Podcasts about summer 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

Summer means field days and food shows. Lesley talks briefly about the Eagle Lake, TX Field Day, while Michael brought back interviews and samples from the Specialty Food Association's 68th Annual Fancy Food Show that featured lots of U.S.-grown rice. He talked rice with people from Fancypants Baking Company, Olivia's Croutons, Hillside Lane Farms, the Dutch Waffle Company, and some innovators whose products only fault is that they weren't using U.S.-grown rice. Michael also shares information from education sessions he attended. All this, plus Bloody Marys, a new game, and ASMR! You're going to get hungry. https://fancypantsbakery.com https://dutchwafflecompany.us https://oliviascroutons.com https://hillsidelanefarm.com www.captaindanny.com/en With special guests: Maura Duggan, Founder & CEO, FancyPants Baking Company, Francie Caccovo, Founder & Owner, Olivia's Croutons, Bianca Letens, Dutch Waffle Company, Cathy Bacon, Hillside Lane Farms, Christine Chang, Captain Danny Hosted by: Michael Klein and Lesley Dixon

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.

At the Summer Fancy Food Show in New York City last week, health claims were downplayed and flavor came first – for real – followed by personalization with more brands offering consumers ways to dial up or down the heat, tang, funk and other characteristics that can be polarizing.

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

This Episode is Sponsored By: RSM US LLP Tom Hamill, a food and beverage senior analyst for RSM US LLP, joined The Food Institute Podcast to recap the 2024 Summer Fancy Food Show. Hamill shares his thoughts on burgeoning trends from the show and how emerging specialty food brands can best navigate economic factors in the years to come. More About RSM US LLP: RSM helps food and beverage clients navigate changing market demands, rising costs, and evolving supply chain challenges with digital transformation and operational strategies. RSM US LLP is the U.S. member of RSM International, a global network of independent assurance, tax, and consulting firms with 64,000 people in 120 countries. For more information, visit rsmus.com/foodandbeverage. More About Tom Hamill: As a food and beverage senior analyst for RSM, Thomas works alongside the firm's chief economist and his fellow senior analysts to understand, forecast and communicate economic, business and technology trends affecting middle market businesses. He is also a senior manager in the transaction tax automation practice, assisting clients with managing indirect tax requirements through process improvement and digital innovation. Further Reading/Listening: RSM US LLP's Website: https://rsmus.com/ RSM's Real Economy blog: https://realeconomy.rsmus.com/

Why are some concepts that were once derided as too esoteric for mainstream consumers now viewed as cutting edge and trendy? The hosts discuss the topic during their recap of the 2024 Summer Fancy Food Show and also highlight rooibos-based drinks, a “breakfast martini” and THC powders. Show notes: 0:25: An Irish “Beer Factory.” One-Day Sprint. Spicy Flights. Generation-Neutral. FUQ BOI? Breakfast Martinis. BevNET Com. – Upon his return from across the pond, Craven suggests a new date for SFFS, how the trade show featured hot sauces galore and one product left Mike feeling “straight nuked.” The also talk about how booths highlighting South Asian brands attracted lots of energy and attention from attendees. Later, Craven gets “outed,” before the hosts go deep on rooibos and how subscription clubs are effective in generating consumer enthusiasm, revenue and feedback. Also, we learn that Jacqui's mom has a new bag and how a cult favorite sweets brand got a bite-size revamp.  Brands in this episode: Guinness, Empress Hot Sauce, Aaji's, Peepal People, Doosra, Chutni Punch, Chai Box, Kola Goodies, S'noods, Monatea, Straightaway Cocktails, Djablo Hot Sauce, Wims, Parentheses Drinks, Lexington Bakes

With over 300 Italian food and beverage companies showcased at the Summer Fancy Food Show 2024 in New York City, Italy's pavilion stood out with a distinct red carpet and notable guests including culinary celebrities and government officials. Minister Francesco Lollobrigida highlighted Italy's impressive 40% growth in food exports to the US since 2019, emphasizing the artisans' dedication to quality and tradition. Amidst business, the Italians' spirited gathering to watch a soccer match underscored their passion for both food and national unity.

