Low- and no-alcohol beverages, new forms of sweetener, and packaging innovations that add to convenience were among the standout discoveries made by SFA’s Trendspotter Panel members Melanie Bartelme, associate director and global food analyst at Mintel, and Jenn de la Vega, chef, caterer, and cookbook author, at the Summer Fancy Food Show. They presented their findings during a Big Idea Stage discussion with Denise Purcell, vice president of Resource Development, SFA, Tuesday.
“We’re seeing more people adopt low- or no-alcohol lifestyles and different beverages from wine to cocktail replacements and mixers are tying into the trend,” said de la Vega.
Bartelme agreed, adding that in addition to consumers who drink alcohol and those who do not, a flexitarian approach to imbibing has emerged.
“Maybe they don’t want to have that second [alcoholic] drink but they want to drink something that feels as special as getting a cocktail,” she said. “There has been growth in the thoughtfulness of this process and the way these beverages are being made.”
Specialties with less added sugar and interesting sweeteners are also gaining momentum.
“It’s okay not to have that hit-you-in-the-face sweetness that Americans are used to,” said Bartelme.
De la Vega provided as example a date-sweetened barbecue sauce and Maury’s Hive Tea which includes granulated honey in its tea bags so drinkers can control the level of sweetness as they steep their tea.
Packaging innovations were also highlighted by the panelists. Sayso, winner of the Peoples’ Choice Award at A Fancy New York Pitch Slam, which took place Monday at the Show, makes tea bags that can be used to create alcoholic or non-alcoholic cocktails, noted Bartelme.
Another convenient product, said Bartelme, is Black & Bolyard's Brown Butter.
“I’m obsessed with this shelf stable brown butter that adds a bit of deliciousness that doesn’t ask the consumer to first make the brown butter since it’s at the ready,” she said. “It’s indulgent and delicious and we don’t have to do it ourselves.”
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