- [Narrator] We are
Sorted, a group of mates from London exploring the newest and best in the world of food whilst
trying to have a few laughs along the way. (laughter) We've got chefs, we've got normals, and a whole world of
stuff for you to explore. But everything we do starts with you. (upbeat music) - Welcome to our fridge.
This is Jamie, and I'm Ben. - And in today's video we
travel all the way to L.A. to meet up with our favorite Irishman. (upbeat music) - You know we love
looking at new food trends and innovations, so whilst here in L.A., I walked around the supermarket
and picked up a few things that caught my eye based on a few topics that you could consider
perhaps are trendy and topical around food, and we're going
to put them to the test. We're here hanging out with Donal, so we're going to put them
to the test through Donal and James and see what the
pair of them think about it. Nice new cloche for you. - I love it. - I'm feeling nervous. (music) - [Ben] Lift away. - Where do I lift from? - Oh. Okay. - Shall I try it? May I eat Ben? - [Ben] Have a taste. See what you think. See if you can identify anything and then give us your opinions. - I'm seeing little corn puffs. Right? Some sort of fancy flapjack that you probably paid
about ten dollars for. (laughs) - Something puffed or popped
or something. I don't know. - Brown rice puffs. - No. - Nice. Good texture. Holds itself together. Very aromatic. Something I feel like I
would use in Asian cookery. - Like lemongrass? - Lemongrass. That's what it was. - The reason I picked out
is because it looked like a really interesting, healthy snack, and it wasn't for all
of wonderful ingredients we have named, but it was
for what isn't in there. It's gluten free, soy free,
dairy free, corn free, GMO free, but also because of the packaging. LivBar. - [James] Compostable wrapper. - [Ben] So not only is it
free of all those ingredients, it is also plastic free. - Yeah. That's not bad. I've never seen these before, but this is a huge market over here. - It's a little bit
dry, but I'm nailing it. - Not bad. I feel like you
need you need to try some Ben. - That's really good. - I don't know, if um, I'd buy it for the compostable wrapper. - [Ben] No. - But it's always nice. - So as a snack it ticks a lot of boxes. It comes in at $2.99. - Okay, not bad. - That's expensive - I feel like my version
of what's like cheap and what's not cheap has
been completely skewed by spending far too much time in L.A. Where I would, you know,
consider five dollars for something like this
kind of already reasonable. Eh, so I wouldn't say two
dollars isn't half bad. - So the question is, live
with it, or live without it? - I would live with it. - So I'm not opposed to them. I just tend to make them myself, so I could probably live without. But, as pre-made snacks like this go, this is definitely one that
you should try. It's good. - [Ben] Sticking with the
snacking theme, number two. - Oh. Chips, or crisps, but not potato. - Definitely chips, given we're in L.A., but I know what you mean by crisps. - Okay I want to say banana or plantain or something like that. - Banana or plantain? - It is banana. You're right and since
they're not particularly sweet cause they're green bananas.
It is the hom thong banana. It's a type of banana
that we're less use to, and because of it, it has uh, a kind of a sweet creamy consistency, but you can cut it much thinner and make better chips from it than regular plantain or banana chips. - They're genuinely delicious. - But the thing that caught
my eye was the fact that it's the first symbiotic
chip on the market. I.e. it is full of
probiotics and prebiotics. One serving, that bag, will give you one billion
friendly bacteria. - It's, they're, they're
good. They're nice. Um, I like the slight sweetness
as well as the saltiness. And they're nourished. They're good. - It's probably much easier, it's people who are not
necessarily going to slip kefir, or probiotic yogurt or aren't
a fan of kimchi or sauerkraut. I feel like it's another way
of being friendly to your gut. - Non-GMO, vegan, dairy free, gluten free, nuts free, how much? - $2.99 - I like it. Yeah. - Is it trendy bite,
or get it out of sight? - Nah I think its, this is a trendy bite. - It's a trendy bite. You
could have done like a banana pan or something though. I feel like that was a lazy rhyme. - This has been fascinating Ben. I feel like I've got a dose
of prebiotics, probiotics. - [Ben] We bring you
gut friendly bacteria. - Who knew? Who knew it'd
come in the form of a banana. (bouncy music) - [Ben] So the last one was for your gut. This is more of a holistic
wellness. Number three. - Um. - [Ben] I've given you a few crackers, but really it's the thing on
the spoon we are interested in. - This looks really suspect.
This is like a brown, aerated, foamy, mess. Oh my god, what is that smell? (laughter) It smells like clay. - [Ben] So a little bit.
