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R e s t a u r a n t D a i l y N e w s S a t u r d a y, M a y 1 6 , 2 0 1 5 5 0 CABO CHIP FLAVORS MIRROR 2015 FLAVOR TRENDS According to a recent study, the biggest flavor trends of 2015 are expected to include unconventional flavor pairings, regional flavors, sustainable ingredients and savory updates on traditionally sweet items. Cabo Chips, a cantina style chip inspired by the beaches of Mexico, is right on trend with the launch of two new unique flavors that are both mouthwater- ingly delicious and surprisingly healthy – Churro and Mango Chili Lime. Cut from real tortillas, each chip is cooked in antioxidant-rich rice bran oil and made from 100 percent whole grains. They are also gluten-free, non-GMO verified, vegan, and kosher "It's astonishing how many ingredi- ents you'll find on food labels; many of which are tough to pronounce,"said Christian Bunte, Founder and CEO of Cabo Chips. "Cabo Chips are real chips made from real ingredients. Meaning our chips are cut from real tortillas, have pro- nounceable ingredients you can count on both hands, and they are packed full of flavor. It's hard to believe, but our Original flavor has only five ingredi- ents!" The new Churro and Mango Chili Lime Cabo Chips were born from region- al flavors of Cabo San Lucas, Mexico, and were inspired by popular Mexican street-style treats. They are the first authentic, Mexican-style tortilla chips to combine these unusual flavors in a healthy, portable snack. Unlike other sweetened tortilla chips, the Cabo Chips Churro flavor is salt-free. On the oppo- site end of the spectrum, the new Mango Chili Lime flavor caters to those looking for something in the sweet and savory category while also incorporating ancient grains like teff and chia. Mango Chili Lime: 100 percent whole grain tortilla infused with mango, a splash of lime juice and a pinch of mild chili and sea salt. This blend of two ancient grains, teff and chia, is a play on the popular Mexican street and beach snack of mango on a stick. The only tor- tilla chips made using real mango, chili, and lime juice; a serving provides 60 mg of omegas, fiber and a full spectrum of other nutrients. The chips are cooked in antioxidant rich rice bran oil – high in gamma oryzanol, and they're gluten free, non-GMO, 100 percent whole grain, vegan and kosher, with no trans fat, no preservatives, dairy free, nut free and no artificial flavor. Churro: 100 percent whole grain vanilla tortilla chips with a dash of sugar and organic cinnamon, these are a healthy and portable twist on the popu- lar Mexican desert. They're cooked with organic cinnamon and vanilla, which have been shown to balance blood sugar, reduce inflammation and aid in relaxation. These are the only batch-cooked cinnamon and sugar chip on the market. They're also cooked in antioxidant rich rice bran oil – high in gamma oryzanol. They're gluten-free, non-GMO, 100 percent whole grain, vegan and kosher, with no trans fat, no preservatives, dairy free, nut free and no artificial flavor. The new flavors join Cabo Chips Original, an unconventional pairing of real soy sauce with lime juice, and Blue Corn, which is seasoned with a dash of sea salt and lime juice. Cabo Chips are made using a small-batch cooking method that results in a cantina-style crunch and texture, transporting the mind and taste buds to an authentic Mexican beachside cantina. The com- pany uses only simple real ingredients for true flavors. This means no "flavor- ings," yeasts, or maltodextrin. Cabo Chips Original and Blue Corn flavors have only five ingredients – all easy to pronounce. Cabo Chips have a suggest- ed retail price of $3.49. MOSTLYMENUS.COM REVOLUTIONIZES HOW RESTAURANTS CONNECT WITH DINERS MostlyMenus.com has mastered a game- changing concept that is set to change the way restaurants connect with their diners, finally freeing good food from the tyran- ny of review-trolls and ad-driven ranking systems. Intrigued? Then you'll want to visit MostlyMenus at stand #8638 and experience the future of restaurant web- sites! MostlyMenus.com is the first ever restaurant search engine allowing diners to locate restaurants by actual menu, and make their dining choice based on what really matters: what's on the menu! MostlyMenus pulls up menus in a given geographical area, which can then be saved in personalized user menu "books." The innovative use of flipbook technology allows you to browse through the menus facilitating the choice of where to go by showing, at a glance, the style, prices, ingredients and presentation of meal choices – providing a much-needed alternative to existing random review sys- tems and seemingly