L'occasione per celebrare l'apertura del mercato americano a tutti i prodotti di salumeria provenienti da Umbria e Toscana, recentemente ufficializzata da parte delle Autorità statunitensi di APHIS (Animal and Plant Health Inspection Service) e in vigore dal 12 luglio, si è presentata durante il Summer Fancy Food Show di New York.

ROMA (ITALPRESS) - In questo numero di Agrifood Magazine, prodotto dall'Italpress in collaborazione con TeleAmbiente:- Made in Italy in primo piano al Summer Fancy Food Show di New York- Mozzarella Dop al vertice dei consumi in Francia- Spreco alimentare, solo il 43% delle aziende italiane lo misura- Nasce Danone Duo, l'inizio di una nuova storiamgg/gsl

ROMA (ITALPRESS) - In questa edizione:- Passi avanti verso l'euro digitale- Intelligenza Artificiale, nuove sfide per le imprese- Made in Italy in primo piano al Summer Fancy Food Show di New York- Il recommerce fa bene all'ambiente e al portafoglisat/mrv

ROMA (ITALPRESS) - In questa edizione:- Passi avanti verso l'euro digitale- Intelligenza Artificiale, nuove sfide per le imprese- Made in Italy in primo piano al Summer Fancy Food Show di New York- Il recommerce fa bene all'ambiente e al portafoglisat/mrv

NEW YORK (STATI UNITI) (ITALPRESS) - New York torna a ospitare il più grande evento commerciale del Nord America dedicato alle specialità alimentari, e che molti addetti ai lavori ritengono l'Olimpo dei saloni del food a livello mondiale. È la 68^ edizione del Summer Fancy Food Show. Protagoniste come ormai da tanti anni le eccellenze italiane, che prendono vita nel tradizionale "Italian Pavilion".sat/gtr

NEW YORK (STATI UNITI) (ITALPRESS) - New York torna a ospitare il più grande evento commerciale del Nord America dedicato alle specialità alimentari, e che molti addetti ai lavori ritengono l'Olimpo dei saloni del food a livello mondiale. È la 68^ edizione del Summer Fancy Food Show. Protagoniste come ormai da tanti anni le eccellenze italiane, che prendono vita nel tradizionale "Italian Pavilion".sat/gtr

NEW YORK (STATI UNITI) (ITALPRESS) - New York torna a ospitare il più grande evento commerciale del Nord America dedicato alle specialità alimentari, e che molti addetti ai lavori ritengono l'Olimpo dei saloni del food a livello mondiale. È la 68^ edizione del Summer Fancy Food Show. Protagoniste come ormai da tanti anni le eccellenze italiane, che prendono vita nel tradizionale "Italian Pavilion".sat/gtr

NEW YORK (STATI UNITI) (ITALPRESS) - "Per la prima volta un Paese diventa il promotore di un un'iniziativa che durerà un anno intero con la collaborazione della Specialty Food Association statunitense". Lo dice Donato Cinelli, presidente di Universal Marketing, in occasione del Summer Fancy Food Show di New York.sat/gtr

NEW YORK (STATI UNITI) (ITALPRESS) - "L'export agroalimentare italiano negli Stati Uniti ha raggiunto livelli record". Lo dice Leo Nucera, direttore Vendite e Marketing di Agritalia, in occasione del Summer Fancy Food Show di New York.da 7.27 (siamo) a 8.14 (crescita) e da 9.00 (l'olio) alla finesat/gtr

NEW YORK (STATI UNITI) (ITALPRESS) - "L'export agroalimentare italiano negli Stati Uniti ha raggiunto livelli record". Lo dice Leo Nucera, direttore Vendite e Marketing di Agritalia, in occasione del Summer Fancy Food Show di New York.da 7.27 (siamo) a 8.14 (crescita) e da 9.00 (l'olio) alla finesat/gtr

NEW YORK (STATI UNITI) (ITALPRESS) - "Ci stiamo espandendo molto nell'everyday e con prodotti che siano attrattivi per gli americani". Lo dice Francesco Bauli, food technologist di Bauli, al Summer Fancy Food Show di New York.sat/gtr

NEW YORK (STATI UNITI) (ITALPRESS) - "Per la prima volta un Paese diventa il promotore di un un'iniziativa che durerà un anno intero con la collaborazione della Specialty Food Association statunitense". Lo dice Donato Cinelli, presidente di Universal Marketing, in occasione del Summer Fancy Food Show di New York.sat/gtr

