In 2019 CAE staff began to explore the possibility of working directly with clients to exhibit at the Summer Fancy Food Show. The Fancy Food show has been around for nearly 70 years, and is the largest trade show for specialty food products. When we first attended, we knew the show offered unmatched chances for our clients to gain visibility in the wholesale marketplace and connect with buyers, distributors, chefs, brokers, and other food professionals– and we were determined to bring that opportunity to our clients. This year, CAE brought its first client to the show after years of networking, learning how the show works, navigating the changes that COVID brought to the show and our producers, and helping our producers scale up so they could meet this opportunity. The three day event in New York City featured 2,492 domestic and global food and beverage manufacturers and over 32,000 attendees.

The Fancy Food Show is for exhibitors at all scales, from international corporations, to products that have just launched, to ones that aren’t even to market yet. The Specialty Food Association, who produces the show, is dedicated to supporting companies at all phases of business, and new exhibitors are no exception. CAE had a booth in the Incubator Village, a section devoted to incubator and shared kitchen businesses like CAE. This allowed CAE the chance to have our own table, where we could talk about our work and all the clients who produce in the Vermont Food Venture Center (VFVC) Kitchens , as well as allowing clients to have their own booths next to us. While some kitchens brought dozens of clients, this year we started with one: Green Mountain Peanut Butter.

The Fancy Food Show is for exhibitors at all scales, from international corporations, to products that have just launched, to ones that aren’t even to market yet. The Specialty Food Association, who produces the show, is dedicated to supporting companies at all phases of business, and new exhibitors are no exception. CAE had a booth in the Incubator Village, a section devoted to incubator and shared kitchen businesses like CAE. This allowed CAE the chance to have our own table, where we could talk about our work and all the clients who produce in the Vermont Food Venture Center (VFVC) Kitchens , as well as allowing clients to have their own booths next to us. While some kitchens brought dozens of clients, this year we started with one: Green Mountain Peanut Butter.

Adriana Munch, founder of Green Mountain Peanut Butter, launched her product out of the Vermont Food Venture Center in 2021. (You can read more about her story here.) Her product line has grown to four core flavors (including the fan favorite Vermont Maple Cinnamon) and two rotating seasonal flavors, all with simple ingredients and no added sugar. Adriana, co-owner Chris, and employee Theresa, were busy giving out samples, talking about their product, and stunning people with their centerpiece, a peanut butter fountain. After hearing about the opportunity to attend the Fancy Food Show, Adriana came with a goal of making connections with new stores, distributors, and food brokers, and she was able to do just that!

CAE staff also had the chance to connect with other clients and VFVC alumni during the show. The Vermont Agency of Agriculture once again sponsored the Vermont Pavilion, where Vermont-based food businesses have the chance to exhibit together, highlighting their ties to Vermont food and agriculture. This year, the Vermont Pavilion featured 12 booths and many of those businesses work with CAE in some way! 

We stopped in to say hello to Claire Georges of Butterfly Bakery of Vermont, who started making her hot sauce line out of the Vermont Food Venture Center Kitchens. All of their products, which range from cookies to mustards and sauces, feature Vermont produce and ingredients. You can find their products across Vermont and at the Cannery Store, within their production facility in Barre.
	We visited our friends at Island Homemade Ice Cream, who use Farm Connex to transport their ice cream across the state. Visit their scoop shop and cafe in Williston.
We caught up with Nurbu Sherpa, of Sherpa Foods, who had brand new packaging for his line of momos. In the past Nurbu produced his momo sauces at the Vermont Food Venture Center kitchens, and now uses Farm Connex to move products across the state. You can find his momos and sauce online and in stores across Vermont.
	Finally, we checked in with Becky Castile of Sisters of Anarchy, who makes “farm to cone” ice cream using ingredients from their 35,000 row feet of berries. The aronia berry and elderberry syrups they use for their ice creams are in such demand that they have started producing them at the Vermont Food Venture Center so their customers can purchase and enjoy them at home. A 2019 Vermont Farm Fund Loan acted as a match for a Working Lands Business Grant to help Sisters of Anarchy purchase a batch freezer, and a frozen delivery trailer. The team just launched a farm stand, where you can get your ice cream fix every day of the week.

CAE staff learned more about our industry, got first-hand experience in exhibiting at this show, sampled dozens of new food products and brands, and came away excited to return next year with more of our CAE clients. Together we will continue to navigate the wider landscape of specialty food and assist producers with getting their products further into the market.