Top 5 Trends From the Winter Fancy Food Show

By Dave Fusaro, Editor in Chief

Jan 20, 2016

The Specialty Food Assn. just closed its Winter Fancy Food Show, which ran Jan. 17-19 at Moscone Center in San Francisco. Its panel of "trendspotters," generally food writers, combed the exhibit halls to come up with some apparent trends and products that fell within those trends. In the list below, you'll find snacks made with crickets, grass-fed everything and protein where you least expect it.

"With enough chocolate, cheese and olive oil to fill four football fields," the show is the devoted to specialty food on the West Coast. The trends and their products:

Southeast (Asia) meets West

Little Red Dot Kitchen - Bak Kwa meat snacks
Saffron Road - Tandoori Seasoned Chicken Nuggets
Wei Kitchen - Shallot Oil
Hey Boo - Thai Iced Tea Coconut Caramels

Grazing on Grass

Organic Valley - Vanilla Grassmilk Yogurt
The New Primal - Grass-fed Beef Jerky
Dahlicious Inc. - Organic Cucumber Mint Lemon Lassi with grass-fed milk
Steve's Ice Cream - Made with grass-fed milk

Pushing Protein

Bitty Foods - Chiridos - snacks with cricket flour
Manitoba Harvest Hemp Foods - Cinnamon Hemp Heart Bites
Explore Cuisine - Organic Edamame Spaghetti
Chicago Bar Co. - Chocolate Sea Salt RXBAR

By the Cup

Ricebliss - Acai & Chia Brown Rice Snack
Dr. McDougall's Right Foods - Sweet Potato Kale Quinoa Salad
Purely Elizabeth - Cranberry Pecan Ancient Grain Granola Plus Puffs
LonoLife Chicken Bone Broth in Recyclable K-Cup

Purple Reigns

Back to the Roots - Organic Stoneground Purple Corn Flakes
Love Beets - Smoky BBQ Shredded Beets
Lotus Foods - Purple Potato and Brown Rice Ramen
The Republic of Tea - Sonoma Cabernet Iced Tea

The Specialty Food Assn. produces the Winter and Summer Fancy Food Shows, the latter coming up June 26-28 at the Javits Center in New York. See specialtyfood.com.

 

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