Specialty Food Magazine

Spring 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/1090132

Contents of this Issue


Page 11 of 87

features 38 cheese focus Cheeses from the Heartland Midwest cheese producers are bringing something new to the table. 42 category education Honey Hits the Sweet Spot: What Buyers Should Know Hyperlocal honeys are being sought for a range of benefits. 47 producer profile Bradley Bennett, Pacific Pickle Works A software-developing architect put his building prowess behind an award- winning pickle startup whose Michelada Shrub won the Front Burner Foodservice Pitch Competition at the 2019 Winter Fancy Food Show. 51 product roundup Coconut-Based Products: Everyday Indulgences Providing a sweet, slightly nutty taste, coconut can be used as an ingredient in dishes to add flavor, or as a crunchy, chewy snack all by itself. 54 category spotlight Condiments' New Legacy A mature category takes an anything-goes approach, leaving little room for boredom. 38 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 84 by the numbers CONTENTS VOL. 49 NO. 2 SPRING 2019 42 47 51 SPECIAL ADVERTISING SECTION What's New, What's Hot! p. 80 special section 65 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. 66 Mergers & Acquisitions A roundup of consolidations affecting the specialty food world. 68 5 Steps for Creating a Growth Vision A successful growth vision needs to be flexible and updated as market conditions change, experts say. 70 Selling to Meal Kit Companies: What You Need to Know Specialty food makers are forging mutually beneficial relationships with meal kit makers. 72 Q&A: Delivery Opportunities for Foodservice Gig economy delivery services like Uber Eats, DoorDash, and Seamless are opening new revenue streams for restaurants. 74 Opinion: Sometimes You Need to Go Small to Grow Big Shifts in consumer preferences are forcing large food companies to reconsider their traditional approaches.

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