New York, NY (October 28, 2020) In a year of upheaval and unknowns, replicating restaurant and travel experience in the home kitchen; values-based shopping; and functional ingredients to support and maintain health top the list of 2021 trend predictions from the Specialty Food Association (SFA) Trendspotter Panel.

With the continuing coronavirus pandemic keeping record numbers of people close to home, growing social awareness affecting purchasing decisions, and a maturing Gen Z population, the growth of the $158.4 billion specialty food category is positioned to fill consumers’ needs.

“COVID-19 has a massive impact on trend predictions heading into 2021, as consumers cook and eat at home more, turning to everyday meals and special treats to comfort and support their mental and physical well-being,” says Denise Purcell, director of content for the Specialty Food Association. “We’re seeing several trends around experimenting with flavors and ingredients, as well as turning to functional or plant-based foods and twists on classic products to avoid menu fatigue.”

The Trendspotter Panel, composed of professionals representing diverse segments in the culinary world, have identified the following trends for 2021. Several members of the panel also trendspotted at the SFA’s recent Specialty Food Live!™ virtual marketplace and identified food and beverage examples from that event for each trend.

1. Eating/Cooking at Home. The reality of at-home meal preparation and consumption will stay with us in 2021 but has also brought about several sub-trends. "At-home eating will be the name of the game in 2021,” says Melanie Zanoza Bartelme, global food analyst at Mintel and member of the Trendspotter Panel. “We will see consumers looking to brighten and enliven the monotony of preparing so many meals in a row.”

*Restaurant Food in the Home Kitchen. With economic concerns not easing and the potential for more lockdowns during the upcoming winter, consumers are looking to replicate restaurant experiences in the home kitchen. We’ll see more restaurant-quality condiments, cooking sauces, and cocktail mixes, say the Trendspotters. Examples from the recent Specialty Food Live! event included smoked watermelon salt for use on fruits and vegetables; a sauce that combined the seven toppings of the classic Chicago Hot Dog into one condiment; sliced Calabrian chiles; and cocktail mixes like a smoked maple old-fashioned syrup for at-home bartending.

Zanoza Bartelme also expects to see foodservice expanding more fully into the at-home eating routine, with restaurants creating more meal kits and other aids to help consumers re-create an on-premise dining experience at home.

*Twists on Classics. Reimagining traditional recipes and products will keep consumers from becoming bored with their meals and snacks in the coming year. At Specialty Food Live!, exhibitors were showcasing products like vodka and tomato ketchup, a twist on vodka sauce; aged cheddar granola; everything bagel broccoli bites; sheep’s milk chocolate; mint-flavored pasta; and beetroot-flavored drinking chocolate powder.

*Eatertainment. The events of 2020 left no one unscathed. “These are serious times and with some areas still experiencing closures in theaters, stadiums, concert halls, and other entertainment venues, we are looking to have fun at home,” says Trendspotter Jonathan Deutsch of Drexel Food Core Lab at Drexel University. Novelty products are bringing some whimsy and entertainment to the home kitchen. At Specialty Food Live!, Trendspotters saw maple syrup with edible glitter; pretzel bread mix; a unicorn s'mores skillet kit; hot chocolate on a stick; edible spoons in sweet and savory flavors; and reusable lunch box packaging with llamas and unicorns.

2. Values-Based Buying. Consumers are becoming more conscious shoppers when choosing which brands to support with their food dollars. They are seeking out companies owned by women, Black people, people of color, B Corps, sustainability-focused brands, and those with ethical labor practices. "For me, 2020 highlighted topics amongst all brands: cultural appropriation, community impact, ethical practices. More than ever, brands are focused on these three categories and trying to align their messaging with this,” says Chef Tu David Phu, a Trendspotter Panel member. “Movements like #metoo and #blacklivesmatter have empowered consumers to voice their opinions on what they expect from their favorite brands. This pivot/shift is mainly due to Generation Z coming into the consumer marketplace as adults. Food brands need to shift now as this new demographic is taking over the marketplace." 

Exhibitors at Specialty Food Live! highlighted women- and/or minority-owned businesses offering regional Asian chile pastes, plant-based cheese sauces, tangerine sriracha, lavender vanilla coffee bars, as well as a sustainability-minded producer of watermelon rind pickles that upcycle parts of the fruit that would otherwise be discarded.

3. Global Travels Without Leaving Home. With consumers sticking closer to home, global flavors offer culinary adventure in lieu of traveling, especially from less-familiar countries and regions. "I'm seeing more prominence and appreciation of regional ingredients from parts of the world often overlooked—specifically, an interest in West African ingredients and cuisine,” says Dawn Padmore, vice president of culinary marketing and events, Karlitz and Company. At Specialty Food Live!, products and flavors from Scandinavia, Cambodia, and Senegal were on display with ingredients like sea buckthorn; Cambodian chile pastes; fonio, an ancient grain from Senegal that continues to gain attention; Caribbean and Latin-American flavored pre-made beans; and spices that focus specifically on herbs or plants native to regions such as West Africa, Latin America, and Southeast Asia.

4. Ingredients. The pandemic also has put health concerns front and center and consumers will seek functional ingredients and benefits in their foods and beverages. Products that boost immunity and manage stress will be particularly in demand. At Specialty Food Live!, Trendspotters pointed to functional ghees to promote women’s health, restful sleep, and cardiovascular health; fermented honey sauce; and prebiotic-laced snacks for digestive health with reported immunity-boosting functionality. “These have been huge for years, the difference is the hot functional ingredients change every couple of years. Right now mushroom powders (reishi, lions mane, etc.) are still rising, turmeric is already mainstream (golden lattes), CBD is huge - and deserves its own category! Adaptogens are very interesting, MCT is emerging and we expect it to grow,” say Andrew Freeman, founder of af&co./co-founder of Carbonate, and Leith Steel, account strategist and trendwatcher, Carbonate.

5. Plant-Based Continuing Revolution. More a movement than a trend, plant-based earns a spot on this year’s list for its burgeoning growth during COVID-19 and for new formats that continue to transform the food and beverage market. During surge shopping in the spring, plant-based enjoyed a boost in most categories, especially milk and other dairy and meat alternatives. According to the SFA State of the Specialty Food Industry report, 2020-2021 Edition, the segment has huge runway for growth, increasing 10-20 percent annually through 2024. New products and applications include the following seen at Specialty Food Live!: meatless mixes for at-home cooking; dairy-free queso made with aquafaba; cashew cheesy sauce; plant-based tzatziki; oat milk chocolate; and cactus-based tortilla chips. Trendspotter Chris Styler, culinary producer/product development chef and head of Freelance Food, LLC, also observes trends in “the rebranding of foods as 'plant-based' including beverages; more options for plant-based foods including plant-based protein to use for chili, soups, tomato sauce.”

