Trends, topics, and St. Louis food makers at the 2020 Fancy Food Show
The Fancy Food Show is everything the name suggests: a compendium of all of these gourmet products we love to obsess over. In fact, the 45th Winter Fancy Food Show was a three-day smorgasbord with more than 80,000 specialties and drinks under one roof.
Manufacturers of cheese, chocolate, jam and much more travel from all over the world to showcase their goods in the hope of increasing sales, entering into partnerships or collaborations and gaining prominence.
As we strolled down the many (many) aisles of the Moscone Center in San Francisco, we saw the familiar faces of the St. Louis food manufacturers sharing their products and getting a lot of attention.
Lisa Govro and Kunthearath Morrissey were there pouring samples of Big Heart Tea. A large percentage of the Fancy Food Show attendees are shoppers looking for products to store on store shelves, and Morrissey noted that the conversations were heavily focused on supply chain and sustainability.
“In the past, retailers guided customers’ buying decisions,” said Morrisey. “Over the past decade, consumers have put tremendous pressure to know where their ingredients come from and how all of this happens. Tea is a very small segment in the gourmet food industry. Our customers appreciate the steps we take take our tea to the market. “
Anya Corson, owner of Anyas Apothekere, tried her fermented honey sauces to a wide audience.
“We have had phenomenal feedback from high-end specialty retailers to small e-commerce websites,” she said. When she got the chance to step away from her booth, Corson noticed an increase in fermented, raw, and plant-based products, as well as those specifically geared towards the keto diet, that year.
We have also noticed that healthy lifestyle products are on the rise. There was a significant increase in plant-based, gluten-free, dairy-free and low-sugar foods. Where you might have found a stand with ooey-gooey caramel clusters or multi-layer dessert bars, there are now individually wrapped dates and raw bars – with no added sugar and minimal processing. Nut milk was abundant, and we especially enjoyed a hazelnut milk made from Oregon hazelnuts. Non-alcoholic beers and mocktails have been stylishly branded and marketed to those who prefer an active lifestyle. And of course there was all cauliflower.
Mark Sanfilippo, owner of Salume Beddu, also noted that fewer meat products were on display at the Fancy Food Show this year, but was pleased with the response to his handcrafted sausages, particularly the nduja.
“St. Louis is exotic in San Francisco,” he said. “We keep prothelytizing the high quality of pork in the Midwest, and people are paying attention to it.”
Other St. Louis products featured at the Fancy Food Show included Maull’s barbecue sauces, 17th Street BBQ sauces, Sauer Frau sauerkraut, Grouchy Gaucho guacamole, Sweeter Cards chocolate bar greeting cards, and Avocado Tea Co.