Fancy Food Show 2023: Introduction

Plant Based . . . . Functional Foods . . . . . Adult Beverages . . . . . Culinary Incubators . . . . . Best Bite . . . . . Product Recommendations . . . . . Upcycled Foods . . . . . And more  . . . . .

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Photo from SFA website

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​Twenty-five years ago, when I first attended the Fancy Food Show, sponsored by the Specialty Food Association (SFA), most vendors showcased products that regular folks considered truly special; products they ate or served for celebrations or holidays, bought when they traveled, or gave as gifts.

Prosciutto. Caviar. Truffles. Luxurious dark chocolate. Exotic fruit preserves. Rare spices. These products were “fancy” because they were excellent – made from highest quality ingredients, packaged beautifully, pricey, and back then, hard to find.

​Most buyers and consumers were not concerned about ingredients’ health effects, workers’ rights, environmental damage, sustainability, or animal rights.
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The world has changed.

Now, you can find all these products and more at most supermarkets, including Walmart.

Imported salami. Fig preserves. Frozen samosas. Yuzu juice. Fresh lychees. And if you can’t find it locally, the internet gives you access to anything you want from anywhere in the world.
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It’s no longer enough for products to be delicious. In fact, I’ll tell you a secret – a lot of them aren’t. But they bear a dizzying array of certification marks to comfort consumers that their purchases are gluten free, vegan, non-GMO, Fair Trade, organic, plant-based, all natural, keto-friendly, Halal, Kosher, locally sourced, family or women or minority-owned, and allergen-free.

Instead of luxurious treats, relished infrequently and in moderation, today’s specialty foods are “functional,” or at least they claim to be. What does that even mean?

All foods and beverages are “functional” – they function as nourishment – for your body AND for your soul.

Your body can’t tell the difference between tap water and naturally carbonated mineral water from the Alps. If you enjoy the pop and fizz of carbonation, appreciate the subtle mineral flavor, and can afford it, imported mineral water might be a lovely treat to keep on hand.

​But make no mistake – tap water hydrates just as well.

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Over the next few weeks, I’ll post several pieces about my thoughts from the Fancy Food Show. Follow along to find out about:

• Food Trends
• Ethical foods
• Flavor of the Year
• Best Bite of the Show (hint: it wasn't a bite)
• Recommendations for amazing new products
• The demise of Kosherfest and rise of Kosherpalooza

So, watch for my emails. Bon Appétit!