Specialty Food Association: Top Trends at Fancy Food Show

The Specialty Food Association announced its take on the top trends from this summer’s Fancy Food Show, the association’s major semiannual industry trade show.  The top five new trends were:

1. Innovative frozen treats, from smoothie pops to tea- and coffee-based popsicles.
2. New uses of grains and seeds, including a quinoa sesame milk chocolate bar from Seattle Chocolate Co. and sweet potato, quinoa, and kale ravioli from La Pasta, Inc.
3. Global meal starters and sauces incorporating flavors from Thailand to Greece to Africa.
4. Retro redone, with new twists on retro favorites from banana pudding pancakes to classic southern cheese crisps.
5. Cocktail ingredients for the at-home mixologist, ranging from tea-based mixers to artisanal bitters.

Continuing trends included single-serve snacks, Vietnamese flavors, chickpea and seaweed snacks, maple products, sweet and savory cookies, coconut, salted caramel, and gluten-free products.

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