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From global flavors to non-alcoholic beverages to stuffed chocolate bars and pink pineapples, the Specialty Food Association\u2019s 69th\u00a0Summer Fancy Food Show rolled into town late last month.<\/p>\n
Upwards of 2,400 exhibitors participated in the three-day event at the Jacob Javits Convention Center, which highlighted crazes in food and drink and showcased recently launched items consumers can soon expect to buy.<\/p>\n
Auria Abraham founded Auria\u2019s Malaysian Kitchen in 2013 and just launched her Mango sambal.<\/span>Photo ET Rodriguez<\/span><\/p>\n \u201c[One] macro trend is on global flavors,\u201d Brian Choi, CEO of the Food Institute, told amNewYork. \u201cYou walk the aisles, you\u2019ll see a lot of products that are Asian and Indian and Caribbean, even African. So, the consumer\u2019s really ready to explore new types of flavor experiences.\u201d<\/p>\n Auria Abraham jumped on the bandwagon with Auria\u2019s Malaysian Kitchen, a brand of spice blends and ingredients from her home country. It was 2012 and Abraham had just given birth to her first child. She was borderline poor and feeling homesick when she called her mother in Malaysia who suggested she make a sambal to cure her nostalgia, a popular chili-based condiment popular in South Asian cuisine.<\/p>\n Her husband ate all of it and convinced her to throw dinner parties for friends. In 2013, Auria\u2019s Malaysian Kitchen was born.\n<\/p>\n Abraham attributes the rise of celebrity chefs and food shows to the public\u2019s increased awareness of international flavors.\n<\/p>\n \u201cEverybody\u2019s eyes are popping at the TV screen because they\u2019re like, \u2018I want that noodle thing with the curry that he just ate, I want that condiment that he said.\u2019 So now in 2025, people have heard these words [and] they want that flavor profile,\u201d said Abraham. \u00a0<\/p>\n She launched her new mango sambal just weeks ago, which pairs the familiar spicy condiment with a fruity sweetness. At Ginny, founders Thaniyia Mano and Bianci Mensah are also bringing flavors from their childhood into the mainstream via non-alcoholic beverages with their adaptogenic spritzers.<\/p>\n \u201cAdaptogens are essentially plant actives that help you with your cognitive function, stress relief, cortisol levels and then also just focus and relaxation,\u201d said Mano, a Canadian with roots in Sri Lanka.<\/p>\n Mano, with roots in Sri Lanka, and Mensah, whose family is from Ghana, designed their healthy beverages with a naturopathic doctor and infused them with ingredients like tulsi, also known as holy basil, ginseng, ginger, and schisandra berries.<\/p>\n \u201cWe wanted to merge our traditional remedies,\u201d Mano added. The entrepreneurial duo expects their product to launch in bars, hotels and spas later this month.\n<\/p>\n Also at the Fancy Food Show was Dirty Virgin, founded by John Maloney and James Zackler. The electrolyte-infused non-alcoholic cocktails launched earlier this year with the ethos of dismantling \u201cthe stereotype of the pure and innocent non-drinker.\u201d<\/p>\n Long gone are the days when asking the bartender for a virgin drink meant getting a Shirley Temple or a combination of every juice and soda on the beverage gun.\n<\/p>\n Since the term \u201csober curious\u201d was coined in Ruby Warrington\u2019s 2018 book by the same name, sober bars have been popping up all over NYC, and Millennials and Gen-Zers have been reaching for non-alcoholic drinks at bars and functions. Individuals have also become more health-conscious, reaching for \u201cbetter-for-you\u201d products.<\/p>\n A 2024 study conducted by Mintel amongst internet users 18+ reported 26 percent of them opted for non-alcoholic beverages for their health benefits. And earlier this year, the office of the surgeon general published an advisory detailing the links between alcohol consumption and various cancers.<\/p>\n Chef Michael Symon was one of the keynote speakers at the Specialty Food Association\u2019s Summer Fancy Food Show and served pierogis to the crowd with his newly launched Pop mustard.<\/span>Photo ET Rodriguez<\/span><\/p>\n Chef Michael Symon was the keynote speaker on day two of the three-day event. The Food Network regular spoke about his beginnings in Cleveland and presented his new brand POP, dubbed the caviar of mustards due to its pickled whole seed recipe that pops in your mouth.<\/p>\n He created the brand with Michael Januska who specializes in the condiment. There are three varieties \u2014 original, smoked and spicy \u2014 and Symon cooked about 200 pierogis at his booth for passersby, topped with his specialty mustard. He also spoke of possibly opening a Greek restaurant in Los Angeles with his wife, Liz.