Archive for the 'trade shows' Category

2014 Summer Fancy Food® Show: The Savory Side

Friday, July 11th, 2014

While it’s hard to believe that it’s already July, another fabulous Summer Fancy Food Show has come and gone. This summer’s NASFT (National Association for the Specialty Food Trade) Summer Fancy Food Show was hosted in NYC June 29th through July 1st and was attended by foodies from around the world.

As always, walking the Fancy Food Show floor means an eyeful (and many mouthfuls) of innovation and adventure. Check out some of the savory products that stood out to me this year.

NASFT - Snikiddy Vegetable Chips
It was hard to ignore all the many ways in which veggies are being incorporated into snacking these days. These veggie chips, made with kale, were delicious – the Jalapeno Ranch were my fave!

Whole Earth Purple Pop Grains Snack Crisps

Purple corn is getting more attention – and was the base for these PopGrains snacks. We showcased purple corn at this year’s Innovation Roadshow® in our Peruvian-inspired Chicha Morada beverage. By the way, these were crisp, flavorful and incredibly satisfying.

NASFT - Quinn Flavored Popcorn

Way back during our 2012 Innovation Roadshow®, we mentioned Quinn popcorn during the opening presentation, the Roadmap to the Roadshow. The flavors of their microwaveable popcorn stood out to us then and now they’ve extended their lineup with some unique ready-to-eat options, like kale, coconut oil and olive oil flavored farm-to-bag popcorn.

NASFT - Seaweed Snax

Seaweed-based snacks were ALL OVER! I would say it’s the top new standout trend for me at this year’s show. Keep an eye out for sea-borne foods and beverages, because they’re riding the trend wave in. And you grimaced when we innovated with blue-green algae at this year’s Roadshow…

NASFT - Truffle Cheese and Lavendar Honey

Truffle cheese drizzled with lavender honey is insanely incredible. Truly exemplary of what the sensory indulgence trend is all about…the aromas, the textures and the complexity of opposing but complementary flavors draw you in with every addictive bite.

Blue Isle Mediterranean Yogurt Spread

The expanding world of yogurt has come to a fork in the road. And one of the prongs leads down a long, savory road. We can expect to see a lot more products like this hitting shelves soon.  The spicy vegetable yogurt spread was a great combination of savory, creamy and smooth.

Stay tuned for the next post, where I’ll share with you some of my favorite sweets from the show!


2013 Summer Fancy Food® Show: Part 2

Friday, July 19th, 2013

As promised, here are some of the savory products that caught my eye at the NASFT (National Association for the Specialty Food Trade) Fancy Foods Show this year in NYC.

These fabulous cheese crisps were super savory and delicious. They’re crisps that are made entirely of parmesan cheese, not just cheese-flavored, and were shown in some really cool flavors like Jalapeno Parmesan, Caraway Seed Parmesan and my personal favorite, Chia Seed Parmesan. These would pair perfectly with wine!

With condiments getting all sorts of flavor attention as of late, these whipped mustards were right on trend – in flavors like Artichoke Garlic, Maple Bacon and Bacon Blue Cheese.

If you subscribe to our Fast Track Fast Trends newsletter then you may have seen this product highlighted before. Krave Beef Jerky is capitalizing on the protein trend by introducing some really innovative jerky flavors to the market (and on another trend note, the product is all-natural). Included in the lineup are Chili Lime, Sweet Chipotle and Basil Citrus flavors.

Whole Earth - Rice Crisps, Popcorn, Tortilla Chips

This year’s Fancy Foods Show was home to a lot of savory snack products like chips, pretzels and popcorn. The Whole Earth showed off their deliciously innovative flavored snacks including Popped Sesame Seaweed Rice Crisps, Garden Herb Olive Oil Popcorn and, my favorite in the lineup, Really Seedy Multigrain Tortilla Chips.

NASFT - Numi Organics Tea

It’s no secret that tea formats and flavors are super trendy right now, as are savory flavors, so why not combine the two? Well, Numi Organics did just that with their line of savory teas. These teas combine organic vegetables, herbs and tea for a satiating cup of tea that drinks a bit like a broth – in fact among the tea’s suggested uses is as a base for boiling rice or noodles. The garden-inspired flavors include Beet Cabbage, Broccoli Cilantro and Tomato Mint.

