Strategic advice for the food and beverage industry

The world of food mashups gives us Donuts 2.0: Doshi’s

Posted on:
April 26, 2018
Ann Eshaw

Easy, quick, healthy: the sushi donut – or “doshi” – has it all. In the wonderful world of food mashups, there are winners and there are losers. The sushi donut is an all-star.

Don’t worry, they’re not sushi-flavoured donuts, nor are they sushi deep-fried and rolled in sugar.

Sushi donuts made the news when a vegan food blogger Sam Murphy shared her latest creation on Instagram: simply the components of sushi formed into the shape of a donut. Murphy’s creation was vegan – using the ingredients sushi rice, black sesame seeds, ginger, wasabi, cashew mayo and avocado – but now sushi donuts incorporating fish, shrimps, and more are popping up all over Instagram.

Even though the sushi donut made the news in 2016, the media is not done talking about it and more and more restaurants worldwide are catching on. Square Fish in Toronto serves tuna, salmon, shrimp or veggie doshi for $8-10. A restaurant called Sushigroove in Indonesia has also introduced sushi donuts. California’s Sushi Donut has taken the donuts to the next level: they dye the sushi rice with crazy, rainbow colors.

Seems like the “doshi” is not going anywhere anytime soon, but we’re on the lookout for the next big trend in food mashups…and we’ve already found one. We’re not even halfway through 2018 and this year has already a viral food mashup: the tacro.

San Francisco bakery Vive La Tarte introduced a taco-croissant hybrid in January and it has taken Instagram by storm. Selling for $12 a pop, you might think it’s a bit pricey for a croissant with taco fillings. But apparently they taste delicious, and more importantly, they’re incredibly photogenic.

Will it be as good as the “doshi”? Only time will tell. One thing is for sure, food mashups are the trend that won’t die.

By: Ann Eshaw

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New Nutrition Business featured in Japanese health and sports magazine

Posted on:
March 26, 2018
Julian Mellentin

A major Japanese magazine covering health and sport, Tarzan, featured an NNB case study of Green Giant in their March edition.

The publication focused on Green Giant products that use cauliflower as an alternative to traditional rice and potatoes, and are an example an emerging trend of swap-ins of finely chopped veggies for carbs in many traditional applications.

You can see a snippet from Tarzan below.

The original NNB story was published in the January 2018 issue, and our subscribers can read it here:

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H2O just got boosted: Is hydrogen water really better?

Posted on:
February 27, 2018
Ann Eshaw

The science is clear: the healthiest beverage is water. It doesn’t contain any sugars, salt, nor chemicals that can harm you as long as it’s filtered properly. Can we make it better? According to some, we can – by boosting its hydrogen content.

Some hydrogen water products on the market claim that the infused molecular hydrogen is a powerful antioxidant, clinically-proven to improve your athletic performance, reduce inflammation, boost your energy, and has therapeutic benefits including accelerating post-workout muscle recovery, relief for headaches and hangovers, and skin benefits.

You can get it for $3 per 325ml pouch, $1 per tablet to hydrogenate your glass of water, or pay $500-3,000 for a generator to do the trick for you. For that money, there must be some serious science behind it, right?

According to the Molecular Hydrogen Foundation, there are over 500 peer-reviewed articles that demonstrate the therapeutic potential in every organ of the human body.

However, from these 500 peer-reviewed articles, only 37 are human studies. These human studies span over the last 17 years and most were conducted in Asia.

Another problematic factor is that nearly every human study listed has a different objective – ranging from sports performance in elite athletes to diabetes, cancer and skin diseases – meaning that the reproducibility of most of these studies has not been tested.

In a 2016 review that overall praises the use of molecular hydrogen, the author does say: “The small cohort patients studies or case reports revealed the safety or some promising benefits of therapeutic hydrogen in a variety range of diseases and pathological status such as post-cardiac syndrome, Parkinson’s disease, acute cerebral ischemia, metabolic syndrome, rheumatoid arthritis, haemodialysis and postpsoriasis.”1

The review also explains that we are not sure yet what the best way is of taking in molecular hydrogen nor are we sure of the best dose.

Hydrogen water may have therapeutic benefits, but it is too early to conclude anything about it before having more well-designed human studies that include a larger number of participants.

By: Ann Eshaw

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