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Trends at Summer Fancy Food

Animal fats, pumpkin seeds and spicy sweets are among the latest innovations from 2,670 exhibitors.

A peck of pickled innovation goes boldly beyond the classic cured cucumber with unexpected flavors and ingredients. Two products in particular were recognized with innovation awards at the show: Brussizzle Sprouts from Pacific Pickle Works Inc., Santa Barbara, Calif., which are pickled Brussels sprouts with a semi-sweet, tangy and spicy flavor; and Sweet Curry Hurry Pickled Cauliflower from Pernicious Pickling Co., Costa Mesa, Calif., which combines cauliflower with red bell peppers, onion, a sweet brine and hint of curry. Another exhibitor at the show, Pickled Pink Foods L.L.C., Roswell, Ga., produces several gourmet varieties, including spiced watermelon pickles and, its newest addition, Smokin’ Okra. At the show, the company is sampling yet-to-be-released Perfectly Pickled Peaches. Brooklyn Brine Co. L.L.C., Brooklyn, N.Y., collaborated with Finger Lakes Distilling Rye Whiskey to create Whiskey Sour Pickles. Other offbeat varieties from the brand include Fennel Beets, Chipotle Carrots and Moroccan Green Beans. (1 of 9)

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