Trends from the 2017 Winter Fancy Food Show
Before the recent Winter Fancy Food Show, I served up some trend predictions that we might see at the show. Let’s revisit those predictions.
Using food processing byproducts creatively: ReGrained upcycles spent grain from beer brewing and turns it into “Eat Beer” bars. They tasted like a cross between a cookie and a nutrition bar.
Coconut: In some form, I saw coconut as an inclusion in many products, from protein shake powder and nutrition bars to seaweed snacks and chocolates. Dang had its coconut chips (and some new non-coconut rice snacks that were delicious).
Cooking made easier: I was surprised that meal-kit companies like Blue Apron haven’t started to show up with retail-ready offerings. But I did see some fun make-it-yourself kits. Back to the Roots sells kits to grow your own mushrooms. And Brooklyn Brew Shop sells beer, wine, and cider brewing kits. (And both companies have expanded beyond those core offerings to a variety of herb, cheese, and baking kits.)
Dairy alternatives: Milkadamia makes macadamia nut milk and Dahlicious makes yogurt from almond milk. Califia Farms has introduced a wide variety of new items based on almond milk and had a good presence at the show.
Low-carb offerings: This trend was present across the show, especially with snack foods. I saw it most notably with a continued large number of meat snacks from brands like Vermont Smoke & Cure and Duke’s. I especially noticed a lot of meat sticks, as if Slim Jim has grown up.
Some other fun things I saw:
- Safe-to-eat raw cookie dough from The Cookie Dough Cafe (featured on Shark Tank), Edoughble, and Angela Marie’s.
- Smoked and barrel-aged maple syrup from Runamok Maple and Crown Maple.
- Shelf-stable tofu from Morinaga Nutritional Foods with no need to refrigerate.
- Tortilla-shaped cheese slices from Jarlsberg that turn into crunchy shells when microwaved, seen at the Food Fete event.
- An incubator alley featured companies working with Oregon State University’s Food Innovation Center and La Cocina, an incubator kitchen. This alley had Don Bugito bug-based snacks and a delicious sesame brittle from NeoCocoa.
The Summer Fancy Food Show will be June 25-27, 2017 in New York City. See you there?
And some of my photos: