NEW YORK โ Plant-based variety, the citrus flavor yuzu and upcycled were among the key trends identified by a panel of โtrendspottersโ assembled by the Specialty Food Association to review innovation exhibited at the Winter Fancy Food Show, held Jan. 21-23 in Las Vegas.
โThe Winter Fancy Food Show gave participants an advance look at the year ahead in specialty foods,โ said Bill Lynch, president of the Specialty Food Association, the organizer of the show. โThanks 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 industryโs annual cycle.โ
A wide variety of plant-based prepared foods featuring international flavors were on display at the show. Specific products called out by the trendspotter panel included Aki Foodsโ plant-based pork tonkotsu, Jayone Foodsโ plant-based spicy bulgogi and a black truffle koji pate from Prime Roots and Three Little Pigs.
The panel also said the Japanese citrus fruit flavor yuzu was โeverywhereโ at the show.
โEveryone loves lemon and citrus,โ said Clara Park, a chef who participated in the trendspotter panel. โBut how you make it new again is with the Japanese citrus, yuzu.โ
Yuzu was used to flavor beverages, frozen novelties and condiments, notably kosho, a Japanese seasoning.
The upcycling trend also appeared to accelerate at the show as more companies showcased products featuring ingredients sourced from byproducts and side streams. Products called out by the trendspotter panel included the Pressed Juiceryโs cold pressed juices, Rancho Meladucoโs date products and Wheyward Spiritโs whisky.
Jonathan Deutsch, a professor with and director of the Drexel Food Lab at Drexel University and a member of the panel, said the focus on upcycled products is only the beginning.
โFor upcycled brands, the packaging will ideally match the sustainability-focus of the product,โ he said. โAs sustainable packaging gets more sophisticated and affordable, brands can align their better-for-the planet mission beyond the product to include the packaging.โ
Two additional trends highlighted by the panel included fruits as snacks and new takes on classics. As more people learn about ultraprocessed foods, there is interest in innovative less processed products. Applications at the Winter Fancy Food show that caught the panelโs attention included candied citrus peels, guava butter and frozen grapes.
Product applications that fell under the new takes on classics trend included Acme Smoked Fishโs Lox in a Box, Tempesta Artisan Salumiโs wagyu pastrami and Unha Asian Snack Boxโs spicy carbonara tteokbokki.
