For specialty food manufacturers, buyers, brokers, distributors and other industry participants, it’s important to know what products and innovations will be on display at the Summer Fancy Food Show, which opens tomorrow in New York City.
Based on the ongoing work of the SFA Trendspotter Panel, category forecasts and consumer preferences from SFA’s annual surveys, and exhibitor what’s new reports, SFA Director of Content Development Julie Gallagher and PR consultant Jen Cohan discussed the categories, flavors and ingredients that will be hot at the show in a free webinar titled, “Trends to Watch: A Preview of the 2024 Summer Fancy Food Show.”
They outlined six of the hottest trends that attendees and exhibitors can expect.
Quick Bite
Heat is on the rise. Manufacturers are turning up the heat on products across categories.
Satisfying Snacks – Snacks that provide indulgent treats and nutritious protein to keep you full are becoming more and more popular.
Upscale at home – There has been a surge in upscale home cooking incorporating flavors from around the world.
Fast and stylish, our specialty products focus on convenience to make every meal a special one.
Global cuisine – More manufacturers are showcasing regional specialities and backing them up with marks of authenticity and traceability.
Honey, particularly Manuka honey, is garnering attention for its many health benefits.
It’s a snack but it fills you up
“The soon-to-be-released ‘State of the Specialty Foods Industry’ report finds that savory snacks like chips and sweet snacks like chocolate and ice cream are the fastest growing of the top 10 specialty categories,” Gallagher said, adding that Hartman Group research shows that half of all meals are snacks.
Products that fit this trend will debut at the show’s Spain Pavilion (booths #2001-#2333): Quillo gourmet potato chips come in traditional Spanish flavors such as Manchego cheese and Spanish ham. Other products include Peak Protein’s Peanut Butter Crunch Grass-Fed Whey Protein Bar, which won a sofi Gold Award;
“There are so many ways to get protein, both savory and sweet,” Cohan said, noting the wide variety of snack options that provide satiating nutrients.
Another insight the two mentioned during the session was around the “upscaling at home” trend, which Gallagher explained was ushered in by the pandemic, but with consumers continuing to seek out special dining opportunities at home while they can’t dine out.
The two also discussed other hot trends including black garlic, fruit flavors, fruit as snacks and regenerative growing practices. Whole Foods is a strong supporter of the regenerative movement, and the company’s CEO, Jason Buechel, will deliver a keynote address on the main stage at 11 a.m. on Monday, June 24, to talk about the evolving health-conscious market.
To learn more about trends that will have a major impact on upcoming shows, view our on-demand webinars in the SFA Learning Center. Attendance is free for members and non-members. Learn more here.
