Ingredients supporting high quality cooking at home, innovative beverages, and products that are good for consumers and the environment, were among the trends spotted at the 2023 Winter Fancy Food Show by SFA Trendspotters Kantha Shelke of Corvus Blue LLC and Nicole Brisson of Brezza and Bar Zazu at Resorts World Las Vegas, they said during the “Trends from the Show with SFA Trendspotter Panel,” Tuesday.
The Trendspotter Panel is made up of retailers, chefs, food writers, educators, and other industry stakeholders, who scout out trends at the Fancy Food Show, said moderator Denise Purcell, vice president of resource development at the Specialty Food Association. A list of discoveries from the Winter Show will be released in the coming weeks, she said.
“Crystalized soy sauce, clear soy sauce, and golden soy sauce with truffles, are among the unique products at the Show,” said Shelke who noted that the Ethiopian simmer sauce and frozen teff she discovered during the past few days, also tie into the high-quality cooking trend.
Innovative beverages were likewise plentiful at the Show. Brisson said that in a town where alcoholic beverages are readily available, she was excited to see non-alcoholic options from Fancy Food Show exhibitors. Shelke agreed adding that she’d seen a wine product that had its alcohol removed.
Shelke said she was also interested in a line of alcohol made from upcycled whey as well as a number of innovative teas including one whose maker adds spices from different cultures to flavor the teas, and another tea pod product made with plant materials and held together with probiotics.
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