801: We Went to the Summer Fancy Food Show. We Have Notes.

20:48Dan Frommer:Levi's, Adidas, and Free People. Join the Nordiclub to unlock exclusive discounts, shop new arrivals first, and more. Plus, buy online and pick up at your favorite rack store for free. Great brands, great prices. that's why you rack alright I have a few more Morty's Bread so this was a pre-launch company upstairs I didn't get the founder's last name his first name is Ryan and I really love the branding his pitch right away was very smart this is the sourdough bread you grew up on and it's basically soft sourdough naturally leavened sandwich bread and I think right now with the day and age of a lot of sourdough baking and the way the bakeries do sourdough.

21:30It's very crusty and it's not the sliced sourdough that we grew up on. Really nice mouthfeel. He's based in Jersey. He has like a mission behind it. He wants to help Jersey City schools have better lunches and wants to make sandwiches for kids, which I thought was a really nice promise. Seemed like a CPG vet for many years and this is his launch. He's pre-launch. That's Morty's bread. I visited with the Folkland organic fries and tots table presentation, it's kind of like hard to find a bad tot in the world. But when you find an exceptional tot, especially from Frozen, it stands out. It's a third generation Mennonite family from Waterford, Pennsylvania.

22:14And they're growing their own potatoes. It's vertically integrated and it's a regenerative farm. But what was cool about it was like the fucking packaging. It was like all over print, really modern packaging really jumped out right away and I just really enjoyed meeting with the founders it was one of the farmers was there and they're doing fries and tots there's like some seasoned fries love it it's called Folkland Organic Fries and Tots Tots are due for a comeback yo definitely I was talking to Luke Fortney about that oh really? yeah he's a tot head himself nice yeah what about you?

22:48Dan Frommer:you have a few more? let me get this one out this is called Yucca Balls Yucca Balls? Yucca Balls Yucca, yucca, I'll take either. You know, there used to be a great indie brand in Brooklyn called, I think, U-Puffs or something. And they sold these yucca balls at Foragers, R.I.P., and the market. And that was one of my visiting New York snacks. And when I used to live here all the time, I was eating those. Those seem to be gone. So this is very much in the same spirit. This is a more professionally made package. But these are delicious. These are cheese, basically just like cheese balls. Yeah. Let's open it up.

23:27Dan Frommer:They're tapioca-based. Oh, right now? Let's open it up. Because I have a taster, too. I'm sorry I made you open your snacks. No, please. I brought them for us. I have a taster. A bunch of different flavors, including a more spicy one, but this is just the standard cheesy balls. Yeah, yeah. Thanks, Clayton. He's helping us out in the studio. We're just going in right now. We're not going to do too much tasting. I have a taster for my next round. Let's see what we think about these. Super light. These are great. Good cheese flavor. I'm liking these a lot. Yeah. I'm enjoying, mm, super light. There was like a spicy skew, but I think, and those were good, but for me, this is just all I want.

24:07Dan Frommer:It's just like a simple cheese flavor. Yeah, it reminds me of like when you went to the health food store in the 90s, 2000s, when like in the bulk, they would have like these crispy balls of cheese that had this like different, they were crispy too. You know, they're like a little deeper flavor of cheese. Definitely that's what it's giving right there. Ma 'am, do you want to taste some more things? Let's do it. Why not? I brought in another sample that I wanted to taste. Super interesting. I was at Andrea Hernandez's party for Snackshot. She always throws a great bash around food festivals and trade shows.

24:45And I met the founder of Buffs. Okay. Now, this brand was new to me. And a little background. Buffs was co-founded by Beckett, Keetane, and George Zhao, who I met George. They're young bucks who really, really are thinking about snack foods made out of beef, which I think is a category that there's definitely some other brands who are doing like Doritos and Cheese Puffs as they're doing here at Buffs that are based with protein-rich, no seed oils, and 12 grams of protein per serving here. So not a tallow-based thing, but actually a meat? Actual beef, exactly, not tallow. It's grass-fed beef, egg whites, vegetables, tapioca root, extra virgin olive oil, original seasoning, salt.

