Bacon might finally move out of the spotlight to make way for kale pops, chia pods and simmer sauces with global flavors—just some of the trends spotted 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. The show 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.
Five trends were predominant in the show:
Reinvented Frozen Treats
Green Wave Smoothies—Kalelicious Smoothie Pops
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
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
Retro Mania Done New
Callie’s Charleston Biscuits—Callie’s Cheese Crisps
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
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. Some existing trends are staying strong, like coconut, salted caramel and gluten-free foods.