NEW YORK — The Specialty Food Association’s Summer Fancy Food show made a booming return this summer after a two-year hiatus. The annual show, held June 12-14, featured more than 1,800 exhibiting companies.
Trends among the exhibitors this year include comfort with a twist, which also was seen at the Winter Fancy Food Show, as well as spotlighting 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 of the color, nutrients and flavor, according to the company. The mushroom cap snack is available in Thai chili and rosemary and salt, and truffle Parmesan varieties.
“Our goal is to revolutionize the way people think about mushrooms,” said Marilyn Yang, co-founder and chief executive officer of Fun-Gal Snacks, the parent company of Popadelics. “We can’t wait for attendees to experience the trippin’ flavor and killer crunch of Popadelics Crunchy Mushroom Chips.”
Another core theme running through the products that made their debut at the show are better-for-you alternatives. From an Ashoora Pudding dessert alternative to Buck Naked gummy bears, product manufacturers are continuing to capitalize on consumers looking for healthier alternates to their favorite snacks.
