The 5 Biggest Trends That Came Out of Summer Fancy Food 2018

updated May 1, 2019
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(Image credit: Ariel Knutson)

Last week Fancy Food descended upon the Javits Center in New York to showcase more than 180,000 products. While it’s a little intimidating to walk the miles and miles it takes to see everything, it’s exciting to see certain trends emerge by walking the show. Here are the five biggest trends I noticed this year that are sure to hit your grocery store in the coming years.

1. Ice cream is being reimagined.

Given the success that Halo Top has had in the last couple years, it’s not a surprise that other new and interesting ice cream brands have emerged. While the trend has mostly been about low-calorie and high-protein ice creams, there was a shift at Fancy Food towards ice creams that had the same calorie count as regular ice cream, but just so happened to be dairy-free or lactose-free (like Beckon Ice Cream). There was also this Peekaboo Ice Cream that included vegetables in every bite.

(Image credit: Ariel Knutson)

2. Vegetables are getting the puff treatment.

The internet might have been excited to learn that Planters is bringing back their iconic cheese balls, but the brands at Fancy Food have already evolved beyond this ’90s classic. I saw so many new brands that turned vegetables and seeds into crunchy, puffy snacks. Examples include Crunch-a-Mame, which is puffed edamame, and Bohana, which is popped water lily seeds.

(Image credit: Ariel Knutson)

3. Beets are going to be the new cauliflower.

You heard it here first: beets are going to become even more popular than cauliflower in the coming years. I recently found out you can turn beets into pizza crust (thanks to Whole Foods), and I was super impressed by this beet pasta from Sfoglini.

(Image credit: Ariel Knutson)

4. Everyone’s going coco for yogurt.

The biggest trend in yogurt right now is definitely coconut-based yogurt. The two brands that I recognized at Fancy Food were COYO and Anita’s. There’s also The Coconut Cult and GT’s coconut yogurt, which I didn’t see at the show. There are only going to be more brands that jump on the bandwagon (looking at you, Chobani).

(Image credit: Ariel Knutson)

5. Shrubs are coming for the kombucha crown.

I saw way more shrub makers this year at Fancy Food than ever before. I think now that kombucha has gone totally mainstream and sour beer has been trendy for a couple of years now, people are finally going to hop on the shrub train. It’s the logical next step. I loved Element Shrub and Mother Shrub this year at the show.