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What's Trending: Summer Fancy Food Show Spots 5 Novelties

This year's Summer Fancy Food Show was the largest since the trade-only event made its debut in 1955. The exhibit's trendsetters spotted the latest products in food, including oatmeal cookie butter, bourbon smoked sugar and wild salmon jerky.

Mnet 136747 5 Trends Lead

NEW YORK (PRNewswire) — The next big thing coming to a store near you will be new takes on peanut butter, protein-packed jerky, and smoke in unexpected places. That is according to a panel of trendspotters who made their predictions after combing the jam-packed aisles at the Summer Fancy Food Show.

The show was held June 29 – July 1, 2014 at the Jacob K. Javits Convention Center in New York. This year's event was the largest since the trade-only event made its debut in 1955. The exhibit halls were filled with the latest chocolates, cheeses, charcuterie and snack foods from 2,730 specialty food companies representing 49 countries.

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

Spread the Cookie Love
Dave's Gourmet — Oatmeal Cookie Butter
Gooey on the Inside — Fluffernana Cookie Butter
Amoretti — Graham Cracker Natural Cookie Spread

Smoked Signals
Quin Smoked Cola Gum Drops
Rick's Picks — Smokra
Hot Cakes Molten Chocolate Cakery — Smoked Chocolate Chips

Bourbon Boosted
Batch — Brown Sugar Bourbon & Pecan Ice Cream
Brooklyn Brine Co. — Spicy Maple Bourbon Pickle
Bourbon Barrel Foods — Bourbon Smoked Sugar

Chew on This
SlantShack Jerky — Bronx Brewery Pale Ale Jerky
Ocean Beauty Seafoods — Wild Salmon Jerky
Field Trip Jerky — Crushed Chilies No. 19 Turkey Jerky

Modern Matcha
The Republic of Tea — Matchia
Teapigs — Organic Matcha
Ito En — Matcha Love ready-to-drink tea

"The Specialty Food Association seeks to be ahead of the trends," 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."

Other trends spotted include modern mayonnaise, even more twists on popcorn, new takes on yogurt, such as beet and sheep's milk, and a next wave of seaweed snacks. Trends from past Fancy Food Shows with staying power include coconut, sriracha, ancient grains, healthier snack chips and innovation in gluten-free items.

The Specialty Food Association trendspotters are Faith Durand, Executive Editor, TheKitchn; Nancy Hopkins, Senior Deputy Editor, Food and Entertainment, Better Homes & Gardens, Ariel Knutson, Assistant Editor, TheKitchn; Greg Morago, Food Editor, Houston Chronicle; Kara Nielsen, Culinary Director, Sterling-Rice Group; Charles Passy, reporter, MarketWatch/Wall Street Journal; Denise Purcell, Editor, Specialty Food Media, David Sax, food journalist, author of The Tastemakers, and Tina Ujlaki, Executive Editor, Food & Wine.

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