{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Summer Fancy Food Show presents gourmet bites in New York' data-url='/boclips/videos/5c54d4add8eafeecae1f497a' data-video-url='/boclips/videos/5c54d4add8eafeecae1f497a' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nSummer Fancy Food Show presents gourmet bites in New York\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eANNUAL SUMMER FANCY FOOD SHOW EVEN SHOWCASES HEMP-INFUSED WATERWater that packs a molecular punch, snack bars as sticks and confections more savory than sweet are among innovations to emerge from hundreds of purveyors at the Summer Fancy...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eANNUAL SUMMER FANCY FOOD SHOW EVEN SHOWCASES HEMP-INFUSED WATERWater that packs a molecular punch, snack bars as sticks and confections more savory than sweet are among innovations to emerge from hundreds of purveyors at the Summer Fancy Food Show. The annual showcase hosted by the Specialty Food Association was wrapping Tuesday (27 JUNE) at the cavernous Javits Center in New York after three days of artisan and high-tech bites and beverages from more than 1,200 companies. Phil Kafarakis, president of the trade group, says that his industry is booming to the tune of $127 billion a year, including the retail and food service markets. The consumer has really changed the dynamic, he said. Denise Purcell, head of content, offered these observations gleaned from the food artisans, importers and entrepreneurs who peddled their wares: \"As part of our annual research that we do for the state of the specialty food industry, we ask specialty food makers about their product development plans, innovation plans, and this was a new question this year. We asked them about plant based foods and vegan friendly. And a third of them said that their planning innovation around that. So, we're expecting to see a lot more of that and it's cutting across all different categories. So, there's cheese and meat and dairy alternatives but, also condiments, frozen desserts, water again. There's gonna be a plant based water at the show that's made from hemp,\" Purcell said.Purcell has been watching this market segment for awhile. Among recent innovations: A company called Aunt Dottie's mixes together salad ingredients -- greens, vegetables, nuts, seeds and fruits -- and condenses them into a bar. What's interesting to Purcell is a variation on the bar, the snack stick. There's one company, Vivify, doing energy snack sticks in interesting combinations of nuts, quinoa and seeds like flax and sunflower. There's a chia-pistachio combination and a quinoa and toasted coconut combo. A company called Sunup uses unroasted green coffee beans in a bottle drink, offering tea-style flavor with a full caffeine kick. Another company, Afineur, claims to have customized the natural fermentation process to eliminate the undesirable characteristics of coffee and enhance the goodness. The resulting coffee is less bitter and easier to digest.New York, 26 June 20171. Various of gourmet foods2. SOUNDBITE (English) Phil Kafarakis, President of the Specialty Food Association: \"We're celebrating our 65th anniversary as an organization. We represent over 3,500 food entreprenuers that create specialty products. Artesian, very high quality products. There's manufacturers, there's buyers, there's distributors, and there are affiliates that are a part of our great community.\"3.  Various of gourmet foods4. SOUNDBITE (English) Phil Kafarakis, President of the Specialty Food Association: \"The highlight of the work we do is bringing the community together at two shows. One in New York in the summer and one in San Francisco in the winter. And they are a very big part of our mission as it relates to shaping the future of food.\"5. Various of gourmet foods 6. SOUNDBITE (English) Denise Purcell, Head of content for the Specialty Food Association:\"As part of our annual research that we do for the state of the specialty food industry, we ask specialty food makers about their product development plans, innovation plans, and this was a new question this year. We asked them about plant based foods and vegan friendly. And a third of them said that their planning innovation around that. So, we're expecting to see a lot more of that and it's cutting across all different categories. So, there's cheese and meat and dairy alternatives but, also condiments, frozen desserts, water again. There's gonna be a plant based water at the show that's made from hemp.\"7. Various of gourmet foods and Sofi statues8. SOUNDBITE (English) Phil Kafarakis, President of the Specialty Food Association: \"The Sofi Awards program is just one member benefit that we provide. The entire membership is built around product innovation and all the fantastic new products that the members launch. And every year, this award campaign goes through a very scrutinized program of judges, third party judges, people from the food industry, media critics. They come together and they judge the products. We have more than eight hundred almost nine hundred companies this year entered products. Close to 3,000 products. We have over 39 categories that we review.\"  10. 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