Specialty Food Magazine

FALL 2019

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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T he Specialty Food Association Trendspotter Panel scoured six football fields of exhibits at the recent Summer Fancy Food Show, held June 23–25 in New York City. Building on previ- ous findings and predictions, the panelists identified products cur- rently attaining prominence in the specialty food industry. In addition to plant-based ingredients, alternative dairy, and functional foods and beverages, which continue to be strong, the Trendspotters report new innova- tions and expanding categories in sustainability- and mission-focused products, protein, and global f lavors among other trends. Here are the panel's selections for the top trends of the Summer Show with examples of each. 10 Summer Fancy Food Show trends from the BY DENISE PURCELL THE SUMMER FANCY FOOD SHOW TRENDSPOTTER PANEL INCLUDED: Melanie Zanoza Bartelme, global food analyst, Mintel Jonathan Deutsch, Ph.D., professor, Drexel University Center for Food and Hospitality Management Tonya Hopkins, founder, The Food Griot Vallery Lomas, founder, Foodie in New York Kara Nielsen, vice president, Trend Practice, CCD Innovation Victoria Jordan Rodriguez, director of sponsorships, James Beard Foundation A slew of new mixers, tonics, and garnishes help consumers make bar- quality cocktails at home. Here are some examples identified by the panel: • Bittermilk No.2 Tom Collins with Elderflower & Hops, bar mixer • Gray and Company Peninsula Premium Cocktail Cherries, American grown and made not-too-sweet garnish • Q Drinks Elderflower Tonic Water, bar mixer • Root Crafted Cocktail Mixers, in six flavors • Straightway Cocktails Old Fashioned, pre-mixed cocktails • 1pt One Part, 1pt, a floral tisane-like cocktail infuser for alcohol that blends with gin, vodka, and other spirits raising the cocktail game "With consumers learning more about food waste and the power of upcycling, we're seeing some interesting applications of otherwise discarded ingredients," said Trendspotter Melanie Zanoza Bartelme. Examples: • Assured Edge Solutions/Healthier Way Sweet Potato Flour, made from USA sweet potato flour, no added sugars or salt • Avocado Leaf Tea, made from discarded avocado leaves • J.Q. Dickinson Salt-Works Dr. Dickinson's All-Natural Liquid Nigari, made from a by-product of the salt-making process where 74 trace minerals are left over after the salt is harvested • Scrap Frozen Foods Pizza, made with upcycled sauce and toppings from vegetable scraps like broccoli leaves and imperfect, ugly produce • Super Frau Walk This Whey, a waste product from the cheese-making process made into a beverage good for digestive health upcycled foods PHOTO: LOOP SEVEN FALL 2019 73 trend report

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