Podcasts about fancy food show

In this episode of the Startup CPG Podcast, Daniel Scharff and Patricia Menegoto from the Startup CPG team sit down with Leana Salamah of the Specialty Food Association to learn all about the upcoming Summer Fancy Food Show in New York, as well as Luca Molinari of BARIS, who exhibited last year, and Jaden McTaggart from Earth Fare, a show regular.They kick things off with an inside look at the upcoming Summer Fancy Food Show in New York—why it's one of the most high-impact events of the year for emerging brands, and what makes the Startup CPG section a magnet for top-tier buyers. Leana shares how the show supports brands at every stage, while Daniel and Patricia offer a behind-the-scenes look at their curated events, pitch sessions, and founder networking opportunities.Then, Luca shares the story behind BARIS—a Patagonia-born, chocolate-dipped raspberry brand that turned a single tabletop at Fancy Food into major retail wins. He shares insights on connecting with buyers, leading with purpose, and building traction as a young brand.Lastly, Jaden offers the buyer's perspective from Earth Fare, explaining what stands out at Fancy Food, how he approaches early-stage brands, and why product mission, packaging, and personal connection matter more than ever.Tune in now!Our upcoming Fancy Food Show 101 webinar: https://www.eventbrite.com/e/fancy-food-show-101-get-ready-for-the-2025-summer-show-tickets-1291507807619?aff=oddtdtcreatorApply for the Startup CPG section at Fancy Food Show:https://docs.google.com/forms/d/e/1FAIpQLSdbu0jtXP2n-tS1xSWhC9LHorFI8Fm736mujws35eftWixlfg/viewform Listen in as they share about:Overview of the Fancy Food Show (Summer Edition)Opportunities for Brands at the ShowWhat to Expect from the ShowStartup CPG's Role and Events at the ShowBrand Perspective - SFA (Leana)Brand Perspective – Baris (Luca)Buyer Perspective – Earth Fare (Jaden)Tips for Brands Attending Fancy FoodEpisode Links:Website: https://www.specialtyfood.com/ LinkedIn: https://www.linkedin.com/in/leana-rogers-salamah-5770862/ Website: https://everybaris.com/ LinkedIn: https://www.linkedin.com/in/luca-molinari-cattarossi/ Website: https://www.instagram.com/earthfare/?hl=en LinkedIn: https://www.linkedin.com/in/jaden-mctaggart-1167225b/ Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (20K+ members and growing!)Follow @startupcpgVisit host Daniel's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics

In this bonus episode of the Startup CPG podcast, Daniel Scharff is joined by Patricia Menegoto and Kiki Huddleston from the Startup CPG team, as well as Brendan Cravitz from Azabu x Meatless Future and Maxi Heidenblut from Häppy Candy, to recap the Winter Fancy Food Show in Las Vegas.The team shares behind-the-scenes insights on what made Startup CPG's section a must-visit for retailers and buyers, the power of community-driven brand support, and how small brands can maximize their trade show experience. Brendan and Maxi discuss their brand highlights, key buyer meetings (including Whole Foods!), and the ROI of attending a show like Fancy Foods.From cross-pollination of brand connections to tips on making the most of networking events, booth setups, and pitch opportunities, this episode is packed with actionable insights for emerging food and beverage brands.Thinking about showcasing your brand at the next Fancy Food Show or joining the Startup CPG community? Tune in now!Listen in as they share about:Fancy Food Winter Show Experience & HighlightsFactors that Helped Brands Succeed at the ShowDifferences Between Fancy Food Show and Other Trade ShowsLessons Learned for Future ShowsWhy Join the Startup CPG Section?Future OpportunitiesEpisode Links:Kiki on LinkedInPatricia on LinkedInBrendan on LinkedInIG: @meatlessfuture_jp @meatlessfuture_us @azabufoods Maxi on LinkedIn IG: https://www.instagram.com/haeppy.candy/ Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.Show Links:Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)Join the Startup CPG Slack community (20K+ members and growing!)Follow @startupcpgVisit host Daniel's Linkedin Questions or comments about the episode? Email Daniel at podcast@startupcpg.comEpisode music by Super Fantastics

