Summer Fancy Food Show Top Trends Announced
The top ten trends from this summer’s Fancy Food Show in New York have been announced. They include several that overlap CCD Innovation’s 2019 Food Trends That Matter forecast illustrating an enduring interest in convenient protein foods and the continued spread of mushrooms. To see the full list, follow the link above.
The trends Kara Nielsen was most excited about are New Sources of Protein on the Go, Frozen Dessert Renaissance, and Mushroom Love. Two egg products included as protein are Crepini Egg Thins and The Perfect Bite Co. Egg Bites. Both show creative applications of egg’s in a low-carb wrap and frozen egg-cheese bite, respectively.
New frozen desserts surged at the show, including Cheesecakes & Chocolate Lava Cakes from Belgian Boys. Kara also loved her bite of Misugaru Ice Cream from Scoop by Spot Dessert Bar. Misugaru is a Korean grain porridge which in ice cream, tastes like a bowl of cereal and milk with a touch of umami. Very unique!
Under Mushroom Love are both medicinal mushroom products, like Chaga Island’s beverages, and culinary ones. The Mushroom Benefit from Israel offers a unique Mushroom Cuisine Bag, or sachet of mushroom powder to be steeped into sauces and soups to add umami taste and mushroom richness.
Also on view were several cool new Nutritious Grain products offering high fiber and sprouted grain benefits. Second Brain Foods Barley Crunch snack and Barley Bar promote barley’s prebiotics and healthful beta-glucans. Angelic Bakehouse Sprouted Crisps are colorful and creatively flavored cracker crisps made from sprouted grains.
Other highlights include Sweet Tahini Spreads and Data Spreads, a unique cottage cheese bar, Speka, from Latvia, and Scrap Frozen Foods Pizza, made with sauce from upcycled vegetable scraps like broccoli leaves and ugly vegetables.