Top 5 Food Trends Spotted at Summer Fancy Food Show

NEW YORK, June 30, 2015 /PRNewswire/ -- Coming soon to a store near you – new ways to enjoy beets, flower-infused drinks and snacks, and the spirit of cocktails away from the bar, according to an expert panel of trendspotters. Panel members made their way through thousands of products to sleuth out the newest trends in specialty food at the Summer Fancy Food Show.

The trade-only show, held June 28 – 30 at Javits Center in New York, included the latest of beverages and sauces, chocolates and cheeses, cocktail mixers and condiments from 2,600 specialty food companies representing 50 countries. Marking its 61st year, the show hosted more than 22,000 attendees.

The trendspotters include individuals who follow and write about food trends for leading media outlets and consulting firms. Here are their top five trends from the show:

Gazpacho to Go
Tio Gazpacho – Gazpacho de Sol
Gina Cucina – Watermelon Habanero Gazpacho
Bodega & Co. Mucho Gazpacho – Green Gazpacho
The Splendid Spoon – Market Gazpacho

Can't Beat Beets
Love Beets – Beet-Blueberry Bar
Health-Ade – Beet Kombucha
Eat Well Embrace Life – Beet Hummus
Gringo Jack's – Beet, Orange & Quinoa Salsa

Flower Power
Belvoir Fruit Farms – Elderflower & Rose Lemonade
Masala Pop – Saffron Rose Popcorn
Rogue Creamery – La-Di-Da Lavender Cheese
Vosges Haut-Chocolat – Blood Orange Hibiscus Caramel Marshmallows

Cocktail Culture
Bissell Maple Farm – Pappy & Company Bourbon Barrel-Aged Syrup
Colonel Pabst – All Malt Amber-Lager Worcestershire Sauce
Brooklyn Brine Co. – Hop-Pickles
L.A. Creamery – Manhattan

The Maize Craze
Kiddylicious – Sweetcorn Rice Rounds
Off the Cob – Sweet Corn Tortilla Chips
Pop Art Snacks – Tandoori Yogurt Popcorn
Pipsnacks – Pipcorn

"The Specialty Food Association is in a perfect position to spot trends before they happen," says Ann Daw, president of the Association, the Summer Fancy Food show's owner and producer. "Our show celebrates what's next in specialty food as our exhibitors present the latest in specialty food to buyers eager to find new products and new twists on classics."

Other trends spotted include condiments with Asian flavors, intensely flavored ice creams and frozen desserts, new flavors and forms of jerky and compound butters. Trends with staying power from past Fancy Food Shows include coconut in even more forms, artisanal sodas, ginger beverages and sweets, complexly flavored cocktail mixers, vegetables in everything from chips to pops to yogurt, and continued expansion in gluten-free items.

The 2015 Specialty Food Association trendspotters are Suzy Badaracco, Owner, Culinary Tides; Pat Cobe, Senior Editor, Restaurant Business Magazine; Faith Durand, Executive Editor, TheKitchn; Cecily McAndrews, Food Editor, Every Day with Rachael Ray; Nancy Hopkins, Senior Deputy Editor, Food and Entertainment, Better Homes & Gardens; Ariel Knutson, Engagement Editor, TheKitchn; Greg Morago, Food Editor, Houston Chronicle; Kara Nielsen, Culinary Director, Sterling-Rice Group; Charles Passy, reporter, MarketWatch/Wall Street Journal; and, Denise Purcell, Editor, Specialty Food Media.

About the Specialty Food Association
The Specialty Food Association is a thriving community of food artisans, importers and entrepreneurs who bring craft, care and joy to the distinctive foods they produce. Established in 1952 in New York, the not-for-profit trade association provides its 3,000 members in the U.S. and abroad the tools, knowledge and connections to champion and nurture their companies in an always-evolving marketplace. The Association (formerly the National Association for the Specialty Food Trade, Inc.) owns and produces the Winter and Summer Fancy Food Shows, and presents the sofi Awards honoring excellence in specialty food. Learn more at specialtyfood.com

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SOURCE Specialty Food Association

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