6. Less Sugar and Natural Sugar. Tied to attention to health, consumers are counterbalancing their desires to treat themselves with products that offer low sugar or natural sugar. “Sugar as the devil will become a more prominent message in 2021. We will continue to see a decline in the levels of sugar in foods and drinks and an increase in the availability and popularity of alternative sweeteners like monk fruit, keto-friendly sugars, and coconut sugar,” says Clara Park, corporate chef of Culinary Innovation for Chelten House Products. At Specialty Food Live! Trendspotters noted hot sauces sweetened with peaches; jams that relied on natural sugars from carrots and jaggery, a cane sugar consumed in Asia; traditional Carolina BBQ sauce in a sugar-free variety; and a proliferation of sauces sweetened with dates.

7. Halva ‘Bout It. Following consumers’ growing interest over the past few years in tahini sauce, then black sesame flavoring ice creams and lattes, halva is re-emerging in the spotlight. This 3000-year-old, sesame seed-based Middle Eastern confection was touted in 2020 by Ruth Reichl as good-for-you candy, thanks to its abundance of iron. Products on display at Specialty Food Live! included halva butter made from sesame paste to spread on toast, crackers, or in ice cream, and shelf-stable halva slices in flavors like toasted coconut and triple chocolate. Naturally vegan, halva also has plant-based appeal.

The Specialty Food Association 2020 Trendspotter Panelists

* Melanie Zanoza Bartelme, global food analyst, Mintel
* Monifa Dayo, consultant, chef, The Supperclub
* Jonathan Deutsch, Ph.D., professor, Department of Food and Hospitality Management and Founding Director, Drexel Food Core Lab
* Andrew Freeman, founder of af&co./co-founder of Carbonate
* Illyanna Maisonet, first Puerto Rican food columnist in the country
* Clara Park, corporate chef of Culinary Innovation for Chelten House Products, head of the Chefs' Council for C-CAP, member of the Advisory Board for Drexel Food Core Lab
* Chef Tu David Phu, Top Chef Alumni, TDP Enterprises LLC, founder, Tumami Spices
* Wendy Robinson, buyer, Market Hall Food
* Leith Steel, account strategist and trendwatcher, Carbonate
*Chris Styler, culinary producer/product development chef, Freelance Food, LLC
* Bryant Terry, author, educator, and chef-in-residence at the Museum of the African Diaspora SF (MoAD)

New York, NY (October 15, 2020) The Specialty Food Association (SFA), the leading advocate for the $158.4 billion specialty food industry, today announced that the 46th annual Winter Fancy Food Show scheduled for January 17 - 19, 2021 at the Moscone Convention Center in San Francisco has officially been cancelled. In addition to the current closure of the Moscone Center for scheduled events, this cancellation is being driven by the global response to the COVID-19 pandemic, ongoing travel restrictions and general safety for all participants.

Separately, after the success of Specialty Food LIVE!™, SFA’s first virtual experience this past September, a second virtual event will be scheduled for January 19 - 22, 2021.

“While we are disappointed that the Winter Fancy Food Show has been cancelled, we’re excited about our new series of virtual events, Specialty Food LIVE!  Our initial launch this past September generated significant positive feedback. With more than 11,0000 connections between buyers and makers, and buyer demand to extend the event by an extra day, we are confident that we can continue to build on that success and deliver more opportunities for our members to grow their business in January,” said Bill Lynch, Interim President, Specialty Food Association.

The second iteration of Specialty Food LIVE!, taking place in January 2021, will be an all-inclusive digital marketplace event, where members and buyers can conduct business and continue to put specialty food on store shelves, safely and economically. The January event will also include new educational programs, fun virtual networking events, and our new and very popular Virtual Product Tasting Experience. This unique element allows buyers to sample pre-delivered specialty food products while listening to makers describe them. The January edition will also include SFA’s Incubator Village and International Pavilions. There will be additional Specialty Food LIVE! events throughout 2021.

More details about Specialty Food LIVE! January 2021 will be released in the coming weeks. Specialty Food LIVE! is a trade-only event for qualified food buyers, SFA product-qualified maker members, and the business service provider companies that support them.  Visit specialtyfood.com to stay up to date on the latest.

About the Specialty Food Association

Founded in 1952 in New York City, the Specialty Food Association (SFA) is the leading trade association for the $158.4 billion specialty food industry. Representing makers, importers, entrepreneurs, retailers, distributors, and others in the trade, the SFA aims to champion, nurture and connect its members to deliver traditional and innovative new products to consumers that expand consumption of specialty foods. With more than 3,600 member companies, the Association helps its members through providing information, research, networking, business-building and education opportunities, and recognition programs that celebrate the industry. The SFA is known for hosting the Winter and Summer Fancy Food Shows and presents the sofi™ Awards honoring excellence in specialty food. Learn more at specialtyfood.com

Media Contact:

PR Department: press@specialtyfood.com

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Instagram: @specialtyfoodassociation

NEW YORK (August 25, 2020) – The Specialty Food Association has completed its 2020 sofi™ Awards judging in the midst of the pandemic. Launched in 1972, the sofi (specialty outstanding food innovation) Awards celebrate the culinary excellence and creativity of its 4,000+ members. This year, however, the process was more complicated given the challenges of COVID 19.  Thanks to a partnership with Food Innovation Center at Rutgers University (FIC), the Specialty Food Association (SFA) persevered, and produced its 48th annual sofi™ Awards competition, resulting in 157 winners across 49 categories from around the world.

Originally scheduled for March at the FIC in Bridgeton, NJ, the COVID-19 pandemic forced the postponement of judging. Faced with perishable entries, the SFA and FIC collaborated with Gateway Community Action Partnership, a local nonprofit, which received donated specialty foods that included breads and tortillas, coffees and teas, a wide variety of cheeses, dips, yogurt, honey, soups, snacks, chocolates, and specialty candies.

With the cancellation of the Summer Fancy Food Show, and its members experiencing an unpredictable marketplace, the SFA forged ahead with its sofi Awards program. Nearly half of the entries needed to be resubmitted due to expiration dates. Judging resumed in late July with a panel of culinary experts sampling their way through 49 categories via the blind tasting and ended early August. Judges adhered to meticulous safety procedures and were spaced 12 feet apart in a controlled environment, with samples prepared and overseen by FIC staff. Products competing for Gold, Silver, and Bronze Awards are judged 70 percent on taste and 30 percent on ingredient quality. Products competing for the New Product Awards are judged 60 percent on taste, 20 percent on ingredient quality, and 20 percent on innovation. 

“The sofi Awards highlight the best of the best within the specialty food industry,” said Ron Tanner, vice president, Education, Government and Industry Relations at the Specialty Food Association. “This achievement of conducting the sofi Awards under these challenging circumstances truly honors and celebrates our membership and our industry, and our 2020 winners exhibit a level of excellence that excites specialty food buyers and consumers across all channels.” 

The full list of winners is available here; the sofi Award Product of the Year, given to the product that received the highest cumulative score, will be announced during the Specialty Food Association’s Specialty Food Live! 2020 - A Virtual Marketplace, taking place September 21-24. The first virtual specialty food marketplace in North America, it will feature products from around the world, education sessions, guided tastings, and events.

