Top Five Trends from 2024 Winter Fancy Food Show

From January 21-23, the Specialty Food Association (SFA) Trendspotter Panel navigated thousands of specialty food products showcased by more than 1,000 exhibitors at the Las Vegas Convention Center. After great deliberation through countless products, five overall trends have emerged from the 2024 Winter Fancy Food Show.

“The Winter Fancy Food Show gave participants an advance look at the year ahead in specialty foods. Thanks to our Trendspotters, as well as many other experts and influencers who joined us in Las Vegas, our Show provides crucial insights and forecasting at the start of the food industry’s annual cycle. Trends at last month’s Show included comfort foods from around the globe prepared using plants rather than animal-based ingredients; fruits as part of a snacking occasion and a prevalence of the Japanese citrus fruit yuzu, in particular; and elevated takes on classic favorites,” said SFA President Bill Lynch.

Top 5 Trends, 2024 Winter Fancy Food Show:

Plant-Based Passport 

Flavor innovations abound as global comfort foods appeal to vegan and vegetarian audiences with plant-based ingredients. Said Trendspotter Clara Park of a plant-based spicy bulgogi spotted on the Show floor, “The plant-based innovation on a very popular Korean beef dish allows more accessibility for diners. Vegetarians and vegans can now enjoy the flavor of Korean barbecue, hurray!” Examples:

Aki Foods plant-based pork tonkotsu

Ibiden Bussan Co Ltd animal-free shrimp

Masaru Foods plant-based tonkotsu broth

Jayone Foods plant-based spicy bulgogi

Prime Roots x Three Little Pigs Black Truffle Koji-Pate

Sobo Foods Plant-Based “Pork” and Chive Dumpling

Sunday Supper Mozza Fritto

Xinca Foods Four Loroco and Cheese Pupusas

Yuzu 

Japanese citrus fruit yuzu was “everywhere” at the Winter Fancy Food Show, flavoring foods from a variety of categories, including drinks, ranch dressing, soy sauce, and candied dried fruit peels, said Trendspotter Jenn de la Vega. Added Park, “Everyone loves lemon and citrus. But how you make it new again is with the Japanese citrus, yuzu.” Examples:

Domoto Food Yuzu Kosho

Kankitsu Labo Yuzu Sherbet

Maeda-en Yuzu Sherbet

Moshi Yuzu Sparkling Beverage

Upcycled and Upscaled 

Ugly fruits and byproducts that would otherwise end up in landfills are getting a glow-up in upcycled specialty products that have been further elevated by high-end packaging that looks good and is often sustainable. “For upcycled brands, the packaging will ideally match the sustainability-focus of the product,” said Trendspotter Jonathan Deutsch. “As sustainable packaging gets more sophisticated and affordable, brands can align their better-for-the planet mission beyond the product to include the packaging.” Examples:

Pressed Juicery Cold Pressed Juices

Rancho Meladuco California Grown Dates

Wheyward Spirit Whisky

Fruits as Snacks 

Whether enjoyed on their own, elevated with an indulgent ingredient, or used in an inventive way, nature’s candies are breathing new life into snacking occasions. “We’re seeing a push away from highly processed foods and a return to fruit as snacks,” said Trendspotter Deutsch. Examples:

Kankitsu Labu Dry Candied Citrus Peels

Liko Lehua Guava Butter

Lolly’s Frozen Grapes

Shizuoka Crown Melon

Sun World AUTUMNCRISP® Grapes

New Takes on Classics 

Many of the new products on the Fancy Food Show floor “combine innovation with a classic twist,” said Trendspotter Patsy Ramirez-Arroyo who cited Acme Smoked Fish Lox in a Box as an example. “Taste the elegance of fancy Lunchables featuring smoked salmon, cream cheese, or avocado paired with crackers.” Examples:

Cookies con Amore Glutenetto gluten-free cookies

Acme Smoked Fish Lox in a Box

Tempesta Artisan Salumi Wagyu Pastrami

Unha’s Asian Snack Box Spicy Carbonara Tteokbokki

Wild Bill’s Craft Beverage Co. Rocket Pop

Continuing to Trend

Non-Alcoholic Comes of Age 

Spirit-free cocktails and mixers with sophisticated flavor profiles in upscale vessels are elevating dry drinking occasions. “Dry January used to be a thing, but more and more people are embracing the lifestyle behind the month and therefore restaurants and bars need to go beyond soft drinks,” said Trendspotter V. Sheree Williams. “Tilden and a few other brands are trying to tap into this growing market with innovative flavors and textures that make the drinks go beyond juice.” Examples:

RSRV Collective Amari Kensho Cocktail

Mixly Cocktail Co. premium mixers

Tilden Tandem non-alcoholic cocktail

Nuanced Heat 

“Consumers are getting a lot more nuanced when it comes to how they’re using heat,” said Deutsch. “Do they want fruit-forward or roasted or spiced kind of heat? Now it’s more about the nuance and the right chili pepper for the right product. I’m so happy manufacturers aren’t dumbing down heat for mainstream Americans. I tasted some really spicy things and I think people are up to the task of trying them.” Examples:

Chili Royale Hot Sichuan Sizzle Chili Crisp

Grumpy Ginger Malaysian Red Curry Paste

Hot Mama Salsa Chili de Arbol Chili Oil

KRS Garlic Chili Crisp

Tari Peruvian Everything Sauce

Mushrooms 

“Mushrooms! Mushrooms! Mushrooms! An ancient clean label flavor booster for the specialty food aisle,” said Trendspotter Kantha Shelke.

High Country Fungus Magic Mocha, Magic Chai, and Magic Coco

Terreland Shiitake Chips Wasabi

Kuze Fuku & Sons Matsutake Shoyu

Meat the Mushroom SHROOMACON

These trends and more will be on full display at the 2024 Summer Fancy Food Show, which features thousands of specialty food and beverage products from around the world, educational and event programming, and networking opportunities. The Show runs June 23-25 at the Javits Center in New York and is open only to qualified members of the specialty food trade, industry affiliates, and media.