Jake Miller | email email@example.com | phone 608-571-4018
Jake Miller | email firstname.lastname@example.org | phone 608-571-4018
The National Restaurant Association Restaurant, Hotel-Motel Show announced the 2022 recipients of the Food and Beverage (FABI) Awards, which recognize companies for developing extraordinary food and beverage products that are leading the way in new tastes, flavor profiles, creativity and their potential to boost sales. Each award recipient and their product will be highlighted throughout the exhibit halls at the 2022 National Restaurant Association Restaurant, taking place May 21-24, 2022, at McCormick Place in Chicago.
Taste Republic continues to push what's possible for gluten-free pastas with the introduction of "Plant-Based Sausage Ravioli," featuring plant-based Beyond Sausage® Italian Crumbles from Beyond Meat® and Wisconsincheese.
"Fresh ravioli that tastes remarkable should be available to everyone."
With a focus on making gluten-free pastas that go head-to-head with traditional pasta's taste and texture (Read the reviews, here), Taste Republic found the perfect plant-based protein option in Beyond Meat's delicious and nutritious Beyond Sausage.
Crafted to look, sizzle and satisfy like animal-based pork, Beyond Sausage is made with simple, plant-based ingredients and has no gluten, soy or GMOs. Beyond Meat and Taste Republic share a commitment to high-quality ingredients and a mission to make great-tasting food accessible to all, no matter their dietary or lifestyle preferences.
If Taste Republic was a newly established country, we’d gladly live there. (It’s not. We can’t.) But. But! What we can do is enjoy the company’s gluten-free, fresh pastas by the bowlful. Based in Madison, Wisconsin, the pastas, which match the taste and texture of traditional pastas, are all certified gluten-free and also available in grain-free and vegan varieties. Last November, they even launched the first fresh, gluten-free ravioli to include Beyond Meat. What will 2022 bring?
Blue Sage Honey Shrub, Brie Cheese Flavored with Truffles, and Irish Whiskey & Honey Mustard are among the Specialty Food Association’s 2021 sofi New Product Award winners.
These and 127 other specialty food products from product-qualified members of the Specialty Food Association, have been named Gold, Silver or New Product Award winners in 49 food categories.
The full list of winners can be found here.
The sofi Awards opened March 1 and resulted in nearly 1,500 products from around the world pouring into SFA’s partner for the awards, the Food Innovation Center at Rutgers University. Through anonymous tastings, FIC experts evaluated products ranging from Cocktail Mixes & Mocktails to Yogurt & Kefir. A detailed process assessed entrants for their flavor, appearance, texture, aroma, ingredient quality, and innovation.
“The sofi Awards have been recognizing the best of the best in the specialty food industry since 1972,” said Laura Lozada, vice president of membership for the SFA. “We are so proud of our members and their perseverance during this difficult time. They continue to innovate and grow and are the foundation of our industry. The SFA is honored to recognize their creativity and the quality of their products.”
The sofi Product of the Year Award will be presented to two different winners, one for New Product of the Year, and one for Product of the Year. Both will be announced Tuesday, May 11, at 10:45 am during Specialty Food LIVE!™ May, the third digital marketplace event held by the SFA.
The FABI Awards program recognizing food and beverage products that are breaking new ground in taste, creativity, packaging, and profit potential. These industry-altering products will shape the future of food and beverage with flavorful and marketable items designed to delight diners and drive sales for years to come.
Check out this video to learn more about trending innovations in the pasta marketplace along with the history of how Taste Republic became the fastest growing fresh gluten-free pasta brand in this NOSH Category Closeup interview with co-founder, Peter Robertson.
B-Corp certified Taste Republic Cauliflower Gnocchi is gluten- and grain-free. This gnocchi delivers not only on taste and pillowy texture, but each serving provides one full serving of vegetables. It's inspiring to eat a limited-ingredient product that tastes so darn good and is good for you! As a B Corp, the company's integrity and commitments to using business as a force for good focuses on providing access to good food for all populations. We loved that all the right dietary, flavor and conscious-business practice boxes were all checked, with no compromises.
When Peter Robertson got a taste of fresh pasta on a trip to Europe, it was love at first bite.
Perfect pasta became an obsession. Eventually, he moved to Madison and began making his own traditional fresh pasta. Instead of cookies or candy, one year he gave out pasta for Christmas gifts. It was a hit.
Robertson began making fresh pasta and selling it in 1995, providing to local restaurants and customers at the Dane County farmers market. He started with a tabletop machine, and quickly realized he needed something bigger. He found a used machine in San Francisco for $6,000. In a bit of serendipity, he’d just inherited that exact amount from his grandmother. It was his first big investment in the business originally known as RP’s Pasta.
In 2008, a longtime customer told him she’d no longer be able to eat his pasta as she’d been diagnosed with celiac disease. She had to go gluten-free. He couldn’t imagine life without pasta, and that was the push needed to create a gluten-free pasta.
Take one bite of Taste Republic's Gluten Free Vegan Cheese Ravioli and we bet you won't miss the traditional take on ravioli. Taste Republic has somehow created an Italian food staple that's allergy-friendly with rich taste and seemingly perfect al dente texture when cooked.
Gluten-free pasta company Taste Republic today announced new distribution in select Costco and Walmart stores in early 2020. Taste Republic, a Tribe 9 Foods brand, was founded when Chief Creative Officer Peter Robertson created a first-of-its-kind, fresh gluten-free pasta for a friend who was diagnosed with Celiac disease.
With the vision that food with clean, simple ingredients deserves a clean, simple design, Taste Republic recently launched fresh brand identity and that puts the focus on what they do best: Gluten-Free and Grain-Free Pasta. The new look reflects Taste Republic’s mission to revolutionize gluten-free food as part of their efforts to help build a more inclusive and sustainable economy.
“We built this company on the belief that everyone deserves good food, regardless of food allergies or lifestyle, and we wanted to ensure our branding reflected that,” said Peter Robertson, Founder and Chief Creative Officer of both Taste Republic and RP’s Pasta. “We tested a variety of new packaging versus our old look, and this was a resounding winner amongst consumers.”
The clean, simple logo now features a bird, representing the company’s mission to liberate all from a taste and texture tradeoff when eating gluten-free food. A nod to Taste Republic’s commitment to transparency as a Certified B Corp, the new streamlined package offers more clear, simplified labelling so consumers can quickly identify the pastas that suit their dietary needs, values, and lifestyle.
“If it’s not made out of wheat, it’s not pasta.”
That was fresh-pasta specialist Peter Robertson’s response when the patrons at his farmers market stand began requesting gluten-free options in the mid-2000s.
Taste Republic, creator of market-leading gluten-free and grain-free pasta, today introduced its Taste Republic Cauliflower Linguini, a paleo-certified pasta crafted to deliver on both taste and texture.
Taste Republic, a revolutionary new gluten-free brand, is set to land on supermarket shelves in early spring. Born in the kitchen of RP's Pasta Company, Taste Republic will first focus exclusively on gluten-free pasta varieties and include innovative additions such
as the NEXTY Awards finalist Taste Republic Plantain Linguini.
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