Registration for the Specialty Food Live! 2020 - A Virtual Marketplace is at fancyfoodshows.com. The show is a trade-only event.

NEW YORK, NY (August 19, 2020) The Specialty Food Association (SFA), the leading advocate for the $158.4 billion specialty food industry, is launching its first virtual event, Specialty Food Live!, from September 21-24, 2020. At the event, innovative, new, and best-selling products will be promoted in interactive showrooms hosted by SFA member makers. Attending buyers will have the ability to search and easily discover the exact products that they’re looking for and even be matched within the event platform to new makers they may not have known about.

“This is such an exciting time for the Specialty Food Association and the industry we serve,” said Bill Lynch, interim president, Specialty Food Association. “We look forward to providing a best-in-class virtual event with extensive search and matching options. It’s really a lot more than an online replication of a physical trade show.”

In addition to connecting buyers and makers, Specialty Food Live! will include education sessions, networking events, trend observations from the Trendspotter Panel, and the announcement of the Product of the Year sofi™ Award. For the newest and hottest specialty food products, the SFA has created a Virtual Tasting Experience to allow makers with new and innovative products to put them directly into the hands of buyers and have the opportunity to discuss the products live via video conference.

Specialty Food Live! is a trade-only event for qualified food buyers, SFA product-qualified maker members, and the business service provider companies that support them. For additional information please visit https://www.specialtyfood.com/shows-events/specialty-food-live- 2020/.

About the Specialty Food Association

Founded in 1952 in New York City, the Specialty Food Association (SFA) is the leading advocate for the $158.4 billion specialty food industry. Representing makers, importers, entrepreneurs, retailers, distributors, and others in the trade, the SFA aims to champion, nurture and connect its members to deliver traditional and innovative new products to consumers that expand consumption of specialty foods. With over 4,000 member companies, the Association helps its members through providing information, research, networking, business-building and education opportunities, and recognition programs that celebrate the industry. The SFA is known for hosting the Winter and Summer Fancy Food Shows and presents the sofi™ Awards honoring excellence in specialty food. Learn more at specialtyfood.com

Media Contact:

PR Department: press@specialtyfood.com

Facebook: Specialty Food Association

LinkedIn: Specialty Food Association

MAY 18, 2020 -- NEW YORK, NY: The Board of Directors of the Specialty Food Association announced today the appointment of Bill Lynch as the organization’s Interim President. Mr. Lynch, who has more than 20 years’ experience with the Association, will take over leadership of the organization as the contract expires for the current President, Phil Kafarakis.

"The Specialty Food Association has undergone a significant transformation over the past few years and we sincerely thank Phil for his leadership and guidance in pioneering programs that will have a lasting impact on the SFA and its over 4,000 Members,” said Becky Renfro Borbolla, SFA Board Co-Chair. “We intend to build on these initiatives to continue the advancement of the Association for years to come.”

“The Specialty Food Association and our Members have held a special place in my heart for the last 20+ years. I am passionate about this organization and its members and am honored for the opportunity to lead this talented staff while working alongside a dedicated Board to help our members build their businesses and prosper,” said Mr. Lynch. “The SFA has a solid foundation from which to grow and a loyal community where we see many opportunities that play to our strengths in delivering more value to our members.”

Mr. Lynch previously served as Vice President of Engagement & Experience and has been with the Specialty Food Association since 1999, when he joined the organization as an Operations Manager for the Fancy Food Shows. Mr. Lynch has held several roles during his time with the organization while working his way up to an executive team position which he has held since 2012. Bill is a well-recognized leader in the specialty food and trade show industries and currently serves on several Boards and Committees in the cities of New York and San Francisco. Mr. Kafarakis will assist Bill over the coming month to take over leadership duties.

“We have great confidence in Bill’s leadership and expect to benefit from his decades of experience in senior leadership roles across multiple areas of the business including membership, trade shows and events, customer service and office operations. We again thank Phil for his numerous contributions to SFA, and wish him the very best in his future endeavors,” said Charlie Apt, SFA Board Vice Chair & Chair Elect.

About the Specialty Food Association Founded in 1952 in New York City, the Specialty Food Association (SFA) is the leading advocate for the $148.7 billion specialty food industry. Representing makers, importers, entrepreneurs, retailers, distributors and others in the trade, the SFA aims to champion, nurture and connect its members to deliver traditional and innovative new products to consumers that expand consumption of specialty foods. With over 4,000 member companies, the Association helps its members through providing information, research, educational events, and celebrating the industry through its awards programs. The SFA is known for hosting the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food. Learn more at specialtyfood.com

BRIDGETON, N.J. (April 23, 2020) Since early February, thousands of specialty food products have been arriving at the Food Innovation Center at Rutgers University in Bridgeton, NJ, in preparation for the Specialty Food Association’s “specialty outstanding food innovation” sofi™ Awards – the most prestigious competition in specialty foods. Due to the pandemic, the judging has been delayed, leaving a large assortment of perishable delicacies needing a home.

Thanks to the generosity of the participating companies who entered thousands of products to be judged, FIC and the Specialty Food Association collaborated to ensure that those perishable foods set for tasting have been donated to feed local residents in the Bridgeton area.

“Our members are dedicated to combating hunger and food waste. It is comforting to know that they are making a real difference to the local community in need,” said Ron Tanner, vice president of education, government, and industry relations for the Specialty Food Association.

FIC and Specialty Food Association collaborated with Gateway Community Action Partnership, a local non-profit, which received the donated specialty foods that included breads and tortillas, coffees and teas, a wide variety of cheeses, dips, yogurt, honey, soups, snacks, chocolates, and specialty candies.

“We are grateful to have these truly special foods to provide to our community, especially at this time where our residents are at a greater need than we have seen in recent months,” added Marcus Weaver, director of agriculture and food initiatives for Gateway Community Action Partnership.

Earlier this year, the Specialty Food Association selected FIC as the new host location for the 2020 sofi™ Awards, which have been held annually since 1972 to recognize innovation and remarkable taste, and to highlight the flavors and the creativity found across the specialty food industry. A prestigious list of buyers, chefs, food writers, and distributors were preparing to arrive at FIC as judges to sample the hundreds of entries and select the gold, silver, bronze, and new product winners for each of the 49 categories.

Margaret Brennan-Tonetta, co-founder of FIC and executive director of economic development and innovation at Rutgers New Jersey Agricultural Experiment Station, said, “Every cloud has a silver lining, and I am so glad that the Food Innovation Center, with the support of the Specialty Food Association and the food company applicants, were are able to bring these delicious foods to our neighbors in Bridgeton during this challenging time.”

