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"The Winter Fancy Food Show, put on every year in San Francisco by the National Association for the Specialty Food Trade is underway (the summer show is held in New York City) and Moscone Convention Center is packed with two kinds of people: those looking for that perfect product that will bring in customers, and those looking to pitch that perfect product. The offerings this year range from the absolutely mundane to the absolutely weird. Many are items you see in your grocery store every day. A few might not make it that far. These are just a few of the more interesting entries.   If the chore of frosting a cake reduces you to using that uber-sweet goop that comes in cans, it&amp;#039;s time for a new approach. The Frosting Queens, two sisters from Sacramento, Calif., have launched a line of really good ready-to-spread frostings. Made from very simple, very good ingredients (their Velvety Vanilla contains just butter, pure cane sugar, powdered whole milk, and Nielsen-Massey pure vanilla extract) their product comes in a 1-lb resealable bag that provides enough frosting to coat 24 cupcakes, one 9x13 sheet cake, or a layer cake. It has a short shelf-life \u2013 about three months unopened \u2013 but, assuming you&amp;#039;re the sort of person who passes off store bought items as home-made, you could totally get away with it. Jelly Belly, the California producer of gourmet jelly beans, always introduces new flavors at the show like last year&amp;#039;s chili mango. This year, chocolate covered cherries, and peas and carrots were being handed out to eager attendees admiring their reproduction of the Mona Lisa made entirely from jelly beans. Nothing covered in chocolate could be bad \u2013 and they weren&amp;#039;t \u2013 but the peas and carrots were a little, um, odd. Shaped like tiny peas and equally tiny carrot batons, the cute candies were actually green apple- and orange sherbet-flavored but the texture, well, the texture wasn&amp;#039;t quite as charming. If you&amp;#039;ve ever opened a bottle of soda and thought to yourself &amp;quot;You know, this soda would be just perfect if only there were a marble inside the container,&amp;quot; you&amp;#039;re in luck. From Japan comes Marble Pop, four flavors of soda in a funky looking bottle (which the company describes as &amp;quot;Codd-necked&amp;quot;) that can only be opened by pressing the top into a marble inserted in the lid (The marble is held in place by the soda&amp;#039;s carbonation). The marble then sinks down into the soda leaving you free to enjoy the strawberry, green apple, and blueberry flavors as well as the enigmatically named &amp;quot;original&amp;quot;. The company&amp;#039;s promoters call it a &amp;quot;fun interactive drink&amp;quot; and say it&amp;#039;s a gimmick that&amp;#039;s been used in Japan for years.  Speaking of soda, how about a crisp bottle of California Brut? No, it&amp;#039;s not wine, it&amp;#039;s soda but it&amp;#039;s made with same grapes used to produce the wine. In fact, Vignette Wine Country Sodas make all their soft drinks from wine varietals and are looking to hit the market this spring with Pinot Noir, Chardonnay, and Rose Blush. They&amp;#039;re carbonated and crisp and not too sweet. Think of them as sodas for grown-up tastes. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/food/news/a38437/whats-new-at-the-fancy-food-show/?src=shelter_footer>