A short list of 2020 food trends I observed at the Winter Fancy Food Show in San Francisco — the season’s best event for spotting what’s hot in specialty foods from around the world.
2020 Food Trends from the Winter Fancy Food Show
The 2020 Winter Fancy Food Show wrapped up a weekend packed with food discoveries. I attended the Good Food Awards Mercantile and met many brands honored at the awards, then returned the next day with my videographer for a fast tour of the Winter Fancy Food Show. It was a great chance to see what’s emerging for 2020 across specialty foods, beverages and snacks.
People often ask: what are the food trends? What will appear more often in stores and on restaurant menus this year? Based on what I saw and the reports from the show’s trend experts, several clear directions stood out.
Video Coverage of Food Finds and Trends at the 2020 Show
Watch the show video for a rapid overview of more than 35 brands and products I discovered at the Fancy Food Show. (Video production by Ben Baranovsky. Music by dcuttermusic.)
Beth’s Top Five 2020 Food Trends
Below are five prominent trends I observed at the show, supported by conversations with vendors and the official trend reports.
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Dairy Alternatives
Almond and soy remain familiar, but oat milk has surged in popularity and showed up everywhere — alone, in coffee drinks and even in chocolate. Newer options like sesame milk and tree-nut milks such as hazelnut and walnut were also present. With abundant supplies of oats and sesame seeds, expect those alternatives to continue expanding in retail and cafés.
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Fermented Foods Still Prevalent
Probiotic-rich foods remain strong. Kimchi — including vegan varieties without fish sauce — fermented teas, pickles made from “ugly” produce and even fermented tea leaves sold as kits for making traditional Burmese tea-leaf salad were all on display. Fermentation continues to be a way brands add flavor, health benefits and heritage to products.
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International Flavors in Unexpected Places
Global spices and flavor combinations are showing up in surprising formats: popcorn seasoned with za’atar, mushroom jerky spiced with Thai flavors, chocolate infused with rose and cardamom. These cross-cultural pairings create fresh, exciting taste experiences that broaden snack and confection categories.
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Coffee Creations
Innovations around coffee were notable: canned cold brew for grab-and-go convenience, coffee-flavored confections like latte candy bars, and beverages made from coffee fruit (cascara) offering a lighter, fruitier alternative to soda. These products leverage coffee’s familiar flavor while expanding usage occasions beyond a morning cup.
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Plant-based Products that Taste Great!
Plant-based options are no longer just a novelty — many deliver satisfying texture and flavor. I sampled mushroom jerky from multiple vendors that was hearty, chewy and flavorful. I also tasted plant-based soft serve that captured the creamy mouthfeel of dairy without using animal products. Expect continued refinement of plant-based meat, dairy and dessert alternatives.
Past Coverage of the Fancy Food Show
2019 Winter Fancy Food show video
2018 Winter Fancy Food show post
2016/17 Winter Fancy Food show post
2015 Winter Fancy Food show post
2014 Winter Fancy Food show post
If you have questions about specific products or the 2020 trends, or want to share what you think will trend this year, leave a comment below or send a note via my social channels. I’m always up for a conversation about food!