Now in its 69th year, the Summer Fancy Food Show is known for helping to launch small brands with great products into mainstream success. So—what will be the next Mike's Hot Honey, Tate's Cookies, or Stonewall Kitchen, all past Fancy Food Show exhibitors? Get a preview of this year’s Show from a small group that’s already registered to walk the Exhibit Hall in a few short months!
Want to join them? Registration is open now for qualified members of the food industry.
What is your favorite thing about the Fancy Food Show?
“Engaging with brands and entrepreneurs in person. There's just nothing like talking to the person behind a brand, understanding their motivations, asking questions about ideas and flavors, and actually getting to taste the product. It brings the ideas and trends to life and makes them more human.” – Mike Kostyo, Vice President, Menu Matters
“My favorite thing is the incubator room where I can explore the booths and see all the hard work, families, and friends that put together a product they are eager to launch.” - Hayley Celentano, Cheese Buyer, Citarella
What hot food trend or trends are you looking forward to seeing in the Exhibit Hall?
Dubai Chocolate“I tried two different Dubai bars at the Winter Fancy Food Show and have seen various versions of it since then. I expect to see even more riffs on the chocolate and pistachio combination.” - Amy Sherman, Editorial Director, Professor Media Group
“I expect the Dubai chocolate bar theme to crossover to several categories such as cereal, granola, ice cream, pastries, coffee, and honestly, even cheese!” - Hayley Celentano, Cheese Buyer, Citarella
Less Processed, More Local
“I've been enjoying the shift back to whole, minimally processed foods for their health and sustainability benefits, and I’m excited to see many companies reflecting this trend at the Fancy Food Show.” – Dina DiCenso, Founder, RIND
“Right now, I’m seeing a surge in low-intervention, naturally fermented foods—from craft vinegars to small-batch pickled products. There’s also a growing demand for luxury snack experiences, such as truffle-infused chips or caviar-topped bites. I expect to see these trends represented in exciting ways at the show.” - Josh Gryvatz, Gourmet Foods Dept Manager, Wine Library
Spice Across Categories
“I’ve been seeing protein everything, so I expect to see some new products that feature high levels of protein for consumers on the go. No added sugar is also nice to see, especially in children’s products. And I expect to try plenty of products with spice, from chile to chai, and in everything from snacks to drinks to mains.” - Laurel Randolph, Associate Editorial Director, Simply Recipes
“Spice is life! I love seeing how brands are interpreting flavor forward spice into products. I do expect to see spice (hot or not) show up in various ways at the show and I’m here for it!” - Claudia Arcuri-Smith, Category Manager, National Co+op Grocers
Tasting the World, Embracing Terroir
“I love when products really showcase a sense of place, which is a real differentiator for products today and resonates with consumers who are looking to travel and experience new locales. At the Winter show, we had Pacific Popcorn's flavors like Portage Bay Strawberry and Alpine White Chili Cheddar…
“When we talked to the team at the Hawaiian Vinegar and Spice Company, it felt like we got to try a little taste of Hawaii in the banana vinegars they had. We had honeys that were from specific fields, olive oils that transported you to Italy. I can't wait to see more manufacturers really showcase a sense of place in their products.” – Mike Kostyo, Vice President, Menu Matters
SFA is inviting participants to “Find Your Fancy” at this year’s Show. What are you hoping to find?
“The next must-have gourmet product that will surprise and delight our customers—something that blends tradition with innovation and elevates everyday indulgence.” - Josh Gryvatz, Gourmet Foods Dept Manager, Wine Library
“National retail and foodservice buyers to expand Veggie Underground's national presence.” – Dina DiCenso, Founder, RIND
“New cheese(s) that have not yet been launched on the retail floor, that are competitively priced and available in limited/exclusive amounts. I want to have a first look at items that will be first to market at our stores.” - Hayley Celentano, Cheese Buyer, Citarella
“New products that will fit into a busy family’s life (and also taste delicious!).” - Laurel Randolph, Associate Editorial Director, Simply Recipes
“A focus on packaging sustainability and better news on chocolate and coffee crop issues.” - Claudia Arcuri-Smith, Category Manager, National Co+op Grocers
“Items that don't just repackage the same trends over and over again in the hopes of riding a quick zeitgeist, but that bring new ideas that are also designed for the long term, meaning they taste good, they have a clear place in a consumer's pantry, and they can make that deeper emotional connection that you only see in food.” – Mike Kostyo, Vice President, Menu Matters
Registration is open now for the 2025 Summer Fancy Food Show!
Please note that this is a trade-only event, not open to the general public.