Nona Lim describes the sale of her eponymous brand as “accidental.” The way in which she positioned the company for success and an eventual exit, however, was anything but. Founded in 2014, Nona Lim Foods made a name for itself as a brand of better-for-you, easy-to-prepare Asian meals, including fresh noodles, broths and stir fry kits.  Nona, who first joined us for an interview back in 2020, has long stressed the importance of product-market fit and a deep understanding of business fundamentals – two pillars that played a pivotal role in building a sustainable brand. Her focus and vision helped Nona Lim Foods achieve national distribution, securing shelf space in major retailers like Whole Foods, Target, Wegmans, and Kroger. In 2022, a serendipitous meeting led to the acquisition of Nona Lim Foods by DayDayCook, a food and content brand platform based in Hong Kong. The partnership was seen as a perfect fit, with DayDayCook's CEO highlighting their shared vision to bring delicious Asian dishes to the U.S., reimagined with clean ingredients for a modern, health-conscious audience. Nona continued to lead the brand as CEO until June of 2024. While the future of Nona Lim Foods is uncertain – its website is currently down and its social media has been inactive since July – Nona remains deeply engaged in the food and beverage industry as the chair of the board for the Specialty Food Association (SFA), which organizes the biannual Fancy Food Show. In this insightful conversation, Nona shares why founders should think intentionally about their "end goal," the importance of generating retail velocity without heavy marketing spend, and why having a well-organized data room is essential for raising funds or preparing for an exit. She also opens up about the emotional impact of selling a business that she built from the ground up. Show notes: 0:25: Nona Lim, Founder, Nona Lim Foods – On location in Las Vegas at the final edition of the Winter Fancy Food Show, Nona talks about the SFA's decision to rebrand and relocate the event and which booth expectedly drew crowds. Ray recalls her first appearance on Taste Radio in which she emphasized the power of saying "no" to prioritize the right opportunities, why she encourages founders to consider why they are building their businesses and why great packaging only works under certain conditions. Nona also discusses how she met and developed a good rapport with the CEO of her brand's eventual acquirer, the shifting dynamics of fundraising post-COVID and why she references Amy's Kitchen when giving advice to early-stage entrepreneurs. Brands in this episode: Nona Lim Foods, gimme Seaweed, Sun Noodle, Amy's Kitchen

In this episode of *Cutting the Cheese*, we wrap up 2024 with a dive into the year's biggest moments in the cheese industry, including key highlights and challenges. We discuss the latest trends spotted at the Fancy Food Show, from innovative flavors to sustainability, and explore what these shifts could mean for the future of specialty cheese. We also break down the impact of current tariffs and trade discussions on cheesemakers, importers, and consumers. Plus, we're joined by guest host Nathan Aldridge, a seasoned industry expert, for an engaging chat about his favorite cheeses, insights from the field, and what excites him most about the year ahead.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

Send us a textJason and Mike discuss innovations at the Fancy Food Show. 

