Next Tastes, Trends at Fancy Food
Exhibitors highlight new spreads, teas, smoked flavors, protein-packed jerky, and more.
The next big thing coming to a store near you will be new takes on peanut butter, protein-packed jerky, and smoked flavor in unexpected places. That is according to a panel of trendspotters who made their predictions after touring the Summer Fancy Food Show.
The show was held June 29 – July 1, 2014 at New York’s Jacob K. Javits Convention Center. Officials say this year's event was the largest since the trade-only event made its debut in 1955. The exhibit halls were filled with the latest chocolates, cheeses, charcuterie and snack foods from 2,730 specialty food companies representing 49 countries.
Trendspotter panelists include individuals who follow the twists and turns of food trends for leading media outlets and consulting firms. Here are their top five trends—with product examples—from the show:
Spread the Cookie Love
- Dave's Gourmet -- Oatmeal Cookie Butter
- Gooey on the Inside -- Fluffernana Cookie Butter
- Amoretti -- Graham Cracker Natural Cookie Spread
- Quin Smoked Cola Gum Drops
- Rick's Picks – Smokra
- Hot Cakes Molten Chocolate Cakery – Smoked Chocolate Chips
- Batch – Brown Sugar Bourbon & Pecan Ice Cream
- Brooklyn Brine Co. – Spicy Maple Bourbon Pickle
- Bourbon Barrel Foods – Bourbon Smoked Sugar
Chew on This
- SlantShack Jerky – Bronx Brewery Pale Ale Jerky
- Ocean Beauty Seafoods – Wild Salmon Jerky
- Field Trip Jerky – Crushed Chilies No. 19 Turkey Jerky
- The Republic of Tea – Matchia
- Teapigs – Organic Matcha
- Ito En – Matcha Love ready-to-drink tea
"The Specialty Food Association seeks to be ahead of the trends," says Ann Daw, president of the Association, the Summer Fancy Food Show's owner and producer. "Our show celebrates what's next in specialty food."
Other trends spotted include modern mayonnaise, even more twists on popcorn, new takes on yogurt, such as beet and sheep's milk, and a next wave of seaweed snacks. Trends from past Fancy Food Shows with staying power include coconut, sriracha, ancient grains, healthier snack chips and innovation in gluten-free items.
The Specialty Food Association trendspotters are Faith Durand, Executive Editor, TheKitchn; Nancy Hopkins, Senior Deputy Editor, Food and Entertainment, Better Homes & Gardens, Ariel Knutson, Assistant Editor, TheKitchn; Greg Morago, Food Editor, Houston Chronicle; Kara Nielsen, Culinary Director, Sterling-Rice Group; Charles Passy, reporter, MarketWatch/Wall Street Journal; Denise Purcell, Editor, Specialty Food Media, David Sax, food journalist, author of The Tastemakers, and Tina Ujlaki, Executive Editor, Food & Wine.