About the Food Innovation Center at Rutgers University
The Food Innovation Center is a unique food business incubation and economic development program, which is part of the New Jersey Agricultural Experiment Station (NJAES) at Rutgers, The State University of New Jersey. Our Center provides business and technology expertise to startup and established food and value-added agricultural businesses, locally and globally. We operate out of two USDA and FDA-certified manufacturing facilities located in Piscataway and Bridgeton, NJ, facilitating the commercialization of products into distribution, while also providing mentoring assistance in marketing, R&D, food safety, regulatory, manufacturing and sales and distribution. Visit foodinnovation.rutgers.edu.

About the Specialty Food Association
The Specialty Food Association is a thriving community of food artisans, importers and entrepreneurs. Established in 1952 in New York, the not-for-profit trade association provides its 4,000 members in the U.S. and abroad the tools, knowledge and connections to champion and nurture their companies in an always-evolving marketplace. The Association owns and produces the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food. Visit specialtyfood.com.

EDITOR’S NOTE: Members of the media are asked to contact Diane Holtaway, associate director of marketing at the Food Innovation Center at Rutgers University, by phone at 856-459-1900, ext. 4514 or by email at holtaway@njaes.rutgers.edu.

NEW YORK, NY (April 13, 2020) The Specialty Food Association’s (SFA) 66th annual Summer Fancy Food Show scheduled for June 28-30 at the Jacob Javits Center in New York will not take place as planned due to events outside SFA’s control - notably the national and global response to the COVID-19 pandemic, including travel restrictions, and the Javits Center’s critical service in fighting the pandemic that impacts the facility’s availability.

“As the leader in the future of food movement, our responsibility is to serve our members through good times and bad,” said SFA President Phil Kafarakis. “Our legacy is one of connecting the global specialty food industry – makers, buyers and distributors – and we’re assessing ways to create an engaging environment for that, outside of the Fancy Food Show.”

The SFA is evaluating alternative formats for later in the year that would help its members maintain their business footing during these unprecedented times. “Our mission remains getting specialty food makers and their amazing products in front of buyers and consumers,” said Kafarakis. The SFA is currently running webinars, including one recently on the CARES Act, in an “Ask-The-Experts” series. All webinar content is recorded and available on the SFA online Learning Center where an extensive library of tools for business continuity are available.

With the cancellation of their Summer 2020 Fancy Food Show, the immediate priority for the SFA is to guide member exhibitors and registered attendees through an efficient and seamless process of receiving refunds or credits for the Show. An extensive outreach campaign is underway to all exhibitor members and attendees.

The SFA is also further developing their Product Marketplace resource center of specialty food products that maker members and buyers use to connect. This is especially important as everyone works to maintain business continuity in these times of slowdown and shutdown. “We’re a community beyond the Fancy Food Show,” Kafarakis said. “We have a lot to offer our members and our industry.”

Details on SFA’s activities to support their members in response to the pandemic may be found in their online Learning Center at learning.specialtyfood.com.

About the Specialty Food Association
Founded in 1952 in New York City, the Specialty Food Association (SFA) is the leading advocate for the $148.7 billion specialty food industry. Representing makers, importers, entrepreneurs, retailers, distributors and others in the trade, the SFA aims to champion, nurture and connect its members to deliver traditional and innovative new products to consumers that expand consumption of specialty foods. With over 4,200 member companies, the Association helps its members through providing information, research, educational events, and celebrating the industry through its awards programs. The SFA is known for hosting the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food. Learn more at specialtyfood.com.

Specialty Food Association Media Contact:
PR Department, (646) 878-0130, press@specialtyfood.com

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NEW YORK, NY (February 10, 2020) The Specialty Food Association (SFA) Winter Fancy Food Show ran from January 19-21 at Moscone Center in San Francisco, and featured more than 1,400 companies from around the world showcasing 80,000 products. The final day of the show ended on a note of generosity as exhibitors donated their surplus specialty food to the Specialty Food Foundation, which partnered with Food Recovery Network to properly recover and donate the items to San Francisco nonprofit organizations.

This year, 125 Food Recovery Network volunteers collected 35,500 pounds of meat, cheese, specialty groceries, beverages, confections, and snacks, topping last year's record for the single largest one-day food recovery operation in Food Recovery Network history. Once the Food Recovery Network team and their volunteers packed everything up, it was transferred to two organizations in the Bay Area:

• Delancey Street Foundation, a nonprofit focused on residential rehabilitation services and vocational training, including a culinary arts program.
• Sanctuary Shelter, a part of Episcopal Community Services, a 24-hour facility that provides emergency shelter to homeless adults, many of whom are seniors.

“Combating hunger through food recovery is a longstanding endeavor for our organization,” said Ron Tanner, vice president of education, government, and industry relations for the Specialty Food Association. “Food Recovery Network is a natural partner and highlights the relevance of community involvement for the specialty food industry.”

"Food Recovery Network's biggest recovery in our history is symbolic for a number of reasons," says Regina Anderson of Food Recovery Network. "First, support from the vendors and volunteers grows bigger each year, and that means behavior is changing from food waste to food recovery as the standard. Second, our partnership with the Specialty Food Association is critical in combating food waste on an immediate large scale. Third, this recovered food will feed the residents of Delancey Street Foundation for months, as well as allow them the dignity and respect of stomachs full of vibrant food."

The SFA is busy planning ahead for the upcoming year and will be opening nominations mid- to late February to SFA members who wish to volunteer for the Specialty Food Association Board, Specialty Food Foundation Board, SFA Committees, and SFA Industry Work Groups.

About the Specialty Food Association
Founded in 1952 in New York City, the Specialty Food Association (SFA) is the leading advocate for the $148.7 billion specialty food industry. Representing makers, importers, entrepreneurs, retailers, distributors and others in the trade, the SFA aims to champion, nurture and connect its members to deliver traditional and innovative new products to consumers that expand consumption of specialty foods. With over 3,800 member companies, the Association helps its members through providing information, research, educational events, and celebrating the industry through its awards programs. The SFA is known for hosting the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food. Learn more at specialtyfood.com.

About Food Recovery Network
Food Recovery Network (FRN) unites and supports college student leaders in the fight against food waste and hunger in America. Since 2011, FRN students have recovered 4 million pounds of surplus food that would otherwise go to waste from their campus cafeterias and local restaurants to donate to hungry Americans. Food Recovery Network has more than 200 college campus chapters in 44 states and the District of Columbia. For more information about Food Recovery Network, visit www.foodrecoverynetwork.org.

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PR Department, press@specialtyfood.com

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NEW YORK, NY (February 4, 2020) The specialty food industry, representing $150 billion in annual sales, gathered in San Francisco for the Winter Fancy Food Show January 19 through 21. Hosted by the Specialty Food Association (SFA), a not-for-profit association with over 3,800 members, the show saw 1,400+ companies exhibiting over 80,000 specialty foods coming together with buyers and distributors from every channel.

“We were honored to present the first large-scale food show of the decade for the industry, showcasing even more SFA member company exhibitors as we maximized the new space at the renovated Moscone Center,” said Phil Kafarakis, SFA President. “The show gave everyone a chance to experience our revitalized brand and the community provided overwhelmingly positive feedback to us. We invite everyone involved in specialty food to join us at our Summer Show in New York, June 28-30, to see the new SFA for themselves.”

