From mustard makeovers to beef tallow, six food and beverage trends that could take over

The Summer Fancy Foods Show, hosted by the Specialty Foods Association, returned to the Jacob K

Javits Convention Center in New York

The trade show has also traditionally been a springboard for new brands seeking to expand their reach

Condiments are getting an upgrade

Chefs are taking their signature sauces and dips outside the kitchen

And "swicy" still reigns

Those food trends were all on display at the Specialty Food Association's Summer Fancy Food Show, which returned to the Javits Center in New York this week

From Sunday to Tuesday, more than 2,000 exhibitors showed off a range of specialty food and drinks, offering attendees a glimpse at the ducts headed for grocery aisles and restaurants in the near future. "It's always been the show where people go to see the trends," said Christine Couvelier, a culinary trend spotter and founder of the Culinary Concierge

Couvelier, a seasoned show attendee, guided CNBC through three floors of booths, highlighting the trends — and winners — on her radar

Past show trends that are now making their way to main consumers' palettes include new uses for vinegar, oil-based hot sauce and lavender as a flavor

But not all trends have that kind of staying power. "I think I've seen six booths that have Dubai chocolate

We won't see Dubai chocolate next year," Couvelier said, referring to the chocolate bars filled with kadayif and pistachio that have taken over TikTok, grocery stores and even Shake Shacks nationwide

The trade show has also traditionally been a springboard for new brands seeking to expand their reach

Honest Tea, Ben & Jerry's and Tate's Bake Shop are among the companies that att the show in their early days on their way to becoming well-known consumer brands

Here are some highlights from this year's Summer Fancy Food Show:New takes on o oilCastillo de Canena shows off its o oils at the Summer Fancy Food ShowCNBC | Amelia Lucas cooks in the U

Have been using o oil for several decades

In recent years, o oil has branched out, with more focus on the flavor that it offers, whether it's drizzled on top of ice cream or used in cakes

But the cooking staple is now getting an upgrade, thanks to infusions of trendy flavors

For example, Castillo de Canena, a family-owned Spanish company, has been making o oil for centuries, but its booth highlighted two newer additions to its line: harissa o oil and o oil in sherry casks

Mustard's momentCaplansky's Delicatessen shows off its small-batch mustard line

CNBC | Amelia LucasO oil isn't the only pantry staple getting a makeover

The mustard category could be heading for a shakeup, thanks to a few new entrants hoping to enn the tired condiment

Pop Mustards pitches itself as the "caviar of mustards" because it uses whole mustard seeds, giving the condiment a new texture

The company also uses fermentation, smoking, brining and other methods to bring more flavor out of the seeds

Caplansky's Delicatessen showed off a more traditional take on the condiment at its booth, inspired by classic deli mustards

But its duct lineup offers more flavor than the classic yellow mustard or dijon found in fridges today

Plant-based 2. 0Umyum displayed its cashew-based cheese and vegan butter

CNBC | Amelia LucasSince Beyond Meat's meteoric rise, plant-based purveyors have displayed their vegetarian substitutes at the Summer Fancy Food Show

But as the category struggles, the number of booths hawking plant-based ducts dwindled this year

Still, the category hasn't disappeared altogether

Instead, exhibitors presented their ducts by leading with their taste, rather than their vegan or vegetarian bona fides

For example, Umyum displayed its cashew-based cheese and butter substitutes, with packaging that reads, "Our craft just happens to be plantbased. "Chef-led brandsChef Michael Solomonov is selling his hummus through his brand Zahav Foods

CNBC | Amelia LucasDuring the pandemic, many restaurant chefs pivoted to selling at- versions of their beloved sauces, condiments and other foods that can be easily canned or packaged

Even after eateries reopened their dining rooms, some chefs have stuck with it. "This is a longer lasting trend, and it's the passion around making the best version of that food that there is, and now the chef wants you to have it at," Couvelier said

At this year's show, exhibitors included Zahav Foods, the packaged food brand of chef Michael Solomonov, known for his restaurants Zahav in Philadelphia and Laser Wolf in New York

The mustard brand Caplansky's Delicatessen is also the brainchild of chef Zane Caplansky

The age of swicySlawsa's display of its sweet and spicy cabbage-based relishesCNBC | Amelia Lucas"Swicy" food and drinks have already taken over grocery aisles and restaurant s, but exhibitors were moting the next evolution of the flavor trend, a portmanteau of sweet and spicy

Mike's Hot Honey, which helped bring back the "sweet heat" trend, showed off its collaboration with Heluva Good for a swicy dip

Smash Kitchen displayed its Hot Honey Ketchup, adding a little heat to the sweetness of the classic condiment

And Slawsa — a portmanteau of coleslaw and salsa — exhibited its sweet and spicy cabbage-based relishes

Beef tallowBeefy's Own cooks its potato chips in beef tallow

CNBC | Amelia LucasOver the last year, beef tallow has been having a moment, thanks to Health and Human Services Secretary Robert F

And his "Make America Healthy Again" agenda

Kennedy has touted the rendered fat as a healthier alternative to "seed oils," although nutrition experts broadly disagree

Two newcomers displayed their beef tallow ducts at the Summer Fancy Food Show: Butcher Ben's Beef Tallow and Beefy's Own, which cooks its potato chips in beef tallow.