Four Tasty Trends from the SFA’s 2023 Winter Fancy Food Show
Having attended and consulted for the Specialty Food Association’s Fancy Food Shows for over 15 years, I have had the opportunity to see brands like Hippie Snacks, Haig’s Hummus and ZICO Coconut Water explode into the mainstream after they launched at these for-the-trade-only shows. It’s exciting to get the first glimpse of new, emerging products that might eventually make it to my local market. This year’s Winter Fancy Food Show in Las Vegas was no exception–it provided plenty of innovative and delicious creations notably in the non-alcoholic beverages category, good-for-you foods, and sustainable and regenerative practices arena.
The Specialty Food Association (SFA) is the leading trade association for the $175 billion specialty food industry. Historically, its Fancy Food Shows are known for being the largest B2B marketplaces in North America devoted exclusively to specialty foods and beverages. SFA represents makers, importers, retailers distributors and trade affiliates. Whether you are a new brand eager to get your product to market, or a retailer looking to refresh your offerings, here are some of my takeaways from this trend-setting show:
Non-alcoholic Beverages
The trend for non-alcoholic beverages is on the rise, with so many of us participating in a “dry January” or even a “damp January.” These offerings have become more sophisticated and refined. No longer are they filled with sugar and artificial flavors; instead, sommeliers and winemakers are bringing their expertise to the category and elevating the offerings with fresh, high quality botanicals and spices, utilizing spirit and winemaking techniques. Some standouts I tasted included alcohol-free botanical spirits and aperitifs from South Africa’s Abstinence Spirits. Portland based For Bitter For Worse offered four signature cocktails made with their singular herb-infused alcohol-free spirits. And for wine and bubbly lovers, Prima Pave sampled stunning alcohol-free, Italian-made non-alcoholic wines.
Responsible Food Production - Sustainable, Upcycled, or Regeneratively Grown Ingredients
Environmentally friendly products are so prevalent they are reaching the mainstream. Many of the new products hitting the market have been produced thoughtfully with recyclable packaging and consideration for limited resources. The SFA’s Trendspotter Panel identified several unique products that fit this popular category. Wheyward Spirit (80 proof) was one of the most unique products at the show and is made with upcycled whey. Wild Orchard Tea Company offers a regenerative organic tea line, and Neptune Snacks includes a line of responsibly-caught fish jerky.
Functional Products for Immune System and Gut and Brain Health
The trend for wellness products shows no sign of slowing down. However, there is an interest in more balance between health and indulgence. Unlike earlier supplements and health-focused foods, there is more attention to taste, texture, and flavor in these products. Local Marin-based The Republic of Tea offers SuperGreen Digestion Tea made with turmeric, ginger, and green tea. Supergut has a line of pre-biotics and fiber-filled mixes for adding to shakes along with bars intended to balance immune systems. Fody Foods specializes in easy-to-digest savory sauces that follow the FODMAP diet to help with intestinal discomfort.
Spice in Everything
Interestingly, spicy foods are trending like never before. Research suggests that given our increased exposure to foods from around the world, we are more accustomed to increased levels of spice in our everyday meals. Even unexpected condiments and cheeses are incorporating chilis – like the Utah-based Beehive Cheese that features a hatch chile rubbed cheddar. The African Bronze Honey Company adds organic chilis to forest harvested honey. Compotes, snack foods, and chocolates are also bringing the heat to their mild offerings.
Global flavors and convenience were also on full display among the over 1,100 exhibitors. Starter kits that included everything from spicy creole-flavored stew bases to frozen tamales with hatch chile from Texas Tamale Company were available for sampling. Conifer Foods offered plant-based whole grain bowls that just needed minimal additions and could be served warm or cold.
It’s always exciting to attend this show and discover new and innovative products. These shows are undeniably the place where many specialty products are discovered before they hit supermarket shelves. Along with sampling new products, it’s equally inspiring to watch specialty food makers continue to improve and finesse their brands in every category. We are already looking forward to seeing what kind of creative and unexpected offerings will be on display at the Summer Fancy Food Show in NYC scheduled for June 25th-27th.
— Tanya Henry