Private Label Ideas

(See Small Planet Gourmet for initial product line.)

Satiators

Snacks

Candied orange peel with xylitol

Candied ginger with xylitol

Freeze-dried kim chee akin to kale chips.  Freeze dried tomatillo chunks.  Freeze dried fermented salsa.

Ezme (Turkish Roasted Tomato Relish)

Giardiniere pickles – but still as a live food.  Pickled walnuts – black in color; a British condiment.  Pickled garlic.  Pickled kale and chard stems.  Pickled turmeric.

Almond butter (made from raw, sprouted almonds) cups coated in unsweetened (?) chocolate – flavors with chia, coconut oil, Ceylon cinnamon, black cardamom, paprika or some smoky chili, and fenugreek.  Sweeten with xylitol?  Teff in the filling?  See Pierre’s Spicy spicy almond and peanut butters for more ideas.

Popped quinoa with various spice mixes; popped quinoa, amaranth, and teff with various spice mixes.  Puffed quinoa dusted with avocado powder, fenugreek, and false cardamom (using coconut and/or avocado oil if needed for adherence a la Lesser Evil’s popcorn with avocado oil).  In 2015 Angie’s Boomchickapop made popped amaranth with nuts and fruit for Target’s Made to Matter program.  Oaktown Spice Shop does a coarse ground shichimi togarashi over popcorn.

Nutriate hot cereal mix.  Hot cereal and/or granola with cardamom, fennel, and fenugreek (as well as ginger, cinnamon, black pepper, and clove).

Fermented oats with spices.

Nutriate umami hot cereal mix with miso, powdered mushroom, and kelp flakes instead of xylitol, coconut water powder, and Ceylon cinnamon.

Nutriate savory hot cereal mix with Nutriate Ethiopian spice mix instead of xylitol, coconut water powder, and Ceylon cinnamon.  Kale powder.  Turmeric.  Fenugreek.  Nuts.  Savory version with coconut cream powder.  Savory version with fermented veggies and mushrooms.

Savory yogurt or kefir in pouches.  See The Chaat Company‘s refrigerated line of savory yogurts (from grass-fed milk) with puffed lentils separately packaged.  Flavors are cucumber mint, mango chili, ginger, and tamarind date.  Labneh is a thick, salted, Middle Eastern yogurt.  (Also see White Moustache.)

Nutriate xylitol sweetened fruit leather bits

Nutriate spiced nut and seed mix

Nutriate fruit crisp in a pouch

Nutriate three-layer fruit crisp bars: fruit layer, cereal layer, and vanilla coconut cream layer (or a kefir layer)

Nutriate grain (and seed) salad mix (with pre-soaked / sprouted grains and seeds)

Savory topper / seasoning that includes powdered natto.

Tempeh with niter kibbeh – freeze dried, whole bean and powdered.

Seasoned hummus – coconut curry; Korean chili.  Lentils instead of garbanzo beans.  Red carrot and chickpea hummus with Ethiopian spices.  Hummus with Small Planet Mustard.  2016/3/9 Chickpea Magnet article in Tasting Table.

Cauliflower tabbouleh

Quinoa soup a la Nature’s Earthly Choice only faster cooking.

Nut and seed butters with seasonings such as garam masala (a la Eliot’s Garam Masala PB) or the Nutriate Ethiopian mix

Inside-out tamales with butternut squash or purple sweet potato on the outside and quinoa and coconut flour masa in the center

Injera and Ata-Kilt in a pouch

Chocolate bark: 99%, xylitol, coconut, nuts; Ceylon cinnamon; vanilla; coffee; quinoa crunchies.

Chocolate infused with pumpkinseed oil and studded with pumpkin seeds a la Ritrovo’s bar from Slovenia.

Fudgy brownies; brownie crisps – teff flour, kale powder.  Carrot or sweet potato buttons.  Berry frosting.

Quinoa oat mochi filled with raw chocolate ganache… where the chewy outer keep the whole from melting.  Inspired by Jade Chocolates 2015 May 11 email with “To honor the cultural influences that has shaped Jade Chocolates into what we are today, we’ve created a limited run of ganache filled mochi truffles—classic bittersweet, Thai basil, blue people oolong, tropical banana, sweet sunflower, roasted sesame, lemongrass, chai and lychee rose green tea.”  Coat truffles in mochi or caramel and then roll in puffed quinoa and/or chopped nuts.  Black sesame and cocoa paste for ganache.

Coat chocolate ganache or fondant with apricot or mango fruit slurry; let slurry dry into fruit leather encasement; roll in cocoa powder, shredded coconut, white chia seeds, and/or minced nuts.  CNP suggests xylitol hard candy shell.  Little Secrets makes a cane sugar sweetened candy similar to an M&M.

Truffles based on cocoa powder with binders that won’t melt.  GoodBites’s truffle is part way there.

Instant chocolate mousse made with avocado powder, raw cocoa powder, xylitol, Ceylon cinnamon / vanilla powder, pinch of chili, … mix with coconut water, coconut cream, or nut milk.  Inspired by Calavo Foods (fresh) Avocado Chocolate Mousse.

Cookie pate and go dough

Meal Replacement

Sprouted quinoa and sprouted lentils with sauteed lion’s mane mushroom – brain food … refer to Amy’s frozen quinoa and butternut squash bowl

Hydrators

Nutriate cocoa mix: non-alkalized cocoa, xylitol, Ceylon cinnamon, and coconut water powder

Savory cocoa drink with fenugreek and black cardamom?

Nutriate powdered mix for coconut water lassi

Butter coffee mix

Turmeric beverage (see draft recipe in MasterCook)

Agua Fresca type drink – diluted fruit juice – with some added nutritional punch

Complementors

Powdered kim chee – a riff on the powdered Tabasco announced March 2015.

