Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/1017167
SFA Members Elect New Board of Directors, Officers The Specialty Food Assocation announced the members of its new Board of Directors at its Annual Membership Meeting, held at the Summer Fancy Food Show. "I've had the great pleasure to serve as Board chair for the past two years," said past chairwoman Becky Renfro Borbolla, Refro Foods Inc. "The time has passed in a whirlwind of activity and growth for our organization, and I remain eternally grateful to have had this wonderful team of Board directors to work with during my tenure." The following members were elected to serve as offi- cers on the Board of Directors for the 2018-2020 term: Chairman Dan W. Dowe, Artisanal Cheese, Inc. Vice Chairwoman Trish Pohanka, Brandstorm Inc./Natierra Board Financial Officer Lori King, Stonewall Kitchen Secretary Susan Eriksen, Char Crust, Inc. Past Chairwoman Becky Renfro Borbolla, Renfro Foods Inc. Elected to two-year terms are: Emilio Mignucci, Di Bruno Bros. Mark Kroencke, KeHE Distributors LLC Jon Pruden, TASTE Charlie Apt, Sarabeth's David Gremmels, Rogue Creamery Lee Zalben, Peanut Butter & Co. Jill Giacomini Basch, Point Reyes Farmstead Cheese Company Julie Busha, Nicole Foods/Slawsa Case D. Fischer, Fischer & Wieser Specialty Foods, Inc. Nona Lim, Nona Lim Beth Haley, DPI, was appointed to the Board as the representative of the Distributor Committee. Directors concluding their service are vice chairman Matt Nielsen, Nielsen-Massey Vanillas Inc.; past chair- woman Shawn McBride, Foah International LLC; board financial officer William "Pete" Booker III, Savannah Candy Kitchen; Kirsten Hogan, UNFI; Tom Knibbs, Urban Accents; Greg O'Neill, Pastoral Artisan Cheese, Bread & Wine; and Todd Rubin, The Republic of Tea. —J.G. Bitter Housewife Bests sofi Winners The Bitter Housewife Cardamom Bitters, which are savory and said to add depth to sweeter drinks based on apple, pear, or orange, but also blend well with the smoky characteristics of an anejo tequila or scotch, received the sofi Product of the Year award. "Bitters have never won a sofi before, so to also win the Product of the Year award is unbelievable," said Dylan Meyers, vice president of operations and sales for Improper Goods, the parent company. "Improper Goods is all about making cocktails fun and approachable. Each of our flavors is made with real ingredients to make cocktails taste better. We're excited to continue our journey leveraging this incredible recognition." The award is given to the highest scoring sofi Award winner. The product also received the Gold sofi Award in the Cold Beverage – Drink and Cocktail Mix category. In all, the 2018 sofi Awards honored 156 winners with Gold, Silver, Bronze, and Best New Product recogni- tion in 39 categories. Winners were chosen from more than 2,650 entries in a blind tasting by a national panel of culinary experts. More than 50 judges from across the food industry took part in the selection pro- cess. All but the sofi Product of the Year award winner were announced in April. The Product of the Year award winner was revealed at the Summer Fancy Food Show. "For 46 years, we've presented sofi Awards to the best of the best in the specialty food indus- try," said Phil Kafarakis, president of the SFA. "Our Product of the Year winner comes from an amazing field of competitive products in 39 categories. It's exciting to recognize Improper Goods and have The Bitter Housewife Cardamom Bitters named 2018 Product of the Year. They truly embody the passion and innovation that our industry stands for, and we predict great things ahead for them." The Bitter Housewife was launched in 2012 by Genevieve and Dan Brazelton, a wife-and-husband team, with the mission to create a brand that makes cocktails approachable with great tasting flavors, simple recipes, and lots of education.—J.G. FALL 2018 23