Latest news with #FancyFoodShow
Yahoo
09-07-2025
- Business
- Yahoo
The Industry Flocks to the Fancy Food Show: Summer 2025 Event Saw 14% Increase in Attendee Registration, Nearly 2,500 Exhibitors from 59 Countries
NEW YORK, July 9, 2025 /PRNewswire/ -- The Specialty Food Association (SFA) brought together more than 32,000 industry professionals at the 69th Summer Fancy Food Show, which ran June 29 – July 1 in New York City. Attendee registration jumped 14% over 2024, to about 13,000, including about 8,100 buyers, a 9% increase. As specialty food and beverage products grow in relevance for retail and foodservice success, SFA expanded the square footage of the Fancy Food Show to nearly 340,000 square feet, including the River Pavilion, opened for the first time since before the disruptions of the pandemic. Over three active days at the Javits Center, 2,492 domestic and global food and beverage manufacturers showcased the full spectrum of innovative specialty products that are key to customer interest and loyalty in today's food industry. "The Summer Fancy Food Show is the Specialty Food Association's marquee event, and this year's event showed that the appetite for specialty foods is growing even amid economic uncertainty," said SFA President Bill Lynch. "We saw notable increases in attendance from retail buyers, investors, foodservice, and press, who were eager to meet the passionate people behind the brands and experience the latest innovations in specialty foods, a market that's projected to hit $231 billion in 2025." Show highlights included: Artisan food and beverage products from 2,492 exhibitors. Exhibitors from 59 countries and six continents, with 24 international pavilions, including the Show's partner country, Italy, and new entrants Estonia and Pakistan. Nearly 1,000 new products (983), a 90% increase over 2024; 378 first-time exhibitors; and 90 incubator and accelerator brands. Most of these could be found in Debut District, a buzzy area dedicated to the newest of the new at the Show. State and Regional Pavilions including Brooklyn, Georgia, Massachusetts, Michigan, New Jersey, New York, North Dakota, Pennsylvania, Puerto Rico, SUSTA, US Virgin Islands, Vermont, Virginia. The Show also hosted the first-ever Académie Culinaire de France's North America Pastry Competition Championship onsite, presided over by Chef Dominique Ansel. Networking opportunities included the Buyer Welcome Reception, New Member Party, and SFA People Awards Ceremony, hosted by Jeni Britton and lauding the honorees of the SFA Leadership Awards, Hall of Fame, and Lifetime Achievement Awards More than 30 informative and inspiring sessions from notable and diverse thought leaders, including Hungryroot founder and CEO Ben McKean, Chef Michael Symon, First We Feast CEO Chris Schonberger, influencer/investor/founder Rachel Mansfield, top food media, the SFA Trendspotter Panel, and more. Topics included financing, tariffs, alternative distribution methods, economic uncertainty, and foodservice trends. Insight into influential and emerging trends in specialty food, courtesy of the SFA Trendspotter Panel: Trends on their radar included "change, one bite at a time" (how companies are creating products to maintain smaller supply chains), and the continued prominence of "global convenience." Abena Anim-Somuah, Melanie Bartelme, Patranya Bhoolsuwan; Kat Craddock; Jenn de la Vega, Dr. Beth Forrest, Jeannie Houchins, Chef Clara Park, Shoba S. Patel, Stan Sagner, Kantha Shelke, Ph.D, Cathy Strange, Summer Thompson, Mara Weinraub. Food Rescue and Donation. The SFA operates an Exhibitor Food Donation Program in partnership with City Harvest to ensure that unused food is provided to New Yorkers in need. This year, 84,015 pounds on 99 pallets of specialty food were donated by SFA members. Observations from the Summer Fancy Food Show participants were stellar: "Doosra had an incredible show getting to meet independent retailers, regional & national grocery buyers as well as press and influencers who could give us the right amplification... Debut District was the perfect spot for new & emerging brands, and everyone I spoke to said it was their favorite part of the show. I'm also incredibly grateful to the press room who listened to our goals and help guide the appropriate folks our way. Summer Fancy Food is my favorite food show of the year." -- Kartik Das, Doosra "We found some excellent products and got to connect with some of our existing vendors. We will definitely be back." -- Caleb Dean, Cambridge Naturals "What an awesome show! Thank you again for including us!" -- Lily Feldman, Gopuff "What can I say. My 1st time at the Summer Fancy Food Show in New York was AMAZING. The energy is electric, the people are friendly, and the my God, THE FOOD is unbelievable. This has me even more committed to bringing "Southern Soul" to the CPG world. Get ready, "That's My Mama's" goodness is on the a Southern Soul type of way." -- Tommy Miles aka "Nephew Tommy", Southern Flavors LLC "Fancy Food 2025 was filled with product discovery for me, meeting new brands I have never seen before and being able to learn more about their story and product, I really like that Fancy Foods is a show where you have quality time to chat with brands." -- Shoba S. Patel, Martie "As first-time exhibitors, we were blown away by the response at the show – we heard from so many people that our new line of par baked bagels are the best they've ever had! I enjoyed having meaningful conversations with buyers and retailers who appreciate the craftsmanship that goes into an authentic New York City bagel." -- Matt Pomerantz, founder, Zucker's Bagels "The SFA Summer Fancy Food Show remains the best opportunity to connect with new brands, dive deeper into existing lines, and creating an atmosphere ripe for discovery. I always find makers in the included section. An underrated benefit is the buyers lounge - being able to relax and network during the busy day is a game changer." -- Summer Thompson, Market Hall Foods SFA's next trade show is the new Winter FancyFaire*, taking place in San Diego, January 11-13, 2026, where the first-ever specialty food Trend of the Year will be unveiled. Learn more at About the Specialty Food Association The Specialty Food Association (SFA) was founded in 1952 and is the not-for-profit trade association of the $207-billion specialty food industry. Representing more than 4,000 businesses worldwide, SFA champions industry participation and success for a diverse community of makers, buyers, importers, distributors, and service providers by producing events, programs, and year-round resources and education. SFA owns and operates the Summer Fancy Food Show, Winter FancyFaire*, and the sofi™ Awards, which have honored excellence in specialty food and beverage annually since 1972. SFA also produces the e-newsletter Specialty Food SmartBrief, the Trendspotter Panel annual predictions, and Show reports. Find out more at and connect with SFA on LinkedIn, Instagram, TikTok, Facebook, and X. Hashtags: #WeFancy #FancyFoodShow View original content to download multimedia: SOURCE Specialty Food Association
Forbes
08-07-2025
- Business
- Forbes
Papa Tony's Hot Sauce: But Not Too Spicy
Tony Wilson shown with his array of hot sauces, which aren't so spicy. While showing at the Fancy Food Show at New York City's Javits Center in late June 2025, Tony Wilson who launched Papa Tony's Hot Sauce in Seattle, Wash. explains that one of his goals in developing his product was not making it too spicy. He acknowledges that many of his hot sauces rely on the world's hottest peppers such as Habaneros, Scotch Bonnets (one of the key ingredients in jerk chicken), and Trinidad Moruga Scorpions. Tame the Heat But the goal of his hot sauces was to 'tame the heat. Our sauces strike that rare balance between heat and flavor,' he explains. For many American's taste buds, too hot is too much. Rising Annual Revenue And Wilson's products are striking a chord with customers. When it launched in 2022, it produced $200,000 in revenue, rising to $360,000 in 2023, $468,000 in 2024, and projected to reach $570,000 by the end of 2025. Some of its main products include: Jalapeno Dream, a creamy salsa Verde, Garlic Habanero, blended with garlic, Caribbean Crush, consisting of many island flavors, including cinnamon, allspice and Scotch Bonnet. Many of these sauces have a Caribbean connection, but Wilson emphasizes that many 'are not solely Caribbean' and appeal to a wide variety of customers. For example, Jalapeno Dream is South American-inspired and Garlic Habanero is garlic-inspired. People put these hot sauces on a variety of items including eggs and omelets for breakfast, also added to rice dishes, chicken, seafood and steak, and marinate their lamb chops in it, and add Scorpion's Kiss, which is strawberry-based to their lemonade. Started by Happenstance The origin of starting the company occurred when Wilson prepared a garlic habanero hot sauce for himself and a mango habanero sauce for his wife. He posted its photos on Facebook, and friends and followers started asking about how they could purchase those bottles. He sold 300 bottles in two months, and a business was born. They bootstrapped it on their own, with their own cash, and have no partners or investors. Wilson also emphasizes that he uses healthier ingredients in his hot sauces including no artificial preservatives or thickeners, and 30% are sourced from local Washington state farms. Multiple Revenue Streams It also sells its hot sauces in various ways including via its own website, Amazon, and over 100 retailers, mostly in the Pacific Northwest including PCC Markets, Town & Country Markets and Market of Choice, and offered at multiple Hyatt Regency restaurants in Washington. In addition, it's sold at farmers markets, trade shows and national events, and he runs in-store demos in grocery stores that drives sale. To reach a more national audience would take 'making the right connections and building