25:32Yep, that's it. That's the way they advertise. So first off, their Instagram is crazy. It's really good. Okay. Really good brand. Super fun the way they're engaging on there. And he gave it to me. He says, like, try it. It's like first gen, gave me the whole caveat, but we're going to try it on there. Let's do it right now. It's gluten-free. I checked for you, so we're good. Let's see. So the shape is interesting. It looks like interesting. They look like little tiny little meatballs.

26:07Dan Frommer:Okay. All right. Let's go in. Good, clean, fun. Grass-fed beef. All right. Wow.

26:23I always think with second bite, do I want more or less after second bite?

26:33Dan Frommer:This is very funny. Could be mistaken for a pet treat. It looks, it's giving like pill pockets. Yeah. A little pill pocket style. I like it. It's pretty good. Pretty good. I'm definitely into this. I think - Give me a pho flavor of this. What's that? Give me a pho flavor of this. A pho? Yeah. Yeah, yeah. That'd be good. Yeah, yeah. I think you're still right. I think flavor iteration, thinking about international, like a pho, I could think of it being like pozole. Oh, yeah. I'm thinking broths here. Right. Because beef broths and stuff like that. Totally. You know what? Cool. I like this. Oh, before I forget, one other thing.

27:13Dan Frommer:Yeah, yeah. the new beta test of the sour milk vanilla honey flavor. You saw them on the floor. I saw Kiki at a party. She didn't have yogurt on hand, but she told me all about it. Really good. We're both pulling for you guys. Sour milk. What do you think about it? Incredible. Yeah. Super good. And honey flavor, which in our survey is the only sweetener people think is actually healthy. That's so great. So honey flavored vanilla. Yeah. Really good. And I like the way they've changed their form with like the larger, the 24s. Got to do it. Have, you know, lid art. That's cool. And of course, they're still crushing on social.

27:50I have some more. Related to Buffs is a meat adjacent snacking food that I really liked. I found it upstairs. It's called Rodeo Snacks. Founded by a gentleman who was raised in Argentina. This is a steak chip and it is 22 grams of protein, 150 calories, zero sugar, no seed oils, et cetera. I really loved it.

28:20Dan Frommer:What's a steak chip? So it's in the shape of a snacking chip, like a potato chip with a mouthfeel similar to a potato chip. But while biting in, it gives a rich, beefy flavor. Oh, I'm sad I missed that. It's super interesting. I really liked it. They're very new. I like the chicken chips, the Wild's chicken chips that have been around for a long time. So I'm interested. And I think that's like a leader. I mean, Wild's is like absolutely crushing it. And like at Sea Store as well. They're very, very big there. And I think protein chips can be very good and very not good. Yeah. What you don't want is for it to just taste like Dorito seasoning on some sort of weird, you know, crispy base.

29:06Dan Frommer:We'll get to that. Oh, okay. I actually tried that. Spoiler, something like that is in my list. I have a few more. I met with PJ Monte of Monte's Fine Foods, a former guest, and the sauce has been crushing it. It's a delicious sauce. I'm a big fan. Have you tried Monte's Fine Foods? I don't think so. It's a great story, Dan. It is a guy, PJ Monty, who grew up in New York between Brooklyn and the East End. And this is a sauce that's inspired by Monty's Venetian Room in Gowanus. Do you remember Monty's Venetian Room? Huh. Okay. So he's part of that family. Really, really smart, cool guy. And the sauces have been doing great, as mentioned.

29:50Very cool. I think he was at 1 ,100 Target's doors. So he's definitely, like, really on his way. He debuted pasta recently and he has six SKUs and this is domestic pasta. I think he said he was producing it in Oklahoma or somewhere around there, maybe Kansas, where there's Durham wheat fields. And he's so he found this producer and he's doing these really these Teflon, these bronze dyed, not Teflon, bronze dyes and really interesting shapes. You know, doing a star shape. He's doing a snail shape. So he's not doing like rotini and basics. And so I'd love to see now as a strategy, he obviously has his sauce line and now he has his pasta line.