Treat it like a spread. - This is the weirdest thing I've tasted. It's got like sweetness, but it has this like very,
kind of bland sweetness. So I'm assuming lots of natural sweetness. - Buttery, um, fatty. - I think it would be unfair
to get you to try and name some of these ingredients
given there's so many, but you're pretty close on butter. In the sense that it's
pasteurized, and grass fed ghee. This is royal ghee. That's then mixed with raw, and unprocessed wildflower honey, and a whole ton of other ingredients. This is the jar. - Oh okay. - [Ben] So think about that. - Which kind of look like face cream. - Wow. What fantastic branding. It's bloody delicious. I'd really love to see how
it goes, um, in buttercream. I think that'd be really good. It's already got really good flavor. It taste sweet, from the honey I guess. It's got really interesting flavor, and I feel like it could
work in buttercream. - The size of this jar,
for I can only imagine, at least ten dollars
for something like this. - [Ben] Is that your guess? Ten dollars for something like that. - Like between five and ten dollars. - [Ben] How about 30. - 30 dollars? And I'm out. (laughter) And we're done. - No. It's such a great
product, but its so expensive. - All these things are beneficial, but 30 quid is ridiculous. - So that is the question. Let's go back to some ancient wisdom. To ghee, or not to ghee? (laughter) - I would, I would ghee. - You would ghee? - I would ghee. If I had the money. - For 30 quid, I'm done. Sorry. - [Ben] Trend to far. - Trend to far. (groovy music) - [Ben] Our last one is very different. - Interesting. It's a plate of sugar. - Oh. If it's salt, I'm going
to be really upset with you. Whoa. Whoa! It dissolves really quickly in your mouth. Kind of covers your pallet a lot. - [Ben] What do you think it might be? - Some kind of sugar alternative. - I feel like I know what
it is straight off the bat. - [Ben] Interesting. - Can I go for a wild guess? - [Ben] Without even tasting? - Without even tasting, and
if I get it right, you can, and other wise I'll taste it. Monkfruit. - [Ben] Correct. - Ah ha! Ha ha! - Nailed it. Never heard
of this. It caught my eye. To be used as a substitute for sugar. Literally one to one. Use it
the same way you would sugar, except its zero calories, zero carbs, 100 to 250 times sweeter than sugar. It's also thought to have
antioxidant properties. They are yet to prove that
with reliable research, and they claim that themselves. However, unlike most fruits,
the natural sugars in monk fruit aren't responsible
for it's sweetness. Instead it gets its intense sweetness from unique anitoxidants, and
it's those that are extracted from the fruit juice and used. So it's not actually fructose or glucose which is why it's zero
calories and non-glycemic. The sweetness comes from the antioxidant. - Um, what's a monk fruit? - So a monk fruit is a really
interesting ingredient, and I've been doing a lot of
experimenting with recipes that add, are sugar free essentially. So looking to something like monk fruit is a fantastic alternative sweetener. I was actually using it
to add to, to trial a um, a sugar-free lemonade, and
it works extremely well, because it like, it actually
works even better than sugar cause it has that like
rounded fruity sweetness. So it's a really great ingredient. - Do I like it? I mean sure. Why not? - As far as I know, it
hasn't got European approval, and its, it is FDA approved in America. So that's possibly is why you
haven't seen it in Europe. - Would I use it? No. I don't
feel the need to use it, because if I'm having a cake
I'm having a cake, you know? - It's a really good
replacement sweetener. - That bag there is $7.99. So it's evidently a lot
more expensive than sugar. Trendy or offendy? - I'm going to say trendy, - [Ben] Because it's not offendy? - Because it doesn't offend me. I'd like to take it home
because it was so expensive. I just feel like I have to, um,
but I'd also like to try it. I'd like to actually see what it does. - I actually think it's quite trendy, and if they can prove that
it's all it's cracked up to be, I think it's a really great
addition to any panty. - Comment down below, let
us know, which one of those, if any, interest you, and why. - Go give them some love, and in return for making him post comment on some of the food trends we bought. He insists that we cook
him dinner. So we did that. - If you're new here, or you
haven't already subscribed. Click the subscribe button,
ring the bell to get notified every time we upload a video. - When's that Jaime? - Every Wednesday, every Sunday, 4:00 PM - We'll see you then. - Bye. - [Ben] As we mentioned,
we don't just make top quality YouTube videos. We've got built the Sorted
club. Where we use the best things we've learned to
create stuff that's hopefully interesting and useful
to other food lovers. Check it out if you're interested.
Thank you for watching, and we'll see you in a few days. (beep) - Chips I have a fondness for but, um, - Especially potatoes. - especially potatoes.
Oh okay, racist. Um. (laughter)
