After seeing and sampling their way through the specialty food sector’s premier B2B exhibiton, the Specialty Food Association’s (SFA) Trendspotter Panel released its list of top trends driving the industry forward, observed at the 2026 Summer Fancy Food Show in New York City.
Between June 28-30, SFA’s Trendspotters walked the more than 345,000 square feet of the annual trade event, observing, tasting, and speaking with industry innovators to inform their predictions of the hottest trends across specialty categories.
“This year’s show was practically bursting with new flavors, sensations, and innovation,” said Leana Salamah, senior vice president of marketing and communications at SFA. “Our Trendspotter panel captured the vibrancy and excitement of the incredible products on display in their top trends, and we look forward to seeing how they evolve between now and Winter FancyFaire in San Francisco this January.”
Comfort Classics Go Global
“From butter chicken frozen pizza to Korean-inspired oatmeal and more, manufacturers are infusing American comfort food staples with global flavors,” said Trendsetter panelist Dahnya Rogers, a hospitality, organizational development and people strategy leader. “The trend not only offers manufacturers an opportunity to bring new energy into pantry staples, but also gives consumers approachable ways to try out new flavors through products they’re already purchasing.”
“Global flavors aren’t the story anymore. They’re the expectation in specialty food. The next wave of innovation applies them to familiar foods, bringing relevance to established categories,” said Carol Ortenberg of The End Cap, a CPG strategist, editor and writer. “A butter chicken pizza isn’t just a novelty – it’s a way to differentiate in a mature category. When shoppers are scrutinizing every purchase, products that offer a unique experience can command a premium and deliver incremental value for retailers.”
“Consumers are searching for ways to get restaurant-quality food and experiences at home,” said Matt Leeds, founder and managing partner of Forward Consumer Partners. Noting the premiumization and globalization of the frozen category in particular, he added: “It’s a clear shift from the mass-frozen convenience default and a great way to stand out.”
• GourMe Beef Shawarma Pizza
• Mazala Pizza Butter Chicken Pizza
• Gamsa Foods Sesame Garlic Savory Oatmeal
• Keyas Snacks Bombay Spice Potato Chips
• Paco Jones Mexican Ketchup
Inside-Out Innovation
“Honest Processing” predicted increased transparency behind how foods are made. Now, that shift is expanding to ingredients.
“Brands today are less focused on touting what’s not in products, and are spotlighting what is in them – calling attention to accessible ingredients like honey, dates, bone broth and avocado oil instead of the functional benefits themselves,” said John Lane, senior product innovation and category manager at The Raley’s Companies. “This trend combats the ‘function fatigue’ we’re seeing among consumers and lets brands stand out through simplicity.”
“Amid ingredient shortages like whey, brands are finding real competitive advantages leaning into ingredients like dates that are easy to understand for consumers and bring a health halo to their products,” said Snaxshot creator Andrea Hernández. “As the ‘Make America Healthy Again’ movement continues to impact the CPG space, we’re seeing a return of ingredients that offer sugar or fats in all-natural formats, letting people feel better about what’s in their food.”
“Indulgence is making a return. Dates are having a serious moment and were all over the Fancy Food Show,” said Fred Hart, brand and design consultant at Hart Brands and contributing editor at Dieline. “As brands continue searching for natural sweeteners with benefits beyond cane sugar, dates are quickly becoming one of the industry’s favorite ingredients.”
• Noodoo Smooth Tomato Sauce
• Aayur Date Night Sparkling Drink
• Singing Pastures Juicy Pineapple Pork Sticks
• Daramel Date Caramel Sauce
• Marro Sparkling Protein
• Elmhurst Good Day Darling Amber Spritz
• Defender Protein Bars
Bite-sized, Big Flavor
As GLP-1’s remake the food industry and consumers demand flavor and nutrition density, “Appetite Reset” appears in bite-sized appetizers and snacks.
“From frozen dumplings and balls of all flavors to mini cakes and poppable desserts, small bites have a big advantage in today’s marketplace,” said Becky Nelson Dahl.
