NEW YORK — The Specialty Food Association’s Summer Fancy Food show made a comeback this summer after a two-year hiatus. The annual show, which was held from June 12 to 14, brought together more than 1,800 exhibiting companies.
Trends among exhibitors this year include convenience with a twist, which was also seen at the Winter Fancy Food Show, as well as highlighting mushrooms as a key ingredient in savory snacks.
Popadelics Crunchy Mushroom Chips from New York-based Fun-Gal Snacks are made using a vacuum frying process, producing a crunchy texture while retaining more color, nutrients and flavor, according to the society. Mushroom Snack is available in Thai Chilli, Rosemary & Salt and Truffle Parmesan varieties.
“Our goal is to revolutionize the way people think about mushrooms,” said Marilyn Yang, co-founder and CEO of Fun-Gal Snacks, the parent company of Popadelics. “We can’t wait for attendees to experience the trippy flavor and deadly crunch of Popadelics Crunchy Mushroom Chips.”
Another central theme that runs through the products that debuted at the show are better-for-you alternatives. From an Ashoora Pudding dessert alternative to Buck Naked gummy bears, product makers continue to capitalize on consumers looking for healthier alternatives to their favorite snacks.
Click to see new products from the Summer Fancy Food Show.