Winter FancyFaire Energizes San Diego

Bold flavors, big ideas and sensory-driven trends highlight the show.

Winter FancyFaire kicked off Sunday, Jan. 11 and ran through Tuesday, Jan. 13, in San Diego, CA. The energy of its new location was evident across packed aisles, engaged speakers and bustling exhibitor booths.

DAY 1, SUNDAY, JAN. 11

Sam Kass, former White House chef and senior policy adviser for nutrition under President Barack Obama, was the keynote speaker. He spoke on the “Roadmap to Resilience: Building a Better Food Future.”

The First Night Celebration was held at Gallagher Square in Petco Park Sunday evening. The 2026 Trend of the Year, SenseMaxxing, was revealed. SenseMaxxing is an embrace of experiential intensity, where every bite and sip cranks up the volume on sensory saturation.

DAY 2, MONDAY, JAN. 12

The “Trends in Specialty Food Presentation & Panel” started Day 2, covering the major trends shaping what people are buying and eating, including those based on the Trend of the Year.

Sofi Award winners were announced from 4 to 6 p.m. Winners were displayed in a special product spotlight on the show floor on Tuesday.

Sofi Award winner highlights:

Gold:

Charcuterie Meats: Fra’ Mani Rosemary Ham

Lightly smoked, naturally sweet pork elevated with a savory rosemary flavor and hand trimmed with a signature layer of cover fat.

Cheese: Dutch Cheese Makers Artikaas Vintage Lot 36

36-month-aged Dutch Gouda featuring a firm, crumbly texture and rich notes of butterscotch and whiskey, finished with a creamy mouthfeel and crunchy crystals.

Condiments: New Canaan Farms Olive Rosemary Dijon Mustard

Briny Kalamata olives and fragrant rosemary blend seamlessly with flavorful Dijon for a mustard that’s rich, savory, and full of character.

Crackers & Crispbreads: Kayco Craize Corn Snacks Everything Flavor

Extra-thin, toasted corn crackers inspired by traditional South American arepas and seasoned with an everything blend of garlic, onion, poppy seeds, and sesame.

Dairy & Eggs: AGA Smör Mushroom Butter

Artisan butter packed with flavors of sauteed mushrooms, onions and garlic.

Plant-Based Alternatives: UMYUM Za’atar & Spices Soft Cheese

Organic cultured cashew cheese from British Columbia crafted with a vibrant Middle Eastern za’atar blend of aromatic thyme, sumac and oregano.

Product of The Year — Food: Top Seedz Bake-At-Home Seed Crackers: Sea Salt

Outstanding New Product: UMYUM Za’atar & Spices Soft Cheese

DAY 3, TUESDAY, JAN. 13

The final day was spent on the show floor exploring all the unique products. Attendees grabbed samples and immersed themselves in the innovative stories behind these shining stars in the specialty food industry.