• by Sarah Mahoney , Yesterday

Marketers wondering what Americans will be hungry for in the coming months will find themselves salivating over the latest intel from the Specialty Food Association. Based on the 2,500 exhibitors from the 2025 Summer Fancy Food Show, a trendspotter report sniffs out the most important themes, flavors and ingredients from all 2,500 exhibitors.

Among the most notable, already making their way into restaurant menus and manufacturers’ ingredient lists:

*Global comfort foods lead the charge. Korean influences are everywhere — from makgeolli (a sweet rice wine) kits and kimchi pickles — reflecting the country’s growing dominance across music, beauty, and now pantry staples. And Gamsa Foods sesame garlic savory oatmeal is getting plenty of attention, including a mention in Bon Appetit.

*Fish food. Seafood is also making a splash, showing up in portable snacks and center-of-plate innovations like shrimp burgers, tuna bites and salmon breakfast links. “The protein trend is still definitely going strong all over the world," notes trendspotter Patranya Bhoolsuwan in the report. A serving of Fable Fish salmon jerky, for example,  delivers 31 grams per serving.

*Pantry staples get remixed. From quinoa milk to cupuaçu chocolate bars, brands are swapping in novel ingredients to refresh familiar formats. Pistachio remains a star flavor across sweet and savory categories, while chilis are appearing in everything from hot sauces to dessert toppings. Even old-school spreads like halvah are being reinvented with chocolate or coffee cardamom.

*Convenience stays king — with a passport. Meal kits, ready-to-eat snacks and globally inspired sauces make it easier for consumers to explore new cuisines without much prep. The “chip wars” continue, with exotic flavors and formats ranging from chicken-and-waffle protein crisps to green curry potato chips.

*Sweets get a little louder. The panel notes that today’s consumers are celebrating sugar in all its forms, from nostalgic cotton candy chocolate to indulgent honey-infused spreads. Bold, playful flavors are finding their way into both everyday treats and premium confections.

The SFA notes that specialty food trends often predict what will hit the broader market, thanks to smaller manufacturers’ agility in responding to shifts in consumer behavior. That speed could mean shoppers see Korean savory oatmeal, miso caramel, or hot honey ketchup in mainstream grocery aisles far sooner than expected. And while not every innovation will make the leap from niche to national, the current wave of global flavors, ingredient swaps and playful indulgences suggests plenty of room for brands to experiment — and for consumers to keep snacking curiously.