San Francisco: Trendspotters Pick Top Five Food Trends at Winter Fancy Food Show
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The top five food trends for 2011 have been picked by a panel of food experts at the 36th Winter Fancy Food Show in San Francisco, which took place from Sunday, January 16 to Tuesday, January 18 at Moscone Center. The show is the largest marketplace for specialty foods and beverages on the West Coast, with about 80,000 products on display from the US and over 35 other countries.
The Italian pavilion at the Winter Fancy Food Show 2011, in San Francisco
The 2011 trends are:
- Chocolate for Breakfast: Tea, Belgian waffles, granola and hot chocolate on a stick.
- Foods for Healing: Ancient healing teas, Blackwater with 77 minerals, aloe and cucumber drinks, plus micro-batches of healthful beverages.
- New Noodles: Yam, kelp, farro and spelt.
- Heat with Flavor: Ghost peppers, yuzu-wasabi sauce and piquillo almond glop.
- Creative Chips: pinto bean, naan, peas, mung beans, kale and wild rice.
La Rustichella, truffle specialties from Italy
Other trends identified are retro foods, classic cocktails, wine-flavored foods, mini servings and cured meats.
Cooking and sampling pasta
The 2011 trend spotters:
- Cindy Hatcher, Cooking Light
- Tanya Henry, Marin Independent Journal
- Nancy Hopkins, Better Homes & Gardens
- Kara Nielsen, Center for Culinary Development
- Amy Sherman, Blackboardeats.com
- Margo True, Sunset Magazine
- Tina Ujlaki, Food & Wine
- Joanne Weir, PBS television host.
Flipping the pizza dough
The NASFT (National Association for the Specialty Food Trade) was established in 1952 to foster trade, commerce and interest in the specialty food industry. Today there are over 2,900 members in the US and abroad. Visit the NASFT’s official site for more information about the Fancy Food Shows. The Summer Fancy Food Show will take place July 10 – 12, 2011, in Washington, D.C.
Typical example of imitation Italian cheese made in Wisconsin: Fontina (uses the name of a real Italian cheese), Parmesan Sarvecchio and Bellavitano Balsamic (in this case sound-alike names and the implication that balsamic vinegar has been used in the preparation. Interestingly enough, from the 17th to the 19th of January, that partially overlapped the Fancy Food Show Winter, at the Foreign Cinema, just minutes away from the Moscone Center, the True Italian Club was advocating Italian certified products, including Fontina and Parmigiano Reggiano, and denouncing the fact 30 million Americans eat fake Italian products every year without knowing it, and out of 10 Fontina wheels of cheese sold in the US only one is real and made in Italy.
Ron Tanner, VP Communications & Education; 646-878-0115
Louise Kramer, Communications Director; 646-878-0130
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