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ProdigyWorks: Top Trends at the 2019 Winter Fancy Food Show

This year’s Winter Fancy Food Show in San Francisco brought together nearly 1,500 gourmet food companies to showcase the latest and most interesting new food products about to enter the market. As trends continue to evolve, it’s critical for food companies to continually think about the future of food and the ever-changing tastes and preferences of today’s consumers.  Events like the Winter Fancy Food Show highlight how companies are spearheading innovation efforts in the food space.  As we look to the year ahead, here are some exciting food trends we saw percolating at this year’s show.


Plant-based Everything
From alternative milks to specialty snacks, plant-based categories are dominating the specialty foods’ market. According to market research from Neilson, 34% of Americans plan to incorporate plant-based foods into their diet this year. US sales of plant-based alternatives to meat, eggs and dairy expanded by 17% from 2017 to 2018. And we expect this trend to double by 2020.

 

Chobani, known for its Greek yogurts, introduced its first dairy-free product line, which includes probiotic-rich yogurts and yogurt drinks made from coconut products. “We have a belief: if we can’t make something better, we don’t make it at all. And for some time, we’ve felt that people deserve better non-dairy options,” Founder and CEO Hamdi Ulukaya said in a statement. “We’ve come up with something that’s much better than what’s out there … it’s a game-changer for plant-based products.”

 Maestri D’Italia debuted their Italian-made plant-based deli slices, including prosciutto and beef carpaccio, at the Winter Fancy Food Show.  The Italian-produced Good & Green deli sliced “meats,” are vegetarian deli slices that are USDA organic, soy-free and cholesterol free.  Textured like deli meat, Good & Green Deli Slices are uniquely plant based with approximately 30% protein content and less than 9% fat.

There is a dramatic shift in consumer desire and the demand for plant-based meat alternatives is growing; companies are noticing.  We expect to see a lot more plant-based products hitting the market in 2019.

 

 

Gut Health
Clean eating has been an industry buzz phrase for a while now.  Now more so than ever, consumers are searching nutrition information and equating their diet with over-all wellbeing.  One of the ways consumers are expanding their definition of wellness is with a focus on gut health.  Consumers are looking deeper into the food they eat and finding out why these foods are so good for them.  A result of this demand and curiosity is a growing focus on digestion ingredients.

 

At this year’s show, we saw a number of companies promoting products featuring pro- and pre-biotics and other digestion-focused ingredients. One example was a new line of Daily Super Shots with choices like Belly Bliss (apple cider vinegar, fennel and ginger) from teamaker Numi Organics. Another company promoting gut health foods was Rowdy Prebiotic Foods whose clean, plant-based products are focused on promoting immune and digestive health.

 

Collagen
Speaking of health-focused foods, collagen is on the rise in a variety of food forms. As the most abundant protein in the body, collagen is available in your muscles, skin, blood, bones, cartilage, and ligaments. 
Squeezing in an extra serving of this vital protein is touted to have plenty of benefits including protecting your organs and overall skin health.

 

We saw a line of turmeric-based nutritional supplement powders from Southern California producer Turveda and Granola butter with collagen from Kween.  As the line between food and medicine continues to blur, we expect to see more and more “functional foods” infused with proteins like collagen this coming year on store shelves.


The ProdigyWorks team had a fun time exploring the trends, new products and innovations shaping the world of food and beverage at this year’s Winter Fancy Food Show. If your company wants to learn more about how outside thinking can lead to breakthrough innovation in the food and beverage space, we would welcome the chance to connect and talk more about how companies tap our unique network to quickly and affordably accelerate innovation.

 

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