\u00a0<\/p>\n \u201cHe inspired me to be a chef,\u201d said Mikali Strugis, founder of Chef Li\u2019s Private Kitchen, who flew in from Kentucky for the show.\n<\/p>\n Although not quite so new, many people don\u2019t know about the pink pineapple by Del Monte, which debuted in 2020. The rosy bromeliad gets its color from being grown with lycopene, a naturally occurring red pigment found in fruits and vegetables like tomatoes.<\/p>\n The company also makes a Honeyglow pineapple and is working on a ruby version that will be released next year.\n<\/p>\n Dubai chocolate is quickly making its way into mainstream thanks to social media. In 2023, TikTok user mariavehera257 \u2014 with nearly 3 million followers \u2013 featured a video of herself eating the pistachio and knafeh-stuffed bar in one of her hundreds of food videos. She broke the internet.<\/p>\n The bar itself was invented in 2021 by FIX Dessert Chocolatier in Dubai. The chocolate is milky and rich, while the inside is pasty and sweet, with a fun crunch with every bite. It didn\u2019t take long before popular brands like Trader Joe\u2019s and Lindt began to make their own versions, and several copycats were included at the Fancy Food Show this year.\u00a0<\/p>\n Truffles are back in fashion this year with tons of products infused with they musty mushroom.<\/span>Photo ET Rodriguez<\/span><\/p>\n Making a comeback into the food scene is everything truffle. The flavor profile gained popularity in NYC in the late \u201980s\/early \u201990s and in the early 2000s, truffle oil was everywhere.<\/p>\n Over the years, the trend seemed to fade, but brands are bringing it back with items like truffle popcorn and truffle cheese. And it\u2019s not just truffles, all mushrooms are having a moment, whether it be edible or in tea form.<\/p>\n Folds is hoping to make big waves on supermarket shelves with its extra-crunchy potato chips. Founded by childhood friends Emma Cramer and Sharon Kwak, each chip is folded during the frying process for its signature look and texture.<\/p>\n \u201cWe always fought over them in any bag or at a party in a bowl, and we were like, \u2018why has no one made a brand dedicated to those chips?\u2019 And so, we made them,\u201d said Cramer.\n<\/p>\n With a market saturated with new products and social media providing an international platform for people to witness foods from faraway places, thinking outside the box is key.\n<\/p>\n \u201cWhether you\u2019re a manufacturer, whether you\u2019re a restaurant operator, whether you\u2019re in retail, now\u2019s the time you have to be bold,\u201d added Choi of the Food Institute. \u201cYou can\u2019t play it safe anymore. The old playbook is not working.\u201d<\/p>\n Until next year \u2014 stay fancy, foodies.<\/p>\n .Organize the content with appropriate headings and subheadings ( h2, h3, h4, h5, h6). Include conclusion section and FAQs section with Proper questions and answers at the end. do not include the title. it must return only article i dont want any extra information or introductory text with article e.g: ” Here is rewritten article:” or “Here is the rewritten content:”<\/p>\n","protected":false},"excerpt":{"rendered":" reWrite an article about From global flavors to non-alcoholic beverages to stuffed chocolate bars and pink pineapples, the Specialty Food Association\u2019s 69th\u00a0Summer Fancy Food Show rolled into town late last month. Upwards of 2,400 exhibitors participated in the three-day event at the Jacob Javits Convention Center, which highlighted crazes in food and drink and showcased […]<\/p>\n","protected":false},"author":6,"featured_media":20190,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":{"0":"post-20189","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"jetpack_featured_media_url":"https:\/\/i1.wp.com\/www.amny.com\/wp-content\/uploads\/2025\/07\/fancyfoodshow2025_pinkpineapple.jpg?quality=51&w=384&w=384&resize=384,256&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/posts\/20189"}],"collection":[{"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/comments?post=20189"}],"version-history":[{"count":1,"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/posts\/20189\/revisions"}],"predecessor-version":[{"id":20191,"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/posts\/20189\/revisions\/20191"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/media\/20190"}],"wp:attachment":[{"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/media?parent=20189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/categories?post=20189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citystuff.com\/new-york\/wp-json\/wp\/v2\/tags?post=20189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nFold potato chips, founded by childhood friends Emma Cramer and Sharon Kwak, specialize in ensuring that each chip is folded for that big crunch.<\/span>Photo ET Rodriguez<\/span>\n<\/p>\nHighlights<\/strong><\/h2>\n