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

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Page 53 of 87

C o co n ut 's re ig n a s a n a lte r n ative to d a i r y a n d tr a d iti o n a l o ils li ke o live o r ve g et a b l e is s till g o i n g s tro n g . And it's no wonder why. 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. And the best part? You don't have to get stranded on a desert island to enjoy it. PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROPS STYLING: FRANCINE MATALON–DEGNI BY ARIELLE FEGER Coconut-Based Products: Everyday Indulgences product roundup SPRING 2019 51

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