NEW YORK, Feb. 19, 2020 /PRNewswire/ -- The Specialty Food Association's Trendspotter Panel searched the 45th Annual Winter Fancy Food Show in San Francisco, CA for this year's hottest trends. They reviewed 80,000 specialty food and beverage products to select a robust group of products and companies representing eight notable trends in the specialty food and beverage industry.
"In a reflection of consumer awareness and tastes, products connected to sustainability and plants, health, and global flavors continue to grow in prominence," said Denise Purcell, director of content for the Specialty Food Association. "As we can see with trends around oat milk, teas, functional drinks, and charcuterie, innovations in alternative dairy, specialty beverages, and protein continue to dominate, and all of this will be on our radar as we head into the Summer Fancy Food Show."
The Winter Fancy Food Show Trendspotters included: Melanie Zanoza Bartelme, analyst, Mintel; Monifa Dayo, consultant, chef, The Supperclub; Andrew Freeman, founder, af&co., co-founder Carbonate; Illyanna Maisonet, Puerto Rican Food Columnist; Chef Tu David Phu, Top Chef Alumni, TDP Enterprises LLC.; Wendy Robinson, buyer, Market Hall Foods; Leith Steel, trendspotter, Carbonate; and Bryant Terry, author, educator, and Chef-in-Residence at the Museum of the African Diaspora SF (MoAD).
Top Trends from the 2020 Winter Fancy Food Show
ABOUT THE TRENDS
Regional Cuisines of Asia
Sauces, seasonings, instant noodles, and snacks reflecting the foods and ingredients of Asia's varied regions were in the spotlight at the Winter Show.
Oat Milk Takes Dairy-Free Center Stage
Dairy alternatives continue to grow, with oat milk dominating at the Winter Show as new products were introduced in cheeses, creamers, butters, confections, and RTD beverages.
Plants as Plants
The Trendspotter Panel predicted renewed consumer interest in whole fruits and vegetables in their annual trends predictions last November. That trend was very visible at the Winter Show.
Prebiotic-Rich Functional Beverages
According to SFA's annual State of the Specialty Food Industry research, functional beverages are part of the overall rise in popularity of specialty beverages that is helping spur specialty sales. Beverages with prebiotic benefits specifically, emerged at the Winter Show.
Charcuterie and Deli Meat Makeover
From grass fed, to plant based, to traditional preparation methods, charcuterie and deli meats were prevalent at the show.
Mocktails, or ingredients for nonalcoholic beverages that offer sophisticated alternatives to alcohol, were on display.
Sparkling and Global Teas
From antioxidant-rich and digestive-friendly varieties, to products based on indigenous tea leaves, new teas and tisanes are prevalent.
Sustainability-Driven Product and Packaging Development
More food products are working to build a stronger future for their community and the planet, whether through plant-based foods, regenerative agriculture, upcycled ingredients, or sustainable packaging.
About the Specialty Food Association
Founded in 1952 in New York City, the Specialty Food Association (SFA) is the leading advocate for the $148.7 billion specialty food industry. Representing makers, importers, entrepreneurs, retailers, distributors and others in the trade, the SFA aims to champion, nurture and connect its members to deliver traditional and innovative new products to consumers that expand consumption of specialty foods. With over 3,800 member companies, the Association helps its members through providing information, research, educational events, and celebrating the industry through its awards programs. The SFA is known for hosting the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food. Learn more at specialtyfood.com.
SOURCE Specialty Food Association