Summer Fancy Food Show Dispatch

The Specialty Food Association ’s Summer #FancyFoodShow is a premier event in the food industry, showcasing the newest and best in specialty food and beverages. Held annually at the Javits Center in New York City, this event attracts thousands of makers, buyers, brokers, distributors, and industry professionals from across the globe.

Having attended the Summer Fancy Food Show for nearly a decade, with a brief hiatus due to COVID-19, it was exhilarating to be back at one of my favorite events in one of my favorite cities. The energy in the aisles was infectious, making it an enjoyable experience to walk amongst the numerous booths. My main objectives were to reconnect with clients, catch up with old friends and LinkedIn connections, and meet potential new clients who might benefit from Buttermilk Creative’s offerings.

One of the highlights was attending the sofi Awards Gala, where I had the honor of presenting the Best Packaging Award to Fanci Freez Strawberry Milkshake. Despite my preparation, standing before the large crowd at Lavan Midtown was a nerve-wracking yet rewarding experience, celebrating with many talented presenters and winners.

Now let's get to the good part - what I spotted at the show:

Brand Highlights:

While there were hundreds of brands I loved seeing, I've chosen just a few to share that really caught my eye this year:

SMAKULI gluten-free sweets : The Ukrainian packaging design was innovative and intriguing, particularly their freeze-dried ice creams.

Luca 1863 : This pesto brand featured vintage-inspired, typography-driven designs that were visually stunning.

Geaux Nuts : Their New Orleans-inspired design and unique paper tube packaging were both unconventional and effective.

Bell's Reines : Fresh and eye-catching line-driven designs with diagonal script type for each flavor.

Spring & Mulberry : A North Carolina brand with embossed treatments, vibrant color choices, and a window to showcase their unique bars.

Jane Foodie : Their packaging resembled something that looks like if Andy Warhol redesigned Campbell’s, with bold, unconventional color combinations and unique matte labels.

The key takeaway from the show for me was a sense of optimism. Most brands and founders I spoke with were positive about their prospects and the opportunities emerging from the event. There is a noticeable shift towards comfort foods made with simpler, cleaner ingredients, creating and innovating familiar products that are approachable but made a lot better.