Photo Gallery: 12 top natural foods from the 2012 Winter Fancy Food Show

Boat Street Pickled Golden Raisins

If I'm lucky, tonight I'll dream of these raisins atop vanilla coconut milk ice cream. Sure, it was sheer curiosity that led me to this booth, but the fruit's surprisingly sweet-tart flavor and the company's special attention to quality ingredients is why they make my list. Founder Renee Erickson began pickling as a way to preserve fresh, northwestern produce. Raisins aren't the only fruit in her repertoire, figs, prunes and apricots are also transformed with her unique brine.

Buckshots Buckwheat Snacks

This snack takes the cake in the clever idea category. Served in shot glasses at the show, attendees were tossing back roasted buckwheat like tequila. While rich in fiber, protein and iron, I've never seen a crowd excited by the grain, well … ever. Unique flavors like Dill Pickle and Smokey BBQ add to the fun.

Hey Boo Coconut Jam

From butter to flour and smoothies, the coconut knows no bounds. This latest coconut creation blends coconut milk with eggs and sugar for a creamy spread perfect for pastries, pies, pretzels or even paired with cheese.

Crave Canyon Popcorn

As shoppers continue their hunt for high-flavor, low-calorie snacks, the popcorn category is getting crowded. Crave Canyon hopes to stand out from the pack with attention to quality (i.e. no GMOs) and unique and clever offerings. This line derives flavor inspiration from the head chef's travels around the globe—or, so I was told. Hatch Has Met Its Match, a spicy blend of Hatch chili peppers and cheddar inspired by a trip to New Mexico is a particular standout.

Eat Well Enjoy Life Hummus

Non-traditional beans meet classic regional flavors in this new hummus line from one of the brains behind Sabra Hummus. The absence of sodium benzoate, the dirty ingredient that keeps Sabra out of many natural products stores, helps these dips appeal to natural eaters. My favorite flavor, Wasabi Edamame with ginger and black sesame seeds, uses non-GM soybeans and spirulina for color.

Savory Choice Liquid Broth Concentrate

Who really has time to make their own stock? I rely on store-bought options and am always left with a partially used pint after finishing a dish. That's why I’m loving these MSG- and GMO-free broths which come in concentrated pouches. When added to water, each makes one cup. Let's hope an organic option is in the works.

New Tree Chocolate Bars

While flaxseeds, granola, superfruits and nuts deliver omega-3s, protein and fiber, I'd never guess these bars were designed for anything but flavor. The Belgian Biscuit variety perfectly disguises the presence of flax with crunchy speculoos cookies. Also available in Roasted Almond, Superfruit, Flax and Lime Granola flavors, the nutrient-dense treats are intended to compete with other nutrition bars, not dessert chocolates.

Polka Dot Sweet Potato Crackers

Sweet potato stole the stage at this year's show. While the tuber appeared in everything from crackers to dips and chips, most of these products were laden with salt or sugar which didn't let its natural, healthy goodness shine. Polka Dot Sweet Potato Crackers may not have a nutritional profile that competes with whole grain crisps, but I love that they're baked, not fried, low in salt and do indeed actually use sweet potatoes as their base. Try the company's gluten-free cracked black pepper cracker.

Tillen Farms Bada Bing Cherries

After eating one bada bing, my tongue said "bada boom." These preserved cherries which are nearly black in color, taste just like they were canned at home. And, unlike most store-bought maraschinos or other jarred cherries, they're free of preservatives, artificial colors and high-fructose corn syrup.

Urbane Grain Quinoa

Honestly, I'm bored with quinoa. In the natural products space, it's as tired as tofu. At this show though, you'd think the grain was as titillating as teff—it was everywhere. This company offers nine unique flavor combinations made with organic ingredients that actually revived my interest in the Peruvian protein powerhouse. Indian Coconut Curry and Miso with Edamame and Scallions were standouts.

Cup4Cup Gluten-Free Flour

After receiving requests for gluten-free breads at his restaurants, famed chef Thomas Keller created a flour that could make a product to meet his exacting standards. His special combination of white rice, brown rice and tapioca flours replaces all-purpose flour at a 1 to 1 ratio. Still used at all his restaurants including Per Se and The French Laundry, now every gluten-free chef can bake with confidence.

The Good Bean Chickpea Snacks

Forget whipping these chickpeas into a hummus, they're made for eating as is. After roasting in non-GMO canola oil, the crunchy beans are seasoned and packaged in convenient pouches for on-the-go snacking. Though naturally low in calories and high in fiber and protein, these chickpeas taste like a guilty treat when dressed up with either Sweet Cinnamon, Smoky Chili & Lime, Sea Salt or Salt & Black Pepper spices.