70 • September | October 2026 • abasto.com Trends From the 2026 Fancy Food Show BY RON MARGULIS T he summer edition of the 2026 Fancy Food Show, held at the Javits Center in New York City sent a clear message to Hispanic grocers this week. The next wave of specialty is about fla- vor adventure with clean labels clear sto- ries and fresh solutions that fit everyday baskets as much as weekend occasions. Big Ideas Behind the Booths The Specialty Food Association framed the conference around SenseMaxxing and five related trends that ran through the floor. Shoppers are looking for food that hits more senses and more needs at once, so products promise flavor plus function plus values in one bite or sip. That is good news for Hispanic retailers who already sit at the crossroads of tradi- tion discovery and health and can curate assortments that lean into those overlap- ping needs. Flavor: Swicy and Global Mashups Bold global cross pollination is everywhe- re as makers chase what SFA calls the “pro- miscuous palate.” Swicy pairings showed up in hot honey style sauces, tropical chili condiments and snacks that marry sweet fruit notes with assertive heat which line up naturally with Latin flavor profiles. Ready-to-use regional sauces and seaso- nings from Asia, the Middle East and Sou- th America are positioned for simple wee- kday cooking, which creates a bridge for retailers that want to expand center store without confusing core shoppers. Clean Label and Honest Processing Plant based 2.0 is moving away from meat copycats packed with mystery ingredients and toward shorter ingredient decks built around recognizable plants, mushrooms and even sea vegetables. SFA’s “Honest Processing” theme tracked a broader push to show how food is made with less industrial language and more kit- chen language that matches the growing de- mand in Hispanic neighborhoods for trans- parency without losing indulgence. Many exhibitors at the 2026 Fancy Food Show spotlight non-GMO heritage grains, minimal sugar and functional ingredients like probiotics and adaptogens that su- pport everyday wellness rather than strict diet programs. What Hispanic stores need to know to complement their product assortment • Continues on page . 72 • FOOD INDUSTRY