The 62nd annual Summer Fancy Food Show, which was held June 26 to 28 at the Jacob K. Javits Convention Center in New York, had its largest attendance to date, according to event host Specialty Food Association. More than 47,000 industry professionals gathered to sample speciality food and beverages from about 2,670 exhibitors. The event also presented the 44th annual Sofi Awards, which go to products and companies in the specialty food industry. Here are the biggest trends to come out of this year's event based on the Sofi winners and finalists.
1. Gluten-Free and Non-G.M.O.
These days, "organic" doesn't cut it. In fact, vegan and gluten-free products have become so popular they have their own Sofi Awards category. This year, Kitchen Table Bakers' ParmCrisps mini aged parmesan chips won. In the Condiment category, the winner was a non-G.M.O. salted caramelized fig spread from King's Cupboard. Karmalize's vegan stone ground hazelnut butter was one of the few spread products that made the cut in the New Product category, which also named Savvy Girl Backing Company's gluten-free coffee brownie among the best.
"We do an annual 'state of the industry' report every year, and in it, we ask people in our supply chain what they think are the product claims that are going to continue to resonate with consumers in the near future." says Denise Purcell, editor of Specialty Food magazine and Specialty Food News. "Almost unanimously, non-G.M.O. was a big one, as far as what consumers are going to be interested in, and gluten-free as well. I think there’s a health connotation to both of them."
2. Unusual Flavors
Ginger hemp granola from Michele's Granola was named the best in the Bread, Muffin, Granola, and Cereal category. Other unusual flavors found among the finalists included licorice mint tea, chili lime tequila tortilla brittle, goat's milk caramel sauce, chocolate chili crunch bar, and carrot cake jam. Purcell says bagels and pumpkin are also popular flavors.
3. Tea
Tea and hot chocolate—not coffee, surprisingly—were the top products in the Hot Beverages category. "Tea is where coffee was a few years ago, when coffee culture was building up," Purcell says. "Now, there are tea rooms that are cropping up all over the country. ... People are understanding more that there are different varieties and brewing methods of tea, and where tea grows makes a difference. Tea is having its moment."
4. Coconut
Coconut emerged as a popular flavor and ingredient among the leading food choices. Creative Snack Company's organic coconut snacks won the Sweet Snack Category, and Natural Sins' crispy coconut chips were a finalist. Meanwhile, Epicurean Butter's organic cocoa coconut butter won the Dairy/Dairy Alternative category. "We’re seeing coconut everywhere," Purcell says. "There are some health attributes related to cooking with coconut oil. As a flavor, it sells. It has caught on, and it has kept going strong."
5. Alcohol and Alcoholic Flavors
Although there was plenty of fruit juice and iced tea offered on the exhibition floor, alcohol-based drinks were considered the best in the Cold Beverage category, which named Bittermilk's No. 3 Smoked Honey Whiskey Sour the winner. Three of the other four finalists were designed with alcoholic drinks in mind: Bittermilk's No. 2 Tom Collins With Elderflower and Hops, Panorama Foods' Buffalo Betty Buffalo-Style Bloody Mary Mix, and Cannonborough Beverage Company's ginger beer. "Not only the alcoholic beverages themselves, but the alcoholic flavors have been a big trend," Purcell says. "I kind of relate it to how the cocktail culture has been going strong in bars and restaurants."
