Fancy Food Trade Show Trend Report

Brand performance from every angle

June 28-30, 2015

Number of Attendees

22,000

Size of the specialty food

market

$109B

Number of Booths

2,727

Gluten Free Tables

634

Countries Represented

25

Dessert Booths

175

By The Numbers

Miles walked

4.6

People aged 18-34 who purchase specialty foods

70%

Home cooking market

expected to grow

28%

Americans who say they are trying to

avoid gluten

29%

Booths serving food in glass jars

24

Keeping it Simple

About the Trend*

• Consumers are demanding transparency more than ever before when it comes to how their food is made. They have a strong desire to know exactly what they are eating. This is reflected in a push for products that contain fewer and more familiar ingredients.

• Victoria Fine Foods, a Brooklyn based company specializing in sauces, is now printing their ingredient list on the front of their product, effectively letting their basic ingredients take center stage.

• That’s it Nutrition, showcased two-ingredient

snack bars, while Grains of Health, introduced black rice crackers that contain just rice, oil and salt.

• More interestingly, New York based Simply

Gum debuted their fresh take on one of the most chemically processed food favorites. Their gum contains just 6 ingredients and all of the flavoring is 100% natural.

Keeping it Simple

*Food Business News, 2015; CBS New York, 2015

Everyone’s Cup of Tea

About the Trend*

• It’s no surprise that today’s consumer is more health conscious than ever before. Additionally, today’s consumer, especially trendsetting millennials, thirst for exotic and diverse flavors. The rise in tea drinkers reflects these desires, with 27% of Americans under the age of 30 stating they will only drink tea. 2015 also marks the first time that under 30’s are divided exactly half and half on tea vs coffee preferences.

• Striking the perfect balance between exotic and healthy, Matcha, an ancient Japanese green tea, proved to be the flavor of the moment. Motto, a Boston based company, has created an iced sparkling version of the tea, while other booths showcased culinary grade Matcha powder that can be used in baked goods or sugary sauces.

• Tea infused cocktail mixers, along with a general rise in variety of mixers, were also at the show. Owl’s Brew, a Vermont based line who bears the motto “tea crafted for cocktails” won the Sofi award for Outstanding Cold Beverage with their White and Vine mixer which boasts “white tea’s clean light flavor paired with refreshing watermelon.

Everyone’s Cup of Tea

*YouGov US, 2015; The Gourmet Retailer, 2015

Teeing off on growth "We still believe that the market is going to hit 15 billion in the next two to three years.“

-Peter Goggi, president of the U.S. Tea Association

What’s Both Hot, and Iced Cold Currently – Tea

Sales

Iced Tea

Hot Tea

Avg. American Annual Tea Consumption

Everyone’s Cup of Tea

85%

Flower Power

About the Trend* • Edible flowers have burst onto the scene

recently, as their delicate taste and striking appearance make them an exciting option that offers a new culinary experience when compared to traditional herbs.

• At the show flowers made their way into a number of unique products. Masala Pop offered saffron rose popcorn while Rouge Creamery offered a lavender Touvelle cheese. Belvoir Fruit Farms even debuted a Elderflower and Rose enhanced Lemonade.

• While the use of edible flowers on a salad or wedding cake is not particularly revolutionary, 2015 has brought new ways to fuse florals and cuisine. One such concept is the use of floating florals in cocktails. This concept is especially hot given the rising popularity around a diverse cocktail culture.

Flower Power

*Fresh Origins, 2015; Specialty Food, 2015; Specialty Food, 2015

Get it Certified

“Today, there is a story to tell behind every food item. The stages of food production are becoming more transparent. Today's socially aware consumers follow the story as much as the food. They want to know where their food comes from and how it's produced.” -Specialty Food Assoc.

Get It Certified

Fair Trade means the workers who made the food were fairly treated and justly compensated. Buying Fair Trade products demonstrates a sense of social responsibility that is important to the modern consumer.

Containing no animal ingredients, or by-products in the manufacturing process. There is zero animal testing involved.

Gluten free, put simply, are items that exclude protein found in gluten products. Gluten products can be found in grains such as wheat, barley and rye.

Get It Certified

Organic agriculture produces products using methods that preserve the environment and avoid most synthetic materials, such as pesticides and antibiotics.

United Sates Department of Agriculture

Genetically Modified Organism

Animals or plants whose genetic material has been artificially manipulated in a laboratory. AKA, if nature and only nature created the food, its non GMO.

Get It Certified

In 2014, Non-GMO labeled products sold more than $8.5 billion.

Non-GMO product sales grew 100% from 2012 to 2013

Newhope360, 2015; Consumer Reports, 2015; The Motley Fool, 2015

As of Feb. 2015, Non-GMO had grown to 22,000 products that represent $8.5 billion in annual sales.

Get It Certified

Cut it Out: Gluten Free and Dairy Free Products

Gluten Free: About the Trend* • In 2014 the gluten free market size hit $973 million

and is expected to rise as this “fad” is transforming to become more of a staple of modern day living. While this trend may have been pioneered by those with actual gluten allergies, buying gluten free products is popular among those without the allergy, which is in line with the modern push to make healthy choices. Currently 29% of Americans claim that they are consciously avoiding gluten.