Kafarakis also noted, “Beyond the commercial success of our exhibiting companies, we’re very proud of the generosity of our members in giving back to those in need in San Francisco through their product donations to our Foundation and the Food Recovery Network.”

The largest, trade-only, specialty food and beverage event on the West Coast, the show featured specialty food companies from around the world. Highlights included:

• Incubator Village: Featuring five incubators from around the U.S. showcasing dozens of companies. SFA is a strong supporter of incubators who help launch or grow new businesses from the ground up.
• Leadership Awards Ceremony: Celebrated Lorenza Pasetti, Volpi Foods; Elizabeth Stein, Purely Elizabeth; and Natalie Shmulik, The Hatchery Chicago for outstanding modern contributions in Business Leadership, Citizenship, and Vision.
• Front Burner Foodservice Pitch Competition: Providing real-world tips on how to best “pitch” for foodservice buyers, three exhibitors headlined the competition: Bob Trently, Savencia Cheese; Christine Lantinen, Maud Borup; and Dinesh Tadepalli, Planeteer. All pitched their foodservice-ready products to a panel of buyers during this live event. The winner was Dinesh Tadepalli of Planeteer with incrEDIBLE - Spoons you Eat!
• What’s NEXT in Food! – A new interactive attraction, this “show within the show” brought in a new audience of buyers from emerging segments to see:
  • The Mediterranean Diet Roundtable hosted by leading scholars, analysts, and foodservice experts presenting scientific findings, trends, and insights on the health values, commercial benefits, and market trends for Mediterranean foods.
  • The FCIA Fine Chocolate Pavilion focused on the artistry and craftsmanship of fine chocolate products, the FCIA believes in using best practices in cacao processing and chocolate production and transparent labeling and marketing practices. The FCIA Pavilion featured specialty talks from experts in the fine chocolate industry, 20+ exhibitor kiosks, and chocolate pairings.
  • Industry Newcomers - “New Brands on the Shelf” featured up-and-coming specialty food producers who are SFA Member Candidates, showcasing dozens of niche and artisanal products.
  • Plant-Based Food Producers – Companies new to the Fancy Food Show, the pavilion featured the latest in plant-based food products.
• The SFA Trendspotter Panel: Scouting the show in search of the latest innovations were Melanie Zanoza Bartelme, Mintel; Monifa Dayo, The Supperclub; Andrew Freeman, af&co. and Carbonate; Illyanna Maisonet, Puerto Rican food columnist; Chef Tu David Phu, TDP Enterprises LLC.; Wendy Robinson, Market Hall Foods; Leith Steel, Carbonate; and Chef Bryant Terry, Museum of the African Diaspora. A final trends report will be issued in mid-February. Additionally, Jr. Trendspotters from the San Jose Job Corps joined with their GenZ perspective and will also be releasing their findings in February.
• The Disruptors’ Panel: An in-depth conversation with two of the most intriguing young minds on the food scene today - Marguerite Mariscal from Momofuku, and Chloe Sorvino from Forbes.
• The SFA Membership HUB: A membership services attraction hosted by SFA’s Member Engagement Team, providing guidance to valuable SFA member resources and actively recruiting 200+ new members to the association during the show. The launch of the new SFA Member Help Desk was announced at the HUB. SFA members may call 1-646-868-0301 Monday thru Friday 8:30am-5pm ET for assistance year-round.
• Giving Back: At the end of the show, exhibitors continued their long tradition of giving back by donating 35,500 pounds of meat, cheese, produce, confections, and snacks to the Specialty Food Foundation, which were in turn donated to Food Recovery Network, the Winter Fancy Food Show’s longtime charity of choice.

About the Specialty Food Association
Founded in 1952 in New York City, the Specialty Food Association (SFA) is the leading advocate for the $148.7 billion specialty food industry. Representing makers, importers, entrepreneurs, retailers, distributors and others in the trade, the SFA aims to champion, nurture and connect its members to deliver traditional and innovative new products to consumers that expand consumption of specialty foods. With over 3,800 member companies, the Association helps its members through providing information, research, educational events, and celebrating the industry through its awards programs. The SFA is known for hosting the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food. Learn more at specialtyfood.com.

Specialty Food Association Media Contact:
PR Department, press@specialtyfood.com

Facebook: Specialty Food Association
Twitter: @Specialty_Food
LinkedIn: Specialty Food Association
Pinterest: @specialtyfoodassociation
Instagram: @specialtyfoodassociation

NEW YORK, NY (January 15, 2020) The specialty food industry, representing nearly $150 billion in annual sales, is gathering in San Francisco for the Winter Fancy Food Show from Sunday, January 19 through Tuesday, January 21. Hosted by the Specialty Food Association (SFA), a not-for-profit association with over 3,800 members, the show features 1,400+ companies exhibiting over 80,000 specialty foods – something for every palate.

"The Winter Fancy Food Show is the first show of the decade to bring together the entire industry to taste, see, and buy what innovators are bringing to market,” said Phil Kafarakis, SFA president. “Moscone Center will be filled with top makers, buyers and other industry professionals, gathering to share the latest trends, network, and conduct critical business. These are the folks who will be bringing consumers the best of the best in food this year.” 

The largest show for specialty food and beverage on the West Coast, the show features specialty food companies from around the world. California boasts the largest state presence with more than 382 food companies, followed by New York and Oregon. The partner country is Italy, and more than 40 other countries will be participating.

