Day 2 of the Fancy Food Show was far and away the busiest. Here’s an inside look at The Food Institute & SFA stage.
One of the more vivid collaborations was between SNAX-Sational Brands and their candy- and cereal-licensed popcorns, mixing flavors and textures for a sweet treat.
Do you consider yourself a fun-guy (or gal)? Mushroom and umami flavors were everywhere – every aisle, every origin.
Hybrid NA drinks are trending; many vendors featured products focused on appealing to the drinking crowd when they want an NA option. Some, like Kristina Roth’s Mixoloshe, don’t spend much time marketing specifically to NA sectors (Mixoloshe was also featured on the our livestream coverage).
Can’t beat the classics. Re’al Infused Exotics laid some mango-glazed chili shrimp on the staff.
Rare Hawaiian featured several varieties of Hawaiian honeys – eminently spreadable and delicious. The lemon and chili varieties were quite popular.
Three Sisters Meats is a second-generation family-owned business specializing in chorizo. For every plant-based meat available, there were beef-sourced equivalents up and down the aisles.
Seizing upon #Foodstalgia, the Gel-Shotz company offers alcohol-flavored gelatin for NA options (or simpler, healthier mixes for the real thing).
In a rare moment of quiet, several booths from the International Pavilion can be seen.
Sometimes you stumble upon something unexpected. As ESG initiatives grow more crucial to reach ideal consumers, companies like Wyke Farms are making good. Wyke’s Ivy’s Reserve cheddar is the world’s first certified carbon-neutral cheddar.
More on the NA/alcoholic hybrid. Wilderton focuses on NA botanical spirits that pair well with flavored tonic waters and work equally well with the real thing.
Jelly Belly had one of the largest displays and had to warn people away from the display with handwritten signs. No sampling here, even as the #Foodstalgia hunger pangs took hold!
At the end of another great day of coverage, Food Institute CEO Brian Choi and senior editor Jordan Wiklund share insights (and truffle fries) at the hotel.
Subscribe to The Food Institute Newsletters to enjoy more quality content like this delivered to your inbox.