Gourmet Business Fine Foods Quarterly June 2014

Ready to Spot Trends at the Summer Fancy Food Show

For the team at Gourmet Business, the Summer Fancy Food Show (SFFS) marks the end of our rather hectic travel schedule attending shows. The benefit of attending all of these shows is that we have a solid understanding of the current trends, and from what I have seen so far, there are a few things that stand out in my mind:

Spice: It seems to me that spicing has become bolder and is entering the flavor profile of many foods. I have sampled many new specialty foods this year that identify Sriracha sauce as being the major taste component in the flavor profile. It’s interesting how this product has become a household word synonymous with spicy, but doesn’t pack the fiery heat of some chili-based seasonings that are not palatable to the average person.

Gluten-Free: Of all of the healthy-labeling buzzwords, it seems that gluten-free is proliferating at an astonishing rate. Gluten-free has reached new heights, finding a way into more and more product lines that were born of the specialty food business. On the opposite end of the scale, you find companies like Enjoy Life Foods, one of the originators of the free-from food category, entering the mainstream snack category with “Plentils,” a lentil snack chip that should appeal to everyone with or without an allergy.

Popcorn: Just when I thought I had seen popcorn of every possible flavor and variety, I have been surprised to find additional flavors and even new companies jumping into the category this year. One of my more memorable recent discoveries at the Sweets & Snacks Expo is Fire Corn cheese popcorn with big dried slices of jalapeno peppers interspersed with the popcorn kernels. If you love the taste of nachos made with cheese and jalapeno melted on top of corn tortilla chips, then you – like me – will not be able to put the bag down.

Jerky: Jerky seems to be rising to a new level of snacking popularity, and there are some amazing new companies out there producing the traditional dried meats along with turkey, salmon and buffalo. What makes the new offerings interesting is that they are no longer a jaw-breaking experience, and they aren’t all that bad for you.

Here’s to more trend-spotting at the SFFS.

David Spencer
Publisher, Gourmet Business 

President, HousewaresDirect, Inc. 

dspencer@gourmetbusiness.com