SHOW HIGHLIGHTS

• Incubator Village: Incubator Village features ten incubators from around the U.S. showcasing dozens of companies they have helped launch or grow. 
• Education Sessions: The SFA is presenting a full program of workshops and business-building seminars to help startups, established manufacturers, and buyers with all levels of expertise succeed in the ever-changing marketplace. All sessions open to press, space permitting. Full Schedule
• sofi™ Awards Showcases for Outstanding Specialty Foods of 2019: Established in 1972, the sofi Awards advance culinary excellence and creativity worldwide by recognizing the outstanding work of SFA member companies. The 2019 sofi Awards produced 139 winners in the Gold, Silver, Bronze, and New Product categories. 
• Leadership Awards Ceremony, Sunday, January 19, 5:30 pm – 7:30 pm, Main Stage, celebrating the outstanding modern contributions of three remarkable Association members in Business Leadership, Citizenship and Vision. 
• Front Burner: Foodservice Pitch Competition, Monday, January 20, 5:00 pm – 6:30 pm, Main Stage: Three exhibitors, Bob Trently, Pourable Cream Cheese, Savencia Cheese; Christine Lantinen, Fizzy Drink Bombs, Maud Borup; Dinesh Tadepalli, incrEDIBLE - Spoons you Eat!, Planeteer, will pitch their foodservice-ready products to a panel of specialty food buyers in this live competition. All contestants get feedback on their products, and the winner will receive a promotional package from the SFA. 
• What’s NEXT in Food!, South Building – Level 2, Room 202 - an interactive ‘show within the show featuring:
  • The Mediterranean Diet Roundtable will host exhibits and feature leading scholars, analysts, and foodservice experts from around the world presenting scientific findings, trends, and other insight about the health values, commercial benefits, and market trends for Mediterranean foods. "The Science Behind the Mediterranean Diet” program is a show add-on seminar running on Monday.
  • The FCIA Fine Chocolate Pavilion is focused on the artistry and craftsmanship of fine chocolate professionals and products, the FCIA believes in using best practices in cacao processing and chocolate production and transparent labeling and marketing practices. The Fine Chocolate Pavilion will feature specialty talks from experts in the fine chocolate industry, 20 exhibitor kiosks, chocolate pairings, and so much more. 
  • Industry Newcomers -- “New Brands on the Shelf” will feature up-and-coming specialty food producers who are Specialty Food Association Member Candidates. They will showcase dozens of niche and artisanal products. 
  • Plant-based food producers – many never before at a Fancy Food Show. See the latest in plant-based food products.
• The SFA Trendspotter Panel: Scouting the show in search of the latest innovations will be Melanie Zanoza Bartelme, analyst, Mintel; Andrew Freeman, founder, af&co.; Illyanna Maisonet, Puerto Rican food columnist; Chef Tu David Phu, Top Chef Alumni, TDP Enterprises LLC.; Wendy Robinson, Buyer, Market Hall Foods; Bryant Terry, author, educator, and Chef-in-Residence at the Museum of the African Diaspora SF (MoAD); and Leith Steel, Trendspotter, Carbonate. The Show Daily from Specialty Food News will release preliminary findings, with a final trends report issued mid-February.
• Giving Back: At the end of the show, exhibitors will continue their long tradition of giving back by donating thousands of pounds of unopened meat, cheese, produce, confections, and snacks to the Specialty Food Foundation, which will in turn donate the products to Food Recovery Network, the Winter Fancy Food Show’s longtime charity of choice.

The Winter Fancy Food Show is a trade-only event. It requires verification of industry-affiliation at registration. For more information or to register for the show, please click here.

About the Specialty Food Association
Founded in 1952 in New York City, the Specialty Food Association (SFA) is the leading advocate for the $148.7 billion specialty food industry. Representing makers, importers, entrepreneurs, retailers, distributors and others in the trade, the SFA aims to champion, nurture and connect its members to deliver traditional and innovative new products to consumers that expand consumption of specialty foods. With over 3,800 member companies, the Association helps its members through providing information, research, educational events, and celebrating the industry through its awards programs. The SFA is known for hosting the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food. Learn more at specialtyfood.com.

Specialty Food Association Media Contact:
PR Department, (646) 878-0130, press@specialtyfood.com

Facebook: Specialty Food Association
Twitter: @Specialty_Food
LinkedIn: Specialty Food Association
Pinterest: @specialtyfoodassociation
Instagram: @specialtyfoodassociation

NEW YORK, NY (October 3, 2019) -- The Specialty Food Association (SFA) returns to San Francisco, CA, January 19-21, 2020, with its 45th Winter Fancy Food Show. Held at the Moscone Center, the largest specialty food and beverage trade show on the West Coast will feature the latest in innovative specialty food products. The most influential buyers from retail, foodservice, e-commerce and hospitality will be on hand to taste trends and do business.

Registration is now open here.

“Our Winter Fancy Food Show is the premier place for buyers and retailers to find the highest quality and most innovative products on the market,” said Phil Kafarakis, president of the Specialty Food Association. “We bring producers together with the decision-makers for retailers and foodservice, many of them attending the show to set trends and tastes for the whole year. It’s really a must-see event.”

The industry-only show will cover nearly four football fields of space at the Moscone Center – 200,000+ sq. feet – displaying the latest in innovative and authentic specialty food products from across the US and around the world. Attendees can expect 1,400 exhibitors showcasing 90,000 specialty food products. For the first time in show history, the SFA has signed with a partner country for the Winter Show. Italy will be the partner for both the Winter and Summer 2020 Fancy Food Shows. Full details on the partnership will be released closer to the show date.

Show highlights include a full range of educational programming and events:

• What’s New, What’s Hot: presenting hundreds of on-trend products
• Incubator Village: an expanded showcase for food incubators with new specialty food stars on hand to display their products at the earliest stage
• 8th annual Leadership Awards Ceremony honoring inspirational industry leaders
• “New Brands on the Shelf:” up-and-coming SFA Member Candidates share their products
• Taste it Live: demos and sampling 
• Daily trends shared in the Specialty Food News Show Daily from the SFA Trendspotter Panel
• Front Burner: a dynamic foodservice pitch competition judged by professionals from the industry
• Major food donation at show’s end to Feed the Hungry

The Fancy Food Show is a trade-only event. The Specialty Food Association provides complimentary press badges to qualified media. Learn more and register.

About the Specialty Food Association
Founded in 1952 in New York City, the Specialty Food Association (SFA) is the leading advocate for the $148 billion specialty food industry. Representing makers, importers, entrepreneurs, retailers, distributors and others in the trade, the SFA aims to champion, nurture and connect its members to deliver traditional and innovative new products to consumers that expand consumption of specialty foods. With over 3,800 member companies, the Association helps its members through providing information, research, educational events, and celebrating the industry through its awards programs. The SFA is known for hosting the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food. Learn more at specialtyfood.com.

Specialty Food Association Media Contact:
PR Department, (646) 878-0130, press@specialtyfood.com

Facebook: Specialty Food Association
Twitter: @Specialty_Food
LinkedIn: Specialty Food Association
Pinterest: @specialtyfoodassociation
Instagram: @specialtyfoodassociation

NEW YORK, NY (September 17, 2019) The Specialty Food Association (SFA) is very pleased to participate in Anuga 2019. Anuga, one of the world’s largest trade fairs for the food industry, will bring over 165,000 trade visitors from 198 countries to Germany this October.

As the leading association for specialty food products in the United States, SFA is putting together a program with financial support from the U.S. Foreign Agriculture Service. The SFA will host a booth of American products and meet with European food exporters at the show.

“We’re excited to be at Anuga this year,” said Phil Kafarakis, president of the SFA. “Our members are eager to export American-made goods globally and this is one of the premier international food events where we promote our products. We encourage everyone to visit us in Hall 10.2, Stand H071 and taste the remarkable American foods we’ll have on hand.”

Among the producers and products being highlighted in the SFA exhibit area are:

• Acai Roots – sorbets
• Betterbody Foods – powdered peanut butter
• Bitchin’ Inc. – sauces
• Joe Tea & Joe Chips – bottled drinks and snacks
• Life Style Plus Gourmet – snacks
• Pepper Explosion Wholesale – hot sauces
• Salsa God – salsa
• Xochitl, Inc. – tortilla chips and salsa

Anuga runs from October 5 to 9, 2019 at the Koelnmesse, Fair Grounds, Köln-Deutz.