NEW YORK (STATI UNITI) (ITALPRESS) - "Questa è la nostra 68ª edizione e siamo al tutto esaurito. Siamo felicissimi del risultato. L'Italia è sempre stata al nostro fianco sin dall'inizio e questo padiglione continua a essere il più grande e il più significativo di ogni Fancy Food Show". Lo dice Bill Lynch, presidente della Specialty Food Association, a margine del Summer Fancy Food Show di New York.sat/gtr

NEW YORK (STATI UNITI) (ITALPRESS) - "Questa è la nostra 68ª edizione e siamo al tutto esaurito. Siamo felicissimi del risultato. L'Italia è sempre stata al nostro fianco sin dall'inizio e questo padiglione continua a essere il più grande e il più significativo di ogni Fancy Food Show". Lo dice Bill Lynch, presidente della Specialty Food Association, a margine del Summer Fancy Food Show di New York.sat/gtr

NEW YORK (STATI UNITI) (ITALPRESS) - Dal 23 al 25 giugno 2024 si tiene a New York il Summer Fancy Food Show, la principale fiera americana dedicata al mondo del food & beverage. Anche quest'anno le imprese italiane parteciperanno con un'ampia rappresentanza. Il padiglione italiano ospiterà circa 300 aziende, assistite dall'ICE - Agenzia per la promozione all'estero e l'internazionalizzazione delle imprese italiane, che organizzerà per l'occasione una grande lounge per facilitare gli incontri con i buyer, e organizzare degustazioni e show cooking. Abbiamo intervistato la direttrice della sede di New York dell'ICE, Erica Di Giovancarlo.Intervista di Stefano Vaccaraabr/gtr/

NEW YORK (STATI UNITI) (ITALPRESS) - Dal 23 al 25 giugno 2024 si tiene a New York il Summer Fancy Food Show, la principale fiera americana dedicata al mondo del food & beverage. Anche quest'anno le imprese italiane parteciperanno con un'ampia rappresentanza. Il padiglione italiano ospiterà circa 300 aziende, assistite dall'ICE - Agenzia per la promozione all'estero e l'internazionalizzazione delle imprese italiane, che organizzerà per l'occasione una grande lounge per facilitare gli incontri con i buyer, e organizzare degustazioni e show cooking. Abbiamo intervistato la direttrice della sede di New York dell'ICE, Erica Di Giovancarlo.Intervista di Stefano Vaccaraabr/gtr/

NEW YORK (STATI UNITI) (ITALPRESS) - Dal 23 al 25 giugno 2024 si tiene a New York il Summer Fancy Food Show, la principale fiera americana dedicata al mondo del food & beverage. Anche quest'anno le imprese italiane parteciperanno con un'ampia rappresentanza. Il padiglione italiano ospiterà circa 300 aziende, assistite dall'ICE - Agenzia per la promozione all'estero e l'internazionalizzazione delle imprese italiane, che organizzerà per l'occasione una grande lounge per facilitare gli incontri con i buyer, e organizzare degustazioni e show cooking. Abbiamo intervistato la direttrice della sede di New York dell'ICE, Erica Di Giovancarlo.Intervista di Stefano Vaccaraabr/gtr/

June is shaping up to be an exciting month, celebrating both the Summer Fancy Food Show and Upcycled Food Month! Join Amanda Oenbring, CEO of the Upcycled Food Association, for a brief chat about her upcoming Summer Fancy Food Show session, “Upcycling: Market Growth, Movement, and Future Trends” taking place on the Big Idea Stage in the Javits Center on Tuesday, June 25 at 11 a.m. EDT. She also discusses the latest upcycling trends and shares simple steps brands can take to reduce waste. Don't miss this opportunity to learn from a leader in the upcycled food movement!Spill & Dish is Powered by Simplecast.

