It would be virtually impossible to cover everything displayed across the 300,000 square feet of exhibition space.
But here are some of the prevailing trends that stood out from the crowd.
It used to mean “overcrowded.”
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Nowadays, it could also mean “trending,” amid America’s newfound fascination withtinned fish.
Another panelist noted that even some seafood restaurants are now serving tinned fish alongside the usual fresh catch.
For the uninitiated, krill meat looks like tiny shrimp and tastes sort of like crab.
Chris Shott/Eat This, Not That!
During the show, Nasti served it on crackers, but he also pointed to other preparations.
Spray Can Specialties
Street artists have long embraced the convenient spray can.
Culinary innovators are finding new uses for aerosols as well.
Sh’mallow/Facebook
Members of the show’s Trendspotter Panel were blown away by theDuck Fat Cooking Sprayfrom Nebraska’s Cornhusker Kitchen.
“This just makes that so much more accessible to the consumer.”
Another spray product that generated attention isSh’mallow, the first-of-its-kind marshmallow fluff in a can.
Chris Shott/Eat This, Not That!
Many coffee shops eschew the traditional topping because it quickly goes stale, Baker explained.
It comes in three varieties, including one with cherries and another with figs.
Plant-Based Everything
To say that plant-based foods are trending is a tremendous understatement.
Chris Shott/Eat This, Not That!
This year’s show included a whole “Plant-Packing District,” dedicated to veg-forward innovations.
The group put out an impressive spread of faux salami, pepperoni, turkey, ham, and pate.
But, until now, a bottled version of the house’s specialty sauce did not exist.
Carbone Fine Food
“You have to add your own cream and butter to finish it.”
These include a vodka sauce, which notably includes creamplus, prosciutto and a dash of sambuca.
“For me, the aesthetics of things are really important.
Chris Shott/Eat This, Not That!
Russian designer Nikita Conkin created the look.
“We use the real stuff,” he said.
