2025 Food trends include dick flesh, mustard, flavor olive oil

The condiments are receiving an update. The chefs are taking their sauces and signature sauces outside the kitchen. And “swicy” still queen.

These food trends were on display at Summer Fancy Food Show of the Special Food Association, which returned to the Javits center in New York this week.

From Sunday to Tuesday, more than 2,000 exhibitors showed a variety of special foods and drinks, offering attendees a look at the products that are directed to groceries of groceries and restaurants in the near future.

“It has always been the show where people are going to see the trends,” said Christine Couvelier, an observer of culinary tendencies and founder of the culinary concierge.

Couvelier, an experienced show assistant, guided CNBC through three booth floors, highlighting the trends and winners in his radar.

Past exhibition trends that are now arriving at conventional consumers's palettes include new uses for vinegar, spicy oil sauce and lavender as a flavor. But not all trends have that kind of power of permanence.

“I think I have seen six booths that have Dubai chocolate. We will not see the Dubai chocolate next year,” said Couvelier, referring to the chocolate bars full of Kadayif and Pistacho who have taken over Tiktok, supermarkets and even Beating huts nationwide.

The fair has also traditionally been a springboard for new brands that seek to expand its reach. Honest Tea, Ben & Jerry's and Tate's Bake Shop are among the companies that attended the show in their first days on their way to becoming known consumption marks.

Here are some outstanding aspects of this year's summer food show:

Homemade chefs in the United States have been using olive oil for several decades. In recent years, olive oil has branched, with more focus on the taste it offers, either sprayed on ice cream or used in cakes.

But the basic food of the kitchen is now receiving an update, thanks to the infusions of modern flavors. For example, Castillo de Canena, a Spanish family company, has been making olive oil for centuries, but its stand highlighted two new additions to its line: Harissa olive oil and olive oil ended up in Jerez barrels.

Olive oil is not the only basic element of the pantry that is making an image change. The mustard category could go to a shake, thanks to some new participants who expect to encourage tired seasoning.

Pop Mustaza is launched as the “Mostazads caviar” because it uses entire mustard seeds, giving the seasoning a new texture. The company also uses fermentation, smoking, jumping and other methods to get more taste from seeds.

Delicatessen de Caplansky showed a more traditional version of the seasoning in its stand, inspired by the classical Mostazas of Deli. But its product alignment offers more flavor than the classic yellow or dijon mustard that is found today in refrigerators.

From beyond the meteoric ascent of the meat, plant -based suppliers have shown their vegetarian substitutes in Summer Fancy Food Show. But as the fighting category, the number of cabins that have been made to plants based products decreased this year.

Even so, the category has not completely disappeared. Instead, the exhibitors presented their products leading their taste, instead of their good vegan or vegetarian faith.

For example, Umyum showed its substitutes for cheese and butter based on anacardos, with containers that read: “Our ship is simply based on plants.”

During the pandemic, many restaurant chefs rotated to sell versions in the home of their beloved sauces, condiments and other foods that can be easily cast or packaged. Even after the restaurants reopened their dining rooms, some chefs have stayed with him.

“This is a more lasting trend, and it is the passion to make the best version of that food that exists, and now the chef wants you to have it at home,” CO3 ​​said.

In this year's show, the exhibitors included Zahav Foods, the chef's food brand Michael Solomonov, known for its Zahav restaurants in Philadelphia and Laser Wolf in New York. The Mustard Caplansky's Delicatessen brand is also a creation of chef Zane Caplansky.

The “Swicy” food and drinks have already taken care of the groceries and restaurant menus, but the exhibitors promoted the next evolution of the flavor tendency, a sweet and spicy portency.

Mike's hot honey, which helped bring back the “sweet heat” trend, showed his collaboration with Heluva Good for a dip. Smash Kitchen showed its hot honey ketchup, adding some heat to the sweetness of the classic seasoning. And Slawsa, a portmanteau of col and sauce salad, exhibited its sweets and spicy tastes based on cabbage.

During the last year, Beef Tahow has had a moment, thanks to the Secretary of Health and Human Services, Robert F. Kennedy Jr. and his “Make America Healy Again” agenda. Kennedy has promoted rendering fat as a healthier alternative to “seed oils”, although nutrition experts are widely disagreeing.

Two newcomers exhibited their Tlowlow products at the Summer Fancy Food Show: Butcher Ben's Beef Tahow and Beefy's Own, which cooks their fried potatoes in Beef Terdow.