30:34So he's got a full set to offer retail. So good for him. Very cool. Another one I wanted to catch up with is somebody I mentioned before, Gamsa Savory Oatmeal. They debuted at last year's Fancy Food Show. It's a company from Sarah Huang and Ruby Sainese from the city, from New York City. And they're doing a instant Korean juk, so a savory oatmeal. Oh, wow. Their one flavor, they have one flavor now, is a garlic flavor. And I think that that's great that they've stuck with one skew and they're not really trying to push through to too many trendy flavors. and I really like what they did innovate with was just a single cup serving.

31:18So you can get in boxes and you can get in single cup. Delicious stuff.

31:22Dan Frommer:That's cool. I'd love to try that. I love a savory oatmeal. I used to make my own with avocado, sliced avocado, hot sauce and that sort of stuff. I love loading it up as well. And they also were presenting with a really great LA-based sesame oil suki, cold-pressed sesame oil. That's cool. fresh, really cool brand. So that's Gamsa. A few more. Do you have any more? Keep going. Keep going. You keep looking because I know you've got a phone full of photos and notes. I got to taste Dirty Virgo for the first time. I went to BevNet Live a few weeks ago and saw them present, and it was a compelling case.

32:03It was a great presentation, but they weren't tasting there. I finally got to taste it. It's a really cool company. New York City Nightlife veterans James Zackler and John Maloney founded it. What they're doing is interesting, and they're really focusing on trade with this. It's very much for bars. They're doing a line of NA electrolyte beverages that are really close to the cocktails that they're aping. So they have a virgin Italian spritz, a virgin margarita, and a virgin ginger mule. You drink it, and you're not getting that rush of sweetness that so many of these gross virgin BS cocktails, mocktails have, you're actually getting, it tastes like you're getting a little bit of that like Gatorade vibe, but it still has the pure flavor of the cocktail.

32:51So it makes a lot of sense. Like, you know, one for me, one for you kind of vibe. I'm taking one on, one off when you're out drinking. So it makes a lot of sense. I love their story. They're really cool founders. And like, I love the brand Dirty Virgo.

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34:09Dan Frommer:Who cares about your poops? Oli does. That's why Oli's science-backed gut health lineup helps support your family's regularity. From daily probiotics to fiber gummies, your kiddos will love. Find it all on oli.com. That's O-L-L-Y dot com. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease. I got a few more. I think you'll appreciate this one. Nomina. Nomina Extra Strong Sparkling Spring Water from Japan. So they're taking Japanese spring water and they're forced carbonating it with extra bubbles.

34:52But it's a really soft Japanese water. It's delicious. I need to try that. Big bubbles, not the small bubbles. No, I need big bubbles. The big bubbles is what you need, man. Love Topo once in a while, but those bubbles are too tight for me. I like a big bubble. I went back twice. But I love this. I love this product. It's in these cool 11-ounce cans. Someone hit me up on Instagram. It was a Kushbusha did. She was a fan of the brand. She found it at Erewhon. So it's available at Erewhon. I know that. And I think in the city, Citarella perhaps, maybe happier. I can't remember what she said. What's it called again?

35:26It's called Nomina, N-O-M-I-N-A.

35:29Dan Frommer:All right. I'm going to look for it. Okay. So not everything is great in life. I have to report on the debut of David's EPG Doritos. Oh. David's has a chip. Right. It was debuted at Snackshot. Listen, it was humid in there. They've been opened. It wasn't like a fresh bag. So I'm going to give them that grace. But they're basically doing a chip now. Yeah. That's very much in the Doritos zone. Doritos protein, so to speak. Not for me. Not for me. Maybe there's a market for this. Reminder, we know David's Bar. They launched with great fanfare. Have you ever interviewed Peter Rahal? Yeah, yeah. Totally, yeah.

36:11Yeah, is he on to something, do you think, with chips? Expanding this David's World. The bars have only been out for 18 months or so.

