In 2015 my favorite workout was what I like to call “aerobic tasting.” I’m not talking about competitive eating—this was sampling new food and drink while walking roughly four miles at the Winter Fancy Food Show. With my photographer and aspiring filmmaker son by my side, we spent a whirlwind day at the Winter Fancy Food Show in San Francisco, walking the show floor from 10 a.m. until the doors closed at 5 p.m. We grazed continuously all day, and yes, I’d like to think the calories burned balanced some of what we ate.
Like the previous year, I was impressed by many of the tastes and trends on display. Trendspotters at the show highlighted five top themes: cheese flavoring unusual products (even olive oil), breakfast flavors and ingredients appearing across categories, a nod to Middle Eastern spices such as turmeric, a renewed focus on cruciferous vegetables with Brussels sprouts gaining traction, and a renewed interest in vanilla in both single-origin bean form and as a flavoring in unexpected items.
Join me on a virtual stroll through the show in my shoes and see what caught our attention that day.
A Healthy Crunch
Crunchy, savory snacks were everywhere. Our first stop was Biena Foods’ roasted chickpea snacks. I’d tried chickpea snacks before without much enthusiasm, but Biena’s roasting and seasonings won me over—these made me give crunchy chickpeas another chance. Also worth checking out were crunchy lentil snacks from Zouq Foods.
A Dip Diversion
We wandered off our planned route and discovered Sosi’s Armenian yogurt dips, which were flavorful and would be a welcome addition to game-day spreads or weekday lunches. Sosi’s also offers frozen stuffed Armenian village bread (haatz) that looked promising for quick meals.
Pancakes FTW
I’m a pancake fan, and Birch Benders’ pancake mixes stood out as a convenient, quality option for busy mornings. They use good ingredients and promote the idea that shared meals matter. Their backstory and branding add a charming touch to a simple pantry staple.
Single Origin …
Single-origin and fair-trade labeling—common with coffee—also showed up on vanilla beans and maple syrup. LaFaza’s sustainable vanilla sourcing and their vanilla extract kits were noteworthy, especially since they are local to the Bay Area.
Naturally Gluten Free Ancient Grains
Smart Flour’s gluten-free frozen pizza was a surprise highlight. The crust—made from ancient grains like sorghum, amaranth, and teff—had great flavor and texture. Even without gluten, it tasted like a satisfying pizza, and I left impressed with how they used ancient grains.
A Seedy Snack
The Epic Seed’s yogurt—Greek-style with chia seeds and real fruit—was creamy and texturally interesting thanks to the chia. It tasted fresh and not overly sweet, a good grab-and-go option found in many retailers.
From Farm Girl to Spice Maker
Spiceologist, co-founded by Heather Scholten (aka Farm Girl Gourmet) and chef Pete Taylor, showcased inventive rubs, powdered flavors like raspberry powder, and new bottled whole spices. The packaging and flavor profiles were thoughtful and well-executed.
Savoring Local Fare
The Savor California section spotlighted many small local producers. Probiotics and fermented foods were prominent; Cultured and Saucy’s raw, fermented condiments offered bold flavors you can stir into yogurt or use as a finishing sauce. Genuine Grub Co. presented simple, crunchy Korean-style pickles—no added sugar or fish, just spicy, tangy vegetables.
Love their Lavash
California Lavash drew us in with creative flatbread presentations and friendly staff. They make several flatbreads—lavash, naan, noor, and sangak—and their wrap displays were irresistible. It’s a nice local company close to my home base in Gilroy.
Smoked Sugar and Fancy Ice Cream
Nancy Silverton’s Nancy’s Fancy ice cream was a must-try. I sampled a crunchy, salted peanut butter and chocolate flavor that balanced creamy richness with sweet-and-salty notes. Nearby, The Smoked Olive offered smoked brown sugars—including whiskey-smoked brown sugar—that add smoky depth to desserts and savory dishes alike.
Other Tasty Tidbits
Highlights around the show included Salad Cosmo’s microgreens on crackers and Silk Road Soda’s new ginger-mint flavor—refreshing and great as a mixer. Traina Foods showcased a sundried tomato ketchup with sriracha and no high-fructose corn syrup, reflecting how condiment makers are elevating classic ketchup. Bellwether Farms’ sheep’s milk yogurt was silky and tangy—an excellent option for those seeking alternatives to cow’s milk products.
PitayaPlus offered vibrant pitaya (dragon fruit) smoothies—the bright color is as appealing as the mildly sweet flavor, and their sourcing supports growers in Nicaragua. We wrapped up our day in the Japanese section, tasting sparkling flavored sakes from Banzai Beverage and enjoying okonomiyaki topped with savory Otafuku sauces—a satisfying umami finish to our tasting-and-walking adventure through the Moscone Center.
