In 2010, Gaspésie Gourmande participated in New York's Fancy Food Show and the Culinary Tourism World Summit in Halifax. In attending these events, Gaspésie Gourmande hoped to take in the new trends in food, and discover what's hot, what's not and what has stood the tests of time in terms of both products and packaging. The following is a sneak peek of the goodies we brought back.

Considered the Mecca for foodies, the Fancy Food Show is the largest specialty food and beverage show in North America. Twice a year, businesses from over 80 countries are given an opportunity to create new markets and showcase their more than 200,000 products. It took us three days to make the rounds, with no time to loiter at every stand. We also wanted to check out the trends "in the field"—in markets and restaurants—the idea being to literally take a bite out of the Big Apple!

KEEP IT SIMPLE!

The number of ingredients found in processed foods is shrinking. Even household brands such as Häagen-Dazs and Lay's have jumped on the bandwagon, proudly announcing the launch of products with five or fewer ingredients. Preservatives are falling to the wayside whenever possible and all things simple are clearly making progress.

"MY FOOD IS ONE OF A KIND: I AM UNIQUE"

The "exclusive" trend seems to please. It gives people the impression they have scored a treasure, and a chance to impress their friends. For instance, we were able to get some tomato sauce—made from limited harvest tomatoes—at Whole Foods Market, a popular food chain in the United States that specialises in . healthy, organic, local and specialty foods.

"LOCAL, PLEASE!"

Without a doubt, "local" is here to stay. This trend is further confirmed and gaining ground with buyers, becoming a part of their culture and practices. Food stores, butcher shops and restaurants are eager to advertise their partnerships with local suppliers or post their purchasing policies at the entrance.

HAPPY HOUR

Dips, tapas, olives, crackers and other bite-sized morsels were all the rage at the Fancy Food Show, as were cocktail preparations. Happy hour is hot, serving as transition from professional to personal life. Simple or sophisticated, it is always synonymous with enjoyment and relaxation. Now imagine when "local" and "healthy" are thrown into the mix!

WHO WOULD HAVE THOUGHT?

The word raw cropped up a number of times. Will this trend (preparing food using only raw ingredients) gain momentum or will it remain the exclusive domain of a handful of purists? All bets are on... It quickly became apparent while at the Fancy Food Show that the major industry players—although dedicated to producing specialty products—are trying to take inspiration from the example set by artisanal products and producers. Anyone can flash the authenticity card, regardless of the size of the company.

CULINARY TOURISM WORLD SUMMIT

This event once again showed us how much chefs are worshiped and how important they are (sometimes overly so) in our approach to food preparation today. Celebrities in some circles, the ones who remain popular are those who have a message to deliver and not merely an image. Held in Halifax in September of last year, the Culinary Tourism World Summit proved that culinary tourism is an industry in its own right, rather than a delicious perk of the general tourism industry. It is no longer a question of providing original meals or tastings within the scope of an outdoor or cultural activity; rather, culinary experiences in and of themselves must be innovative and organised.

"FOOD IS COMMUNICATION"

One of the best ways to introduce a culture and a region to visitors is to market its fare and share its culinary practices. As a case in point: One region in Ireland has revitalised its tourism industry by promoting its tradition of eating sheep's head. People hunger to eat and live like the "locals". Certain Canadian provinces have made the promotion of their culinary culture a priority and are better organised than Québec in their efforts to market their cuisine. It would be in our interest, as Quebecers, to follow their lead and place our blended European and American culture and heritage in the spotlight. On the bright side, several Québec regions have already taken it upon themselves to showcase their local fare, chefs and products, using tools and well organised networks. It should come as no surprise that the Gaspé Peninsula is among them!