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Four Trends from the Summer 2018 Fancy Food Show

By Miye Bromberg Published

Tastings & Testings editor Miye Bromberg reports from this year’s show, where old trends such as probiotics and plant-based proteins continue to be big.

Every year, the Tastings & Testings team travels to New York City for the Summer Fancy Food Show in order to get a sense of the current trends hitting the specialty food market. Here’s what’s on the rise this summer:

1. Plenty of Probiotics

In general, health has become a much bigger priority for new food manufacturers. Most people are used to getting their probiotics in yogurt or kombucha. But at the Fancy Food Show, we saw probiotics advertised in everything from coconut water to feta to snack bars.

2. More Plant-Based Proteins

At the Winter Fancy Food Show in San Francisco, we saw an uptick in meat alternatives made from plant-based proteins. This time, however, the term “plant-based protein” is being used to boost the profiles of snacks, low-carb pastas and noodles, and even nut and oat milks and dairy-free creamers. Company representatives say that as with the meat alternatives, these new foods are meant to provide plenty of healthy protein without relying on animal products.

3. Mocktail Mixers

There are always lots of shrubs, tonics, and other cocktail mixers at the Fancy Food Show. But this year, new drink companies emphasized using these products in mocktails and other healthier, alcohol-free drinks.

4. Cold Brew Continuation

The packaged cold brew trend shows no signs of abating, either. We saw cold brew in more booths than ever and in a larger array of formats: bottles, cans, and even cardboard cartons. Many of the cold brew makers have also diversified their flavor options, with new nut- and coconut-flavored versions available.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.