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:
- Innovative frozen treats, from smoothie pops to tea- and coffee-based popsicles.
- 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.
- Global meal starters and sauces incorporating flavors from Thailand to Greece to Africa.
- Retro redone, with new twists on retro favorites from banana pudding pancakes to classic southern cheese crisps.
- 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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