Fancy Food Show

I just got back from the Fancy Food Show in New York. The show once again reinforced that if you eat odd combinations of the world's best cheeses, chocolate, cookies, oil, condiments, etc., it will make you feel sick. From my prespective I tend to stay in my booth and only snack from my neighbors. I think that I must have eaten 100 cookies from one neighbor. If there is a cookie diet out there, I just tried it.

I really love that show. Not just because of seeing friends, the great innovative spirit there, and the fantastic food at the show, but because I love New York. Where else can you walk down the street and on one block see a Indonesian, Mexican, Italian, Japanese, Turkish, and continental U.S. restaurants (just on one side of the street). Not only is there variety, but the quality of the food is great and there is such a sense of energy. People are rushing everywhere.

What is interesting about this year's trip is that not all the retail trends seem to mirror the restaurant trends. At retail you are seeing nutraceutical, organic, upscaled basic foods, single source foods, etc. In foodservice you are not seeing so much of these. Of course you see many trends in both channels healthier eating, more Asian cuisines, more convenience based eating, more bittersweet chocolate, more specialty cheese, etc. Some potential trends you read about, but seem to be just getting started like African cuisine, Vegan food, regional Indian cuisine, etc.

That is my two cents. If anyone else was there or has questions, please feel free to comment.