Korean is the new Thai and lamb is the new pork, which was the "other white meat" not too long ago. These are just a few of the discoveries made at the 37th Winter Fancy Food Show where more than 18,000 food fans munched and sipped their way through 80,000 specialty products.

The show is organized by the National Association for the Specialty Food Trade (NASFT) and gives restaurateurs, retailers, importers, distributors and producers an opportunity to discover new products and trends in food.

Several US Foods chefs, territory managers and other employees attended the event in San Francisco to sample new products and stay current on industry news and trends.

"Big, bold, spicy, chili flavors still have a ton of momentum in the industry," said Shawn P. Menard, exclusive brands manager, US Foods. "Each year I expect to see a lot of European cuisine at the show, but there was more emphasis on the flavors of Spain, Portugal, Argentina and other Latin countries this year than ever before."

Attendance at the three-day event was the highest ever in the show's 37-year history. "In this economy, everyone is looking for ways to increase profit, "Menard said. "And fresh, new and innovative ideas are the best way to become more successful."

One trend Menard predicts in the near future is more restaurants featuring well-known, high-end retail brands on their menus to create exclusivity and promote quality. These cobranding partnerships enable restaurants to charge more for gourmet dishes that drive increased sales and profitability.

"Restaurants have to find ways to be different and stand out," he said. "Promoting use of high-end national brands such as Stock Yards, Compart Farms Duroc Pork or Fabrique Delices along with well-known local brands on menus is one of the easiest ways to set you apart from the competition and give diners something they can't get anywhere else."

New products featured at the show ranged from ketchup-flavored powder to sprinkle on French fries to wine nuts flavored with chardonnay and merlot to wasabi-flavored roasted seaweed. There was even skillet bacon jam spread, which promises to transform even the most ordinary bologna sandwich into a gourmet delight.

"Attendance at the show was strong, and so is the spirit of innovation and creativity that are the foundations of the specialty food industry," says Ann Daw, president, NASFT. "Our industry is showing renewed vigor."

Visit:
www.specialtyfood.com

Upcoming:
Summer Food Fancy Show
June 17 – 19, 2012
Washington, D.C.