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

Contents of this Issue


Page 36 of 127

H ealth benefits, global tastes, and sustainability will drive more food and beverage trends over the next 12 months, according to predic- tions by the Specialty Food Association's Trendspotter panel. The plant-based wave, upcycled foods, and cannabis-infused products will continue their trajectory, but branch off into new categories and in some cases intertwine in 2019, says the panel, a group of buyers, chefs, culinary education profession- als, and industry watchers. Take a look at their trends and predictions on the following pages. From indigenous African foods to fermented beverages to exotic ice creams, here is some of what we'll see in the coming year. BY DENISE PURCELL TOP FOOD TRENDS THE PANEL • Polly Adema, PhD, director & associate professor, Food Studies, University of the Pacific San Francisco Campus • Melanie Zanoza Bartelme, global food analyst, Mintel • Ken Blanchette, QA director fresh departments, Center of Excellence, FreshDirect • Jonathan Deutsch, PhD, professor, culinary arts and food science, founder and director of The Drexel Food Lab, Drexel University • Kara Nielsen, vice president, Trends & Marketing, CCD Helmsman • Melina Romero, manager, Trend Practice, CCD Helmsman • Stan Sagner, writer and producer • Tu David Phu, chef • Kriti Sehgal, CEO, Pure Fare • Izabela Wojcik, director of house programming, James Beard Foundation 34 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com trend report

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - Winter 2019