Hottest Food Trends from the 2014 Winter Fancy Food Show

The Winter Fancy Food Show is known as the food industry’s most happening trade show, where new food trends are introduced months before they clog supermarket shelves. At this year’s event, for example, there was no shortage of bacon-infused snacks, gluten-free products, and Sriracha-flavored everything—all trends from past years that have now gone mainstream.

Here are eight different food products from this year’s show that are sure to be coming to a supermarket near you—and soon!

Brussels sprouts

Brussels Sprouts

Move over kale chips. Everyone is taking one of the most polarizing dinner table veggies and turning them into flavorful, crispy chips and snacks. I’ll admit, I’ve always hated Brussel sprouts. But after trying some of these snacks, I think I can be converted.

artisan popsicles

Artisan Popsicles

Combinations like hibiscus mint and watermelon agave are nothing like your childhood Otter Pops. Inspired by Latin American paletas, which are basically fresh fruit popsicles, the folks at GoodPops decided it was time to bring that concept to mainstream America, using high-quality ingredients and inventive flavor combinations. After tasting them myself, I think they’re making a good case for it.

mocktails

Mocktails

If you’re like me and can’t drink alcohol for whatever reason (it’s a cruel fate, what can I say), you always feel like you’re s**t outta luck at cocktail parties and other gatherings. Not if the company Sociale has its way. Sociale makes virgin versions of the cosmopolitan, mojito, margarita, and martinis that taste like the real thing. These bottled mocktails are quality, all-natural drinks that taste like a great cocktail should.

almond water

Almond Water

Almond milk + coconut water = almond water! Almond water has the clean, refreshing finish of coconut water, with the subtle flavor of almonds. It’s not cloyingly sweet or overpoweringly filled with vanilla essence. The recipe from the brand Victoria’s Kitchen is from the owner’s French grandmother. It’s floral and light, and the branding looks like something out of an old-timey apothecary. I was ready to take a case home with me.

hummus

Hummus…Minus the Chickpeas

Fava beans, lentils, carrots, edamame, white beans, and black beans all took turns as the main ingredient in a variety of new hummus dips. Surprisingly, they were all quite good with subtle yet distinctive flavor differences compared with the original chickpea version. They also tout a bunch of different health benefits (the fava bean and edamame versions, in particular). The fava bean hummus from FavaLife and wasabi edamame version from Eat Well Enjoy Life were my personal favorites.

Cookie chips

Cookie Chips

Cinnamon sugar cookies, chocolate chip cookies, and decadent brownies are some of America’s favorite sweet treats. But several companies have decided what’s really been missing is a certain amount of crunch. Enter cookie and brownie chips. With a variety of different names, depending on the maker, they all combine the light crispy crunch of a chip with the sweetness of a brownie or a cookie. Snackers with a major sweet tooth can now rejoice.

half-ppped popcorn

Half-Popped Popcorn

Hate the unpopped kernels of popcorn at the bottom of the bag? Well, the folks who make Pop’d Kerns apparently decided to do something about it. It’s not fully popped popcorn, nor is it an inedible unpopped kernel. It’s basically a popcorn kernel that’s half-popped. It’s got more heft and crunch than regular popcorn, but still has that familiar flavor. Think of it as a cross between popcorn and Corn Nuts.

chocolate tea

Tea for Dessert

Now you can have your dessert, and drink it too. Apparently it’s not enough to enjoy a piece of chocolate with your afternoon tea anymore. Popular tea makers have now infused cupcake, Bundt cake, and even chocolate flavors into their teas. Thankfully, none of them are overly sweet or obnoxiously flavored, though tea purists are sure to turn their noses up at this trend.

Most Interesting Trends at the 2013 Winter Fancy Food Show

imageBy the time food trends like bacon-flavored-everything and cupcakes reach supermarket shelves, they’ve already been flaunted by multiple food companies at the Fancy Food Show. This convention of sorts is where the worlds food purveyors, big and small, come to show off their newest creations. It’s where food trends are born, both artisan and mainstream.

This year’s 38th annual show was bigger than ever with 1,300 exhibiting companies and 18,000 attendees at the Moscone Center in San Francisco. Here’s the Top 5 most interesting trends I spotted at the event.

