Winter Fancy Food Show 2012: Day 3 Coverage
Celebrations, art and the greater good.user rating
Three days and 80,000 products later—okay, maybe we didn't get to all 80,000—this year's Winter Fancy Food Show has come to a close. The nonstop sampling and schmoozing we've seen here means more new products to come to your specialty grocery store shelves in the not-too-distant future, thanks to some 1,300 exhibitors showing off their new wares.
Some companies have taken the opportunity to turn the event into a celebration of milestones. The Republic of Tea celebrated its 20th anniversary with the limited release of its Celebration Tea, a blend of high-grown ceylon black tea leaves, sweet white wine grapes, flowers and essence of Champagne. Cypress Grove Chevre, famed for its award-winning Humboldt Fog goat's milk cheese, also hits 20 years in 2012. The cheesemaker featured a "confessional" booth, where visitors could share the memory of their first time ... tasting Humboldt Fog. ("I confessed" stickers included.)
Creativity draws a crowd, and some vendors took the notion of "food is art" to a literal level. Nuubia Chocolat, maker of environmentally responsible gourmet confections, got molded a towering architectural structure with realistic beams and gears all made from chocolate. Italco Food Products' spice master, Tim Ziegler, created a stunning landscape of red, yellow, green and brown spices, featuring dozens of varieties, from ancho chiles to za'atar.
Art met purpose at Numi Tea's booth, which featured a barren sapling dubbed "The Giving Tree" with a sign that beckoned passersby to adorn it with paper leaves. Attendees were encouraged to write on a leaf how they'd like to give back to the world in 2012. The clever and thoughtful activity brings attention to the teamaker's philanthropic efforts in local communities and around the world. With innovative products, creative flavors and meaningful missions, 2012 looks like it's going to be a great year in specialty foods. Keep up with foodspring.com for the latest news, products and trends in the world of gourmet goods.—Eva Meszaros