By Denise Shoukas

Chilean Carica Comes to America
The Chilean Carica, a boutique fruit, was recently released in the U.S. by Dairyland, currently the exclusive importer and distributor. A rare fruit which grows in the semi-desert areas of northern Chile, the bright yellow five-sided Carica (closely related to the papaya) has an edible skin that covers a pink, juicy flesh. One bite combines pin-eapple, apricot, mango and peach flavors, with a light, sweet-sour ending. It’s an extremely versatile fruit, as its slightly crunchy texture and taste do not change when used in cooking. With a suggested retail of $18 for a 14-ounce jar, it is currently available at DiPalo’s and Fairway in New York City or at www.chefswarehouse.com.

Natureseal® for Avocados
Food processors and retailers that have been eager to utilize the well-liked avocado in salads, sliced on sandwiches and in entrées—but have shied away because of rapid browning after slicing—can reconsider. The development of NatureSeal® for Avocados, a sulfite-free, vitamin-mineral blend produced by Mantrose-Haeuser Co., protects fresh-cut avocados from color, flavor and texture changes for up to two weeks. Applied as a dip or as a spray, the formulation is also available for organic avocados. It is sulfite- and allergen-free and does not leave an aftertaste or contain genetically modified organisms (GMOs).

Sliced and bite-sized fruits and vegetables are becoming increasingly popular, and research shows that 46.3 percent of U.S. households are purchasing avocados on a regular basis. Among the 20 most frequently consumed fruits, avocados rank highest in phytochemicals and nutrients, such as lutein, vitamin E, potassium, fiber, magnesium, folate and monounsaturated fats.

Whole Grain Stamp
The new federal Dietary Guidelines that urge Americans to eat three servings or more of whole grains daily are already altering food shopping choices. The Whole Grain Council created a Whole Grain Stamp to help people easily recognize whole grain foods. The three versions feature a black-and-gold design and relate to the amount of whole grain in a product: The Good Source Stamp is for foods containing a half serving of whole grains; the Excellent Source Stamp goes on products offering a full serving of whole grains; and the Excellent Source/100% is for foods with a full serving of whole grains and containing no refined grains. The Council hopes that the Stamp will eliminate confusion and make shopping a quicker endeavor as consumers will no longer need to pour over ingredient lists when the label appears on a product. Manufacturers using the label include King Arthur Flour, Sunnyland Mills, Kashi, Lotus Foods, Arrowhead Mills and Roman Meal Bread.

Beer with a Papaya Finish
InBev, the world’s largest volume brewer, recently launched Brahma® in 15 countries, including the U.S., starting with Southern California and Florida this June. InBev maintains brewing facilities in 29 countries, producing nearly 200 different beer brands that are sold in 140 countries, including Beck’s and Stella Artois. Brahma is innovatively packaged in a contoured bottle with a visible curve, which fits ergonomically into consumers’ hands. Touting a light, refreshing taste with a papaya finish, Brahma has a 4.8 percent ABV. The target market is upscale drinkers, such as urban 21- to 35-year-old men and women.

Color Trends for 2005 - 2006
Color specialist Leatrice Eisman, executive direc- tor of the Pantone Color Institute, explored the major color and trend directions for the future at the International Home & Housewares Show in Chicago. She targeted multiple color trends that reflect diverse consumer lifestyles. They are:
Stiletto: Uptown, polished, urban, using emerald or peridot greens, amethyst purples and Brazilian reds underscored by sleek blacks and rich browns. Metallic tones include Champagne beige and muted golds and silvers.
Renaissance: Elegant and updated traditional style using wild ginger and mellow mauve, frosted almond, blackberry wine, peachy beige and flint gray.
Romantic Notions: Downtown, fun and stylishly funky, this trend includes reds and warm pinks, orchids, apricots and mimosa yellow.
Pique-Nique: Rustic with sleeker attributes, using melon and pecan tones or baked apple red complemented by refreshing green, as well as rouge red against warm rattan.
Grounded: Organic and genuine nature tones, such as atmospheric grays, mineral blues, misted lavenders, rose browns, golden olives and dusted periwinkles.
Paradiso: Evoking exotic destinations with white, lagoon blues, palm tree greens, festive fuchsias and sunset corals.
Primitif: Tribal and artisan, showing red purples and earthy browns, Chinese yellows and Pompeian reds, and ebony and ivory.
Pastille: Comforting and homey, including sunshine yellow and silver gray or icy aqua mixed with mocha frappe, lily green and dusted coral.

Eiseman explained that fashion is a pre-cursor to color trends in other areas, with Moroccan Blue and Chocolate Brown making their way from the runway into kitchen appliances. “Brown is the new black,” she noted. Other colors to watch: turquoise and teal; retro colors like tomato red and cream; yellow-green that is easy on the eyes; and orange, influenced by “The Gates” in New York City’s Central Park. Lastly, white, which will always be a color preference for consumers.

Chocolate Vitamins
It’s much easier to remember to take a vitamin when it’s also a piece of chocolate. Thompson Brands rolled out Adora calcium supplements at the Natural Products Expo West in March. Although marketed as a dietary supplement, it’s effectively a gourmet chocolate with 500 milligrams of calcium, available in all-natural milk or dark versions—proving that functional and gourmet are a good pair. Vitamins D2 and K1 have been added to help with calcium absorption.

In other chocolate news, a recent study published in the American Journal of Clinical Nutrition suggests that consumption of dark chocolate could improve glucose metabolism and decrease blood pressure. But chocolate is fattening, so it’s not a panacea for good eating habits and exercise.

Denise Shoukas is communications director of the NASFT.