Specialty Food Association Trendspotter Panel Picks Top Trends for Summer Fancy Food Show 2022 | New

NEW YORK, June 23, 2022 /PRNewswire/ — The Specialty Food Association’s Trendspotter group has been scouring its way through the 66th Summer Fancy Food Show in search of products that are gaining prominence in the specialty food industry. The show, which took place June 12-14 at the Javits Center in New York Cityhad more than 1,700 exhibitors offering food and beverage specialties from around the world.

The SFA Trendspotter panel is looking for increasingly important products in the specialty food industry.

“The specialty food market has become a $175 billion industry fueled by the creativity of the producers of these foods and beverages,” said Denis Purcell, SFA vice president, content and education. “This innovation was on display at the Summer Show with our Trendspotters highlighting unexpected twists on classics, reimagined packaging options, better-for-you indulgences and comfort foods, global flavors and a growing focus on sustainability and ethical production.”

The Summer Trendspotter panel included Melanie Zanoza Bartelmemintel; Mikel CirkusFirmenich; Jenn de la VegaPut an egg on it; Jonathan DeutschPhD, CHE, CRC, Drexel University; Victoria HoSherpaCPG; Lindsay Leopold, Martha Stewart (marquee marks); Patsy Ramirez-ArroyoHomera Caribbean and LATAM; Stan Sagner, Founder, We Work for Food, LLC – Consulting; and Kantha ShelkePh.D., SCF, IFT Fellow, Corvus Blue LLC

Top trends from the 2022 Summer Fancy Food Show

  1. Surprising sips
  2. Packaging innovations
  3. Vegetable Crisps
  4. Sustainable and ethical choices
  5. Alternative Comfort Foods
  6. The peppers are hot
  7. Play with your food


Surprising sips Drinks with unexpected flavors and ingredients, from spicy sodas to fig-based coffee to drinks fortified with everything from alcohol to sparkling.

  • Don Pablo bourbon infused coffee
  • FigBrew Figgee Coffee Alternative
  • Moshi Sparkling Uji Matcha
  • Wow by Dona Chai Spice Soda in flavors like pepper
  • Reveal Avocado Seed Infusion
  • Runamok Sparkling Maple Tonic
  • Shrubby shrub based on slightly sparkling water and aronia berries
  • Sunboy Spiked Coconut Drinks with 5% alcohol

Packaging innovations Single serving, compostable, increased portability with less mess are just a few of the packaging trends seen at the Summer Show.

  • Happy Grub Squeezable Instant Pancake Mix in a standalone bottle; add water, shake and pour into the pan
  • InPact Wenap & Clean Scented Hand Cleansers in flavors like Bread Crust, Rosemary, Basil and Fennel, “Bridging personal care with flavors/food, ‘foodcare’ trend,” said Mikel Cirkus.
  • Occo spices in aluminum pods of half a teaspoon for single use
  • PCS Gourmet Foods Sauerfrau Squeezable Kraut
  • Rufus Teague Can-O-Que BBQ Sauce
  • SugarRoti spices, single-use compostable bag
  • Whipnotic flavored whipped cream in a spray can with built-in flavor pod in the nozzle

Vegetable Crisps Tomatoes, mushrooms and vacuum-fried or instant fried vegetables bring new alternatives to the ever-innovative category of crisps.

  • Mush Garden Shiitake Mushroom Chips made with vacuum frying technique, also available in tomato and okra
  • Vacuum fried mushroom popadelics made into crisps
  • Rhythm Broccoli Bites and Mushroom Crisps
  • Root Foods tomato chips, fried. “The tomato version tastes like a dehydrated tomato, a bit unlike your sun-dried varieties (which are enjoying a nostalgia-related resurgence). They’re flavorful, crispy, and feel good without tasting that way. Tomato-y, but chip-y,” said Melanie Bartelme.

Sustainable and ethical choices From recycled or regeneratively grown ingredients to products that support the livelihoods of underserved communities, foods and beverages with sustainable and ethical attributes continue to join the market.

  • Sauces and condiments Black Mamba Foods, an ethical brand from Eswatini in South Africa
  • Naera Strawberry Skyr Crunch, produced with green energy
  • Ocean’s Balance seaweed seasoning made with replenishing ingredients Maine seaweed
  • Oryx Desert Salt, sustainably harvested salt from the Kalahari Desert in South Africa
  • Sea Tales flame roasted sockeye salmon, sustainable and made with transparent catching practices
  • Season Caviart caviar-style vegetable seaweed pearls
  • Spare Food Co. Whey By-Product Tonics
  • Teffola Nutty Teff Granola, grown in regenerative agriculture
  • Tomato Bliss Soup made with regeneratively grown heirloom tomatoes
  • Waju recycled water from 100% fruit

Alternative Comfort Foods This Trendspotter panel pick for a major 2022 trend is still going strong, with basics like sunflower seeds, tiger nuts flour, chickpeas, bananas and emerging peas.