LAS VEGAS (STATI UNITI) (ITALPRESS) - "Qui c'è la grande squadra Italia che riesce a promuoversi attraverso le sue eccellenze, e per noi essere la Regione ospite nell'anno in cui l'Italia è Paese partner vuol dire tanto". Lo ha detto Alberto Cirio, presidente della Regione Piemonte, a margine del Winter Fancy Food Show a Las Vegas.sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "L'export calabrese è in forte crescita negli Stati Uniti. Il mercato americano offre grandi opportunità". Lo dice Rocco Colacchio, responsabile internazionalizzazione di Unindustria Calabria, a margine del Winter Fancy Food Show di Las Vegas.sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "Qui c'è la grande squadra Italia che riesce a promuoversi attraverso le sue eccellenze, e per noi essere la Regione ospite nell'anno in cui l'Italia è Paese partner vuol dire tanto". Lo ha detto Alberto Cirio, presidente della Regione Piemonte, a margine del Winter Fancy Food Show a Las Vegas.sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "Abbiamo oltre 100 aziende italiane partecipanti quest'anno, nel Padiglione Italia proponiamo un connubio tra cultura e agroalimentare di qualità". Lo dice Chiara Cinelli, dirigente di Universal Marketing, a margine del Winter Fancy Food Show di Las Vegas.sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "Abbiamo oltre 100 aziende italiane partecipanti quest'anno, nel Padiglione Italia proponiamo un connubio tra cultura e agroalimentare di qualità". Lo dice Chiara Cinelli, dirigente di Universal Marketing, a margine del Winter Fancy Food Show di Las Vegas.sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "Siamo in una situazione di lancio dell'azienda negli Stati Uniti, con prodotti pensati per questo mercato e il lancio di diversi brand". Lo dice Francesco Bauli, di Bauli Usa, a margine del Winter Fancy Food Show di Las Vegas.sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "Siamo in una situazione di lancio dell'azienda negli Stati Uniti, con prodotti pensati per questo mercato e il lancio di diversi brand". Lo dice Francesco Bauli, di Bauli Usa, a margine del Winter Fancy Food Show di Las Vegas.sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "L'export calabrese è in forte crescita negli Stati Uniti. Il mercato americano offre grandi opportunità". Lo dice Rocco Colacchio, responsabile internazionalizzazione di Unindustria Calabria, a margine del Winter Fancy Food Show di Las Vegas.sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "L'export calabrese è in forte crescita negli Stati Uniti. Il mercato americano offre grandi opportunità". Lo dice Rocco Colacchio, responsabile internazionalizzazione di Unindustria Calabria, a margine del Winter Fancy Food Show di Las Vegas.sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "Il fatto che l'Italia sia partner ufficiale è una grandissima opportunità anche per le aziende. Negli Stati Uniti i prodotti italiani stanno tirando molto, c'è il grande interrogativo sui dazi ma speriamo che non sia un problema". Lo ha detto Alberto Auricchio, amministratore delegato di Auricchio, a margine del Winter Fancy Food Show di Las Vegas.sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "Qui c'è la grande squadra Italia che riesce a promuoversi attraverso le sue eccellenze, e per noi essere la Regione ospite nell'anno in cui l'Italia è Paese partner vuol dire tanto". Lo ha detto Alberto Cirio, presidente della Regione Piemonte, a margine del Winter Fancy Food Show a Las Vegas.sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "Il fatto che l'Italia sia partner ufficiale è una grandissima opportunità anche per le aziende. Negli Stati Uniti i prodotti italiani stanno tirando molto, c'è il grande interrogativo sui dazi ma speriamo che non sia un problema". Lo ha detto Alberto Auricchio, amministratore delegato di Auricchio, a margine del Winter Fancy Food Show di Las Vegas.sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "E' un appuntamento importante, dà l'opportunità ai marchi italiani di presentarsi al meglio in un mercato molto competitivo". Lo ha detto Giuseppe Di Martino, presidente e CEO del Pastificio Di Martino, a margine del Winter Fancy Food di Las Vegas.sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "Quello italiano è il padiglione più grande tra quelli nazionali, questo conferma l'importanza del mercato statunitense. Siamo il terzo fornitore dopo Messico e Canada". Lo dice Giosafat Riganò, direttore dell'ICE, Ufficio di Los Angeles, a margine del Winter Fancy Food Show di Las Vegas.sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "Quello italiano è il padiglione più grande tra quelli nazionali, questo conferma l'importanza del mercato statunitense. Siamo il terzo fornitore dopo Messico e Canada". Lo dice Giosafat Riganò, direttore dell'ICE, Ufficio di Los Angeles, a margine del Winter Fancy Food Show di Las Vegas.sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "L'Italia si conferma leader nel settore agroalimentare e anche delle esportazioni". Lo ha detto a margine del Winter Fancy Food Show di Las Vegas Raffaella Valentini, console generale d'Italia a Los Angeles, che ha rivolto il suo pensiero a quello che è accaduto in California, con i devastanti incendi "che hanno molto provato il territorio. Anche molti operatori al Fancy Food Show hanno manifestato la loro solidarietà". sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "L'Italia si conferma leader nel settore agroalimentare e anche delle esportazioni". Lo ha detto a margine del Winter Fancy Food Show di Las Vegas Raffaella Valentini, console generale d'Italia a Los Angeles, che ha rivolto il suo pensiero a quello che è accaduto in California, con i devastanti incendi "che hanno molto provato il territorio. Anche molti operatori al Fancy Food Show hanno manifestato la loro solidarietà". sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "L'Italia si conferma leader nel settore agroalimentare e anche delle esportazioni". Lo ha detto a margine del Winter Fancy Food Show di Las Vegas Raffaella Valentini, console generale d'Italia a Los Angeles, che ha rivolto il suo pensiero a quello che è accaduto in California, con i devastanti incendi "che hanno molto provato il territorio. Anche molti operatori al Fancy Food Show hanno manifestato la loro solidarietà". sat/gsl

LAS VEGAS (STATI UNITI) (ITALPRESS) - "E' un appuntamento importante, dà l'opportunità ai marchi italiani di presentarsi al meglio in un mercato molto competitivo". Lo ha detto Giuseppe Di Martino, presidente e CEO del Pastificio Di Martino, a margine del Winter Fancy Food di Las Vegas.sat/gsl

NEW YORK (ITALPRESS) - "Quest'anno abbiamo tantissime nuove iniziative, non solo degustazioni, ma anche attività promozionali per far crescere la nostra presenza negli Stati Uniti". Lo ha detto Donato Cinelli, presidente Universal Marketing, agente esclusivo per l'Italia Specialty Food Association, in occasione della presentazione del Fancy Food Show. f11/mgg/gtr

NEW YORK (ITALPRESS) - "Quest'anno abbiamo tantissime nuove iniziative, non solo degustazioni, ma anche attività promozionali per far crescere la nostra presenza negli Stati Uniti". Lo ha detto Donato Cinelli, presidente Universal Marketing, agente esclusivo per l'Italia Specialty Food Association, in occasione della presentazione del Fancy Food Show. f11/mgg/gtr

