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As the Specialty Food Association opens its Summer Fancy Food Show today in New York City, several food trends are in the spotlight. The SFA Trendspotter Panel identified some as the top trends for 2022 and they continue to gain momentum as new products come to market, while others have emerged from category forecasting in the SFA’s soon-to-be-released State of the Specialty Food Industry, 2022-2023 Edition. 

The Trendspotter Panel, which is made up of specialty food industry professionals, will be working the Show over the next few days, reporting on strengthening and emerging trends.

Following are examples of products that fit trends currently on the radar. You’ll find more examples throughout the exhibit halls and can search on the SFA Fancy Food Show App.

Pasta and Pizza Sauces
According to category forecasts in SFA’s new State of the Specialty Food Industry research, pasta and pizza sauces will grow at a higher rate than other categories between 2022-2026. Pandemic-influenced cooking at home jumpstarted growth in the category, and it is expected to continue. Examples include:
•    Bella Sun Luci Italian Kitchen Line including sauce starters, Booth 1943
•    Carbone Fine Foods Marinara Delicato for FODMAP diets, Booth 7127
•    Good Food for Good Bolognese sauce made with pumpkin seeds, vegan, organic and Whole30 approved, Booth 935B
•    MarRosa’s Old World Cuisine sauces, Booth 6218

Alternative Comfort Food
This Trendspotter panel pick for a top trend of 2022 is still going strong headed into the Summer Show, especially with plant-based and alternative-flour options.
•    Amasar LLC Breadfruit Pancake & Waffle Mix, Booth 6313
•    Nutcase Vegan Meats Nutty Loaf, Booth 7548
•    Popadelics Crunchy Mushroom Chips, Booth 7533
•    Turbana Corp. Cassava Chips, Booth 2146
•    UnbelievaBuns burger buns made with sunflower flour, Booth 7818

Sustainable and Ethical Choices
From upcycled or regeneratively grown ingredients to products that support the livelihoods of underserved communities, foods and beverages with sustainable and ethical characteristics continue to join the market.
•    Black Mamba Foods sauces and condiments, a brand that supports underserved communities from Eswatini in South Africa, Booth 6331A
•    Ocean’s Balance Seaweed Seasoning made with regenerative Maine seaweed, Booth 7008
•    Season Caviart plant-based caviar-style seaweed pearls, Booth 3145
•    Tomato Bliss Soup made from regeneratively grown tomatoes, Incubator Village

Grown-Up Flavor Twists
Sophisticated flavor profiles like lapsang souchong tea leaves, bourbon, and black truffle are upgrading snacks, sweets, and beverages.
•    Bixby & Co. Allagash White Beer Brittle, sofi New Product Winner, Confectionery (Non-Chocolate)
•    Don Pablo Coffee Growers & Roasters Whiskey Infused Coffee, Booth 6703
•    Fabrique Delices Black Truffle Salami, Booth 634
•    RIND Lapsang Aged Cheese, Booth 7211

Tastes from Around the Globe
Sweet and savory products made from traditional recipes or ingredients and bringing wider global flavors to U.S. consumers.
•    De Medici Imports 776 Deluxe Greek Mastic Honey, Booth 2851
•    Khalsa Salsa Classic Indian Fusion Salsa, Incubator Village
•    Red Table Management Chingonas Salsa Macha, Booth 6935
•    The Inca Trail crunchy dried Andean cheese and Died Ecuadorian shrimp snacks, Booth 6753
•    Xinca Foods Salvadorian Pupusa and Curtido, Booth 7213

Everything Bagel, Everywhere
The spice mix’s popularity has extended to flavoring snacks and cheese.
•    The Greater Kneed Everything Bagel Pizza Nuggets, Booth 7448
•    LaClare Creamery Everything Bagel Spice Chevre, Booth 575
•    Laura Chenel Everything Bagel Fresh Goat Cheese, Booth 469

Chocolate Change Ups
Chocolate creations and combinations are popping up in surprising sweet and savory ways.
•    Freedom Foods LLC Hillside Lane Farm Chocolate Brownie Pie Crusts, Booth 7117
•    Honeygramz Creamed Chocolate Pomegranate Honey, Booth 7603
•    Kosterina Dark Chocolate Balsamic Vinegar, Booth 7236

Related: International, State, Special Pavilions to Present Specialties at Fancy Food Show; Summer Issue of Specialty Food Now Available.