Reading labels these days can be a little bit confusing. What do all those claims mean? Which are governed by a third party and which aren’t? Sometimes it’s hard to decipher it all. If you’ve ever wondered what the little icons and seals on our packages mean, we’ve broken it down for you.
Spring Break is around the corner and we’re packing our bags to travel to Colombia. High on our packing list are snacks for the plane. Let’s face it: airports don’t have the greatest food. Healthy options are slim and prices are high so we prefer to pack our own. Here are five snacks we love that are perfect for air travel. They’re convenient, easy to pack, not too messy and not bad for you.
If you’re familiar with Artisan Tropic snacks, you know that we use sustainable palm oil to crisp our plantain and yucca strips. It’s one of three ingredients or less that we use in our snacks and one that we take great care to source.
Palm oil is an edible vegetable oil extracted from the fruit of the oil palms. According to the International Institute of Sustainable Development, palm oil is the most widely used vegetable oil in the world today. What makes it so attractive? Palm oil has many benefits. It has the perfect balance of fatty acids, which makes it stable for cooking at high temperatures unlike some other vegetable oils, which can become unstable when heated. Palm oil is also cholesterol free and since it doesn’t require hydrogenation, it’s also trans-fat free.
While we were at Expo East a few weeks ago, we were excited to see how much people loved our cassava strips. Not that we didn’t think they’d love them, but we found that many people not familiar with this root vegetable were surprised by its resemblance to another more familiar tuber.
It’s like a potato chip, many told us.
But it’s yuca, we explained.
We all have them: Foods that trigger childhood memories or take us back to a special place and time. For Colombians and other Central and South Americans, those dishes of their childhood and homeland include plantains, whether fried green into a delicious, crispy tostón or baked ripe into sweet, soft, caramelized goodness.
Why do we love them so? Here are five reasons we can’t get enough of them.