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GOURMET NEWS SEPTEMBER 2014 www.gourmetnews.com MARKETWATCH 2 4 The next big thing coming to a store near you will be new takes on peanut butter, protein-packed jerky and smoke in un- expected places. That is according to a panel of trendspotters who made their predictions after combing the jam- packed aisles at the 2014 Summer Fancy Food Show. The show was held June 29-July 1 at the Jacob K. Javits Convention Center in New York. This year's event was the largest since the trade-only event made its debut in 1955. The exhibit halls were filled with the latest chocolates, cheeses, charcuterie and snack foods from 2,730 specialty food companies representing 49 countries. The trendspotters include individuals who follow the twists and turns of food trends for leading media outlets and con- sulting firms. This panel of experts identi- fied five specific trends they expect to make an impact on the food retail landscape. First, specialty food companies are spreading the cookie love with new takes on European-style cookie spreads. Compa- nies offering new cookie spreads include Dave's Gourmet, which won the sofi Award for Outstanding Jam, Preserve or Nut But- ter for its Oatmeal Cookie Butter, as well as Gooey on the Inside and Amoretti. The second food trend identified by the panel is the move to insert smoky flavors into unexpected food items. The Smoked Cola Gum Drops from Quin, as well as Smokra (smoked pickled okra) from Rick's Picks and Smoked Chocolate Chips from Hot Cakes Molten Chocolate Cakery are all exam- ples of this trend. A third trend at the show was the explosion of artisan jerkys made from everything from beef to seafood and fla- vored with exotic s e a s o n i n g s . SlantShack Jerky's Bronx Brewery Pale Ale Jerky and Ocean Bounty Seafoods' Wild Salmon Jerky typi- fied this trend. Matcha green tea was a forth trend iden- tified by the expert panel. A number of ex- hibitors at the show offered their unique takes on this new beverage staple, including The Re- public of Tea, which introduced its Matchia; Teapigs, which in- troduced its Or- ganic Matcha; and Ito En, which in- troduced its Matcha Love ready-to-drink tea. Finally, bour- bon is clearly a popular flavor and ingredient among specialty food companies today, with a number of exhibitors at the show incorporat- ing the potable into their prod- ucts in new and exciting ways. Batch's Brown Sugar Bourbon & Pecan Ice Cream and Brooklyn Brine Co.'s Spicy Maple Bourbon Pickles are just two of the bourbon-touched products on display at the show. "The Specialty Food Association seeks to be ahead of the trends," said Ann Daw, President of the SFA, the Summer Fancy Food Show's owner and producer. "Our show celebrates what's next in specialty food." Other trends spotted at the show in- clude modern mayonnaise, even more twists on popcorn, new takes on yogurt (think beet and sheep's milk) and a next wave of seaweed snacks. Trends from past Fancy Food Shows with staying power in- clude coconut, sriracha, ancient grains, healthier snack chips and innovation in gluten-free items. The Specialty Food Association trendspotters included Faith Durand, Ex- ecutive Editor of TheKitchn; Nancy Hop- kins, Senior Deputy Editor of Food and Entertainment for Better Homes & Gar- dens; Ariel Knutson, Assistant Editor of TheKitchn; Greg Morago, Food Editor for the Houston Chronicle; Kara Nielsen, Culi- nary Director of Sterling-Rice Group; Charles Passy, a reporter for Market- Watch/Wall Street Journal; Denise Purcell, Editor of Specialty Food Media; David Sax, a food journalist and author of The Tastemakers; and Tina Ujlaki, Executive Editor for Food & Wine. GN Specialty Food Experts Identify the Top Five Trends Seen Emerging from 2014 Summer Fancy Food Show Sensational Sweets Introduces SUPREME Pizzas with Pizazz Sensational Sweets recently announced new packaging and varieties for its line of handcrafted chocolate "Piz- zas with Pizazz™." The SUPREMES are built upon the original pizza, which has a popcorn lace crust, popcorn and pretzels, all drizzled with white chocolate. The SUPREME line includes No Melts, Chocolate Chips, Jelly Beans, Tropical Treat (lime and coconut), Sea Salt Caramel + Decorations, Dark Mint + Decorations, Cinna- mon Cheesecake, Pumpkin and Raspberry. These SUPREMES are also available in the mini- sized pizzas. In addition, Sensational Sweets has expanded its gluten-free ver- sions, now offering the option of gluten- free pretzels. Additionally, new packaging choices in- clude a large white box with a scalloped cello opening to highlight each large pizza and two choices of ei- ther white or brick red boxes with a scal- loped opening for the Mini Pizzas. All the pizzas are shrink- wrapped and can still be packaged in the fun and distinctive pizza box. The SUPREME pizzas complement the al- ready great-selling original line. The entire Sensa- tional Sweets facility is nut-free and kosher certified. Visit the website for the pizza decoration choices, and view the rest of the company's extensive product line at www.sensationalsweets.com. Call 570.524.4361 for more information. Seen at Summer Fancy Food

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