features
37 cheese focus
It's All in the Mix
U.S. cheesemakers are mixing milk from cows, goats, and sheep,
for impressive results.
50 producer profile
Mike Kurtz, Mike's Hot Honey
A pizzeria in Brazil was the unlikely inspiration for this chili pepper-infused honey,
which recently won the Front Burner Foodservice Pitch Competition
at the Summer Fancy Food Show.
60 category spotlight
Raising the Chocolate Bar
From transparent sourcing to unusual ingredients to chocolate that suits lifestyle
needs, the chocolate category is a hotbed of innovation.
29
departments
1 editor 's letter
4 meet the contributor
5 from the publisher
10 buyers' picks
14 trends & happenings
21 letter from the president
22 Specialty Food
Association News
87 resource guide
88 by the numbers
CONTENTS
VOL. 48 NO. 4
FALL 2018
67
37 50
SPECIAL ADVERTISING SECTION
What's New, What's Hot! p. 82
special section
73 Specialty Food Maker
A look at topics and business news to help producers
and suppliers build their operations, keep informed on
industry issues, and stay prepared for challenges.
74 Mergers & Acquisitions
A roundup of consolidations affecting the
specialty food world.
76 Q&A: Navigating the Holiday Rush
Specialty food experts weigh in on best practices
for staffing holiday help amidst the year-end
madness.
78 6 Tips for Startups
Food entrepreneurs can get a leg up on the
competition with limited funds, experts say.
80 The National Bioengineered
Food Disclosure Standard:
What You Need to Know
e USDA will soon issue its final GMO labeling
rule. Learn how to make your products compliant.
10
14
