From Dubai chocolate to Carolina reaper peppers, the entirety of the specialty food landscape was on full display last week at the Summer Fancy Food Show hosted by the Speciality Food Association in New York City. With trends tending to cut across categories, the show offered a window into what shoppers want, what they value and how brands can engage with new audiences.
Protein packs a punch
Beef jerky is a classic, but when it comes to protein, every category is bulking up their offerings. Consumer demand for more protein is being answered by an expanding wave of new entrants, with everything from pizza and pasta to drinks. This trend should only get stronger as studies continue to show greater efficacy of GLP-1 medications when combined with a high-protein diet.
Flavor not fire
Ghost peppers may have set off alarm bells in the past but have cooled recently in favor of greater varieties and flavors of heat. Ranging from smokey to swicy, new combinations are even turning their attention to traditionally non-spicy staples like honey and peanut butter. In general, people may be eating less, making the demand for bold new flavor in spices and sauces – many with global influences – even greater.
Mainstream mango
Smoothies, dried fruit, sparkling water. Mango has made it to the mainstream across snacking and beverage, consistently becoming an included flavor in brand line-ups. Continuing the tropical fruit trend, recent insurgents like passion fruit, guava and dragon fruit are seeing more shelves. Tropical tastes are gaining shopper interest, providing a lot of upside for incremental growth and innovation.
Exotic indulgence
Six months ago Dubai chocolate wasn’t on the map and its ongoing popularity proves it was more than just a viral sensation. At a time when the price of many staples continues to rise, shoppers are increasingly reaching for attainable indulgences, especially ones with an international flair. Asian ingredients like matcha, lychee and boba have led the way and are bringing global flavors to more local markets.
Functional Fungi and Friends
Adaptogens, nootropics, botanicals. Shoppers are increasingly seeking foods that effect mood and support their overall well-being. While some natural compounds like caffeine and ginkgo biloba have been found in U.S. markets for a long time, additions like ashwagandha, lion’s mane, cordyceps and hemp/THC are driving innovation in beverage. Similarly, beverage as well as snack continues to see an increase in pre- and pro-biotic with date syrup and alternative sweeteners providing manufacturers with more options to align with consumer wellness priorities.
Learn more about Taylor Pass Mānuka honey.
Thinking outside the box
While most of the innovation at the Summer Fancy Food Show was happening within categories, don’t overlook packaging. New innovations – olive oil in an aluminum-lined stand-up bag, oak milk slices ready for re-hydration, s’mores in a canister – are reducing shelf footprint, increasing space efficiency and creating a smaller carbon footprint. That brand-driven innovation is a win for retailers, for consumers and the environment.
Building an authentic brand
With so many innovative brands looking to break through, building velocity is more challenging than ever. At a time when only 15 percent of emerging brands achieve their objectives, having the expertise to navigate the retailer landscape is crucial to winning in the market.
Learn how FDM, Advantage Solution’s brand incubator, creates customer connectivity, shares actionable insights and leverages a unique position at the center of commerce to help you win in the marketplace. Contact FDM today.
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