2025 food trends include beef tallow, mustard, flavored olive oil
The condiments get an upgrade. The chefs fall out of the signature sauces and the kitchen. And “Swicy” still reigns.
These food trends were exhibited at the Summer Fants Food Show of Private Food Association, which returned to Javits Center in New York this week.
From the market on Tuesdays, more than 2,000 participants showed a series of special food and drinks that offer participants a look at products for grocery corridors and restaurants in the near future.
“It was a show that people went to see trends,” Christine Coulier, a kitchen trend warehouse and founder of Kitchen Concierge, said.
Couveni, an experienced demonstration participant, directed CNBC throughout the cabin and emphasized the trends and winners on his radar.
Past Show trends It is currently a flavor between vinegar, fat -based bitter sauce and lavender, which is currently on the roads of the mainstream consumers. However, all tendencies do not have such a power to stay.
“I think I saw six booths with Dubai chocolate. We will not see Dubai chocolate next year, Couven Couvenler said, referring to tiktok, markets and even chocolate bars full of kadayif and peanuts. Shake Shacks nationwide.
The commercial fair has also been a jumpboard for new brands that traditionally want to expand their access. Honest Tea, Ben & Jerry’s and Tate’s Bake Shop are among the companies that participated in the first days on their way to becoming well -known consumer brands.
This year’s Summer Fants Food Show:
It takes new olive oil
Castillo de Canena shows olive oil at the Summer Fants Food Show
CNBC | Amelia Lucas
Home cooks in the United States have been using olive oil for decades. In recent years, olive oil has been branched with more focus on the flavor it offers, whether olive oil is used on ice cream or cakes.
However, thanks to the infusion of fashion flavors, the cooking staple is now getting an upgrade. For example, Castillo de Causea, a family of family, has been doing olive oil for centuries, but emphasized the addition of two new additions to the stand line: Harissa olive oil and olive oil in Sherry barrels are over.
HARDAL MEMORY
Caplansky’s Delicatesen shows the small party mustard line.
CNBC | Amelia Lucas
Olive oil is not the only cellar staple that makes make -up. The mustard category may be going for a jolt thanks to a few new participants who hoped to revive the tired condiment.
Pop Mustards uses itself as “mustard cool” because it uses all the seeds of mustard, which gives the condiment a new texture. The company also uses fermentation, smoking, bring and other methods to bring more flavor than seeds.
Inspired by Caplansky’s Delicatesen, the classic delicatessen mustard, he discussed the condimency in his cabin more traditionally. However, the product series offers more flavor than the classic yellow mustard or Dijon found in the refrigerator today.
Plant Based 2.0
My hope, cashew -based cheese and vegan butter exhibited.
CNBC | Amelia Lucas
Beyond the meteoric rise of Meat, plant -based suppliers exhibited vegetarian substitutes at the Summer Fants Food Show. However, as the category fought, the number of Hawking stands of plant -based products decreased this year.
Nevertheless, the category did not completely disappear. Instead, the participants presented their products with their tastes rather than vegan or vegetarian good intentions.
For example, the Umium Cashew -based cheese and butter substitutes, “our craft is only plant -based” exhibited with packages.
Brands led by chef
Chef Michael Solomonov sells humus through Zahav Foods brand.
CNBC | Amelia Lucas
During the PANDEM, many restaurant chefs returned to sell the home versions of their beloved sauces, condiments and other foods that can be easily canned or packaged. Even after the Eşis re -opened the dining rooms, some chefs stuck to him.
“This is a longer trend and the passion of making the best version of the food there, and now the chef wants you to be home.” He said.
This year’s show included the participants, Zahav restaurants in Philadelphia and Zahav Foods, the packaged food brand of chef Michael Solomonov, known for his Laser Wolf in New York. Hardal brand Caplansky’s Delicatesen de Zane Caplansky’s brain.
SWICY AGE
Slawsa’s sweet and spicy cabbage -based tastes
CNBC | Amelia Lucas
Hot honey, which helps to bring back the “sweet heat” trend of Mike, showed cooperation with Heluva for a someli immersion. Smash Kitchen exhibited the hot honey ketchup and added some heat to the sweetness of its classic condiment. And Slawsa, a safe salad and salsa coatos, showed his sweet and spicy cabbage -based tastes.
Beef
Beefy’s own potato chips cook beef.
CNBC | Amelia Lucas
Last year, Beef Tallow Health and Human Services Secretary Robert F. Kennedy Jr. And he spends a moment thanks to the agenda of “Make America again”. Although Kennedy, nutritionists do not participate on a large scale, launched processed oils as a healthier alternative to “seed oils”.
Two new arrivals exhibited beef -equipped products at the Summer Fants Food Show: Butcher Ben’s Beef Tallow and BeeFy’s potato chips cook in a beef.