As a chef who feels comfortable cooking at a restaurant, it is often a long, but deeply rewarding journey to develop and merchandise a CPG product for retail.In this podcast episode, Anthony Mangieri, founder of New York City restaurant staple Una Pizza Napoletana, discusses what makes his pizzas unique. Additionally, he previews the Summer Fancy Food Show session, "A Pizza Lover's Journey in Foodservice and Retail," taking place on the Big Ideas Stage in the Javits Center on Sunday, June 23 at 2:15 p.m. EDT.During the session, he will describe the evolution of his foodservice brand and share his experience taking on the frozen foods section with his retail-ready Genio Della Pizza brand.Spill & Dish is Powered by Simplecast.

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.

In this special Spill & Dish episode, Paul Willis, Niman Ranch co-founder and founding hog farmer, speaks with George Hajjar, associate editor at the SFA, about how he got his start in the specialty food world, and how he advocates for humane, sustainable husbandry practices. Additionally, Willis previews the Summer Fancy Food Show panel discussion, “Discover the Future of Food: Sustainably Specialty With Food Tank.” Listen to learn about how sustainability will drive food industry innovation and other topics to be covered during the event.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.

Nancy Kruse, founder of The Kruse Company, is a recognized authority and widely quoted spokesperson on food and menu trends. In this episode of Spill & Dish, she weighs in on opportunities for specialty food brands on menus, and previews the Summer Fancy Food Show session State of the Plate 2024: Outlook and Opportunity for Specialty Foods.Spill & Dish is Powered by Simplecast.

Bringing you a solo episode today, why? Here's my background.I'm the founder of Women Who Brunch and Host of the Brunch & Learn Podcast, but have also spent the past 13 years of my career in event management, marketing, sponsorships/partnerships, and lead management. The past 7 years of my career were specifically in trade show management. I'm combining my experience of both understanding from an exhibitor side to my press/content creator side in covering food events and trade shows such as ExpoEast, Specialty Food Association's Summer Fancy Food Show, New York City Wine Food Festival, and Hudson Valley Restaurant Week to many food tours, pop-ups, and experiential food events. In this Episode We'll Cover: Why you shouldn't sleep on a Press Release or your Event Announcements.Offering Press, Buyers, Retailers, Inventors & High Quality Leads a special gift or offerUnderstanding how you're going to qualify leads Post-Show Follow Up Strategy Tapping into your membership, awards, accolades, pitch contents, webinars for further reach, education, and exposureLink to FULL Blog Post - This is updated yearly to include a Show Calendar of food events for the year + new tips and exhibit samples I come across.Support the showAbout Us - Women Who Brunch:Women Who Brunch is a food community and event series for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH! We're solving the problem of making adult friendships while doing cool stuff in the Hudson Vally, NY.Visit our website for updates on events, recipes, brunch spots, product reviews, and more or say hi on Instagram!Instagram: https://www.instagram.com/womenwhobrunchWebsite: https://womenwhobrunch.com

In this special Earth Month episode, Anna Hammond, founder and CEO of Matriark Foods, discusses the sustainable focus of her brand of upcycled specialty pasta sauces, broths, and stews made from farm surplus and fresh-cut food scraps, and previews the Summer Fancy Food Show panel discussion, “Discover the Future of Food: Sustainably Specialty With Food Tank.” In this podcast episode, she discusses how sustainability will drive food industry innovation and other topics to be covered during the event.Spill & Dish is Powered by Simplecast.

Lewis Road Creamery is a New Zealand-based maker of the 10 Star Certified Salted Butter that was named Specialty Food Association's 2023 sofi Product of the Year at the Summer Fancy Food Show in New York City.In this episode, Julie Gallagher, director of content development for SFA, speaks with Lewis Road Creamery's co-founder and director of marketing and communications, Lynette Maan, and vice president of sales and operations, Steve Muir, about the premium butter space, their product's sofi win, and how Lewis Road Creamery does right by farmers, animals, and the Earth. Spill & Dish is Powered by Simplecast.

