Indian cuisine, grains among top food trends
The National Association for the Specialty Food Trade (NASFT) said a panel of experts identified five key trends during NASFT's 56th Summer Fancy Food Show in New York, N.Y. Officials said the show featured 2,400 domestic and international exhibitors with as many as 180,000 products including artisanal cheeses, savory snacks, frozen desserts, ethnic sauces and dark chocolate.
NASFT said its experts picked five leading product trends:
Great Vinegars – Innovative flavors include: Hibiscus, Walnut Champagne, Peach Balsamic, Lime Rice, and Apple Ice Wine Vinegar.
Indian Products – Unexpected creations: Curry Ketchup, Cashews & Cream Cooking Sauce, Tandoori Chicken Naanwich, and Tikka Masala Marinara.
Grains, Nuts & Seeds – Sweet and savory items make up this category with Flax Seed Crackers, Oat and Corn Cakes, Pumpkin Palooza Nut Confections, and Lentil Chips.
Squash, Pumpkin and Sweet Potato – These fall favorites are showcased in Pumpkin Salsa, Butternut Squash Pasta Sauce, Sweet Potato Butter, Butternut Squash Tart, and Sweet Potato Chocolate.
Handcrafted Local Heritage Foods – Soups, pickles and sweets including Linekin Bay Lobster Corn Chowder, Brooklyn Pickles, Wild West Steak Rub and Sticky Toffee Pudding offer fresh takes on classics.
Other emerging trends identified are fig products, including a cabernet wine and fig preserve; unusual teas infused with turmeric and cardamom; and specialty flavored honeys such as chestnut, lime, pine and raspberry.
NASFT said its trendspotters included Fran Carpenter, Parade Magazine; Faith Durand, Apartment Therapy: The Kitchn; Nancy Wall Hopkins, Better Homes & Gardens; Sara Moulton, chef, cookbook author and Good Morning America food personality; Rachel Mount, O Magazine; Kara Nielsen, Center for Culinary Development; Denise Purcell, Specialty Food Magazine; Jenna Zimmerman, Food Network.
NASFT said its experts picked five leading product trends:
Great Vinegars – Innovative flavors include: Hibiscus, Walnut Champagne, Peach Balsamic, Lime Rice, and Apple Ice Wine Vinegar.
Indian Products – Unexpected creations: Curry Ketchup, Cashews & Cream Cooking Sauce, Tandoori Chicken Naanwich, and Tikka Masala Marinara.
Grains, Nuts & Seeds – Sweet and savory items make up this category with Flax Seed Crackers, Oat and Corn Cakes, Pumpkin Palooza Nut Confections, and Lentil Chips.
Squash, Pumpkin and Sweet Potato – These fall favorites are showcased in Pumpkin Salsa, Butternut Squash Pasta Sauce, Sweet Potato Butter, Butternut Squash Tart, and Sweet Potato Chocolate.
Handcrafted Local Heritage Foods – Soups, pickles and sweets including Linekin Bay Lobster Corn Chowder, Brooklyn Pickles, Wild West Steak Rub and Sticky Toffee Pudding offer fresh takes on classics.
Other emerging trends identified are fig products, including a cabernet wine and fig preserve; unusual teas infused with turmeric and cardamom; and specialty flavored honeys such as chestnut, lime, pine and raspberry.
NASFT said its trendspotters included Fran Carpenter, Parade Magazine; Faith Durand, Apartment Therapy: The Kitchn; Nancy Wall Hopkins, Better Homes & Gardens; Sara Moulton, chef, cookbook author and Good Morning America food personality; Rachel Mount, O Magazine; Kara Nielsen, Center for Culinary Development; Denise Purcell, Specialty Food Magazine; Jenna Zimmerman, Food Network.
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