Specialty Food Magazine

Spring 2020

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/1220124

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Page 53 of 75

Members of the Specialty Food Association's Trendspotter Panel walked the recent Winter Fancy Food Show in San Francisco for three days, armed with their professional expertise and earlier predictions for Top 2020 food trends, to select a robust group of products and companies that represent eight notable specialty food and beverage trends. Here are the Panel's picks for the top trends of the Winter Show with examples of each. SPRING 2020 51 TREND REPORT Winter Fancy Food Show Trendspotter Panel Melanie Zanoza Bartelme, analyst, Mintel Monifa Dayo, consultant, chef, The Supperclub Andrew Freeman, founder, af&co. Illyanna Maisonet, Puerto Rican Food Columnist Chef Tu David Phu, Top Chef Alumni, TDP Enterprises LLC. Wendy Robinson, buyer, Market Hall Foods Leith Steel, Carbonate Bryant Terry, author, educator, and Chef- in-Residence at the Museum of the African Diaspora SF (MoAD) trends winter fancy food show Charcuterie and Deli Meat Makeover From grass fed, to plant based, to traditional preparation methods, charcuterie and deli meats were prevalent at the Winter Show. Here are some example identified by the Panel: • Mia Plant-Based Deli Meat Alternatives • Red Bear Provisions, artisanal charcuterie with an emphasis on grass-fed meats • Zoe's Uncured Meats with no nitrates 1 from the BY DENISE PURCELL

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