Tom Colicchio is a gastronomic icon. He also likes his tomato sauce out of a jar. Colicchio, who is the head judge and an executive producer of acclaimed TV reality competition “Top Chef” and the owner of award-winning restaurant group Crafted Hospitality, is a partner in Colicchio Kitchen, a premium brand of sauces and condiments that are positioned as high-quality and convenient products for home chefs. Recently rebranded from The Jersey Tomato Company, Colicchio Kitchen debuted at the 2023 Summer Fancy Food Show held from June 25-27, and showcased a broad range of products, including its Colicchio Collection of ultra-premium cooking and pairing sauces. In this episode, Colicchio spoke about his involvement in the brand and his role in the development of its products, his perspective on adding an ethnic-themed line, how he defines “good food” and why he's less intimidating than you might think. From tomato sauce in jars to cocktails in cans, this episode also highlights a remarkable partnership between upstart beverage company Social Hour and iconic spirit brand George Dickel.  Launched in 2020, Social Hour markets premium RTD craft cocktails made with high-quality ingredients, including a Gin & Tonic, Whiskey Mule and Yuzu Sunset Fizz. In 2021, Social Hour aligned with legacy whiskey brand George Dickel to launch its seasonally-inspired Harvest Whiskey Sour, an expression made with Dickel's 13-year-old Tennessee whiskey and re-released the following year. The companies teamed up once again in 2023 to create the summer-themed Social Hour Bourbon Smash made with Dickel Bourbon, which was introduced in late June. Social Hour co-founder Tom Macy and Nicole Austin, the general manager and distiller of George Dickel whiskey spoke about the origins of the partnership, how the collaboration aligned the aims of both brands and how the relationship may develop down the line. Show notes: 0:48: Interview: Tom Colicchio, Partner, Colicchio Kitchen – Colicchio met with Taste Radio editor Ray Latif in New York City and spoke about his experience at the 2023 Summer Fancy Food, why growing up in New Jersey had a significant impact on his initial decision to develop a consumer brand and the companies expansion into condiments. He also discussed his evaluation of flavor and functional ingredients when it comes to great tasting food and Italian cuisine is the primary focus for Colicchio Kitchen. 14:04 Interview: Tom Macy, Co-Founder, Social Hour & Nicole Austin, General Manager/Distiller, George Dickel — Macy recalled his experience in BevNET Cocktail Showdown 2 competition and discussed how he has navigated an increasingly crowded RTD cocktail category. Austin spoke about her interest in creating a canned cocktail and why she jumped at the opportunity to work with Social Hour, how she and Macy attempted to reduce the red tape when creating the partnership between the two companies, why they chose to develop a Bourbon Smash and why they're not looking too far down the line for the next product. Brands in this episode: Colicchio Kitchen, Social Hour, George Dickel

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.

What were the biggest trends at the 2023 Summer Fancy Food Show? Tanner Food Group president, Specialty Food Association alum, and food industry veteran Ron Tanner joined The Food Institute Podcast to reflect upon the show's biggest winners, emerging trends, and what it takes to have staying power in the food industry. Additionally, he shares how important events like the Summer Fancy Food show have become in a post-pandemic world. More About Ron Tanner: Ron Tanner is president of Tanner Food Group, a specialty food consultancy focused on international trade, industry preparedness and regulatory activities. Ron is a former executive team member of the Specialty Food Association, the leading trade association for the $170 billion specialty food industry. His last role after a 33-year career with the trade group was Vice President, Education, Content and Advocacy. Ron worked for the SFA and its 3,900+ members from 1987 – 2020, helping them understand and succeed in the specialty food business. His responsibilities included education, content, marketing, public relations, industry relations, awards, government relations and philanthropy. Ron is a frequent speaker on the U.S. specialty food market and food trends and has presented at key national and international industry conferences and events, including FoodEx Japan, Anuga, CIBUS, the Fancy Food Shows, the National Grocers Association Show, the American Cheese Society Conference and more. Ron holds a Master of Science degree in Journalism from Columbia University and a Bachelor of Science degree in English and Communications Studies from Oberlin College. Check Out Food Institute's Coverage of SFFS: Day One Livestream Replay: https://www.youtube.com/watch?v=zabRDi14e7Y Day Two Livestream Replay: https://www.youtube.com/watch?v=pXSGxwPpeds Day Three Livestream Replay: https://www.youtube.com/watch?v=qSu09gzmoU0 Top Trends at the Summer Fancy Food Show: https://foodinstitute.com/beverage/top-trends-at-the-fancy-food-show/

At the Summer Fancy Food Show in New York City late last month emerging and established brands were going back to basics with simplified ingredients, streamlined packaging, clear cut benefits and natural – if not always familiar – flavor profiles.

