Trendspotting at Expo West 2016: From purple corn porridge to jicama chips

By Adi Menayang contact

- Last updated on GMT

Related tags: Mexico

At Expo West 2016, companies large and small were reimagining pantry staples, from savory snacks to baking mixes, and reinventing their categories by introducing new ingredients.

From the West Coast, Beanfields reinvented the familiar, triangular savory chips​ by using beans and rice instead, coated in the same flavors as its mainstream corn counterparts.

Also in the snack category is JicaChips, started by a New York couple, which is introducing the “Mexican turnip,”​ also known as jicama, as a snackable option for consumers looking for more fiber and fewer calories per serving than potato chips.

In the breakfast front, the Carlos Ochoa and Angela Palmieri recently launched Purely Pinole, which brings an ancient Aztec corn porridge​ to modern times.

Finally, for avid bakers, Chicago-based Simple Mills offers an almond flour-based DIY dry mix​ for everything from cookies to pancakes, and recently launched a ready-to-eat line of savory snacks.

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