Seen at the Summer Fancy Food Show Day 3

The final day of the Summer Fancy Food Show in New York City revealed more new products and innovations on display. Following are some examples spotted by the editors of SFA News Daily:

• The Barreled Bee Buzz Sticks are a new take on a cocktail-inspired confection. Barrel-aged honey is combined with local spirits in flavors inspired by the owner’s favorite cocktail recipes.

• Collettey Cookies’ owner Collette Divitto was born in 1990 with Down syndrome. After becoming interested in baking, she grew a business that today sells 250,000 cookies per year and creates jobs for people with disabilities.

• Jesha’s pancake and waffle mix made with sourdough starter, water, and ancient grains. Sourdough fermentation adds nutrients to the mix and supports gut health, while also being low glycemic with anti-inflammatory properties.

• Maury’s Hive Tea combines whole-leaf tea infused with premium granulated honey in one tea bag.

• Mike's Organic Curry Love's extensive range of plant-based curry sauces including Green Thai Curry and Penang. The company produces its products with a commitment to regenerative farming practices and fair-trade sourcing.

• Næra Snacks introduces a seafood snack made from wild-caught sustainably harvested Icelandic haddock that is dried. The snacks, available in Wasabi flavor, also contain Nordic butter and are high in protein, omega 3s, calcium, and vitamin B12. Made using renewable energy and packed in recyclable packaging.

• PLANT vegan collagen from Rawga is available in three varieties: powder, which is rich in vitamin C; liquid with biotin, which is high in seven types of vitamin B; and jelly form, which is high in vitamin D.

• Sh’mallow offers marshmallows available in an aerosol spray can, similar to whipped cream, used in drinks like cocoa, desserts, ice cream, or s’mores.

Related: Seen at the Summer Fancy Food Show, Day 2; The Goods Mart's Krupa Explains How She Buys

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Seen at the Summer Fancy Food Show Day 2

The editors of SFA News Daily spotted several new products and innovations on day 2 of the Summer Fancy Food Show, which has been running since Sunday, June 25, at the Javits Center in New York City. Following are some product examples:

• Cornhusker Kitchen Gourmet Duck Fat Spray, available in 7-ounces; adds a rich flavor and has a high smoke point. Booth #4826

• Evergreen Chocolate & Zucchini Mini Waffles, frozen waffles similar in taste to chocolate zucchini cake but made with real vegetables and 6 grams of protein. Booth #5664

• Maine Grains Organic Oat Milk Bar, an organic bar using local Maine oats and oat milk for a vegan “milk” chocolate bar that won two 2023 sofi Awards. Booth #6448

• Mamame Whole Foods Tempeh Chips made with Indonesian traditional tempeh. Instead of soybeans, Mamame uses non-GMO black-eyed beans in its tempeh, which is then thinly sliced and cooked in coconut oil. Booth #4879

• Mantis Sweet Heat BBQ dust in powdered form can be used for barbecue but also in dips, on popcorn, and to rim a cocktail glass among other uses. The owners, who have been impacted by their son's kidney disease, give 10 percent of sales to The Kidney Project to support artificial kidney development. Booth #4507

• Michele’s Granola Butter. This woman-owned company has created a new way to enjoy granola—as a spread. Original Oat & Nut Butter and Maple Pecan Oat & Nut Butter are made with blended toasted oats, coconut, nuts and a touch of pure maple. Booth #6022

• Pasta Noodles Co. Rapid Cook Meals, packaged in small portable containers these rapid-cook pastas use steam tech to cook without cookware. Ready in less than 3 minutes by adding hot water. Available in Classic Marinara, Spicy Marianara, and Mac and Cheese. Booth #1777

• Pinsa Love frozen Roman-style pizza, including new plant-based Rustica Pinsa. Booth #6351

• Tochi Popcorn in four Asian flavors, Salted Egg, Black Sesame, Black Milk Tea, and Ube. Co-founder Dina Shi used popcorn as a versatile blank canvas to deliver the flavors she grew up eating. Shin and co-founder siblings Ian and Marc Seah, have made it their mission to open up a dialogue for cultural appreciation and celebration through delicious and conscious snack foods. Booth #1336B in the (included) area of the Diversity Pavilion.

