Fancy Food Show Review 2011

JANUARY 2011

FANCY FOOD SHOW REVIEW

FAVORITE FLAVORS, DIFFERENT FORMSA look at our favorite flavors in new and interesting forms.

CREATING COMPELLING AND CONSISTENT BRAND EXPERIENCESProprietary and Confidential ©2011 Schawk, Inc. All Rights Reserved

Contact: Tom Holownia, Managing Director • 415.896.9399 • www.anthemww.com

HOW WE SAW IT: THE 2011 WINTER FANCY FOOD SHOWFL

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STHE NEXT INTERNATIONALThe aisles of international ethnic foods will be expanding soon with the addition of flavors and specialty dishes from cultures we aren’t used to seeing on our typical Sunday trip to the grocer. Ramar Foods’ Kusina ni Maria will bring Filipino favorites to the kitchen table, while Saffron Road and Spicy Nothings will bring spices and deep, flavorful dishes from the Indian subcontinent.

UNCOMMON FLAVOR FUSIONSUncommon flavor fusions were everywhere at the show this year, treating our taste buds to new experiences. Ayala’s Herbal Water featured flavors like Cinnamon Orange Peel and Lemongrass Mint Vanilla, while Tishbi Winery broadened their offering with wine and fruit preserves, a combination of the family’s Estate Wines and fruit. Flavors like Cherry Shiraz and Passionfruit Champagne are now available to spread on your croissant or drizzle on your dessert cake.

COCONUT: Coco Water and O.N.E.’s Coconut Water

GINGER: Kaia Food’s Lime Ginger Fruit Leather, and the Ginger

People’s GinGins candies

CHOCOLATE: Caffe D’Amore’s Sipping Chocolate, and Tisano’s Cacao Tea

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FOODS IN WAYS YOU’VE NEVER SEEN THEM BEFOREEver wonder how bacon would taste with your jelly sandwich, but don’t want to go through the trouble of pulling out the skillet? Well your problem is solved with Skillet Bacon Spread. Yes—bacon. In fact, we saw many new forms of familiar foods. Biscoff takes their nutty cookie and crushes them into a smooth alternative-to-peanut-butter spread. Meanwhile, Glop has blended Asiago and Parmesan cheese with extra virgin olive oil and other flavors to create a spread perfect for everything from toasts to burgers.

CRUNCH THAT KEEPS ON GIVINGThe chip trend continues, and snackers will be pleased with their crunchy snack options again this year with companies coming out with a variety of chips made with both vegetables and fruits. From Turbana’s plantain chips to Mrs. May’s sweet potato chips, you’ll be sure to find what you need to satisfy your sweet or salty cravings. If you’re a fan of the savory variety, you might find something you like amongst Wai Lana’s Yogi Chips line of snacks made with cassava instead of potatoes.

ALL ABOUT THE INDIVIDUALThe convenience trend was clearly visible at this year’s show, with many vendors packaging their products in individual and single-use sized forms. Justin’s nut butters complemented their existing jars with squeezable packets that are the perfect companion to everything from camping trips to lunch boxes. For the cocktail party host the decision making just got easier with The Modern Cocktail’s pre-measured cocktail mixers featuring favorites like appletinis and exotic fruit flavors.

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HOW WE SAW IT: THE 2011 WINTER FANCY FOOD SHOWDE

SIGN TWO HOUSES OF DESIGN

Walking down the aisles at the show, two houses of design were prevalent. While one took a more classic, elegant, complex, and embellished route, the other took a more contemporary, clean, and bold approach. The classical approach reflects the nostalgia we look for, but the contemporary approach provides the clarity and straightforward packaging we seek in our busy lives. As many exhibitors have shown, when done right, both can be impactful.

FOR AGES “2 to 102”The lines between adult- and kid-targeted packaging are blurring. It is somewhat expected, considering that parents are ultimately the ones placing these products in their cart. Several packaging examples at the show appealed to both parties. Tasty Brand’s brand line says it perfectly: “organic snacks for kids 2-102.” Their fruit snacks and cereal bars packaging dons the characteristically bright colors and fun shapes that we frequently see on packaging geared towards youth, but the packaging also features photography in the style we typically associate with adult-targeted foods. Meanwhile, Artisan Biscuit’s Two by Two packaging features a sophisticated style of illustration, clean copy, and a muted palette that is attractive to adults.

CONTEMPORARY CLASSICAL

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TEA TEA TEADespite it being one of the world’s oldest beverages, tea companies amazingly continue to keep tea at the heart of innovation. That makes tea a must-see at the show, and this year was no exception. Kusmi Tea featured a line catering to specific need states, with teas for energy boosts, detox, and love. Making the perfect batch of iced tea just got easier with Mighty Leaf Tea’s whole leaf tea pouches that yield a half gallon of freshly brewed iced tea. If you’re looking to add some bubbly to your tea, Steaz’s flavorful assortment of organic sparkling green teas may be just what you’re looking for. And for your cooking needs, tea is now available as a cooking oil in the form of tea seed oil. Arette’s Organic Wild Tea Seed Oil is made from cold pressed seeds of young tea plants and contains omega-3, vitamin E, and less saturated fat than olive oil.

GO AHEAD AND DO IT YOURSELFWe’ve heard time and time again that many families are making cuts where they can and are eating at home more. As a response, manufacturers are providing the tools to make consumers the artisan chefs in their own kitchens with do-it-yourself kits. Roaring Brook Dairy is making cooking at home fun and interactive for the family with the Mozzarella Cheesemaking Kit, while Duff Goldman from Food Network’s Ace of Cakes has created a line of premium cake mixes and tools for the aspiring cake maker.

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HOW WE SAW IT: THE 2011 WINTER FANCY FOOD SHOWSU

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FLAVOR AT YOUR FINGERTIPSFinger limes, although on the outside may look anything but appetizing, served up an unexpected explosion of great lemony lime flavor this year at the show. Also known as “citrus caviar,” these finger limes are technically not even part of the lemon or lime family, a fact that after a try many may be hard pressed to believe. The caviar-like vesicles are great on foods we typically squeeze lemon and lime over—think raw oysters and fresh fish—and their delicate shape lends itself to serve as a great garnish, as well.

CAPTURING A TASTE IN A TUBEOur taste buds really jumped on this one—and it’s no surprise why. Taste #5 Umami Paste is a “flavor bomb” that is true to its name. Umami, which translates to “savory deliciousness” in Japanese, is the scientific term to describe the fifth taste whose receptors rest alongside the sweet, sour, bitter, and salty buds on our tongue. And just to give you an idea of the flavor this paste packs, the paste itself is made of Mediterranean ingredients rich in natural umami, ripe tomatoes, Parmesan cheese, Porcini mushrooms, salted anchovies, black olives, and balsamic vinegar. Creator Laura Santtini’s paste can be used as a condiment, seasoning, garnish, in sauces and salsas, or simply, just to add a kick to your own recipe.

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Anthem San Francisco is part of a global strategic design network that provides innovative solutions to articulate, unify and manage brand impact. We create compelling brand experiences by aligning our strategic, creative and executional talent with the business needs of companies seeking a competitive advantage.

Anthem San Francisco offers a full range of branding and design services to our clients and can customize our offering to provide a solution that’s right

for you.

We would like to learn more about your business and strategic design needs. We invite you to come visit us in our office just off Union Square to meet

the rest of the team and see our work. We look forward to the opportunity to partner with you.

Contact: Tom Holownia, Managing Director 77 Maiden Lane, 4th Floor, San Francisco, CA 94108415.896.9399

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Fancy Food Show Review 2011