Specialty Food Association’s impact on the food industry has been covered in major media outlets recently.
The SFA Trendspotters’ latest prognostications were reported on by publications including The New York Times, Time Magazine, and Bake Magazine.
In a New York Times article that lists nine predictions for how consumers will eat in 2024, the Trendspotters' forecast of more soup and soup starter mixes hitting grocery shelves was mentioned.
On Tuesday, Time Magazine published a story about 2024 food trends. In it, SFA VP of resource developmentm Denise Purcell, highlighted the prevalence of Asian flavors and ingredients like black sesame, ube, and milk tea.
"We’re seeing milk tea-filled donuts and ube hot chocolate,” she said, adding that the flavors are also popping up in salty snacks, like black milk tea popcorn.
Purcell was quoted in a trend-focused story by Bake Magazine. Here, she discussed the place that convenience has in the industry.
“Maximizing pleasure and minimizing stress, as one Trendspotter put it, encapsulates the panel’s picks for 2024,” said Purcell. “Maximizing pleasure—in the forms of simple ingredients to global flavors to upscaling the everyday—and minimizing stress, whether that means slowing down, seeking convenience or value, helping to address environmental worries, or finding ways to boost health and mood, are all reflected in the emerging and continuing trends we expect to impact store shelves and restaurant menus in the coming year.”
In the story, SFA member Lily Maude's Specialty Food Company was also recognized for winning a 2023 sofi New Product Award.
SFA president Bill Lynch was also interviewed about the upcoming Winter Fancy Food Show which will take place in Las Vegas, January 21-23.
In an interview with Total Food Service, Lynch discussed what restaurant and foodservice Show attendees can expect from the event, the types of educational opportunities planned, and how the Show will be a destination for all the latest specialty food industry trends.
When asked about how the show can assist a chef or food and beverage director, Lynch replied: “In addition to finished, packaged products, specialty food makers are showcasing ingredients that can add flourish and flavor to all kinds of menu items–and even inspire new ones! Hundreds of our exhibitors have indicated that they are “foodservice-ready” and can be shopped by chefs and F&B directors looking for ideas that set them apart.”
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