Fancy Food 24/7: Trends on the Radar

The Specialty Food Association kicked off its Fancy Food 24/7 event with a preview of trends on the radar heading into the digital event, which runs through October 8.

On the last day of the event, the SFA Trendspotter panel, a group of retail and foodservice buyers, market watchers, food educators and writers, chefs, and other industry professionals, will reveal the official trends of Fancy Food 24/7, indicating how these early predictions stood up or if other trends emerged, said Denise Purcell, SFA’s vice president, content and education, who hosted the preview.

“The Trendspotters’ findings will set the stage for trends we are predicting heading into 2022,” Purcell added. 
 
The trends preview is based on the Trendspotters’ findings throughout 2021, category forecasts from the latest SFA State of the Specialty Food Industry annual research, and new products on display at Fancy Food 24/7. Here are some of the trends on the radar for the event:

Diversity-owned products. Socially conscious shoppers are choosing to support brands that align with their values. According to SFA’s recently released Today’s Specialty Food Consumer research, 19 percent of all consumers surveyed like to shop where the store features products from diverse companies, whether woman-, Black-, LGBTQ+, veteran-owned, and so on. That number skews higher with specialty food consumers specifically and especially with young consumers in Gen Z. In addition to helping support these suppliers, carrying these specialty food products can be a gateway to attract young consumers. 

Cooking ingredients. A major driver in current trends is the continuing impact of COVID on consumer behavior. “Consumers are eager to get back out there but aren’t expected to necessarily abandon even some of the skills they picked up over the past year and a half,” said Purcell. “We expect to see more of a mix of cooking and dining out—and as a result many cooking ingredient categories will continue to fare well.”

• Seasonings. According to SFA’s annual State of the Specialty Food Industry, 2021-2022 Edition, some categories experienced a distinct COVID lift off. Seasonings grew nearly eight times faster in 2020 than in 2019. The category is forecasted to grow over the next five years with a compound annual growth rate of 7.6 percent, compared to 3.6 percent pre-COVID. Innovations and and flavor trends in the category include Asian, Latin/Mexican, and Middle Eastern spice blends; more flavored salts; single origin spices; smoked flavors; more spice rubs, and wild foraged ingredients.
• Oils and vinegars. COVID reinvigorated this flat, mature category as people embraced home cooking. Trends that will drive its continued growth include flavored oils; coconut oils; and coconut vinegars, which are staples in Asian and Indian cuisines; as well as fruit-infused vinegars.
• Pasta and pasta sauce. Two more categories influenced by COVID-era habits are pasta and pasta sauces. Shelf stable pasta, according to the State of the Specialty Food Industry research, grew 90 times faster in 2020 than 2019. After stagnating due to low-carb and keto-friendly diets, it recently became a home cooking staple. Expect to see more gluten- and grain-free varieties in refrigerated pastas, and new shapes and sizes added to the U.S. market in shelf-stable pastas. Pasta and pizza sauces will also grow, forecasted to have a 7.1 percent CAGR between 2022 and 2025, versus 4.4 percent pre-COVID. Trends driving the category include heirloom tomatoes and local/regional brands.
• Baking mixes and flours. Home baking experienced a rebirth during stay-at-home mandates and its popularity will continue. Between 2019 and 2020 alone, the category grew 35 percent and it’s forecasted to reach a compound annual growth rate of 6.4 percent by 2025. Among innovations and flavor trends are grain-free and alternative flours including fava bean, chickpea- and flax varieties, as well as reduced sugar mixes and products made with upcycled ingredients that would have otherwise gone to waste.

Comfort food. Classic and comfort items like ice cream sandwiches, deviled egg seasoning, and French onion soup, are becoming more prevalent, likely a direct result of a year and a half filled with the global pandemic, social and political unrest, and economic concerns. Products such as plant-based chicken nuggets, Bolognese sauce, and oat butter popcorn extended the comfort food trend to consumers seeking meat or dairy alternatives. 

The Trendspotter Panel’s session, Trends from Fancy Food 24/7, will be held on Friday, October 8, at 11 a.m. EST. Go here for the full event education session schedule.

Related: Mintel's Bartelme on the Needs of Pandemic-Era Consumers; Lebanese Grocery in NYC Gets a Boost From Nonprofit.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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