Summer Fancy Food Show 2025

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This year’s SFA Summer Fancy Food Show was stocked with delicious treats, hot new products, and over 2,500 innovative, beautifully designed, eye-catching booths. Four of Smith Design’s own were able to attend: Senior Client & Business Growth Development Manager, Jill Weible, and our three summer interns, Hannah, Jocelyn, and Nicole.  

THE ADVENTURE BEGINS  

We started the day by meeting up at the front of the Javits Center! Jill briefed us on our game plan and, after picking up our own special name badges, we headed to the first floor ready to stuff our tote bags full of samples to bring back to the office! With over five thousand booths to go visit, we made sure to bring our best walking shoes and prepared to fill our brains (and bellies) with a whole lot of food knowledge.  

Booth by booth, we were able to see so many different foods, snacks, drinks, and desserts! Some have been around for decades, centuries even; others were brand new, fresh takes on treats we had never seen before! By talking with the diverse group of exhibitors, we were able to learn about new technologies, flavor combinations, business collaborations, and find out what is, or will be, trending now! 

A SPICY KICK 

There was no shortage of heat at SFA’s Summer Fancy Food Show, and we’re not just referring to the weather. Spice was one of the most popular trends among this year’s exhibitors. After prior Fancy Food Shows helped launch Mike’s Hot Honey into the stratosphere, hot honey was an incredibly popular ingredient in various products, especially marinara sauce.  

Speaking of Spice, our friends at Hoboken Farms launched a spicy, new sauce flavor – Butter & Calabrian Chili Marinara. We spent some time at their truck-themed booth watching their Yo-Yo master perform and sampling the new sauce cooked up by Brad.  

Our taste buds were on fire all day after trying everything from Saharan Hot Pecans at Althea Farms, Rondele Mango Habanero Cheese at Lactalis, the adorably designed Noodletown Sesame Noodles with Chili Crisp at Acecook, and Maazah’s fresh Cilantro Chutney sauce.  

ALTERNATIVES FOR EVERYONE 

If one thing was clear at this year’s show, it’s that the food industry is in the midst of an accommodating age. We tried a huge variety of alternative products, some highlights being The Ultimate Artichoke’s artichoke burgers, Natural Heaven’s heart of palm pasta, Prime Shrimp’s shrimp burger, and Bezi Labeneh’s tangy cream cheese alternative. We even sampled protein sprinkles at Sprinkle Bites, which was one of the most innovative products we tried at the show.   

In addition to offering different ingredients and regionally-inspired flavors, many of the alternative products were also created to accommodate health and dietary preferences. These packages were sprinkled with claims of being high in protein and fiber and low in fats, sugar, and carbs.  

Continuing on with the health theme, another major trend we noticed at Fancy Food was the abundance of products highlighting the inclusion of prebiotics. Visiting “Rotten Candy”, a new brand that ironically produces healthier alternatives to classic gummy candies, felt like stepping into a mad scientist’s laboratory with their neon, nostalgic illustrations. We sampled their unbelievable gummy candies that also happened to be packed with prebiotics and offer 60% less sugar than leading gummy brands.  

EASE & CONVENIENCE 

One of our favorite micro-trends we observed was convenient, on-the-go packaging. We also saw lots of individually packaged snacks with portioned servings. Lotte’s Coolish Frozen Desserts came in squeezable pouches, bringing all the fun of ice cream, without the drippy mess.   

Many brands introduced new products offering a gourmet flavor experience at home. King Arthur Baking Company was serving fresh, hot biscuits straight from the oven with strawberry rhubarb jam and melted butter using their Buttermilk Biscuit Flour Blend. We also enjoyed visiting House of Scones, sampling their delicious scones and seeing Smith Design’s polished branding and package designs on display. These brands and their standout products offered a thoughtful cooking and eating experience, in addition to their delicious taste. 

RAINBOW OR REFINED? 

Rather than sticking to a particular brand color, many brands have been leaning into the rainbow aesthetic. These brands remain anchored by their wordmarks and logos, with different rainbow shades for every flavor. Curious Elixirs, Joe Tea and Pepero were standout booths because of their punchy, multi-colored packaging. 

Monochromatic color schemes could be equally effective for some brands. We loved Melona’s icy blue booth, tricked out with neon signs and colorful stickers, which perfectly complemented their Taiyaki Ice Cream sandwiches. Artikaas leaned into the “cheesy” theme, their tables and barstool cushions adorned with their clever cheese wheel designs. Maazah’s soothing, green-tiled booth felt like an oasis in the chaos of the Javits Center. Their chutneys and lentil dips were tasty paired with a full charcuterie spread. 

HIGHLIGHTS 

• Visiting clients – Aiya, Barilla, excited to see our designs on display and brands thriving 

• Learning the stories behind products – Josephine’s cookies, history of Twinings 

• Westgold VR headset – we could almost taste the grass! 

• Ornate tinned fish 

• Sprawling charcuterie spreads 

• Eating Samples 😉 

There was so much to see and do at the show. We learned so much and will cherish this experience forever. We were able to see how much work goes in behind the scenes to get the products we use and eat every day to the shelves and left the center inspired and ready to apply our newfound knowledge in our work.  

After a long day at Fancy Food, we made our way back to New Jersey with overflowing totes, satisfied appetites, packed camera rolls, and even a brand-new pizza board. Here’s to another great year at SFA’s Summer Fancy Food Show!