Make a Daily Impact...substitutes, and mission-driven, sustainable products and companies. The SFA...
Transcript of Make a Daily Impact...substitutes, and mission-driven, sustainable products and companies. The SFA...
Handed out to attendees as they enter the convention center, the Fancy Food Show Daily helps you connect with every major food and beverage buying channel. Featuring breaking news, day-of event information and highlights from the show floor, placement in the newspaper can deepen relationships with attendees and improve booth traffic.
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2
DAILYMONDAY,
JUNE 24, 2019
prepare
wowedto beshowO F F I C I A L
HAPPENING TODAY
9:15 – 9:45 a.m.
Baking Outside the Lines: A Q&A
with Christina Tosi of Milk Bar
River Pavilion
10 a.m. – 5 p.m.
Exhibit floor open
(Halls 1D & 1E open at 9:30 a.m.)
10 – 10:45 a.m.
How Convenient! New Models
for Fresh, Fast, and Tasty Retail
River Pavilion
11 a.m. – 12 p.m.
Plant-Based Foods:
A Movement, Not a Trend
Big Idea Stage, outside Hall D
11 a.m. – 12:30 p.m.
Maker Session:
How to Work with a Co-Packer
River Pavilion
12 – 1 p.m., 1:15 – 2:15 p.m.
Big Idea Talks
Big Idea Stage, outside Hall D
1:15 – 2:45 p.m.
Maker Session:
How to Build Buzz on a Budget
5 – 6:30 p.m.
Front Burner
Foodservice Pitch Competition
River Pavilion
Full schedule on p. 14
Buyer’s Tips 10 Store Tour 12 Today’s Lineup 14 Floorplan 18 Sound Off 34
By Denise Purcell
Early trend picks from Day 1 of the Summer Fancy Food
Show include jerky and meat snacks, vegetable-based carb
substitutes, and mission-driven, sustainable products and
companies. The SFA Trendspotter panel, made up of buyers,
chefs, educators, writers, and industry watchers, comb the
exhibit hall each show day in search of the categories, ingre-
dients, and attributes that are trending.
Here are some trends and innovations spotted at the
Summer Show, with a few examples of each. More examples
can be found throughout the exhibit hall.
Jerky and Meat Snacks
According to the SFA’s newly released State of the Specialty
Food Industry research, jerky and meat snacks are poised
for continued growth between 2019 and 2023. New prod-
ucts at the show include a variety of meat or plant-based
jerkies and some combinations. Examples include Shroom
Splits Filet Mignon + Portabella meat snacks that pair slic-
es of grass-fed beef with meaty portabella mushrooms, and
wagyu beef jerky from Greg Norman.
See STATE OF THE INDUSTRY p. 38
See SOFI p. 3
Honorees Celebrated,
Board Initiatives
Announced
New co-chairs, vice chair appoint-
ed to SFA Board of Directors
By Julie Gallagher
The Specialty Food Association hon-
ored a trio of Lifetime Achievement
Award recipients and inducted eight
members into its Hall of Fame, Sunday.
“The remarkable people we honor
here today are true innovators with the
passion and drive to disrupt the same-
old, same-old way of doing things,”
said SFA President Phil Kafarakis.
State of the Industry:
Opportunities in a Maturing
Market
By Mark Hamstra
The torrid growth pace of specialty foods has begun to slow, ac-
cording to a presentation Sunday at the 2019 Summer Fancy
Food Show.
“What we’re seeing are some signs of maturing, which is not
a bad thing, but that’s the first time I have ever said that about spe-
cialty foods,” said David Lockwood, director of Mintel Consult-
ing, who gave the presentation based on the Specialty Food Asso-
ciation’s State of the Specialty Food Industry report from Mintel
and SPINS/IRI.
Sales growth of specialty food in the last year totaled 4.7 per-
cent, reaching $148.7 billion, but slowing from the previous year’s
5.3 percent pace of growth and from the 9 percent-plus rate of
expansion that characterized the specialty food industry just a few
years ago.
Part of the challenge for the growth of the industry lies in the
fact that mainstream grocery stores capture more than 82 percent
of specialty food sales, and that retail segment itself is mature.
Mom’s Magic Masala
Named sofi Product of
the Year
By Mark Hamstra
A spice blend that draws on the rich culinary tradi-
tions of India captured top honors at the Summer
Fancy Food Show on Sunday.
Mom’s Magic Masala All-Purpose Indian Fusion
Spice Blend won the 2019 sofi Product of the Year,
chosen from a field of 39 top products in as many
categories, as selected by a
panel of food professionals
in blind tastings.
The product had won
the sofi Gold award in the
Seasoning and Spice cate-
gory, and was one of a total
of 154 sofi award winners
selected as the best special-
ty food items from a field of
nearly 2,000 entries.
