In Part One of this article, Real Food Traveler’s Europe Editor, Irvina Lew, described connecting with Edmond Fallot Mustard at the recent Fancy Food Show. Read about that, here. Irvina also became acquainted with several tasty products. In this Part Two article, she introduces us to them. 

Save this article to Pinterest to get to know products discovered at the 2026 Fancy Food Show. Photos courtesy of, clockwise: Nielsen-Massey, Le Gruyère AOP, Aahana and Heathcote Bakery. Graphic by RealFoodTraveler.com.

Hungry for more? Read Part 1 of Irvina’s article about the Fancy Food Show.  

Fancy Food Show: Mustard and lots more…

Mustard may have been the priority appeal for the Fancy Food Show, but there were many more enticing products to discover.

Here’s an alphabetical listing of a few food products that impressed me; they are followed by an introduction to an influential organization, useful information for brands seeking a global market.

AAHANAS POWER SPROUTS

I was impressed with the ingredient lists for these nutrient dense Aahanas products. The individual packages come in a variety of organic, vegan, gluten-free, protein-rich, high-fiber selections, including masala and curry, which are claimed to be gut-friendly and prebiotic. The sprouted power bowl with lentils, ancient grains, veggies, flavored with coconut and ginger has 250 calories. When I cook grains and vegetables I chop, cut, use too many cutting boards and bowls and have a mess to clean up. These come packaged in a cardboard container with a pouch for fast, to-go convenience and are a breeze to prepare: just add boiling water or add water and heat in a microwave! They’re a practical choice for folks on the go looking for a healthful, easy-to-transport meal. As for me, my gluten-free granddaughter enjoys Indian flavors and I like to have some eligible items available for when visits from Los Angeles.

Aahanas Sprouted Power Bowl photo courtesy of Aahanas.

HEATHCOTE BAKERY

Suzanne Lyon’s Heathcote Bakery launched in 2024 and intrigued me because I’ve been a fan of crisp, skinny, chip-filled cookies since childhood. The staple of my youth was baked at Entenmann Bakery, which expanded from Brooklyn, where they delivered cookies by cart to owning a bakery in the center of Bay Shore, my hometown, in 1905. My elementary school’s annual third grade class trip was a block-long walk to Main Street, where mom Entenmann led a tour of the bakery. After the downtown bakery expanded to a location near where I taught, I shopped regularly at the factory store and stocked the freezer with boxes of their chocolate chip cookies. For an article in Pastry Arts, once, I wore the mandatory cap and booties and was guided on a fascinating tour of the cutting-edge factory, where giant ingredient bags were only labeled A, B, C, to keep the contents secret. Years later, I discovered and frequented Tate’s Bake Shop, which made its Long Island debut in Southampton, in 2000. Owner Kathleen King began baking cookies at age 11 and I savored her thin, crisp cookies, which became so very popular that they too became a national brand.

Heathcote Bakery is very much Suzanne Lyon’s baby. The founder describes the type of cookie she prefers: “The perfect cookie should be thin, almost lacy, with a crispy edge and a soft center. I want to taste the caramel of the brown sugar, with not-so-subtle hints of salt, vanilla and butter. The dough should be the real star of the show – the chocolate chips are an added bonus, but totally optional. There’s no shortage of premium cookies in New York, but the ultra-thin cookies I love so much are far and few between.” Ms. Lyon beautifully presents Heathcote Bakery cookies in a white box that look worthy of gift giving; inside, the twelve ultra-thin, five-inch round, chocolate chip cookies are packaged in a cellophane bag. I noticed a sweet buttery texture with a hint of salt, vanilla and some chocolate chips and look forward to trying her version of crispy, mini-chocolate chip cookies.

Heathcote Bakery’s thin, crisp cookies are favorites. Photo courtesy of Heathcote Bakery.

Hungry for more? Make this recipe for Chicken Fricassee with Mallot Tarragon Mustard.  

LE GRUYÈRE AOP

In Switzerland, the standard protection that solidifies a product as a national treasure is AOP, rather than AOC. Le Gruyère AOP, won World’s Best Cheese in 2025. This year the product celebrates 25 years of the AOP designation. Grated Gruyère is much recommended for two dishes that are staples chez moi, i.e. at my home: Soupe à l’Oignon, French onion soup, and Gougères, the cheesy puff pastry made with the same —albeit cheeses enhanced—pâte à choux cooked dough used in profiteroles and éclairs.

A Le Gruyere Switzerland is a versatile cheese. Photo courtesy of Le Gruyere Switzerland.

NIELSEN-MASSEY

Using “good” vanilla is important for all purposes, as Ina Garten always reminds us. The fourth-generation, family-owned company, Nielsen-Massey is famous for its “good” vanilla; this year, it launched two firsts: one is Madagascar Alcohol-Free Vanilla. Madagascar Alcohol-Free Vanilla comes from vanilla beans grown on the island off Africa that is widely considered to produce the best vanilla in the world; this product is the first ever made without alcohol and comes from a using their signature cold extraction process; the alcohol-free version is vegan, Kosher Pareve and Halal. The second new product is Single Origin Mexican Vanilla Paste from the birthplace of vanilla. I was not familiar with vanilla bean paste, which is a 1:1 swap for vanilla extract but with a thicker, honey-like texture. I tried stirring the paste into my morning coffee, because I like the vanilla flavor and usually add and reuse a whole vanilla bean. The paste can also be used in a vanilla latte and I enjoy adding it to yogurt, oatmeal or a smoothie.

Nielsen Massey vanillas collection courtesy of Nielsen-Massey.

FOOD EXPORT USA

For 50 years, Food Export USA has helped small and medium-sized food and agricultural suppliers spark new business relationships and open doors to global opportunities. The show is an opportunity for companies to meet with each other, navigate the complexities of international trade, connect with qualified buyers, and grow sales in markets around the world. Brendan Wilson, Chief Executive Officer of Food Export believes that “every company should have access to the tools, knowledge, and resources needed to succeed internationally. The Summer Fancy Food Show and our Specialty Food Buyers Mission create opportunities for buyers and suppliers to build lasting business relationships, discover new markets, and turn international potential into export success.”

-Story by Irvina Lew, Europe Editor, Real Food Traveler