Preview: Summer Fancy Food Show Trends
It is important for specialty food makers, buyers, brokers, distributors, and other industry stakeholders to know what products and innovations will be found at the upcoming Summer Fancy Food Show, which kicks off tomorrow in New York City.
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, Julie Gallagher, director of content development at SFA, and Jen Cohan, PR consultant, discussed the categories, flavors, and ingredients that will be on the radar at the Show in a free webinar titled "Trends on the Radar: A Preview for Summer Fancy Food Show 2024.”
Both explained six of the hottest trends attendees and exhibitors can expect to find.
Quick Bites
Heightened heat. Makers are adding heat to products across categories.
Satisfying snacks—snacking for satiety through indulgent treats and the incorporation of hearty proteins are gaining ground.
Upscaling at Home—there has been a surge in elevated at-home cooking with global flavors.
Fast and Fancy—specialty products prioritizing convenience help make eating occasions unique.
Worldly fare—more makers are showcasing regional specialties and backing them up with marks of authenticity and traceability.
Healthy honey—honey, particularly manuka honey, is being tapped for its many benefits.
Snacks, But Filling
“The soon-to-be-released State of the Specialty Food Industry report found that snacking categories like salty snacks, including chips, as well as sweet categories, like chocolate and ice cream, were the fastest-growing of the top 10 specialty categories,” said Gallagher. Moreover, she added that The Hartman Group research indicates that half of all eating occasions are snacks.
One product that fits the trend will debut in the Spain Pavilion (Booth #2001-#2333) at the Show. Quillo Gourmet Potato Chips come in traditional Spanish flavors including Manchego Cheese and Spanish Ham. Additional offerings include sofi Gold Award winner Peak Protein’s Peanut Butter Crunch Grass-Fed Whey Protein Bars.
“There are so many ways to get your protein, savory and sweet,” said Cohan, remarking on the plethora of snacking options that offer nutrients that satiate.
Another insight the duo mentioned during the session concerned the ‘Upscaling at Home’ trend. Gallagher explained that, although the trend was spearheaded by the pandemic, when dining out wasn’t possible, consumers continue to seek out special food occasions at home.
The two also talked about additional trends on the radar, including black garlic, fruit flavors and fruits as snacks, and regeneratively grown practices. Whole Foods is a large supporter of the regeneratively grown movement, and its CEO Jason Buechel will give a keynote presentation at the Show on Monday, June 24 at 11 a.m. on the Main Stage that will talk about the evolving health-conscious market.
To learn more about the trends set to make an impact at the upcoming Show, watch the webinar on demand in the SFA Learning Center. It is free for members and non-members. Learn more.