By A.J. Flick, Senior Editor
The Specialty Food Association‘s Winter Fancy Food 2022 show ended with a big focus on smaller and newer companies, many of which launched during the pandemic.
At a fraction of the previous exhibitors and hours shorted to six hours for the first two days and four hours for the last day, even with COVID precautions, many of the larger exhibitors chose to sit the winter show out.
That left a lot of room for smaller companies and first-time exhibitors to catch some attention at Winter Fancy Food 2022.
Lisa Scali, principal and head of sales and marketing with Maine’s Ocean’s Balance, said she came to the show with no expectations and was “pleasantly surprised” with the traffic her booth received. Ocean’s Balance makes award-winning sauces and spices made with regenerative farmed seaweed.
Runar Omarsson brought his innovative Nordical Fish & Chips from Iceland to Las Vegas and while dried fish on a potato chip might not be something Americans would gravitate to, found a lot of interest in his high protein, keto-friendly bags (and the product is delicious).
Smokers http://www.slovak-republic.org/language/ cialis online tend to have more problems with ED than non-smokers. levitra properien slovak-republic.org Shilajit Gold Benefits: Anti-Aging: The mineral rich combination helps the body control the signs of early aging and in turn encourages vigour, vitality and longevity in the body. The medication should not be taken on alcohol or with smoking, nitrates, certain generic tadalafil online antibiotics and interacting agents. So, cialis sildenafil http://www.slovak-republic.org/marriage/ get a secure and reliable service from us to make your couple life more enjoyable and confident. With the recent trend toward culinary tourism on its side, Los Angeles-based Little Jasmine brought its line of lightly sweetened teas from Taiwan (the White Peach Black Tea is scrumptious) and innovative boba ice cream (sweet, with the pleasant tapioca chewiness) to town.
You might not think of tamales when you think of tamales, much less the idea of a tamal made with turkey meat, but there was Tony’s Tamales in the Mississippi section and these babies are good!
Chef Dan “Fish” Fisher brought his elegantly bottled It Sauce, a variety of flavors all made with criolla peppers (no calories, sugars or preservatives). Delicious.
Of course, there were many familiar names on the concourse with new products. Our friends at Crave Brothers brought the new and highly addictive marinated mozzarella balls and melt-in-your mouth chocolate mascarpone.
Dates for the Summer Fancy Food Show were announced right before the winter show. Many exhibitors were unsure whether they’d be at the New York show.
For more on the Winter Fancy Food Show, check out April’s Gourmet News. Subscribe now so you don’t miss it!