On trend

The annual Summer Fancy Food Show at the Javits Center in NYC was another whirlwind, consisting of three days of sampling, gawking, and walking. Exhibitors presented their specialty products from a number of state, special, and international pavilions. More than 330,000 square feet of floor space was occupied by thousands of booths featuring artisan products from more than 2,300 domestic and global specialty food and beverage manufacturers from 56 countries. There were foods offered in portions small and large, tastes that were familiar, novel, and sometimes strange, from makers around the world. Live cooking demonstrations by well-known international chefs such as Sylvia Baldini  drew large crowds as well.

My Fitbit was confused by my uncharacteristic high step count, which coincided with my high caloric intake. I welcomed the occasional respite that came in informative half-hour panel discussions. The big takeaways from panels and presentation on the Main and ‘Big Idea’ stages were the growth of snacks and the long-term trend of cooking at home, which continues to gain ground even after its rapid growth during COVID-19. If this sounds relatable to the reader, you are in good company. And “on trend.”

“Never have I seen cooking at home and food service do well at the same time… it’s really a bifurcated market on cooking at home—there’s a big portion of consumers cooking at home to save money, but the specialty food industry has been good at enabling people to cook at home in an elevated way to help one cook like a chef”— David Lockwood, primary researcher of the Specialty Food Association’s State of the Specialty Food Industry report, 2024-2025 Edition

The SFA’s Trendsetter Panel discussed satisfying snacks, whether protein or indulgent. They are little luxuries in smaller package sizes that allow sampling. “Life is all about balance,”  said panelist Kat Craddock. We see less interest in three sit-down daily meals, so we need high-quality products that are just the right size and ‘snacky meals’ rich in nutrient density. With more people eating at home, upscaling cooking and grazing is popular. Convenience foods are no longer about sacrifice.

‘Twist flavors’ were mentioned as a trend—starting with something familiar and combining it with something less well-known. The ubiquity of truffles hasn’t waned since I first noticed them at the show in 2023. They were showcased as a condiment and in everything from pasta dishes to popcorn to ice cream. I did not try the Caviar Gelato- the crowds were too large at the stand.

Just two of the MANY emerging new products by enthusiastic women entrepreneurs in the ‘Debut District’ that caught my eye were Flour & Olive, beautifully packaged cake mixes that can stand alone or be used as a base for a ‘choose your own adventure’ delicacy with global recipe variations. This product was awarded the SFA (Specialty Food Association) Sofi Gold Award in the baking mixes category. The four premium cake mixes can be adapted with a clever mapped collection of international recipes. And Cuatro Mamas was created by four friends from different cultures who came together to develop inviting chili crisp condiments you can use to add your own twist to family meals. The “Gringa” chili crisp was just enough spice for a lover of a mild, yet robust condiment.

“50% of Gen Z feel their algorithm knows their tastes better than their parents.”

In addition to Quick Bites, Satisfying Snacks, and Upscaling at Home, other trends based on the SFA Trendspotter Panel’s ongoing work, category forecasts, and consumer preferences based on SFA’s annual research, and exhibitors’ reports of what’s new were:

Heightened heat in products across categories. But we are also seeing approachable mild flavors. Hot sauce for kids, mild bleu cheese, chili crisp that is more nuanced than just hot, said Kat Craddock, CEO and Editor-in-Chief of Saveur.

Fast and fancy specialty products that prioritize convenience and make eating unique.

Worldly fare of regional specialties with marks of authenticity and traceability.

Healthy honey, particularly manuka honey.

“Specialty food asks questions, does the math, considers purpose, intention and effects. Specialty food champions diversity, inclusion, heritage and innovation, tradition and moving forward. Labor matters, nature matters. Specialty food wears its heart on its sleeve. Specialty food tries and fails and fails again, and just keeps at it. Specialty food is always optimistic, naïve, yet knowing a little too much. Specialty food is delicious.”

—Errol Schweizer on Checkout Grocery Update.