The juxtaposition may appear counterintuitive at first blush, but many shoppers may see investing in specialty food as a cost-saving strategy that allows them to recreate the restaurant experience at home, explore the world through global flavors and reinforce their health and wellness through products that are better-for-them, artisanal or which offer novel yet authentic experiences.
Industry stakeholders are rising to meet these needs as illustrated at the Specialty Food Association’s Summer Fancy Food Show in New York City earlier this summer, where more than 32,000 industry stakeholders gathered to share a wide range of foods and beverages, including more than 980 new products – which is up 130% from last summer’s event.
In this month’s Summer Fancy Food Show Highlights special edition, FoodNavigator-USA shines a spotlight on what – and who – is driving innovation in the segment and how entrepreneurs in the space are navigating geopolitical and economic challenges.
In a video interview with national distributor Kehe, Deputy Editor Deniz Ataman teases out five major trends shaping specialty food retail, including unexpected areas of discovery.
From there, she dives deeper into breakout specialty food categories, including pickles, which are getting a boost from consumer interest in gut health, hot sauces that offer more than heat and elevated olive oils.
Ataman also tackles heavier topics – including the impact of price volatility on cocoa and coffee, and how trade tensions are impacting ingredient sourcing.
I also look at how manufacturers at the show are meeting health and wellness trends – like GLP-1s – without compromising taste, as in the case of Kanzen Meal, which debuted a trio of decadent tasting frozen meals with balanced nutrition.
I also discovered that some of the most premium and buzz-worthy products at the show were not packaged food – but produce and ingredients. For example, Fresh Del Monte’s pineapples and Sun World’s AutumnCrisp grapes caught the attention of passersby. Likewise, Kultee Kaviar’s next-gen smaller boba were promoted at the show as an ingredient that could elevate a range of foods and beverages.
Like at other expos this year, rebrands were big – including several companies trying to breathe new life into classic Jewish foods with new looks and uses.
Check out all the details by clicking through the headlines below or if you are a FoodNavigator-USA subscriber by checking your inbox for the special edition.
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Special Edition: Summer Fancy Food Show highlights
5 macro trends shaping specialty food retail – From protein-packed snacks to the rise of international fusion and functional beverages, Kehe’s Growth Solutions Manager Andrew Spencer discusses how specialty retailers can meet evolving demand across channels and life stages
Beyond GLP-1: Frozen meal newcomer marries comfort and nutrient-density for health-conscious consumers – Instant ramen maker Nissin Foods is leveraging the buzz around GLP-1s to launch in the US a trio of decadent tasting frozen meals with balanced nutrition that it dubs “comfort food for wellness”
Fresh Del Monte’s Zero pineapple shows how fruitful sustainability can be – With an eye-catching black tag and confidence-inspiring third-party sustainably grown certification, Fresh Del Monte’s carbon-neutral Zero pineapple brings purpose to produce
Breaking out of the Kosher aisle: Brands give Jewish staples a new look & uses – Emerging and legacy brands modernize Jewish classics to earn space beside everyday staples – and win over new consumers
Mini but mighty: Kultee Kaviar’s next-gen smaller boba could have an outsized impact – Kültee Kaviar is repositioning popping boba for a burst of fun and flavor beyond bubble tea
Olive oil advocates double down on education and federal promotion to drive US consumption – As US olive oil consumption inches forward, industry leaders see untapped potential in foodservice, storytelling and a federally supported promotional campaign
Pickles find new life at Fancy Food Show: Gut health, culinary-forward ingredients drive growth – While a traditional dill pickle still has a place, today’s pickled products are just as likely to feature strawberries or spiced lemon as they are cucumbers
How condiment makers are scaling flavor and rethinking the sauce aisle – Specialty sauce brands are no longer simply pushing Scoville levels – they are telling sourcing stories, building in-house capacity and tuning into regional palates to shake up sleepier aspects of the category
Bold flavors, heritage roots & supply chain flexibility shape spice trends at the Summer Fancy Food Show – Whether born from the test kitchens of a legacy spice company or a family-owned catering business, brands at the recent Summer Fancy Food Show in New York City are reshaping the spice category to meet shifting tastes with creative storytelling, operational flexibility and product launches grounded in personal connection.
What is driving pasta’s resurgence in the US? – Despite more than a decade of demonization of carbs and grains, pasta sales in the US continue to climb as brands break free of commodity constraints and offer more nutrient-dense and premium products that deliver an elevated experience that still is affordable and fun
Noodles and pasta get an upgrade in the frozen, fresh and packaged aisles – From frozen ramen and regional Italian specialties to cheese-laced Korean noodles, brands are finding new ways to stand out in the category across retail
High cocoa costs continue to strain margins for manufacturers – As cocoa prices continue to fluctuate due to climate-related droughts and supply shortages, brands are looking at every avenue to avoid passing cost increases off to consumers
How are brands navigating coffee prices? – Creating exclusive or limited-time offering when key crop production is low, can help coffee brands maintain supply consistency and consumer expectations.
In a sea of similar products, what’s the difference between private label and name brand? – Today’s private label products closely resemble the packaging and premium quality of name brands, pushing brands to zero in on their product differentiation with more precision
How King Arthur Baking Co. built a more resilient supply chain – and why relationships still matter most – The flour company reveals why strong supplier relationships and smart cross-functional planning – not just inventory – are the backbone of a resilient food business
‘Let it go, to let it grow’ – Auria’s Malaysian Kitchen founder shares how to delegate to avoid being relegated – ‘The biggest aha moment that I’ve had in my business — if you are holding on to it, it can’t grow. You have to let it go, to let it grow. And that means hiring people,’ Founder Auria Abraham shares in this Startup Spotlight