36:20Dan Frommer:I'll have to try. I mean, as he explained to me, the David brand, and they're going to launch other brands. I think there's one called Hall Pass that they're developing. Cool. The David brand is at that extreme end of people who want the most protein per calorie possible in any food. So the David bar is, as I say, the fakest fake food you can get. Yeah. But it is the only bar that I know that's whatever, 28 grams of protein under 200 calories or something like that. So if that's what you want, and by the way, I'll buy them sometimes because they work. Yeah. They fill you up and no weird burps and I'm good.

37:01Dan Frommer:The ice cream that he sent me last time I was here is way exceeding expectations for me. I don't think I would buy it. I think I would just have a small scoop of regular ice cream. Yeah, yeah. But if you want to gorge on high-protein ice cream, it tastes really good and it tastes like rich – people are like, oh, you can't legally call it ice cream because it doesn't have enough fat or something. It tastes like really good ice cream and there's a chocolate flavor and there was, I believe, a caramel flavor. Yeah. And really good. Well done. Have not tried the chips. I could see that going either way.

37:37Dan Frommer:I don't know. It depends on how satisfying that crunch is and how, you know, how believable it is as a chip. It's like, do you roll with Quest chips? I mean, you have to ask yourself that question. I'll try everything. Like, I've tried all the protein chips. There's actually one in my bag, too, of, like, some weird puffed lentil thing that could be great and could be not great. I keep coming back to the Spanish extra virgin olive oil potato chips. They're just heavenly. Hey, did you try the Sasto, Joe Sasto? Did you try his pasta cups? I haven't tried them. I haven't tried them. I can't eat them.

38:10Was he at the show with the mustache? I think so, yeah. I missed him. Yeah, yeah. I met him before. He's interesting. Yeah. I love to see the chefs on the floor. Saw Andrew Zimmern. Saw Marcus Samuelson. I saw Ed Lee. Nice. Guy's got highlights now. I love it. Sweet. Looking great, Ed. I mean, it's a really fun show. Where did ice cream index in your last report about where people want protein and where they don't want protein? Do you recall?

38:34Dan Frommer:If I remember, it was one of those ones that was kind of averaged out near the zero zero mark. But my guess, a lot of those turn out to not be meh. But instead, there are certain people who are really into it and some people who are really not into it. I have to look specifically for ice cream. But one of the ones in this recent report we pulled through, Cold Foam. Cold Foam is a$300-some million business for Starbucks every year. And last year they added protein Cold Foam, 15 grams, I think, in a grande. And that's one where it averages down to zero-zero. You'd say, oh, no one really wants this.

39:11Dan Frommer:But actually, if you look at it, it's young people much more interested than older people. Millennial urban Starbucks customers very interested in our survey. So it's like, okay, this stuff actually makes sense if it's for the target. The right market. So zero, zero means like low interest and then you go up from that. Yeah, exactly. Yeah. I could see like certain markets. I've definitely upgraded for a protein foam at Starbucks. I've tried it. For some reason I do at the airport and it's like, yeah, give me all the protein. It's like a$16 drink by the time I'm done upgrading it. Dude. I mean, the chillers effect is crazy.

39:44That is wild. The refresher thing. Refreshers. Sorry. Refreshers. They've called it chillers at other places, but refreshers.

39:48Dan Frommer:Very smart with customizable caffeine content, boba pearls, all kinds of stuff. You can probably make yourself a$12 drink with 67 grams of sugar. You sure can. And I've seen it at McDonald's now. Everywhere, yeah. Yeah, it's everywhere now. I got some more. So I tried Field Goods, which is the new focus cookie from Ashley Fields, daughter of Debbie Fields, founder of Mrs. Fields. Amazing. Amazing that we're now in functional focus cookies. This cookie, which was absolutely delicious. Oh, cool. I love the flavor of it. It was totally in that Mrs. Fields, like softer than you ever think of cookies should be.

40:29And these focus cookies have three grams of creatine and 250 milligrams of CD saline. I'm not sure what that is. I'm just reading off a list and a bunch of other things. So it's basically a functional cookie. and yeah, it's new. It launched less than a month ago.

