The editors of The Cook’s Cook had a great time at the 67th Annual Summer Fancy Food Show, Sunday, June 25-27, in NYC. With 300,000 square feet of fabulous food to taste and interesting entrepreneurs to meet at the Javits Center, we only scratched the surface in three whirlwind days of tasting and talking. and walking. We spotted many new products, trends and old favorites, as we sampled our way through the fabulous show that had more than 2000 exhibitors from every corner of the globe.

The variety of cheeses was dazzling, with vast offerings of specialties from Italy, Spain, and Portugal. We saw woman-owned (WO) businesses, upcycled products, cocktail enhancers, spices and infusions. Non-alcoholic beverages included beautifully packaged teas with flavor combinations we haven’t seen before, and loads of boba and matcha in drinks of all kinds. Salt, hot sauces (both domestic and global), truffles in many forms, and numerous olive oils.

Mountains of macarons, small-batch artisan baked goods, protein and keto snacks, and new plant-based artisanal treats were offered from start-ups and established brands.

Here are some personal quick picks, big and small: in a very non-exhaustive list from three very exhausting (and delicious) days. More to come in Part Two soon – so many feasts for the eyes and palates!

Personal Fave: Award Winner

Mochidoki is made in small batches using natural ingredients, no artificial sweeteners or colors and simple ingredients with sweet rice flour that is steamed and kneaded until it becomes chewy and soft “mochi.”  The first taste of Sweet Potato at the beginning of day two was so good we went back for Mango at the close. We were thrilled to learn that  Mochidoki Vegan Passionfruit Mochi Ice Cream was awarded the Sofi™ prize for new product of the year on day three.  

Brands we have long loved

India Tree Specialty and Baking Sugars are natural and free from additives. These are pantry staples for your favorite baking, cooking, and beverage recipes.

Scharffenberger are the pioneers of American craft chocolate sourcing the finest cacao from small sustainable cacao farmers. The rich, full-bodied flavor stands out and holds its own in every baked good, made without  additives or sweeteners, 

Brooklyn Seltzer hand-made egg cream with Foxes Ubet. This was the ultimate showstopper for two NYC-raised gals, bringing us  full-circle back to our roots. 

Plant-based specialties

(WO) Solenzi Artisanal pasta from a woman-owned brand that is Top-8 allergen free with plant-based protein and fiber. Gluten-free, Dairy Free, No Eggs, No Soy, No Fish or Shellfish, No Nuts.  

Armored Fresh Almond Cheese is made through a technique that mimics the process of creating dairy cheese, using almond milk and plant-based lactic acid. The cheese also contains protein at a level similar to that of dairy cheese,

Milkadamia is Macadamia nut beverages that are deliciously free of dairy, soy, GMOs and gluten. Unsweetened has the same delicious, milky taste without any added sugar. 

(WO) Deanna Delights: plant based cookies whose mission is to create plant-based specialty foods that are so delicious they make people happy and even mainstream dieters crave them too! 

Teas and Infusions

Tea Forté See their recipe for White Ginger-Pear Martini made with ‘Pyramid” tea. 

Twinings Superblends™Teas + Vitamins expand the iconic brand’s offerings with a new range of teas fortified with vitamins or functional additives.

One Part Cocktail ‘1pt’ infusion blends for cocktails and spirits are mixes of dried herbs that add a wide variety of subtle, elegant, and even exotic flavors to craft cocktails. 

(WO) InBooze is a small start-up in Michigan making handmade cocktail infusion kits, sourcing products locally to create the product from dehydration to packaging and shipping.

Specialty products

(WO) The Cheese Knife was originally designed for soft cheeses in the 1940s by the owner’s grandfather. This woman-owned business sells online and at small and medium sized kitchen and specialty shops. 

Himalayan salt egg by Saltean might be the oddest new product we spotted. Meant to be inserted into the cavity of a chicken roaster or turkey, it is a solid oval of pink salt. 

Brands with a mission

Clipper Tea makes Plant-Based, Biodegradable, non-GM and unbleached tea bags. They are the UK’s first Fairtrade tea company, and world’s largest buyer, supporting over 114,000 producers and their families around the globe.

Komodo hot sauce made in Atlanta Georgia, that supports anti-human trafficking organizations.

(WO) Matomani in South Africa uses that uses mopani worms for sustainable, low-impact, organic, healthy and protein rich products and also supports rural communities.  

Artisanal Baking

(WO) Firehook Crackers and Biscotti hand-crafted organic Baked goods made with simple ingredients from scratch.

(WO) The Little Red Kitchen Kitchen delivers small-batch wholesome cookies, baked with love and without preservatives made by a passionate baker, blogger, food stylist, and recipe tester.

Caught our eye

Sfoligni “forkabiity”pasta is made in upstate New York from 100% organic non-gmo, vegan grains. CASCATELLI (Italian for “waterfalls”) was created by James Beard Award winner Dan Pashman, host of The Sporkful food podcast. 

Upcycled

Bacon Jam, crafted by TBJ Gourmet, is a sweet and savory condiment glaze/spread made from top-quality butcher bacon end cuts. Spreadable bacon, need we say more?