{"id":642,"date":"2017-01-27T19:00:55","date_gmt":"2017-01-27T19:00:55","guid":{"rendered":"http:\/\/culinaryvisions.org\/trends\/?p=642"},"modified":"2019-02-03T15:57:24","modified_gmt":"2019-02-03T15:57:24","slug":"conference-beat-fancy-food-show-san-francisco-january-2017","status":"publish","type":"post","link":"https:\/\/culinaryvisions.org\/trends\/conference-beat-fancy-food-show-san-francisco-january-2017\/","title":{"rendered":"Conference Beat\u2122 \u2013 Fancy Food Show: San Francisco, January 2017"},"content":{"rendered":"<p><iframe title=\"Fancy Food Show - San Francisco 2017\" width=\"760\" height=\"428\" src=\"https:\/\/www.youtube.com\/embed\/EaRzldCSils?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp;<\/p>\n<p>The Specialty Food Association&#8217;s Winter Fancy Food Show is traditionally the first major food industry forum of the year where buyers and sellers come to see the newest foods, flavors and ingredient trends.\u00a0 With over 80,000 products on display from 1,400 companies, this show attracts a wide range of food business segments including: specialty and gourmet retail, supermarkets, mass merchandisers, foodservice operators and distributors.<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<h3><strong>What\u2019s In And What\u2019s Out<\/strong><\/h3>\n<p>Super ingredients with healthful benefits are trending.\u00a0 What\u2019s out are GMO\u2019s, gluten, added sugar and artificial ingredients.<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Trend Spotting<\/strong><\/h3>\n<p><strong>Medicinal Notes \u2013<\/strong> tonics, elixirs and foods with ingredients offering health benefits are available in almost every category.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Single Origin \u2013<\/strong> especially in coffee and chocolate categories, the allure of an exotic origin with limited supply is irresistible.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Small Batch Production \u2013<\/strong> the new term for artisan-made is small batch production; focusing on passion for quality and exquisite attention to detail of technique.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Hot Ingredients \u2013<\/strong> chick peas, coconut, matcha and an expansive variety of grains are the focal point of many new products.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Comfort in A Jar \u2013<\/strong> Classic comfort with a twist is perennially on trend.\u00a0 The container du jour is the mason jar, and its creative presentations range from breakfast to cocktails.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Serious and Playful \u2013<\/strong> Recognizing the diversity of consumers, there are products positioned as wicked and rebellious as well as virtuous and vegan \u2013 all have an audience.<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Avoidance Behavior<\/strong><\/h3>\n<p>Modern consumers are dieting less but avoiding particular ingredients like sugar and gluten. A recent <strong>Culinary Visions Panel<\/strong> study found that <strong>56%<\/strong> of consumers surveyed said they were limiting certain ingredients from their diets.<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Industry Highlights<\/strong><\/h3>\n<p>U.S. Specialty Foods sales hit $120.5 billion in 2015, up <strong>21.2%<\/strong> from 2013.\u00a0 Foodservice is growing faster than retail in specialty food sales: <strong>27%<\/strong> versus 19.7%.<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Implications for Food Marketers<\/strong><\/h3>\n<p><strong>Tradition with A Twist Appeals \u2013<\/strong> even new age snack foods often appear with traditional flavors updated just a bit, like pink salt, honey spiced barbecue and peppercorn ranch.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Convenience without Compromise \u2013<\/strong> foods and beverages that are convenient and hassle free without any compromise in flavor or authenticity, charm consumers.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Wellness is Multi-faceted \u2013<\/strong> whether it is energy, detoxing or relaxation, the power of foods and beverages to enhance life continues to gain momentum.<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Taste Talk Tweet<\/strong><\/h3>\n<p>Twitter chatter included:<\/p>\n<ul>\n<li>Seaweed snacks in unique flavors like chocolate almond<\/li>\n<li>Macadamia is the hottest new nut based milk<\/li>\n<li>Mayo made from coconut and avocado oil takes over<\/li>\n<li>Brazilian cheese balls are the latest trending treat<\/li>\n<li>Digestive drinks like vinegars &amp; probiotic coconut water<\/li>\n<\/ul>\n<p>Follow us on Twitter <a href=\"http:\/\/www.twitter.com\/Olsoncomm\">@Olsoncomm<\/a><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; The Specialty Food Association&#8217;s Winter Fancy Food Show is traditionally the first major food industry forum of the year where buyers and sellers come to see the newest foods, flavors and ingredient trends.\u00a0 With over 80,000 products on display from 1,400 companies, this show attracts a wide range of food business segments including: specialty<a href=https:\/\/culinaryvisions.org\/trends\/conference-beat-fancy-food-show-san-francisco-january-2017\/ class=\"read-more\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[33],"tags":[],"_links":{"self":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/642"}],"collection":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/comments?post=642"}],"version-history":[{"count":8,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/642\/revisions"}],"predecessor-version":[{"id":651,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/642\/revisions\/651"}],"wp:attachment":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/media?parent=642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/categories?post=642"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/tags?post=642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}