About the Specialty Food Association
Founded in 1952 in New York City, the Specialty Food Association (SFA) is the leading advocate for the $148 billion specialty food industry. Representing makers, importers, entrepreneurs, retailers, distributors and others in the trade, the SFA aims to champion, nurture and connect its members to deliver traditional and innovative new products to consumers that expand consumption of specialty foods. With over 3,800 member companies, the association helps its members through providing information, research, educational events, and celebrating the industry through its awards programs. The SFA is known for hosting the Winter and Summer Fancy Food Shows as well as producing the quarterly Specialty Food Magazine and the annual the sofi Awards which recognize the best in specialty products.

L to R: Andrew Gellert, Atalanta; Phil Kafarakis, Specialty Food Association; and Tom Gellert, Atalanta. Atalanta is the largest privately held food importer in the U.S. The Specialty Food Association represents the $148 billion specialty food industry.

All-Day Mission Focuses on Negative Impact of EU Tariffs on Food Businesses Across U.S.

NEW YORK, NY (September 23, 2019) Specialty Food Association (SFA) President Phil Kafarakis joined prominent SFA member importer Atalanta, led by Tom and Andy Gellert, to warn legislators and regulators in Washington DC of the impact that proposed US tariffs would have on their industry.

During all-day meetings on September 19 with senior officials from the White House, Congress, and the US Department of Agriculture, the SFA delegation drove home the message that tariffs on European Union (EU) exports would negatively impact the $148 billion specialty food industry, its 1.3 million employees, and countless US consumers.

After meeting with senior policy advisors at the White House, Kafarakis said “We are encouraged by the administration’s interest in understanding the potential negative impact of 100% tariffs on food businesses. But we’re disappointed that this has become a political matter and has caught our members by surprise. It’s disturbing that the proverbial ship has sailed and our concerns haven’t been considered.”

There continues to be uncertainty regarding the products that will be impacted and the degree of damages that will be imposed, but it appears certain that September 30 is the date that the World Trade Organization will make a final damages decision in the dispute between the US and EU that will trigger US Trade Representative (USTR) action.

SFA is working to engage all specialty food members involved in the EU export supply-chain to take notice of the impending circumstances.

“Not being complacent but being diligent and proactively developing mitigation plans to address our business issues is now the priority,” Tom Gellert said about yesterday’s meetings. “We are facing serious potential financial challenges. I want everyone in the industry to know that it’s not too late to call your congressional representative and express concerns over the outcome of this situation.”

SFA is committed to continuing to speak out on this critical issue. Kafarakis has provided testimony to the USTR twice on this matter. He concluded his August 5 testimony with, “These proposed additional tariffs are not appropriate...and would be especially harmful to the nationwide network of small- and medium-sized food businesses that sell specialty foods to a growing consumer base.”

As the SFA evolves to serve its membership, a new mission to champion specialty food through direct advocacy becomes more and more important. The association works to champion, nurture, and connect the specialty food industry in order to shape the future of food.

About the Specialty Food Association
The Specialty Food Association is a thriving community of food artisans, importers and entrepreneurs. Established in 1952 in New York, the not-for-profit trade association provides its 3,800 member companies in the U.S. and abroad with the tools, knowledge and connections to champion and nurture their companies in an always-evolving marketplace. The Association owns and produces the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food. Learn more at specialtyfood.com.

Specialty Food Association Media Contact:
PR Department, (646) 878-0130, press@specialtyfood.com

Facebook: Specialty Food Association
Twitter: @Specialty_Food
LinkedIn: Specialty Food Association
Pinterest: @specialtyfoodassociation
Instagram: @specialtyfoodassociation

NEW YORK, NY (July 10, 2019) – The Specialty Food Association (SFA) has announced that Zipline Logistics is now the official shipping partner for association members. The partnership offers SFA members access to Zipline Logistics’ nationwide network of 25,000 food-grade and retail-qualified multimodal carriers, shipping discounts, exclusive technology offerings, logistics customer service, and educational materials specific to food and beverage shipping.

“A big part of our mission is to nurture and connect our members and their businesses,” said Leo Squatrito, vice president of strategic alliances at the SFA. “One of the ways we do that is by establishing relationships with high quality partners. This new partnership with Zipline Logistics supports our members in delivering their products to the marketplace at an optimal price and with increased efficiency.”

Zipline Logistics is a longstanding member of the SFA, a regular contributor to the association’s online Solutions Center, and sponsor of the association’s Summer and Winter Fancy Food Shows

“We are thrilled to grow our relationship with the Specialty Food Association and to assist more specialty food makers with elevating their transportation programs,” elaborates Andrew Lynch, Zipline Logistics’ president and co-founder. “Retail and grocery deliveries are tough and high performance is critical. Executing against these standards can be particularly difficult for makers who may not be able to give the time and attention that this critical function requires. We look forward to providing SFA members what they need to excel in this competitive shipping environment.”

For more information on member benefits and Zipline’s shipping services, contact the Member Success Team at membership@specialtyfood.com or 646.878.0301.

About the Specialty Food Association
The Specialty Food Association is a thriving community of food artisans, importers and entrepreneurs. Established in 1952 in New York, the not-for-profit trade association provides its 3,800 members in the U.S. and abroad the tools, knowledge and connections to champion and nurture their companies in an always-evolving marketplace. The Association owns and produces the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food.

Specialty Food Association Media Contact:
PR Department, (646) 878-0130, press@specialtyfood.com

Facebook: Specialty Food Association
Twitter: @Specialty_Food
LinkedIn: Specialty Food Association
Pinterest: @specialtyfoodassociation
Instagram: @specialtyfoodassociation

NEW YORK, NY (May 24, 2019) – The Specialty Foodservice Association (SFA) partnered with the International Foodservice Manufacturers Association (IFMA) to recognize two companies – Angkor Cambodian Food and Element Shrub – with inaugural Foodservice Product Innovation Awards. The Awards were presented at IFMA’s black-tie gala Gold & Silver Plate Awards on May 18, 2019 in Chicago. The Gold & Silver Plate Awards, now in its 65th year, is the longest-running awards program in the foodservice industry. 
 
“I had the honor to launch the Specialty Food Association Foodservice Product Innovation Awards in partnership with IFMA,” said SFA President Phil Kafarakis, “Our strategic relationship will highlight the impact of food innovation and high-quality products on foodservice. After all, specialty food and foodservice are natural partners!”

To be considered for the awards, SFA’s sofi Award winners were invited to submit their foodservice products to IFMA for consideration. The two honorees were chosen as excellent products for use in foodservice menus.

The 2019 Foodservice Product Innovation Awards went to:

• Angkor Cambodian Food - Lemongrass Paste. General Manager Kent Laux accepted the award. 
• Element Shrub – Honeydew Jalapeno Shrub and Club. Co-Founders Charlie Berkinshaw and Angela Hsu accepted.