the right relationships. We're working on that,' explains Wilson, who is 39-years-old. He's also like to add more hotels to his roster. Wilson also has taken control of producing the hot sauces rather than using a co-packager. He acquired a bottling machine and stockpots and rents out a facility to manufacture it on its own. That's called enterprising. Wilson runs it with his wife Guenevere, who retired from healthcare to partner with him. He also has 6 part-time employees who handle production, distribution and marketing. Tony runs the operations while Guenevere focuses on marketing, packaging and design. It's marketed primarily via social media and a campaign Wilson calls 'Spicy Influencers' and via Amazon ads. Asked how his product can compete with industry leaders, Frank's Hot Sauce, owned by McCormick, a public company, or Sriracha, he replies that his hot sauce's flavor profile is multi-faceted. It can be used to marinate a dish, be added to a drink, augmenting a dish, more so than the leading brands, which are spicier. Wilson said the keys to its future success are: 1) Having a detailed plan, 2) Executing that plan, 3) Loving the competition and being in the game against the bigger hot sauces companies.
Forbes
02-07-2025
- Business
- Forbes
Food Imports Are As American As Apple Pie
Chloe Sorvino with Brooklyn Delhi founder and CEO Chitra Agrawal, Ori Zohar, CEO and cofounder of Burlap and Barrel, and tariff lawyer Leah Scarpelli Burlap and Barrel Even after walking thousands of steps these past few days in and out of aisles at the Fancy Food Show in New York City, I'm feeling surprisingly energized. And there are many tastes I can't get out of my head. That includes the lion's mane broth from organic mushroom farm Two River, Hold The Pickle dill seasoning (works well as a Tajin-style drink rim!) from a New York City public school teacher, Salad Sprinkles, and smoked maple syrup from Sugar Bob's. I also sampled dates from Saudi Arabia, matcha from Japan and cheeses from every corner in the world you could imagine. There was wagyu and venison. I also finally tried a fair amount of the crunchy and pistachio-filled Dubai Chocolate, and must admit I'm now fully on board with the trend. There were so many hot sauces, likely with founders dreaming of the 10-times-revenue multiple acquisition of Cholula back in 2020. Most probably won't get a win that big, but there were several brands with hot sauces I loved tasting and learning more about, including the seed-to-bottle condiment maker Springs Fireplace It's a husband-and-wife run farm out east in The Hamptons, and their fruity flavors like Aji Peach and Aji Mango are top sellers. Another standout was Hot N Saucy's Garlic N Peperoncini. Businesses I was less excited to see include Panama Blue, which is labeled on its bottle as 'Rainforest Spring Water.' I don't know all the details of their business, but that water should probably stay in the rainforest? I also did some speaking, as a panelist on the Big Ideas Stage to talk about the future of private label, as well as a moderator on the main stage on the extremely timely topic of tariffs. On the tariff panel, Ori Zohar, CEO and cofounder of single-origin spice company Burlap and Barrel, explained how his brand sources just 10% of their spices domestically. And that's simply because there are no U.S. farmers who grow staples like cinnamon and peppercorns. But there are generations who have mastered the art of farming these spices around the world, like in Vietnam, where Burlap and Barrel sources both. Earlier today, Vietnam signed a trade deal with the Trump Administration, agreeing to a 20% tariff instead of the threatened 46% tariff that was set to start later this month. Burlap and Barrel has committed to not raising prices due to tariffs. And exemptions may eventually be possible, especially in cases where there are no domestic alternatives. But there's a lot that is still getting lost amid all the uncertainty and deal-making chaos. Tariffs are pressuring brands to erase the true origins of key ingredients that have their own authentic histories, and Zohar is not standing for it. He shared an impassioned plea for everyone to think about quintessential American dishes, like apple pie and barbecue. Now imagine that apple pie without cinnamon. And imagine those burgers or shrimp or chicken or ribs without pepper. It's as American as apple pie to cook with spices from around the world. So as you celebrate the Fourth of July this weekend, consider what your spread would look like without any imported ingredients. You might be surprised! Enjoy the long weekend! — Chloe Sorvino This is Forbes' Fresh Take newsletter , which every Wednesday brings you the latest on the big ideas changing the future of food. Want to get it in your inbox every week? Sign up here . Featured Story Why New Yorkers Voted For Public Grocery Stores: Explained New York City mayoral candidate Zohran Mamdani and New York City Comptroller Brad Lander (left) attend the 