Seven Trends From Summer Fancy Food

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New York — From the more than 200,000 products on displays, the Specialty Food Association (SFA) has culled the following seven trends from the 65th annual Summer Fancy Food Show.

“It’s fascinating to observe the ever-evolving specialty food marketplace, which has grown into a nearly $150 billion industry,” says Denise Purcell, director of content for the SFA. “From the uptick of members showcasing West African products to the blossoming of foods and beverages addressing sustainability and social concerns, the Fancy Food Show always reveals inspiring companies and products to our Trendspotter Panel.”

SFA reports the Summer Trendspotter Panel included Melanie Zanoza Bartelme, global food analyst, Mintel; Jonathan Deutsch, Ph.D., professor, Drexel University Center for Food and Hospitality Management; Tonya Hopkins, founder, Food Griot; Vallery Lomas, founder, Foodie in New York; Kara Nielsen, vice president, Trend Practice, CCD Innovation; and Victoria Jordan Rodriguez, director of sponsorships, James Beard Foundation.

  1. Upcycled Foods: As consumers learn more about food waste and the power of upcycling, interest is growing for use of otherwise discarded ingredients, according to Zanoza Bartelme.
  2. Mission- Driven Companies: Manufacturers and marketers powered by environmental and social concerns featured predominately throughout the show floor, SFA reports.
  3. Protein, On-The-Go Merge: Trends around convenience and protein-packed products are converging together in products such as cottage cheese bars in chocolate or caramel coatings and plant-based yogurts.
  4. Spotlighting West Africa: A slew of artisanal products from West Africa debuted at Summer Fancy Food, and the region’s food culture is influencing American consumers, according to Hopkins.
  5. Hot Sauce Goes Regional: The quest for spicy has gone global, as hot sauces touting flavors from around the world, often based on family recipes, were prevalent at the show, SFA reports.
  6. Nutritious Grains: Grains are going further, with consumers showing interest in sprouted varieties that offer activated nutrition as well as fiber-rich types such as barley and buckwheat.
  7. Mushroom Love: Shoppers are being drawn to mushrooms for a range of reasons including flavor, nutritional value and medicinal benefits, according to SFA.