January 22, 2013
I’m just back from the Winter Fancy Food Show in San Francisco and am still getting my notes in order.¬† I got lots of great material that I’ll share in the coming weeks after I have a chance to get myself reorganized and catch up on sleep.¬† In the meantime though, I wanted to share with you some of the things I noticed while I wandered amongst the 2000+ vendor booths:
- Sweetly Hot is the new big flavor trend I saw emerging – things like tabasco-flavored jelly beans and shortbread with cayenne pepper.
- There were fewer ‘artisan’ food businesses at the show than I’ve seen in prior years.¬† That being said, there was one macaroon baker who was launching her product at the show and it was honestly the best thing I tasted at the show (and as soon as I unpack my bags and find her business card/company name I’ll share it).
- I would be willing to wager that non-GMO¬†is going to be the new ‘gluten-free’ trend in the next year or two.¬† There was more and more emphasis in vendors sales pitches that they were made with non-GMO¬†ingredients, more non-GMO labels on packages, and I heard a lot of buyers asking questions about ingredient sourcing and supply chain.
I promise I’ll be back with much more so stay tuned!