Move over bacon. Make way for kale popsicles, chia pudding pods, and ethnic (African and Greek) simmering sauces from around the globe. These are just a few examples of the top food trends for the year ahead, selected by a panel of trendspotters at the 59th Summer Fancy Food Show in New York.
The specialty foods show was held last week at the Jacob K. Javits Convention Center. The largest marketplace in North America for specialty foods and beverages with 180,000 products from more than 2,400 food manufacturers, this ‘must see’ event featured importers and entrepreneurs on display, including the latest artisanal cheeses, chocolates, vinegars, grilling sauces and natural and organic products.
The trends are:
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 – Maffe 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
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.
CREDITS/SOURCE: Specialty Food Association