2025 New York City Pride March on June 29, 2025 in New York Forbes contributor Errol Schweizer: New Yorkers turned out big time to support mayoral candidate Zohran Mamdani's plans to open public grocery stores. Here's why the proposal is so popular, and so viable. The Feed Senate Majority Leader John Thune (R-SD) (C), accompanied by Sen. John Barrasso (R-WY) (L) and Sen. Mike Crapo (R-ID) (R), speaks to reporters off the Senate floor after the Senate passed President Donald Trump's so-called One Big Beautiful Bill Act.A Big Beautiful Frenzy: With the Senate's passing of President Donald Trump's One Big Beautiful Bill, there's a lot to unpack. After outrage over a comprehensive public land grab in the West, the sales were removed. But the bill also includes many provisions which the Environmental Working Group describes as handing billions to corporate agricultural interests and 'dramatically [expanding] farm subsidy loopholes that overwhelmingly benefit wealthy farmers, corporate agriculture, foreign insurance companies and factory farms.' The bill also includes what Civil Eats is calling 'the most significant cuts in history to the country's largest hunger program.' Their report estimates that the changes will 'push millions of Americans out of the program, while other provisions in the bill will likely kick as many as 11.8 million low-income people off of Medicaid and 4.2 million off of Obamacare insurance plans.' Tanks, where cultivated chicken is made, are seen at the Eat Just office on July 27, 2023 in Alameda, Lab-Grown Ban: Texas has become the seventh state to ban lab-grown meat, following Indiana, Mississippi, Montana, Nebraska, Alabama and Florida. A similar bill in the Oklahoma house of representatives died earlier this year, while recent legislation in South Carolina goes the route of requiring clean labeling of any artificial or cell-based Egg Prices: Waffle House has ended its surcharge of 50 cents per egg—a strong sign that egg prices are coming down after soaring amid supply shortages from avian flu. Waffle House serves 272 million eggs a year. Field Notes Chloe Sorvino These meatballs from chef Marc Meyer at New York City's Cookshop, made with La Belle Patrimone heritage chicken, were the best I've ever had. Silky, herby, and luxuriously smooth, in a perfectly meatball-y way. Thanks for reading the 149th edition of Forbes Fresh Take! Let me know what you think. Subscribe to Forbes Fresh Take here .
Zawya
01-07-2025
- Business
- Zawya
M.O Group marks its third consecutive participation at Fancy Food Show in New York
M. O. Group, a leading Egyptian confectionery manufacturer, is participating for the third year in a row in the prestigious Fancy Food Show in New York. The three-day event features 45 Egyptian companies from various segments of the food industry and is organized in coordination with the Egyptian General Organization for Exhibitions and Conferences and the Food Export Council. U.S. Market: A Strategic Gateway for Global Expansion Hamdy Elabrak, Chairman of M. O. Group, emphasized the significance of the American market, stating:'The U.S. market has immense purchasing power and serves as a pivotal launchpad for our global expansion strategy.' He added that the group's consistent presence at the show allows it to broaden its customer base and explore new consumer trends, especially in the confectionery and snack categories. Hamdy Elabrak further noted that the U.S. market provides an ideal testing ground for high-quality products, underscoring the importance of leveraging this platform to establish long-term relationships with major American importers. He stressed that the group's third appearance at the show underscores its firm commitment to expanding its presence in the U.S. and growing its client base in North America. Institutional Support and Strategic Coordination Ahmed Saleh, Export Director at M. O. Group, commented:'Participating for the third time as part of a strong national presence reinforces our visibility among major U.S. companies and trade partners.' He pointed out that the Egyptian pavilion, overseen by Minister Plenipotentiary Yehia El Wathik Bellah and the Egyptian Commercial Office in Washington, has significantly boosted M. O. Group's commercial reach. Saleh added:'Top American importers were invited to visit our booth and explore our confectionery, chocolate, and marshmallow products, which opened up new lines of communication and promising contract discussions.' He affirmed that close collaboration with the Egyptian Commercial Service enables the group to engage in high-value B2B meetings, paving the way for future export deals across various segments of the Egyptian food industry. Egypt-U.S. Trade Momentum Continues Egypt's food exports to the United States have seen continued growth, reaching $322 million in 2024 and approximately $57 million by mid-2025. The United States remains the world's largest food importer, having imported approximately $211 billion in food products in 2024.