inexplica- ble rankings. With almost 2,500 restau- rants already on the site, it's easy to see why restaurants and chefs love this idea: "I put a lot of effort and pride into choosing my ingredients, crafting my dish- es and creating my menus … MostlyMenus is the ideal place for me to showcase my cuisine. I like to know that someone has chosen my food because of what I say about it." – Ka'ainoia Ravey, Celebrity Chef and former Hilton Executive Chef. "I can't believe that no-one has thought of this before. As owners, we want to promote our menus and MostlyMenus is an incredible venue for us to keep ours updated and visible on both a local and national level." – Sarah Carswell, Owner: The Shed and La Choza, Santa Fe, N.M. For more information, visit www.mostly menues.com or stop by booth #8638. CRAZY IDEA OR GENIUS?: UTENSIL BUDDY RAISING SILVERWARE TO A WHOLE NEW LEVEL So, how often have you been at a restau- rant, casino or buffet and the waiter takes your plates away, leaving you with a dirty, germ-ridden, sticky and unhealthy table to place your silverware on? I bet you are nodding your head "yes" about now, right? Well, the owner of Pacific Emblem Company in San Diego often attends trade shows, events and eats out a lot, and became so frustrated that he would prop up the silverware on a napkin or salt or pepper shaker or even his smartphone. A light went off and he ended up inventing and patenting the Utensil Buddy™...liter- ally raising silverware to a new level! Made of safe, food grade silicone, this perfect sized silverware companion is the ideal partner for holding your utensils during your meal. These can be custom imprinted from one to four colors and are a great give-away for any casino, restau- rant, buffet, resort, fast food and more! Just think – health insurance and healthcare is so costly that not only could this keep people healthier, but will save restaurants money on dishwashing, sil- verware costs and more since it allows the customer to use the same set through- out the meal. So, when someone asks if you have a friend, tell them you have a friend and a Utensil Buddy! For more informa- tion, email info@pac- sport.com and it will send you more information about this new product. Also, make sure to stop by booth #8215 and see the Utensil Buddy in action and become a friend for life! For more information, visit www.utensil buddy.com, call 800.872.8778 or stop by booth #8215. NEWPORT AVENUE MARKET INTRODUCES APPLE PAY Newport Avenue Market, a single store independent grocer located in Bend, Oregon, has recently introduced Apple Pay to serve as a new, secure payment option for shoppers. The addition of Apple Pay is just the next step the market has taken in continuing to keep up with the latest technology trends in the gro- cery industry. Apple Pay allows shoppers to pay for their purchases using breakthrough contactless payment technology and unique security features built right into Apple devices most people use daily. With a single touch, shoppers may now pay for their groceries at Newport Avenue Market using their iPhone 6, Apple Watch, or iPad to pay in a simple, secure, and private way. Newport Avenue Market is one of the only single inde- pendent stores in the country to offer this service. "We're always trying to keep up with the latest technology trends, think of innovative ways to keep our customers happy, and maintain that great shopping experience that Newport Avenue Market offers," said Lauren G.R. Johnson, Leader of the Pack (vrrrooom!) & COO of Newport Avenue Market. "With the constant hustle and bustle of our every- day lives, Apple Pay offers shoppers a quick and easy way to pay, with peace of mind." Over the last few years, Newport Avenue Market has invested more than $2.5 million on new technologies, lessen- ing the store's carbon footprint and creat- ing a carefree shopping experience for guests. In an effort to provide price con- fidence for customers and create ease at the check stands, the market introduced electronic shelf tags that sleep at night to conserve energy, making their batteries last just short of a decade. In addition to electronic shelf tags, the market has added new, state-of-the-art refrigeration cases that utilize 70 percent less energy, as well as self-checkout units. These moves not only follow suit with Newport Avenue Market's intention of always looking towards cutting edge technology and keeping up to date with the latest trends, but also help to reduce waste and enhance the Oregon store's shopping experience. For more information about Newport Avenue Market and its efforts at being environmentally responsible, call 541.382.3940 or visit www.newport avemarket.com.