says. At Expo West, she met with larger retailers in the hope of earning more withdrawals with natural retailers across the country.

Kolsvart

Kolsvart Candies Gummy from Malmö, Sweden has grown from being a European super-premium product to make a taste of American retail. Kolsvart, which means ‘black’ in Swedish (an ode for Swedish licorice), sells a variety of nostalgic fish cakes that use real fruits to flavor any treatment. Aromas include sour blueberry, sour raspberry and sunflower, all filled with bags of rustic, minimalist coffee paper. The company does not shape its cakes like fish just for wearing it all. Kolsvart donates some of his profits for the purification and repopulation of Scandinavian waters. The fish is specially formed as a point fish, turbot and arctic. “The fish came a few years after the company started,” Coo Andreas Roos tells me. “It was traditional to make candy fish and we wanted to focus on a healthier environment, so we donate to Scandinavia, where it is mainly overloaded. We would like to do the same in the US” Kolsvart is on the verge of significant expansion of retail.

appetizer

The wide line of the products and tastes of the Middle East that appetizer Offers will make a spraying on the US market. Made in Jordan, it offers a Hummus-Prior to Tahini and a quiet dad, but simply barely cracks the way the brand highlights the Middle East flavors-also rolling a line of soups, including Adas and Freekeh, diving Tahini, Taum and Shatta Saches, and other specialties. The family -owned company was recently reprinted while starting in the US retail, expanding from food service. “People already know about Hummus,” tells me Mark Pataky GM and Mark Pataky. “Now they have to reveal the rest.” He says the obese products remain authentic mainly due to UHT technology (ultra -high temperature) that the owner of the Kasih Kasih company spent 20 years creating, maintaining the original product recipes keeping them fresh and durable. “Middle Eastern food is the fastest growing ethnic cuisine in JBA and Europe,” Pataky says. “We want to land on the retail sellers of thought by the end of the year to bring this kitchen to … more into the natural channel, but retail sellers like JEB and other priority pride vendors would be a great fit.”

Jolly

Fonio Rice is one of the most common West African foods, but its presence in America is minimal, barely existing on retail shelves. Jolly Bring phonio to the west in both a raw shape to cook on the stove, as well as in the spicy pilaf and the base of the chips. Phonio, a drought tolerant culture, is higher in fiber than a typical white rice and naturally cooks in just five minutes. Yolélé pilaf pilaf comes into several species such as Jolof, Dakar and Afro-Funk. Chips are simple and a fun way to cross it from standard potato chips or tortilla. Their rectangular shape makes them an appropos companion in diving – especially those that add yolélé’s Garlicky African spices. They come in sea salt, soft baobao and spicy chili, onions and lime taste. Pierre Thiam and Philip Teverow Cofounders are determined to bring more West African flavors to the SH.BA