From chocolate chip hummus to everything bagel-flavored yogurt: the seven latest food trends, coming soon to a grocery store near you.
Last month, more than 47,000 people flocked to New York City’s Javits Center to get a taste of what’s new, next and hot in the world of food at the Summer Fancy Food Show.The bi-annual convention welcomed more than 2,670 exhibitors who were there to showcase their small-batch products to buyers and industry professionals.More than just unlimited samples surfaced from the event. Louise Kramer, communication director for the Specialty Food Association, says the show is an epicenter for emerging food trends.“It’s really about what’s next in food,” Kramer said. “Sometimes these products might land on a store shelf six months from now or even a year from now.”Curious as to what you’ll be seeing at the market this year and into next? Kramer broke down the top trends from this summer’s Fancy Food Show.
(AP Photo/Julie Jacobson)
AP Photo/Julie Jacobson
‘Everything’ goes beyond the bagel
Everything bagels are beloved by many for their savory topping of poppy, caraway, sesame, salt, garlic and onion. And now that flavor bomb is no longer limited to breakfast. According to Kramer “everything” is popping up in everything — from yogurt to nut mixes, “and even an everything bagel hummus.”
(Thinkstock)
Thinkstock
Savory yogurt “We’re used to having yogurt with fruit and sweetness in it, maybe topped with granola,” Kramer said. But at the Fancy Food Show, yogurt was anything but sweet. In addition to everything bagel-flavored yogurt, there was beet yogurt and yogurt topped with puffed lentils. Spicy granola even made a splash — to add a crunch to all of the savory options.
(John Minchillo/AP Images for Chobani)
John Minchillo/AP Images for Chobani
Sweet hummus
Hummus is most commonly consumed with pita chips and crudités — but not the latest varieties. At the Summer Fancy Food Show, Kramer says one of the most popular foods was a sweet hummus, served in flavors such as chocolate chip hummus, brownie hummus and snickerdoodle hummus.
The producer behind the product started making the dessert hummus for her husband’s Super Bowl party. “The husband and his pals actually thought that it was chocolate chip cookie dough and they ate every bite,” Kramer said.
Best to ditch the carrot: Dessert hummus is best served with breadsticks.
(AP Photo/Matthew Mead)
AP Photo/Matthew Mead
The coconut craze is not slowing down
The coconut trend is not new, but Kramer says it’s in no rush to leave. From coconut water, to coconut milk, coconut oil and dried coconut snacks, people are still going coconuts for the tropical fruit.
“That’s a trend that’s been bubbling up for a few years,” Kramer said.
(Getty Images)
Getty Images
There’s a whole latte more to pumpkin than the PSL
Pumpkin made a huge splash at the Summer Fancy Food Show. Kramer says while the squash is most typically associated with fall — “Starbucks put it even more on the map with its Pumpkin Spice Latte,” she said — this summer it proved it has a place in all four seasons.
Entrepreneurs at the show debuted everything from pumpkin salsa to pumpkin oil. There was even a Moroccan apricot pumpkin tagine sauce.
(AP Photo/Matthew Mead)
AP Photo/Matthew Mead
Spice-infused snacks
These days, it’s hard to find a chocolate bar that isn’t dusted with sea salt. And now, food producers are taking that concept one step further. Kramer says a lot of ginger and chili-lime flavored snacks appeared at the show — both in sweet and savory items. Hot honey — honey infused with chilis — was another popular item.
(AP Photo/Seth Wenig)
AP Photo/Seth Wenig
Jerky goes gourmet “This is another example of products that are becoming much more prevalent — new twists on jerky,” Kramer said. Lots of food start-ups are tackling the dried meat and seasoning strips with unique flavors, such as pineapple-orange and basil-citrus. But at the show, Krave Jerky introduced beef bars to the masses. “Essentially, it’s jerky fashioned into bars. And one of the flavors was chipotle cherry,” Kramer said.
She says the new bars cater to a growing population that prefers snacks over meals.
“They traded meals for snacks and they want to get a real protein punch out of the snacks that they’re eating,” Kramer said.
(AP Photo/Eric Risberg)
