Bold Flavors, Chef-Driven Brands, and Swicy Surprises Define 2025’s Summer Fancy Food Show Trends

The Specialty Food Association’s Summer Fancy Food Show returned to New York’s Javits Center with over 2,000 exhibitors presenting the future of specialty food. Known for spotlighting emerging trends, the show featured innovations in condiments, snacks, and health-centric products.

Culinary trend spotter Christine Couvelier guided attendees through standout booths, offering insight into what may soon hit mainstream grocery aisles. While some trends like oil-based hot sauces and lavender-flavored items have stuck, others — such as viral Dubai chocolate — are unlikely to last.

Classic Staples Reimagined with Bold Flavors and Taste Focused Plant Based Products

Traditional kitchen staples like olive oil and mustard were reinvented with bold new flavors and techniques. Castillo de Canena introduced harissa-infused olive oil and one finished in sherry casks, offering new applications for both savory and sweet dishes.

In the mustard category, brands like Pop Mustards used fermentation and whole seeds for new textures, while Caplansky’s Delicatessen showcased a nostalgic yet flavorful take inspired by classic deli styles. These innovations aim to bring depth and variety to everyday condiments.

Though the plant-based category saw fewer exhibitors than in previous years, some brands are rebranding the space by emphasizing taste over dietary labels. Rather than marketing their products solely as vegan, companies like Umyum focused on quality and craft. Their cashew-based cheese and butter alternatives were displayed with an artisanal approach, appealing to broader audiences who value flavor, regardless of dietary preference.

Chefs Turn Retailers While Swicy and Tallow Trends Heat Up Specialty Foods Market

The pandemic-era trend of chefs launching retail products continues to thrive. Many chefs now bottle their signature sauces and condiments for home use, driven by a passion for quality. Chef Michael Solomonov’s Zahav Foods and Zane Caplansky’s mustard line are examples of culinary professionals bringing restaurant-level flavor to retail shelves. This movement reflects a broader consumer desire for authentic, chef-crafted products in their home kitchens.

Sweet and spicy — or “swicy” — continues to dominate the flavor scene, evolving into new forms such as Hot Honey Ketchup and sweet-spicy dips. Brands like Mike’s Hot Honey and Slawsa showcased creative products blending heat and sweetness. Meanwhile, beef tallow is re-emerging as a controversial cooking fat, promoted as a healthier alternative to seed oils. Products like tallow-fried chips from Beefy’s Own reflect a growing, if contentious, interest in traditional fats.