The First big food show of 2026 gets you ready for the year ahead in new ways.
At Winter FancyFaire* 2026, sampling, connections, and inspiration are everywhere you look in the Convention Center—and beyond it.
Four Days of Firsts
Keynote Announced!
Roadmap to Resilience: Sam Kass on Building a Better Food Future
Monday, January 12 | 11 am PT
Sam Kass
Author; Partner, Acre Venture Partners
Former Senior Policy Advisor to President Obama
Sampling & Networking Across San Diego
The Campus Tasting Trail
All day, Saturday Jan 10 – Monday Jan 12
At Winter FancyFaire* 2026, the trade show experience goes beyond the Exhibit Hall. Sample exhibitor products alongside local specialties at participating restaurants and retail locations in the Little Italy, Gaslamp Quarter, and Barrio Logan neighborhoods of San Diego.
Click the interactive map to learn more!
Culture in Common Event
Celebrate San Diego’s food culture at The Soap Factory in Barrio Logan with local chefs, member products, artisan activations, and opportunities to give back. Connect with peers and partners in a night dedicated to good food and shared values.
First Night Celebration
Grab friends and enjoy an evening walk to Petco Park for the Winter FancyFaire* kickoff party. Together, we’ll make this a First Night to remember, with delicious bites and drinks, music and games, and the reveal of the 2026 Trend of the Year.
Buyer Welcome Reception
On Saturday evening, SFA will host buyer attendees for an elevated gathering at the San Diego Wine & Culinary Center. Delicious bites from Winter FancyFaire* exhibitors, cocktails and mocktails, and great conversation will be served.
* Invite-only
A New Experience in the Convention Center
First Taste Table
Need to escape the hustle and bustle of the Exhibit Hall? Book a seating. This new setting invites buyers and tastemakers to enjoy fun conversations and an intimate tasting flight of sofi Award finalists.
Spotlight Shoppe
See exhibitor products in a new light. In this retail-inspired discovery zone, browse by category or let your eyes guide you to inspired packaging and products your customers want to see on your shelves.
Discovery Demos
Housed within the Discovery Point area, this walkable showcase puts you in conversation with SFA members, research partners, and analysts about trends like ingredient technology, wellness 3.0, sustainability, and more. Encounter new concepts, trends, and techniques shaping the industry.
Discovery Kitchen
Housed within the Discovery Point area, get hands on in this interactive experience that showcases the possibilities of specialty food products, brings new concepts and techniques to life, and incorporates prominent West Coast chefs, products, and ideas.
sofi Awards Ceremony
Be the First to see and sample the innovative 2026 sofi Award winners, as we reveal the 25 Gold Award winners and 5 Grand Honors Award winners, including Products of the Year and the first-ever Timeless Taste Award.
Good Food Mercantile
The values-driven one-day Mercantile, produced by the Good Food Foundation, will co-locate with Winter FancyFaire* on Sunday, January 11, providing attendees with seamless access to high-quality products and responsible producers aligned with modern consumer values.
Explore the Show Floor
A reimagined Exhibit Hall experience, where inspiration can be found in every corner.
Discover tastings, showcases, and networking at every turn. Use the Winter FancyFaire* floor map to plan your journey and make the most of your time on the show floor.
Programming Preview
North Star Stage
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Roadmap to Resilience: Sam Kass on Building a Better Food Future
Kass will draw from his experience working with leaders across the food landscape, from growers and retailers to policymakers and entrepreneurs, to explore what a more resilient and sustainable system might look like. His keynote will challenge attendees to consider how today’s decisions can deliver a stronger future and offer practical ways for businesses to drive meaningful industry-wide change. -
The Food Entrepreneur 2026 Playbook
As we head into 2026, a new playbook is emerging for food and beverage companies navigating shifting consumer demands, regulatory landscapes, and breakthrough technologies. We’ll explore how the rise of GLP-1 drugs is reshaping eating habits, why gut health and fibermaxing are becoming central to product innovation, how regulatory changes under MAHA will alter the playing field, and what role AI-assisted nutrition guidance will play in helping consumers make daily choices. Join us as we listen to experts explore the trends and technologies reshaping consumer behavior and changing the specialty food marketplace.
Pathfinder Stage
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Product Development in Volatile Times: Staying Agile, Relevant, and Resilient
In a time of skyrocketing grocery prices, shifting consumer behavior, and regulatory uncertainty, how can brands confidently move forward with product innovation? In this timely and insightful talk, Barb Stuckey — a 28-year veteran of the product innovation firm Mattson — shares best practices for new product development, renovation, and strategic decision-making in the face of constant change. Don’t miss this important conversation that will help you make smart decisions for your brand and products while staying agile, relevant, and resilient in today’s volatile market. -
Fund Your Future: Panel and Q&A
Navigating business financing in the food industry can be challenging—especially in today’s fast-paced market. This session offers practical insights and a live Q&A to help clarify your funding options. Whether you're launching or scaling, you’ll learn how to define goals and timelines, assess capital needs, and connect with investors and lenders by telling your story effectively. We’ll also cover key concepts like valuation and deal structures, giving you the tools to make informed decisions. Walk away with a clearer understanding of how to approach financing with confidence and build a strategy that supports long-term growth. -
Pathways for Specialty Food Makers: From Market to Commercial Kitchen and Beyond
What does it take to turn a homemade recipe into a packaged product ready for retail? This session provides resources for specialty food makers including education, business planning, and market research through road maps like Vendor-101 and kitchen incubator programs. Discover how makers use The Kitchen Door to find commercial kitchens that offer essential infrastructure and regulatory support to test and refine products and packaging. You’ll also get guidance on applying to farmers and makers markets to build brand awareness, gather feedback, and grow a customer base—while evaluating your readiness to scale.
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State of the Plate 2026:The Experiential Menu
In a post-pandemic world shaped by inflation and shifting consumer priorities, diners want more than nourishment—they seek memorable food experiences. In response, foodservice operators are reinventing menus to meet evolving expectations and deliver greater value. This session explores how experiential menu design is reshaping the food-away-from-home landscape and what it means for specialty food makers. We’ll examine how operators are crafting menus that captivate today’s diners, and how makers can position their products to be part of that experience. -
Leading with Purpose: Building a Breakthrough CPG Brand
What does visionary leadership look like in the fast-moving world of consumer packaged goods? In this session, Poorvi Patodia, Founder and CEO of Biena Snacks, shares her journey of building the #1 brand in bean-based protein snacks and leading with purpose in a competitive market. Recognized as a “Rising Star” CEO by Inc. and one of FoodNavigator USA’s “Entrepreneurs to Watch,” Poorvi will reflect on the pivotal decisions, challenges, and mindset shifts that shaped Biena’s growth.
