Winter Show News - 1/14/12Date: 01/14/12 | Source: Fancy Food Show News | Author: Specialty Food News
Categories: Trends and Statistics; Market Trends | Tags: Winter Fancy Food Show
January 15-17, 2012
Winter Fancy Food Show Starts Tomorrow; Latest Trends, Global Flavors in Exhibit Halls, on Ed Menu
The 37th Winter Fancy Food Show starts tomorrow at Moscone Center in San Francisco. It is the largest marketplace devoted to specialty foods and beverages on the West Coast. Activities are well underway as exhibitors prepare their displays of the latest new products and culinary innovations. The Show will host 1,300 exhibitors representing 35+ countries and regions. The education program starts today with a full menu of pre-Show seminars, tours and tastings for industry newcomers and seasoned specialty food makers. The keynote session, “Doing Well by Doing Good,” will be presented Monday, January 16 at 9 a.m. It features Greg Steltenpohl, founder of Odwalla and current CEO of Califia Farms, in a one-on-one talk with Deb Nelson, executive director of the Social Venture Network. The session is free to Fancy Food Show attendees and exhibitors. The Show runs through Tuesday, January 17. Online registration is open throughout the Show; badges may also be purchased in person.
What’s trending now? The Winter Show presents key seminars before the exhibit halls open each day so attendees have plenty of time to learn before they tackle the Show. “Industry Trends in Specialty Gourmet: Opportunity through Assortment,” looks at emerging ingredients, product attributes and what consumers want next. The one-hour session is Sunday at 8 a.m. and presented by Kathryn Peters of SPINS, a market research and consulting firm for the natural products industry. Learn more and register.
EXHIBITOR NEWS...Seattle Chocolates is introducing His and Hers Red Hot and Pink Bubbly truffle bars for Valentine’s Day. The Red Hot bar (pictured right) is made of dark chocolate with cinnamon oil and crushed cinnamon candy pieces and the Pink Bubbly combines freeze-dried raspberries with white chocolate and champagne. Bars retail for about $3 and will be available through February 14. Read more. Booth 983
EXHIBITOR NEWS...The seventh cookbook in the Silver Spoon series, Fish: Recipes From the Sea, will be available at the Italian Trade Commission booth in the Italian Pavilion. The Silver Spoon series is the first English-language translation of il cucchiato d’argento, a classic encyclopedia of Italian cuisine. Fish: Recipes From the Sea is slated for release in March. Read more. Booth 3845
Condiments count. Consumers want bolder and more complex flavors, as well as products that tune them into global food trends. Kara Nielsen of the Center for Culinary Development (pictured right), provides an in-depth look at the principles of flavor, how it infuses global cuisine, and how specialty food makers can apply these principles to product development. The session, “Using Condiments to Transmit Global Flavor Trends,” will be held at 9 a.m. Sunday, January 15. Learn more and register.
EXHIBITOR NEWS...Artisan Candies is introducing its caramel corn in four new flavors, Salted Caramel, Java Almond, Chocolate Caramel and Pecan Rum. The company also unveils its new pecan log. Booth 435
EXHIBITOR NEWS...Coach Farm unveils two new flavors and new packaging for its line of fresh goat cheese. The new flavors, Fig and Pear, join the company’s dried herb goat cheese offering and will be available in 4- and 10.5-ounce packaging with expanded national distribution starting immediately. Read more. Booth 2609
EXHIBITOR NEWS...Magic Seasoning Blends is introducing 1.5-pound convenience packaging for its regular and hot andouille sausage and tasso ham. The minimum order is three packages in any combination. Booth 3322
EXHIBITOR NEWS...Simply7 Snacks premieres its all-natural Hummus and Lentil Chips. Contributing to the growing alternative-snack-chip category, Simply7 offers a healthy option high in fiber and protein and with no trans fats, preservatives or artificial colors or flavors. Hummus Chips and Lentil Chips are available in three flavor varieties each, including Hummus Sea Salt and Lentil Creamy Dill. Read more. Booth 219
EXHIBITOR NEWS...Les Trois Petits Cochons introduces three pork-free sausages, offering alternatives to its pork-centric product line. Chicken with Spinach & Gruyere Cheese is light and mild, Chicken Andouille is styled after the company’s Andouille Sausage, and Merguez (pictured right) is made with lamb, beef, harissa and chile pepper paste. The products are available in 10-ounce retail size and offer a 6-month shelf life when frozen, 1 month thawed. Read more. Booth 3904
EXHIBITOR NEWS...Metropolitan Bakery debuts a gluten-free, dairy-free granola, featuring a blend of dried berries, toasted nuts, seeds, spices and a touch of honey and maple syrup. Available for shipping to retailers beginning February 15 in 12-ounce bags and 24-ounce canisters, the new granola joins the company’s three existing granola flavors, Original, Coffee Chocolate Chip and nut-free Pomegranate Cinnamon. Read more. Booth 248
EXHIBITOR NEWS...Celebrating the “Year of the Maya” Hernan presents its “Chocolate de Metate” Mexican Hot Chocolate. Available in three forms—tablets, balls and powder—the chocolate combines organic cocoa beans from Chiapas with cinnamon and sugar; it can be made into a hot or iced chocolate drink, used in traditional mole or baking recipes, or simply eaten in its solid form. Read more. Booth 5408B
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