Journalists tell us they need three sources to confirm a story, and trendologists (it’s a real job!) use similar observations to spot a food trend. The business of food (over $140 billion for specialty food alone last year) includes technology, artistry, nutrition, and taste.

“We’re social creatures. We like to share what we’re cooking, which ingredients we’re using, what we’re eating,” said Jay Kostyo from Datassential, an analytics-based market research firm working with The Specialty Food Association (SFA). The SFA hosts the Fancy Food Show twice a year, a dynamic trade show ripe for picking the latest food trends. To be a vendor here is better than being a kid in a candy store (here’s video proof) because not only will you find chocolate, gourmet jelly beans, and lime-basil malted milk balls, you’ll also find savories like fennel-flecked goat cheeses, prosciutto, honied energy bars, kombucha, and even dill pickle-flavored peanuts.

Plant-based foods held a strong appeal on the sales floor, as did gluten-free products and staples like honey and olive oil with emulsions and surprising flavors. Here are the predictions for 2020, and a report from the floor.

Craft and artisan chocolate companies continue as a lively business sector at the show. Many top chocolate brands exhibited (Barry Callebaut, Dandelion, Guittard, Lake Champlain, John Kelly Fudge, TCHO, Valrhona.) The Fine Chocolate Industry Association partnered with SFA for a Chocolate Pavillion, where makers provided samples of the many variations of the good, dark stuff.

Happy Chocolates, our line of chic and unique artisan chocolates, launched new flavors at the show as one of 80,000 specialty food and beverages displayed, and it kicked off our Valentine’s Day chocolate season. You can purchase your very own Happy Chocolates here. The Fancy Food Show is our favorite culinary union of business and pleasure.

From the Archives

I Left My Chocolate in San Francisco