  • Amasar LLC Breadfruit Pancake & Waffle Mix
  • CHKP Chickpea Yogurt
  • Current Foods Salmon and Tuna Fillet, Made with Pea and Bamboo Protein
  • Disturbingly Delicious Foods Spanish Chorizo ​​Deli Sauce, banana-based condiments that taste like jerky
  • Everything Cheeze’s Cashew Parmesan Alternative, “Plant-Based Comforting Sprinkle It’s Really Good!” said Jonathan Deutsch.
  • Good Food for Good Creamy Plant-Based Bolognese Sauce
  • Lattini sunflower seed milk
  • Mosaic Grove LLC Not crazy! Tigernut flour for use in baking as an alternative to nut flour for allergies
  • Nutcase Vegan Meats Nut Bread
  • Cheese made from Ripple Foods peas and soft cheese, “A tasty alternative for those with dairy allergies and intolerances. A cheese analogue that melts like traditional cheese – an unprecedented texture in the cheese business plant-based. Enriched with DHA, omega-3, and vitamin D,” said Kantha Shelke.
  • UnbelievaBuns burger buns made with sunflower flour
  • Oh the dough! Snack Bars, Chickpea Cookie Dessert Bars

The peppers are hot Identified by the Trendspotter Panel as a major trend for 2022, bell peppers and traditional pepper sauces and condiments from around the world continue to dominate.

  • Ayo Shito Saucetranslated as “pepper”, Shito is widely used everywhere Ghana
  • Chingonas Salsa Macha, a chilli crunch sauce made with coconut oil Veracruz, Mexico
  • Mr. Chimi’s Hot Chiltepin Sauce, a chimichurri sauce with hot chiltepin pepper
  • Peccati di Calabria Facino Pate di Sarde, an Italian condiment based on a recipe called sardella, spicy sardine spread combined with chili oil. “It’s a little-known sauce, even in Italy! Fermented peppers and super tasty fish. I see so many culinary applications beyond eating it on toast or with cheese,” said Jenn de la Vega.
  • Saba Awaze sauces, Ethiopian and Eritrean style hot sauce
  • Sibeiho OMG! Sambal, one of “three vibrant and very distinct versions of Sambal derived from authentic recipes. A product intended to educate consumers that Sambals come in many forms and are not a monolithic product,” said Stan Sagner.

Play with your food Whimsical products ranging from edible candles to animal-shaped cheesecake delight kids and kids at heart.

  • Greenomic Delikatessen Good Hair Day Pasta in fancy packaging
  • Let Them Eat Candles Chocolate Novelty Edible Candles
  • Mac Yourself Cheddar Cheese Sauce Mix
  • Muratbey Misto Animal Shaped Cheese
  • Supernatural Kitchen Herbal Sprinkle for Baking, “An all-natural alternative to artificial coloring that still delivers fun,” says Lindsay Leopold.


  • American Vinegar Works IPA Beer Malt Vinegar and Porter Beer Malt Vinegar
  • Aunt Ethel’s pies
  • Dr. Bee’s Honey Infused Ice Honey
  • Kosterina Chocolate Balsamic Vinegar
  • Heritage Kulfi, modern twists on the traditional Indian frozen dessert
  • Madhu Chocolates with South Asian inspired flavors, “Beautiful combination of chocolate and spices, from black pepper to fennel and coriander. My favorite was the black rose, full of flavor and with roses to add flavor texture, pure indulgence!” said Patsy Ramirez-Arroyo.
  • Lapsang rind cheese
  • Sugimoto Umami Powder, “I see this product as a secret sauce chef’s secret sauce, a plant-based, gluten-free and grain-free mono-ingredient that adds richness and depth to any sauce, stew, dip or vinaigrette, among others. THE NEXT NUTRITIONAL YEAST !” said Victoria Ho.
  • Super Garden Freeze-Dried Candy and Ice Cream

About the Specialty Foods Association

The Association of Food Specialties (SFA) has been the main professional association and source of information on the $175 billion specialty food industry for 70 years. Founded in 1952 in New York City, the SFA represents manufacturers, importers, retailers, distributors, brokers and other trade participants. The SFA is known for its Food shows; the sophie Price, which has honored excellence in specialty food and beverages for 50 years; the Trendspotter Panel View annual reports and forecasts; the State of the Specialty Foods Industry Report and Today’s Specialty Food Consumer to research; e-commerce enabled SFA Product Marketwhere members showcase products and sell directly to qualified buyers; SFA feedthe daily source for industry news, trends and new product information, and Spill & Dish: A Specialty Food Association Podcast.

Facebook: Association of Food Specialties

LinkedIn: Association of Food Specialties

TIC Tac: specialized food association

Twitter: @Specialty_Food

Instagram: @specialtyfoodassociation

Hashtags: #FancyFoodShow #FancyFoodNYC #SpecialtyFood #SFATrendspotterPanel

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SOURCE Specialty Foods Association

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