Fancy Food Show Panel Predicts Food Trends

Coming soon – new ways to enjoy beets, flower-infused drinks and snacks, and the spirit of cocktails away from the bar, according to a panel of trendspotters. Panel members made their way through thousands of products to discern the newest trends in specialty food at the Summer Fancy Food Show. 

The trade-only show, held June 28 to 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 panel included 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 

Nancy Silverton’s Nancy’s Fancy Gelato – The 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. “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 the continued expansion in gluten-free items. 

The 2015 Specialty Food Association trendspotters were Suzy Badaracco, owner, Culinary Tides; Pat Cobe, senior editor, Restaurant Business Magazine; Faith Durand, executive editor, TheKitchn; Cecily McAndrews, food editor, Every Day with Rachael Ray; Nancy Hopkins, senior deputy editor, food and entertainment, Better Homes & Gardens; Ariel Knutson, engagement editor, TheKitchn; Greg Morago, food editor, Houston Chronicle; Kara Nielsen, culinary director, Sterling-Rice Group; Charles Passy, reporter, MarketWatch/The Wall Street Journal; and, Denise Purcell, editor, Specialty Food Media.