Inside the Chaos of the Summer Fancy Food Show
Every June, the Jacob Javits Center in New York City transforms into a food lover's fever dream. The Summer Fancy Food Show is the largest specialty food trade show in North America, with over 2,500 exhibitors from 50 countries. It's where new products launch, trends are born, and thousands of people walk around in a food coma for three days.
I attended this year as a curious eater and writer. My goal was simple: find the most interesting, delicious, and surprising products. I tasted everything from truffle honey to cricket flour pasta. I had cheese from Vermont, chocolate from Belgium, hot sauce from Texas, and kombucha from Portland. My feet hurt. My stomach was confused. But I found some real gems. Here are the seven best things I ate.
1. The 'Everything' Bagel Potato Chip (by Brooklyn Brothers)
I know what you're thinking: another bagel-flavored chip. I rolled my eyes too. But then I tried them. These are kettle-cooked potato chips seasoned with a blend that tastes uncannily like an everything bagel — sesame seeds, poppy seeds, garlic, onion, and a hint of salt. The texture is perfect: crunchy, but not too thick. The seasoning is generous but not overwhelming. I ate an entire bag in one sitting. They're launching in August, and I'm already planning my bulk order.
2. Smoked Honey (by Bee Local)
Honey is honey, right? Wrong. This small-batch smoked honey from Oregon is something else. It's made by cold-smoking raw honey over cherrywood for 12 hours. The result is a honey that tastes like a campfire — smoky, sweet, and slightly savory. I tried it on a piece of aged gouda, and it was a revelation. The maker told me it's also amazing on roasted vegetables, in cocktails, or drizzled over ice cream. I bought two jars.
3. Freeze-Dried Mango with Chili (by Mama's Groovy)
Freeze-dried fruit is one of my favorite snacks, and this version takes it up a notch. The mango is freeze-dried to a light, crispy texture, then dusted with a blend of chili powder, lime, and salt. The sweetness of the mango balances the heat perfectly. It's addictive. I finished the sample bag and immediately asked for more. They also have a version with tajin, but the chili blend is superior.
4. Mushroom Jerky (by Pan's Mushroom Jerky)
I was skeptical. Mushroom jerky has been a thing for a few years, and most versions are rubbery and bland. Pan's is different. They use shiitake mushrooms, marinate them in a soy-ginger blend, and then smoke them. The texture is chewy but not tough, and the flavor is savory and umami-rich. The 'Original' flavor tastes almost like beef jerky. The 'Applewood BBQ' is sweeter. Either way, it's a genuinely good plant-based snack that doesn't pretend to be meat. It's just good mushrooms.
5. Black Garlic Ketchup (by Sir Kensington's)
Sir Kensington's is known for their fancy condiments, and this new ketchup is their best yet. They ferment black garlic (which is sweet and tangy) and blend it with tomatoes and spices. The result is a ketchup that's deeper, richer, and more complex than the standard stuff. It's not trying to replace Heinz — it's its own thing. I tried it on a hot dog, and it was perfect. I'm already imagining it on burgers, fries, and maybe even eggs.
6. Olive Oil Gelato (by Fruition)
This was the surprise of the show. Olive oil gelato sounds weird, but it works. Fruition makes it with high-quality extra virgin olive oil from California, and the flavor is buttery, fruity, and slightly grassy. It's not sweet in a traditional sense — it's more of a savory-sweet dessert. They served it with a drizzle of balsamic reduction and a sprinkle of sea salt. I went back for a second sample. Then a third. It's that good.
7. Miso Caramel Popcorn (by Off the Cob)
Caramel popcorn is great. Miso caramel popcorn is genius. Off the Cob makes a small-batch popcorn coated in a caramel sauce that includes white miso paste. The result is a snack that's sweet, salty, and deeply savory. The miso adds a subtle umami complexity that keeps you reaching for more. I'm not usually a popcorn person, but I ate three bags over the course of the show. It's that addictive.
Final Thoughts: Trends I Noticed
Walking the show, I noticed a few clear trends. Mushrooms are everywhere — jerky, snacks, coffee substitutes, even chocolate. Fermented ingredients (miso, kimchi, black garlic) are showing up in unexpected places. And there's a growing interest in savory-sweet combinations. The Fancy Food Show is always a peek into the future of eating, and this year's future looks delicious. I can't wait to see which of these products become mainstream.
