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Fancy Food Show Review 2011

Fancy Food Show Review 2011

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Published by BrandSquare
The 36th Winter Fancy Food Show in San Francisco drew 17,000+ buyers from
around the world, all looking to source the latest new products and spot the
next hot trends. Anthem shares HOW WE SAW IT: THE 2011 WINTER FANCY FOOD
SHOW.
The 36th Winter Fancy Food Show in San Francisco drew 17,000+ buyers from
around the world, all looking to source the latest new products and spot the
next hot trends. Anthem shares HOW WE SAW IT: THE 2011 WINTER FANCY FOOD
SHOW.

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Published by: BrandSquare on Mar 02, 2011
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03/02/2011

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JANUARY 2011
FAN Y F D H W REVIEW
 
FAVORITE FLAVORS,DIFFERENT FORMS
A look at our favoriteflavors in new andinteresting forms.
CREATING COMPELLING AND CONSISTENT BRAND EXPERIENCES
Proprietary and Confidential  ©2011 Schawk, Inc. All Rights Reserved
Contact: Tom Holownia, Managing Director • 415.896.9399 •www.anthemww.com
HOW WE SAW IT: THE 2011 WINTER FANCY FOOD SHOW
FLAVORS
THE NEXT INTERNATIONAL
The aisles of international ethnic foods will be expanding soon withthe addition of flavors and specialty dishes from cultures we aren’t used to seeing on our typical Sunday trip to the grocer. Ramar Foods’Kusina ni Maria will bring Filipino favorites to the kitchen table,while Saffron Road and Spicy Nothings will bring spices and deep,flavorful dishes from the Indian subcontinent.
UNCOMMON FLAVOR FUSIONS
Uncommon flavor fusions were everywhere at the show this year,treating our taste buds to new experiences. Ayala’s Herbal Waterfeatured flavors like Cinnamon Orange Peel and Lemongrass MintVanilla, while Tishbi Winery broadened their offering with wine andfruit preserves, a combination of the family’s Estate Wines and fruit.Flavors like Cherry Shiraz and Passionfruit Champagne are nowavailable to spread on your croissant or drizzle on your dessert cake.
COCONUT:
Coco Water andO.N.E.’s Coconut Water
GINGER:
Kaia Food’s Lime GingerFruit Leather, and the GingerPeople’s GinGins candies
CHOCOLATE:
Caffe D’Amore’s SippingChocolate, and Tisano’s Cacao Tea
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CREATING COMPELLING AND CONSISTENT BRAND EXPERIENCES
Proprietary and Confidential  ©2011 Schawk, Inc. All Rights Reserved
Contact: Tom Holownia, Managing Director • 415.896.9399 •www.anthemww.com
HOW WE SAW IT: THE 2011 WINTER FANCY FOOD SHOW
NEW AGAIN
FOODS IN WAYS YOU’VE NEVER SEEN THEM BEFORE
Ever wonder how bacon would taste with your jelly sandwich, butdon’t want to go through the trouble of pulling out the skillet? Wellyour problem is solved with Skillet Bacon Spread. Yesbacon. Infact, we saw many new forms of familiar foods. Biscoff takes theirnutty cookie and crushes them into a smooth alternative-to-peanut-butter spread. Meanwhile, Glop has blended Asiago and Parmesancheese with extra virgin olive oil and other flavors to create a spreadperfect for everything from toasts to burgers.
CRUNCH THAT KEEPS ON GIVING
The chip trend continues, and snackers will be pleased with theircrunchy snack options again this year with companies coming outwith a variety of chips made with both vegetables and fruits. FromTurbana’s plantain chips to Mrs. May’s sweet potato chips, you’ll besure to find what you need to satisfy your sweet or salty cravings. Ifyou’re a fan of the savory variety, you might find something you likeamongst Wai Lana’s Yogi Chips line of snacks made with cassavainstead of potatoes.
ALL ABOUT THE INDIVIDUAL
The convenience trend was clearly visible at this year’s show, withmany vendors packaging their products in individual and single-usesized forms. Justin’s nut butters complemented their existing jarswith squeezable packets that are the perfect companion to everythingfrom camping trips to lunch boxes. For the cocktail party host thedecision making just got easier with The Modern Cocktail’s pre-measured cocktail mixers featuring favorites like appletinis andexotic fruit flavors.
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