The Specialty Foods Association’s Summer Fancy Food Show has returned to New York, showcasing over 2,000 exhibitors with a range of specialty food and drinks that could soon hit grocery aisles and restaurant menus.
Condiments are getting an upgrade, with chefs taking their signature sauces and dips outside the kitchen. “Swicy” flavors, which combine sweet and spicy notes, remain popular, with new entrants like Mike’s Hot Honey and Smash Kitchen showing off swicy dips and ketchups.
Plant-based products are still present, but exhibitors are focusing more on taste than vegan or vegetarian claims. Chef-led brands, such as Zahav Foods and Caplansky’s Delicatessen, offer high-quality sauces and condiments that can be easily canned or packaged.
New takes on olive oil, including infusions like harissa and sherry casks, are also gaining traction. Meanwhile, mustard is getting a makeover, with companies like Pop Mustards offering “caviar-like” textures and flavors.
The show also highlighted the growing popularity of beef tallow, with two newcomers displaying their products: Butcher Ben’s Beef Tallow and Beefy’s Own, which cook potato chips in rendered fat. As the trade show continues to be a springboard for new brands seeking to expand their reach, these trends are likely to have staying power.
Christine Couvelier, a culinary trend spotter, observed that while some trends come and go, others stick around due to passion and expertise from chefs who put their hearts into creating delicious products.
Source: https://www.cnbc.com/2025/07/04/2025-food-trends-beef-tallow-mustard-flavored-olive-oil.html