Hawaiʻi Makers Head to Winter FancyFaire* 2026 With Locally Sourced Specialty Foods

Backed by Leeward Community College and the State of Hawaiʻi, 10 companies bring Hawaiʻi’s value-added food sector into the national spotlight

Wahiawā, Oʻahu, Hawaiʻi – New flavors from Hawaiʻi are making their debut at the food industry’s first major national trade show of the year. Ten innovative food entrepreneurs from Leeward Community College’s Wahiawā Value-Added Product Development Center (WVAPDC) will showcase their products at the 2026 Winter FancyFaire* on January 11–13, 2026, in San Diego, including makers of specialty charcuterie, chocolate, sauces, snacks, baby food, and plant-based products rooted in Hawaiʻi-grown ingredients.

The group includes Native Hawaiian- and women-owned businesses producing shelf-stable, fresh, frozen, and ready-to-eat products primed for specialty retail and foodservice channels:

• Daguzan Charcuterie (Oʻahu) - French-style pâté, rillettes, and liver mousse with Hawaiʻi-raised meats
• Galleon Chocolate (Maui) - bold chocolates that celebrate Filipino and Hawaiian flavors
• Honobono (Oʻahu) - plant-based, gluten-free soy meat sauces with global flavors
• Madres Churros (Oʻahu) - gluten-free, vegan poi churros
• Maui Cocktail Kits (Maui) - ready-to-craft cocktail kits with local farm-fresh ingredients
• Ohelo's (Oʻahu) - award-winning Hawaiian jams and chutneys
• Okonokai (Oʻahu) - crave-worthy crackers made with native Hawaiian seaweed
• Piko Provisions (Oʻahu) - baby and family foods that utilize indigenous crops of Hawaiʻi
• This Lil Piggy (Oʻahu) - Pipikaula Beef Jerky and Heʻe Octopus Chips that capture the bold taste of island barbecue
• uCook Hawaiʻi (Oʻahu) - Locally sourced Lemongrass, Kaʻū Orange, and Garlic sauces and marinades

Hosted by the Specialty Food Association, the Winter FancyFaire* brings together more than 700 food and beverage brands from 31 countries to connect with buyers, retailers, and distributors, introduce new products, and track emerging trends. Last year’s trade show drew 12,000 industry professionals, providing a high-impact platform for companies seeking to bring Hawaiʻi-made brands to stores worldwide.

“Hawaiʻi’s global appeal gives us a powerful opportunity to elevate products rooted in our unique agricultural ecosystem,” said Carlos Peñaloza, Leeward Community College chancellor.

“WVAPDC connects education with entrepreneurship—helping local makers turn Hawaiʻi ingredients into real economic opportunity.”

The WVAPDC, a state-of-the-art food manufacturing and education hub in Central Oʻahu, helps students, farmers, and food entrepreneurs turn Hawaiʻi-grown ingredients—including agricultural offgrades—into high-value products. With hands-on training, product development support, and access to advanced processing equipment, the center helps growing businesses move from concept to market. It also anchors a statewide network of partner facilities within the University of Hawaiʻi Community College system, including the Maui Food and Innovation Center, that support local makers as they grow.

“By bridging critical resource gaps, we help Hawaiʻi-made brands develop, validate, and scale their products—turning local ingredients into nationally competitive offerings while supporting our farmers and communities,” said Chris Bailey, WVAPDC manager. “We went from eight WVAPDC exhibitors last year to 10 this year, reflecting rising demand and stronger market readiness among Hawaiʻi entrepreneurs. Winter FancyFaire* is where that momentum becomes visible.”

The entrepreneurs’ participation reflects a partnership between Leeward Community College’s WVAPDC and the State of Hawaiʻi’s Department of Business, Economic Development and Tourism (DBEDT). Through DBEDT’s Hawaiʻi Made program, local makers receive support to participate in events and trade shows—expanding market access, increasing visibility for Hawaiʻi brands, and strengthening the state’s value-added food and agriculture economy.

To meet these Hawaiʻi makers and discover their unique value-added products, visit the Debut District booths 733A-B, 735A-B, 737A, 832A-B, 834A-B, and 836A–B. More information is available at www.specialtyfood.com/fancy-food-shows/winter-fancyfaire/.

Media kit (Courtesy of Leeward Community College)

• Product photos from all participating WVAPDC companies
• Group photo of WVAPDC companies from last year’s trade show

About the Wahiawā Value-Added Product Development Center

Established in 2024, the Wahiawā Value-Added Product Development Center (WVAPDC) is a 33,000-square-foot food manufacturing and education facility operated by Leeward Community College in partnership with the State of Hawaiʻi. WVAPDC plays a key role in strengthening Hawaiʻi’s economy by helping to turn local ingredients into value-added food products for local and global markets. The Center accomplishes this mission by supporting students, food entrepreneurs, and farmers through premier educational programming, product development consulting, and access to comprehensive resources – including commercial kitchens with state-of-the-art equipment, a product development lab with testing capabilities, and the state’s only Hiperbaric high pressure processing system designed for small-batch production, R&D, and educational use. The Center also offers packaging and labeling suites, flexible workspaces for classes and training, and an event loft with a demonstration kitchen.

For more information, visit our website, subscribe to our mailing list, or follow us on Instagram for updates and events.

###