Don't try to sell consumers on what's missing from your products; instead emphasize and celebrate the best attributes of your brand. The hosts discuss this simple yet important distinction in this episode, which highlights several brands exhibited at the 2023 Summer Fancy Food Show, held last month in New York City. This episode also features an interview with Liz Rhoades and Meghan Ireland, the head of whiskey development and chief blender, respectively, for renowned whiskey brand WhistlePig. Rhodes and Ireland spoke about WhistlePig's foray into single malt whiskey and how the company's new generation of whiskey makers is striving to break traditional boundaries through experimentation and novel production methods. Show notes: 0:39: New Digs. Hot Dogs Are/Reduce Life. Cheese Cubes & Wine, But Not Exactly. Ringa Starr. – The Newton-based hosts were blinded by the light (of their new studio) and discussed the relative value of a hot dog before they began a second round of sampling products from the Summer Fancy Food Show, including on whole food salty snacks, honey-based energy gels, cookie-crackers and plant-based cheese cubes. They also munched on “South Asian-American fusion” popcorn and sipped on canned wine analogs and moringa-based beverages during which John noted that college tours now highlight cheese-lovers clubs. 28:29: Interview: Liz Rhoades & Meghan Ireland, Distillers, WhistlePig – Rhoades and Ireland spoke with Taste Radio editor Ray Latif about their respective backgrounds in the spirits industry and WhistlePig's expansion from rye whiskey into North American single malt whiskey category with the launch of an ultra-premium 21-year-old expression named The Beholden They discussed how the whisky fits into the company's “rebel” ethos, the craft of aging and blending and their perspectives on women in the whiskey industry. Brands in this episode: Root Foods, You Again, Michele's Granola, Oat Haus, Rind Snacks, Carolyn's Krisps, Armored Fresh, Confusion Snacks, Dave's Killer Bread, Proxies, Sutter Home, Franzia, Ringa, PopChips, Smashmallow, Spudsy, WhistlePig

W dniach 25-27 czerwca w Javits Center w Nowym Jorku odbył się 67. Summer Fancy Food Show. Summer Fancy Food Show to największe targi sektora spożywczego w Stanach Zjednoczonych. Polska na targach była reprezentowana przez Ministerstwo Rolnictwa i Rozwoju Wsi oraz Polską Agencję Inwestycji i Handlu, a także wiele znanych, polskich firm z branży spożywczej. Irmina Włodarczyk - reprezentująca Ministerstwo Rolnictwa i Rozwoju Wsi podkreśliła, że stoisko narodowe na tych targach to wielka promocja polskiej żywności wśród dystrybutorów z całego świata. Krzysztof Grabowski z Polskiej Agencji Inwestycji i Handlu w Nowym Jorku zwrócił uwagę na promowanie polskich małych i średnich Przedsiębiorstw na rynku amerykańskim. Zuzanna Kobrzynski z Polskiej Agencji Inwestycji i Handlu w Houston opowiedziała o polskich potrawach serwowanych w ramach Happy Hour. Posłuchajcie również wypowiedzi niektórych wystawców, co mówią o swoich produktach i w czym tkwi sekret ich zdrowia i ekologii.

From sweet and savory salsa matcha and date-based energy snacks to craft cocktail tea bags and plant-based whale sperm tortilla chips (yes, we're serious), the hosts shared their thoughts on the best and most notable products exhibited at the 2023 Summer Fancy Food Show, which was held in New York CIty from June 25-27.  This episode also features an interview with Dave Colina, the founder and CEO of O2 Hydration, who discussed the sport drink brand's repositioning and package revamp following the collapse of a major fundraising round. Show notes: 0:44: Melissa's Name Rang Out. Crispy Beef? Yay! Let's Do A Shot. Mike Got Scolded… Again. – BevNET's director of community Melissa Traverse offered her thoughts on the Summer Fancy Food Show before sharing a rundown of recent and upcoming episodes of Community Call after which the hosts discussed takeaways from the annual trade show, including the emergence of salsa matcha, global flavors and cuisines continuing to permeate snack and frozen food categories and the flavor quality that differentiates some non-alcoholic cocktails from others. After Jacqui recalled a recent visit to San Francisco, Ray shared highlights (including the oddest product at the show) from a quick meeting with Vegan Rob's founder Rob Eherlich and Mike blamed John for getting a scolding while visiting the Italian pavilion. 35:28: Interview: Dave Colina, Founder & CEO, O2 Hydration – Colina spoke with Ray about how he navigated the shock and resulting challenges caused by a failed funding round, his decision to keep operating the business versus shutting it down, the research that went into O2's rebrand and how he weighed data and gut instinct when making a final determination about the new branding and design. Brands in this episode: LoveLife, Partake Foods, C4, Rind Snacks, Lesser Evil, Fresh Fizz, Lentiful, Sunday Supper, Amazing Graze, Zwita, Melati, Yay's, Wilde Snacks, Tia Lupita, Somos Foods, Capitana, Annie's Ginger Elixir, For Bitter For Worse, Vegan Rob's, Pirate's Booty, Date Fix, Sayso, Kola Goodies, BTR Nation, Colicchio Collection, Magnolia Bakery, O2 Hydration, Poppi, BodyArmor, Gatorade

