3 food and drink mega-trends seen at the Summer Fancy Food Show
Protein, new-age drinks, and restaurant- and chef-branded products were top trends at the 2026 Summer Fancy Food Show hosted by the Specialty Food Association.
June 30, 2026
Have we reached peak protein yet? Not if the 2026 Summer Fancy Food Show is any indication.
The annual expo taking place this week in New York City’s Javits Convention Center is filled with 2,400 companies exhibiting thousands of foods and beverages, 1,000 of which are new products. And among those new products, protein was everywhere.
Some of the protein enhancements weren’t that surprising. Protein-packed granola, pancake mix, and pasta have been available at retail for some time. But during Day 1 of the Show, we came across protein in some pretty unexpected places.
I tasted French Vanilla Protein Ice Cream from Nymbl with a label that claimed 38 grams protein per pint — a moderate amount per serving so it tasted pretty much like good French vanilla ice cream. Another exhibitor, Jam Packd, offered jam in blueberry and raspberry varieties that had eight grams protein in a serving, plus prebiotic fiber. And Pretty Tasty Tea collagen iced tea in flavors including lemon, peach, and raspberry promised to help the consumer “glow from the inside out.” Instead of using whey protein, these products use collagen, which can be blended in without visibly affecting flavor or texture.
Since the Fancy Food Show is geared to retailers, there were also frozen and packaged prepared food products touting protein counts. Factor, the meal subscription company, now has frozen entrees like Thai-Style Green Chicken Curry (31 grams protein), Smoky Gouda Chicken (42 grams), and Butternut Squash & Sage Chicken Macaroni (33 grams) that will be available at grocery stores. And Loopini’s Protein Packed Pizza, made in Italy, comes in Classic Margherita, Bianca al Tartufo, and Vegan Margherita versions with protein contents listed between 40-64 grams and fiber in the 18-26 grams range for each personal pie.
There’s nothing new about chefs and restaurants branding their sauces, salad dressings, seasoning blends, and other menu signatures for retail sales. But the latest crop revealed some newcomers in the category.
Celebrity chef Marcus Samuelsson introduced a line of simmer sauces under the Merkato by Marcus brand. Launching officially in the fall, the line includes Curry Delish made with the chef’s lemongrass Asian spice blend, Island Vibes, a 7-spice Caribbean blend, Mediterranean Bounty, and Scandi Green. The products reflect Samuelsson’s Ethiopian and Swedish heritage.
“The Merkato is the largest open-air market in Africa, located in Addis Ababa, Ethiopia, and encompasses a broad range of influences, including Mediterranean and Island vibes. It brings together global flavors and cuisines, and that’s where Marcus’s expertise is,” the marketing manager for the line said. The sauces are the first retail product for the chef.
Momofuku restaurant also exhibited restaurant-inspired products — packaged noodles with various flavor profiles. Soy and Scallion and Sesame Miso were two of the standouts. Several sauces are available from the brand as well, including Sweet & Spicy Sauce, Sweet & Sour Sauce, and Miso Ginger Sauce, all labeled with the tagline “by Chef David Chang,” the restaurant’s founder.
On the restaurant chain front, Benihana had a big presence with salad dressings in flavors such as House Ginger and Creamy Sesame. And the Asian concept is offering frozen gyoza, too. Chili Chicken Gyoza Bites were the newest dumplings highlighted at the Show.
Italian restaurants were represented as well. Carmine’s, the legendary New York City eatery with outposts in Chicago, Las Vegas, and other cities, bottles its famous red sauce in several varieties. On display were vodka sauce, fra diavolo, and roasted garlic, in addition to the original.
Beverages continue to be a growing category in restaurants, and retail is more than keeping pace. Some of the same trends are emerging, including sodas with less sweetening and more natural flavors and nonalcoholic drinks that mimic cocktails or wine.
Yuzu was a popular flavor profile in the soda category, as was ginger combined with citrus. And Twinings, the tea company, is making it easy for consumers to make their own refreshers at home. A new kit includes herbal tea and bits of fruit — just add water for an instant refresher in several flavors.
Alcohol-free wine was also on display, produced by a method that removes the alcohol but not the flavor, according to the producer. Plus zero-proof bottled spritzes, bellinis, and other cocktails are ready for sipping.
About the Author
Patricia Cobe
Senior Editor, Restaurant Business
Pat came to Informa Connect from Hearst, where she was an executive editor. She is the co-author of the Mompreneurs series of books as well as two cookbooks. She graduated from Cornell University and earned a Masters in Journalism from Boston University. She is active in several professional organizations, including Les Dames d’Escoffier and the International Foodservice Editorial Council (IFEC), and serves as a judge for the James Beard Media Awards.
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