By Allison Levine, Foodable Contributor
The Winter Fancy Food Show descended upon San Francisco for two days to showcase thousands of food products. With so many edibles to try, it’s hard to keep track of everything available on the market. But, as I wandered up and down the rows of the Moscone Center, I was trying to find trends. But, what really qualifies as a trend? Are they new products and ideas or old products that are gaining a revived popularity?
If I were to tell you what the trend of the Fancy Food Show was, it would have to be anything with the words gluten-free, dairy-free, sugar-free, non-GMO or vegan (and in many cases, items have more than one of these words written on them). It is great to see so many products have been developed to accommodate those with allergies and by far that is the trend.
But, for those of us who are not lactose-intolerant, celiac or diabetic, or if you haven’t jumped on one of the many dietary trends, was there anything exciting or new at the show? After wandering through hundreds of booths, I concluded that there are many specialty items that are not new ideas but are improved versions of what we have known. Here are some of my favorite finds.Read More