Culinology -- March 2014 - (Page 39)

TRENDS Donna Berry and Monica Watrous This year's Winter Fancy Food Show highlighted several new product development trends S riracha, mint and better-for-you snacks and beverages topped the list of trends identified at this year's Winter Fancy Food Show, held Jan. 19-21 in San Francisco. The Winter Fancy Food show is a microcosm of new food and beverage product development and highlights the ways smaller companies are attempting to stand out from more mainstream products. A panel of food media and industry personnel identified five themes after reviewing thousands of products from more than 1,350 specialty food producers exhibited at this year's show. "These trends capture the creativity of specialty food producers, and the care MARCH 2014 | Culinology | 39

Table of Contents for the Digital Edition of Culinology -- March 2014

Culinology -- March 2014
Table of Contents
President's Letter - A journey into the future of food
Emerging Trends - Stevia’s use as ingredient may more than double by 2017
The scoop on salty snacks
Most consumers won’t try new items
Ingredient Innovations - Gluten-free innovation
Flavors - A Perfect Pair
Member Profile - All That Jazz
Trends - What's Next
Petits Fours - Private label vs. brands
Freshness will be in favor during 2014
Omega-3 claims losing share in dairy segment
Upcoming Events/Ad Index

Culinology -- March 2014