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Show's food trends include sriracha, mint

  • At the 22nd Annual Mill Valley Wine and Gourmet Food Tasting June 22 in Mill Valley,visitors could sample olive oils like these provided by "O" olive oil company.

SAN FRANCISCO - Spice, mint and dressed-up condiments were some of the trends at this year's Winter Fancy Food Show, held in late January at San Francisco's Moscone Center.

Here are the five top food trends chosen by trend-spotters who attended the three-day tasting extravaganza:

Sriracha, the fiery Thai chile sauce, showed up in lots of snacks, from popcorn and tortilla chips to hummus and even peach jam.

Salty snacks are bigger than ever, but have been retooled to include healthier ingredients (quinoa) and interesting flavors (seaweed).

Sweet tea is so last year. This year's sippers tend to be low-sugar, from a chocolate Earl Grey tea to unsweetened almond milk.

Mint played a prominent role as a flavor, perking up everything from sodas to frozen pops and candies.

This ain't your mother's condiment caddy anymore. Look for upscale ketchup mixed with truffles, mustard-infused salted caramel and mayonnaise sprinkled with herbs.

For more information, go to specialtyfood.com.

Compiled by Staff Writer Diane Peterson, who can be reached at 521-5287 or diane.peterson@pressdemocrat.com, and Peg Melnik, who can be reached at 521-5310 or peg.melnik@pressdemocrat.com


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