The subject-matter experts who make up the Specialty Food Association's Trendspotter Panel have compiled their list of top trends observed at the 2025 Summer Fancy Food Show, a product discovery event for specialty food. Taking place June 29-July 1, 2025, the show featured thousands of products from nearly 2,500 exhibitors from across the world.

"There was so much for the food industry to be excited about at this year's Fancy Food Show," said Leana Salamah, SVP of marketing and communications at SFA. "Innovation, creativity, and incredible flavors were on full display from SFA members and international exhibitors. The Trendspotter Panel did a great job capturing some of the most compelling stories, products, and brands on the show floor. We're excited to share this report and continue tracking these trends in the months to come."

New and emerging trends

"Korean culture has dominated music culture, movies, beauty, and now, the food world," said Jenn de la Vega. "Cookbooks like Umma by Nam Soon Ahn, Koreaworld by Deuki Hong & Matt Rodbard, as well as Soju Party by Irene Yoo are paving the way for Korean foods and beverages on the shelf and in every home. Everyday enjoyments like the Trader Joe's gimbap went viral in 2023, and consumers are currently craving the treats they see on TV, like tteokbokki, hotteok pancakes, soju, makgeolli, and hallabong citrus."

Melanie Bartelme and Chef Clara Park also called out products with Korean flavors from the show floor. A few of the highlights include Otoki K Pop Star's Secret Noodles, DORO Foods Sauces and Noodle Kits, SallyCook Co. Makgeolli Kit and Mikkuya Namwon Chueotang Loach Soup.

At the confluence of several key consumer trends sits a growing group of seafood snacks and innovative center-of-plate offerings. As Patranya Bhoolsuwan said, "the protein trend is still definitely going strong all over the world." Consumer demand for convenience and shifts in diet preferences, part of the Wellness 3.0 movement, are also key to this emerging trend.

Product highlights from the show include the Blue Circle Salmon Breakfast Links, Fable Fish Salmon Jerky, Onboard Tuna Bites, Samonyu Salmon Crackers, Onboard Meatballs and Prime Shrimp Burger.

Global influence and convenience is still a hot combination. "Companies are making it easier than ever for any consumer, regardless of cooking skills and level of familiarity with international cuisine, to take part in these experiences. This runs the gamut from ready-to-eat snacks and dips to easy-to-use meal kits and sauces," said Melanie Zanoza Bartelme.

• Banyan Thai Ready to Eat Curry Sauce
• Sous Casa Frozen Burritos
• Doosra Indian Snack Mix
• Manicaretti - Danieli Taralli Crumbs
• Sherpa Foods Pork Momo
• Sipsopa Latin Soups
• WAZAWAZA Tom Yum Bean Dip
• Chutnefy 5-Second Chutney
• Silo Streetfood Thai Curry
• Noodletown Instant Noodle Cups

Chilis are staying in the spotlight. "What I love about chilis is that you can find them in most cuisines around the world, yet their unique flavor profiles and heat levels offer an infinite number of delicious possibilities!" said Clara Park. "I was super impressed with Djablo Filipino hot sauces and Hot N' Saucy sauces because they have so much flavor and aren't just burning your mouth. Adding heat in the form of chilis to honey, dips, sauces, and even dessert allows for so much culinary innovation."

Show floor product highlights include Djablo Hot Sauce Filipino Sauces, Elephant Green Chili Chutney, Hot N Saucy Been n Fresno and Carrot n Chipotle Sauces, Savannah Bee Co. Honey Hot Sauce, Tasting India Bombay Chili Crunch, Tierra Negra Mexican Dark Salsa and Smash Kitchen Hot Honey BBQ Sauce and Hot Honey Ketchup.

Chips are taking over the snacking occasion: beef tallow-cooked chips, all-folded chips, bold global flavors and more.

What's next in specialty food trends?

Food trends show up first in specialty, because specialty manufacturers are particularly nimble and responsive to shifts in consumer behaviors and values. Amid uncertain economic forecasts, prominent conversations about wellness and clean ingredients, and other macro forces shaping consumer preferences, the trends of today are likely to evolve by late 2025 and into 2026.

The latest flavors, formats and innovations in specialty food will be on display at Winter FancyFaire 2026, SFA's new trade show experience, taking place Jan. 11-13 in San Diego. Qualified members of the specialty food trade, industry affiliates and media will come together to taste the future of food and get a first look at SFA's announcement of the 2026 Trend of the Year.

SFA Trendspotters

The Summer Fancy Food Show Trendspotters included Abena Anim-Somuah, James Beard award-winning food writer and cultural commentator; Melanie Bartelme, associate director, Mintel Food & Drink; Patranya Bhoolsuwan, Emmy Award-Winning Journalist & Founder and CEO, Patranya Media LLC; Kat Craddock, editor in chief, CEO, SAVEUR; Jenn de la Vega, chef at Family Party Catering, food stylist, cookbook author, trends expert, and producer/co-host "The Cinema Chefs"; Beth Forrest, professor of food studies at the Culinary Institute of America; Jeannie Houchins, Global Communications Executive; Chef Clara Park, founder, eat cetera Philly, co-host "The Cinema Chefs" podcast; Shoba S. Patel, head of buying and strategy, Martie; Stan Sagner, founder, We Work for Food – CPG and Hospitality Consultancy; Cathy Strange, ambassador of food culture for Whole Foods Market; Summer Thompson, senior buyer for Market Hall Foods; Mara Weinraub, director of groceries and shopping, the Kitchn. 

Source: Specialty Food Association