February 2013

A Positive Indicator of What’s to Come

We have just returned from the Winter Fancy Food Show in San Francisco, and if energy and a cascade of new product in- troductions, and new company entrants to the market are indica- tors of the industry’s improved health, then we are headed in the right direction. The three-day trade show was filled with verve, optimism and an impressive display of new ideas, unusual flavor pairings and a significant number of entrepreneurs new to the market showcasing their creations – from chocolates and confections to cheeses, condiments, olive oils and vinegars, cookies and snacks, and beverages.

Trending flavors included coconut; licorice; sweet and spicy pairings as well as sweet and savory, and sweet and sour; chocolate tea flavors and chocolate dusted on salty snacks; and global flavors from North Africa, Asia and India ap- pearing across multiple categories. But flavors were not the only story at the Winter Fancy Food Show. Better-for-you foods of all types are going mainstream, from baked savory snacks featuring sprouted grains and healthful seeds to agave- and stevia-sweetened chocolate bars, coconut and almond waters, and myriad high-quality gluten-free offerings.

And, of course, specialty oils and vinegars abounded at the show. For the newest trends in olive oils, vinegars and condiments, turn to page 8 and read Joanne Friedrick’s “Building a Market, One Bottle at a Time,” a look at Old-World-style olive oil and vinegar merchants cropping up across the country, some complete with tasting bars and wine bars. While each merchant offers something unique, all of them offer fill-your-own-bottle programs. Many of these merchants operate multiple stores in major markets, offering the best oils from all over the world, while others focus on local growers and harvests.

“When we first started, we had a lot of infused oils and then we moved into the plain extra virgin,” said Mona Rossero, who operates The Crushed Olive chain with her husband Robert. “While flavored oils still sell well, the stores have built a following among chefs and others who are looking for extra virgin olive oils that they can flavor on their own.” The couple travels the globe to find the newest varieties, following the harvest in the northern and southern hemispheres.

America’s insatiable appetite for high-quality olive oils is promising for these merchants since several have ambitious growth plans. And if the energy and creativity at the Winter Fancy Food Show are any indicators of future health, the overall specialty food industry has reason to be optimistic this year.