The 36th Winter Fancy Food Show in San Francisco drew 17,000+ buyers from around the world, all looking to source the latest new products and spot the next hot trends. Anthem shares HOW WE SAW IT: THE 2011 WINTER FANCY FOOD SHOW.

1. JANUARY 2011
FANCY FOOD SHOW REVIEW

2. Contact: Tom Holownia, Managing Director • 415.896.9399 • www.anthemww.com
HOW WE SAW IT: THE 2011 WINTER FANCY FOOD SHOW
THE NEXT INTERNATIONAL UNCOMMON FLAVOR FUSIONS
The aisles of international ethnic foods will be expanding soon with Uncommon flavor fusions were everywhere at the show this year,
the addition of flavors and specialty dishes from cultures we aren’t treating our taste buds to new experiences. Ayala’s Herbal Water
used to seeing on our typical Sunday trip to the grocer. Ramar Foods’ featured flavors like Cinnamon Orange Peel and Lemongrass Mint
Kusina ni Maria will bring Filipino favorites to the kitchen table, Vanilla, while Tishbi Winery broadened their offering with wine and
while Saffron Road and Spicy Nothings will bring spices and deep, fruit preserves, a combination of the family’s Estate Wines and fruit.
flavorful dishes from the Indian subcontinent. Flavors like Cherry Shiraz and Passionfruit Champagne are now
available to spread on your croissant or drizzle on your dessert cake.
FLAVORS
FAVORITE FLAVORS,
DIFFERENT FORMS
A look at our favorite
flavors in new and
interesting forms.
GINGER: Kaia Food’s Lime Ginger
COCONUT: Coco Water and CHOCOLATE: Caffe D’Amore’s Sipping
Fruit Leather, and the Ginger
O.N.E.’s Coconut Water Chocolate, and Tisano’s Cacao Tea
People’s GinGins candies
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3. Contact: Tom Holownia, Managing Director • 415.896.9399 • www.anthemww.com
HOW WE SAW IT: THE 2011 WINTER FANCY FOOD SHOW
ALL ABOUT THE INDIVIDUAL
The convenience trend was clearly visible at this year’s show, with
many vendors packaging their products in individual and single-use
sized forms. Justin’s nut butters complemented their existing jars
with squeezable packets that are the perfect companion to everything
from camping trips to lunch boxes. For the cocktail party host the
decision making just got easier with The Modern Cocktail’s pre-
NEW AGAIN
measured cocktail mixers featuring favorites like appletinis and
exotic fruit flavors.
CRUNCH THAT KEEPS ON GIVING
The chip trend continues, and snackers will be pleased with their
crunchy snack options again this year with companies coming out
with a variety of chips made with both vegetables and fruits. From
Turbana’s plantain chips to Mrs. May’s sweet potato chips, you’ll be
sure to find what you need to satisfy your sweet or salty cravings. If
you’re a fan of the savory variety, you might find something you like
amongst Wai Lana’s Yogi Chips line of snacks made with cassava
instead of potatoes.
FOODS IN WAYS YOU’VE NEVER SEEN THEM BEFORE
Ever wonder how bacon would taste with your jelly sandwich, but
don’t want to go through the trouble of pulling out the skillet? Well
your problem is solved with Skillet Bacon Spread. Yes—bacon. In
fact, we saw many new forms of familiar foods. Biscoff takes their
nutty cookie and crushes them into a smooth alternative-to-peanut-
butter spread. Meanwhile, Glop has blended Asiago and Parmesan
cheese with extra virgin olive oil and other flavors to create a spread
perfect for everything from toasts to burgers.
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4. Contact: Tom Holownia, Managing Director • 415.896.9399 • www.anthemww.com
HOW WE SAW IT: THE 2011 WINTER FANCY FOOD SHOW
FOR AGES “2 to 102”
The lines between adult- and kid-targeted packaging are blurring. It is somewhat
expected, considering that parents are ultimately the ones placing these products in
their cart. Several packaging examples at the show appealed to both parties. Tasty
Brand’s brand line says it perfectly: “organic snacks for kids 2-102.” Their fruit snacks
and cereal bars packaging dons the characteristically bright colors and fun shapes that
we frequently see on packaging geared towards youth, but the packaging also features
photography in the style we typically associate with adult-targeted foods. Meanwhile,
Artisan Biscuit’s Two by Two packaging features a sophisticated style of illustration,
clean copy, and a muted palette that is attractive to adults.
DESIGN
TWO HOUSES OF DESIGN
Walking down the aisles at the show, two houses of design were prevalent. While one took a more classic, elegant, complex, and embellished
route, the other took a more contemporary, clean, and bold approach. The classical approach reflects the nostalgia we look for, but the
contemporary approach provides the clarity and straightforward packaging we seek in our busy lives. As many exhibitors have shown, when done
right, both can be impactful.
CONTEMPORARY CLASSICAL
Proprietary and Confidential ©2011 Schawk, Inc. All Rights Reserved 4 CREATING COMPELLING AND CONSISTENT BRAND EXPERIENCES