40:49Dan Frommer:I had a fantastic little bite of soft serve from Seed and Mill with some crunchy halva at the bottom. I think they redid the recipe of the soft serve. It was very nice. I love to see those guys doing CPG and like out in the world. Definitely love Seed and Mill. The Yakatori guy, do you follow him on Instagram? I don't, but I need to. He's great. I interviewed him in like 2022 or 23. I have fun during the pandemic, a really passionate yakitori chef, kind of a home chef, not like classically trained, but somebody who just has a real passion for yakitori. And I followed his tutorial videos, instruction videos.

41:26I've never done my own breakdown, but they're fantastic. He is launching a brand new yakitori sauce with Sanjay. Sanjay and it's really fun like the to actually have a yakitori sauce kind of a bottled tare so to speak that you you know swipe on to the skewers caught up with him that was great I think Sanjay is doing some interesting things and kind of that you know bottled East Asian sauce world

41:57Dan Frommer:soy sauce soy sauce adjacent yeah which has been completely relit thanks to the success of Bachans which had a real big exit, and now everyone's like, oh, maybe that aisle has more promise. Absolutely. It's an interesting aisle, the Asian condiment aisle, and that exit is bringing in so many new ones, and I tasted some of the new Momofuku sauces. Oh, so did I, yeah. Yeah, I wasn't a huge fan, to be honest, of the new ones. I can't eat most of their stuff. You know, I purchased their tamari, and it is very nice. I like that product a lot, and I've had their barbecue sauce for years. Like they sent me some samples.

42:36But the new line in September, I just wasn't connecting. It was a little sweet for me, just being honest. I think it's like my palate is maybe not quite right for some of these products.

42:44Dan Frommer:Well, I think it's an interesting thing where you start off as the coolest restaurant in New York, and then you all of a sudden have to make something that people across the country at Walmart are going to find delicious enough to purchase over and over and over again. Exactly. And where are the products coming from? I'm not sure the sourcing of all that. But Poland for them, I like the Momofuku team a lot. They're nice people. I tried the new Manischewitz frozen rugla. Okay. Which was like, at first glance, I'm like, this is not for me. I love rugla. It's a great, you know, pastry, kind of babka-esque, challah-esque, kind of in that zone.

43:20Did not have to be this good, Dan. Oh, wow. The new Manischewitz frozen rugla, like eight minutes in the oven from frozen. Dude, really good. I love it. Like having a warm rugelach is like something that is kind of hard to do. Most of you are getting at bakeries and they've been chilled down. So I like that one. I think I got one more. What a great trip. Yeah. Would you say? Like lots of hopes and promise here. So much great stuff. I got to taste 50 Hertz Sichuan peppercorns. Really terrific company. The gentleman who founded it, Yao Zhao. how he grew up in China and worked for the World Bank.

44:03But while working this day job, he had a passion for Szechuan peppercorns. And he is one of the top providers for restaurants around the country. 50 Hertz has been around and they have folks like EMP and really like fine dining using their products. 50 Hertz is funny. That's when you have a tingling feeling on your tongue from Szechuan peppercorns. it equals to be 50 hertz of battery on your tongue. So that's like the way they name it. But what I liked about them is their crossover products. So they work with a lot of companies. They're doing some cashews and peanuts with Sichuan peppercorns. And I had like a brittle, a caramel brittle with Sichuan peppercorns that was delicious.

44:44Really cool founder. That's Yao Zhao. It's 50 hertz.

44:47Dan Frommer:I love it. That's cool. So in general, not much to wrap up. I think we just shared our feelings. But I guess what do you want to see in the market? Is there anything that's just like, I wish I saw more of this and we weren't able to see the full show? It's very tough because there's no order to any of this. It's just super random the way that everything is set up. So it's not like there's a dessert section and you can really piece together, oh, here's what's going on. Everything's all over the place. So I don't know if it's possible to come away with a really clean analysis of the show. I also don't think the show is a complete view of the world.