"Una presenza italiana importante suggella questa edizione del Summer Fancy Food Show di New York. Siamo in prima fila per far conoscere i tesori nascosti del nostro Paese". Lo dice l'amministratore delegato di Agritalia, Sergio Massa. abr/gtr

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Speciality Food Association: The not-for-profit Specialty Food Association (SFA) is the leading membership trade association about the specialty food industry. SFA owns and operates the Fancy Food Shows—which are the largest specialty food industry events in North America—as well as the sofi™ Awards.  SFA produces the Trendspotter Panel annual predictions, the Spill & Dish podcast, year-round educational programming, and SFA Feed.Connect with SFA on Facebook, Twitter, Instagram, LinkedIn.In this Episode:New pavilions at Summer Fancy FoodThe Opening Night Reception, Pitch Slam and sofi Awards.Who the Keynote speaker will be this yearSFA Membership benefitsTrends to expect this yearAbout Us - Women Who Brunch:Women Who Brunch is a community for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH!Visit our website for updates on events, recipes, brunch spots, product reviews and more or say hi on Instagram!Instagram: https://www.instagram.com/womenwhobrunchWebsite: https://womenwhobrunch.com

For background, the Specialty Foods Association's (SFA) mission is to shape the future of food by championing, nurturing and connecting their members to deliver innovative products and expand the consumption of specialty foods. They have built a culture based on core values that include transparency and integrity to inspire sustainability, creativity and expand their industry. To promote those values, the SFA hosts trade shows to encourage networking, opportunity and the building of lasting relationships. The latest Summer Fancy Food Show was held at the Javits Center in New York City, Sunday through Tuesday, June 12-14 and was attended by our hosts, Sarah Masoni and Sarah Marshall. They recap their adventure in this episode. The unfortunate sideline of Sarah Masoni catching COVID and being down for a couple of days did not dampen the thrills of this incredible event. The event was full; lots people, interest, new food items and enthusiasm for a more normal business environment. Our hosts wanted to share information about the people they met, the food they ate and about food shows in general and what a vital part of the industry they provide. To start, there were over 1,700 exhibitors displaying foods from all over the globe so that gives you an idea of the enormity of knowledge the participants are exposed to. Sarah Marshall also visited the Good Food Mercantile Show the day before the Fancy Foods Show, which is a great way to increase her network. Good Food Mercantile tends to be more specialty foods merchants and a smaller venue, so there is a completely different viewpoint than Fancy Foods. Sarah encourages all food entrepreneurs to see as many of the good trade shows as their budget allows to keep growing their base of contacts and keep abreast of what's happening in the trade. While in New York for the show, Sarah Masoni also did a film clip to be shown in the Chicago Museum of Ice Cream. Opening July 17th, the Museum is very experiential and interactive and fun for the whole family. Sarah Marshall's philosophy on travel is to find one fun thing to do each day, so while in New York, she and Sarah Masoni walked The High Line to the Chelsea Market. Then, it was visit to Art Tech House where there was an exhibit called “Life of a Neuron”, which is evidently an amazing film. They also visited Mercado Little Spain and enjoyed some of the best olives they had ever eaten; and that compliment comes from a couple of olive experts. Sarah Masoni presented at the Fancy Foods awards ceremony and recognized those in the food industry who had contributed for years to its success. One story of note was from the person who introduced the Calamata olive to the US; it was encouraging, inspirational and heartfelt. And there were many other stories of food pioneers who brought new tastes and experiences to the US. The main Fancy Foods Show mission remains: Be more of a community than a trade show. Make the participants feel included and that they also have equity in promoting nutritious, creative and delicious food that is part of the wonderful experience of being human. SFA culture: https://www.specialtyfood.com/specialty-food-association/about-us/culture/. Good Food Mercantile: https://goodfoodfdn.org/mercantile/. Chicago Museum of Ice Cream: https://www.museumoficecream.com/chicago. Little Spain: https://www.littlespain.com/.