“The opportunity with bite-sized products isn’t simply smaller portions, it’s more occasions. By delivering big flavor and quality in offerings that are easier to try, share, and enjoy, brands can unlock new ways for consumers to engage with specialty food,” said Ortenberg. “The winners will deliver a premium experience while aligning with evolving consumer habits.”
• Bagelverse Pizzabagels
• Chenzi Pork Potato Balls
• Nada’s Columbian Style Black Bean Empanadas
• BARIS White and Milk Chocolate Dipped Raspberries
• Benihana Chili Chicken Gyoza Bites
• Croots Snacking Croutons
Ancient Reimagined
“Rooted Rituals” predicted the rise of recipes that feel anchored in something real, including ancient recipes crafted with intention.
“As consumers seek healthier and more authentic foods, founders are increasingly looking backward. Ayurvedic drinks, Arabic coffee, Persian sekanjabin, Navajo tea, Peruvian chicha morada and tepache all reflected centuries-old traditions finding new audiences,” said Hart. “Just as yerba mate and açaí introduced new beverage traditions to America, founders are digging even deeper into their own cultures for inspiration.”
The trend doesn’t stop in the beverage aisle. “Brands like La Milpa tortillas are adapting centuries-old recipes for today’s consumers, using nixtamal in their tortillas and chips to honor their legacy and create something delicious,” said Hernández. “It’s not only about the flavor, it’s about the ritual and tradition.”
• Purple Drop Peruvian Super Drink
• La Milpa Tortillas
• Goldholly Organic Yaupon Tea
• Dééh Navajo Tea
• Kolkata Signature Chai Concentrate
• Matzo Project Shmura Matzo
Craft Aesthetic as a Signal
“Shelf-Stable Chic” anticipated the rise of a curated pantry that reflects consumers’ identities and evolving values.
“We’re seeing brands lean into an organic, from-the-farm positioning and away from the over-the-top branding and neon colors previously meant to attract the attention of Gen Z,” said Hernández. “To give consumers a sense of connection with the ingredients and products they’re consuming, brands are hacking heritage to give artisanal, hand-crafted cues wherever they can.”
“In packaging, the trend for years was a ‘more is more’ mindset,” said Nelson Dahl, partner at Bex Brands “Now, we’re seeing more restraint: hand-drawn packaging art and muted organic colors, thoughtfully designed to lean into the qualities of the ingredients inside. When done right, the trend helps consumers feel a closer connection to the food and the all-natural, artisanal qualities they care about.”
• Folkland Foods Organic Farm Fries
• From the Farm Ice Cream
• Roaring Fork Mill Flours
• Painterland Sisters Organic Skyr Yogurt
• Finger Foods Farm Southwest Vegetable Soup
• Della Long Grain Rice
Emerging Trend: Playful, Purposeful Packaging
“Sometimes innovation isn’t the product – it’s the package,” said Hart. “Applesauce in yogurt-style tubes, honey in toothpaste bottles, chocolate in cigarette-style packs, and balsamic in squeeze bottles showed how rethinking the format can make familiar products feel entirely new.”
“Brands are bringing a sense of playfulness and purpose to packaging,” said Maggie McGlinchy, a store manager at Pop Up Grocer. “Not only are they bucking long-standing trends, but they’re using thoughtful innovations like packaging kimchi in single-use sachets to unlock even more usage occasions.”
• Rooted Broth Bone Broth Tea Bags
• Honey Department Thick Honey
• Small Town Cultures Kimchi
• Forchewn Instant Coffee
• Zig Zag Balsamic Drizzle
• Cheerie Lane Popcorn Cob
• Can Cakes Canned Cakes
What’s Next in Specialty Food Trends?
Specialty food and beverage products continue to grow in revenue, retail space, and foodservice applications. Reaching more than $295 billion in 2025 and projected to grow to $510 billion by 2030, the segment constantly evolves to meet shifting consumer demand, long before trends surface in conventional products.
To experience these and more emerging trends, qualified members of the specialty food trade, industry affiliates, and media are invited to attend Winter FancyFaire 2027, running in San Francisco, California, from January 17-19, 2027. It promises to showcase a first look at SFA’s 2027 Trend of the Year.