NASFT - Kokos Coconut Cheese

The Fancy Foods Show is typically populated by an insane amount of cheese products, which is such welcome news for a cheese-lover like me. While I sampled a lot of delicious and interesting cheeses, this one was my absolute favorite and overall one of the highlights of the show for me: Kokos Coconut Cheese is to die for!! It’s sure to be the star of any cheese board spread and would pair deliciously with grapes or chocolate.

Although this blog installment has been dedicated to the savory side of this year’s Fancy Foods Show, I thought I’d end on a sweet (and stylish) note – what does a girl like better than shoes or chocolate? How about shoes made out of chocolate?!

Sweet Shop USA - Chocolate Shoes

Once again, Fancy Foods proved to be a delicious trend-spotting journey and I already can’t wait to see what next year brings!

A Glimpse of the Sweet Side of the 2013 Summer Fancy Food® Show

Tuesday, July 9th, 2013

It’s that time of year again…the sun is shining, birds are chirping and the sweet smell of innovation is in the air. It can only mean one thing: another Summer Fancy Food Show is upon us! Last week’s NASFT (National Association for the Specialty Food Trade) Summer Fancy Food Show was held in NYC and was attended by foodies from around the globe. Check out some highlights below of show sweets that really stood out.

NASFT - Swiss Colony Jelly Belly Cake Bites

These Swiss Colony/Jelly Belly co-brand Cake Bites were absolutely delicious and super indulgent. The Blueberry & Pomegranate were my personal favorite. There were a lot of products throughout the show that were seemingly inspired by petits fours…keep an eye out for this glimmer of a trend.

NASFT - Sucre Floral Chocolate Bars

My absolute favorite use of florals that I saw at the show. The candied rose and candied violet pieces were so amazing and flavorful on their own, but completely well-balanced in the gourmet chocolate bars by Sucré. They really are as delicious as they are beautiful.

Hannamax Baking - Crunchy Cookie Chips

Was able to snag a bag of these to bring back to the office and share (although the sharing part is hard with these addictive treats). This is exemplary of the trend of formats merging. Here, the cookie meets the chip and the result is a crunchy, chocolatey, satisfying snack that truly does taste like a cookie but eat like a chip.

NASFT - Zoë’s Chocolate

When chocolate meets art you get the unparalleled beauty of Zoë’s Chocolate. The packaging is extremely minimal because it just obstructs the aesthetic genius of these bars. From coffee-shop inspirations to floral flair and holiday themes, these candy concoctions are a work of art.

Lesley Elizabeth Inc Flavored Sugar

Where there’s flavored salt, flavored sugar can’t be far behind. The black currant flavored sugar mixed in cool whip and served with a miniature Nilla wafer cookie really hit the spot.

NASFT - Beauties Sweeties Gummies

These functional gummies were almost too tasty to be functional, but they were! These Beauty Sweeties fruit jelly hearts contained 20% fruit juice, 6% fruit pieces, vitamins, aloe vera and collagen, all on a base of yogurt cream!

Carousel Vanilla Sea Salt Caramels

Since we showed Salted Vanilla at this year’s Innovation Roadshow® in May, I did a double-take when I saw these Vanilla Sea Salt Creamy Caramels. Just further proof that Innovation Starts Here® at David Michael & Co.!

Stay tuned for the next post, where I’ll share a couple of more sweets and my favorite savory products from the show with you!


On the Fence?

Wednesday, February 23rd, 2011

David Michael Innovation Roadshow Convention Floor

By now, you’ve probably heard a thing or two about the David Michael Innovation Roadshow – whether on our Twitter feed, an industry magazine, or right here on this very blog. If you’re a procrastinating gal (or guy) like myself, you may be thinking, “oh yeah…I’ll have to look into that…”

Well, I’m here to tell you that time is running low! We are a mere FIVE weeks away from our eighth annual show – and registrations are at an all-time high.

