There were a startling amount of displays devoted to nuts, from flavored nuts and sprouted nuts to nut butters .
Kimchi, a fermented cabbage dish popular in Korea, was one of several goods on display that used fermentation as an ingredient.
Dairy-free milks and cheeses were a huge hit during the event, but the genuine thing also made a strong showing.
You couldn't have missed the healthier chips made with kelp, mushrooms, eggplants, broccoli, cauliflower, beets, and okra instead of potatoes.
Scout invented convenient paper cartons filled with wild-caught tuna and crunchy toppings like chili crisp and za'atar.
They are created of konjac, a root vegetable, and pea protein. Plant-based tuna spread and calamari were both introduced by Jinka.
Products such as coffee, tea, kombucha, cocoa, tonics, elixirs, powders, and tinctures (concentrated mushroom extracts) all contained mushrooms.
Many people spoke highly of "single origin," "bean-to-bar," and "fair trade" chocolate. Chocolate, please, and wake up!
Products that included Middle Eastern flavors, particularly those from Lebanon, Syria, and Jordan, were in high demand.
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