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Trends > Fancy Food Show

Fancy Food Show

Fancy Food Show

Growth in the US specialty food market is significantly outpacing the overall food market. But which categories are growing most rapidly? Stay up to date with our trend-spotting updates from the Winter and the Summer Fancy Food Shows, held in San Francisco and New York.

Ancient grain freekeh offers solutions to modern day consumer problems

With its “chameleon-like” versatility, nutrient-density and strong structural integrity, the ancient grain freekeh is a triple threat to many modern day eating woes that plague time-crunched consumers seeking something healthy...

Bonafide Provisions expands the reach and appeal of bone broth with Drinkable Veggies

As recently as two years ago, bone broth was virtually unheard of by the masses, but now it is seemingly everywhere with newcomers crowding the category and pushing early players...

Emerging ice cream trends reveal sophistication, portion control and allergy-friendly

As the summer days heat up, so is the market for frozen desserts, including dairy- and nut-free options, high-protein ice creams, ice cream sandwiches, ice pops and indulgent flavors specially...

Condiments offer easy-opening to US market for companies making internationally-inspired food

Entrepreneurs whose families immigrated to the US increasingly are bottling the flavors of their culture in marinades, sauces and spreads to satisfy not only their cravings for foods from their...

Lebby Snacks introduces a softer, sweeter chickpea snack to US market

Competition in the roasted chickpea snack segment is heating up as more players enter the field, including newcomer Lebby Snacks, which stands apart from the others by offering a soft...

YoFiit adds functional benefits to non-dairy beverage & nutrition bar segments

Despite recent innovations and strong sales in the plant-based milk category, many products are low in desirable nutrients and high in unwanted “superfluous ingredients,” such as gums and starches, which...

Dewey’s Bakery launches clean label cookies and crackers that have a long shelf-life and history

When Salem, North Carolina-based bakery Dewey’s decided two years ago to create a line of clean ingredient crackers and cookies – including a soft-baked variety that also had a long...

ZÜPA NOMA refreshes branding, teams with Whole30 to stand out in drinkable soup category

As the nascent drinkable soup category starts to take shape, newcomer ZÜPA NOMA is looking to carve out its own niche with refreshed packaging that will help its bottles pop on store...

Soup-To-Nuts podcast: Three trends driving growth in the bottled water category

After years of steady growth in the high single-digits, consumption of water in the US has finally surpassed carbonated soft drinks to become the largest beverage category by volume in...

P-nuff peanut puffs eschew added flavors for a crunch that “awakens the senses”

When industry vet and trained sports nutritionist and food scientist Juan Salinas created P-nuff Crunch baked peanut snacks he wanted to make a product that wasn’t just “better-for-you” but actually...

Beekman 1802 epitomizes the American dream by helping small-batch producers reach their potential

Founded during the recession by two “ultimate underdogs” who needed to pay their mortgage to save their farm, the gourmet food and lifestyle brand Beekman 1802 epitomizes the American dream...

CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW

The Good Bean: ‘We want to make bean nutrition accessible, delicious and affordable’

If pulse-based snacks (made with beans, peas, chickpeas, or lentils) were seen as niche, ‘natural,’ products a few years ago, they are firmly in the mainstream in 2017, says the...

CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW

Beet it: The Foraging Fox offers a new twist on ketchup

Beets are making their way into everything from sports nutrition products to snacks, salads and juices, but do they belong in ketchup?

CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW

Cauli-Rice unveils low-carb, preservative-free, shelf-stable alternative to pasta, rice: ‘It took us three years to get it right’

Cauliflower rice is now available in the frozen and chilled sections of some retailers, but British brand Cauli-Rice is hoping to carve out new territory in the emerging category with...

CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW

That’s It CEO: Our veggie bars could be just as big, if not bigger, than our fruit bars

That’s It fruit bars were an immediate hit, but will the brand’s new veggie bars – which combine black beans with veggies such as peas, carrots, kale, and corn –...

CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW

Dahlicious moves into new territory with almond milk yogurt and kefir

Dahlicious – a brand best-known for its cultured dairy product, lassi – is moving into new territory this year with the launch of almondmilk-based yogurt and kefir.

CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW

Could molecular hydrogen infused water carve a niche in the functional beverages category?

In regular water, hydrogen is bound to oxygen (H2O) making it "difficult for our bodies to enjoy the [antioxidant/anti-inflammatory] benefits of hydrogen," claims the company behind Hfactor, which contends that dissolving hydrogen...

CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW

Rhythm Superfoods CEO: 'Our new products will be nutrient dense, shelf-stable and delicious...'

Rhythm Superfoods has just closed a $6m financing round led by Gen Mills' 301 INC arm. But what will it spend the money on? FoodNavigator-USA editor Elaine Watson caught up...

CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW

Dang Foods: The next generation of whole food snacks belongs in the produce aisle

The next generation of fruit- and vegetable-based whole food snacks belongs in the produce aisle, not the salty snacks aisle, says Dang Foods. 

CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW

Are Americans warming to cold soup? It's all about (more) fiber and (less) sugar, says ZÜPA NOMA

Cold soup in a bottle is still a novelty for many Americans, but the concept of ‘souping’ (as opposed to ‘juicing’) is gaining traction, particularly for consumers watching their sugar...

CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW

Califia Farms CEO weighs into plant 'milk' debate: ‘The consumer has never been confused'

Labeling conventions in plant-based ‘dairy’ are a hot topic right now, with two leading players (Almond Breeze and Silk) hit with false advertising lawsuits this week, and a Senate Bill...

IN PICTURES: Trendspotting at the 2017 Winter Fancy Food Show

Matcha, seaweed (paired with chocolate and coconut), veggie snacks, grass-fed meat and dairy, coconuts, hemp, and pulses (beans, peas, chickpeas, lentils) featured heavily at the 2017 Winter Fancy Food Show,...

Try The World: ‘You won’t need to go grocery shopping anymore except for your fresh ingredients’

Co-founder of Try The World David Foult was surprised about how well his company’s product, a subscription box and online marketplace with goods from all around the world, is doing...

Hoboken Farms’ premium marinara builds buzz and brand awareness by being sold out

For most manufacturers, an inability to keep product on the shelf consistently would be considered bad for business, but for Hoboken Farms, the maker of three marinara sauces with a...

Summer Fancy Food Show

Mocktails Beverages debuts single-serve bottles, new packaging to expand product appeal, use

Mocktails Beverages now offers its all-natural, ready-to-drink, non-alcoholic cocktails in individual sized bottles to better serve millennials who the company’s president, Bill Gamelli, says are changing their approach to alcohol. ...

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