• Wine Chips, chips with flavors like Dry Aged Ribeye and Blue Cheese, meant to be paired with wines. Newest flavors include furikake chips meant to be paired with sake. Booth #242

Check tomorrow’s edition of SFA News Daily for more on-trend and innovative products found at the Summer Fancy Food Show.

Related: Retailers Share Momentum-Gaining Trends; SFA Honors Lifetime Achievement Award Winners, Hall of Fame Inductees.

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Lemon Meringue Butter Cake

This moist and fluffy butter cake is bursting with bright lemon flavor, topped with a crispy toasted meringue that practically melts in your mouth. Talk about one unique dessert!

So you’ve heard of lemon meringue pie… but what about lemon meringue cake? It’s the delicious dessert mashup you never knew you wanted, combining a tender lemon butter cake with swirls of crispy meringue.

This recipe was created in partnership with Amoretti (Use coupon code LOVEANDOLIVEOILFREESHIP for free shipping on your order!) All opinions expressed here are my own.

Baking is as much about texture as it is flavor, and one of my favorite tricks to elevate baked goods is to introduce a textural contrast, in this case via a crispy meringue topping.

I’d actually brainstormed and tested a lemon meringue blondie a few years back, which proved frustratingly problematic (the blondie wouldn’t fully bake with the meringue topping, I still have no idea why).

So when I decided to attempt a cake with a similar meringue topping, I pulled out my first test cake from the oven fully expecting an underbaked disaster.

Disaster it was not.

I was pleasantly surprised, as I fully expected this one to give me a lot more trouble (though I still tested it a few times, tweaking the flavors and the proportion of cake to meringue [my first cake was like 4 inches tall, no exaggeration]).

In the end, the butter cake base bakes perfectly in the time it takes for the meringue to get golden brown and crispy, and the result is ever so satisfying, both tastefully and texturally.

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Seen at the Summer Fancy Food Show Day 1

The editors of SFA News Daily have identified several innovative and on-trend products on display at the 2023 Summer Fancy Food Show, which opened yesterday at the Javits Center in New York City. Here are some examples spotted on day 1 of the Summer Show, which runs through Tuesday, June 27.

• AnnaMaria & Altro Food shelf stable plant-based burgers, sausage, taco meat, nuggets, and meatballs, imported from Italy. Packaged as shelf stable powdered mixes, the gluten- and soy-free mixes are high in protein and fiber. Users add water, oil, form and cook. Booth #5447

• Edie’s for Everybody, founded in 2020 in the San Francisco Bay Area, produces vegan and organic sunflower seed butter cups with Asian-inspired fillings, including dark chocolate black sesame, white chocolate matcha, white matcha Vietnamese coffee, and white chocolate chai. Booth #1336 in the (included) area of the Diversity Pavilion. 

• Fauxmosa alcohol-free mimosa, a blend of chardonnay, sauvignon blanc, and grenache grapes, fruit juice, botanical flavors, an apple cider vinegar. Booth #5620

• Fine Italian Food Mantova Poke Spray Oils, in an eco-friendly dispenser. Available in five flavors to season poke: Avocado Oil, Avocado Oil with Lime & Pink Pepper, Avocado Oil with Yuzu, Toasted Sesame Oil and Soy Sauce. Booth #1552

• Foodberry’s food technology platform transforms fresh foods into convenient snack products. Foodberry’s proprietary technology replicates nature's ability to wrap and protect fresh, high-moisture content foods (like yogurt, nut butter or hummus,) with plant-based coatings made from fruit & vegetable fibers. Booth #4949

• Heray Spice, a minority-owned brand created to celebrate the cultural heritage of its Afghan founder. Heray prioritizes responsible sourcing and sustainable farming methods and works closely with local farmers to ensure fair trade practices. Booth #4840

• Krill Arctic Meat. Krill, a seafood largely unfamiliar in the U.S., is higher in protein than other fish, meat, poultry and is a pure source of Omegas 3 and 6. Booth #4820

• Nowhere Bakery gut-friendly cookies made with minimally processed ingredients and zero refined sugars. Nowhere Bakery's cookies feature ingredients like creamy almond butter, organic cassava flour, and organic dark chocolate chips sweetened with low-glycemic coconut sugar. Each batch of the gluten- diary- soy- egg- grain and soy-free cookies is stored and shipped frozen. Booth #1336E in the (included) area of the Diversity Pavilion. 

