5W Public Relations hosted a "growing gourmet" event June 30 at its New York offices to discuss trends and insights gleaned from Specialty Food Association's Summer Fancy Food Show.
Forty guests enjoyed a cooking demonstration by chef George Duran, "Take this Dish and Twist It" author.
Duran joined the panel with Charles Passy, Wall Street Journal and MarketWatch.com writer; Jaclyn London, nutrition director of Good Housekeeping Institute, and Stephanie Cain, Brides, Esquire and Specialty Food News contributor.
Key takeaways:
Health Benefits: The continued proliferation of messaging in the food space. With many types of labeling being pushed on-pack and off, it can be difficult for consumers today to judge what is actually beneficial and what is excess information.
Trends: Snacking continues on the rise. Bands are pushing snack versions of their offerings. "Eat local" remains popular. “Made in NY” part of the fancy food show was a hit.
Does Packaging Matter: The heavy emphasis on great package design and packaging today looks more like works of art. the panelists agreed Both bright and pastel colors were seen evenly throughout fancy food show.
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