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Issue link: http://read.dmtmag.com/i/96770
2013 Winter Fancy Food Show Preview Confections to play a big role in specialty food show NASFT PRESIDENT ANN DAW CHATS WITH AN EXHIBITOR. By Liza Casabona HE 2013 WINTER FANCY FOOD SHOW TAKES PLACE JAN. 20 TO Jan. 22 at the Moscone Center in San Francisco. The show will feature 1,300 exhibitors and thousands of specialty food products. According to the National Association for the Specialty Food Trade, which owns the show, approximately 18,000 industry attendees are expected this year. In 2012 the show had its highest ever attendance levels. "Overall, the show should be very strong. We're outpacing demand for exhibit space compared with last year's record show, and are considerably ahead in attendance from last year's record numbers. We're on track for a great show," said Louise Kramer, communications director for NASFT. "Confections will play a big part. Chocolate remains one of the top specialty food categories, and buyers are looking for new twists on classics, new flavor combinations, etc." The Saturday before the full show opens, the show hosts its Business Builders 1-to-1 program which gives buyers a chance to meet with exhibitors in prearranged ten-minute meetings. In addition there will be an education program offered from Saturday through Tuesday on a wide range of specialty food and industry topics. There are several sessions focused on broad brand building and general business principles, as well as a bus tour of San Francisco's specialty food markets. Th is year's key note speaker on the fi nal day of the show 26 | NOV + DEC 2012 | PROFESSIONAL C ANDY BUYER | CANDYBUYER.COM will be John Mackey, co-founder and co-chief executive officer of Whole Foods Market. "Mackey has helped change the face of natural and organic as well as specialty food retailing," says NASFT President Ann Daw. "With unprecedented interest among food entrepreneurs and consumers in socially conscious enterprises, he is sure to provide insight into what it means to make a difference through business." The Winter Fancy Food Show features an international pavilion and a state pavilion highlighting products from specific regions. Special displays also highlight new brands, new and hot products and award winning products. Brands often choose to debut new products while they are at the show. For example, European importer Carl Brandt Inc. announced earlier this fall that it would debut three new imported products in its line at the show, including Niederegger Marzipan Cherry and Dark Chocolate Mousse Pralines and Brandt Micro Minis, a scaled down version of its popular Zwieback toasts. Information about exhibitors, educational sessions and other show related topics is available on the show website at http://www.specialtyfood.com/fancy-food-show/winterfancy-food-show/. More information will be posted in the weeks leading up to the show. PCB