M
embers of the SFA Trendspotter panel
headed to the Summer Fancy Food Show,
held June 30 to July 2 in New York, to
cover six football fields worth of specialty food and
beverages. Armed with predictions from earlier in the
year, they sought to confirm current trends as well as
identify new, shifting, and emerging trends.
Here is some of what they spotted at the Summer
Show.
TRENDING STRONGLY
The following seven trends were prevalent at the show:
Upcycled Foods
As food waste gains awareness in the industry, the panel predicted
that more products coming to market this year would be made
with upcycled ingredients—food scraps or leftovers that would
otherwise go to waste being repurposed into a new product.
Examples from the Summer Show include:
• Rind Snacks Skin-on Superfruit Snacks, using the whole fruit
• Rise Products Whole Barley Super Flour, stone-ground whole
barley flour hand made from upcycled grain
• TBJ Gourmet Abundantly Good Spiced Tomato Jam, made
with tomato tops and bottoms
• Williwaw Foods Salmon Skin Cracklets, made from the skins
of salmon from the waters of Patagonia
BY DENISE PURCELL
Summer Fancy
Food Show
Trends
PHOTOS:
AMBIKA
SINGH
FOR
LOOP
SEVEN
trend watch
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