New trends are on the rise, and they are as unique as ever.
At this year’s Summer Fancy Food Show, a panel of expert trendspotters discovered some interesting new trends emerging. Some of the trends that were discovered include flower-infused drinks and snacks, cocktails away from the bar, new ways to enjoy beets and more.
The trade-only Summer Fancy Food Show, held June 28 – 30 at Javits Center in New York, included the latest of beverages and sauces, chocolates and cheeses, cocktail mixers and condiments from 2,600 specialty food companies representing 50 countries. Marking its 61st year, the show hosted more than 22,000 attendees.
The trendspotters include individuals who follow and write about food trends for leading media outlets and consulting firms. Here are their top five trends from the show:
Gazpacho to Go
Tio Gazpacho – Gazpacho de Sol
Gina Cucina – Watermelon Habanero Gazpacho
Bodega & Co. Mucho Gazpacho – Green Gazpacho
The Splendid Spoon – Market Gazpacho
Can’t Beat Beets
Love Beets – Beet-Blueberry Bar
Health-Ade – Beet Kombucha
Eat Well Embrace Life – Beet Hummus
Gringo Jack’s – Beet, Orange & Quinoa Salsa
Flower Power
Belvoir Fruit Farms – Elderflower & Rose Lemonade
Masala Pop – Saffron Rose Popcorn
Rogue Creamery – La-Di-Da Lavender Cheese
Vosges Haut-Chocolat – Blood Orange Hibiscus Caramel Marshmallows
Cocktail Culture
Bissell Maple Farm – Pappy & Company Bourbon Barrel-Aged Syrup
Colonel Pabst – All Malt Amber-Lager Worcestershire Sauce
Brooklyn Brine Co. – Hop-Pickles
L.A. Creamery – Manhattan
The Maize Craze
Kiddylicious – Sweetcorn Rice Rounds
Off the Cob – Sweet Corn Tortilla Chips
Pop Art Snacks – Tandoori Yogurt Popcorn
Pipsnacks – Pipcorn
“The Specialty Food Association is in a perfect position to spot trends before they happen,” said Ann Daw, president of the Association, the Summer Fancy Food Show’s owner and producer. “Our show celebrates what’s next in specialty food as our exhibitors present the latest in specialty food to buyers eager to find new products and new twists on classics.”
Other trends spotted include condiments with Asian flavors, intensely flavored ice creams and frozen desserts, new flavors and forms of jerky and compound butters. Trends with staying power from past Fancy Food Shows include coconut in even more forms, artisanal sodas, ginger beverages and sweets, complexly flavored cocktail mixers, vegetables in everything from chips to pops to yogurt and continued expansion in gluten-free items.