Have you tasted the most buzzworthy pasta in history? In this special episode recorded live at the Summer Fancy Food Show 2022, you'll hear the story behind the squiggle with Dan Pashman, the creator and host of The Sporkful podcast and the inventor of cascatelli, plus the wizards who used their noodles to make it, Scott Ketchum and Steve Gonzalez of Sfoglini! Gretchen VanEsselstyn, SFA's education director, extrudes the fascinating process behind this blockbuster success.Spill & Dish is Powered by Simplecast.

This episode is also available as a blog post: https://thecitylife.org/2022/06/21/specialty-food-association-summer-fancy-food-show-exhibitors-donate-112000-pounds-of-specialty-food-to-city-harvest/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/citylifeorg/message Support this podcast: https://anchor.fm/citylifeorg/support

Javion Blake is originally from Montego Bay, Jamaica and by way of Montana, New Mexico, and other spots, now resides in Colorado. He's an engineer by training, and as he said, that allowed him to learn “how to use the resources around you to create the things you want to see,” which is exactly what he has done in starting Jus Chill International. They're importing breadfruit from Jamaica and turning it into a variety of delicious food products, but with a super strong and much larger mission behind the business, which Javion will tell us all about. Where you can find Jus Chill International:- Website: https://123juschill.com- Instagram: https://www.instagram.com/iifoods_juschill/ - Facebook: https://www.facebook.com/iifoods/ - LinkedIn: https://www.linkedin.com/company/iifoods-juschill/ - Amazon: https://www.amazon.com/Jamaican-Breadfruit-Chips-Original-X3/dp/B0892WDQ3F- Etsy: https://www.etsy.com/shop/JusChillShop?ref=simple-shop-header-name&listing_id=813966909Mentions from the show:- People, Planet, Profit (The Triple Bottom Line): https://www.investopedia.com/terms/t/triple-bottom-line.asp- Wah Gwaan Brewery in Denver: https://www.wahgwaanbrewingco.com- Ruby's Market in Denver: https://rubysmarketdenver.com- Penthouse Restaurant Cafe & Bar: https://www.penthousecoffee.org/projects-3- Summer Fancy Food Show in NYC: https://www.specialtyfood.com/shows-events/summer-fancy-food-show/Stay in touch with People, Place, & Purpose on Instagram and stay tuned for a new episode every Monday!

This episode is also available as a blog post: https://thecitylife.org/2022/05/19/french-pavilion-back-at-summer-fancy-food-show-2022/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/citylifeorg/message Support this podcast: https://anchor.fm/citylifeorg/support

Episode 10:  Ron Tanner:  Specialty Food Association Vice President Philanthropy, Government and Industry Relations Did you ever wonder how food products get to the shelves in your market or how new food trends happen? We get to discuss these topics on site at the Winter Fancy Food Show with Ron Tanner, who has been on staff for the Specialty Food Association for over 40 years. The Winter Fancy Food Show had over 1400 companies with over 80,000 different products on display. Sondra tried only about 30 of them in her two days walking the show and Brian tasted 3. The SFA is known for being the hub around the innovation of food and over the years Ron has worked hard bringing an education, philanthropic, and networking component to the association. Listen in to hear what the latest trends are for 2019, the number 1 growth category  and about the 7 incubators that are working to make production accessible to everyone. Summer Fancy Food Show is in New York (june 23 - 25) www.specialtyfood.com www,specialtyfoodfoundation.org rtanner@specialtyfood.com