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2 2 SNACKING NEWS December 2018 tradeshow calendar advertiser index January13-15 Winter Fancy Food Show San Francisco, California www.specialtyfood.com March 5-7 International Pizza Expo Las Vegas, Nevada www.pizzaexpo.com March 6-9 Natural Products Expo West Anaheim, California www.expowest.com March 17-19 Seafood Expo North America Boston, Massachusetts www.seafoodexpo.com April 11-14 Specialty Coffee Association of American Boston, Massachusetts www.sca.coffee May 18-21 National Restaurant Show Chicago, Illinois www.show.restaurant.org May 21-23 Sweets & Snacks Expo Chicago, Illinois www.sweetsandsnacks.com Candy Mountain Sweets & Treats 24 www.tootarts.com Fine Foods International 23 www.dek.de Perfect Life Nutrition 17 www.pnuff.com Seviroli 5 www.seviroli.com Smitty Bee Honey Inc 7 www.smittybeehoney.com The Warrell Corporation 2 www.warrellcorp.com White Coffee Corp. 3 www.whitecoffee.com ADVERTISER PAGE WEBSITE Winter 2019 Fancy Food Show to Host Buyers from All Channels of Food Industry The Specialty Food Association (SFA) re- turns to San Francisco, California, January 13 to 15, 2019, with the largest specialty food and beverage trade show on the West Coast – the 44th annual Winter Fancy Food Show. The most influential buying decision-makers from retail, foodservice, e-commerce and hospitality flock to the show each year to taste trends and do busi- ness. Registration is now open to the food in- dustry at www.fancyfoodshows.com. "Specialty foods are being purchased for every market, through all channels. The Winter Fancy Food Show will help shape what we all see on retail shelves and restaurant menus throughout 2019," said Phil Kafarakis, President of the Specialty Food Association. "In a post-show survey last year, 80 percent of attendees reported that they plan to attend the show again. Clearly, we have fantastic B2B engage- ment, buyers from all segments will again be on hand in San Francisco to select prod- ucts that wow consumers." Held at Moscone Center, the industry- only show will cover more than three and a half football fields of space – 200,000- plus square feet – with the latest in inno- vative and authentic specialty food products from across the U.S. and the globe. Attendees can expect 1,400 ex- hibitors showcasing 90,000 specialty food products at the show. Last year's show was described as "awesome," "fun," and a "great place to spot trends" by attendees. Show highlights include a full range of educational programming and events, in- cluding What's New, What's Hot: present- ing hundreds of on-trend products; Incubator Village: an expanded showcase for food incubators with new specialty food stars on hand to display their products at the earliest stage; SFA 7th annual Lead- ership Awards Ceremony honoring inspi- rational industry leaders and Super Sessions and Excite talks: innovative ex- perts talk food, sustainability, commerce and food tech. New Brands on the Shelf features up- and-coming producers who are SFA Mem- ber Candidates, while Front Burner is a dynamic foodservice pitch competition judged by professionals from the industry. Educational areas on the show floor will once again highlight the latest trends and business ideas, and as always, the mem- bers of the Specialty Food Association will make a major food donation at show's end to a local food bank. The donation at this year's Winter Fancy Food Show will go to Feed the Hungry. n Cross-generational 'Gen Food' is Shaping the Future of Food In a time when so many issues divide Americans, a group of consumers that crosses generations and demographics is shaping the future of food. A new report released by Fleishman- Hillard at The Culinary Institute of Amer- ica's reThink Food conference shows, when it comes to food and nutrition, an emergence of shared beliefs and behaviors among Gen Z, Millennials, Gen X and Boomers. "We call these cross-generational influ- encers 'Gen Food' because food defines them and is an important part of their val- ues and belief system," said Jamie Green- heck, global managing director of FleishmanHillard's Food, Agriculture and Beverage practice. "They're taking per- sonal responsibility for improving the way we eat and drink, which provides a tremendous opportunity for brands look- ing to connect and drive action through food." The study of engaged consumers shows food unites more than it divides Gen Z, Millennials, Gen X and Boomers. Among the highlights: Some 91percent say food is an impor- tant part of their values and belief sys- tem, and 35 percent say that food defines them. Nearly 80 percent feel it's their role and responsibility to share food information with others, and 81 percent believe they can make a difference in the kinds of foods we eat and how they are grown. Nearly 80 percent say they have acted to address food issues important to them – with reducing food waste emerging as their top priority, while 60 percent say they bear the responsibility for improving what and how we eat – more than food compa- nies, government entities or health profes- sionals. "The implications for food, agriculture and beverage companies are profound," said Greenheck. "Speaking Gen Food's language and understanding their values is important to having relevant conversa- tions about everything from sustainable nutrition to agricultural practices and food waste. It's also vital to focus on the benefits of innovation as they become the primary drivers of food choice. Ad- ditionally, companies should make it easy for consumers to participate and contribute to a better, more responsible food system." FleishmanHillard's Shaping the Future of Food study was conducted by its TRUE Global Intelligence practice, which conducted an online survey with 2,001 nutrition-forward consumers Sep- tember 14-20, 2018, and evaluated driv- ers related to food, influences and behaviors. Respondents were screened for engagement on such factors as seek- ing information about food, sharing con- tent about food and paying attention to ingredient lists. n Nestlé USA Partners with Start-ups in Healthy Snacking and Plant-based Foods Nestlé USA has announced three of its newest partnerships as part of the TERRA Food & Agriculture Accelerator founded by RocketSpace and Rabobank. The pro- gram, which brings together innovators from both large corporations and emerging growth companies, now includes Jackson's Honest, Miyoko's and Here – each of which is creating on-trend foods focused on plant-based nutrition, simple labels and fresh ingredients. "These companies represent the future of food," said Ashlee Adams, Head of Open Innovation at Nestlé. "Our open innovation efforts are focused on meet- ing companies where they are in their stage of growth and designing win-win partnerships that accelerate that growth. We look forward to working with these companies to share learnings, develop new capabilities and create something better together as we bring people more options in categories that are in high de- mand – healthy snacking and plant- based foods." Here Foods turns fresh produce ingredi- ents grown by independent farmers into produce-packed products like cold pressed juices, spreads and dips and salad dress- ings. Here sources directly from farmers and is working to create a community of farmers and consumers who celebrate food created in a way that is good for people and the planet. Jackson's Honest offers an entire portfolio of more than 20 non-GMO Project-verified snacks, including potato chips, tortilla chips, and grain free puffs all cooked "low and slow" in organic coconut oil. One of the fastest growing food compa- nies in California, Miyoko's is revolution- izing the dairy industry by combining proprietary technology with age-old creamery methods to craft plant-based cheese and butter. Through an innovative approach to traditional cheesemaking methods like fermentation, culturing, and aging of plant-based ingredients, Miyoko's makes real food with complex flavors and textures reliably and at scale. Additionally, seven other corporate part- ners and 15 other food and agriculture startups will participate in the cohort and have the opportunity to collaborate and learn from one another. Nestlé's open in- novation approach is part of the company's broader hybrid innovation strategy, which focuses on reinvigorating its base brands, using new internal incubation models to launch products quickly, and leveraging strategic partnerships with emerging growth brands – like those in the TERRA program. Nestlé previously took part in TERRA cohort II, where it helped compa- nies raise funding and launch new innova- tion. n

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