It was another deliciously intriguing year at the Winter Fancy Food Show in San Francisco. Despite the presence of a few companies whose value proposition is solely based on extreme diets, the majority of exhibitors were aligned with the primary purpose of the show – i.e., to promote products for specialty gourmet retailers and channels.
With thousands of products on display, it isn’t easy to narrow it down to a few trends but here are a few that stood out for me.
Cheese and charcuterie exhibitors were dominant with nearly a full floor in one of the main halls. It was impossible to taste so many amazingly rich and flavorful products but they included the influence of cuisines from around the world as well as those made with traditional bases and plant-based ones. There did seem to be a number of cheeses touting non-melting characteristics in order to make them perfect for pan frying.
Craft chocolatiers from bean source countries were selling their own retail labels. We’ve heard a lot about single source chocolates but it was exciting to see entrepreneurs from these source countries now creating their own products – rather than simply selling the beans to European and American chocolate brands. There were products from Ecuador, Peru, Columbia, Dominican Republic and Philippines with beautiful labels and interesting flavors. Many of these small companies were committed to ensuring local growers and workers received a living wage too.
Sugar and fat are alive and well when it comes to indulgent desserts.
Several companies selling the tapioca-based treats that define bobo teas seemed new to the show. Brightly colored and sweet, still packaged for foodservice, but guessing that retail packs are likely next.
Desserts using coconut oil and milk were prevalent - lusciously creamy while being plant-based.
With thousands of products on display, it isn’t easy to narrow it down to a few trends but here are a few that stood out for me.
Cheese and charcuterie exhibitors were dominant with nearly a full floor in one of the main halls. It was impossible to taste so many amazingly rich and flavorful products but they included the influence of cuisines from around the world as well as those made with traditional bases and plant-based ones. There did seem to be a number of cheeses touting non-melting characteristics in order to make them perfect for pan frying.
Craft chocolatiers from bean source countries were selling their own retail labels. We’ve heard a lot about single source chocolates but it was exciting to see entrepreneurs from these source countries now creating their own products – rather than simply selling the beans to European and American chocolate brands. There were products from Ecuador, Peru, Columbia, Dominican Republic and Philippines with beautiful labels and interesting flavors. Many of these small companies were committed to ensuring local growers and workers received a living wage too.
Sugar and fat are alive and well when it comes to indulgent desserts.
Several companies selling the tapioca-based treats that define bobo teas seemed new to the show. Brightly colored and sweet, still packaged for foodservice, but guessing that retail packs are likely next.
Desserts using coconut oil and milk were prevalent - lusciously creamy while being plant-based.
| Dream Pops had a deliciously elegant formulation and look. With a coconut milk base, they have interesting flavors such as Mango Raspberry and Berry Dream (w/Baobab). The cubic design shape looks like something from a modern art museum. |  |
 | Vibrant colors and intriguing shapes helped new products stand out in competitive categories. Herbs and other savory flavors continued to be added for more culinary interest and colorful intrigue. |
| Emirelli San Francisco displayed gorgeous logs of Turkish Delight from Turkey to be sold on a random weight basis in a bakery or chocolate section of a store -- where products are sold by piece or weight and are gift-worthy treats. |  |
 | Gelatys Handcrafted Gelato Pops (www.gelatys.com ) offered a visually indulgent and tempting new frozen dessert. Each pop had its own shape and came in interesting flavors such as the Chocotella Paw. |
Many companies helped unlock the authentic and delicious flavors of Middle Eastern cuisine – such as hibiscus, rose petals, sumac, tamarind, saffron, harissa and turmeric.
| Minnesota-based Grlk Lebanese Garlic Spread (www.grlksauce.com ), a simple condiment made from his grandmother’s recipe, was the foundation for a greater 5-flavor fusion line. The convenient squeeze bottle makes it easy to use as a condiment, cooking aid or dip. |  |
 | Canada-based Nuba Tisane has a line of Egyptian-inspired hibiscus flavors in multi-serve bottles. In addition to the base line shown, they have recently updated graphics and added three additional flavors – tamarind, carob and doum (a palm native to upper Egypt and revered for its medicinal properties). |
It’s even harder to narrow it down to the unique products that broke through all the aisles of deliciousness but here are a few worth noting.
| Rhythm Organic Cauliflower Bites, offered in Sea Salt, Buffalo Ranch and White Cheddar flavors, were delicious and had a satisfying crunch while offering meaningful levels of Vitamin C, Vitamin K and fiber. |  |
 | Amlu Moroccan-style Argan Nut Butter introduced me to the benefits of argan oil – most notably, skin and hair hydration. Beautiful and elegant package graphics housed a set of single serve packets of a tasty almond nut butter blended with honey and argan oil. |
| Mr. Bing Chili Crisp Sauce was a product inspired from northern Chinese street food crepes called ‘bings.’ Launching several retail restaurants in NYC and Brooklyn, the sauce is a key part of the deliciousness of the crepes so they decided to make the sauce available to home cooks. This NYC-made sauce was tasty, versatile and is made with no MSG. It would be a big hit at my house and I look forward to finding it my local store. I just wished it came in a squeeze bottle. |  |
 | Speka Cottage Cheese Bars were a new frozen dessert idea from Latvia. High in protein and deliciously enrobed in chocolate, these stick-less treats came in three flavors - Vanilla, Salted Caramel and Greek Yogurt. |
| But the most intriguing product was XOCA (pronounced "sho 'ka") from Ecuador, a refreshing sparkling beverage made from the white spongy material surrounding the cacao bean. Naturally sweet, it had 75 calories per 8 oz can and came in three delicious flavors: Original, Mint and Ginger. |  |
Once again, the food show demonstrates how lucky we are to live in the specialty food heartland. Whether you shop in mainstream grocery, natural stores or specialty shops, you can be confident 2020 will be a year full of new and exciting choices! Bon Appetit!
Joanne Haase is the Principal of the Haase Consulting Group, a strategy and research consultancy focused on consumer products. www.HCGMarketScope.com
Joanne Haase is the Principal of the Haase Consulting Group, a strategy and research consultancy focused on consumer products. www.HCGMarketScope.com
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