After reviewing approximately 80,000 specialty food and drink products at the 2020 Winter Fancy Foods Show in January, the Specialty Food Association’s Trendspotter Panel identified eight notable trends in the industry.
The top trends from this year’s show were:
- Regional Cuisines of Asia – sauces, seasonings, instant noodles and snacks from varied regions of Asia were in the spotlight of the show.
- Oat Milk Takes Dairy-Free Center Stage – oat milk dominated the winter show with cheeses, creamers, butters, confections and RTD beverages.
- Plants as Plants – a renewed consumer interested in whole fruits and vegetables was visible in the show.
- Prebiotic-Rich Functional Beverages – functional beverages are spurring sales of specialty drinks, drinks with prebiotic benefits emerged at this year’s show.
- Charcuterie and Deli Meat Makeover – all types—grass fed, plant based and traditional—of charcuterie and deli meats were popular at the show.
- Mocktail Culture – the popularity of mocktails is on the rise, and this year’s show displayed sophisticated nonalcoholic mixed drinks and ingredients.
- Sparkling and Global Teas – indigenous tea leaves, new teas and tisanes were easy to find at the winter show.
- Sustainability-Driven Product and Packaging Development – products at the annual show are becoming increasingly environmentally friendly though plant-based foods, regenerative agriculture, upcycled ingredients and sustainable packaging.
"In a reflection of consumer awareness and tastes, products connected to sustainability and plants, health, and global flavors continue to grow in prominence," says Denise Purcell, director of content for the Specialty Food Association. "As we can see with trends around oat milk, teas, functional drinks, and charcuterie, innovations in alternative dairy, specialty beverages, and protein continue to dominate, and all of this will be on our radar as we head into the Summer Fancy Food Show."