• The show reflected that this trend is here to stay, as

a whopping 634 different tables offered gluten free options. Illinois based Zema’s Madhouse Foods presented 8 different lines of gluten free products ranging from cake mixes made with ancient grains to sweet potato pancakes, to no bake cookies

• This rising popularity of ancient grains provides

more options than ever before for the gluten free set. At the show Purely Elizabeth offered two breakfast cereals made with ancient grains, while Earthly Choice served up Teff Porrige made from the high-protein, ancient grain popular in Ethiopia.

Cut it Out: Gluten Free and Dairy Free

US News- Health, 2015

Dairy Free: About the Trend* • Dairy free, much like gluten free initially gained

traction among those with a physical dairy intolerance. However, with the rise veganism and a general, collective push towards healthy food choices, non-dairy products are becoming popular among much larger segments of the population.

• At the show there was a wide range of dairy free products on show, especially when it comes to confections. Brooklyn based Steve’s Ice Cream debuted a range of flavors made with organic coconut cream in lieu of dairy milk. Their products are even produced in a dedicated dairy-free facility. Milkless chocolate bars, peanut butter cups, and caramels were also featured.

Cut it Out: Gluten Free and Dairy Free

Food Business News, 2015

Twice the Spice

About the Trend*

• Consumer tastes are changing as more and more people begin to favor spicy foods, forcing the food market to adapt with new options and spicier flavors. This is especially true with the trend setting Millennials who are increasingly looking for new spicy and exotic flavors.

• When asked, 56% of households in the US keep

hot sauce in their kitchens while 43% of people prefer foods cooked with lots of spices. To keep up with this demand, the number of hot sauce cases shipped to food outlets has increased by double digits.

• While both Siracha and Habanero peppers remain popular, the up and coming item when it comes to spicy is the Thai Bhut Jolokia, also know as the indomitable ghost pepper. This chili pepper of the moment was featured in a range of products from ghost chili popcorn from The Popcorn Factory, to Poco Dolce Confections’ ghost chili sea salt chocolate. Ghost peppers also made their way into a range of condiments at the show, from mayonnaise to sea salt to nacho cheese.

Twice the Spice

*Nrn, 2015; Food Business News, 2015

Finding what’s hot – Spices and Sauces

Feeling hot, hot, hot • Consumers all around the world are becoming more

interested in eating spicy foods • Immigration with regards to the Latino community

and those from parts of Africa have brought their preference for spicy foods with them

• Exposure to social media and TV shows has allowed Americans to push their comfort zones and try new spicy foods

• Spicy foods can be part of healthier dishes, with healthy eating being a trend on the move for a while and spicy foods fitting in nicely

Companies heating up • Red Robot Foods • High River Sauces • A & B American Style • Lillie’s Q • Torchbearer Sauces • Dave’s Gourmet • Jardine Foods • Southwest Specialty Food • Mike’s Hot Honey • Spice Crafters

Twice the Spice

Jalapeno businesses - hottest peppers 1. Ghost peppers 2. Habanero peppers 3. Rocoto peppers 4. Thai peppers 5. Tabasco peppers 6. Cayenne peppers 7. Serrano peppers 8. Jalapeno peppers

Finding what’s hot – Spices and Sauces

Twice the Spice

Make it Compostable

About the Trend*

• Compostable packaging is on the rise as the environmental benefits such as soil enrichment and pollution prevention are hard to ignore. Moreover, the positive feeling gained by the consumer from participating fits with other health trends such as organic and Non-GMO.

• Compostable packaging makes up an important part of the food story that the modern consumer is concerned with. Along with the need to know about how their food is produced and certified, the socially and environmentally conscious consumer is also wary of what happens to their foods packaging after they consume the contents. Compostable packaging allows them to feel good about the product both pre and post consumption.

• Pacific Bag is a company that has created Biotre Film, which is composed of 60% biodegradable materials, like wood pulp and other renewable resources. The other 40% of the bag is PE from fossil fuels alongside an additive that ensures it breaks down over five to ten years.

Make it Compostable

•*Pacific Bag, 2015; NPR, 2015

Bottling Up Flavor - Jars

About the Trend*

• The mason jar has been one of the trendiest ways to serve up water or a cocktail for a few years, but now this trend is taking on the food world as more and more items are packaged and presented in jars. A quick look on Pinterest would be sure to highlight more than a few recipes for dessert or salad recipes that can be made in a mason jar.

• In addition to on trend aesthetics, products in jars offer many functional benefits. Not only are they portable and easy to store, but they also offer the advantage of zero refrigeration required. Jarred products also do a great job of sealing in moisture and freshness.

• Jarred Cookie butter continues to be in the spotlight

with a wide variety of flavors showcased. One such company cleverly deemed Gooey on the Inside even offers an online tool in which the consumer can create his or her own flavor of cookie butter.

• One fun twist on the jarred food trend was presented at the show by the New York based company My Cup of Cake, who offers a variety of different soufflé mixes that, after adding just water and oil and a quick stint in the microwave, provide the user with a personal, gourmet soufflé. This brand has found a product that merges the Millennial's zeal for cooking and their fast paced lifestyles.

Bottling Up Flavor - Jars

Interested in more?

THANK YOU!

Contact your Lapine sales rep or brandbuilders@lapineinc.com to set up an ideation meeting to learn more about specific

product, trend and more from the Fancy Food world!

Lapine 15 Commerce Road Stamford, CT 06902 www.lapineinc.com (203) 327-9099

Brand performance from every angle