See HONOREES p. 3
See TRENDS p. 3
Jerky, Vegetable-Forward Foods
Among Day 1 Trends
PHOTO: LOOP SEVEN
S19_ShowDaily2_6.24-Monday.indd 1
6/23/19 7:19 PM
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The holidays often bring to mind decadent meals and
treats rather than chips but, with parties and get-togethers and houseguests, having snacks on hand is a must. Beanitos Hint of Lime Bean Chips are the company’s newest flavor, joining nine other varieties of bean chips and puffs. Made from whole navy beans, whole grain rice, pure sunflower oil, real lime juice, and sea salt, the chips are dubbed super foods, not junk food, by Beanitos. The new flavor is available in 6- and 14-count display cases that optimize space, offer more variety, and eliminate backstock. Beanitos; 512.609.8017; [email protected]; beanitos.com
Almonds and Almond Milk
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2DAILY
MONDAY, JUNE 24, 2019
preparewowed
to be
showO F F I C I A L
HAPPENING TODAY9:15 – 9:45 a.m. Baking Outside the Lines: A Q&A with Christina Tosi of Milk Bar River Pavilion
10 a.m. – 5 p.m. Exhibit floor open (Halls 1D & 1E open at 9:30 a.m.)
10 – 10:45 a.m. How Convenient! New Models for Fresh, Fast, and Tasty Retail River Pavilion
11 a.m. – 12 p.m. Plant-Based Foods: A Movement, Not a Trend Big Idea Stage, outside Hall D
11 a.m. – 12:30 p.m. Maker Session: How to Work with a Co-Packer River Pavilion
12 – 1 p.m., 1:15 – 2:15 p.m. Big Idea Talks Big Idea Stage, outside Hall D
1:15 – 2:45 p.m. Maker Session: How to Build Buzz on a Budget
5 – 6:30 p.m. Front Burner Foodservice Pitch Competition River Pavilion
Full schedule on p. 14
Buyer’s Tips 10 Store Tour 12 Today’s Lineup 14 Floorplan 18 Sound Off 34
By Denise PurcellEarly trend picks from Day 1 of the Summer Fancy Food Show include jerky and meat snacks, vegetable-based carb substitutes, and mission-driven, sustainable products and companies. The SFA Trendspotter panel, made up of buyers,
chefs, educators, writers, and industry watchers, comb the exhibit hall each show day in search of the categories, ingre-dients, and attributes that are trending.
Here are some trends and innovations spotted at the Summer Show, with a few examples of each. More examples can be found throughout the exhibit hall.
Jerky and Meat SnacksAccording to the SFA’s newly released State of the Specialty Food Industry research, jerky and meat snacks are poised for continued growth between 2019 and 2023. New prod-ucts at the show include a variety of meat or plant-based jerkies and some combinations. Examples include Shroom Splits Filet Mignon + Portabella meat snacks that pair slic-es of grass-fed beef with meaty portabella mushrooms, and wagyu beef jerky from Greg Norman.
See STATE OF THE INDUSTRY p. 38See SOFI p. 3
Honorees Celebrated, Board Initiatives Announced New co-chairs, vice chair appoint-ed to SFA Board of Directors
By Julie Gallagher
The Specialty Food Association hon-ored a trio of Lifetime Achievement Award recipients and inducted eight members into its Hall of Fame, Sunday.
“The remarkable people we honor here today are true innovators with the passion and drive to disrupt the same-old, same-old way of doing things,” said SFA President Phil Kafarakis.
State of the Industry: Opportunities in a Maturing MarketBy Mark Hamstra
The torrid growth pace of specialty foods has begun to slow, ac-cording to a presentation Sunday at the 2019 Summer Fancy Food Show.
“What we’re seeing are some signs of maturing, which is not a bad thing, but that’s the first time I have ever said that about spe-cialty foods,” said David Lockwood, director of Mintel Consult-ing, who gave the presentation based on the Specialty Food Asso-ciation’s State of the Specialty Food Industry report from Mintel and SPINS/IRI.
Sales growth of specialty food in the last year totaled 4.7 per-cent, reaching $148.7 billion, but slowing from the previous year’s 5.3 percent pace of growth and from the 9 percent-plus rate of expansion that characterized the specialty food industry just a few years ago.
Part of the challenge for the growth of the industry lies in the fact that mainstream grocery stores capture more than 82 percent of specialty food sales, and that retail segment itself is mature.
Mom’s Magic Masala Named sofi Product of the YearBy Mark Hamstra
A spice blend that draws on the rich culinary tradi-tions of India captured top honors at the Summer Fancy Food Show on Sunday.
Mom’s Magic Masala All-Purpose Indian Fusion Spice Blend won the 2019 sofi Product of the Year, chosen from a field of 39 top products in as many categories, as selected by a panel of food professionals in blind tastings.
The product had won the sofi Gold award in the Seasoning and Spice cate-gory, and was one of a total of 154 sofi award winners selected as the best special-ty food items from a field of nearly 2,000 entries.
See HONOREES p. 3
See TRENDS p. 3
Jerky, Vegetable-Forward Foods Among Day 1 Trends
PHOTO: LOOP SEVEN
S19_ShowDaily2_6.24-Monday.indd 1 6/23/19 7:19 PM
SUMMER SHOW—Upload files by June 5, 2020:
https://specialtyfood.sharefile.com/r-rdaa767d61f54009b
SUMMER SHOW—Upload files by June 5, 2020:
https://specialtyfood.sharefile.com/r-r672b71468994e3a8
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