FOR IMMEDIATE RELEASE
NASFT MEDIA CONTACTS:
Ron Tanner VP, Communications & Education | email@example.com | 646.878.0115
Louise Kramer, Communications Director | firstname.lastname@example.org | 646.878.0130
Winter Fancy Food Show Breaks Records
Keynote Speaker John Mackey of Whole Foods Market Draws Crowd
New York, N.Y. (Jan. 31, 2013) – (Virtual Press Office) -- The Winter Fancy Food Show in San Francisco ended last week on a high note with record attendance for the third year in a row and the largest exhibit space in its 38-year history.
The international trade event attracted more than 18,600 buyers from top names in retailing and restaurants who made connections with 1,300 exhibitors representing the latest in specialty foods and beverages from across the U.S. and 35 countries and regions. The show took place January 20 – 22 at Moscone Center.
"Consumers are embracing specialty food like never before and the strong numbers reflect continuing positive momentum for the industry," say Ann Daw, president of the National Association for the Specialty Food Trade, Inc. (NASFT), the show's owner and operator.
The show covered 209,750 sq. ft. of exhibit space, up 2 percent from 2012, and filled virtually every square foot of available space. Booth space sold out well before the event, and sales for next year's show are already 10 percent ahead of last year at this time. The exhibit halls were filled with 80,000 products from food artisans, importers and entrepreneurs, including 365 specialty food companies from California, and 25 emerging food makers in a special pavilion called New Brands on the Shelf.
Show highlights included the keynote address by John Mackey, co-CEO and co-founder of Whole Foods Markets and the NASFT's inaugural Leadership Awards honoring outstanding contributions to the specialty food industry and beyond. Mackey discussed his latest book, "Conscious Capitalism: Liberating the Heroic Spirit of Business," and drew a standing-room-only crowd.
At each show the NASFT assembles a panel of trendspotters to comb the exhibit halls and identify what will be hot in the year ahead. Their picks for the top five emerging trends of 2013 are botanical beverages, oils beyond olive, new twists on blue cheese, lots of seeds, and bananas as an ingredient in chocolate, confections and more. Read more about these trends on specialtyfood.com.
At the end of the show, exhibitors continued their long tradition of giving back with a major donation of specialty foods and beverages to Bay Area soup kitchens and food pantries in partnership with Feed the Hungry, an anti-hunger organization. The food, gathered by more than 100 volunteers, was enough specialty cheese, produce, confections, snacks and meats to feed 5,000 individuals in need.
The NASFT presents two Fancy Food Shows each year. The next show is the Summer Fancy Food Show, which takes place June 30 – July 1, 2013, at the Jacob K. Javits Convention Center in New York City. The 39th Winter Fancy Food Show will take place Jan. 19 – 21, 2014, at Moscone Center.
About the NASFT
The NASFT celebrated its 60th anniversary in 2012. It is a not-for-profit trade association established in 1952 in New York City to foster commerce and interest in the specialty food industry. Today there are more than 3,075 members in the U.S. and abroad. The NASFT's website for consumers, foodspring.com, provides an insider's look at specialty foods and the companies, food entrepreneurs and artisans behind them. The NASFT operates the Summer and Winter Fancy Food Shows. For more information on the NASFT, go to specialtyfood.com.
Show Photos, Exhibitor Releases: Go to specialtyfood.com/winternews
NASFT MEDIA CONTACTS:
Ron Tanner, VP Communications & Education; 646-878-0115, email@example.com
Louise Kramer, Communications Director; 646-878-0130, firstname.lastname@example.org