The Top 5 food trends for 2016 according to an expert panel of trend spotters who combed the exhibit halls at the 2016 Winter Fancy Food Show, owned and produced by the Specialty Food Association, revealed a few interesting points such as snacks made with crickets, grass-fed everything and protein where you least expect it.

The panel’s Top 5 Food Trends for 2016:

Southeast (Asia) meets West
Little Red Dot Kitchen – Bak Kwa meat snacks
Saffron Road – Tandoori Seasoned Chicken Nuggets
Wei Kitchen – Shallot Oil
Hey Boo – Thai Iced Tea Coconut Caramels

Grazing on Grass
Organic Valley – Vanilla Grassmilk Yogurt
The New Primal – Grass-fed Beef Jerky
Dahlicious, Inc. – Organic Cucumber Mint Lemon Lassi with grass-fed milk
Steve’s Ice Cream – Made with grass-fed milk

Pushing Protein
Bitty Foods – Chiridos – snacks with cricket flour
Manitoba Harvest Hemp Foods – Cinnamon Hemp Heart Bites
Explore Cuisine – Organic Edamame Spaghetti
Chicago Bar Company – Chocolate Sea Salt RXBAR

By the Cup
Ricebliss – Acai & Chia Brown Rice Snack
Dr. McDougall’s Right Foods – Sweet Potato Kale Quinoa Salad
Purely Elizabeth – Cranberry Pecan Ancient Grain Granola Plus Puffs
LonoLife Chicken Bone Broth in Recyclable K-Cup

Purple Reigns
Back to the Roots – Organic Stoneground Purple Corn Flakes
Love Beets – Smoky BBQ Shredded Beets
Lotus Foods – Purple Potato and Brown Rice Ramen
The Republic of Tea – Sonoma Cabernet Iced Tea

The trend spotters include individuals who follow and write about food trends for leading media outlets and consulting firms. The Specialty Food Association trend spotters are Emma Christensen, Editor, The Kitchn, Sarah Fritsche, Staff Writer, San Francisco Chronicle; Christine Gallary, Food and Cooking Editor, The Kitchn; Kara Nielsen, Culinary Director, Sterling-Rice Group; Denise Purcell, Editor, Specialty Food Media; Nancy Hopkins, Senior Deputy Editor, Food & Entertainment, Better Homes & Gardens; Ashley Koff, RD, Editorial Director, The Ashley Koff Approved (AKA) List, Amy Sherman, freelance food writer and Jerry James Stone, cookbook author.

The Specialty Food Association is a thriving community of food artisans, importers and entrepreneurs. Established in 1952 in New York, the not-for-profit trade association provides its 3,200 members in the U.S. and abroad the tools, knowledge and connections to champion and nurture their companies in an always-evolving marketplace. The Association (formerly the National Association for the Specialty Food Trade, Inc.) owns and produces the Winter and Summer Fancy Food Show, and presents the sofi Awards honoring excellence in specialty food.

SOURCE Specialty Food Association/PRNewswire