Major Highlights and Innovations Presented at the 2025 Winter Fancy Food Show

Celebrating Innovations at the 2025 Winter Fancy Food Show

In early February 2025, professionals from the specialty food and beverage sector gathered in Las Vegas for the Specialty Food Association's 49th Winter Fancy Food Show, which took place from January 19 to 21 at the Las Vegas Convention Center. With Italy as the sponsor, this year's event featured nearly 1,100 exhibitors, each representing diverse categories from the specialty food industry, attracting around 12,000 attendees, including makers, buyers, industry affiliates, and trendsetters.

One of the key highlights of the show was the Trendspotter Panel, featuring culinary experts like Jeannie Houchins, Jenn de la Vega, and Sarah Lohman, who shared insights on the latest trends shaping the gourmet food landscape. The show also offered a sparkling celebration on the First Night, where attendees enjoyed networking opportunities paired with delicious culinary creations.

SFA President Bill Lynch expressed his gratitude towards the innovative specialty food makers and the enthusiastic attendees, stating, "As we close the chapter on the final Winter Fancy Food Show, I want to extend my deepest gratitude to our incredibly creative specialty food makers who showcased an inspiring mix of trend-setting innovations and beloved legacy products."

Looking Ahead

The 2025 Winter Fancy Food Show served to mark the close of this well-loved event, but also heralded the future with the introduction of Winter FancyFaire, scheduled to begin in San Diego in 2026. Lynch emphasized that Winter FancyFaire will continue to foster a vibrant community among entrepreneurs, buyers, and thought leaders, aimed at kickstarting the annual industry cycle with insightful education, groundbreaking products, and vibrant connections.

Highlights from the Show

Attendees and exhibitors alike had a plethora of opportunities to connect and discover new trends. Comments from participants highlighted the effectiveness of the show as a networking platform. "The show was a fantastic way to connect with new brands, network with other buyers and spot the emerging trends of 2025," said Syrie Gwyn Palmer, a buyer from Fortnum & Mason, reflecting the widespread enthusiasm surrounding the event.

Moreover, the show showcased several innovative pavilions, such as Bakery, Beverage, and Plant-Based, featuring products from local states and international pavilions, including Canada, France, Japan, and others. This eclectic mix underscored the richness of tastes and cultures represented, highlighting the global nature of the specialty food industry.

Special Programs and Competitions

The event featured multiple keynotes and sessions led by luminaries like Scott Conant and Molly Baz, drawing considerable interest among attendees. Other notable aspects included the Fancy Face-Off Pitch Competition, which allowed emerging brands to present their products to a panel of industry experts, fostering a spirit of innovation and healthy competition.

Also, Spark Showcase added daily programming that encouraged new ideas and connections among participants, while Ask the Experts provided industry professionals personalized guidance through intimate group sessions. Such initiatives not only enhanced the educational aspect of the show but also empowered new entrepreneurs.

Post-event, the exhibitors demonstrated their commitment to community by donating over 15,000 pounds of surplus food to local charities, continuing a long-standing tradition of giving back to society.

As the Specialty Food Association prepares for its next gathering, the Summer Fancy Food Show set for June 29 through July 1 in New York, the buzz of excitement continues, hinting at further innovations and engagement in the specialty food realm. The industry looks forward to what the future holds, eagerly awaiting the Winter FancyFaire* which promises to be the new cornerstone of specialty food events, enriching the journey of all stakeholders involved.