Top Trends at Winter Fancy Food

This year’s Winter Fancy Food Show in San Francisco featured a feast of trending tastes and topics. Sponsored by the New York-based Specialty Food Association, the event from Jan. 19-21 also offered compelling educational sessions, such as "Five Key Drivers in Specialty Food for 2020."

The session, led by David Lockwood, director of Chicago-based Mintel, and market researcher David Browne, examined how different channels are pacing in specialty. According to Mintel data, specialty sales reached $148.7 billion in 2018, with each channel vying for its share of the pie.

Brick-and-mortar led the pack with $113.4 billion in sales, while foodservice came in second with $32.4 billion in sales and online sales were comparatively modest at $2.9 billion.

Cream of the Crop

The presentation also looked at the 10 fastest-growing specialty categories based on 2018 growth rates. Creams and creamers made the list twice, as did plant-based meat alternatives.

No. 1: Creams and creamers (shelf stable)

No. 2: Plant-based meat alternatives (refrigerated)

No. 3: Creams and creamers (refrigerated)

No. 4: Tea and coffee (ready-to-drink refrigerated)

No. 5: Plant-based meat alternatives (frozen)

No. 6: Water

No. 7: Breakfast foods (frozen)

No. 8: Eggs

No. 9: Baby food

No. 10: Pasta (refrigerated)

Out on the show floor, the following four trends are poised to be hotter than hot in 2020 and beyond:

Giving Back

As consumers increasingly identify with brands that support a healthier planet, mission-based food and beverage suppliers with clean labels and clean practices are on the rise.

Many exhibitors at Fancy Food discussed their efforts to create a more sustainable food supply. Nutiva, a plant-based mission-driven company that has pioneered organic MCT oil, donates 1% of its sales to regenerative agriculture causes, and it invests in grower communities. Numi, which is committed to "activating purpose," fair trade and making a difference, recently launched 100% compostable pouches on all of its teas.

Endangered Species Chocolate, which introduced its new Oat Milk Bars in three flavors, has raised $1.7 million in the past five years for conservation efforts.

Fat Is Where It’s At

With diets such as keto and paleo—which are higher in fat than traditional weight loss plans—trending upward, fat is enjoying a renaissance. So much so that some exhibiting companies have embraced the name “fat” in their branding. Fat Bombs, makers of keto-friendly frozen foods; Love Good Fats, which featured new fat shakes; and SuperFat nut butters were among the fat enthusiasts at this year’s show.

Keto/Paleo

From high protein and healthy fats to low sugar and low to no carbs, the popular keto and paleo diets are driving a number of trends in specialty food and beverage.

Kevin’s Natural Foods showcased its line of paleo- and keto-friendly prepared foods and sauces that are moving into Publix, H-E-B, Whole Foods and Costco. Chef’s Cut featured its sugar-free keto and paleo-friendly Biltong, a South African-style air-dried jerky with 26 grams of protein per serving. And Champignon North America showcased its Rougette Bonfire soft-ripened cheeses for grilling, which are keto diet-friendly and ready for barbecue season.

Plant-Based Blitz

Plant-based foods are mainstreaming, according to Mintel data, which estimates the market reached $5.5 billion in 2018, up 24% since 2016. Mintel’s poll of specialty food consumers found that 34% of them bought plant-based foods in the past six months, up from 32% in 2018.

In the plant-based sector, oat milks, frozen desserts and meat and cheese substitutes are taking off with terrific momentum.

Alden’s debuted its new dairy-free line of certified organic and vegan ice cream, crafted to appeal to both the “dairy-free committed or the dairy-free curious,” says the company. Miyoko's featured new oat-based Cultured Vegan Farmhouse Cheddar and Pepper Jack; and Califia Farms spotlighted its new line of oat milk-based dairy-free products.