Now in this economic downturn, you have to give the specialty food industry credit for not changing the name of the event as so much indicates we are moving away from fancy foods. Maybe it should be called: Realistic Expectations: Foods You’ll See Soon. These products, in the best case scenario for the companies, will be available for purchase in the not too distant future.

So what should we expect to see? More teas as in organic, infused, and natural. Yes, more decaffeinated ones, too. Organics and all-natural remain strong just as long as they can be price-sensitive. Gluten-free products are already making headway and more companies are recognizing the need to expand into this space. Spice blends or so-called rubs are increasing in popularity as a creative marketing maneuver giving the consumer, the home cook, control over meats and fish. Crackerbreads and cheeses remain popular.

With all the attention on the health benefits of dark chocolate and the new found love for sea salt, the continuation of that marriage and its expansion from mere caramel topped treats to fine chocolates was an inevitable jump. Sweets score high in this economic environment when we need to reward ourselves!

Each year they honor food innovations in over 30 categories. Truffle Fudge Bites, dark chocolate pieces with French sea salt from John Kelly Chocolates earned top honors in the chocolate category. Ciao Bella’s (remember I love these treats) newest gelato, Key Lime Graham Cracker Gelato won the Sofi (specialty outstanding food innovation) in the Perishable Category.

Maybe they’re not necessarily fancy but practical, comforting:  Chocolates, cheeses, crackers and desserts.

Those are our specialty foods!