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Over at the Bakkwa booth, you'll find bold bites of Malaysian-style jerky in flavors like Lemongrass Beef or more traditional Turkey Bakkwa that is almost moist in texture because it's not dehydrated, but cooked.
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Spiced Cheese: Cheese got in on the international spice action with a number of spice-rubbed cheese options like harissa hand-rubbed fontina from Yellow Door Creamery.
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Sartori rubs their wheels of Bellavitano cheese with espresso or chai spices, along with a new offering of citrus ginger.
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Fiscalini cheese company sampled cubes of pumpkin spice cheddar where the spice is woven throughout the cheese instead of rubbed onto it.
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Ready-to-eat Quinoa: Pre-packaged cooked quinoa cropped up in a few places. Del Destino offers tubs of quinoa salad with international infusion of piquillo pepper.
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At Suzie's, their ready-to-eat quinoa focuses on specific flavor appeal with their Indian Spice, Asian, and Tex-Mex offerings.
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Specialty Superfoods: Functional food company Blue Evolution Foods bakes seaweed powder into their pasta and cooks it into their marinara sauce, with the idea of adding the nutrition of seaweed into the American diet.
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Healthade Kombucha introduced their new superfood line including the refreshing Sweet Thorn drink crafted with hawthorn berry, mangosteen, and pink rose.
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Seaweed is no longer just for snacking in sheets. Gimme chips featured their new seaweed rice chip line with spicy flavors like sriracha or wasabi.
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Drink-Inspired Candy: At the Hey Boo booth, both Thai Iced Tea and Vietnamese Coffee popped up in their new coconut milk caramel line.