5. Contact: Tom Holownia, Managing Director • 415.896.9399 • www.anthemww.com
HOW WE SAW IT: THE 2011 WINTER FANCY FOOD SHOW
GO AHEAD AND DO IT YOURSELF
We’ve heard time and time again that many families are making cuts
where they can and are eating at home more. As a response,
manufacturers are providing the tools to make consumers the artisan
chefs in their own kitchens with do-it-yourself kits. Roaring Brook
Dairy is making cooking at home fun and interactive for the family
with the Mozzarella Cheesemaking Kit, while Duff Goldman from Food
Network’s Ace of Cakes has created a line of premium cake mixes and
INVENTIVE
tools for the aspiring cake maker.
TEA TEA TEA
Despite it being one of the world’s oldest beverages, tea
companies amazingly continue to keep tea at the heart of
innovation. That makes tea a must-see at the show, and this year
was no exception. Kusmi Tea featured a line catering to specific
need states, with teas for energy boosts, detox, and love. Making
the perfect batch of iced tea just got easier with Mighty Leaf Tea’s
whole leaf tea pouches that yield a half gallon of freshly brewed
iced tea. If you’re looking to add some bubbly to your tea, Steaz’s
flavorful assortment of organic sparkling green teas may be just
what you’re looking for. And for your cooking needs, tea is now
available as a cooking oil in the form of tea seed oil. Arette’s
Organic Wild Tea Seed Oil is made from cold pressed seeds of
young tea plants and contains omega-3, vitamin E, and less
saturated fat than olive oil.
Proprietary and Confidential ©2011 Schawk, Inc. All Rights Reserved 5 CREATING COMPELLING AND CONSISTENT BRAND EXPERIENCES

6. Contact: Tom Holownia, Managing Director • 415.896.9399 • www.anthemww.com
HOW WE SAW IT: THE 2011 WINTER FANCY FOOD SHOW
CAPTURING A TASTE IN A TUBE
Our taste buds really jumped on this one—and it’s no surprise why. Taste
#5 Umami Paste is a “flavor bomb” that is true to its name. Umami,
which translates to “savory deliciousness” in Japanese, is the scientific
term to describe the fifth taste whose receptors rest alongside the sweet,
sour, bitter, and salty buds on our tongue. And just to give you an idea of
the flavor this paste packs, the paste itself is made of Mediterranean
SURPRISES
ingredients rich in natural umami, ripe tomatoes, Parmesan cheese,
Porcini mushrooms, salted anchovies, black olives, and balsamic vinegar.
Creator Laura Santtini’s paste can be used as a condiment, seasoning,
garnish, in sauces and salsas, or simply, just to add a kick to your own
recipe.
FLAVOR AT YOUR FINGERTIPS
Finger limes, although on the outside may look anything but
appetizing, served up an unexpected explosion of great lemony
lime flavor this year at the show. Also known as “citrus caviar,”
these finger limes are technically not even part of the lemon or
lime family, a fact that after a try many may be hard pressed to
believe. The caviar-like vesicles are great on foods we typically
squeeze lemon and lime over—think raw oysters and fresh fish
—and their delicate shape lends itself to serve as a great
garnish, as well.
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7. Contact: Tom Holownia, Managing Director • 415.896.9399 • www.anthemww.com
CREATING COMPELLING AND CONSISTENT BRAND EXPERIENCES
Anthem San Francisco is part of a global strategic design network that provides innovative solutions to articulate, unify and manage brand impact. We
create compelling brand experiences by aligning our strategic, creative and executional talent with the business needs of companies seeking a
SAN FRANCISCO
competitive advantage.
Anthem San Francisco offers a full range of branding and design services to our clients and can customize our offering to provide a solution that’s right
for you.
We would like to learn more about your business and strategic design needs. We invite you to come visit us in our office just off Union Square to meet
the rest of the team and see our work. We look forward to the opportunity to partner with you.
Contact:
Tom Holownia, Managing Director
77 Maiden Lane, 4th Floor, San Francisco, CA 94108
415.896.9399
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