Shaping The Future Of Food Since 1952
The Association’s founders imported foods from Europe, introducing centuries-old food traditions to the U.S., where they were novel and exciting. As interest grew, U.S. producers came into their own, applying traditional and nontraditional techniques to create new and different flavors. Specialty foods from the U.S. and from around the world became more and more accessible. All along the way, the Fancy Food Shows have been where the retail and foodservice trade has found these products and brought them to the consumer.
Today interest in specialty foods has expanded well beyond its rarified past to include a range of products which are distinct from the mainstream. Some are fancy, but many are not. They are, however, produced with specialized processes, ingredients, and care. Qualitatively you could call them Real Foods or, more aptly, Really Good Foods, but the term “specialty” sets them apart from the usual stuff.
From 1952, SFA members have been the vanguard of the food marketplace, melding tradition and innovation into a vast assortment of authentic products, bringing them to market through every channel of distribution.
In an era when people want to know where their food comes from, specialty foods today are at center stage. Nowhere is that more apparent than at the 2019 Summer Fancy Food Show in New York. The exhibit floor will be buzzing with a curated trade audience discovering thousands of on-trend and trend-leading products. Show seminars will focus on sustainability, disruption, and what’s next in food. Incubator Village and New Brands on the Shelf will present the latest ideas from food entrepreneurs in early stages of business.
Although SFA members will always drive food forward, it’s important to honor our past, particularly the pioneers who have helped forge this dynamic industry over the past 60 years. Amid the excitement of what’s new and what’s next at the Fancy Food Show, I encourage you to make time to join us on Sunday, June 23 at 5:30 p.m. to recognize those who built a lasting path for new food ideas to reach the market.