The "Taste of Tomorrow" is Sustainability at the Winter Fancy Food Show
FoodLogiQ’s Mid-Market Account Executive James Altmann shares insights from the 2020 Winter Fancy Food Show and talks food safety and traceability with the Specialty Food Association.
More than 80,000 specialty foods and beverages, thousands of new products, and over 1,400 exhibitors from around the globe converged at the 2020 Winter Fancy Food Show in San Francisco. Innovative products, some defining entirely new categories, lined the exhibit halls from January 19th - 21st at the Moscone Center, in the heart of downtown San Francisco. Whether attending to discover the most cutting edge food products on the market or to gain knowledge from industry experts on how to launch a brand, the show had something for everyone in attendance.
New product categories stole the spotlight and stood out the most at this year's show. FoodLogiQ Business Development Representative Madison Clarke and I started our first day on the conference floor with Oat Milk Macchiatos made by the team from Happy Planet. Plant-based products were a central theme at the show, with a myriad of vegan and vegetarian dairy substitutes on display, from cheeses to frozen desserts; FoodLogiQ customer Van Leeuwen Ice Cream showcased their latest vegan ice cream products. One of my favorite products at the show was a twist on the classic chicken tender using a cauliflower “breading” and antibiotic-free, free-range chicken, courtesy of Caulipower.
From the standpoint of food safety, quality, and traceability, the emphasis on showcasing quality certifications and product origins was one of the most exciting parts of the show. Posted on nearly every booth was a litany of certifications companies were proudly highlighting as badges of their brand from USDA Organic, to Non-GMO, Kosher, SQF, Fair Trade, and many certifications even I hadn’t heard of. The increased emphasis on “clean” products showed how food manufacturers are addressing consumer demands for safer food by striving to create new products and modify the traditional. When speaking with the different exhibitors, no matter if it was a field marketing representative or a company founder, everyone was enthusiastic and prepared to discuss their brand’s emphasis on clean ingredients and quality sourcing.
To cap off the show, I sat down with Paul Barron, Editor in Chief/Executive Producer of Foodable Network, to discuss how FoodLogiQ is helping many bleeding-edge food companies establish traceability in their increasingly complex supply chains, the driving forces behind plant-based trends, and the fight against foodborne illness, which continues to plague the leafy green market.