Trends and Innovations From the 2019 Summer Fancy Food Show

The Jacob K. Javits Convention Center in New York City was abuzz this week as retailers, manufacturers and others in the retail industry gathered for the 2019 Summer Fancy Food Show. The show provided a glimpse into the near future of the food industry, and grocers were on the show floor taking notes. Here are some of the hottest trends and most innovative products that WGB spotted at the show. 

The plant-based category is still going strong. Jennifer Faber, VP of sales for BetterBody Foods, said oat milk is a welcome alternative to almond and other nut varieties because it requires significantly less water to produce. And baristas love it because it froths the same way that dairy milk does, she added. 

The plant-based category continues to innovate beyond tofu alternatives, such as these deli slices made from lupini beans and veggie carpaccio. 

In addition to meat alternatives, the fancy food sector is getting creative with ways to amp up the flavor of veggies in their natural form. This umami vegetable seasoning advertises itself as "great for plant-based cooking."

The show floor included a fondue fountain made from coconut milk, demonstrating the versatility of plant-based options. 

In addition to plant-based, free-from foods in general permeated the show floor and dietary restrictions such as gluten intolerance were still heavily represented. Primzie, for example, recently launched a line of grain-free snack flats in trendy flavors such as smoked cheddar and Texas BBQ. 

Sugar-free options were also spotted among unexpected products such as barbecue sauce. Abby Perlman of Lillie's Q said the brand's new Zero Sugar Barbecue Sauce is great for diabetics and those on low-sugar diets. It is the newest item in its saucy lineup. 

While some brands focused on taking ingredients out, others prided themselves in adding unexpected, healthy and delicious attributes to their products. One of the most unexpected items on the show floor may have been Peekaboo Ice Cream, which is designed to trick children into eating vegetables, sneaking ingredients such as spinach, carrots, beets and cauliflower into their frozen treats. 

While cannabidiol (CBD) was not as prevalent on the show floor as it may have been expected given its boom in popularity, it still showed up in interesting places such as this chocolate almond butter from Hillside Lane Naturals.

Collagen was another popular ingredient, no longer confined to the usual products such as bone broth and skin care. For example, a new energy drink from Reneva hit on both the protein and collagen trends. 

It wouldn't be the Fancy Food Show without cheese, and one of the most talked about flavors was this Challenger IPA aged cheddar. Other cheeses went above and beyond with even a mint chocolate cheese making an appearance on the show floor. 

Mocktails and mixers were hot on the show floor as more and more people, especially in the millennial crowd, choose to abstain from or take breaks from alcohol. These Mingle sparkling mocktails are delicious on their own or those who wish to drink can add spirits or prosecco to them so that everyone can enjoy their beverages how they want without the pressure to drink. 

For those who wish to imbibe, there are now products on offer meant to pair with beverages such as wine. The Sweetery's Wine Sticks, for example, come with suggestions for a perfect vine pairing for each flavor. 

Fun and seasonal flavors were popular among the sweets category. Zoe Bisquay, marketing and customer service coordinator for Jacquet, pointed out that the company has waffle shapes to go with each season and occasion, such as hearts for Valentine's Day, stars for Independence Day, trees for the Christmas season and pumpkins for the autumn. 

Other manufacturers went slapstick with their candy offerings, such as multiple different types of animal "poop." 

While Michel et Augustin started by selling in locations such as museum cafeterias, the brand has evolved to a new format that will show up in grocery in the very near future. The shortbread square sweets will be individually wrapped in fun new packaging that aims to be an eye-catching addition to a supermarket shelf. 

International flavors were as popular as ever, with Middle Eastern and Indian options among the most prevalent. For example, the famous white sauce that could once only be found at NYC halal stands is now being bottled up for all consumers to enjoy at home. 

While combo snack packs have been growing for the past few years, they have generally been confined to more popular dips such as hummus and guacamole. Esti is working to break that barrier with offerings such as pita chips paired with tzatziki, or baba ganoush. 

Black truffles were another prominent flavor on the show floor, showing up in a variety of products such as chips, cheese and honey.