The Foodservice Product Innovation Awards will be an annual recognition made in partnership with SFA and IFMA at the IFMA Gold & Silver Plate Awards. Next year’s awards ceremony will be on May 16, 2020.

About the Specialty Food Association
The Specialty Food Association is a thriving community of food artisans, importers and entrepreneurs. Established in 1952 in New York, the not-for-profit trade association provides its 3,800 members in the U.S. and abroad the tools, knowledge and connections to champion and nurture their companies in an always-evolving marketplace. The Association owns and produces the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food.

Specialty Food Association Media Contact:
PR Department, (646) 878-0130, press@specialtyfood.com

Facebook: Specialty Food Association
Twitter: @Specialty_Food
LinkedIn: Specialty Food Association
Pinterest: @specialtyfoodassociation
Instagram: @specialtyfoodassociation

NEW YORK, NY (May 22, 2019) – The Specialty Food Association (SFA) recognizes and celebrates extraordinary industry leaders through the SFA Hall of Fame. The eight individuals to be inducted into the Hall of Fame this year exemplify the innovation and business acumen of the $140 billion-dollar specialty food industry.

“The Hall of Fame honors those who have made a positive impact not just within their own businesses but across the industry,” says Phil Kafarakis, president of the Association. “This year’s nominees have played a key role in shaping the future of food and driving industry growth through bringing the best foods of the world to market.”

The 2019 Inductees, nominated by Association members and selected by the SFA’s Recognition Industry Work Group, are:

• Robert and Margaret Garcia, RW Garcia Co., Inc.
• Allison Hooper and Bob Reese, Vermont Creamery
• Shawn McBride, Foah International LLC
• Ahmed Rahim and Reem Hassani, Numi Organic Tea
• Stewart Reich, Hanson Faso Sales and Marketing

These dynamic individuals will be honored at the Summer Fancy Food Show in New York on the evening of June 23, 2019 in a special ceremony. All show exhibitors and attendees are invited to participate. 

More on the Hall of Fame inductees is available here

Held at the Javits Center, the Summer Fancy Food Show is the largest trade-only marketplace for specialty food and beverages in North America, featuring more than 200,000 products from around the world.

Press Registration 
The Summer Fancy Food Show is a trade-only event. The Specialty Food Association provides complimentary press badges to qualified media. Learn more and register.

About the Specialty Food Association
The Specialty Food Association is a thriving community of food artisans, importers and entrepreneurs. Established in 1952 in New York, the not-for-profit trade association provides its 3,800 members in the U.S. and abroad the tools, knowledge and connections to champion and nurture their companies in an always-evolving marketplace. The Association owns and produces the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food.

Specialty Food Association Media Contact:
PR Department, (646) 878-0130, press@specialtyfood.com

Facebook: Specialty Food Association
Twitter: @Specialty_Food
LinkedIn: Specialty Food Association
Pinterest: @specialtyfoodassociation
Instagram: @specialtyfoodassociation

NEW YORK, NY (May 7, 2019) The Specialty Food Association (SFA) announced today that Germany will be their partner country for the 2019 Summer Fancy Food Show, the largest marketplace for specialty food in North America, taking place June 23 - 25 in New York City.

“We’re excited to have Germany as our partner country this year,” said Phil Kafarakis, president, Specialty Food Association. “Their Pavilion will showcase an array of outstanding specialties and innovative products from across Germany. In additional to well-known traditional German foods, we anticipate a number of new products on display at the show.”

The German Federal Ministry of Food and Agriculture is organizing the joint company presentation in the largest Pavilion the country has ever hosted at a Fancy Food Show. Information and light refreshments from Germany will be available at the pavilion’s show-kitchen and there will be German candy production onsite.

The Summer Fancy Food Show is a trade only event held in New York City from June 23. – 25. 2019. To learn more or to register, click here.

About the Specialty Food Association
the Specialty Food Association is a thriving community of food artisans, importers, and entrepreneurs. Established in 1952 in New York, the not-for-profit trade association provides its 3,600 members in the U.S. and abroad with resources, knowledge and connections to champion and nurture their companies in an always-evolving marketplace. The Association owns and produces the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food.

Specialty Food Association Media Contact:
PR Department, (646) 878-0130, press@specialtyfood.com

Facebook: Specialty Food Association
Twitter: @Specialty_Food
LinkedIn: Specialty Food Association
Pinterest: @specialtyfoodassociation
Instagram: @specialtyfoodassociation

NEW YORK, NY (April 25, 2019)  The Specialty Food Association (SFA) is thrilled to announce that Chef Elizabeth Falkner will be hosting the popular Front Burner Competition at the upcoming Summer Fancy Food Show. Falkner is an author, artist, TV food consultant, and the president of Women Chefs and Restaurateurs (WCR). She is appearing in conjunction with her year-round work with City Harvest, New York City’s largest food rescue organization and the partner charity for the Specialty Food Foundation’s post-Show food rescue. Falkner is a member of City Harvest’s Food Council, a group of top chefs and culinary experts who are dedicated to spreading awareness of the organization’s mission.

“We are honored to have Chef Falkner host one of the most highly anticipated events at our Fancy Food Show,” said Phil Kafarakis, president of the Specialty Food Association. “Her vast expertise aligns perfectly with the Front Burner Foodservice Pitch Competition, where our members go toe-to-toe in presenting the best foodservice-focused product. The competition is an opportunity for our members to see how foodservice buying decisions are made. Plus, it’s a lot of fun!” 

The Front Burner Foodservice Pitch Competition began in 2017 at the Winter Fancy Food Show, and has continued at both the Summer and Winter Shows. Past winners include Hummustir, a deconstructed hummus-making kit; black pepper bacon jam from TBJ Gourmet; Brooklyn Delhi’s Tomato Achaar condiment; Mike’s Hot Honey, and a michelada shrub from Pacific Pickle Works.

“Foodservice is a very specific market,” said Chef Falkner. “I’m intrigued to see how specialty food makers will be pitching their products, which are traditionally geared toward retail.” 

The Front Burner Competition will be held on Monday, June 24 at 5:00 pm at the Jacob Javits Center. The event is open only to registered Summer Fancy Food Show attendees.  

The Summer Fancy Food Show is a trade only event held from Sunday, June 23 – Monday, June 25. For more information, or to register, please visit specialtyfood.com

About the Specialty Food Association
The Specialty Food Association is a thriving community of food artisans, importers and entrepreneurs. Established in 1952 in New York, the not-for-profit trade association provides its 3,800 members in the U.S. and abroad the tools, knowledge and connections to champion and nurture their companies in an always-evolving marketplace. The Association owns and produces the Winter and Summer Fancy Food Shows, and presents the sofi™ Awards honoring excellence in specialty food. Learn more at specialtyfood.com.

Specialty Food Association Media Contact:
PR Department, (646) 878-0130, press@specialtyfood.com

Facebook: Specialty Food Association
Twitter: @Specialty_Food
LinkedIn: Specialty Food Association
Pinterest: @specialtyfoodassociation
Instagram: @specialtyfoodassociation