Specialty Food Magazine

Spring 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1090132

Contents of this Issue


Page 63 of 87

W I N T E R T R E N D S BY DENISE PURCELL T he Specialty Food Association's Trendspotter panel covered the recent Winter Fancy Food Show, held in San Francisco, Jan. 13 – 15, to report on new and emerging trends among the 90,000 foods and beverages on display. Among their findings, long-term movements in sustainability, plant-based ingredients, and protein continue to proliferate with new ingredients or expanding categories. Here are some of the trends from the Winter Show with examples of each. For a full list of the Winter Show trends go to specialtyfood.com/news/wffstrends. THE TRENDSPOTTER PANEL THE WINTER FANCY FOOD SHOW TRENDSPOTTERS INCLUDED: • Polly Adema, PhD, director & associate professor, Master of Arts in Food Studies, University of the Pacific San Francisco Campus • Reem Assil, chef/owner, Reem's California, partner, Dyafa • Andrew Freeman, founder, af&co. • Lawrence Jacobs, specialty and grocery buyer, Oliver's Markets • Kara Nielsen, vice president, Trends & Marketing, CCD Helmsman • Tu David Phu, chef/owner, AN - a Vietnamese Dining Experience • Wendy Robinson, buyer, Market Hall Foods • Melina Romero, manager, Trend Practice, CCD Helmsman SPRING 2019 61 trend report

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - Spring 2019