15 Standout Finds from Winter Fancy Food Show 2018

Take a virtual tour of the Winter Fancy Food Show 2018 — a fast-paced look at trends, innovative products, and memorable flavors from the season’s biggest specialty food event in San Francisco.

Healthy and Delicious at the Winter Fancy Food Show 2018

Growing up, I associated health food with bland flavors—partly from childhood memories of my dad adding brewer’s yeast to our orange juice. That perception has changed dramatically. At the Winter Fancy Food Show 2018 I found countless brands proving that healthier products can also be full of flavor, while many companies pursue more sustainable, responsible production.

The highlights below represent some of the most interesting and tasty innovations I discovered. They span global flavors, plant-based alternatives, upcycled ingredients, and small-batch producers bringing big personality to their offerings.

Tasting Morocco

As co-leader of a cooking group focused on Middle Eastern flavors, I was excited to try cHarissa, a spice blend inspired by traditional North African harissa but with a Moroccan twist. The makers reduced some of the usual red pepper and amplified cumin for a warmer, earthier profile. Available in both dry and wet formats, this versatile blend worked beautifully on fish, vegetables, and even snacks like chips.

Arab Street Food from Oakland

La Cocina, San Francisco’s food incubator, introduced several compelling startups. One standout was Reem’s California, whose za’atar blend captured the bright, herbaceous quality I tasted in the region last summer. They’re also using za’atar in unexpected formats — notably a savory granola that balances tangy herbs and toasted sesame for a creative snack or topping.

Pomegranates and Quince

Azerbaijan’s Aznar stood out with decades of pomegranate-juice production and intriguing offshoots like quince juice — a rare find in many U.S. markets. The company showed how regional climates produce standout pomegranate flavor, and their pure juices feel like a simple, fruit-forward option for those seeking authentic profiles.

Follow the Saffron Road

At Saffron Road I sampled crunchy lentil chips and chocolate-coated chickpeas — an unexpectedly delicious combo. The brand highlights Silk Road-inspired flavors in snacks, sauces, and frozen goods, often using halal meats and non-GMO ingredients. Their broad retail presence makes these global flavors easy to find for curious shoppers.

Saffron with a Purpose

Rumi Spice carries a powerful backstory: founded by U.S. veterans and sourcing saffron from Afghan farmers while employing local women to hand-pick the spice. Beyond the humanitarian impact, their saffron is celebrated by top chefs and offers a unique, fragrant seasoning that elevates savory and sweet dishes. A small amount goes a long way, making it a meaningful — and flavorful — purchase.

Dairy Alternatives That Impress

Kite Hill is refining plant-based cheeses and yogurts using almond milk. While their almond Greek-style yogurt wasn’t my favorite, their regular almond yogurt and soft cheeses — including a creamy ricotta-style product — were standout examples of how non-dairy options can have texture and depth. The team at their booth also delivered high energy and clear passion for their products.

Coconut Yogurts and Probiotic Innovations

Coconut-based yogurts were everywhere. The Coconut Collaborative showcased ultra-creamy varieties and mini coconut desserts with rich mouthfeel. The Coconut Cult emphasized probiotic content and recommended starting with small servings as your gut adjusts — a clever positioning for health-conscious consumers seeking tangy, cultured non-dairy yogurt options.

Upcycling: Waste to Wonder

Upcycled ingredients continue to be a meaningful trend. SaluteSanté turns grapeseed waste into flour, while ReGrained uses spent grain from beer production to make SuperGrain flour and energy bars in flavors like Honey Cinnamon and Chocolate Coffee Stout. These products combine sustainability with satisfying textures and recognizable flavors.

From Challenge to New Food Businesses

Edison Grainery grew from a personal health challenge into an accessible line of gluten-free grain products. Founders Amy and Jeffrey Barnes used their expertise to create affordable, high-quality gluten-free options, a reminder that personal necessity often sparks practical innovation in the specialty food world.

Small Producers, Big Flavor

Becca’s Petites offered bouchées — grain-free, gluten-free, dairy-free bites that deliver crunchy, sweet-savory balance in a small package. These kinds of artisanal snacks show how niche makers can capture attention with focused, flavorful products and strong storytelling.

Banana-Based Ice Cream

Hakuna Banana turns ripe bananas and dates into creamy, naturally sweet frozen desserts suitable for vegan, paleo, and refined sugar-free diets. The concept offers an appealing dairy-free alternative with bright banana flavor and a clean ingredient list — perfect for anyone avoiding dairy yet craving ice cream.

Korean Condiment Spotlight: KPOP Foods

KPOP Foods presented a gochujang-style sauce with bold, authentic Korean flavor designed to complement eggs, fish, and more. The founders aim to bring approachable Korean flavors to U.S. home cooks, and their sauce made a memorable impression at the new products area.

Distinctive Japanese Spice Blends

I discovered three Japanese spice blends from Kagawa prefecture used to flavor edamame: a single-origin dried Kagawa chili, a Tokyo City Blend combining yuzu, red shiso, and sesame, and a simple yuzu-sea-salt mix. Each delivered bright, nuanced flavors I’d love to see distributed more widely in the U.S.

Accessible Organic, Fair-Trade Chocolate

Artisan Kettle showcased Fair-Trade cocoa sourced from South America in convenient resealable packaging. Their mini chips are a handy shortcut for baking projects like rugelach, and the product line fits well for shoppers seeking ethical chocolate options with practical packaging.

Local Favorites Represented

My neighborhood favorite Lee’s Sandwiches showed a convenient ground-coffee pour-over pack — a practical on-the-go brewing option for travel or busy mornings. While not a daily environmental solution, the New Orleans and Parisian blends brewed bold, flavorful cups when convenience matters.

Bonus Bite: Alfajores

Wooden Table Baking Co. brought alfajores — delicate South American sandwich cookies filled with dulce de leche — in classic and inventive varieties (chocolate-dipped, lemon, coffee). Owner Andreas Ozzuna’s family recipes and creative twists produced memorable cookies and bonbons that reflect care and tradition in every bite.

In Loving Memory

This post is dedicated to my son, Gregory Lee, who tragically passed away on March 3, 2017. He was my partner at the Fancy Food Show — tasting, photographing, and capturing moments with an eager curiosity. Gregory had a remarkable palate and eye; he always found extraordinary bites, from caviar to truffles. At the show this year, a serendipitous discovery of ricotta-and-truffle ravioli and truffle-studded brioche made me think of him guiding our path. You can learn more about Gregory’s life on his memorial site.

____________________________________________________________________________________________________________

Further Recaps from Winter Fancy Food Show 2018

The Heritage Cook

Cooking with Amy

Nut Free Wok

Rosemary Mark

Specialty Food Association Trendspotter Panel

Previous Coverage of the Winter Fancy Food Show

2016/2017

2015

2014

Disclaimer: I attended the show as press and am not currently working with the companies featured here, though I sometimes receive samples after events. I maintain an Amazon shop of food-related items; purchases through that shop may generate a small affiliate fee at no extra cost to you. Thank you for supporting OMG! Yummy.