This year’s Food and Beverage Award recipients are breaking new ground with a series of products that are environmentally sustainable, nutritious or allergen-friendly.

The FABI Awards are selected by an independent panel of industry experts and represent products used in both commercial and noncommercial operations. They are showcased at the National Restaurant Association Show every year.

“This award showcases the visionaries who help chefs and foodservice operators innovate and drive guest satisfaction,” said Dickie Brennan, National Restaurant Association Show 2018’s convention chair and owner/managing partner of the New Orleans-based Dickie Brennan & Co. restaurant group. “They serve as a guide to the must-see food and beverage exhibitors at our Show.”

This year, the panel chose 36 products they thought would transform menus. Here is a sampling:

Compostable espresso capsules

Caffè Vergnano’s Èspresso 1882, manufactured by Atalanta Corp., produces great Italian espresso and reduces waste at the same time. The coffee, which is compatable with Nespresso machines, comes in compostable capsules and the box and wrapper meet sustainable recycling standards.

Beyond Sausage



The plant-based protein, manufactured by Beyond Meat, is available in Original Bratwurst, Sweet Italian and Hot Italian varieties. The texture and flavor profile allow it to be used as a substitute for any meal that includes pork sausage.

Protein and probiotic oatmeal



Earnest Eats’ PRO: Protein + Probiotic Oatmeal is an easy-to-prepare blend of quinoa, oats and amaranth, plus 15 grams of grass-fed whey and 1 billion heat-activated probiotics that enhances gut digestion and offers superfood benefits.

Gluten-free, low-carb cauliflower pizza crust



Manufacturer Venice Bakery offers this healthful alternative base for pizza. Each 10-inch version features 26 grams of protein and 3 grams of net carbs per serving.

Truffle soy sauce



Sabatino Tartufi offers a new and different take on traditional soy sauce by adding the flavor of truffles to heighten the umami experience. It can turn a traditional dish into something more exotic and create new flavor profiles for items like rice, sushi, dumplings, edamame, marinades and other things.

Don’t miss the Show, May 19 to 22, 2018 at McCormick Place in Chicago. Register today!

See the entire list of 2018 FABI recipients