(Roberta Deen) The Specialty Food Association’s 2024 Winter Fancy Food Show showcases thousands of artisanal products from more than 1,200 domestic and global specialty food and beverage makers and manufacturers.
Networking and educational events mark this 49th show, a pivotal gathering where innovation meets opportunity,” said SFA President Bill Lynch, and one that predicts and can predict the future for the $194 billion specialty food industry.
“Global flavors and upscaling the everyday while maximizing pleasure and minimizing stress, and paying attention to sustainability and the environment is key to this year, in the variety of options ranging from soup to cell-based meat and seafood to peach
Eight trends the Trendspotter Panel anticipates for 2024:
Beverages are in the spotlight, booming with sophisticated, as natural as possible tasting single-serve, non-alcoholic fizzy and non-fizzy drinks; and coffees, teas, and broths with functional ingredients for an additional boost of energy, clarity, focus, or calming effect,” said Trendspotter Kanta Selke.
Cell-based meat and seafood continue to gain popularity this year will gain popularity in 2024 due to their sustainable and ethical production methods while offering a familiar taste experience to consumers, said Trendspotter Patsy Ramirez-Arroyo. We may see the the world’s first cultured burger and focusing on seafood products.
Peach as a flavor of the year being reinvented or reevaluated or in new variations to rival chili peppers in 2023. New interpretations such as condiments.
Calabrian chili peppers. Chiles continue to trend, cresting most recently on Sriracha and Gochujang and in new products such as hot honey and cured meats” said Trendspotter Stan Sagner. “
Tahini, the Middle Eastern specialty lens, being married to foods and beverages that are served in a more mainstream or non-adjacent capacity, sich as milk shakes and coffees,” said Trendspotters Mikel Cirkus and Hanna Rogers.
Soup. Soup recipes on TikTok are so popular the segment has been dubbed SoupTok, said Trendspotter Jenn de La Vega.
Black Sesame, ube, and milk tea following the path of matcha in new and unexpected formats, such as the milk-tea–filled donut and bright purple ube hot chocolate from Bear Donut in the Penn District of NYC and also salty and sweet snacks like Tochi’s Black Milk Tea Popcorn, which also contains the black sesame, “the one to watch.”
Value and convenience as consumers watc their finances with an emphasis on versatile uses and longer shelf life,” said Trendspotter Melanie Bartelme. They are also looking for portable, healthy products
CONTINUING TRENDS: Global flavor exploration. New flavors and cultural dishes with more small producers around the world, plus a continued increase heritage tradition food, and shared family recipes rich in flavors and stories,” said Trendspotter V. Sheree Williams, oncluding more obscure regional ones. Watch for African flavors and ingredients.
• Upscaling the everyday with ingredients like high-end truffle salts, finishing oils, spice blends, and cultured butters elevate simple dinners at home to restaurant-style flavorful indulgences, said Trendspotter Jonathan Deutsch. One example is charcuterie boards, said Ramirez-Arroyo, pointing out its shared merits of community dining and originality.
• Environmental impact. As important as food is its environmental impact. Sustainability, carbon footprint, and food waste concerns remain on the minds of a growing number of consumers. “Regenerative, upcycled, and sustainably packaged are not just buzzwords but keywords in consumers’ quests to eat well while doing good,” said Deutsch. Expect more focus on regenerative agriculture as those in food industries “focus on solutions to combat climate change,” said Williams.
Mushrooms for taste, mushrooms for texture, mushrooms for health benefits and in every food and beverage.
The not-for-profit Specialty Food Association (SFA) is the leading membership trade association and source of information about the $194 billion specialty food industry. Founded in 1952 in New York City, the SFA prides itself on being an organization by the members and for the members, representing thousands of specialty food makers and manufacturers, importers, retailers, buyers, distributors, brokers, and others in the trade.
The SFA owns and operates the Fancy Food Shows—which are the largest specialty food industry events in North America—as well as the sofi Awards—which have honored excellence in specialty food and beverage annually since 1972.
Professionals from diverse segments of the culinary world comprise the SFA’s Trendspotter Panel. Please see the website for details.
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