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Specialty Food Association Trendspotter Panel: Trends From 2020 Winter Fancy Food Show

Specialty Food Association Trendspotter Panel: Trends From 2020 Winter Fancy Food Show


SAN FRANCISCO, CA
Friday, February 21st, 2020

The aftermath of any trade show event is very similar to an explosion of confetti—weeks later we’re still finding new products, innovations, and companies taking advantage of the show in the newswires, amongst our friends, and even as a stray business card in our bags. The Specialty Food Association (SFA) is serving as this week’s piece of industry confetti we uncovered, after releasing the eight notable trends that emerged at the 45th Annual Winter Fancy Food Show.

Denise Purcell, Director of Content, Specialty Food Association“In a reflection of consumer awareness and tastes, products connected to sustainability and plants, health, and global flavors continue to grow in prominence,” said Denise Purcell, Director of Content. “As we can see with trends around oat milk, teas, functional drinks, and charcuterie, innovations in alternative dairy, specialty beverages, and protein continue to dominate, and all of this will be on our radar as we head into the Summer Fancy Food Show.”

Each year, the association’s Trendspotter Panel reviews over 80,000 specialty food and beverage products from that year’s show. This year, the panel foraged through the WFFS 2020 fray to uncover the following burgeoning trends in our industry:

  1. Regional Cuisines of Asia
  2. Oat Milk Takes Dairy-Free Center Stage
  3. Plants as Plants
  4. Prebiotic-Rich Functional Beverages
  5. Charcuterie and Deli Meat Makeover
  6. Mocktail Culture
  7. Sparkling and Global Teas
  8. Sustainability-Driven Product and Packaging Development

Each year, the association’s Trendspotter Panel reviews over 80,000 specialty food and beverage products from that year’s show

According to a press release, the Winter Fancy Food Show Trendspotters included: Melanie Zanoza Bartelme, Analyst, Mintel; Monifa Dayo, Consultant, Chef, The Supperclub; Andrew Freeman, Founder, af&co., Co-Founder of Carbonate; Illyanna Maisonet, Puerto Rican Food Columnist; Chef Tu David Phu, Top Chef Alumni, TDP Enterprises LLC.; Wendy Robinson, Buyer, Market Hall Foods; Leith Steel, Trendspotter, Carbonate; and Bryant Terry, Author, Educator, and Chef-in-Residence at the Museum of the African Diaspora SF (MoAD).

To read more about each trend from SFA itself, click here. Deli Market News will continue to keep its eyes peeled for the latest happenings in our industry.

Specialty Food Association
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