The top five food trends at Fancy Food Show

Forget organic and gluten free, these are the top five trends experts at the Fancy Food Show predict will shape what’s next on store shelves.

The Specialty Food Association held its annual trade show recently in New York where roughly 22,000 attendees sampled wares from the 2,600 food companies who exhibited at the Javits Center.

"The Specialty Food Association is in a perfect position to spot trends before they happen," said Ann Daw, president of the association, the Summer Fancy Food show's owner and producer. "Our show celebrates what's next in specialty food as our exhibitors present the latest in specialty food to buyers eager to find new products and new twists on classics."

In the spirit of “what’s next,” the association enlisted the aid of nine food experts to identify key trends and companies capitalizing on those trends that included the following:

Gazpacho to Go

Tio Gazpacho– Gazpacho de Sol

Gina Cucina– Watermelon Habanero Gazpacho

Bodega & Co.Mucho Gazpacho – Green Gazpacho

The Splendid Spoon– Market Gazpacho

Can'tBeat Beets

Love Beets– Beet-Blueberry Bar

Health-Ade– Beet Kombucha

Eat Well Embrace Life– Beet Hummus

Gringo Jack's– Beet, Orange & Quinoa Salsa

Flower Power

Belvoir Fruit Farms– Elderflower & Rose Lemonade

Masala Pop– Saffron Rose Popcorn

Rogue Creamery– La-Di-Da Lavender Cheese

Vosges Haut-Chocolat– Blood Orange Hibiscus Caramel Marshmallows

Cocktail Culture

Bissell Maple Farm– Pappy & Company Bourbon Barrel-Aged Syrup

Colonel Pabst– All Malt Amber-Lager Worcestershire Sauce

Brooklyn Brine Co.– Hop-Pickles

Nancy Silverton's Nancy's Fancy Gelato– TheManhattan

The Maize Craze

Kiddylicious– Sweetcorn Rice Rounds

Off the Cob– Sweet Corn Tortilla Chips

Pop Art Snacks– Tandoori Yogurt Popcorn

Pipsnacks– Pipcorn

Other trends spotted include condiments with Asian flavors, intensely flavored ice creams and frozen desserts, new flavors and forms of jerky and compound butters. Trends with staying power from past Fancy Food Shows included coconut in even more forms, artisanal sodas, ginger beverages and sweets, complexly flavored cocktail mixers, vegetables in everything from chips to pops to yogurt, and continued expansion in gluten-free items.

The trendspotters at the event included, Suzy Badaracco, owner of Culinary Tides;Pat Cobe, senior editor, Restaurant Business Magazine;Faith Durand, executive editor, TheKitchn;Cecily McAndrews, food dditor, Every Day withRachael Ray;Nancy Hopkins, senior deputy editor, food and entertainment, Better Homes & Gardens;Ariel Knutson, engagement editor, TheKitchn;Greg Morago, food editor,Houston Chronicle;Kara Nielsen, culinary director, Sterling-Rice Group;Charles Passy, reporter, MarketWatch/Wall Street Journal; and,Denise Purcell, editor, Specialty Food Media.