• Sayso craft cocktail tea bags, natural, dehydrated ingredients available now in pouches made from post-consumer recycled materials that can be infused in cold water to create a cocktail or non-alcoholic drink. Booth #5716

• Side Project Cheesesteak Jerky. Founder Marcos Espinoza works with celebrity chefs to create is artisan meat snacks, this one an on-the-go homage to the iconic Philadelphia sandwich. Booth #1336A in the (included) area of the Diversity Pavilion. 

Check tomorrow’s edition of SFA News Daily for more on-trend and innovative products found at the Summer Fancy Food Show.

Related: Crunchy Snacks, Soups, Breakfast with Benefits Top Summer Fancy Food Show Trends on the Radar; How I Buy: Q&A With Ernesto Otero, MOM’s Organic Market.

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Crunchy Snacks Soups Breakfast with Benefits Top Summer Fancy Food Show Trends on the Radar

As the Specialty Food Association opens its Summer Fancy Food Show today in New York City, several trends related to indulgence, health, and convenience have emerged among the thousands of products exhibitors will showcase through June 27 at the Javits Center. The SFA Trendspotter Panel identified some as the top trends of 2023 and they continue to gain momentum as new products come to market. Others have emerged from category forecasting in SFA’s newly released research, State of the Specialty Food Industry, 2023-2024 Edition.

The SFA Trendspotter Panel, made up of retail and foodservice buyers, market researchers, chefs, food writers and educators, and other industry professionals will be working throughout the Show’s three days, reporting on strengthening and emerging trends. On Tuesday at 11 a.m., Trendspotter representatives will join a panel discussion on trends from the Summer Show on the Big Idea Stage on Level 3.

Following are examples of products that fit trends currently on the radar. You’ll find more examples throughout the exhibit halls and on the SFA Fancy Food Show App.

Crunchy Snacks. Salty snacks, including chips, popcorn, and pretzels, hit the top spot in best-selling retail categories for the first time, according to SFA’s brand new State of the Specialty Food Industry research, 2023-2024 edition. A return to more social events and entertaining is driving sales as is the fact that personal indulgence has proven to be pandemic- and inflation-proof. Here are some examples at the Summer Fancy Food Show:

• Pretzel Pete’s Seasoned Pretzel Medleys Topzels, crushed pretzels to use on ice cream, yogurt, oatmeal, and more. Booth #5430

• Sal de Ibiza Chips La Vie en Rose, potato chips kettle fried in sunflower oil and finished with fleur de sel and rose petal flakes. sofi Winners display, Hall D

• Wine Chips Furikake Private Reserve Wine Chip, chips flavored with furikake and meant to be paired with sake. Booth #242

Soups, Refrigerated and Frozen Entrees for Convenience. One of the SFA Trendspotter panel’s top picks for a 2023 trend, convenience remains king and is taking the form of fast meals like soup, refrigerated and frozen entrees. Examples:

• 18 Chestnuts Vegan Soups Roasted Cauliflower soup, part of a line of shelf-stable, gluten-free vegan soups. Booth #6342

• Pasta Noodles Co. Rapid Cook Meals, packaged in small portable containers these rapid-cook pastas use steam technology to cook by adding hot water. Booth #1777

• Simply Spanish Paella, made in small batches weekly using traditional recipes in seafood and vegan varieties. Booth #1674

Seasoning in New Forms and Functions. Related to trends in convenience and easy, no-mess, no waste prep, seasonings are hitting the market in new powder and spray forms. Examples:

• Cornhusker Kitchen Gourmet Duck Fat Spray adds a rich flavor and has a high smoke point. Booth #4826

• Fine Italian Food Mantova Poke Spray Oils, available in five flavors in an eco-friendly dispenser to season poke. Booth #1552

