The Specialty Food Association’s Trendspotter Panel reviewed 80,000 specialty food and beverage products to select a robust group of products and companies representing eight notable trends in the specialty food and beverage industry.

Headquartered in New Jersey with operations in California, Florida and Canada, White Toque sells both frozen and dry specialty foods to more than 250 distributors and wholesalers across the US.

Visitors will be able to taste the classic and unique A Dutch Masterpiece, a collection of four premium mature cheeses that have won excellence awards around the world thanks to exclusive recipes and commitment to the art of traditional Dutch cheesemaking.

The company’s Omya Calcipur® line of calcium carbonate particles provides multiple ways of boosting both nutritional value and ease of processing in a broad variety of finished products. 

The crispbreads offer a high fiber, low sugar alternative to bread that is free of hydrogenated oils. Offered in Original, Caraway, Fig, and Pink Peppercorn varieties, these light crisps make the perfect partner for canapés and are the natural choice for cheese. 

The Hatchery Chicago, a nonprofit incubator dedicated to helping Chicago entrepreneurs build and grow successful businesses, introduced six new and innovative CPG startups at this year’s Summer Fancy Food Show.

Building on previous findings and predictions, the panelists tasted their way through the show, identifying products currently attaining prominence in the specialty food industry.

The Specialty Food Association (SFA) has been presenting sofi Awards since 1972, celebrating culinary excellence and creativity worldwide through recognizing the outstanding work of its members. The 2018 winners include a wide range of culinary delicacies, from mouthwatering sauces to delectable desserts to savory snacks. Winners were chosen from more than 2,650 entries in a blind tasting by a national panel of culinary experts. 

Frieda’s Specialty Produce calls out five items that can add value to produce departments by attracting key consumers who seek experiences.

The panel draws perspectives from retail, foodservice, strategic marketing, and culinary education.