NEW YORK (ITALPRESS) - "La crescita dei prodotti italiani nell'ultimo decennio è una storia fenomenale, è anche una storia di buon cibo, innovazione e tendenze che l'Italia ha contribuito a portare a un livello superiore nella ristorazione e alimentazione negli Usa". Lo ha detto Phil Robinson - Senior Vice President, Specialty Food Association, in occasione della presentazione del Fancy Food Show. f11/mgg/gtr

NEW YORK (ITALPRESS) - "La crescita dei prodotti italiani nell'ultimo decennio è una storia fenomenale, è anche una storia di buon cibo, innovazione e tendenze che l'Italia ha contribuito a portare a un livello superiore nella ristorazione e alimentazione negli Usa". Lo ha detto Phil Robinson - Senior Vice President, Specialty Food Association, in occasione della presentazione del Fancy Food Show. f11/mgg/gtr

NEW YORK (ITALPRESS) - "La mia generazione è attenta a una cucina che sia sana. Sicuramente gli americani stanno conoscendo la cucina regionale, ne apprezzano tutta una serie di valori e stanno capendo che c'è tantissimo da scoprire". Lo dice Aurora Cavallo, meglio conosciuta come la food blogger Cooker Girl in occasione della presentazione del Fancy Food Show. f11/mgg/gtr

While he was in NYC for the Fancy Food Show in June, Chef Paul Bertolli made time to sit down with Andrew to discuss his varied and textured  culinary career, which has included time as chef of Chez Panisse and then Oliveto, authoring or co-authoring books such as Chez Panisse Cooking and Cooking By Hand, and founding the salumi and charcuterie company Fra'Mani Handcrafted Foods.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. This episode is part of the Andrew Talks to Chefs New Episode Holiday Marathon, brought to you by The Dish, Andrew's most recent book, which just became available in paperback, with a cool new black-and-white cover. Be sure to check it out, and subscribe to the pod wherever you listen so you can keep up with the Marathon and all forthcoming episodes. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Ever wondered how to balance transparency and creativity in modern advertising? In this enlightening episode of the Handbag Designer 101 podcast, we welcome Lauren Parker, the dynamic director of Fairchild Studios, to share her wealth of knowledge on managing sponsored content across multiple platforms such as webinars, fireside chats, and white papers. Lauren uncovers the intricacies of thought leadership and storytelling in promoting a company's product, offering a masterclass in how brands can maintain authenticity and transparency in today's evolving advertising landscape.Next, we navigate the bustling world of trade shows, focusing on the unique challenges and opportunities they present for small and independent brands. Get insider tips on making a splash at events like Licensing Expo and the Fancy Food Show, from innovative booth designs to engaging storytelling techniques. Lauren and I tackle the increasingly vital role of sustainability in brand narratives, weighing the financial and logistical hurdles that small brands face when adopting eco-friendly practices.Finally, we delve into the multifaceted realm of sustainable fashion, media relations, and trend forecasting. We peel back the layers on the environmental impact of leather, the importance of consistent social responsibility, and the crucial elements of a newsworthy press release. Explore the latest in color trends and material innovations, and discover how brands can navigate the intricate market dynamics of today, especially with the rising consumer interest in vintage fashion. This episode is a treasure trove of insights for anyone passionate about the ever-evolving fashion industry.Connect with Lauren: https://www.linkedin.com/in/lauren-parker-6490591/Shop Handbag Designer 101 Merch: https://www.emilyblumenthal.com/category/all-products Register for the Handbag Designer 101 Masterclass: https://www.emilyblumenthal.com/challenge-page/Masterclass Book a handbag session with Emily: https://www.emilyblumenthal.com/ Hire Emily to be a guest speaker at your event: https://www.emilyblumenthal.com/speaking Subscribe on Youtube: https://www.youtube.com/c/HandbagDesigner101-IHDA Follow me on Instagram: https://www.instagram.com/handbagdesigner/ Follow me on TikTok: https://www.tiktok.com/@handbagdesigner Follow me on Twitter: https://twitter.com/handbagdesigner

