July 13, 2017
As always, Fancy Food was inspiring. For over three days we met with many innovative companies, explored the new LEVEL UP exhibit and engaged with experts at seminars like “The Food Market of Tomorrow”
(by Hartman and Mintel). A personal highlight was to hear Florence Fabricant present “Is The Fancy in Fancy Food Passe?” with refreshing wit and wisdom. It was a moment to be in the presence of the queen of editorial food culture and a real New York lady.
ALL of the time.
Fancy Food has been booming, with a past 5 year CAGR (compound average growth rate) of + 9%. In the next 5 years, Mintel predicts continued growth, but a bit more relaxed at +7% as segments mature and retail consolidates (ala Amazon acquiring Whole Foods and CPG investing in fresh and boutique-click here for Nestle news in Fortune (acquires minority interest in freshly consumer meals).
Traditional brands are struggling: 90% are losing share to creative new companies that have reimagined the category.
The future of food
Mike Lee of The Future Market presented some revolutionary questions about how we can make food better for the planet and for people. How do we feed 9 billion people in 2050? What advancements in cellular
agriculture, vertical farming and 3D food printing will empower the eater?
Chats with entreprenuers
Old World New Attitude
New to the scene, Esti Foods stopped us in our tracks, with a super – professional debut featuring Mediterranean foods like meze spreads, feta cheese, rustic pizza, Greek yogurt and extra virgin olive oils and spreads, all presented with Greek ingenuity.
This brand has it all going on. SMASHMALLOW seems to have disrupted the candy category with a “Wilderesque” World of Imagination. What makes it a winner? The strategic thought that went into it. Great name, beautiful package and endless story telling potential. Bite sized marshmallow squares with breakthrough flavors like cinnamon churro and root beer float. A sweet snack that feels modern an d nostalgic at once, taking you back to those days of S’mores at camp. Read more about the smashing success of Sonoma Brands in an article in FoodNavigator: SMASHMALLOW .
We spoke with Nancy Kalish, Founder and CEO of RuleBreakerSnacks. A health journalist for 20 years with the worst sweet tooth, she imagined better brownies made with 40% chick peas and free from top 8 allergens, non GMO, Kosher and Vegan.
One of the sweetest spots of the show was visiting the CEO of Louis Sherry. By pure coincidence, I purchased these boxes in an antique store last holiday, not knowing the celebrated story of the man. Louis Sherry of Vermont first opened up shop in 1881, selling French-style chocolates and ice cream post Prohibition on Fifth Avenue in alliance with the Waldorf-Astoria Hotel. The company subsequently purchased the Sherry Netherland Hotel. You can find these beautiful confections today at Saks Fifth Avenue, Neiman Marcus and online. Click here for more about the fascinating history of Louis Sherry.
joy to the brand
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