Trends in the Summer Fancy Food Show of the Specialty Food Association focus on innovation in the industry

Business



[ad_1]

NEW YORK July 19, 2018 / PRNewswire / – More than 200,000 products were waiting for the Trendspotter Panel of the Specialty Food Association at the 64th Summer Fancy Food Show. Held on [June301945July2 at the Jacob Javits Center of New York City the exhibition included six football-worthy food courts and beverages. Panel members were armed with early-year predictions when they tasted the show, confirming current trends and identifying new and emerging trends.

"The specialty food industry exceeded 1409 billion dollars Innovation is a key growth factor, and we really saw it at the Summer Fancy Food Show," declared Denise Purcell responsible for the content for the Specialty Foods Association. "We are seeing new flavors and new formats of food: Herbal foods are going from a trend to a global movement, and upcycling is huge. The spins on the clbadics continue to surprise us and the flavors of the world continue to grow regardless of where you look, something exciting is happening.

The Trendspotter Summer Panel included Melanie Zanoza Bartelme World Food Analyst, Mintel; Kenneth Blanchette Director of Quality Assurance, Fresh Departments, Center of Excellence, FreshDirect; Mbadimo Bottura, chef and restaurateur, Osteria Francescana; Eleonora Cozzella, writer and lecturer; Jonathan Deutsch Professor, Center for Food and Hotel Management and Department of Nutritional Sciences, Drexel University and founder of the Drexel Food Lab; Melina Romero Manager, Trend Practice, CCD Innovation; Kriti Sehgal, CEO, Pure Fare; Stan Sagner writer, marketing consultant and content; Alison Tozzi Liu Vice President of Marketing, Communications and Writing, James Beard Foundation

STRONG TREND

Upcycled Foods

As awareness of food waste widens, the SFA Trendspotter panel predicts that more products would come to the market with recycled ingredients – leftovers or leftovers that would otherwise be turned into waste for reuse in a new product

  • RIND Snacks, Skin-on Superfruit Snacks, using whole fruit
  • RISE products, whole barley flour, hand-ground barley flour made from recycled cereals [19659008] Williwaw Foods, Salmon cracklets, made from salmon skins from Patagonia waters [19659008] TBJ Gourmet, spiced tomato jam and good quality, made with tomatoes and fo nds

Cbadava snacks
Herbal foods are a 2018 trend according to the Trendspotter panel and are visible in all categories. At the Summer Fancy Food Show, cbadava appeared as a new herbal snack.

  • Jans, Cbadava pieces
  • Nanduto Homemade cooking, Pieces of cbadava leaves
  • Coco International, Inc., Pieces of cbadava
  • Siete, Pieces of cbadava

Hidden or unexpected fruits and Vegetables
In line with plant-based trends and improving the situation, producers are blurring the lines of candies and snacks. The options for eating vegetables are even more diverse and fun, with the added value of their nutrients sneaking as an unexpected ingredient.

  • Peekaboo Hidden Shrimp, Organic Chocolate Ice Cream with Hidden Cauliflower and Hidden Carrot Strawberry
  • CAULIPOWER, Vegetable Based Bread
  • Growers Garden, Broccoli Chips

flower
vegetables was another emergence in the herbal trend. In the quest for "next kale", cauliflower appears more and more frequently on restaurant menus. More and more packaged cauliflower products are found on retail shelves and are considered a substitute for carbohydrates and a beneficial source of vitamins and nutrients.

  • Halen Brands From the ground up, cauliflower pretzels
  • Hummus Gourmet, cauliflower Houmous
  • Cali 'food flour, cauliflower wrap

Flavors of Africa
The SFA Trendspotter Panel emphasized that regional foods from the Middle East were gaining importance. This remains true, however, remarkable products at the Summer Fancy Food Show indicate that the flavors of Africa are increasingly noticeable, and establish more presence in the mainstream market.

  • Ahara Rasa, Niter Kibbeh – Ethiopian Spicy Ghibli
  • International Delights, KITCHEN & LOVE, Stir and Go Fast Meal in Harissa with Moroccan Vegetables
  • Ginjan Bros., Ginjan, a Traditional West African ginger juice prepared with ginger, cold pressed pineapple, lemons, vanilla, anise and cane sugar
  • Ayoba-Yo, biltong of South African style, dried and dried meat originated from Botswana [19659033] South Africa Zimbabwe and Namibia . This version uses air-seasoned and seasoned grbad-fed beef
  • Manitou Trading Company, Senegalese Fonio Pilaf, fonio with a spice blend Ybada

Soft Drinks
According to the SFA study, the state of the specialty food industry In 2018, beverage grades grew by 18% in retail sales between 2015 and 2017, faster than the categories d & # 39; foods. Sparkling drinks, in particular, were very prevalent at the show and took on importance as alternatives to soft drinks, mixers for badtails, as well as altogether alternative badtails.

  • TÖST, Sparkling Soft Drink
  • Jax Coco, Sparkling Coconut Waters
  • Caskai, Sparkling Cascara Infusion
  • Kimino Drinks, SparklingYuzu
  • O.Vine, Table Giant Infused Water [19659010] Sustainability-Minded Products
    Producers continue to market products that incorporate the principles of sustainability and environmental and ethical awareness.

    • OneForNeptune, Jerky's White Fish, comes from sustainable sources and uses whitefish processing slips
    • Ocean Hugger Foods, Ahimi, a sushi tomato-based tuna substitute created in response to overfishing of tuna [19659008] Farmtrue, Ghee – Nut Butter, spread that uses ghee clarified butter in place of palm oil, which has been linked to deforestation.

    Continuous trend watch …
    2018 SFA Trendspotter panel predictions that increase in packaged foods.

    • The trend of cannabis has been noted by the Trendspotters in 2018. We are starting to see the beginning in drinks and snacks in the field of specialty foods, especially with products like Vera Roasting Wellness Blend CoffVee, which are organic grains infused with CBD. organic hemp, in addition to heart healthy resveratrol.
    • Foods infused with collagen. Eating for beauty is an emerging trend and collagen is becoming an essential ingredient in foods and beverages to replace decreasing levels as consumers age. The envelope of flour Cali mentioned above contains collagen proteins and Vermont Village Organic Beauty Boost functional vinegar is a combination of raw and organic apple cider vinegar mixed with cherry juice and lime juice. The panel expects to see more snacks and collagen drinks on the market.
    • Food of in the Philippines . Another choice of Trendspotter 2018, while more Filipino cuisine is added to the menus in the food service, we also see more packaged products using authentic ingredients and flavors. Mansi has exhibited Calamansi Juice, made from a small round citrus that is ubiquitous in the Philippines and CJC Pit Barbecue sells its Lechon sauce, a traditional sauce made of pork liver, vinegar, bread crumbs and spices. 19659011] On the Radar …
      The following trends appeared during the Summer Fancy Food Show:

      Single-Use Condiment Sachets
      Innovations in Packaging for Eating on the thumb take on more and more importance.

[ad_2]
Source link

Tags

Powered by https://naaju.com/botswana | Designed by Naaju
© Copyright 2024, All Rights Reserved