Pink pineapples and spicy mustard: What's hot in food and drink for 2025

Global Flavors and New Trends Take Center Stage at the Summer Fancy Food Show

The Specialty Food Association’s 69th Summer Fancy Food Show recently made a splash, drawing thousands of attendees to the Jacob Javits Convention Center. This three-day event showcased an array of innovative food and drink products, highlighting the latest trends and exciting new launches that consumers can soon expect to find on shelves.

One of the most prominent trends this year is the growing interest in global flavors. Brian Choi, CEO of the Food Institute, noted that visitors to the show could easily spot products from Asian, Indian, Caribbean, and African cuisines. Consumers are increasingly eager to explore new flavor experiences, driven by a desire for variety and authenticity.

Auria Abraham, founder of Auria's Malaysian Kitchen, exemplifies this trend. She launched her brand in 2013 after feeling homesick following the birth of her first child. Inspired by her mother’s suggestion to make a sambal, she eventually turned her passion into a business. Her new mango sambal combines the traditional spicy condiment with a sweet, fruity twist, offering a unique taste experience.

Another standout at the show was Ginny, a non-alcoholic beverage company founded by Thaniyia Mano and Bianci Mensah. Both women draw from their cultural backgrounds—Mano from Sri Lanka and Mensah from Ghana—to create adaptogenic spritzers. These drinks, infused with ingredients like tulsi, ginseng, ginger, and schisandra berries, aim to support cognitive function, stress relief, and overall well-being. The founders plan to launch their products in bars, hotels, and spas later this month.

Dirty Virgin, another notable brand, has been making waves with its electrolyte-infused non-alcoholic cocktails. Founded by John Maloney and James Zackler, the brand challenges the stereotype of non-alcoholic drinks as bland or unexciting. With the rise of the "sober curious" movement, more people are seeking healthier alternatives to traditional alcoholic beverages. A 2024 study by Mintel found that 26% of internet users aged 18+ choose non-alcoholic drinks for health reasons, and recent advisories from the office of the surgeon general have further emphasized the risks of alcohol consumption.

Chef Michael Symon, a Food Network regular, was a keynote speaker at the event. He presented his new mustard brand, POP, which he describes as the "caviar of mustards." The brand features three varieties—original, smoked, and spicy—and Symon even cooked 200 pierogis at his booth, topped with his signature mustard. His talk inspired many attendees, including Mikali Strugis, founder of Chef Li’s Private Kitchen, who traveled from Kentucky specifically for the show.

Other highlights included the pink pineapple from Del Monte, which gained popularity due to its vibrant color and unique lycopene content. The company also plans to release a ruby version next year. Meanwhile, Dubai chocolate has become a sensation thanks to social media, with TikTok influencers like mariavehera257 helping to popularize the pistachio and knafeh-stuffed bars. Brands such as Trader Joe's and Lindt have since released their own versions, and several copycats were featured at the show.

Truffles are also making a comeback, with products like truffle popcorn and truffle cheese gaining traction. Mushrooms, in general, are having a moment, whether in food or tea form. Folds, a potato chip brand founded by childhood friends Emma Cramer and Sharon Kwak, is hoping to stand out with its extra-crunchy chips. Each chip is folded during the frying process, creating a distinctive texture and appearance.

With the market becoming increasingly saturated, innovation and boldness are essential for success. Brian Choi of the Food Institute emphasized that businesses must take risks and think outside the box. “You can’t play it safe anymore,” he said. “The old playbook is not working.”

As the Summer Fancy Food Show wrapped up, it was clear that the future of food is diverse, dynamic, and full of possibilities. From global flavors to non-alcoholic beverages, the event highlighted the ever-evolving landscape of the food industry. Stay tuned for more exciting developments in the world of specialty foods.