ExpoWest Part 1: Overview (and un-natural?)!
Imagine a building that is about the size of a medium-sized airport, with at least as many people as you'd find in a medium-sized airport. Spread out as far as you can see (and then some) inside are more than 6,000 exhibitors, some of whom have more than one booth space. The path to the front door is backed by a stage, flanked by sampling stands, and swarmed with perky teens and twenty-something offering samples–breakfast bars, gluten-free snacks, yogurt, ice cream, fizzy fruit drinks, and more. Everyone wants to hand you something!
If you can picture that, you might come somewhere near picturing Natural Products Expo West. It filled every big ballroom in the Anaheim convention center (including the lower level and third floor), plus two giant rooms in one of the adjoining hotels–and that's just the product and ingredient exhibitors! There were also educational sessions, meet-ups, morning yoga, and various other activities filling the area. 2016 was my first year at ExpoWest, and it gave me enough food for thought (figuratively and literally) to blog about for weeks. Lucky for you, it also gave me more than enough snacks, samples, and coupons, so I'm going to share them with you! But first, a quick word on a very important topic:
What does “natural” mean?
First, “natural” does not mean “organic.” Organic has a very specific meaning, and there are loads of rules about what can be labeled organic, and who can certify that something is organic. (To read more about what organic means, check out Organic.org) Organic things are arguably natural, but things bearing the natural label are not necessarily organic.
Second, “natural” does not automatically mean “good for you to eat.” Many, many things that you and I would both agree are natural products are also things we would both agree we do NOT want to eat! Need a few examples? Here they are: arsenic, mercury, moose feces…oh wait? You want me to limit the list to plants and animals? How about hemlock, poison ivy leaves, cyanide, dart frogs, black widow spider venom…I could go on for quite a few pages. As several comics have noted, nature is always trying to kill you. (See also, lightning, earthquakes, sunburn, poisoning from naturally occurring radiation, and food allergies.)
Third, “natural” does not mean “unprocessed.” Let's take a peanut butter made from only peanuts (zero other ingredients). Wouldn't you agree that is natural? How about raspberries that are picked, washed, and frozen–aren't those natural too? Is cider made from pressed apples (and nothing else) natural? What about flour made only from ground rice? ALL of these examples are processed food. Since the term “processed” has gotten a bad rap lately and many bloggers are quick to condemn anything that comes in a package (as all of my examples do), I'd be straying from my mission if I didn't point this out.
So…wait, what does “natural” mean? As I write this, if you see the word “natural” on a package, it means anything the product manufacturer wants it to mean. You read that right. “Natural” currently has no legal definition. If I want to make a product using meat I grew in a petri dish seasoned with chemicals cooked up in the lab next door,and add some high-fructose corn syrup, I can legally label that product “natural.” (You might find this surprising, given the level of detail given to the Code of Federal Regulations–think of it as the federal food rules–gives to the definition of “cheese” versus “cheese product” versus “cheese food.” I am not making this up–go check out Part 133, Cheeses and Related Cheese Products.)
BUT WAIT! In response to confusion from the public, the FDA (federal Food and Drug Administration) is currently considering new rules to limit the use of the term “natural” on food. You can read more about the proposed definition and limits and–much more important–provide YOUR input to the FDA, by clicking over to the “Natural” on Food Labeling page of the FDA. Seriously, this is your chance to help shape food policy in this country. Please, let your voice be heard!
So, on to Expo West!
Next, a little overview of things to come… Expo West is a trade show for the natural products industry, and covered everything from sourcing ingredients, manufacturing, and packaging through finished products to eat, wear, and use. The ingredients-focused section is known as Engredea. Since I'm not in the market for organic cane sugar syrup or hypoallergenic pouches, I took a fairly brisk walk up and down the aisles of this section without doing more than looking. I think you might be shocked at the variety of ingredients available to use in natural products. Anyway, my goal was to check out the natural foods exhibitors, and seek out the top trends in the natural food industry. Here's what I observed:
Snackification. Holy cow, everything is a snack. New Hope Network natural media had been documenting this trend prior to the show, but I had NO idea. Whether you’re on a six mini-meals per day plan or just get hungry between meals, it turns out that Americans now get a significant number of daily calories from snacks. Apples and celery are not always at the ready, right? Expo West contained more snack bars—paleo, protein, meat-based, vegan…so many options there!—than I had ever dreamed of, plus other ways to snack: Mamma Chia squeeze pouches, cooked fruit in pouches, Cracked nut butters, Hope hummus dips in individual servings, Dr. McDougall’s Right Foods heat and eat soups, chips made from fruit or veggies or both or beans…
