Winter Fancy Food Show 2013
Carol & Joe Davis
always enjoy going to the NASFT Winter Fancy
Food Show, which now in its 38th year was attended by
over 18,000 members of the food industry. It showcased 80,000
Specialty food & beverage products displayed by more than
1,300 exhibitors from around the world filling two halls at the
Moscone Convention Center in San Francisco. We like to look for
new trends and of course love to sample the food. Gluten Free,
Organic, Sustainable, Probiotic, Hand Crafted, Fat Free, Ethnic,
Natural and Individual Size Serving Packaging were definitely
the trends. We also enjoyed chatting with New Orleans Celebrity
Chef Paul Prudhomme and tasting samples by local
San Francisco Chefs Chris Cosentino from Incanto
and Chef Alan Fairhurst from Scomas.
on image to enlarge & get caption
noticed by buyers from major retailers is always the goal of exhibitors
and "catchy" names were everywhere. We especially enjoyed
the excellent organic mushroom based foods Fungus Among Us www.fungusamongus.com
and the healthy and tasty Allure Mangosteen- mango drink from
Alo Drinks www.alodrink.com.
Hot Can www.hot-can.com
was a unique beverage and soup product where the can heats itself!
"Push the button and in 3 minutes the can is hot." Holy
breakfast cereal had a great name and is very healthy but it may
be an acquired taste.
favorite beverage at the show was Josuma Coffee Company's Malabar
Gold Premium Espresso www.josuma.com which had fabulous taste
and wonderful crema. We also enjoyed the pickles by Sonoma Brinery
the single serving of mixed drinks by The Modern Cocktail www.themoderncocktail.com
and the Belgian Waffles which were made with a HVD Waffle Iron
www.hvd.be . We looked for Tokyo Banana but could not find them
and were told by the Japan pavilion that they are not imported
into the U.S.
met quite a few sweet people, sampled some great new items and
look forward to attending again next year or perhaps going to
the Summer Fancy food Show in New York www.summer-fancy-food-show/
Fancy Food Show 2013