So, if you’re in need of a little push, I’m here to give it. Below are our top 10 reasons to attend this year…

  1. The Innovation Roadshow is a FREE event! There is no cost other than your travel and accommodations.
  2. You will experience innovative flavors and applications – from out-of-the-box concepts to ideas that are ready for market.
  3. Learn from experts on technologies and regulatory issues that impact product formulation in today’s marketplace.
  4. Re-charge your innovative edge – we’ll get you thinking in new ways!
  5. See and taste product concepts in a variety of categories – from confections and baked goods, to distilled spirits and ice cream!
  6. Learn how to adapt these concepts to your own product line. Think a savory frozen snack concept doesn’t have applications for your cookie line? Think again.
  7. Learn how to create, or adapt, a brand that is market flexible – how to remain authentic, yet appeal to local tastes.
  8. Interact with David Michael’s global creative team, as well as others in your field.
  9. Learn more about current and emerging food and beverage trends.
  10. Taste exotic flavors from around the world!

Want to register? There’s no time like the present! Click here!

2009 Summer Fancy Foods Show Review – Part 1

Thursday, July 9th, 2009

Another season, another Fancy Foods Show! Last Monday I hopped the train to New York and breathed in the scents at the Javits Center.

Perusing the booklet before hitting the show floor, I got pretty excited to see one product in particular – black garlic. I first caught wind of black garlic late last year, and have seen it pop up in a number of foodie blogs since then. More recently, it was written up in the Washington Post and Gourmet, but I still had yet to try it. Black garlic is an ordinary garlic bulb that has fermented for about a month, resulting in what you see below. The taste is unexpected – sweet, fermented, and almost smoky. It has a subtle garlic flavor, but not at all overwhelming, and the texture is very soft. I brought a sample back to the office for our chefs to try, and they were blown away by the flavor. While at the booth, I also tried the black garlic jam, which was tasty and sweeter than the actual clove, and experienced a number of visitors running up to the booth excitedly yelling, “we love this stuff!” While I had read about this new flavor phenom in a number of blogs, this was honestly the first commercial product I had found – most foodies have been making it on their own. Expect to see black garlic grow on restaurant menus in the near future. Also, the folks at Black Garlic, Inc. were featuring a black garlic energy drink. Since black garlic claims to be loaded with antioxidants, it’s possible that this foodie favorite may also grow as a healthy ingredient.

Black Garlic Uses

Now to the important stuff – chocolate!! Grazing the show floor, a girl could make a mean meal on the stuff (and did, by the way). In flavors, sea salt prevailed, as did varietal dark chocolates, caramel, tea flavors and even some florals, like lavender. But at the Vosges booth, it’s still all about good old-fashioned bacon. Those fabulous cocoa gods and goddesses debuted more bacon chocolate goodness – a dark chocolate version of the Mo’s Bacon Bar, a bacon chocolate toffee, and even, dare I say, bacon chocolate pancakes! Alas, I got to the booth a smidge too early for the pancakes – and I’m still kicking myself…

Now, I’m not much of a honey fan myself (I know, I know…how can I not love honey), but I was impressed by the concept of varietal honey from Savannah Bee Company. These varieties have been specially chosen to pair with tea, cheese and grilled foods.

Of course, there is way more to talk about from this year’s show! Check back next time, we’ll talk about Peruvian flavors and Skyr!

Heading West

Friday, June 5th, 2009

It’s that time of year again…time for the IFT Food Expo! As always, David Michael will be there. Check us out at the Anaheim Convention, booth #837 from Sunday, June 7th to Tuesday, June 9th.

2007 IFT Food Expo - Anaheim California

We’re serving a delicious, California spa-cuisine menu this year. Enjoy veggies in Sweet Vanilla Onion Dip, with our signature Soup & Salad Savory Side Bars. In Caramelized Onion, Garlic Butter Herb and Black Pepper Parmesan flavors, these biscotti-like bars will deliver a delightful taste of sweet and savory. Wash that down with a Yumberry Rooibos Tea Slushie – perfect for beating the heat!

While you’re there, don’t forget to enter our contest to win a free trip to this year’s Innovation Roadshow®. To learn more about what we’re showing at the IFT, please click here.

Not going to IFT? No worries, it’s strawberry and rhubarb season here in the Northeast, and what better excuse to sample this month’s recipe, Strawberry Rhubarb Crumble Pie. So yummy, you won’t even want to share!

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