NEW NOW NEXT will debut at the Winter Fancy Food Show as an area that will house some of the newest products from startup companies and incubators, many of which haven’t yet hit the market.
The area can be found on Level 1 of the Show Floor in the 3200 aisle, across from the SFA Hub.
Exhibitors from incubators will include:
Community Co-Pack, a low-barrier contract manufacturer that incubates and scales BIPOC and women-led businesses.
FiMi Kingston, a maker of an authentic blend of Jamaican Jerk Seasonings that use natural ingredients to produce worldly flavors.
Great Life by Lucinda, a woman-owned business that makes veggie burger mixes, creamers, mocha mixes, smoothies, and soups.
The Hatchery Chicago, which enables local entrepreneurs to build and grow food and beverage businesses and provides job training and placement programs.
Lentiful, maker of high-protein, high-fiber meals featuring lentils, a plant-based superfood.
Mindful Proteins, whose mission is to create high-protein, functional food and beverages made from simple and healthy ingredients.
The Oregon State University Food Innovation Center, an urban Agricultural Experiment Station located in Portland, Oregon. The FIC services the Northwest food industry and communities as well as national and international businesses.
Portland Salt Co., maker of seasoning blends using pure sea salt from the Pacific Ocean and all-natural spices. Products include Steak Salt, Pita Salt, and Toast Sugar.
Rutgers Food Innovation Center supports domestic companies as well as international businesses looking to establish or expand their U.S. presence with the marketing, technical, regulatory, and manufacturing expertise that is critical for success.
TanTan Foods, a maker of vegan and gluten-free Vietnamese sauces based on the family recipes from the owners of the Tan Tan Café & Delicatessen in Beaverton, Oregon.
Startup companies include:
CinSoy Foods, a small-batch fermenter of soy sauce and miso. Its products are made using traditional Japanese techniques to draw out maximum umami.
J Plus Specialty Foods, LLC, maker of a 10-calorie jelly snack made with Konjac plant.
Maax Brands, LLC, a maker of caffeinated gum in cinnamon, coolmint, and spearmint flavors.
Mantis BBQ, a maker of barbecue sauces that donates 10 percent of proceeds to The Kidney Project for artificial kidney research.
Paris Delice, a maker of French Chocolate Mousse, Mango Passionfruit Mousse, Keto Chocolate Mousse, and Plant-Based Chocolate Mousse.
Poco Kitchen, a quick-meal brand offering international dishes with non-GMO, organic, and real food ingredients.
Whoa Dough, a maker gluten-free and vegan cookie dough bars.
Related: SFA President Discusses Winter Fancy Food Show; SFA Hosts Winter Fancy Food Show Booth Contest.