1. Strange things are going on with tea:
This year, I saw a focus on teas with added benefits like probiotics and herbs that aid in replenishing or adding to your workout routine (think Vitamin Water but with brewed tea). But the weirdest of them all was a line of savory teas with flavors like Beet Cabbage, Broccoli Cilantro and Spinach Chive. Described as “not quite a soup and more than a tea,” it seemed to have an identity crisis built right in. But once I tried it, I surprisingly, didn’t hate it.

2. Cooking with Hemp:
I recently tried a scalloped potatoes dish with hemp cream that I loved, so I was intrigued to see the emergence of shelled hemp seeds this year. It is more a textural experience (chewy and a bit like teeny tiny quinoa) than a flavorful one (doesn’t add any). You sprinkle them on your yogurt or fish like you would granola. Apparently they’re loaded with health benefits and give you sustained energy. And no, you won’t get high off this stuff so there’s no point in adding it to those brownies.

3. Cherries are the new pomegranate:
Move over pomegranates! Cherries are apparently superior to all your much-touted antioxidant goodness. Tart cherry juice reduces inflammation, has naturally occurring melatonin to help you sleep, and it fights heart disease. I personally prefer the taste of cherry juice to pomegranate, which can be way too tart for me.

4. White cheddar popcorn is so passe:
Seems cheddar is just too boring when it comes to a bag of gourmet popped corn. I saw varieties like blue cheese, butter toffee, hatch chili con queso, chipotle lime, sun-dried tomato parmesan, and smoked gouda. Popcorn has entered potato chip territory with these adventurous new flavors.

5. Squeeze pouches aren’t just for kids anymore:
If you have children, you’ve seen those squeeze pouches of wholesome applesauce that are lifesavers because of their convenient, mess-free packaging and perfect portions. So why limit them to just the kids? Active adults will love smoothies, pureed antioxidant-rich fruit, and even veggie combinations in squeezable portable pouches just as much as the little ones.

6. Ice cream sandwiches are the new cake pop:
Seems like every year there’s a new hand-held dessert trend. Gone are cupcakes, cake pops, and whoopie pies. Gourmet ice cream sandwiches will be hitting your supermarket’s freezer by mid-year from some of the best gourmet ice cream makers.

*Cross-posted on BlogHer.com. 

 

Tasty Trends from the Fancy Food Show

The Holidays may be a time for feasting, but January is time for the annual Fancy Food Show in San Francisco. Foodies both rejoice and have to control themselves. It was like Disneyland for me and over 12,000 of the event’s attendees. I mean, where else could you see a rendition of Van Gogh’s Starry Night done in jelly beans?

This is where food trends are born. Remember sun-dried tomatoes? Or jalapeno flavored everything? How about when all the foods you bought seemed to be “antioxidant-rich”? Before they hit a supermarket shelf, they made their debut here.

There were over 1200 specialty, name brand, international, and local food makers and manufacturers all vying for your attention.

This year, it felt like the economy affected the trends. There wasn’t anything outrageous or attention grabbing, but that’s perfectly okay. It was trendy this year to take what already worked and give it a newer spin.

A few things did definitely show up more than a few times, though.

Chinese, Japanese and Thai food aren’t new, but Indian and Korean foods seemed to be the big trend. Items like marinades, frozen entrees and meal kits made a push for space on the American dinner table.

I also saw a lot of snacks that are popular in foreign countries, like China, Japan and South America, being highlighted as something “new” for the American market. Things like rice crackers, freeze dried Asian pears, crispy garlic flavored plantain chips, and black sesame candies all showed up on the expo floor.

Coffee and energy drinks took a backseat to teas. How does Honey Apricot sound? Or Milk Oolong? How about Blackcurrant and Cardamom? There were a lot of herby, fruity, and intriguing fusions making their debuts.

Candy, in general, is a perennial favorite food, but there’s always something new in the sweets world. This year, many of them had herbs, energy boosting power, or even health benefits. I tried Ginger, Yuzu and Lemon flavored gummy bears, pumpkin seed candies covered in dark chocolate, and even “Sport Beans” which are jelly beans that give you a quick pick-me-up.

Regardless of what interesting items showed up at the event, it’s still up to the American public to decide which of these trends gets to stay and which go. Besides, I’m sure there will be a whole new crop tasty trends for next year.