Specialty Food Magazine

Winter 2019

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/1061591

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Page 22 of 127

GET IT BEFORE IT Follow us to get the scoop on all things specialty food. @Specialty_Food @PresidentSFA @specialtyfoodassociation Specialty Food Association Specialty Food Association Specialty Food Association Specialty Food Association Denise Shoukas is a contributing editor to Specialty Food Magazine. HAVE KEG, WILL TRAVEL Kegs used to take brawn to transport, but the new TrailKeg keeps beer cold for a day, carbonated for weeks, and, at 64 ounces, is easy to transport. The magic is in the growler's lid, where CO 2 cartridges keep beer bubbly while the built-in tap offers convenient draft pours. It's a great companion for the craft brew market, which reached $38 million last year, according to the Brewers Association. With more than 6,300 breweries operating in 2017, filling the TrailKeg with craft brew only stands to get easier and more delicious. Crack Open a Cool One Local, convenient, and easy to recycle, canned wine is having a moment. What started 10 years ago with Francis Ford Coppola's Sofia brand has become a $45 million industry, and while it's only saturated a small portion of the overall wine market, sales grew 43 percent in the U.S. from 2017 to 2018, according to market research firm BW 166. In addi- tion, category growth out- paced any other form of wine packaging in the U.S. last year, according to Nielsen. Vintners cheer because one in four con- sumers would be more open to trying new wines if they didn't have to buy a full-sized bottle, according to research by E. & J. Gallo Winery, giving canned varietals another edge. PHOTO: FRAVITY INNOVATIONS, LLC 20 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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