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
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from
the
BY DENISE PURCELL
