Alternative seafood, nuanced heat, and naturally occurring sweeteners are among next year's specialty food trends, according to the Specialty Food Association’s Trendspotter Panel
Professionals from diverse segments of the culinary world comprise the SFA’s Trendspotter Panel. They are Patsy Ramirez-Arroyo, food and sustainability consultant; Melanie Zanoza Bartelme, Mintel; Osei Blackett, Picky Eaters Restaurant, Ariapita and Chef Picky Events + Catering; Mikel Cirkus, Firmenich; Jenn de la Vega, Put A Egg On It; Jonathan Deutsch, Drexel University; Victoria Ho, SherpaCPG; Lindsay Leopold, food stylist; Stan Sagner, We Work for Food, LLC; Kantha Shelke, Corvus Blue LLC; V. Sheree Williams, The Global Food & Drink Initiative, Cuisine Noir.