Specialty Food Magazine

FALL 2018

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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M embers of the SFA Trendspotter panel headed to the Summer Fancy Food Show, held June 30 to July 2 in New York, to cover six football fields worth of specialty food and beverages. Armed with predictions from earlier in the year, they sought to confirm current trends as well as identify new, shifting, and emerging trends. Here is some of what they spotted at the Summer Show. TRENDING STRONGLY The following seven trends were prevalent at the show: Upcycled Foods As food waste gains awareness in the industry, the panel predicted that more products coming to market this year would be made with upcycled ingredients—food scraps or leftovers that would otherwise go to waste being repurposed into a new product. Examples from the Summer Show include: • Rind Snacks Skin-on Superfruit Snacks, using the whole fruit • Rise Products Whole Barley Super Flour, stone-ground whole barley flour hand made from upcycled grain • TBJ Gourmet Abundantly Good Spiced Tomato Jam, made with tomato tops and bottoms • Williwaw Foods Salmon Skin Cracklets, made from the skins of salmon from the waters of Patagonia BY DENISE PURCELL Summer Fancy Food Show Trends PHOTOS: AMBIKA SINGH FOR LOOP SEVEN trend watch 54 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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