• Mantis Sweet Heat BBQ Dust is a powder that can be used for barbecue but also in dips, on popcorn, and to rim a cocktail glass among other uses. Booth #4507

Ready-to-Drink Tea and Coffee. Continuing a sales wave that began with a Covid boost, refrigerated RTD tea and coffee is forecast to be a top grower in the newly released State of the Industry research, driven by non-dairy and functional varieties and tropical flavors. Examples:

• Bahari Iced Teas made with tea sourced from Kenya in flavors like Iced Bloody Mary, tomato iced black tea. Booth #6357

• Bandida Horchata Cold Brewed Coffee, a dairy-free version of the creamy rice drink. Booth NEW NOW NEXT

• Vando’s Naturals Niron’s Sparkling Iced Espresso made from wood fired roasted beans. Booth #755

Alcohol-Free Cocktail Culture. Non-alcoholic beverages continue as a trend since the Winter Fancy Food Show in January, giving consumers sophisticated craft alternatives to traditional cocktails. Examples:

• Bluestem Botanicals Cocktail and Mocktail Kits, containing seasonal farm-grown herbal mixers and recipes for craft drinks. Booth #4842

• Sayso craft cocktail tea bags, available in new pouches made from post-consumer recycled materials. Booth #5716

• Seraphim Social Beverage Cacao Calm + Clear, a wine alternative and wellness drink that contains botanical ingredients and cacao. Booth NEW NOW NEXT

Breakfast with Benefits. The most important meal of the day is getting even more of a healthful boost with added nutrients, upcycled products, and cleaner ingredients. Examples:

• Hidden Foods Co. Homestyle Pancake Mix, nutrient-packed and sweetened with the natural sugar in fruits and vegetables. Booth #4412

• Renewal Mill’s Seven Sundays Upcycled Corn Four Cereal, made with an Upcycled Certified ingredient, this cereal uses white corn flour, a byproduct of the cornmeal milling process. Booth #5125

• Witzi’s Raw Granola, grain- and gluten-free granola is available in new Lemon Raspberry and Chocolate Honeyberry flavors. Booth #4827

Related: Summer Fancy Food Show Edition of Specialty Food Now Available; Fancy New York Pitch Slam Finalists Named.

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Pistachio Blondie Ice Cream Sandwiches

Two layers of tender white chocolate blondie sprinkled with crunchy chopped pistachios, with a layer of creamy no-churn pistachio ice cream sandwiched in between.

If you loved last summer’s malted fudge brownie ice cream sandwiches, you’ll love this white chocolate pistachio blondie version! I’m obsessed with all things pistachio and these ice cream sandwiches are everything I’ve been craving.

I love ice cream sandwiches… all the goodness of ice cream without the mess.

They satisfy the ice cream craving without dirtying an ice cream scoop or even a bowl or spoon (all you really need is a napkin because yes, they can get drippy if you don’t eat them quickly enough).

Still, it’s so satisfying to reach into the freezer and grab a pre-cut square and dig in.

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Strawberry Banana Bread

Moist, flavorful banana bread studded with chunks of fresh strawberries, a hint of cardamom, and brushed with a sweet strawberry glaze.

Take your favorite banana bread recipe to new heights with fresh strawberries for a flavorful twist you’ll simply adore. The sweet strawberry glaze on top is—literally—the icing on the cake!

The theme of this spring’s recipes is red and yellow, apparently. Strawberry + lemon, strawberry + passionfruit, and now, strawberry + banana.

I can’t help it if strawberries are just so darn versatile, it’s one of the reasons they are one of my favorite ingredients to bake with.

Unfortunately this recipe used the last of my spring berries, marking the official end of strawberry season here in Tennessee.

I was lucky to get in two good picking sessions this year, though all the rain we’ve had has made the season particularly short (the last time we went, half the fruit in the field was rotten. It was very sad, indeed.). Still, I managed to get 3 good strawberry recipes out of them, which I certainly consider a successful strawberry season!

And actually, make that 4 good recipes, I forgot I’ve got something chilling in the freezer that’ll ultimately work with all different kinds of fruit, not just strawberries, so I’ll be sharing that one later this summer.

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