Specialty food sales continue to climb as more shoppers seek elevated experiences in everyday occasions. Hundreds of thousands of specialty food and beverage products were on display from more than 2,400 exhibiting companies at the Summer Fancy Food Show, held last month in New York.
The specialty food market grew 9.8% between 2016 and 2018 to $148.7 billion, according to a new report from the Specialty Food Association and Mintel International. At retail, specialty food sales outpaced the growth of all food, up 10.3% compared with 3.1% during the two-year period. Nearly three in four consumers purchase specialty food products, which may be defined as premium, produced in small batches or featuring authentic recipes and high-quality ingredients.
A different ingredient mix — lavender, rosemary, bourbon and rye, and pink peppercorns — stood out as trending ingredients and flavors seen in award-winning innovations at the show, Ms. Purcell said. Floral flavors are especially flourishing in new specialty food and beverage launches, including honey lavender sea salt butter and wild rose and strawberry jam.
A range of carbonated soft drinks includes such flavor profiles as juniper lime with chamomile and elderflower, turmeric honeybush with orange peel and black pepper, and pink peppercorn with lemon. Savory herbs and spices may be seen in sweet products. Rosemary, for example, appears in cookies, caramels and candied nuts.
Whiskey flavors add a splash of sophistication to snacks, sauces and spreads. Products include a bourbon ponzu sauce, rye whiskey chocolate bar and beer infused sausages. A new pickle product contains a brine of gin, rosemary and jalapeño.
Beer and wine flavors spill into snack categories, seen in a new milk stout cookie and a dark ale beef jerky. Jeni’s Splendid Ice Creams, Columbus, Ohio, has added a frosé sorbet, inspired by sangria-style frozen rosé wine.
Wine Water, Ltd., Rosh Pina, Israel, has introduced O.Vine, a line of spring water beverages infused with leftover grape skins and seeds from winemaking. Available in chardonnay and cabernet varietals, the non-alcoholic drinks feature the flavors, aroma and health benefits of wine, according to the company.
“O.Vine inspires consumers who are seeking new and innovative beverages to complement their way of life, and in line with the latest trends for alcohol-free and all-natural beverages,” said Anat Levi, c.e.o. of Wine Water. “This was the driving force behind O.Vine’s creation of the new niche of wine water in the marketplace.”
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