Food and beverage suppliers from around the world flocked to the Javits Center from June 23 to 25 for the 68th iteration of the Summer Gastronomy Fairwhich spanned 330,000 square feet of the iconic New York Convention Center.
Fueled by a seemingly endless supply of samples from 2,400 exhibitors, the more than 29,000 food industry professionals in attendance certainly made their mark during the three-day trade show.
Tasty features
Similar to the Summer Fancy Food Show, the Association of Food Specialists The 2018 edition of SFA, held last year at Javits, was sold out. However, this year’s edition was notable for the opening of the Debut District, which showcased new exhibitors, as well as innovative new products and startups in the F&B space.
SFA President Bill Lynch noted that the inaugural Debut District “opened 30 minutes early each day of the show, and an hour early for key buyers with early access,” giving new exhibitors a chance to stand out from the noise of a busy trade show floor filled with veteran booths. To further support budding brands in the space, “SFA also partnered with marketing agency Pola to offer SFA members complimentary premium product photoshoots to support their growth,” Lynch added.
Elsewhere in the exhibitor space, areas were reserved for international destinations such as Africa, Peru, Canada, Spain (the show’s partner country) and Asia. The “Plant Pavilion” appealed to different appetites, and state pavilions showcased cuisines specific to the U.S. states, where New York, New Jersey, Georgia and the U.S. Virgin Islands, among others, were represented.
“This year, we saw a perfect fit between a key consumer trend and the diversity of exhibitors that is a hallmark of the Fancy Food Show,” Lynch said. “Our U.S.-based buyers know that demand for flavors, ingredients and products from around the world is skyrocketing, and we are proud to welcome exhibitors from 56 countries to this year’s sold-out show.”
Tasty trends on tap
Ideas were also plentiful during the Summer Fancy Food Show’s keynote training session, “Savoring the Future,” which featured Whole Foods CEO Jason Buechel and was moderated by Today, the Food show producer Katie Stilo.
Lynch also noted that “the products featured at this year’s show were primarily gluten-free and vegan options, as we know consumers are looking for healthier, more climate-friendly eating habits.” Lynch added that the rise in health- and eco-friendly products is “a glimpse into how consumers will eat in the future.”
“We expect all future gastronomy fairs to bring similar information,” he noted ahead of the next edition, the Winter Food Show 2025which returns from January 19 to 21 at Las Vegas Convention Center.
He added that the SFA has a designated trend-spotting team that compiles an ‘On the Radar’ list that predicts the next big hits of the season.
The Summer Fancy Food Show 2025 will return June 29-July 1 at the Javits Center.
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