Gourmet News

Summer Fancy Food Show Draws 29K+ to Sold-Out Show

Published July 3, 2024

Show Floor – 2024 Summer Fancy Food Show

More than 29,000 specialty food and beverage industry professionals came together for the Specialty Food Association’s (SFA) sold-out 68th Summer Fancy Food Show, June 23-25 at the Jacob Javits Center in New York City.

The Fancy Food Shows are where the specialty food and beverage industry gather for product discovery, networking, trendspotting, and education. More than 2,400 domestic and 56 international companies across 40+ specialty food and beverage categories exhibited at the Show. In addition to makers and buyers, the show attracted industry affiliates, press, influencers, investors, and trendspotters thanks to the diversity and quality of products on display, thought-provoking Keynotes, events including the inaugural SFA Gala and three sold out retail tours, and other attractions.

Specialty food sales across retail, foodservice, and ecommerce grew 6.5 percent to a whopping $206.8 billion in 2023, according to the findings of SFA’s 2024-25 State of the Specialty Food Industry research, presented for the first time at a standing-room-only session on Sunday at the Javits Center.

“This year’s Show highlighted our incredible specialty food community in so many different ways, and SFA appreciates everyone who participated,” said SFA President Bill Lynch. “It was the place to be for a captivating keynote with Whole Foods Market CEO Jason Buechel and an insightful fireside chat with Kristen Kish, who also hosted our SFA Awards Gala. The exhibitors brought their best to the Show yet again, and the collective energy this year was palpable. We saw innovations in product format, flavor, and more that will reverberate through the wider food industry in the months to come.”

Exhibitors Love the Summer Fancy Food Show

“Summer Fancy Food Show is by far the most relevant time and place in the world for anyone driving or seeking innovation in food and beverage, where opportunity and community converge.” — Tsepo Montsi, Co-Founder, Monatea

“Reflecting on our journey, showcasing at one of the nation’s premier food shows was an unforgettable experience. Our team at Peepal People had the chance to unveil our refreshed identity at this year’s Summer Fancy Food Show, and it was incredibly well received by our peers, the press, and retailers alike. Our heartfelt thanks to (included) CPG and Specialty Food Association for their steadfast commitment to fostering diversity within the CPG industry. Their support has been pivotal since day one, connecting us with a network of peers, mentors, and fellow founders dedicated to enriching the food landscape with inclusivity and vibrancy.” — Alyzeh Rizvi, Co-Founder/CEO, Peepal People.

“One of the best Fancy Food shows we’ve ever exhibited at, from logistics to buyer attendance to educational opportunities and special events, everything was great. Best of all, the overall show energy was a vibe. Everyone I spoke with felt it – attendees and exhibitors alike were happy to be there and excited to be a part of the community. Bravo!” — Jill Giacomini Basch, Co-Owner / CMO, Point Reyes Farmstead Cheese Company

Summer Fancy Food Show Highlights

Inspiring education programming including the reveal of the new State of the Specialty Food Industry 2024-25 annual research report and sessions from notable speakers and brands like Whole Foods Market CEO Jason Buechel, Top Chef host Kristen Kish, Hot Ones by Heatonist, Food Tank, the SFA Trendspotter Panel – and more – drew 3,000 attendees to 30+ sessions over three days.

Artisan food and beverage products from 2,400+ exhibitors at dynamic booths that featured exciting special guests like Giada de Laurentiis, who paid a visit to the Ciao Imports booth to promote her Giadzy line of products, and others.

Debut District in Halls D&E, a featured area that hosted more than 150 booths for first-time exhibitors, new products, startups, and incubators.

Product Pavilions dedicated to the hottest categories including Bakery; Beverage; Confectionery, Sweets & Snacks; Deli; Plant Based.

Exhibitors from 56 countries, spread across 29 International Pavilions representing Africa, Asia, Europe, North America, Oceana, and South America, including the Show’s partner country, Spain, where live cooking demonstrations and educational sessions delighted audiences.

