NEWS: Trend Predictions Put to the Test at Winter Fancy Food Show

Armed with predictions for 2018, released by the Specialty Food Association in November, the West Coast arm of the Trendspotter Panel attended the recent Winter Fancy Food Show in San Francisco. Scouring over 90,000 products, the panel assessed and noted a variety of products that either reflected the predictions, or indicated new or emerging trends.

“This is an exciting time in specialty food,” said Denise Purcell, head of content, Specialty Food Association. “We’re seeing innovation everywhere, from specific ingredients to flavor profiles. There are new spins on classics, as well as brand new categories emerging. International flavors and culture are also playing a huge role in shaping the category. This growing market is anything but boring at the moment.”

The Winter Fancy Food Show Trendspotter Panel included Polly Adema, PhD, associate professor and director of graduate Food Studies Program, University of the Pacific SF; Kara Nielsen, vice president, Trends & Marketing, CCD Innovation; Tu David Phu, chef/owner, AN - a Vietnamese Dining Experience; and Joey Wells, American Cheese Society Certified Cheese Professional and Whole Foods Market Global Senior Coordinator overseeing Specialty Cheese Product Innovation & Development.

TRENDING STRONG

Plant-based Foods. Plant-based foods cut across many categories and algae, which was predicted to take off in 2018, continued to appear.

Fora Faba Butter, made with aquafaba
K’ul Chocolate Superfood Bar, 70 percent dark chocolate, 8 grams of algae protein
New Wave Foods, algae and plant-based shrimp
Roland Foods Quinoa Spreads, blend of quinoa, and plant-based ingredients
Tru Flavors Salad Dressing, a single-serve, shelf-stable, bean-based dressing
Unisoy Vegan Jerky
Wellnut Farms Walnut Butters, made of 100 percent walnuts

Functional Mushrooms. Originally on the 2018 emerging trend list, mushrooms are taking off as both a snack and a functional ingredient.

Four Sigmatic Mushroom Elixers, powdered-drink–packets that dissolve in hot water
Pan’s Mushroom Jerky, shiitake mushrooms with a meaty texture
Yuguo Farms Mushroom Chips, whole, sustainably grown shiitake mushrooms

Alternative Sweeteners. Consumer interest in reducing refined white sugar has led to alternatives.

Droga Chocolates Money on Honey Caramels, sweetened with True Source-verified honey
Elements Truffles, chocolate bars that are raw, organic, dairy-free, and sweetened with honey
Just Date Syrup, made from organic Medjool dates
The Republic of Tea Organic Apple Cider Vinegar Sips, sweetened with monk fruit
Salviana Raw Maguey Sap, raw prebiotic-rich syrup made from Maguey Pulquero
Sejoyia Coco-Thins, gluten-free cookies sweetened with organic coconut sugar
Soozy's Muffins, Paleo certified and sweetened with organic coconut sugar

Deeper Middle Eastern Flavors. Prominent flavors and ingredients broadened to include Central and South Asia, and North Africa.

Casablanca Market Moroccan Harissa, Preserved Lemons, and Purple Olives
FoodMatch Marinated Artichokes with Harissa
Rumi Spice Afghan Curry Braise cooking sauce, with sustainably farmed saffron from Afghanistan
Snackgold cHarissa Gourmet Potato Crisps, partnership between Spanish gourmet potato chip makers and cHarissa spice company

EMERGING TRENDS

Collagen-Infused Foods. First appearing in snack bars, it is now showing up in beverages.

HealthVerve BBGLO Skin Rejuvenation Collagen Drink
SkinTe sparkling tea beverage with collagen, under development by students at Oregon’s University of Portland

Moringa. A plant native to India, it is being touted as a new superfood.

Miracle Tea Moringa Superfood Energy Infusion Tea
Stash Tea Organic Moringa Mint Herbal Tea

Black Rice. Used as an ingredient in solid and liquid form. The pigments that give the rice its color are rich in antioxidants and other health benefits.

Suzie's Table Black Rice Non-Dairy Beverage
Theo's Black Rice Quinoa Crunch Dark Chocolate Bar

Snack Puffs. Nut and vegetable updates to the classic cheese puffs.

Puffworks Peanut Butter Puffs
Suzie's 2 Pease and a Bean, pea-protein–based puffed snack
Vegan Rob's Brussels Sprout Puffs, Probiotic Cauliflower Puffs, and Beet Puffs

STILL TRENDING

Specialty Waters. The category is expected to grow 111.5 percent by 2021, according to Mintel category forecasting research for SFA.

Herb & Lou's Infused Ice Cubes, flavored water containers that consumers freeze and mix with spirits
Kona Deep Water Purified Ocean Water from the waters of Hawaii, containing naturally occurring deep ocean electrolytes
Water Joe Caffeinated Water, infused with 85 milligrams of caffeine, no sugar, zero calories

Turmeric. Native to Southeast Asia and India, it is being used as an ingredient in more categories, especially snacks.

David Rio Turmeric Golden Latte
Jade Spice Vegan Turmeric Salt
Lotus Pops Roasted Lotus Seeds, in turmeric flavor
Oskri's 3 Egg White Protein Bar, in turmeric flavor
Theo Chocolate Clusters, made with turmeric, hemp, chia flour and sorghum
Theo's Turmeric Ginger Dark Milk Chocolate Bar
Wai Lona Turmeric Cheese Cassava Chips
Zotter Chocolate's Vegan White Rice & Turmeric Disc, a white chocolate treat of vegetal origin

Additional product innovations at the Winter Show, noted by the Specialty Food Association Trendspotter Panel:

4th & Heart Chocti Chocolate Ghee Spread
Belgian Boys Mini Stash, Mini Pancakes, and Mini Butter Crepes
Blue Hill Bay Smoked Ahi Tuna Bowl
Bonne Maman Intense, a new line of preserves with more fruit and 39% less sugar
Bravado Spice Company, ghost pepper & blueberry
Brooklyn Delhi Tomato Achaar, Indian tomato-chili sauce
Chuao Chocolate Sprinkle Dreams, with bits of waffle cone, hazelnuts and rainbow sprinkles
Cypress Grove specialty fresh goat cheese in 1-ounce packages
Dardimans California, whimsical lollipops
Dang Sticky Rice Chips, cheddar flavor
Den’s Tea Houjicha Roasted Tea, reminiscent of chocolate
Field Trip Crispy Cuts Sweet Chipotle, pork rinds
Ito En Matcha Love Japanese Matcha + Apple + Ginger Tea Bags
Joyfull Parmesan Crisps, made with 100% aged Parmesan cheese
Kasugai Gummies, lychee flavor
Kimino Drinks Sparkling Yuzu, sparkling wither with yuzu juice and organic sugar cane
Krave Jerky, Pink Peppercorn, with pink Himalayan salt and pink peppercorns
LemonCocco, non-carbonated drink made with Sicilian lemon and coconut flavors
Morinaga Alove, Japanese yogurt with chewy bits of aloe and natural flavors
Sencha Matcha Latte (Cacao Coconut), vegan latte drink mix
Sfoglini Pasta, American organic grains and using traditional Italian methods
Wünder Creamery Quark, mild in acidity, friendly flavors, high in protein and good fats

About the Specialty Food Association

The Specialty Food Association is a thriving community of food artisans, importers, and entrepreneurs. Established in 1952 in New York, the not-for-profit trade association provides its 3,600 members in the U.S. and abroad with resources, knowledge, and connections to champion and nurture their companies in an always-evolving marketplace. The Association owns and produces the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food. Learn more at specialtyfood.com.

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