This summer’s Sweets & Snack Expo in Indianapolis drew more than 16,000 attendees and 1,000 exhibitors, from 25 countries. The trends I noticed involve lots of activity around texture—including freeze-dried candies and crunchy and chewy protein snacks. There also are intriguing new flavors in snacks and chips. 

One of my biggest observations of The National Restaurant Show involves the reformulation or “remake” of many products made with familiar ingredients and flavors. Both shows reminded me of elements from my childhood, and particularly how my grandmother cooked. She worked as a cook 41 years for a first-generation family from Italy.