State and Regional Pavilions included Brooklyn, Georgia, Massachusetts, Michigan, New Jersey, New York, North Dakota, Pennsylvania, the Southern United States Trade Association (SUSTA), US Virgin Islands, Vermont, and Virginia.

A bustling Supplier Diversity Pavilion featured (included) CPG: Aaji’s; JOI; KULA Foods; Nepal Tea Collective; Peepal People Sauces LLC; Poppa’s Custard Company; Recoup Beverage, Inc.; Shire’s Natural; Sweet Fields LLC; Tal’s.

The winners of the five sofi^tm Grand Honors Awards were revealed at the SFA Awards Gala on Monday, June 24, hosted by Kristen Kish of Bravo’s Top Chef.

The 2024 Grand Honors Award winners:

Outstanding Packaging: Strawberry Soft-Serve Milkshake by Fanci Freeze and Pivot North Consulting
Outstanding New Product: Flash Frozen Guinness Beef Stew by Jane Foodie
Outstanding Classic: Uncured Wagyu Beef Salami by Alef Sausage Inc.
Product of the Year/Beverage: Barcoop Bevy Bloody Mary with Smoked Sea Salt and Chiles by Bittermilk LLC
Product of the Year/Food: Molasses Spice Cookies by Girl In The Little Red Kitchen, LLC

Insight into and emerging trends in specialty food, courtesy of the SFA Trendspotter Panel: Melanie Bartelme, associate director, Mintel Food & Drink; Mikel Cirkus & Hannah Rogers, dsm-firmenich, Taste, Foresight & Trenz; Kat Craddock, editor in chief, SAVEUR; Jenn de la Vega, chef, stylist, cookbook author, trends expert, Randwiches; Jeanette Donnarumma, Emmy award winning producer, content creator and recipe developer and charcuterie maker; Dr. Beth Forrest, The Culinary Institute of America; Jeanne Houchins RD, global communications executive, WSET; Thomas Joseph, executive vice president, Culinary, Marquee Brands/Martha Stewart, Sur La Table; Chala June, freelance culture & lifestyle writer; Sarah Lohman, culinary historian, author, and public speaker; Klancy Miller, freelance, For the Culture; Kara Nielsen, Kara Nielsen Food Trends; Chef Clara Park, claraparkcooks.com, chef, teacher, consultant and writer; Stan Sagner, Founder, We Work for Food – CPG and Hospitality Consultancy; Cathy Strange, Ambassador of Food Culture, Whole Foods.

Junior Trendspotter GenZ trends perspective from the Drexel Food Lab/Certificate in Food Entrepreneurship and Innovation students.

Food Rescue and Donation. The SFA operates an Exhibitor Food Donation Program in partnership with City Harvest to ensure unused food makes it to New Yorkers in need. 125 volunteers rescued 95 pallets of specialty food, which were then delivered to six of City Harvest’s partner agencies around New York City.

The next Fancy Food Shows are the 2025 Winter Fancy Food Show, January 19-21 in Las Vegas and the 2025 Summer Fancy Food Show, June 29-July 1, in New York City.

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PURE Bioscience to Debut Safety Solutions at IAFP Show

Published July 3, 2024

PURE Bioscience, Inc., creator of the patented non-toxic silver dihydrogen citrate antimicrobial, is set to unveil its newest food safety solutions at the 2024 International Association for Food Protection show in Long Beach, Calif., July 14-17.

The company’s food safety program, developed without the use of chlorine, quaternary ammonium compounds, or peroxyacetic acid, provides cleaning and disinfecting solutions for all food safety needs using the company’s patented SDC molecule. SDC, one of the most powerful antimicrobials developed in decades, is colorless, odorless and non-irritating, which makes disinfecting quick, effective and easy to use.

