Wednesday, November 14, 2012

EXCLUSIVE On-Site Report! Best In Show and Unusual New Products From Kosherfest 2012


Glatt kosher b facon, energy ballz, pareve chocolate peanut butter gelato, Passover granola, gefilte fish with pieces of carrot mixed in, and fish salami and franks.

These are some of the prize winning and unusual products on display yesterday and today for the thousands of visitors representing all aspects of the food industry at Kosherfest 2012 at the Meadowlands Exposition Center in Secaucus, New Jersey.
 
More than 325 exhibitors lining both sides of seven aisles are vying  for the attention of visitors (trade only -- but some kiddush aficionados seem to have found their way into the hall) who try to manage noshing and stuffing literature into the bags provided by some vendors.  And there's plenty to nosh and to stuff.  

Some of the samples are meat, some are dairy, and some are pareve.  But all three types are scattered around the show floor, so anyone trying to keep kosher has to make careful choices.

The vendors are hoping that visitors will make bulk purchases, and some of the newer, smaller, and foreign companies exhibiting for the first time are hoping to find distributors who will bring their wares to your local supermarket.

If you love kiddush, can make a case for being in some kind of food-related business, have a few hours to spare and don't mind walking half a mile to a parking lot, this is the place for you.  It's still open all day today, Wednesday, from 10 am to 4 pm.  The on-site registration fee is $80.

We interviewed a few of the exhibitors and got closeups of some of the more unusual delicacies in this video for you to savor.  Enjoy!

(A SPECIAL NOTE FOR NEW EMAIL SUBSCRIBERS:  THE VIDEO MAY NOT BE VIEWABLE DIRECTLY FROM THE EMAIL THAT YOU GET EACH DAY ON SOME COMPUTERS AND TABLETS.  YOU MUST CLICK ON THE TITLE AT THE TOP OF THE EMAIL TO REACH THE JEWISH HUMOR CENTRAL WEBSITE, FROM WHICH YOU CLICK ON THE PLAY BUTTON IN THE VIDEO IMAGE TO START THE VIDEO.)


No comments:

Post a Comment

Post a Comment