San Francisco was home to the largest Winter Fancy Food Show in the Show’s 40-year history. The 2015 exhibit hall abounded with 80,000 specialty food and beverage products, 1,400 exhibitors and 18,000 attendees. A panel* of food experts selected the top five food trends seen at the Show:

Cheese please – cheese offerings in extreme artisan flavor combinations, cheese flavored olive oils and cheese combined with sweet and savory flavors in snack items

 Breakfast all Day – a new twist on typical breakfast foods that can be eaten day or night included cereal chocolate bars, bacon coconut chips and coffee beef jerky

Turmeric inspired items – turmeric starred in ginger ale beverages, teas, prepared rice and flavored almonds

 Cruciferous crazed offerings – picture broccoli, cabbage, Brussels sprouts and kale transformed into crunchy chips, pickled or added to nut and seed snack mixes

Vanilla Bean inspired everything – ice creams, chocolates, cheeses, baked goods and hemp milk

 Additional edgy trends: toast as a flavor (as in buttered toast chocolate bars and cinnamon toast tea), darker than ever chocolate (as in 87% Bolivian dark) and seaweed (as in flavored crisps and crunches).

Other trends going strong include: gluten free foods, ancient grains, coconut and sriracha.


 *The expert panel included: Emma Christensen, Recipe Editor, The Kitchn, Sarah Fritsche, Staff Writer, San Francisco Chronicle; Christine Gallary, Food and Cooking Editor, The Kitchn; Kara Nielsen, Culinary Director, Sterling-Rice Group; Denise Purcell Editor, Specialty Food Media; David Sax, Freelance food journalist/author; Nancy Hopkins, Senior Deputy Editor, Food & Entertainment, Better Homes & Gardens; and Ashley Koff, RD, Editorial Director, The Ashley Koff Approved (AKA) List.


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