How does a 156-year-old business continually evolve to meet the needs and palates of modern consumers? It's a question that Amy Guittard, the CMO and fifth-generation owner of Guittard Chocolate, often thinks about. Based in the Bay Area, Guittard is a family-owned and operated chocolate company founded in 1868. Guittard's primary business is as a supplier of premium chocolate to some of the world's most recognizable candy and sweets brands along with large and independent bakeries. Guittard also markets a consumer brand and sells baking chips, chocolate bars and cocoa powder. Following a six-year career at Clif Bar, Amy joined Guittard in 2012 and has led brand strategy, building and refining the company's platform initiatives. She's also played a key role in its innovation strategy, supporting the development of products that have enhanced the offerings of Guittard's business customers.  In this episode, Amy speaks about the duality of her role as both a steward and agent of change for Guittard, the challenge of competing with both small, artisanal brands and large conglomerates, how she helped the company navigate a major threat to its core business and how she thinks about creating more affordable and accessible products for consumers. Show notes: 0:35: Amy Guittard, CMO, Guittard Chocolate - Amy and Taste Radio editor Ray Latif talk about their respective experiences visiting Fancy Food Show conventions as children before she shares a brief history of Guittard Chocolate. Amy also explains Guittard's emphasis on business-to-business sales, how an “evolution of artistry” helps customers create better products and why she describes the company as being “the smallest of the big guys and the biggest of the small guys.” She also discusses Guittard's leadership structure and how it benefits innovation and business development, her path from Clif Bar to CMO of her family's business and how the arrival of Scharffen Berger in the U.S. kickstarted a significant pivot and the need for transparency among company employees. Brands in this episode: Guittard Chocolate, Clif Bar, Scharffen Berger

Hosted by Linda Gassenheimer.   Looking for news foods at the market? I have a few for you from the Fancy Food Show held each year at the Jacob Javitz Center in NYC. Jacqueline Coleman has new wine trends from the Vin Expo at the Javitz Center.

W dniach 23-25 czerwca w Nowym Jorku w Javits Centre odbyła się kolejna edycja Summer Fancy Food Show. Jest to coroczne wydarzenie, na którym producenci żywności z całego świata prezentują swoje kuchnie, jedzenie, produkty spożywcze. Na Summer Fancy Food Show była również reprezentacja z Polski. Ministerstwo Rolnictwa i Rozwoju Wsi wraz z 23 polskimi wystawcami ze wszystkich regionów Polski w biało-czerwonym polskim pawilonie  pod sloganem „Poland taste good” prezentowali swoje produkty.  W relacji dla Radio RAMPA, Irmina Włodarczyk przedstawicielka Ministerstwa Rolnictwa i Rozwoju Wsi, opowiedziała o tegorocznej promocji polskiej żywności na Fancy Food Show.Przez 3 dni odbywały się też pokazy kulinarne na żywo, które organizowało Stowarzyszenie Rzeźników i Wędliniarzy w Polsce we współpracy z Funduszem Promocji Mięsa Wieprzowego. Tomasz Parzybut - prezes stowarzyszenia wraz z szefem kuchni, w relacji dla Radio RAMPA, opowiedzieli o tym, co w tym roku promują i serwują na nowojorskich targach.

Welcome to the Eat Local New York Podcast.  This week I am recording on location at the Summer Fancy Food Show.  My guests this week are: Matteo Frescobaldi from Laudemio - 6:48 Piero Peduzzi of Rustichella D'Abruzzo - 16:19  Michele Fioroni Umbria's Deputy President for Economic Development - 27:50  Maria Vittoria Finco of Monti Trentini - 40:46  Make sure you check out each of these companies and regions online at the following links:  Laudemio - https://www.laudemio.it/ Rustichella D'Abruzzo - https://www.rustichella.it/ Region of Umbria - https://www.instagram.com/regione.umbria/ Monti Trentini - https://www.montitrentini.com/en Thank you for watching and listening to the Eat Local New York Podcast. I hope you enjoyed this episode! Visit EatLocalNewYork.com for more information.  Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's Modern Retail Rundown, the staff discusses Amazon's next move to compete with cheap marketplaces like Temu and Shein. The Information reported this week that the e-commerce giant is planning to launch a program for sellers to ship cheap goods directly from China. This week, the Fancy Food Show also took place in New York City, and we review some of the buzziest trends from the event. Finally, Walgreens announced plans to close its underperforming stores and focusing on profit-driving locations.

Thanks for joining us for this conversation with Ceybon AF's Dr. Giulietta Octavio, along with a quick recap of the great Fancy Food Show in NYC. Enjoy!Amuse News is hosted and produced by RJ Bee and Heritage Radio Network. Original music by Amar Sastry.

Can social media influencers boost your specialty food business? In this episode, you'll get a sneak preview of Tastemaker Conference's Abbey Rodriguez's panel of food-world creatives at the Fancy Food Show and learn how to maximize your retail potential.Spill & Dish is Powered by Simplecast.

Mike Kostyo, vice president of Menu Matters, is a one of the most sought-after trend experts in the food industry. In this Spill & Dish episode, he discusses consumers' desire to treat themselves, how algorithms and AI influence their path to purchase, and the brand new research he plans to discuss at next month's Fancy Food Show.Spill & Dish is Powered by Simplecast.

