Top Five Food Trends Spotted at Summer Fancy Food Show

Move over, bacon. Make way for kale pops, chia pods, and simmer sauces from around the globe. They are examples of the top five food trends for the year ahead picked by a panel of trendspotters at the 59th Summer Fancy Food Show in New York.

The show was held June 30 – July 2 at the Jacob K. Javits Convention Center. It is the largest marketplace in North America for specialty foods and beverages, with 180,000 products from more than 2,400 food manufacturers, importers and entrepreneurs on display, including the latest artisanal cheeses, chocolates, vinegars, grilling sauces and natural and organic products.

The trends are:

Reinvented Frozen Treats
Green Wave Smoothies – Kalelicious Smoothie Pops
Life Ice – Freeze & Eat Bite-Sized Ices
DeeBee’s Organics – Tea Pops
Bar Gelato by Naia – Blue Bottle Coffee Bar

Grains and Seeds in New Places
The Chia Co. – Chia Pods
La Pasta, Inc.– Sweet Potato, Quinoa and Kale Ravioli
Flamous Brands – Sprouted Multigrain Zatar Chips
Seattle Chocolate Co. – jcoco Agave Quinoa Sesame Milk Chocolate Bar

Global Meal Starters
Saffron Road –Harissa, Korean Stir Fry and Thai Red Curry Simmer Sauces
Kaldes Bros. Trading Co. – Greek Cooking Sauces
Kitchens of Africa – Maffé Peanut and Yassa Onion Simmer Sauces
Terrapin Ridge Farms – Pot Roast Meal Starter

Retro Mania Done New
Callie’s Charleston Biscuits – Callie’s Cheese Crisps
City Bakery – Hot Chocolate
Jeni’s Splendid Ice Creams – Orchid Vanilla Macaroon Ice Cream Sandwich
Southern Culture – Short Stacks Banana Pudding Pancake Mix

Be Your Own Mixologist
Sociale – Lavender Martini Mocktails
Hella Bitter – Cocktail Bitters
Luke’s Heirloom Tomato Juice – Bloody Delicious Mary Mix
Owl’s Brew –Tea Crafted for Cocktails

Other trends identified are single-serve snacks with calorie counts, Vietnamese flavors, chickpea and seaweed snacks, maple products, and sweet and savory cookies. Trends with staying power identified at prior Fancy Food Shows include coconut, salted caramel and innovations in gluten-free foods.

The trendspotters are: Rachel Hofstetter, Author, “Cooking Up a Business;” Sara Moulton, Sara’s Weeknight Meals; Kara Nielsen, CCD Innovation; Charles Passy, The Wall Street Journal Digital Network; Denise Purcell, Specialty Food Media; Lauren Purcell and Dana Bowen, Everyday with Rachel Ray, Regina Ragone, Family Circle Magazine; Beverly Stephen, Food Arts and Susie Timm, Girl Meets Fork.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s