New York, New York — The culinary world is experiencing a condiment renaissance as chefs are taking beloved sauces and dips beyond the kitchen and into the spotlight. This evolution was prominently displayed at the Specialty Food Association’s Summer Fancy Food Show, held this week at the Javits Center. The three-day event featured over 2,000 exhibitors showcasing innovative food and drink products poised to grace grocery shelves and menus in the near future.
Christine Couvelier, a culinary trend expert and founder of Culinary Concierge, emphasized the show’s role as a breeding ground for food trends. As she guided attendees through a maze of vendors, she pointed out both enduring trends and those that might not have lasting appeal. While many flavors, such as enriched oils and inventive uses for vinegar, are transitioning into mainstream popularity, Couvelier candidly noted that some fads, like Dubai chocolate, may be short-lived despite their current buzz.
Traditionally, the Summer Fancy Food Show has served as a launchpad for emerging brands. Notable past participants include Honest Tea and Ben & Jerry’s, highlighting this year’s event’s potential to uncover the next big names in food.
In recent years, the use of olive oil has evolved dramatically, offering consumers a canvas for unique flavors. Companies like Castillo de Canena are innovating with offerings such as harissa-infused olive oil, demonstrating how traditional ingredients are being reimagined with modern twists.
Mustard, too, appears ready for a reinvention. Brands like Pop Mustards are positioning themselves as pioneers in the category, incorporating whole mustard seeds and creative fermentation methods to elevate this everyday staple. Meanwhile, Caplansky’s Delicatessen is revamping classic deli-style mustards with flavor profiles that cater to contemporary palates.
The plant-based segment, once a burgeoning category, experienced a shift this year, with fewer exhibitors showcasing plant-based alternatives. However, some brands managed to stand out by emphasizing taste over their vegan credentials. Umyum, for instance, highlighted its cashew-based cheese and butter with the tagline that speaks to the craft of making delicious food rather than simply categorizing it as plant-based.
The pandemic significantly influenced consumers’ buying habits, leading many chefs to offer at-home versions of their popular restaurant products. This trend shows no sign of waning. Brands like Zahav Foods, spearheaded by chef Michael Solomonov, are thriving by providing gourmet items directly to consumers who wish to recreate restaurant flavors at home.
The “swicy” flavor profile—a blend of sweet and spicy—is another trend gaining traction, with products like Hot Honey Ketchup and sweet-spicy relish from Slawsa making a notable impact. This culinary movement was prominently featured throughout the event, reinforcing its growing popularity among consumers.
Amid these trends, beef tallow is making a comeback, driven in part by public endorsements suggesting it as a healthier alternative to seed oils. Companies like Beefy’s Own showcased products like their beef tallow-fried potato chips, adding yet another layer of intrigue to the flavor landscape.
As innovative flavors and creative interpretations of traditional condiments continue to emerge, the Specialty Food Association’s Summer Fancy Food Show underlines the evolving nature of food and consumer preferences, setting the stage for the next wave of culinary delights.