PURE Hard Surface rapidly eliminates bacteria, viruses, and fungi including Listeria, E. coli, and Salmonella with kill times as fast as 30 seconds. PURE Hard Surface disinfectant has been registered for use on food contact surfaces without requiring a rinse. The non-irritating formula means no personal protective equipment is required, and the product meets the lowest Environmental Protection Agency hazard rating, which requires no first aid warnings. Using PURE’s application systems, one gallon can cover up to 40,000 cubic feet.

PURE Control is an antimicrobial food processing aid that quickly reduces pathogens including Salmonella, Listeria, and E. coli on treated produce, berries, and poultry. PURE Control is an odorless, non-toxic solution that lowers the risk of cross-contamination and strengthens downline intervention steps, but is also used as a standalone processing aid. There is no effect to the texture, taste, or color of treated food and no label declaration is required.

PURE Hi-Foam Cleaner is an effective dilutable concentrate that produces long-lasting, high-density foam that can be adjusted based on specific needs. The foam is easily rinsed without leaving a film. This unique formula was designed to complement the high efficacy of PURE Hard Surface. It is non-corrosive, non-irritating, and is suitable for use on all food and non-food contact surfaces including food processing equipment, spiral freezers, belts, conveyors, walls, floors, drains, and piping systems.

PURE Multi-Purpose Cleaner was designed to complement the high efficacy of PURE Hard Surface in successful sanitation practices in food processing plants, transportation sanitization, and commercial kitchens where a high foaming cleaner is not desirable. This is an economical concentrate that is easy to use and rinses easily without leaving a film.

PURE Hi-Foam Cleaner and Multi-Purpose Cleaner are environmentally responsible cleaning products and are protected by SDC which ensures quality and safety without human or environmental exposure to toxic chemical preservatives. Our non-toxic, environmentally responsible cleaners contain no EDTA, phosphates, ammonia, or bleach and contain no VOCs (Volatile Organic Compounds).

Effective food safety procedures and food product quality are essential parts of the food industry. PURE Bioscience offers specialized equipment application solutions that can effectively reduce your food processing risk and save valuable time and resources.

SDC-based products ensure significant results with minimal risk to equipment and personnel. By connecting with your food sanitation team, PURE offers unique applications and solution methodology to support a food safety program on any level.

Meet our team in Long Beach at the IAFP Annual Meeting at booth #429. Stop by our booth or reach out to reserve a remaining time slot to discuss how PURE’s innovative food safety and sanitation solutions can bring value to your team, and help you achieve your food safety goals.

For more information, including product specifications, and videos of products PURE Bioscience is featuring at IAFP 2024, please visit https://purebio.com/IAFP-2024.

PURE focuses on developing and commercializing our proprietary antimicrobial products primarily in food safety. We provide solutions to combat the health and environmental challenges of pathogens and hygienic control. Our technology platform is based on patented, stabilized ionic silver, and our initial products contain silver dihydrogen citrate, better known as SDC. This is a broad-spectrum, non-toxic antimicrobial agent, and formulates well with other compounds.

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‘Distinctly, Deliciously European’ Awareness Campaign Rolls Out

Published July 3, 2024

The producers of Grana Padano PDO cheese and Prosciutto di Parma PDO are at the center of a joint promotional campaign that seeks to raise awareness about these unique European foods among American and Canadian retailers, chefs and consumers. The program, which has been named “Distinctly, Deliciously European” will emphasize the importance of quality, authenticity and tradition.

Grana Padano cheese and Prosciutto di Parma are prime examples of what the Protected Designation of Origin symbol indicates– they are produced by real people, in specific geographical regions of Europe using centuries-old techniques, to handcraft incomparably delicious food that cannot be replicated, mass-produced or processed anywhere else.

Both products will be featured at The Texas Restaurant Show as part of “Distinctly, Deliciously European” on July 14 and 15. Held in San Antonio by The Texas Restaurant Association, the yearly exhibition will be attended by restaurateurs, chefs and industry executives.

To learn more about the Distinctly, Delicious European campaign or to enjoy delicious samples of Grana Padano cheese and Prosciutto di Parma, visit booth #741.

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