For the third straight year, our hosts Sarah Masoni and Sarah Marshall attended the Winter Fancy Food Show in that magic town, Las Vegas. For a brief explanation of the show and the organization behind it, the show is where foodpreneurs connect with leading buyers, distributors, and retailers, network with peers and enjoy world-class educational programs. It's a cost-effective and powerful way to grow business because it is an environment rich with the movers and shakers in the food industry. And everyone is there to spend every minute discovering the latest in culinary delights. So how was the show this year? It was a big group that attended along with our hosts, 21 companies to be exact. Take a look at the roster at the end of these notes. And what were the show favorites for our hosts? For Sarah Masoni, the number one attraction was the generosity of the exhibitors. In particular, the Japanese exhibitors were incredibly kind and generous. One exhibitor who produces a rice cracker snack pulled out a sack and filled it with bags of all the different flavors they offered for her. Sarah Marshall uses the connections at the show not so much as a place to increase distribution directly, but to interact with as many people as possible, get known and teach others how to use her hot sauces in cooking. She feels this spreads the word about her product in a roundabout way that ultimately leads to more magazine articles, blogs, IG posts and also more loyal customers. Another favorite was Mama O's Premium Kimchi of Brooklyn. They sell kimchi and kimchi starter kits to make your own. They also have a paste that can be used for other spicy condiments and added to other main dishes for hot spice. But the big attraction was the interaction with their crowd. Sarah Marshall was given a starter kit to make her own kimchi, given a Mama O's bag to pack it around with and then was photographed with the crew for social media posting. That pretty much made Sarah a lifelong fan and a great way of demonstrating how to create an experience, not just another sample taste. One of the big crazes of the show was frozen grapes, dipped in chocolate and sprinkled with assorted crunchies. They seemed to take off like wildfire. Another example of imagination is Athena, a very traditional Greek food company. They took their stuffed grape leave dish and put in Jalapenos for a very different type of fusion. Evidently, it was well received and a great example of never standing still in the food industry. Next show is June 23-25 in New York, so start planning your trip! The Fancy Food Summer Show link: https://www.specialtyfood.com/fancy-food-shows/summer/ Our hosts: Twitter - @sarahmasoni and @spicymarshall, Instagram - @masoniandmarshall. A partial list of the companies attending the show. All are from Oregon except Loren Lee from Waco, Texas: Linda Jodoin, Miss Hannah's Popcorn, linda@misshannahspopcorn.com, Nikki Guerrero, Hot Mama Salsa, hello@hotmamasalsa.com, Lindsay Gott, Gateaux, gateaux.lindsay@gmail.com, Lee Hedgmon, the Barreled Bee, Lee@thebarreledbee.com, Kenny Baker, Sh'Mallow, kennyb@sh-mallow.com, Willis Anderson, My Daddy's Sauces, mydaddyssauces@gmail.com, Loren Lee, Mirth, lorenwho@aol.com, Tina & Patrick Welch, The Pink Wagon, twelch@pinkwagonfoods.com, Ginger McCabe, Chili Royale, spicyordie@gmail.com.

Members of the Specialty Food Association (SFA) create high-end foods and drinks. Rice is often found as an ingredient, but why not take the spotlight? Michael went to SFA's Fancy Food Show in Las Vegas last month to ask this question and sample fancy food. He's back to talk about his observations with Lesley and share an interview with California rice farmers (and show exhibitors) Tom and Carter Knowles of Chico Rice. He also visited with Laurie Demeritt, CEO of The Hartman Group about food trends and consumer desires. And SFA's Leana Salamah stops by to talk about the market and her organization. With special guests: Leana Salamah​​​​ SVP, Marketing & Communications, Specialty Food Association, Laurie Demeritt, CEO, The Hartman Group, Carter Knowles, Chico Rice, and Tom Knowles, Chico Rice Hosted by: Michael Klein and Lesley Dixon

In this episode of the best gluten-free podcast in the country (!), Erica recaps her favorite gluten-free products from Fancy Food Show 2024. Jules waxes poetic about Mardi Gras traditions including Shrove Tuesday / Fat Tuesday, and delves into International Pancake Day history. Jules also shares recipes for gluten-free King Cake, gluten-free beignets, and gluten-free etoufee! Happy Mardi Gras!RESOURCESMagic Mike LIVE in Las VegasDandies Sh'mallowFunky Mello Gluten Free Meister Purely Elizabeth Cookie Granola SweetapolitaRepublic of Tea new Pumpkin Pie Chai Prime RootsEdward & Sons coconut condensed milk caramel Freakin' Wholesome Jelly Belly Bertie Bott's Every Flavour BeansInternational Pancake Day Gluten-Free RecipesGluten Free Mardi Gras recipesGluten Free Valentine's Day recipesGluten Free King Cake recipeGluten Free Beignet recipeGluten Free Etoufee recipeContact/Follow Jules & Erica Tweet us @THEgfJules & @CeliacBeast Find us on IG @CeliacandTheBeast & @gfJules Follow us on FB @gfJules & @CeliacandTheBeast Email us at support@gfJules.com Find more articles, recipes & info at gfJules.com & celiacandthebeast.com Thanks for listening! Be sure to subscribe!**some links may be affiliate links; purchasing through these links will not cost you more, but will help to fund the podcast you ❤️

