Being an engineer in the Silicon Valley, I’ve tried to describe the Specialty Food Association's Winter Fancy Food Show to my coworkers many times. “Big food convention,” “giant snack show,” never quite hit the mark. However, I realized the perfect way to describe the glorious event of the Fancy Food Show: The CES of Food. All the new trends and interesting takes on what America is eating come out in full force in the Moscone Center in San Francisco every January. You didn’t think they could make coffee out of chocolate? Well they did. And it’s vegan. And gluten-free (probably).
What’s a better snack than chips? That’s right, nothing. But popcorn is pretty close. With half the fat and calories, the health-savvy snacker would be wise to pick up popcorn instead.
Gluten Free Everything
Maybe it’s the fact that I’m from California, but it seems that everyone was clamoring to put the tag “Gluten-Free!” on all of their foods this year. Next to that label was the assertion that it “doesn’t taste like other gluten-free foods!” or “Now tastes better!” Not very encouraging, but nevertheless, it seemed to be true. The problem with gluten-free goods is usually in the texture—a bit crumbly and not as soft as gluten-filled foods. However, even with the large showing of gluten-free cookies, cakes, baking mixes, this year, I genuinely couldn’t tell that many of the products were in fact gluten-free.
|Lucky Spoon Gluten Free Cupcakes|
Casually Eating Raw Cookie Dough
You know how everyone sneaks a few guilty bites of raw cookie dough before baking it into cookies? Now, there’s no more need for guilt. There was a large showing of edible cookie dough this year at the 2017 Winter Fancy Food Show. Made with heat-treated flour (little known fact: in raw cookie dough, the danger comes from the raw flour, not the eggs most of the time) and no eggs, this raw cookie dough is completely safe to eat out of the tub. Just not safe for your waistline.
If I could choose a title for myself, it would definitely be “Ice Cream Connoisseur.” There were quite a few booths showing their ice cream this year at the 2017 Winter Fancy Food Show, but Snoqualmice Ice Cream takes the (ice cream) cake for richest and most flavorful ice cream. With such an amazing depth of flavor, Snoqualmie doesn’t rely on gimmicky add-ins to prop up their taste.
|Ozery Bakery Breakfast Rounds|
|SweetStacks Pancake Mix|
|The Konery Ice Cream Cones|
With a slew of different flavored ice cream cones both for retail sale and use in Ice Cream Parlors around the US, The Konery is really bringing something new and delicious to the market. I particularly enjoyed the Salted Blue Corn cone, which was a great mix with sweet ice creams.
|Crio Bru Cocoa Coffee|
|Mame-Mage Vegan Cheese|
|Oskri Fruit Bars|