45:23Dan Frommer:There certainly were many, many brands there that I did not expect to see there. It was great to see a lot of one to two person startups that are just kind of trying stuff. I think that's obviously where every great idea comes from is from one or two people who just can't live without making something. That's the beauty of entrepreneurship. And I love seeing that. I love seeing tiny brands that, you know, the June pistachio guys rope, you know, their mom into working the booth. I love a good parent volunteer booth worker. And that's a great brand that has a fantastic pickled flavor pistachio that I saw their sign and said, oh, I need those.

46:08Dan Frommer:I'm going to go grab some. I saw the family of Frost Buttercream work in the booth. Those guys are great. Love it. Love to see them still. So I'm working away at this crazy world. I mean, I feel like with increased energy costs and shipping costs, I didn't see as much beverage at the show. Not as much, yeah. Maybe it's like a positioning of the show, but I just recall seeing more waters and RTDs. It's just an observation. I loved seeing some domestic waters last year, and I didn't see any this year, though I saw that great Japanese water. I had a really lovely Italian naturally carbonated water.

46:45Dan Frommer:Oh, man. I forgot the name. I love - I think I maybe have their brochure or something like that. I love some waters. Did you see a lot of plant-based cheese? I avoid that stuff. Yeah, I know. Maybe that's a good thing. Yeah, I'm just saying maybe there's more plant-based, vegan - It feels like there's not much energy behind that stuff right now. I don't think so. Yeah. I think there was a moment where there was a lot of interest among investors in it, and therefore it was propelling founders. Yeah, yeah. And there were some good ones. I'll never forget the wacky guy at Expo with Climax Cheese.

47:16Dan Frommer:and that was actually genuinely pretty good. And I think that's at some Michelin star spots. But it feels like the plant-based meat thing, it's a category, it will exist. It's just not nearly as big as people thought it could be. Oh, definitely. Safe Slice was there. Can't remember the broad name, but the banner is Safe Slice. That's a plant-based meat that they've been doing their work for years and I've been following it. And now their reposition is Safe Slice and it's basically luncheon meets that are safe for pregnant mothers. Cool. It's a good idea. I think it's definitely a market that is pretty big, pretty big tam there.

47:54Yeah, maybe. Maybe. I mean, you gotta have an angle, you gotta have a hustle.

47:59Dan Frommer:Is it enough to move through whatever velocities that that buyer needs in that fridge? I know. It's interesting, safe slice. That's a good idea, though. Yeah. Well, Dan, I hope we can catch up after Expo West. I feel like we have this like nice tradition. Yeah. Here's a wish list. I want more savory snack bars. I want more weird ice cream. I want more carbonated beverages. You know, there's the, maybe we talked about this lesson, the Spindrift tea has no bubbles. Give me the bubbles. Yeah. I tasted through that. I didn't like that. I want to see bubbles with all Spindrift. I need bubbles. Because they're absolutely crushing it.

48:36I think their pog is amazing. You know, pineapple, orange guava. I love the Yuzu Mandarin and also the Ginger Mule is good too. Ginger Mule is good. They're crushing it. I love Spindrift. Yeah. So yeah, I think we're aligned on like more bubbles, please. Please. I like savory bars. That's great. Yeah. Yeah. More savory bars is cool. I tried a great tofu savory bar. Oh, wow. That was cool. That was a cool product downstairs. Well, listen, let's do this again. Anytime, man.

49:06Dan Frommer:Thanks for having me. Thanks, buddy. I appreciate it. Next time we'll snack together.

49:14This is Taste is hosted and produced by Eliza Abarbanal and me, Matt Rodbar. The show is edited by lead producer Clayton Gumbert and supervised by Pat Stango, director of media production and development at Penguin Random House. Thanks to Shalia Harris and the production team at Penguin Random House. Theme music by Steve Rydell. Episode portraits by Louise Zergon Pomeroy. Logo design by Ellie Skrzat and Ian Dingham. Visit Taste Online at tastecooking.com and make sure to subscribe to our newsletter to keep updated on all cool things in the world of taste. Hey, it's Ryan Reynolds here from Mint Mobile.

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