Convention season is in full swing in Las Vegas. You might've heard of the really big ones like CES and the World of Concrete, but the newer Fancy Food Show is taking a bite out of the convention center crowd too. City Cast co-host and food writer Sarah Lohman worked there as an official trend spotter this month. She shares the craziest creations she saw at The Fancy Food Show, and what she predicts the biggest food trends of the year will be, with co-host Dayvid Figler. We're on social media! Follow us @CityCastVegas on Instagram. You can also call or text us at 702-514-0719. Want some more Las Vegas news? Then make sure to sign up for our morning newsletter here. Learn more about your ad choices. Visit megaphone.fm/adchoices

U.S. rice got its start more than 300 years ago in the coastal region of the Carolinas and many are once again growing the heirloom varieties that made the region the first rice capital of the U.S. First, Michael & Lesley talk with Craig Sasser, refuge manager at Waccamaw National Wildlife Refuge that includes the Hasty Point Plantation and their still operating rice fields. Then it's back to the Fancy Food Show in NYC where Michael visited with growers from South Carolina's White House Farms and North Carolina's Tidewater Grain Company. With special guests: Craig Sasser, Refuge Manager, U.S. Fish & Wildlife Service Paul Quattlebaum and Griffith James, White House Farms Tommy Wheeler and Tommy Mitchell, Tidewater Grain Company Hosted by: Michael Klein and Lesley Dixon Related links: www.whitehousefarms.com  www.tidewatergrain.com  www.fws.gov/refuge/waccamaw 

Michael is back from the 2023 Fancy Food Show and the Rice Millers' Association Convention where he visited with experts to talk about consumer trends. First, he attended a session with Dwight Richmond, Director of Center Store at Town & Country Markets Inc, to hear his thoughts on how and why he buys for his stores. Then Michael sat down with Emily Moquin, Food & Beverage Analyst for Morning Consult to hear her analysis of how the retail sector is changing right in front of our eyes. With special guest: Emily Moquin, Food and Beverage Analyst, Morning Consult Hosted by: Michael Klein and Lesley Dixon

Cynthia Duran, owner of Xinca Foods, had been seeking a vegan cheese to accompany her pupusas when, at the 2022 Summer Fancy Food Show, she met fellow exhibitor Dina DiCenso, cofounder of RIND by Dina and Joshua, who was debuting RIND's Carrot Cheese. In this episode, recorded on the 2023 Summer Fancy Food Show Big Idea Stage, Julie Gallagher, SFA's director of content development, delves into how their serendipitous meeting led to the launch of Carrot Cheese and Loroco Pupusas.Spill & Dish is Powered by Simplecast.

John deBary is a bartender extraordinaire, a cookbook author, a spokesperson for the bar and restaurant world, and one of our favorite guests on the show. He's back to talk about his really great new book, Saved by the Bellini: & Other 90s-Inspired Cocktails. In this episode we talk about deadstock sodas, muse on summer drinking, and dive into what he loves so much about the 1990s. Also on the show, Aliza and Matt share some of their discoveries while walking the floor at the Fancy Food Show, the annual grocery trade show at New York's Javits Center. The mushroom chips flowed early and often. MORE FROM JOHN DEBARY:I'm a Bartender and Yes, I Use Gatorade in Cocktails [BA]Dunkaroos Alexander [Food52]Drag Legend Sherry Vine Calls Burbank the Next Queer Hotspot [Thrillist]Strawberry and Kiwi: Why? [TASTE] FOLLOW, FOLLOW, FOLLOW: instagram.com/jnd3001instagram.com/mattrodbardinstagram.com/taste

The Fancy Food Show is coming up soon in NYC. Hear about some new, emerging products - all are gluten free of course! Hosted on Acast. See acast.com/privacy for more information.