Zawya
30-06-2025
- Business
- Zawya
Egyptian Swiss Group expands into U.S. Market, showcases at Fancy Food Show 2025 in New York
Elsebai: U.S. market holds massive purchasing power; Fancy Food Show is a gateway to global growth Egypt ranks pasta as 10th among top food exports to the U.S., says Elsebai Egyptian Swiss Group for Pasta, Milling, and Concentrates has taken a strategic leap toward global expansion through its participation in the Summer Fancy Food Show 2025, held in New York City from June 29 to July 1, joining 45 Egyptian companies under the coordination of the Food Export Council and the Egyptian General Organization for Exhibitions and Conferences. Strong Egyptian Presence at a Premier Global Event The exhibition is one of the world's largest and most prestigious events in the food and beverage industry, attracting thousands of exhibitors and buyers from across the globe. The show reflects rising global demand for premium food products with quality, diversity, and authenticity. Elsebai: U.S. Market a Strategic Launchpad Speaking at the event, Eng. Ahmed Elsebai, General Manager of Egyptian Swiss, stated that participation in the Fancy Food Show offers a strategic opportunity to strengthen the company's presence in the U.S. market, which he described as having 'massive purchasing power' and providing direct access to leading international buyers. Elsebai confirmed that Egyptian Swiss holds all the necessary certifications for entering the American market, including FDA approval from the U.S. Food and Drug Administration, allowing it to export its pasta products to the U.S. The group now aims to expand exports to include sauces and concentrates following its successful market penetration in South America. Fancy Food Show as a Gateway to Key Markets 'We see the U.S. market as one of the most important targets in our expansion strategy,' said Elsebai. 'Its size, openness to high-quality, innovative products, and the diversity of buyers make it a natural fit for our brand. The Fancy Food Show offers a perfect platform to promote our products and network directly with importers from North America, Latin America, Europe, and Asia.' Egyptian Pasta Among Top 10 U.S. Food Imports Elsebai pointed out that pasta ranks 10th among Egypt's top food exports to the U.S., with export values nearing $10 million in 2024. Meanwhile, tomato paste exports reached $6 million during the same period, highlighting growing demand for Egyptian food products in American markets. The Egyptian pavilion featured a wide range of offerings including pasta, sauces, frozen vegetables, confectionery, dairy products, edible oils, olives, and pickled goods, showcasing the evolution and diversification of Egypt's food industry. Support from Egyptian Trade Authorities During a meeting with Minister Plenipotentiary Yehia El Wathik Bellah, Head of Egypt's Commercial Office in Washington, Elsebai praised the vital role played by the Egyptian Commercial Service in organizing high-level importer visits to the Egyptian pavilion and facilitating productive B2B engagements between U.S. and Egyptian companies. Egypt's Food Exports to the U.S. According to official figures, Egypt's food exports to the United States reached $322 million in 2024, with exports standing at $57 million by mid-2025, reflecting continued momentum in trade relations. About Egyptian Swiss Group Founded in 1995, Egyptian Swiss began operations in grain and flour trading before gradually evolving into one of Egypt's leading food manufacturing groups. Its expansions include: Flour mills in Assiut, Borg El Arab, and 10th of Ramadan City A pasta factory with a production capacity of 8,000 tons per month A sauce and concentrate factory producing 3,000 tons per month Wheat silos with a storage capacity of 50,000 tons The company operates with fully automated European production lines, ensuring high-quality output across all products. Currently, over 80% of its total production is exported to more than 40 countries across Africa, Asia, Europe, and Latin America. The company received praise from Egyptian Prime Minister Mostafa Madbouly, who described Egyptian Swiss as a model of successful industrial growth, combining domestic production excellence with global market expansion.
