Spices are getting upgrade. Chefs are taking their signatures sauce and dips out of the kitchen. And the “swipe” still rule.
The trends of those food were displayed at the Summer Fancy Food Show of all Specialty Food Association, which returned to the Jevits Center in New York this week.
From Sunday to Tuesday, over 2,000 exhibitions showed a series of special food and drinks, which in the near future offer a glimpse on grocery corridors and products leading to restaurants.
“This has always been the show where people go to see trends,” Christine Cowvelier said, a Pak Trend Spotter and founder of Pak Kansiaz.
Couvelier, an experienced show participated, directed CNBC through three floors of booths, exposed the trends – and the winners – on its radar.
past Show trends It is now making its way for mainstream consumers’ straps, including vinegar, oil-based warm chutney and new uses for lavender. But not all trends have the power to live like that.
“I think I have seen six booths that have Dubai chocolate. We’ll not see Dubai Chocolate next year,” said, “Cowvelier said, referring to chocolate and pistachio -filled chocolate bar, which has taken Tiktok, Grocery Shops and even Shake Nationwide.
Trade shows have also traditionally been a springboard for new brands that are demanding to expand their access. Honest Tea, Ben & Jerry and Tate’s Bake Shop are among the companies that participated in their early days in their early days.
There are some highlights from this year’s summer fancy food shows:
Takes new olive oil
Castillo de Canena shows her olive oil at Summer Fancy Food Show
CNBC | Amelia Lucas
Home Cooks in the US have been using olive oil for several decades. In recent years, olive oil has come out, with more focus on taste that provides it, whether it is dripped on top of the ice cream or used in cake.
But the cooking staple is now getting an upgrade, thanks to the infection of the trendy flavor. For example, a family -owned Spanish company Castillo de Kanena, has been making olive oil for centuries, but its booth highlighted two new additions in its line: Harrisa olive oil and olive oil ended in sherry peak.
Mustard moment
Caplansky’s delicatessen shows its small batch mustard line.
CNBC | Amelia Lucas
Olive oil is not the only pantry staple to receive the makeover. The mustard category can go for a shakeup, thanks to some new entry, who are expecting to apply tired spices.
Pop mustard has picked itself as a “mustard caviar” because it uses the entire mustard seeds, giving the spice a new texture. The company also uses fermentation, smoking, brrning and other methods to taste more than seeds.
Caplansky’s delicatessen inspired the classic daily mustard, shown a more traditionally on the spice at his booth. But its product lineup provides more taste than the classic yellow mustard or lamp found in the fridge today.
Plant-based 2.0
Umyum displayed its cashew-based cheese and vegetarian butter.
CNBC | Amelia Lucas
Beyond the meteorite growth of meat, the plant-based purvirs have displayed their vegetarian options at the summer fancy food show. But as the category struggles, the number of booths reduced the number of Hawking plant-based products this year.
Nevertheless, the category has not completely disappeared. Instead, the exhibitions presented their products with their taste, instead of their vegetarian or vegetarian sowing faides.
For example, Umum displayed his cashew-based cheese and butter option, with packaging, which reads, “Our craft is just plantband.”
Chef -headed brand
Chef Michael Solomonov is selling his Hammus through his brand Zahhav Foods.
CNBC | Amelia Lucas
During the epidemics, several restaurant chefs published their cute sauce, spices and other food versions to sell, which could be easily canned or packed. Even after the restaurants reopen their dining room, some chefs are stuck with it.
“This is a long permanent trend, and it is a passion to create the best version of that food that is there, and now the chef wants you to keep it at home,” Couvelier said.
This year’s show, the exhibitions included Zahv Foods, Packaged Food Brands of Chef Michael Solomonov, who were known for their restaurants Zahv in Philadelphia and Laser Wolf in New York. The delicenes of mustard brand Caplonscsi is also a brainchild of Chef Zen Caplonsky.
Swipe age
Slavsa demonstrated its sweet and spicy cabbage-based revival
CNBC | Amelia Lucas
“Swipe” food and drinks Already occupied the grocery corridors and restaurant menu, but the exhibitions were promoting the next development of the taste of taste, a portment of sweet and spicy.
Mike’s hot honey, which helped bring back the “Sweet Heat” trend, showed her cooperation with Heluva Good for a swipe dip. Smash Kitchen displayed her hot honey ketchup, which gave some heat in the sweetness of the classic masala. And Slavsa-A portmentU-Ne of Colesla and Salas demonstrated its sweet and spicy cabbage-based regeneration.
beef tallow
Beef cooks its own potato chips in beef towels.
CNBC | Amelia Lucas
Last year, Beef Tallo has a moment, Health and Human Services Secretary Robert F. Thanks to Kennedy Junior and his “Make America Healthy Again” agenda. Kennedy has postponed the fat presented as a healthy alternative to “seed oils”, although nutritionists roughly disagree.
The two newcomers display the summer fancy food show: Butteen Ben’s Beef Tallo and Bifi’s own beef products that cook their potato chips in beef legs.