Popcorn. It’s everywhere. There are snacks based on popcorn, like PopCorners. There are bagged popcorn snacks, like Gaslamp Popcorn in flavors from white cheddar to birthday cake, and Beer Kissed popcorn; Boulder Canyon, POP! Gourmet, Kettle Foods, and Angie’s Boomchickapop. I was happy to see Halfpops, a snack for those of us that dig the not-quite-popped kernals from the bottom of the bag—I know them from many race expos. New to me was Black Jewell Popcorn, a popcorn with almost no hull (outer shell); if you shy away from popcorn because it gets stuck in your teeth, THIS is your solution. (I tasted it myself—no joke, there is almost nothing to stick in your teeth.) Popcorn is gluten-free, FODMAPS friendly, and one of my personal favorites. Several companies were also popping popcorn in coconut oil, which reminds me how the thought on this has come full circle: first we ate popcorn at the movies popped in a butter that was mostly solid at room temperature, then we decided those fats solid at room temperature were bad so all the cinemas switched to oil, and then we discovered that hm, maybe those medium-chain triglycerides were okay after all and here we are back at popping in coconut oil. It made the expo smell delicious, and the popcorn popped in coconut oil rich in MCT (medium chain triglycerides) tasted amazing with just a tiny bit of salt. I'll be trying this at home…
Nut butters. As a kid I was a picky eater, so I ate A LOT of peanut butter and jelly. I thought I was in heaven when I discovered macadamia nut butter as an adult (at like $12/jar!) but I have since been blown away by the amazing, nutritious, tasty goodness in today’s nut butters. I finally got to meet two of my heroines (and Shark Tank favorites), the Wild Friends nut butter founders (try the cinnamon raisin peanut butter, and you’ll understand why jam is optional). My friends from Crazy Richard’s Peanut Butter were there with their simple-ingredient, super tasty, family-owned peanut butters. Expo West gave me the opportunity to meet Bliss Nut-Butters (cinnamon chia seed peanut butter for the win!), and Cracked Nut Butter (the pouched chocolate chip cookie dough is SO going with me on my next run!) Peanut Butter & Co., Justin’s, and Once Again were also there with their tasty nut butters. Allergic to peanuts? How about a creation from San Diego-based Nuttzo, which has non-peanut options. Many of these delicious nut butters also come in individual-serving-sized pouches, perfect for hitting the trail or the road.
Vegan food that does not suck. If you’ve ever met me in person and talked food, you know I always say maybe I could be vegan, but I’d miss the butter and cheese. I can’t say that anymore! Expo West introduced me to Miyoko’s Kitchen, which is just up the peninsula from my home in Alameda. Miyoko’s makes a vegan butter that tastes buttery! I don’t mean “tastes like butter flavored margarine” I mean tastes just like butter! (What’s in it? Organic coconut oil, water, organic safflower oil or organic sunflower oil organic cashews, soy lechitin, sea salt, and cultures. Nothing weird.) I also tried Miyoko’s Fresh VeganMozz, Aged English Sharp Farmhouse, and a vegan pizza featuring their products. HEAVEN! I also tried some frozen pizza from Oh Yes! (vegan and non-vegan, gluten-free and non-gluten free varieties), which as a bonus also “hides” a serving of vegetables. Those were just two of the brands of vegan food you could easily slip to a meat-eater to change their opinion of vegan food.
Non-dairy milk. Speaking of vegan, the world of milk has gotten so much better since you first tried soy milk. While I was thrilled to meet the family behind Califia Farms—the almost milk I “discovered” at my corner grocery the week before Expo West—there are now so many more options than you imagined in the non-dairy milk section. Want a coffee creamer that tastes creamy? Califia makes that too—and a whole line of packaged coffee drinks. Milkadamia is made from macadamia nuts. Rebel Kitchen makes Mylk, a coconut milk with no refined sugar. My favorite discovery is, sadly, not-quite-yet available in the United States: Veggemo is a milk made from actual vegetables, yet it has the consistency and texture of 2% dairy milk. It even tastes milky, not vegetable-y. Trust me, you want this as soon as the nice folks in Canada let us have some!
Coffee. Oh #coffeeyescoffee and #butfirstcoffee because there were some amazing coffees at Expo West! I got to see and handle the recyclable k-cup style coffee pods by Marley Coffee (and more important, drink the coffee!). I met the folks behind Steamm, which I’ve stalked during its crowd-funding phase. Café Kreyol introduced me to the boots-on-the-ground work they are doing in Haiti and how coffee can be a force for economic growth in developing nations while still being amazing (I didn’t even put cream in that coffee). Intelligensia Coffee, another staple from my corner store, was there, along with innovative and amazing non-dairy creamers and milk-based creamers, and creamers with functional benefits. Trust me, I’m going to be writing about coffee…
But this is getting long.
So how about a giveaway? I was only able to hit Expo West for two days—the beloved day job expects me to attend—but I still want to share the love and the swag! On Saturday as I was driving to parking, a guy at the intersection gave me two sealed packs of Expo West-related goodness, and I’m giving one to you! This prize pack consists of Naturally Healthy, a special issue of Gourmet News issued just for Expo West, so you can read about innovations in the natural food space; Modern Oats 5 berry all natural oatmeal; Fig Bar in raspberry; Cosmos Creations Coconut Crunch premium puffed corn; fruit bliss organic Turkish mini figs; and a few surprises! You’ve got two weeks to enter, so don’t delay!
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