The Summer Fancy Food Show returned for the first time since 2019. It has gained a reputation for being the place to spot the next big flavors and foods.
The SFA's trend spotters said new noodle shapes are hitting the U.S. market, such as cascatelli, a j-shaped pasta with ridges. Pasta makers are also experimenting with different flavors and ingredients. Greenomic Deli, for example, showed off cacao-infused pasta as part of its Good Hair Day line.
The latest plant-based foods aren't milk or meat substitutes. Instead, they're about giving people another way to indulge in comfort foods, according to the SFA. Companies presented their takes on the breakfast favorite, playing with both packaging and ingredients. Happy Grub presented its squeezable instant pancake mix, designed for parents and children to use together. Jus Chill International's pancake mix swaps out traditional all-purpose flour for a flour made from breadfruit, a starchy tropical fruit it sources from Jamaica.Wellness culture introduced shots of apple cider vinegar to many Americans' daily routines.
Tait Farm Foods said its shrubs can be used as a cocktail or mocktail mixer. Newcomer Shrubbly Superdrink showed off its shrubSpirits-inspired flavorsCocktails and food culture have always gone hand-in-hand, but now the relationship might be getting even more intertwined.
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