Episode 2286 - On this Monday's show, Vinnie Tortorich and Anna Vocino discuss everything from celebrity encounters to the Fancy Food Show, Vinnie's blueprint for goals, and more. https://vinnietortorich.com/2023/01/blueprint-for-goals-episode-2286 PLEASE SUPPORT OUR SPONSORS BLUEPRINT FOR GOALS Vinnie and Anna start the show with a little tribute talk about the passing of renowned musician David Crosby. (2:00) This segues to some shared stories of celebrity encounters both have had. Vinnie gives a very kind and appreciated shoutout to Debbie and Leona for the work done on the recent limited edition NSNG® hats. (20:00) Anna has some shoutouts of her own from the recent Fancy Food show in Las Vegas. (21:30) They switch to talking about goal-setting and how important it truly is! (28:30) Vinnie gives a blueprint for goals and how he handles goals throughout the year. Vinnie announces some guests he'll be having on some upcoming shows--super interesting! (33:00) Anna has a question for Vinnie from the Twittersphere regarding how soon and how much protein to eat after a workout. (38:30) Vinnie explains the Dunning-Kruger effect and bro-science and also answers the question. Anna shares her experience at the Fancy Food Show in Vegas and the various products she encountered. (51:30) She recommends always reading the labels on products–so many things have awful additives! Vinnie sends a shoutout to friend Peter Pardini about a ecent announcement. (1:00:00) Both Vinnie and Anna share some recent results and recommendations on various health tests to get to make sure you are well informed about your body! (1:01:15) Vinnie's brother Mike has finally stuck to the NSNG® lifestyle and he has lost weight and improved his health! PLUS... Vinnie reveals a Pure Vitamin Club special  Promo Code. (LISTEN FOR IT!)   PURCHASE BEYOND IMPOSSIBLE The documentary launched on January 11! Order it TODAY! This is Vinnie's third documentary in just over three years. Get it now on Apple TV (iTunes) and/or Amazon Video! Link to the film on Apple TV (iTunes):  Then, Share this link with friends, too! It's also now available on Amazon (the USA only for now)!  Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. The more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. The more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter!  

Episode 2134 - On this Monday's show, Vinnie Tortorich and Anna Vocino chat about telling the truth, the food business and the "Fancy Food Show", staying cancer-free, and more. https://vinnietortorich.com/2022/06/telling-truth-episode-2134 PLEASE SUPPORT OUR SPONSORS TELLING THE TRUTH Vinnie and Anna start the show with Anna cooking while Vinnie gives her a rundown of the recent Saturday show (Episode 2132) with "Lucy X". (3:30)  Vinnie also recommends watching the motivational Instagram videos that he's been posting; LucyX is mentioned in one of these as well. (8:29) LucyX's story is very similar to another listener from a few years ago, who had the same challenges about telling the truth with Weight Watchers. (10:40) FOOD BUSINESS & THE FANCY FOOD SHOW Vinnie and Anna then switch to chatting about Anna's recent travels to the "fancy food show" (Specialty Foods Association trade show), where she had a booth for Eat Happy Kitchen products. (17:57) Anna had a lot of challenges with timing during her recent trip; as result, she offers up some travel secrets and food suggestions when traveling. (19:20) They also chat about some jerky products they have come across and are annoyed by how much sugar is included in what otherwise would be a healthy option. (22:20) Vinnie has turned down potential jerky sponsors because they have sugar in them. (24:53) Anna talks about meeting other vendors at the food show and what international vendors have been told to break into the U.S market. (26:23) Vinnie shares a similar experience with Ultra Fat when he and Andy were at ExpoWest earlier this year. (27:37)  Don't forget about the current promotion to receive 20% off; go to NSNG@ Foods website for details and to order. (29:14) Then there's a little chat about how to roast and oil nuts. (38:07) Anna and Vinnie chat a little more about "keto" foods, packaging and labels, telling the truth, and what to look for. (32:23) They also chat about some of the plans for the upcoming KetoCon in July. (45:30) STAYING CANCER-FREE Vinnie brings up a recent consult with a fan who has been going through cancer treatment; as a result, Vinnie shares his own experience and staying strict NSNG®. (47:15) Vinnie has been cancer-free for 14 years now! (49:24) The show wraps up with Anna finishing up her spaghetti squash demo with some suggestions and an "added touch". (51:51) PURCHASE BEYOND IMPOSSIBLE The documentary launched on January 11! Order it TODAY! This is Vinnie's third documentary in just over three years. Get it now on Apple TV (iTunes) and/or Amazon Video! Link to the film on Apple TV (iTunes):  Share this link with friends, too! Link to the film on Amazon Video: It's also now available on Amazon (the USA only for now)!  Visit my new Documentaries HQ to find my films everywhere: REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY 2 (2021) Visit my new Documentaries HQ to find my films everywhere: Then, please share my fact-based, health-focused documentary series with your friends and family. The more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter! FAT: A DOCUMENTARY (2019) Visit my new Documentaries HQ to find my films everywhere: Then,  please share my fact-based, health-focused documentary series with your friends and family. The more views, the better it ranks, so please watch it again with a new friend! REVIEWS: Please submit your REVIEW after you watch my films. Your positive REVIEW does matter!