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 65 of 127

Industry Voices Members of the supply chain participated in the SFA's annual "State of the Specialty Food Industry" report to share insights on today's market and where it is headed. Food trends were a big topic: Overall, interest and growth in fresh, plant-based, better-for-you, and clean products continues. Here is some of what they had to say: The Supply Chain Weighs in on Trends "Functional drinks like kombucha, specialty yogurt, are things that customers are looking for more of. Anything with cold chain involved is where the future is headed." —senior manager in food distribution "The producer has become the most relevant in the supply chain. As local, organic, gluten-free, etc., grows, the supplier is going to continue to be more relevant. Local is going to become bigger and bigger in response to these enormous multinational companies." —founder/CEO of a small-format grocery/fast-casual hybrid "The increase in plant-based protein products, the continuation of the flavor proliferation syndrome where everything from chips to yogurt has new flavors and combinations—these are very strong." —founder/co-owner of an urban, independent, full-service natural/specialty food supermarket "There seems to be a big rush toward any sort of disruptor, especially one that comes with a seal, whether it's non-GMO or organic. There's a lot of demand for things that aren't yet regulated, such as grass-fed. Producers are looking for any way to differentiate." —cheese category manager at a specialty distributor "[The menu] is all about tasty, healthy, and easy. It's about bringing awareness to food preparation, dietary choices, and ingredients that were used hundreds and thousands of years ago and applying them now." —owner/chef of an independent Mediterranean restaurant in a major U.S. city "Eighty-five percent of options in the dining hall are now plant forward/ vegetarian/vegan. The student satisfaction rate is off the charts. [iGens] are naturally inclined to eat more plant-based food, so that has made the shift much easier. CSAs (community supported agriculture) and farmers markets are giving an opportunity for consumers to see and taste 'ugly food' that can actually be more delicious. Retailers are responding because they know that consumers want food with better flavor." —vice president, hospitality at a large U.S. university Download the State of the Specialty Food Industry Summary Report and Category Forecasts at specialtyfood.com/stateindustry2018 SPECIALTY FOOD CATEGORY TRACKING AND FORECASTS Prepared for the Specialty Food Association By Mintel Corporation June 2018 specialtyfood.com Copyright © 2018 Specialty Food Association, New York, NY Quick Stop www.specialtyfood.com THE STATE OF THE SPECIALTY FOOD INDUSTRY 2018 REVAMPED ANNUAL RESEARCH NOW WITH: • SALES DATA • 5-YEAR CATEGORY FORECASTS AND THE TRENDS DRIVING SALES • CONSUMER PURCHASE BEHAVIOR, SHOPPING HABITS, AND GENERATIONAL DIFFERENCES THAT ARE SHIFTING THE MARKET • INSIGHTS AND COMMENTARY FROM THE SUPPLY CHAIN MILK BURGER PLANT -BASED M U E S L I NON GMO FOOD ORDER 3 ITEM 1 QTY PRICE $ 1 ITEM 2 $ 4 ITEM 3 $ 1 ITEM 4 TOTAL $ BUY 9 Protein 20g energy bar BERRY KEFIR WILD CAUGHT THE STATE OF THE SPECIALTY FOOD INDUSTRY 2018 EMERGING CHANNELS FRESH & REFRIGERATED PLANT-BASED DISRUPTION MEGA FOOD MART VEGAN CHEESE nut milk NEW RECIPE 1 tsp olive oil 1/2 clove garlic 1 lb. beef 1 tsp sugar 3 peppers (diced) 1 onion (chopped) 5 min LEAN T-BONE I'd like the sandwich but with the farm-raised meat instead... WINTER 2019 63 sound off

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