According to MenuData specialty food continues to be a thriving category, with sales projected to grow 5.5% this year, driven by a fusion of premiumization, health-focused innovation, and bold global flavors. The 2025 Winter Fancy Food Show showcased an impressive array of artisanal creations, emerging brands, and innovative takes on traditional favorites.
From prized Iberico ham from Spain and wagyu beef to creative startups redefining snacks, the show was a feast for both the palate and the imagination. Below, we break down the standout trends that will shape the specialty food landscape in 2025 and beyond.
Supercharged Protein and the Era of Zero Carb
Health and wellness dominated the conversation, with a particular focus on protein-rich and ultra-low-carb foods. These innovations push the boundaries of familiar formats, making protein-packed options more accessible and indulgent. Ice cream, noodles, and even candies are being transformed into functional, high-protein offerings, with many products delivering double-digit protein per serving.
Notable products:
- Miracle Noodles: Konjac (a plant-based fiber) noodle varieties with 1g net carbs
- Two Spoons Ice Cream: Keto-friendly with 3-9g of protein and 3g net carbs per serving
- Bean Vivo Salad Protein Booster: 10g protein per serving
Rethinking Cacao: The Rise of Alternatives
With a global cacao shortage, particularly in West Africa which produces 60% of the world’s cocoa, brands are exploring creative chocolate substitutes like carob, ube, and even smoked brown rice flour. These alternatives deliver the rich flavor profiles consumers crave while meeting sustainability and cost challenges.
Innovative options:
- Missy J’s Carob Bites
- Galleon Chocolate (made with ube)
- Brown Rice Café: Organic roasted brown rice “hot chocolate”
Asian Favorites Reimagined as Snacks
Asian cuisine continues to inspire, especially at the Winter Fancy Food Show, with traditional favorites like pho, ramen, and boba now available as convenient snacks and ready-to-eat options. These products bring authentic flavors into new, accessible formats, making them perfect for today’s on-the-go consumer.
Highlights include:
- Side Project Jerky: Pho-flavored jerky
- Sach Tandoori Paneer: Indian-inspired snacking cheese
- Meada-En Boba Mochi: Chewy and sweet
- Gluten Free Meister: Shoyu ramen in a camp-friendly package
K-Food: The Next K-Wave
Korean food is the latest cultural export taking the world by storm. From tteokbokki and kimbap to seaweed chips and crispy squid snacks, Korean cuisine is making a big splash with a variety of chewy, crunchy, and umami-rich offerings.
Must-try products:
- Dongwoon Cheese Topokki prepared in microwave
- Arawoom Crispy Squid snackable fried calamari
- Alloot Korean Bibimbap defrost and ready to eat
- Dongwon Seaweed Chips tempura fried seaweed
Chili Crisps: America’s Growing Obsession with Heat
Chili crisps continue to redefine how Americans enjoy spice. These oil-based condiments, originating from Chinese cuisine, offer layers of heat and texture with regional twists, from garlic chunks to Hawaiian-inspired spices.
Top brands to watch:
- Mama Volcano Garlic Chili
- Hot Boi Chili Oil Garlic Crunch
- Tasting India Bombay Chili Crunch
- Sao Noi Chili Oil Original
Konjac: A Rising Superfood
Already a staple in Asian diets, konjac is gaining traction in North America for its health benefits and versatility. The glucomannan fiber in konjac can be good for digestion, lowers your blood sugar and lowers cholesterol. It is also good for your heart, helps with weight loss and more.
Consumers Asia have been enjoying the benefits of this super food for centuries. This naturally gluten-free, low-carb ingredient is being used in noodles, snacks, and even collagen-infused snacks.
Exciting products:
- PacPac Snacks: Traditional konjac treats
Konjac Junkie: sweet snacks that are similar to fruit leathers and savory snacks similar to jerky
KLDSCP Foods Rice: Made with beans and konjac for a keto-friendly twist
Everydaze Essential Collagen Solution
Premiumization and Beyond: What’s Next?
The show also highlighted a shift toward premium experiences, from super-premium fruits like $16 pink pineapples and $3 strawberries to products designed to surprise and delight. Emerging brands are exploring bold global flavors, new textures, and functional benefits that make everyday eating more exciting.
Here’s what we expect to see more of moving forward:
- Functional Foods Expansion: Collagen drinks, great tasting nutrient dense beverages, and nutrient-packed snacks will see increased demand.
- Sustainability and Concentrates: Expect more shelf-stable, concentrated products like powdered kombucha packets and flat-packed dehydrated nut milks, which reduce packaging and water waste.
- Fiber as the Next Frontier: With foods focused on gut health and digestion remaining top of mind, fiber-enriched products like brown rice “coffee” (Brown Rice Café), or healthy chocolate sweetened with fiber packed dates (Spring & Mulberry) may become the next big trend.
The 2025 Winter Fancy Food Show proved that the specialty food industry is anything but stagnant. With an emphasis on premium quality, health, and cultural exploration, it’s clear that the future of food is bold, thoughtful, and undeniably delicious.
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