June is shaping up to be an exciting month, celebrating both the Summer Fancy Food Show and Upcycled Food Month! Join Amanda Oenbring, CEO of the Upcycled Food Association, for a brief chat about her upcoming Summer Fancy Food Show session, “Upcycling: Market Growth, Movement, and Future Trends” taking place on the Big Idea Stage in the Javits Center on Tuesday, June 25 at 11 a.m. EDT. She also discusses the latest upcycling trends and shares simple steps brands can take to reduce waste. Don’t miss this opportunity to learn from a leader in the upcycled food movement!

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As a chef who feels comfortable cooking at a restaurant, it is often a long, but deeply rewarding journey to develop and merchandise a CPG product for retail.

In this podcast episode, Anthony Mangieri, founder of New York City restaurant staple Una Pizza Napoletana, discusses what makes his pizzas unique. Additionally, he previews the Summer Fancy Food Show session, "A Pizza Lover's Journey in Foodservice and Retail," taking place on the Big Ideas Stage in the Javits Center on Sunday, June 23 at 2:15 p.m. EDT.

During the session, he will describe the evolution of his foodservice brand and share his experience taking on the frozen foods section with his retail-ready Genio Della Pizza brand.

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Can social media influencers boost your specialty food business? In this episode, you’ll get a sneak preview of Tastemaker Conference’s Abbey Rodriguez’s panel of food-world creatives at the Fancy Food Show and learn how to maximize your retail potential.

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In this special Spill & Dish episode, Paul Willis, Niman Ranch co-founder and founding hog farmer, speaks with George Hajjar, associate editor at the SFA, about how he got his start in the specialty food world, and how he advocates for humane, sustainable husbandry practices. Additionally, Willis previews the Summer Fancy Food Show panel discussion, “Discover the Future of Food: Sustainably Specialty With Food Tank.” Listen to learn about how sustainability will drive food industry innovation and other topics to be covered during the event.

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Mike Kostyo, vice president of Menu Matters, is a one of the most sought-after trend experts in the food industry. In this Spill & Dish episode, he discusses consumers’ desire to treat themselves, how algorithms and AI influence their path to purchase, and the brand new research he plans to discuss at next month's Fancy Food Show.

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Nancy Kruse, founder of The Kruse Company, is a recognized authority and widely quoted spokesperson on food and menu trends. In this episode of Spill & Dish, she weighs in on opportunities for specialty food brands on menus, and previews the Summer Fancy Food Show session State of the Plate 2024: Outlook and Opportunity for Specialty Foods.

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In this special Earth Month episode, Anna Hammond, founder and CEO of Matriark Foods, discusses the sustainable focus of her brand of upcycled specialty pasta sauces, broths, and stews made from farm surplus and fresh-cut food scraps, and previews the Summer Fancy Food Show panel discussion, “Discover the Future of Food: Sustainably Specialty With Food Tank.” In this podcast episode, she discusses how sustainability will drive food industry innovation and other topics to be covered during the event.

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Chef Joceyln Ramirez is a best-selling cookbook author, New York Times cooking contributor, and founder of Todo Verde, a plant-forward maker of true-to-culture, non-GMO, Mexican seasonings. In this episode of Spill & Dish, Ramirez discusses how she’s bringing authenticity to American taco night, the advantages of becoming women and minority-owned certified, and winning SFA’s Fancy Face-Off pitch competition.

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