It’s new, it’s you
Two-stroke engines are disfavored these days, of course.
The recent Winter Fancy Food Show at Moscone Center revealed a bunch of food trends. Check them out, below.
This thing was big, baby. You’d have need about four hours to check everything out:
Click to expand
“Top Five Food Trends Spotted at Winter Fancy Food Show
SAN FRANCISCO, Jan. 17, 2012 — The top five food trends for 2012 have been identified by a panel of trendspotters at the 37th Winter Fancy Food Show, which ends today in San Francisco. It is the largest marketplace for specialty foods and beverages on the West Coast, with 80,000 products on display from 1,300 exhibitors from the U.S. and 35 countries.
The trends are:
— Unbound Pickling: Pickled Peas and Carrots
— Boat Street Pickles: Pickled Golden Raisins
— Sonoma Brinery: Raw Sauerkraut
Drinks Go Nuts (and Seeds and Grains)
— Victoria’s Kitchen: Almond Water
— Simpli: Chocolate Oat Shake
— Chill Drinks: C+Swiss Hemp Iced Tea
Gluten Free Grows Up
— Cup4Cup: Gluten-free flour blend from Thomas Keller
— Stonewall Kitchen: Gluten-free Herbed Pizza Crust
— Love Grown Foods: Sweet Cranberry Pecan Granola
Coconut Cracks Open
— Luna and Larry’s Coconut Bliss: Ginger Cookie Caramel Coconut Ice Cream
— Noh Foods of Hawaii: Coconut Pudding Mix
— Hey Boo Jams: Hey Boo Coconut Jam
— Culinary Collective Zocalo Heritage Grains: Pink Amaranth
— Al Dente Pasta: BonaChia Pasta
— Origen Chilean Gourmet: Quinoa Puffs
Other trends identified at the Winter Fancy Food Show include savory sweets such as bacon brittle, mindful snacks such as raw bars, bean chips and seaweed, cocktail mix makeovers, new takes on chai, and everything fig. Read more about these trends and their related products on foodspring.com.
The trendspotters are Stephanie Dean, Sunset Magazine; Dana Goodyear, The New Yorker; Nancy Wall Hopkins, Better Homes & Gardens; Kara Nielsen, CCD Innovation; Evan Orensten, Cool Hunting; Jennifer Pelka and Ruth Reichl, Gilt Taste; Denise Purcell, Specialty Food Media; Kalena Ross, Blackboard Eats; Stephanie Stiavetti, contributor to NPR, KQED, Huffington Post; Susie Timm, Girl Meets Fork; and Joanne Weir, PBS television host, cookbook author and chef.
About the NASFT The NASFT is celebrating its 60th anniversary this year. Based in New York City, is a not-for-profit trade association established in 1952 that fosters trade, commerce and interest in the specialty food trade. The NASFT’s website for consumers, foodspring.com, provides an insider’s look at specialty foods and the entrepreneurs and artisans behind them. For information about the NASFT and its Fancy Food Shows, go to specialtyfood.com.”
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