Nutriate spice shaker (grinder?) with Ethiopian savory mix.  See the Truffle & Salt single-serving packets imported from Italy by Ritrovo in Washington State.  Japanese curry spices include turmeric, star anise, and fennel.  Chinese spices include Sichuan peppercorns.  French – dill, coriander, tarragon, orange, and cumin?.  Cardamom, cloves, garam masala

Condiment atomizer a la the vinegar and spice dispenser from the Belgian company Pepperron.

Nutriate sweet spice packets with Ceylon cinnamon, vanilla powder, lavender, …  Georgian (the country) spice mixes include Khmeli Suneli and Ajika.

Nutriate mustard; scotch mustard – see single-serving ‘paper’ tube packaging of Moutarde de Dijon under the Saveurs & Sauces brand of the French company Idhéa.  Cognac.  Victoria Amory makes Apple Brandy Mustard packaged in 8oz jars and sold in sets of three.  Ten? x 2T servings per 8oz jar.  The ingredients in order are: brown sugar, water, mustard flour, apple cider vinegar, brown mustard, apple juice concentrate, sunflower oil, citric acid, salt, xanthan gum, natural brandy flavor, onion powder, and garlic powder.  Refrigerate after opening.  Mustard with chia seeds.  Whiskey soaked chia seeds.  Chia flour.

Niter kibbeh (basically ghee but with Ethiopian spices).  Niter kibbeh made with cold press coconut oil.

Apple butter and pumpkin butter; chai spiced version.  (See pumpkin ketchup in the Catsup section.)

Chutney sweetened with xylitol; fermented; ginger.  Cranberry chutney in squeeze pack with Lakanto and chia flour; with raw cider vinegar, shallots, dried apricots, raisins, cumin, coriander, mustard seeds, turmeric.  Smoky cranberry sauce with shallot, salt, cumin, sweetener, chipotle in adobo, lime zest, and lime juice.  Orange or Meyer lemon peel pachadi with turmeric and fenugreek.

Shakshuka with tomatillos.

Catsup (ketchup) with Ethiopian spices.  (We Love Jam makes one with “Spicy Berbere, a blend of East African spices that includes fenugreek, nigella seed and several different peppers.”)  (Georgia’s Natural (as in Georgia the country) – Tomato Sauce Satsebeli – “made of premium ripe red tomatoes seasoned with variety of spices, including coriander, dill, garlic, red pepper, fenugreek blue and so forth”.)  Skillet Street Food makes Chipotle Pumpkin Ketchup and Thai Coconut Pumpkin Ketchup – basically sweetened and spiced pumpkin butter – as well as bacon jam.  Victoria Amory makes Champagne, Sherry, and Smokey BBQ Ketchup packaged in 11oz jars and sold in sets of three.  Ten x 2T servings per 11oz jar.  (A set of three jars of one flavor, one of each flavor, or one jar of ketchup with two jars of other types of condiments; the jars are all the same size across the product line.)  The ketchups start with water, tomato paste, brown sugar, champagne / sherry / red wine vinegar, white wine vinegar, and olive oil.  Refrigerate after opening.

Tomato-based BBQ sauce with Indian or Ethiopian spices.  Traditional tomato-based BBQ sauce with vinegar.  See Rufus Teague for more ideas – including a sauce made with (moonshine) mash and apples.

Piperade – Basque ‘ketchup’ – tomato, bell peppers, olive oil, onion, garlic, salt, Piment d’Espelette

Hot sauce – sriracha (Vietnamese), gochujang (Korean; ‘go-choo-jong’).  Victoria Amory makes three flavors of hot sauce packaged in 8oz jars and sold in sets of three of one flavor or of four, one of each flavor.  Eight x 2T servings per jar.  The ingredients include olive oil and brown sugar.  Refrigerate after opening.

Berbere sauce with chia.  Fermented chili sauce with Ethiopian spices.

Garum / fish sauce.

Eggless mayonnaise (mayo) packaged in single serving squeeze packets and seasoned with niter kibeh.  Victoria Amory makes four flavors of mayonnaise packaged in 8 or 10oz jars and sold in sets of three of one flavor or of four, one of each flavor.  Twenty x 1T servings per jar.  The ingredients include (in order): canola / sunflower oil, egg yolks, lemon juice, olive oil, egg whites, and white vinegar.  Refrigerate after opening.

Sushinoko: powdered rice vinegar in a single serving packet.  Add to rice to make sushi rice.  The Tamanoi Vinegar Co version is made with: sugar,table salt brewing vinegar powder, acidifier.

Avocado powder; red carrot powder

Miso granules, kelp flakes, mushroom powder, garlic granules

Freeze-dried lime granules; version with Lakanto; version with salt.

Lemon curd with xylitol.

Cranberry marmalade with cranberries, blood orange, grapefruit, monk fruit, and inulin.  Version with ginger and bourbon.

Repackage La Tourangelle’s totally awesome Roasted Walnut Oil into a smaller bottle.  (Currently it’s available in a 8.45 oz metal bottle.)

Prebiotic and probiotic powders – see White Moustache for their prebiotic drinks made with acid whey (separated from Greek yogurt production).

Flavors and Ingredients

Lime

Sean Telo’s Portuguese Allspice – paprika mix

Anti-oxidant berries: barberries, dried blackberries, dried pomegranate pips, dried amla berries, …  Associated Best Berries and Better Than Goji Berries videos.  Antioxidant analysis – note Table 4 for berries and Table 5 for spices.

Grated apple.

Vanilla – nice with roasted almonds.

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