5 Top Trends at the Summer Fancy Food Show

The Trends

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1. Booze-Infused Foods

Wine-, beer- and alcohol-laced foods were everywhere at the show, in crackers, chocolates, snacks and even olives.

• Anette’s Chocolates
  Chili Lime Tequila Tortilla Brittle
• Stonewall Kitchen 
  Roasted Peach Whiskey Sauce
  
• Happy Goat
  Happy Goat Scotch Caramel Sauce
  
  

2. Cherries Blossom

Cherry is the “it” flavor of the moment, thanks in part to its antioxidant value. Nearly every food type, from teas to jams, was touting the fruit; in Bada Bing Cherries we found a natural makeover to replace that less-than-healthy childhood classic: the maraschino cherry.

• Tillen Farms
  Bada Bing Cherries
• The Gracious Gourmet
  Spiced Sour Cherry Spread
  
• Honest Tea
  CocoaNova Cherry Cacao Tea

3. DIY Kits

Assembly kits for baked foods and the like are forever popular with time-pressed home cooks. But there's a new batch of DIY kits that allow the adventurous a chance to make their own cheese, or even grow their own mushrooms. 

• Back to the Roots
  Grow Your Own Mushroom Garden
  
• Roaring Brook Dairy
  Mozzarella Cheesemaking Kit
  
• My Cup of Cake
  My Cup of Cake Chocolate Souffle Kit
   
  

4. Popcorn Popping Up

Among endless aisles of snacks at the Fancy Food Show, popcorn was a standout—whether mixed with chocolate as a sweet treat or in savory flavors such as wasabi, ginger or truffle.

• 479 Degrees
  Black Truffle + White Cheddar Popcorn,
  
• Metropolitan Bakery
  Bourbon-Infused Popcorn
  
• Crave Canyon
  To Be Eaten Gingerly,
  Wasabi-San
  

  

5. Japanese-Inspired Eats

The exotic flavors of Japan are touching teas, cooking sauces and candy.

• Bissinger’s Handcrafted Chocolatier
  Lemon Ginger Yuzu Gummy Pandas
  
• Argo Century
  Tonton Hibachi Japanese Steak and
  Barbecue Sauce with Sake
  
• Rishi Tea
  Matcha & Sencha Tea
  
  

The Trendspotters

Bonnie Benwick, The Washington Post; Rachel Mount, O, The Oprah Magazine; Joan Nathan, author and contributor to The New York Times; Nycci Nellis, The List Are You On It, Foodie and the Beast Radio; Kara Nielsen, The Center for Culinary Development; Denise Purcell, Specialty Food Media/foodspring.com; Miri Rotkovitz, About.com; Nancy Wall Hopkins, Better Homes & Gardens; Diane Welland, food and nutrition writer, Relish, Clean Eating and other publications; Joe Yonan, The Washington Post