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BY DENISE PURCELL
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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
